Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Tuna canning safety
| Method | Pressure |
|---|---|
| Pack | Precooked solid pack in water or oil |
| Jar sizes | Half-pints or pints |
| Headspace | 1 inch |
| Yield/limit | Use the listed tuna preparation and jars only |
Safety boundary: Do not use quarts, shorten processing, or substitute the general fish schedule.
Processing details
- Method
- Pressure
- Pack style
- Hot
- Jar sizes
- Half-Pint or Pint Jars
- Headspace
- 1 inch
- Processing time
- Half-pints or pints: 100 min
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Tuna timeline
- Prepare: Keep tuna on ice and follow the tested precooking, skinning, boning, and cutting directions.
- Pack: Solid-pack prepared tuna in water or oil with 1-inch headspace.
- Process: Pressure-can half-pints or pints for 100 minutes.
Equipment for tuna
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Half-pints or pints Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Keep tuna on ice until preparation.
- Precook, remove skin and bones, and cut as directed.
- Solid-pack in the listed water or oil option.
- Leave 1-inch headspace and pressure-can 100 minutes.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Tested NCHFP pressure-canning procedure. Use only half-pint or pint jars and process for the full 100 minutes at altitude-adjusted pressure.
What is tuna?
This tested process pressure cans precooked tuna as a solid pack in water or oil.
Before you begin
- Use half-pints or pints only.
- Follow the tuna-specific precooking directions.
- Salt is optional.
Altitude-adjusted pressure schedule
| Jar/product | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Half-pints or pints | 100 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar/product | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Half-pints or pints | 100 min | 10 psi | 15 psi |
Tuna — NCHFP
Ingredients
- fresh tuna keep on ice until ready to can
- water or oil for packing, as preferred
- 1/2 tsp salt optional per half-pint; use 1 teaspoon per pint
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- As needed Canning jars Half-pints or pints only.
- As needed Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Keep tuna on ice until ready to can. Remove viscera, wash fish well in cold water, and allow blood to drain from the stomach cavity.
- For the precooked method, place fish belly down on a rack or metal tray in a large baking pan. Bake at 250°F for 2 1/2 to 4 hours depending on size, or at 350°F for 1 hour; alternatively steam 2 to 4 hours. If using a thermometer, cook to 165–175°F internal temperature. Refrigerate cooked fish overnight to firm the meat.
- Remove skin, blood vessels, discolored flesh, bones, fin bases, and dark flesh as desired. Quarter and cut crosswise into lengths suitable for half-pint or pint jars.
- Fill jars, pressing down gently for a solid pack. Pack in water or oil as preferred, leaving 1-inch headspace. Add 1/2 teaspoon salt per half-pint or 1 teaspoon per pint if desired.
- Pressure process half-pints or pints for 100 minutes.
- Dial gauge: 11/12/13/14 psi at 0–2,000/2,001–4,000/4,001–6,000/6,001–8,000 ft. Weighted gauge: 10 psi through 1,000 ft and 15 psi above 1,000 ft.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.How to serve tuna
Drain if desired and use in salads, sandwiches, casseroles, pasta, patties, and spreads.
Tuna questions
Can I use the general fish-pint recipe?
No. Tuna has this separate tested preparation and pack.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
What if pressure drops?
Restore the required pressure and restart the full processing time.
Water-pack versus oil-pack tuna
Both are listed pack options when the full tuna preparation and 100-minute process are followed.
Tuna troubleshooting
What are the glass-like crystals?
Struvite crystals may form and are generally harmless; they usually dissolve when heated.
What if a jar does not seal?
Refrigerate promptly or follow authoritative reprocessing guidance within the permitted time.
Source & provenance
NCHFP, “Tuna”. Adapted from the USDA Complete Guide to Home
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Typical canning season
Season: All Year
Months: January, February, March, April, May, June, July, August, September, October, November, December
How much of the main ingredient should I grow?
Not applicable as a garden crop; plan purchases or harvest separately
This recipe does not have a reliable garden conversion. Plan a purchase or harvest separately, and do not use garden estimates to alter the tested recipe.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.