Home Forums Hunting & Shooting Hunter's Campfire How to “Can” Tuna ?

Wifey did some tuna fishing for the first time with her brother yesterday. They caught a few.

Canning seems like a natural progression, since this Charlie Tuna thing will happen several times a year.

What do I need to buy to commence operation Canned Tuna ?



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PS

I did get a few ideas on seasoning to put in the canned tuna - Tyme, jalapeños, garlic, etc.

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So many things have ran through my head, I will refrain from responding for now.


You’re welcome.

II do a yearly albacore trip off of the coast

slice of jalapeño, pinch of koser salt, fresh black pepper, tarragon splash of good olive oil

Ahh, come on brother, don’t make me feel like that drunk, ugly chick at a kegger who can’t get laid or a ride home.

You can spill your guts on any thread of mine.

😝🦫

Nope, I’m not going there. I will say If I was at that party, that drunk, ugly chick would get a ride home....

Thanks, I’ll probably try a few versions of seasonings.

I’m really looking for what cooking items, canning tools, etc, that I will need.

I already have a badass vacuum sealer that I use for fish and game. Need pressure cooker ?



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You have a few redeeming qualities...Like me, just a few.

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Where’s all our Prepper dudes who have 10,000 pounds or rice and beans squirreled away next to a cache of AK-47’s ?

I need a canning apparatus thingy-ma-jig I’m figuring.

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Judman homecans tuna.

Huh...He’d give probably me a recipe for botulism.

LOL

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I got this figured out.

I have a gallon of soy sauce, a tube of wasabi, and some fresh ginger.

Beave is gonna open a sushi bar !

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yep get a ball pressure canner. suggest do outside on a propane cooker

Never canned it myself, but the best I've had was smoked first, then canned.

Reminds me, I think I have a jar of smoked yellowfin in the pantry that the neighbor gave me.

mmmnn? Lunch tomorrow???

Good luck Beav, and I'd personally smoke a bunch of that before using that vacuum sealer too.

And yep, like our Japanese friend k_g, I'd be eating a bunch of it the way God made it. Looking at those on the ground and the dog there reminds me of many memorable times in front of the smoker when I lived in Humboldt, the dog and I eating trimmings as I cleaned and loined some I got from the commercial docks.

Ahh the good ol days down at the Wet Market 😃

Almost buddy, almost.

I could never get it all on the smoker without eating slice after slice as I was trimming it.

The dog loved it too.

Sometimes was tempted to stop on the 20 mile drive home and get a few slices off for the drive.

Do it like we do our salmon. Use glass jars (pint large mouth jars) cut your tuna in 1" strips and fill the jars to the neck, about 3/4" from the top. Put in a teaspoon of Catalina french dressing (it has all the salt you'll need). Pressure can it for 100 minutes at between 10 to 15 lbs pressure. I usually run it at 12 lbs. If the pressure drops below 10 psi, you'll need to start over but it's very easy to keep the pressure up. This will give you a supply of fish that will last for many years. We are still eating fish that was canned in 2012. Let me know if you need more information. Send me a PM.

BTW, you should be able to can 14 jars per batch depending on the size of your canner.

Perfect.

Thank you !

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Sorry Charlie, I don't know anything about it.

You need to precook the tuna before jarring it and pressure canning. A pinch or two of canning salt in the jars before filling them with fish.