Canned Tuna and Canned Salmon

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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