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Every year, I try to put away 7 or 8 cases of tuna. If you like bumblebee, you will never eat it again after making your own. Albacore (longfin) is the best, but yellowfin is a VERY close second.
By the way - in the store chunk "white" tuna is albacore, chunk "light" is YF
Tools needed:
-Pressure cooker with 15 PSI setting (the bigger the pot the better)
-Mason Jars with the 2 piece lid (I like the wide mouth pints, see picture below. Quarts make the job quicker and are good if you have a big family to feed)
-Fresh or frozen thawed raw tuna. I seem to remember that one 40 lb tuna makes a case of pints(12 jars), but its been a while. Scraps, belly meat, etc all work fine. Remove the red line. Cook your steaks, then can the leftovers!
Process:
Clean and sterilize the jars and lids. I run them through the dishwasher, then submerge in boiling water. Probably overkill, but I'm scared of bugs.
Fill the jars with meat up to about 1" from the top. Don't want any meat touching the lid. Also don't want any meat or juice on the rim, the jar won't seal right.
Some people put water and salt or oil in the jars at this point, I have never seen the need. You can add spices as well. Let me know if you come up with a winning combination.
Wipe down the rims of the jars and put the lids and rings on finger tight. Do not overtighten, gasses need to escape during cooking.
Put the closed jars in your pressure cooker, and fill the pot with water up to the neck of the jars. Some big cookers can handle 2 levels of jars, I fill with water up to the first level. Water will not get into the jars during cooking, and it doesn't matter if the jars are submerged. The steam in the cooker will do the cooking. The important thing is not to run out of water during cooking.
Put the lid on the pot, and set the steam valve to 15 PSI. This can be either a weight or a knob, depending on your pot.
Turn the heat up high. Once the pot comes up to pressure (i.e. steam escaping) turn it down to simmer so that steam is just barely coming out. Start your timer for 100 minutes.
When done, allow the pot to COOL COMPLETELY before taking off the lid. If you take the weight off (i.e. reduce to atmospheric pressure) it will cool quicker but will throw alot of steam in your kitchen (as well as some burnt tuna smell). Cooling is best done outside.
Remove the jars and allow to cool. The lids will pop as the jars cool and create a vacuum. Any jars that do not seal need to be put in the fridge and eaten soon. The jars that seal will last for years.
The jar of tuna will look something like a science experiment, a ball of meat floating in its own oil. Don't let this put you off. When ready to eat, drain the oil and use just like you would a can of tuna.
Some notes on safety - A pressure cooker at 15 PSI will make a big bang if something goes wrong. Make sure your equipment is in good shape, do not use if the seal looks shaky. I like to do the cooking outside wehnever possible, especially with the big pots. Keep the kids far away.
Some guys boil the jars in regular pots as opposed to a pressure cooker, but this is a mistake. Botulism can survive when boiled at atmospheric pressure, but not when cooked at 11 PSI or more (the pressure increases the boiling temperature). Botulism can kill, so lets not take chances.
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Originally Posted by 74Formula233
I just tell them they can have it at my direct cost of $127 per jar 
