Canning Fresh Tuna

Hello and welcome back! We’re going to show you how to can your own fresh-caught tuna. If you love fishing, you might end up with a large amount of tuna that won’t keep long in the freezer. Canning is an excellent way to store your fish long-term, and I’ll walk you through everything you need to know—time, temperatures, pressures, and how to prepare it for canning.

Equipment You'll Need:
Pressure canner: I’m using a Presto pressure canner (link in the description below).
Half-pint jars: Sterilized and ready for packing.
Canning tools: Including a jar lifter, magnetic lid lifter, and a funnel.
White vinegar: For cleaning the jar rims.
Fresh tuna: I’m using a 45-pound yellowfin tuna. Remove all red meat before canning.

Instructions:
Prepare Your Equipment:
Start by sterilizing your half-pint jars, lids, and rings. Get your pressure canner ready by following the manufacturer’s instructions. Have your canning tools and vinegar nearby.

Prep Your Tuna:
Cut the tuna into pieces that will fit snugly into your jars. Make sure all the red meat is removed, and check for scales. You don’t need to cube the tuna; just trim it to fit the jars. This is a great way to use up those odd-shaped tail pieces.

Pack the Jars:
Start packing the tuna into your sterilized jars as tightly as possible. Use a jar tool or spoon to press down the tuna, minimizing any air space. Pack it right up to the bottom of the jar’s neck. Don’t worry about adding water or oil—the tuna will create its own juice as it cooks.

Clean the Jar Rims:
Once the jars are packed, take a small amount of white vinegar on a paper towel and wipe the rims of the jars. This ensures there’s no debris that could interfere with sealing.

Place Lids and Rings:
Using a magnetic lid lifter, place sterilized lids on the jars. Secure the rings finger-tight. You want them snug, but not cranked down too tight.

Prepare the Canner:
Add cold water to your pressure canner (about 1 inch in the bottom or as directed by your canner’s manual). Place your jars inside, spacing them out for even cooking. If you’re using multiple layers of jars, use a canning divider.

Vent the Canner:
Turn the burner to high heat and allow the canner to vent steam for 10 minutes. This is an essential step for building the correct pressure.

Pressure and Time:
After venting, add your weight to the canner and increase the pressure to 11 PSI (adjust based on your elevation). For my elevation, I’ll be canning at 11 PSI for 100 minutes.

Cool the Canner:
Once the processing time is complete, turn off the heat and allow the pressure to drop naturally. Do not remove the weight until the pressure has fully reduced.

Remove the Jars:
Once the pressure has dropped, carefully open the lid, tilting it away from you to avoid steam burns. Use a jar lifter to transfer the jars to a towel. Let the jars cool naturally. You’ll hear the lids pop as they seal.

Check the Seals:
After the jars have cooled, check that the lids have sealed. Any jars that didn’t seal properly can be refrigerated and used within a week.

Tips:
No Added Liquids: There’s no need to add water, oil, or salt to the tuna before canning. The fish will create its own liquid during the canning process.
Cleaning Tips: If you feel any debris on the jar rims, clean it off thoroughly to ensure a good seal.
Hard Water Tip: Adding a half-cup of white vinegar to your canner can help prevent hard water deposits from building up on your jars.
Storing the Tuna:
You can store your canned tuna with the rings removed for long-term storage. Properly canned tuna can last 2-3 years without refrigeration.
We’ll see you next time!

Created by : Scott Gregg