Canned Tuna And Canned Salmon

Total Time: 2 hrs Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ingredients

• tuna or salmon
• salt
• vegetable oil or water (for hot pack)

Recipe

• 1 tuna,raw pack-filet raw tuna.
• 2 remove skin; lightly scrape surface to remove blood vessels and any discolored flesh.
• 3 cut fish into quarters; remove all bones; discard dark flesh.
• 4 cut quarters crosswise into jar-length pieces.
• 5 only process in half-pints or pints.
• 6 pack fish into hot jars, leaving 1-inch headspace.
• 7 add 1/2 tsp salt to each half-pint, 1 tsp salt to each pint.
• 8
• 9
• 10 adjust two-piece caps.
• 11 process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
• 12 tuna-hot pack-place cleaned tuna on a rack in a large baking pan.
• 13 bake at 350*f for 1 hour or until done.
• 14
• 15 the internal temperature of the tuna must be 165* to 175*f.
• 16 refrigerate overnight.
• 17 remove skin and lightly scrape surface to remove blood vessels and any discolored flesh.
• 18 cut fish into quarters, removing all bones.
• 19 discard all dark flesh.
• 20 cut quarters crosswise into jar-length pieces.
• 21 only process in half-pints or pints.
• 22 pack fish into hot jars, leaving 1-inch headspace.
• 23 add 1/2 tsp salt and 1 tbls vegetable oil or water to each half-pint jar.
• 24
• 25
• 26 add 1 tsp salt and 2 tbls veg oil or water to each pint jar.
• 27
• 28
• 29
• 30
• 31 remove air bubbles.
• 32 adjust two-piece caps.
• 33 process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
• 34 salmon (or shad): dissolve 1 cup salt in 1 gallon water to make brine.
• 35 cut fish into jar-length pieces.
• 36 let soak in brine 1 hour.
• 37 drain for 10 minutes.
• 38 only process in half-pints or pints.
• 39 pack fish into hot jars, skin side next to glass, leaving 1-inch headspace.
• 40 adjust two-piece caps.
• 41 process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.