Home Canned Tuners

[Glenn W]

I had a tuna salad sandwich this past weekend made with home canned tuna, and I will tell you it was the best "canned" tuna I have ever had. I know nothing about canning (except for snapping snaps and shelling butter beans for my grandma as a kid), but the canner told be it is all about the quality of the tuna inside. Apparantly, even the top shelf store bought canned tuna includes alot of "by product" as well as all the scum and redline meat found in all tunas. By canning at home you can trim the garbage away and only can the quality meat. Also, most store bought canned tuna is double cooked to help get rid of strong flavors from including all the garbage. It sure makes a difference.
This particular home canned tuna was cooked with no oil or water--- it just cooked in it's own juces. However, the home canner told me that he often adds about 2 tablespoons of Olive Oil in for a change of pace and different flavor.
Here is what he told me on how he does it: soak loins in saltwater overnight, then fill the Mason jar to about an inch below the surface and slow boil for 3 hours. He does not use a pressure cooker. I looked in the internet and saw several references to never bath boil tuna for canning--- that a pressure cooker is mandatory to prevent any chance of Botulisum. I dunno but it sure is good.
I plan on doing some tuna canning next spring (my Tuna season) since I personally don't care all that much for tuna steaks--- I eat it but it ain't my favorite--. However, I do dearly love good ole Tuna salad.
Can any of ya'll offer insight on canning Tuna?--- recipes?-- dos & don'ts?
BTW, he said Bluefin ain't worth a shit canned---- imagine that .

[SeaBiscuit]

I am all ears! I love tuna. Seared (raw) and tuna salad especially. Freezing always feels like a disservice to the fish. I think canning is the way to put up the "extra" meat in the spring, because we sure will not get any more until winter time.
Very interested in canning advice. Those in the know, please step up!
Biscuit

[Double D]

How quickly they forget

Canning tuna

You are living dangerously if you don't use a pressure cooker

[Glenn W]

Originally Posted by Double D

How quickly they forget

Canning tuna

You are living dangerously if you don't use a pressure cooker

Cool Beans--- Thanks D
Hey Nick, I love me some Wahoo Salad and have heard that a firm in Midway or American Samoa is now canning Wahoo. In any event, some of our fall slob Wahoo slaughters could be good candidates as well.

[GreatBaits@Tates]

An old adage applies here, junk in junk out. When I had my fish cleaning business a customer of mine would can and he was fanatical about quality. Bleed and ice your fish well even for canning. I've never had a bad batch of bluefin although he added spices to his cans not sure of his recipe he's been tight lipped with the recipe. I agree longfin and YFT are the best. Thanks Tim

[Charlie Wade]

Great thread! I started pressure canning a few years ago for venison, which is fantastic, and have ventured into the fish too. By the way, bluefish is GREAT canned. I'm a big fan of bluenafish sandwiches now.

[JOE_DIRT]

Can you put the pressure cooker outside on a propane turkey fryer base, or is that flame to hot?

[Double D]

Originally Posted by JOE_DIRT

Can you put the pressure cooker outside on a propane turkey fryer base, or is that flame to hot?

I never tried it, but it may be too much heat. Once the cooker gets up to pressure, it only takes a small flame to keep it idling along.

I have a side burner on my grill, which works great

Canned bluefish?