Title: Tuna
Categories: Fish, Canning
Yield: 1 text
Tuna may be canned either precooked or raw. Precooking removes most
of the strong-flavored oils. The strong flavor of dark tuna flesh
affects the delicate flavor of white flesh. Many people prefer not
to can dark flesh. It may be used as pet food.
Note:
Glass-like crystals of magnesium ammonium phosphate sometimes form
in canned tuna. There is no way for the home canner to prevent
these crystals from forming, but they usually dissolve when heated
and are safe to eat.
Keep tuna on ice until ready to can. Remove viscera and wash fish
well in cold water. Allow blood to drain from stomach cavity. Place
fish belly down on a rack or metal tray in the bottom of a large
baking pan. Cut tuna in half crosswise, if necessary. Precook fish
by baking at 250°F for 2-1/2 to 4 hours (depending on size) or at
350°F for 1 hour. The fish may also be cooked in a steamer for 2 to
4 hours. If a thermometer is used, cook to a 165 to 175°F internal
temperature. Refrigerate cooked fish overnight to firm the meat.
Peel off the skin with a knife, removing blood vessels and any
discolored flesh. Cut meat away from bones; cut out and discard all
bones, fin bases, and dark flesh. Quarter. Cut quarters crosswise
into lengths suitable for half-pint or pint jars. Fill into jars,
pressing down gently to make a solid pack. Tuna may be packed in
water or oil, whichever is preferred. Add water or oil to jars,
leaving 1" headspace. Add 1/2 ts salt per half-pint or 1 ts salt
per pint, if desired.
Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.
Table 1:
Recommended process time for Tuna in a dial-gauge pressure canner.
Jar size: Pints and Half-pints
Process time: 100 minutes
