Tuna — NCHFP
Tested NCHFP/USDA method for home pressure canning tuna in half-pint or pint jars.
Ingredients
Tuna
- 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.
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Recipe Notes
Pressure canning is required. Use only half-pint or pint jars and process for the full 100 minutes at the pressure appropriate for altitude. Glass-like magnesium ammonium phosphate crystals may sometimes form; NCHFP states these are safe and usually dissolve when heated. Source: National Center for Home Food Preservation, adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/tuna/