Canning Tuna

[Firedogg]

Jonnyjammer, go here for the full info on canning. 

http://nchfp.uga.edu/publications/uga/using_press_canners.html

[Firedogg]

 I'm bored tonight so I found the information on why not to use a pressure cooker.

http://nchfp.uga.edu/publications/nchfp/factsheets/electric_cookers.html

[LndShrk]

I'm bored tonight so I found the information on why not to use a pressure cooker.

http://nchfp.uga.edu/publications/nchfp/factsheets/electric_cookers.html

That is for the Electric ones yes..
Mine are pressure cookers as well just not electric. 

[2labs]

Lanshark are your cookers the Wisconsin aluminum foundry brand. I think I found a good one 200 bucks. That sound right?

[Jonnyjammer]

Jonnyjammer, go here for the full info on canning. 

http://nchfp.uga.edu/publications/uga/using_press_canners.html

Been canning for more than 20 years.pressure canners and cookers i have a pressure cooker that is not made for canning its about 3 in deep and 12 inch diameter.Its made for potatoes If you can put 1 in. of water over your jar or jars and pressure cook or can for the right time and pressure your good with either.if you cant do the process the way its directed you cant simple as that.a cooker and a canner will do the same job as long as the process is correct.

[LndShrk]

Lanshark are your cookers the Wisconsin aluminum foundry brand. I think I found a good one 200 bucks. That sound right?

Yes they are. and $200 is a good price for the 21 1/2 qt. I paid right around that price.

[2labs]

Thanks, I'm single now and think canning venison, salmon and tuna sounds like a good way to go. Freshness wise. Still probably wind up giving some away. But that's fun. I experiment a lot in the kitchen B.B.Q. Mostly and have some good tuna ideas.

[LndShrk]

I really want to get setup to do this! I love B.B.Q albacore, but after a trip I can burn out on it. Have you guys tried making jalapeño canned tuna? I always get a couple cans at Merinos in Westport, but it's ridiculous what they charge.

I love BBQ abli but it will only keep for a few months in the freezer. Tuna has allot of oil so it does not really freeze
I will tell you that I have tried allot of variations of canned tuna Garlic, Jalapeno etc..  and honestly I think it is best to just can it as is and add whatever one wants when making it.

Me personally I just add red onion, Jalapeno, and a few sweet pickles if I am doing dip or sandwiches.

[Stein]

Wisconsin Foundry are definitely the way to go, I have the 921 I believe.  It should be working OT this weekend if the pinks and weather cooperate.  Just made a batch of pickles as well.

[huntingbaldguy]

Step by step:

1. Sterilize jars (i use dishwasher on sterilize setting, no soap)
2. Set up a small sauce pan to drop your lids in and get to a boil, then turn off (softens seal and sterilizes)
3. With jars sterilized, drop a teaspoon of salt (i like sea salt, others like canning salt) for a half pint jar, 2 for a full pint, etc
4. Add other flavors.  I like a pickled jalapeno in each jar and sometimes a fresh garlic clove or maybe some black pepper.  Can really add any spice you want.
5. Stuff tuna into jars, leaving at least a half inch of head space, i like to leave a tad more.
6. Use a plastic knife to get as much air out of bottom of jar as possible.
7. Important step is take a paper towel with some white vinegar and wipe the rim of the jar clean of any contaminates that would impede a good seal.
8. Put lid on with screw ring, and hand tighten a tad more than just barely snug is about the only way i can explain it. 
9. Stack the tuna jars in the pressure canner with an inch to inch and a half of water in the bottom.
10. Put lid on canner and bring it up to pressure.  Once at 10 lbs (if at sea level) set your timer for 90 minutes.  When timer goes off pull pot off the burner and let pressure drop all the way to zero before pulling lid off.
11. Make sure all lids vacuum seal is good.  Button should be down and stay down.  Re do any that pop back up or consume within a few days.
12. Let tuna sit for at the very least a month, but 3 months is better.
13. Consume your favorite way.  I like chipotle mayo and hot moma sweet pickles on bread or crackers, or just eat with a fork out of the jar.

[Jonnyjammer]

#9,
that was a new one for me thanks for posting that,I always covered with water like when i do a bath set up.a couple quarts of water instead of covering will definitely cut some time off. 

[Jonathan_S]

Once you can your own tuna, you may never buy it again.

That's high praise.  I don't know what is wrong with me but I am enamored with the taste of canned tuna fish. 

The wife and officemates hate me because my lunch tends to smell like cat food.

[2labs]

Once you can your own tuna, you may never buy it again.

That's high praise.  I don't know what is wrong with me but I am enamored with the taste of canned tuna fish. 

The wife and officemates hate me because my lunch tends to smell like cat food.

Have you had fresh albicore seasoned, rolled in sesame seeds. Cooked on a turbo hot B.Q.? Nothing better!

[Jonathan_S]

I have had a few tuna steaks like that and yes they are incredible.  The one I remember most clearly was in Cabo San Lucas and I think I forgot where I was it was so good.

Something is still wrong with me though because I will eat canned tuna fish and fried spam until the cows come home.

[NRA4LIFE]

My hunting camper is never, and I mean never devoid of a rack of canned Spam from Costco.  Fried spam is one of the most delicious substances on the planet.

I would can my own spam if I had the recipe.