Canning Fish for Fun and Savings

Processing Fish is Not Difficult

If you are canning fish and are going out on a charter boat, don't forget your salmon fishing rod!

Let's Have Some Fun Canning Fish!

Our friends have crab cooking pots, as they are always Canning Food, they know how to save on food and we were going to do the same! We wisely decided to pressure can our tuna in the garage.  

Processing fish in the house really makes it smell for days.  Whether or not you use a Pressure Canner on your tuna on the cooking range or with a propane burner, you will need to constantly monitor the pressure.  

We made sure that someone was always there with the pressure canner, and we alternated the starting times of the second canner to give us time to fill and empty each batch. We knew enough about botulism risk to follow the Pressure Canning Instructions to the letter. 

It's great to work with a team of people when you are Canning Tuna.  It makes it a fun event, and we were able to can 300 pounds of tuna in one afternoon!  As fast as we could get the tuna into jars, we would fill up the pressure canner and get another batch going.

 When making Canned Tuna Fish, It is important to allow the jars to cool completely before you try to put them away.  Check to make sure that the lids really sealed before you store them.  We had to put one jar in the fridge that didn't seal, and we were glad to be able to taste test our tuna right away.  You can write "Tuna" and the year it was canned on the lid of the jar lid before you put it on your shelf.
If you don't have a way to fillet your tuna before you cut it up to pressure can it, there is an alternate way of processing fish.

 If you clean the tuna and remove the head, you can bake it on a broiling pan with the skin on for two hours in the oven.  Then you will be able to separate the meat from the bones and skin and fill your jars with big chunks of tuna meat.  

The meat will not be fully cooked when it's baked for that short of time, so handle it with care.  This way of Preserving Food will make your house smell VERY fishy.  You will probably need to clean your oven when you are done.
 Use care when filling your jars because the tuna is very hot.  You will need to watch for the black/dark red part of the fish that runs down the middle, vertically.  

It tastes very fishy, and most people discard this part instead of canning it.  When your jars are full, follow your pressure canner instruction booklet for canning pressure and time.

Want more inspiration? Continue on to more Canned Tuna Fish

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