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.