Albacore Tuna Here's how to can it!
I know, you're thinking that Carol can't know what to do with an ocean-going fish when she lives in the middle of the Great Basin desert, but I spent over 20 years in Eureka, California. We used to go down to the docks every year and buy albacore tuna directly from the fishing boats.
AS TO HOW MUCH PRODUCT YOU'LL GET FROM HOW MUCH FISH, YOU CAN FIGURE ONE HALF-PINT JAR PER POUND OF LIVE-WEIGHT FISH (THAT'S PRE-FILLETED AND PRE-GUTTED). If you buy a 30-pound albacore, you're going to get 2 1/2 dozen jars of tuna.
You'll get a better product if you can filet the fish raw, and pack it in the jars without cooking.
FILET THE TUNA INTO FOUR "LOINS". REMOVE ALL THE DARK RED MEAT AND FEED IT TO YOUR CATS. CUT THE MEAT INTO CHUNKS, MIXING THE FATTY BELLY PIECES WITH THE MORE LEAN DORSAL LOINS.
FILL HALF-PINT OR PINT JARS WITH THE RAW FISH, PACKING SOLIDLY AND LEAVING ONE INCH HEADSPACE. DO NOT ADD ANY LIQUID! THE FISH WILL MAKE ITS OWN LIQUID AS IT COOKS.
ADD 1/2 TEASPOON OF SALT FOR EACH HALF-PINT, ONE TEASPOON SALT PER PINT.
WIPE THE RIMS AND THREADS OF THE JARS REALLY WELL -- YOU'VE GOT TO GET ALL THE FISH OIL OFF THE RIMS, OR THE JARS WON'T SEAL. PLACE HOT LIDS ON JARS, AND PLACE IN A PRESSURE CANNER.
PROCESS PINTS AND HALF-PINTS FOR 90 MINUTES AT 10 POUNDS PRESSURE (ADJUST FOR ALTITUDE).
THIS IS THE BEST TASTING TUNA ON THE PLANET. IT'S THE STUFF THAT WE GET CHARGED $2.00 PER CAN FOR IN THE STORES.
Good luck, and feel free to e-mail me if you have any other questions about doing tuna. It's the only taste I miss from
Northern California . . .
Carol in Idaho