End results of our tuna trip

[shrimpman steve]

Had so much tuna decided to can it myself. In my opinion the best way to preserve it. Looks bad, tastes great and will stay on my shelf for over a year.

[Sharkyispy]

Originally Posted by shrimpman steve

Had so much tuna decided to can it myself. In my opinion the best way to preserve it. Looks bad, tastes great and will stay on my shelf for over a year.

Where's my jar????

[vinntastic]

What's in the other jars and you can put my jar on the side

[dales529]

Not sure but I think there are names on the other jars. Abby Normal maybe
Now I know why the entire boat stunk! Are "canning" and Jaring the same?

[Joey Dah Fish]

He should jar his stank!!! People repellant the CDC is still trying to find out what that smell is

[shrimpman steve]

Yes, as far as I know canning and jarring are the same. However when canning meats you must use a pressure cooker or canner. The temp must be brought up to 240 degrees in order to guarantee all the bacteria is killed. As the jars cool they vacuum seal themselves so nothing can get in and spoil the product.

I will let the jars mellow for a few weeks then its tuna sandwiches that can't be beat.

[MVP]

Originally Posted by shrimpman steve

Yes, as far as I know canning and jarring are the same. However when canning meats you must use a pressure cooker or canner. The temp must be brought up to 240 degrees in order to guarantee all the bacteria is killed. As the jars cool they vacuum seal themselves so nothing can get in and spoil the product.

I will let the jars mellow for a few weeks then its tuna sandwiches that can't be beat.

When i use to tuna fish 2-4 X a month with my friend Bill on his boat Prime Time we use to do alot of canning. It was the only time of year I would be able to put on weight. Between all the tuna (protien) i would eat and working out i would put on a good solid 6-9 lbs of muscle on over the winter. Miss those days. Would also make up different jars. Some with olive oil and pinch of sea salt and always fresh sqeezed lemon or any kind of citrus. or whatever other herbs to your liking (Thyme, Chives,parseley, Dill etc) Instead of mayo i would use spinich dip. Super Yummy

[Fishfish]

Originally Posted by shrimpman steve

Yes, as far as I know canning and jarring are the same. However when canning meats you must use a pressure cooker or canner. The temp must be brought up to 240 degrees in order to guarantee all the bacteria is killed. As the jars cool they vacuum seal themselves so nothing can get in and spoil the product.

I will let the jars mellow for a few weeks then its tuna sandwiches that can't be beat.

Curious Shrimpman, You mentioned using a pressure cooker when canning meats. Did you use a p. cooker for canning you tuna? All non acid foods must be pressure cooked. I forget the acidity index number. I used to can lots and lots of tuna and had it for up to three years!...especially when the next season of catching is not so good. Nothing beats your own fresh canned tuna!

[vinntastic]

Originally Posted by shrimpman steve

Yes, as far as I know canning and jarring are the same. However when canning meats you must use a pressure cooker or canner. The temp must be brought up to 240 degrees in order to guarantee all the bacteria is killed. As the jars cool they vacuum seal themselves so nothing can get in and spoil the product.

I will let the jars mellow for a few weeks then its tuna sandwiches that can't be beat.

SO YOU LIKE MEAT IN THE CAN

[shrimpman steve]

I did use a pressure cooker. I also add a tiny bit of vinegar to add a little acid just to be safe.

Alex, I did some with oil and salt and some in water and salt. It's sooooo good.