Canning Tuna

LadyFish

Admiral
Joined
Mar 18, 2003
Messages
6,894
According to some, home canned tuna is far superior in flavor to commercial canned because the, legally required, roasting process drys it out.<br /><br />Process:<br />Cut tuna into 1" square chunks and fill cans or jars but leave 1/2' space to allow for expansion. follow your pressure cookers instructions exactly. mine says to bring to a boil and allow steam to evacuate all the air through the escape valve. close valve bring up to 10 pounds pressure (add one pond for possible guage inaccuracy) and cook at for 100 minutes. release pressure when finished and when all steam is gone remove cans and put in sink full of cold water to stop the cooking process.<br /><br />Alternative:<br />Cook at 15 psi for 90 minutes and then relieve the steam, remove jars and let them cool slowly. Cooling slowly creates a better more consistant seal. Also we add a teaspoon or so of good grade olive oil and a teaspoon of kosher salt.
 

SoulWinner

Commander
Joined
Apr 16, 2002
Messages
2,423
Re: Canning Tuna

LF, the cool thing about home canning is that you can flavor the contents to your own palate. I like the home canned tuna, but have you tried canning King Mackerel? It is very similar to tuna, easier to catch, and with a bit of garlic, maybe some lemon pepper....mmmmm. <br />And if you are into canning, the same for tomato's. You can make your own Italian, Cajun, and Chili seasoned tomato's with real vine ripened tomato's from the farmers market, and they are way better than ones form the store.
 

Tom2697

Seaman Apprentice
Joined
Jun 30, 2004
Messages
49
Re: Canning Tuna

The funny thing about canned tuna is that most people buy the Albacore tuna and pay a premium for it. But, Albacore is often regarded as one of the lessor regarded tunas. Not that it is bad or anything...it is just somewhat bland. It is MUCH less flavorful than yellowfin, bluefin, or even blackfin and hence, demands a lower price at the docks.
 
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