Meat, Fish, Soup, Stews, and Savory Sauces

Tuna

Yield: Yield: depends on how much fish is used

Prep Time: 15 minutes

Processing Time: 100 Minutes

Difficulty: Expert

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PRINTER FRIENDLY RECIPE
Prepare freshly caught fish as for cooking. Because fish and seafood is very low in acidity, heat penetration of large jars may be inadequate to destroy food spoilage bacterial spores. Do not attempt to home can fish in 1 L jars; use 250 or 500 ml jars only.

Ingredients:

Fresh Tuna

Pickling salt

Fresh Tuna

Pickling salt

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DIRECTIONS:

• Place the required number of clean 250 or 500 ml mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• RAW PACK – Fillet raw tuna. Remove skin; lightly scrape surface to remove blood vessels and any discoloured flesh. Cut fish into quarters; remove all bones; discard dark flesh. Cut quarters crosswise into jar-sized pieces. Add 1/2 tsp (2 ml) pickling salt for 250 ml jars (double for 500 ml jars). Do not add liquid.

• Heat Process 250 ml and 500 ml jars – 100 minutes at 10 lb (69 kPa) in weighted gauge pressure canner.

• HOT PACK – Place cleaned tuna on a rack in a large baking pan. Bake at 350ºF (180ºc) for 1 hour or until internal temperature reaches 165º-175º F (74º-79ºC). Refrigerate overnight. Remove skin; lightly scrape surface to remove blood vessels and any discoloured flesh. Cut fish into quarters; remove all bones; discard dark flesh. Cut quarters crosswise into jar-sized pieces. Add 1/2 tsp (2 ml) pickling salt and 1 tbsp (15 ml) vegetable oil for 250 ml jars (double for 500 ml jars). Do not add liquid.

• Heat Process 250 ml and 500 ml jars 100 minutes at 10 lb (69 kPa) in weighted gauge pressure canner.

• Pack prepared tuna into jar to within 1 inch (2.5 cm) of top rim (head space).

• Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining tuna. If stacking jars, place a second rack between layers of jars.

• When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.

• When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – in pressure canner for time indicated above.

• NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.

• When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

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