>
>
>
>
>
>
>
>
>
>
>
TUNA
Canned Tuna
Yield: Varies by fish size and jar type
Ingredients
-
Fresh tuna (kept on ice until ready to process)
-
Water or oil (for covering, optional)
-
Salt (optional):
-
½ teaspoon per half-pint jar
-
1 teaspoon per pint jar
-
Notes & Caution
-
Precooking tuna removes most of the strong-flavored oils.
-
Dark tuna flesh has a strong flavor that may affect the delicate taste of the white flesh. Many prefer to discard dark flesh or use it as pet food.
-
Glass-like crystals of magnesium ammonium phosphate may occasionally form in canned tuna. They are safe to eat and usually dissolve when heated.
Preparation
-
Keep Fresh: Store tuna on ice until ready to can.
-
Clean: Remove viscera, wash fish well in cold water, and drain blood from the stomach cavity.
-
Prepare for Cooking: Place tuna belly-down on a rack or tray in a large baking pan. If necessary, cut tuna crosswise in half.
-
Precook Options:
-
Bake at 250°F for 2 ½ to 4 hours (depending on fish size), or
-
Bake at 350°F for 1 hour, or
-
Steam for 2–4 hours.
-
If using a thermometer: cook to 165°–175°F internal temperature.
-
-
Cool & Firm: Refrigerate cooked fish overnight to firm the meat.
-
Trim: Peel off skin, removing blood vessels and any discolored flesh. Cut meat away from bones, discarding bones, fin bases, and dark flesh. Quarter cleaned fish, then cut into lengths suitable for half-pint or pint jars.
Packing
-
Fill hot jars with tuna pieces, pressing down gently to form a solid pack.
-
Cover with water or oil, leaving 1-inch headspace.
-
Add optional salt:
-
½ tsp per half-pint
-
1 tsp per pint
-
-
Wipe rims, adjust lids, and prepare for processing.
Finishing
-
Process tuna immediately in a pressure canner according to the USDA-recommended times for fish.
-
Always adjust processing times for jar size and altitude.
⚠️ Important: Tuna is a low-acid seafood and must be pressure canned for safety.
| Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|
|
Half-Pints or Pints |
100 min |
10 lb |
15 lb |
