After a run of false labor Friday night, I gave up my hopes that this kid would come before tomorrow...
so what am I up to today, my last day of freedom?
Canning Tuna.
Yes, I think I have totally lost it.
Here is a link to the tuna I did last year.
If you have access to fresh tuna and want to try canning your own, it is very simple.
Here is how I do it:
First, I HIGHLY recommend you ask them (whomever your buying from) to fillet the fish. Tuna has 'loins' much like a pork loin, so having them fillet the fish takes 75% of the work out of canning tuna.
Before starting on the tuna, I get the pressure canner warming up. I add 3qts of water (refer to your canner's manual) and turn on the burner.
Then take your loin and simply slice approx. 1.5"- 2" chunks and place them in your clean jars ( I use half pints).
Wipe the lids to ensure nothing will compromise a good seal.
Place your lids on and tighten down the rings.
I can put 24 jars into each canner; 8 jars per layer, stacked 3 high.
Put the lid on and wait for the pressure to build.
For tuna, you will need to maintain, best you can, 10lbs pressure for 100 minutes. It's ok to go over 10lbs (but not into the dangerous 15lb+ range), but not below 10lbs pressure.
It's as simple as that! Canning tuna isn't labor intensive nor is there a lot of prep work...it's just a bit time consuming
The taste of home canned tuna doesn't even compare to what you buy in the store.
If you get a chance to can your own, let me know how it goes!
