Home Canned Tuna

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140 pounds of tuna (weighed before filleting) = 54 Pints and 45 1/2 Pints! Home canned tuna will ruin you for store bought so beware before hand. Had fun sharing the work and results with 3 neighbors, too!
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Recipe from: Ball Blue Book Guide To Preserving

Ingredients:
1-2 Lbs per pint or half pint
Salt – 1tsp pint or ½ tsp ½ pint

Tools Needed: Gloves - optional, Knives, Cutting Board, Table covering (optional), Vinegar, Jar Lifter, Headspace tool

1 Inch Headspace
Process pints and 1/2 pints for 100 Minutes!

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Additional Resources:
Food Safety Hotline - 800-354-7319
Local University Extension Service
  1. Stacey Can Can
  2. Stacey CAN CAN
  3. canning equipment
  4. canning jars
  5. canning lids
  6. canning rings
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Комментарии
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When i cook fish for immediate eating, i literally cook it for a few minutes and it's very delicate, because of you overcook it, it goes very hard and inedible. Why doesn't canning make the fish hard and rubbery? I've never tried it, because i can't imagine it being worth eating 😆

emcarver
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Thanks so much! great informational video! I am getting ready to can 50 pounds today!

edwardsedventures
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It was a great video. You explained every step even newbie can understand

maggieparrish
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Useful vedio thank u by the way ur smile is fantastic

heroamo
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When do you date the canned lid. Before or after the pressure cooker. Thank you

jamesvasquez
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0:28 what do you mean "you can't can above a pint at home" ?
is this some kind of a law or smth?

vtothemac