So, what are you going to do with all that Albacore getting freezer burned at your house Canning is done in canning jars (glass), not cans, and the fish is put in the jar raw, not cooked. At least I do it that way. My buddie Ed told me his mother baked the tuna "back in the day" before putting it in jars and pressure cooked it for only 20 minutes. I pressure cook mine at 15 lbs pressure for 1 1/2 hours. I just finished "putting up" 108 pint jars and 48 1/2 pints jars of nice clean Albacore fillets. I had alot of albacore after that 1 1/2 day on the Condor. Anyhow, I canned it all, and it took a better part of the day, but I now have room for all that YellowFin and Dorado we are fixing to get into. I fill a pint jar about 3/4 of the way full with albacore, then a teaspoon of the secret sauce (my buddies salsa he makes) a slice of jalapena and piece of carrot for color and then cover the fish with water. I buy those cans of jalapenos and carrots and pour off the liquid and mix it with the water I use to cover the fish in the jar. That does not go to far so I also take the jalapenos and carrots and throw a handfull in the blender and liquify them and then mix that with alot of water to fill the jars with. You should leave at least a 1/2 inch of air in the jar. After I get all the jars filled I take a plastic spoon and use the handle to slide between the fish and the jar to allow the water to get all around the fish, and then refill the jars as necessary. I then get a small bowl filled with hot water and a clean cloth and wipe the top of each jar really good to remove any material. I dip the cloth in the hot water and use the wet part of the cloth to do this. The lids with the rubber seal have been in a pot of water on the stove heated but not quite boiling. Just heat them up good before putting them on the jars and just "snugging" them down with the threaded ring part of the top. No need to screw down tightly, just snug will do the trick. I just bought another pressure cooker just for this batch of tuna I had in the freezer. I looked at alot of pressure cookers before seeing quite clearly that the "All American" brand name was way better than the smaller shiny models other companies make. I have an All-American 930 and a 941. The 930 holds 18 pint jars and the 941 holds 30-32 pint jars. All American pressure cookers are made in an Aluminum foundry in Wisconsin and are AMERICAN MADE and high quality. I bought my 930 used on ebay a couple years ago and just bought the 941 new off ebay as well. Anyhow, I load the bottom layer of jars and then add water to the cooker till it covers the first layer of jars half way. The first layer of jars should not be on the bottom of the cooker, but on the rack provided with most cookers. I have a second rack to seperate the second row of jars from the first but the 2-4 jars I fit on the third layer I just sit on a jar in the second layer. I went and bought 2 turkey deep frying kits at Smart & Final just for the wrought iron stand with the propane burner attached. I guess you can find the stand seperate from the rest of the kit but being as anal as I am, I wanted those particular stands and nothing else was going to work for me. So, I have deep fryed a couple of turkeys as well I leave the vent open on the cooker for the initial heating and let as much air escape as possible. This takes 10-15 minutes and then I close the vent or put the "15 lb weight" over the vent. I sit right there initially, heat at full blast, while the cookers get up to temp and vent the cookers a couple of times allowing as much air as possible out of the cooker. After 3 or 4 times venting you will notice a steady stream of steam coming out of the vent. By this time I have the heat adjusted/fine tuned so that the 15 lbs of pressure remains relatively constant and I can be in the kitchen getting the next batch ready while this one cooks. I basically just said that I get the temp set and then leave the cooker un-attended. Well, I do, but not for long thats for sure. I am checking every 3-4 minutes at first and less later once the heat is fine tuned and I am just steps away in the kitchen. I have my cookers set up in the garage right near the door. Anyhow, cook at 15 lbs for 1 1/2 hours and then remove the heat I take each jar individually and re-snug the threaded ring before setting them back in the empty case. The jars that are still boiling when you take them out of the cooker are perfect, there will be no problem with the seal. Be careful re-snugging the seals, I just check and make sure they are snug. If you try and crank on the threaded ring, hot gases and liquid can escape from the jar right onto you. The seal is created when cooling occurs inside the jar and a vacuum occurs. I get 12 jars in a case and let them sit and cool. You can hear the seal happening as the metal lid "pings" when it gets sucked down due to the vacuum. I tap the center of each lid with my finger nail quickly and listen for a "different" tone. The different tone is the jar that did not make a good seal. Damn, gotta let those cool and refriderate and eat right away. If you clean the tops of the jars well before placing the metal lid with rubber seal in place, you will have only a few that don't seal. I had 100 % seals today on all those jars. When loading the cooker, don't preheat anything. Add the bottom layer of jars and cover half way with water and heat after everything is loaded and the cooker top is in place. I tried pre-heating once or twice (thinking I was saving time) only to have jars crack and ruin the fish. Anyhow, I thought I would throw this little canning thread up after doing it all day. If there is already a canning thread then compare techniques, and if you have any ideas to add, please do, I am always looking for a better way to can albacore. This is my favorite Football snack and I gotta tell you, the salsa makes it happen for me. The poo poo I make has some bite to it. Of course the ingrediants are limited only by your imagination and taste.