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Canning Tuna
Canning Tuna at home in a pressure canner is the perfect way to preserve your catch.
👥 1 Servings⏱️ Prep & Cook: 2h⏳ Prep: 20 min🔥 Cook: 1h 40m👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Prepare canning jars and a pressure canner before beginning.
2
Tuna is easier to cut evenly if partially frozen. Place the tuna fillets in the freezer for 30 to ⏱️ 60 minutes to partially freeze, then skin and cut into chunks.
Tuna (freshly caught, on ice, if possible)
3
Fill each jar with filleted tuna (no skin), leaving a 1-inch headspace. Add 1 teaspoon of salt to each pint jar or 1/2 tsp to each half pint (optional).
Tuna (freshly caught, on ice, if possible)salt (optional)
4
Wipe the rims, put on the lids, and screw on the bands to fingertip tight.
5
Place the jars in a pre-heated pressure canner with the water warmed to about 140 degrees F. Hot, but not yet simmering.
6
Process the jars at pressure for ⏱️ 100 minutes for both pints and half pints. Pressure depends on altitude, see table below in notes.
7
Allow the canner to depressurize naturally, then remove the lid carefully.
8
Lift out the jars and let them cool completely. Check seals and store in a cool, dark place.
Nutrition Facts
calories
69 kcal
fat Content
1 g
serving Size
1 serving
sodium Content
169 mg
protein Content
15 g
cholesterol Content
28 mg
carbohydrate Content
0.1 g
saturated Fat Content
0.2 g
unsaturated Fat Content
0.3 g
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