INGREDIENTS

INSTRUCTIONS

Tuna may be canned either precooked or raw. Preooking removes most of
the strong-flavored oils. The strong flavor of dark tuna flesh  affects
the delicate flavor of white flesh. Many people prefer not to  can dark
flesh. It may be used as pet food.  Note: Glass-like crystals of
magnesium ammonium phosphate sometimes  form in canned tuna. There is
no way for the home canner to prevent  these crystals from forming, but
they usually dissolve when heated  and are safe to eat.  Procedure:
Keep tuna on ice until ready to can. Remove viscera and  wash fish well
in cold water. Allow blood to drain from stomach  cavity. Place fish
belly down on a rack or metal tray in the bottom  of a large baking
pan. Cut tuna in half crosswise, if necessary.  Precook fish by baking
at 250 degrees F for 2-1/2 to 4 hours  (depending on size) or at 350
degrees F for 1 hour. The fish may also  be cooked in a steamer for 2
to 4 hours. If a thermometer is used,  cook to a 165 to 175 degree F
internal temperature. Refrigerate  cooked fish overnight to firm the
meat. Peel off the skin with a  knife, removing blood vessels and any
discolored flesh. Cut meat away  from bones; cut out and discard all
bones, fin bases, and dark flesh.  Quarter. Cut quarters crosswise into
lengths suitable for half-pint  or pint jars. Fill into jars, pressing
down gently to make a solid  pack. Tuna may be packed in water or oil,
whichever is preferred. Add  water or oil to jars, leaving 1-inch
headspace. Add 1/2 teaspoon of  salt per half-pint or 1 teaspoon of
salt per pint, if desired.  Adjust lids and process following the
recommendations in Table 1 or  Table 2 according to the canning method
used.  Table 1. Recommended process time for Tuna in a dial-gauge
pressure  canner.  Jar Size: Pints and Half-pints. Process Time: 100
minutes. Canner  Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft:  12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14
lb.  Table 2. Recommended process time for Tuna in a weighted-gauge
pressure canner.  Jar Size: Pints and Half-pints. Process Time: 100
minutes. Canner  Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft:  15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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