Canning Tuna

Yellowtail Dan

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  • Apr 10, 2006
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    I’m going to give this a try and wanted to get any thoughts, tips and suggestions before I start spending money on a pressure cooker and jars. I’ve been curious for a while and having just got off a 6 day and with a 10 day coming wanted to try something different with the YFT.

    Do you guys use the smaller jars or the bigger size when you do it? Thanks in advance
     

    scotth

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    Feb 28, 2006
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    Scott Horton
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    I’m going to give this a try and wanted to get any thoughts, tips and suggestions before I start spending money on a pressure cooker and jars. I’ve been curious for a while and having just got off a 6 day and with a 10 day coming wanted to try something different with the YFT.

    Do you guys use the smaller jars or the bigger size when you do it? Thanks in advance
    we like the smaller, wide-mouth jars (8 oz?) - they aren't cheap these days but they last forever - it is nice to have some wide-mouth pint jars too, especially if you have a bigger family and they make the work go quicker

    try it, you will like it
     
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    Kman

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    We use the pint wide mouth jars. A cool thing about that is they hold exactly 1 pound of meat, so I yank at least 14 pounds of meat from the freezer and can do one batch. I think it’s 14. Kids snatch it up when they are down here. TSA has always allowed a case of canned tuna as checked baggage. I prefer YFT to BFT for canning. Less fishy.

    Oh, it’s critical you follow the instructions! NEVER let the pressure drop or you have to start over. And do your canning outside!
     
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    Wahoover

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  • Jan 5, 2005
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    All-American Canner #921. I do 1/2 pint jars, which is more like a regular sized can of tuna your buy in the store. They come in tall and wide-mouth versions, you can fit more "tall" 1/2 pint jars in the canner in each batch (about 22-24 jars), so I tend to use those more. Wide mouth can only fit about 15-16 each batch.

    Home-canned Yellowfin Tuna is fantastic, I highly recommend it, and it last several years. Albacore is awesome too, but it has been a while since I've had any to can, lol. I write the batch number, date of canning, boat and species (i.e. YFT) on the lid of each jar with a sharpie after they cool so I can eat the oldest batches first.

    It is quite a project though to can, so devote the entire day to it. In my experience you can do about a maximum of 5 batches a day if you start early. One last thing, I usually add some dried onion, garlic, and a slice of jalapeno pepper in my jars and a little water or chicken broth to the just below the top of the jar.

    As mentioned by others above, follow the time and temperature parameters for your pressure cooker/recipe for safety. Instructions should be included with the cooker. I think it's 10 lbs. pressure for 100 minutes after venting.

    FYI, wahoo is awesome canned too!
     
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    KXKH

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    I use a little bit of extra virgin olive oil instead of water. The flavor is much more vibrant. I like to use pink Himalayan salt instead of your standard sea salt. Ingredients such as peppercorns, jalapenos, whole garlic cloves, and fresh cut rosemary is a must for me. Use small jars for experiments with your ingredients until you find one that you really like. I canned most of my tunas.
     
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    Tsmithson

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  • Jun 8, 2021
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    Be careful not to mistake Pink Himalayan Salt (fancy regular salt) with Pink Curing Salt (for curing ham). I think it is deadly to eat Pink Curing Salt like table salt.

    Canned food lasts forever and does not go bad.
    As long as the container is not rusted of compromised it is safe to eat. The quality will diminish over time but 10-20+ years later it can still be safe to eat.
     
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    Flyrbr

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    Oct 21, 2013
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    I use the one pint wide mouth jars, spring water a 1/2 tsp of salt and a 1/2 tsp of pepper flakes. Fresh jalapeños kind of look like snot when cooked. After packing the jars with fillets be sure to run a knife around the inside of the jar while adding the water to get as much air out as possible. Follow the directions for time and pressure. Enjoy!
     
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    yakdout

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    Jun 26, 2014
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    We use the pint wide mouth jars. A cool thing about that is they hold exactly 1 pound of meat, so I yank at least 14 pounds of meat from the freezer and can do one batch. I think it’s 14. Kids snatch it up when they are down here. TSA has always allowed a case of canned tuna as checked baggage. I prefer YFT to BFT for canning. Less fishy.

    Oh, it’s critical you follow the instructions! NEVER let the pressure drop or you have to start over. And do your canning outside!
    Why can outside ?
     
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    TOTW

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    Dec 23, 2005
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    Another vote for the All American pressure cooker. My friend, Bruce aka @Green Ogre made that rec to me years ago and it was great advice. I also do both the pint and 1/2 pint and use the wide mouth jars--way easier to fill. Anything larger than a pint and the heating times go way up. Hard to eat a quart of tuna at once, anyway!
     
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    yakdout

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    I use the American canner. Used to use 8oz but now I do 16’s because I was opening to 8oz cans to make tuna salad every time anyways. The flavor is awesome. I use olive oil, no water, pickled jalapeños and salt. That’s it. It’s a great way to preserve meat. I actually can other things I make too such as smoked salsa.
     
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    jer dog

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    Jun 22, 2006
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    I use the American canner. Used to use 8oz but now I do 16’s because I was opening to 8oz cans to make tuna salad every time anyways. The flavor is awesome. I use olive oil, no water, pickled jalapeños and salt. That’s it. It’s a great way to preserve meat. I actually can other things I make too such as smoked salsa.
    and make sure that you leave a 1/2 of inch of room at the top of the Jar,
    don't over fill it, plus after you shut off the Burner , let the Canner cool slowly,
    if you try to rush it you will suck all the Juice out of the Jars ,
    before they Seal .
     
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    AllanI

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    Apr 27, 2008
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    All great advice. Took me a few batches to learn this information, so your way ahead of the learning curve. I use the All American canner, pint wide mouth jars, chicken broth to cover tuna, 1/4 tsp of salt, and a TBSN of Mayo (can't explain this one), 15 PSI for 90 min, and do the "cooking outside". It is a process so just take your time and enjoy.
     
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    yakdout

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    and make sure that you leave a 1/2 of inch of room at the top of the Jar,
    don't over fill it, plus after you shut off the Burner , let the Canner cool slowly,
    if you try to rush it you will suck all the Juice out of the Jars ,
    before they Seal .
    You also have a higher chance of breaking jars.
     
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    jer dog

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    Jun 22, 2006
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    All great advice. Took me a few batches to learn this information, so your way ahead of the learning curve. I use the All American canner, 1/2 pint wide mouth jars, chicken broth to cover tuna, 1/4 tsp of salt, and a TBSN of Mayo (can't explain this one), 15 PSI for 90 min, and do the "cooking outside". It is a process so just take your time and enjoy.
    15 LB for 90 minutes, once its up to Pressure's,
    is what I have been doing for 40 Years .
     
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    flytie

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    Oct 20, 2012
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    Keeps your house from smelling like a cannery. I use the side burner on my grill.
    It also keeps your house cooler. Running a canner for 90 minutes, plus heat up and depressurizing and cooling down can really heat up a summer kitchen.

    I use the turkey fryer burner on the driveway.

    I have the 930 and the 920. The 930 runs a heck of a lot of cans.


    Jars are pretty scarce right now. Ace is pushing Chinese made jars under the name Pur. Don't buy them. Get Ball or Kerr from Walmart, Target or Tractor Supply (if you have one near you). You can get extra lids on Ebay for pretty cheap if you are looking for quantity.
     
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    jer dog

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    Jun 22, 2006
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    Thanks for all of the answers everyone. Pretty much confirmed everything I’ve read here previously and heard from folks.
    and before you use the All American Canner , make
    sure you put Vaseline around the inside lip.
     
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    yakdout

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