So I have brined about 1/2 of my catch then smoke and canned. I was looking for some links to other recipes for just putting fresh loins in the can with ??? Having trouble finding the history on this. Can someone point me in the right direction?
Well I did a teaspoon of olive oil and filled with some distilled for the last round. I was thinking a dash of salt as well until I read the early replies. Tuna steaks marinated in soy/brown sugar for dinner! 6 fish is plenty to deal with Thanks goat for giving the opportunity to have the problem of too much fishLast year we used 1 tsp of olive oil and a pinch of salt.
this year just a little water.... Agree with Laurence Additives go in later if at all
Mine sat covered in the fridge overnite due to kids' soccer and such. Some things just work themselves out. Buddy gave me a handful of habaneros too so i was able to put fresh slices into some of the jars. I used the big bro smoke brine found quickly via Internet search and it is a good one. Dessert for kids = choc chip cookies and for me = tuna bellyI smoked my bellies, and some loins i sliced 1 1/2" thick, brined 3 (brn sugar) to 1 (salt) for 3hrs in the fridge, placed them on a rack in the fridge for a couple hours to get a tacky outer layer, smoked it for 3 hours @ 225. The key is to put it on a rack in the fridge overnight, after its cooled down from the smoker. The sugar really gets drawn out after it sits in the fridge!
The family that lives on the "IMPALA" uses those tin cans. If ya run into Wes, his opinion is worth gold.So here's a question which actually could be a cheaper route than buying a vacuum sealer to can in retort bags.
Has anyone gone to the tin can route? It looks like you can buy a manual sealer for tin cans for under $300. They sell the tops of the cans either in a standard or the easy opening version.
Or am I missing something in my reading like not being able to can in your standard home pressure cooker?
I have 3 canning books and all say 10 psi, they do range from 90 minutes to 100 minutes on the time.Just tuna in pint wide mouth jars then 100 min at 15psi in the pressure cooker. The crab cooker outside saves a lot of bitching...
Huge canner envy!!Last year I experimented with a few cases by throwing in a small handful of dried red hot chili peppers. Within a few weeks the flavor was barely noticeable, but after one year, oh yea, that's some tasty spicy tuna! Everyone that has tried it absolutely loves it. Now who has canner envy?
Hmm, definately going to try that.Only thing that goes in my jars is fresh basil or fresh tarragon with a pinch of canning salt.
The tuna and pressure cooker do the rest.
Your jars can crack, especially if they are on their 3rd or 4th go around. (guess how I figured that out, not paying attention to the temp.....duh)what affect does it have it you cook it at a higher pressure than 10 psi for 110 minutes? just curious....
10 lbs of pressure is equal to 240 degrees in the canner(at sea level). Each pound of pressure above 10 lbs is equal to about 10 degrees. Jars generally don't start cracking until you get to 15 lbs.what affect does it have it you cook it at a higher pressure than 10 psi for 110 minutes? just curious....
I'm pretty new to pressure canning and knew about the restart of time if it goes below 10 pounds. My question is if I have a weighted Pressure cooker and I use the 10 pound weight as long as steam is moving the weight it is at least at ten pounds? I only have to restart time if the weight stops or the steam stops, correct?10 lbs of pressure is equal to 240 degrees in the canner(at sea level). Each pound of pressure above 10 lbs is equal to about 10 degrees. Jars generally don't start cracking until you get to 15 lbs.
Technically, if at any time your canner pressure drops below 10 pounds, you have to start your canning time over (for the safety of the food). Because of this, I usually run mine at 11 or 12 lbs for the 100 mins. It gives me a little fudge factor in case the temps fluctuate a little.