I have about 25 pounds of tuna in my freezer that will need to be thawed and canned. The recipe in my pressure cooker manual calls for baking the tuna first and then canning. Other recipes I have found online call for putting it into jars raw (with or without seasoning). How has anyone else done this? Is this a safety issue or just a preference? As you can tell, this will be my first time canning something other than vegetables in the pressure canner.
Hey, Janet. Another excellent question! Here are some responses from HOMEGROWN's Facebook page
Thank you all. I think I will skip the cooking first, seeing as it is steaming in the pressure cooker for so long. I will definitely check out the pinterest posts (I am just figuring that out!)
This might be a little late, but canning fish really needs to be done correctly, for safety. You can download information off the OSU Extension website that gives safe instructions for canning tuna and other fish. The web address is http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/25506....
I just went through the OSU Extension's Master Preserver program this last spring and learned so much. They have a bunch of information you can just down load for free.
Good luck with the tuna (you may want to can it outside, as it can really make your house smell like fish).
We canned two tuna. You are right. The smell took a week to get out of my house. But canning outside didn't sound safe on the camp stove. We have eaten several jars and are still here! Tastes delicious, but we followed the instructions with our pressure canner and extension recipes online. Did both raw and cooked, oil and water. So far we like water and cooked best. A friend suggested we add a slice of jalapeno to the jar and we may try that next time.
Sounds wonderful. Glad you used science based recipes from your canner and extension. Pressure canning can be done safely outside, but there are considerations with regard to the stove and weather conditions. You should post some pictures of your jars. Feels good to have food put away for the winter doesn't it.
My goal has been to only need household products and perishables from the grocery store once a month. We live in earthquake country plus the possibility of big winter storms and I know we can live a long time with what we have put away from our garden and farmers market. My friends smirk a bit at me, but the last winter storm had us stranded for a week and we hardly noticed.
We aren't quite that self-sufficent, but we do more each year. My hope is to put up some salmon next season. We don't fish, but a trip out to the Columbia River Gorge to purchase some from the tribes might be the way to go. I am still harvesting fall vegetables and have a few items overwintering. Our climate is mild enough most years to have a few fresh items go through the winter. My cupboards and freezer are full. Just a few more jars of jam to preserve as give aways during the holidays.
My friends don't smirk. They all figure they will crash our place if things get bad.
You must be in the Pacific Northwest, as are we. We don't fish but tuna and salmon can be had at a reasonable price near home. We are still eating the last of the tomatoes and have quite a few carrots still in the ground. I froze some free plums to make jam sometime as I ran out of time while they were ripe. I love doing this stuff!
Actually, I am getting a little burned out with the canning (for this season). I need to put the garden to bed for the winter and do some deep house cleaning (everything got so dusty after our dry summer). There are some knitting projects calling out to me as well and I haven't done any baking in a great while. I was hoping to get some beer brewing, but I am not sure if that is going to get done before it gets too cold.
Got some triple berry jam made today and still have raspberry syrup and raspberry vinegar to make with all those frozen berries. Take care.