Cookbook Table of Contents

Tuna Fish

Linda Wardenberg recipe;

In 2019 we canned 30 pounds & Linda canned 40 pounds. We purchased the tuna from Garibaldi Cannery - (503) 322-3344. They went out of business in 2023.

In 2023 we canned 20 pounds & Linda canned 20 pounds. 80 pounds yielded 101 half pint jars of tuna. We purchased the tuna from Bell Buoy of Seaside. (800) 529-2722 at $11.79 per pound or $4.67 per half pint jar.

One pound of Tuna per one pint jar.
One Half pound of Tune per one half pint jar.

20# of Tuna needs 40 half pint jars.

Ingredients

30 lbs fresh Tuna loins
  canning salt
60+ 1/2 pint (wide mouth) jars

Preparation

  1. Get fresh tuna loins from fish store
  2. A half of a pound of tuna will fit into one half pint jar
  3. Use half pint jars

  4. Remove dark vein & material from tuna loin

  5. Pack Raw Tuna into jar pressing down gently
    (leave 1" headspace)
  6. Add 1/2 teaspoon of canning salt into each jar
  7. Wipe jar rims with moist clean paper towel

  8. Put 2" to 3" of water in canner (2 quarts of water for our canner)
  9. Add 2 TBLS white vinegar to canner to reduce odor
  10. Stack 32 1/2 pint - wide mouth - jars in canner & offset each jar
  11. Install lid (without pressure regulator piece)
  12. Turn on Burner & heat till strong steady steam comes out air vent
  13. Exaust steam for 10 minutes before closing petcock or adding the weight

  14. Add the weight & keep pressure at 10# for 1 hour and 40 minutes (100 minutes)

  15. Remove heat after 100 minutes & let pressure drop to zero
  16. Remove petcock or weight
  17. Wait 10 minutes before opening lid & removing jars
  18. Test seals on jars within 24 hours
  19. If not sealed, reprocess or freeze.

Read canning instructions for more accurate & detailed process

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