Canned Tuna and Canned Salmon

Posted in response to a request.

• Ready In: 2 hrs
• Yields: 1-8 half pint

Ingredients

•  tuna or  salmon
•  salt
•  vegetable oil or  water (for hot pack)

Directions

1. Tuna,Raw Pack-Filet raw tuna.
2. Remove skin; lightly scrape surface to remove blood vessels and any discolored flesh.
3. Cut fish into quarters; remove all bones; discard dark flesh.
4. Cut quarters crosswise into jar-length pieces.
5. Only process in half-pints or pints.
6. Pack fish into hot jars, leaving 1-inch headspace.
7. Add 1/2 tsp salt to each half-pint, 1 tsp salt to each pint.
10. Adjust two-piece caps.
11. Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
12. Tuna-Hot Pack-Place cleaned tuna on a rack in a large baking pan.
13. Bake at 350*F for 1 hour or until done.
15. The internal temperature of the tuna must be 165* to 175*F.
16. Refrigerate overnight.
17. Remove skin and lightly scrape surface to remove blood vessels and any discolored flesh.
18. Cut fish into quarters, removing all bones.
19. Discard all dark flesh.
20. Cut quarters crosswise into jar-length pieces.
21. Only process in half-pints or pints.
22. Pack fish into hot jars, leaving 1-inch headspace.
23. Add 1/2 tsp salt and 1 tbls vegetable oil or water to each half-pint jar.
26. Add 1 tsp salt and 2 tbls veg oil or water to each pint jar.
31. Remove air bubbles.
32. Adjust two-piece caps.
33. Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
34. Salmon (or Shad): Dissolve 1 cup salt in 1 gallon water to make brine.
35. cut fish into jar-length pieces.
36. Let soak in brine 1 hour.
37. Drain for 10 minutes.
38. Only process in half-pints or pints.
39. Pack fish into hot jars, skin side next to glass, leaving 1-inch headspace.
40. Adjust two-piece caps.
41. Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.