Canning Tuna Recipe
For home canning, we prefer to raw pack tuna in either water or oil. We can the
dark pieces in oil with one hot red pepper and five peppercorns per jar. For
added flavor, you may cover the tuna overnight before canning with plastic wrap
and herbs such as bay leaves, rosemary or sage, but remove them before
canning as they become too strong with time.
If you haven't canned fish before, we highly recommend Video 6 for safe canning
procedures.
dark pieces in oil with one hot red pepper and five peppercorns per jar. For
added flavor, you may cover the tuna overnight before canning with plastic wrap
and herbs such as bay leaves, rosemary or sage, but remove them before
canning as they become too strong with time.
If you haven't canned fish before, we highly recommend Video 6 for safe canning
procedures.
Note: Crystals of magnesium ammonium phosphate sometimes form on
canned tuna. They disappear when reheated and are safe to eat.
canned tuna. They disappear when reheated and are safe to eat.
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- Calculate total fish desired using our conversion chart.
- Fillet, debone and wash fish. May discard skin if desired.
- Cut into 3 - 4 inch pieces. Salt as desired.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
Click here to find out more
about our Technical Guide,
If I Can, You Can!™ It will
provide you with simple,
step-by-step instructions for
home canning, illustrated
using photographs.
about our Technical Guide,
If I Can, You Can!™ It will
provide you with simple,
step-by-step instructions for
home canning, illustrated
using photographs.