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Category: Fish, Canning

 Ingredients List

  • 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


Recipe via Meal-Master (tm) v8.05

Title: Tuna "Pastrami"
Categories: Magazine, Fish
Yield: 8 Servings

1 c Salt; kosher, coarse
4 cl Garlic; chopped
1 1/4 lb Tuna fillet
1 1/2 tb Coriander seeds
1 1/2 tb Black peppercorns

1. In large glass casserole or bowl, combine 4 cups water, the salt and
garlic. Add tuna; cover and refrigerate 2 hours, turning tuna occasionally.

2. On wax paper, with heavy pan or mallet, crush coriander and peppercorns.
Drain tuna and discard liquid. Press spice mixture firmly into both sides
of tuna, covering evenly.

3. Spray an indoor ridged grill or broiler pan with nonstick cooking spray.
Heat grill or preheat broiler. Grill or broil tuna 15-20 minutes, turning
once, until cooked through. Refrigerate 2 hours, or until well chilled.
Slice thinly to serve.

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