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Author Topic: Canning Tuna  (Read 17087 times)

Offline Carp Commander

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Re: Canning Tuna
« Reply #30 on: August 20, 2015, 08:07:02 AM »
Hopefully this isn't "thread jacking" but it seems this thread applies to canning fish and not just Tuna. I have canned salmon and would love to have enough Tuna to can, maybe someday!

What about other species? I have access to a lot more perch, walleye and catfish.

Anyone ever canned these?

Been wanting to try it for sometime.

Thanks

Doug
"Smoked carp taste just as good as smoked salmon, when you ain't got no salmon"

Rancid Crabtree

Offline birddogdad

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Re: Canning Tuna
« Reply #31 on: August 20, 2015, 08:38:01 AM »
yes it is pretty much same for all fish canned...

a thought, most "low end" canners like presto or rival, have a 15# pressure bug. have never had any troubles running at this for 90-100 minutes for everything I can.. vs fighting regulation with heat... moose to tuna works just fine...

if you have never canned any gamebirds (chukar, hun, pheasant, quail or grouse).. let me plant that thought in your head... wide mouth quart jars...
USN retired
1981-2011

Offline huntingbaldguy

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Re: Canning Tuna
« Reply #32 on: August 20, 2015, 08:32:03 PM »
It applies to most meat.  I canned elk a couple years ago the same way.  Will be doing more this year.

Offline GUscottie

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Re: Canning Tuna
« Reply #33 on: September 26, 2015, 10:17:27 AM »
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.

Outside of everyone's advice about how to do it/what to do, this was pretty much exactly what everyone told me. Almost verbatim, and step by step too....I'm just about to stuff my first round of 16 jars....wish me luck!

Josh
Wishing I was fishing...or in Wyoming

Offline kisfish

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Re: Canning Tuna
« Reply #34 on: September 26, 2015, 10:36:46 AM »
tag

Offline GUscottie

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Re: Canning Tuna
« Reply #35 on: September 28, 2015, 08:57:26 PM »
Tuna turned out well! Thank you all for the advice and I look forward to eating it on many a sandwich.
Wishing I was fishing...or in Wyoming

Offline KillerBeee

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Re: Canning Tuna
« Reply #36 on: September 29, 2015, 03:24:27 PM »
This recipe is not for canning but try it sometime with fresh or freshly frozen tuna. You won't be disappointing...

I hope you don't mind this link from Ifish....



http://www.ifish.net/board/showthread.php?t=177501&highlight=tuna+bomb


Beee

Offline quadrafire

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Re: Canning Tuna
« Reply #37 on: September 29, 2015, 03:30:16 PM »
Yes those "bombs" are awesome

Offline huntingbaldguy

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Re: Canning Tuna
« Reply #38 on: September 29, 2015, 11:41:33 PM »
Tuna turned out well! Thank you all for the advice and I look forward to eating it on many a sandwich.

Good deal!

Offline NRA4LIFE

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Re: Canning Tuna
« Reply #39 on: September 30, 2015, 01:28:45 PM »
Awesome.  It is really good on sandwiches.

Those tuna bombs look really good.
Look man, some times you just gotta roll the dice

Offline sneakyjake

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Re: Canning Tuna
« Reply #40 on: September 30, 2015, 08:17:36 PM »
I tuna bomb, if I want to do a quicker method I role the loin in sesame or toasted sesame seeds.  Great texture.  I prefer the toasted.  Only peanut oil.

 


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