Home Canned Tuna

hi counters welcome back to stacey kank cans today we are canning tuna got 140 pounds of tuna from our local fish market which fortunately we're sharing with uh some some friends who also helped pack all of the tuna so things that you're going to need for for this project is is obviously tuna so you're going to need anywhere from a pound to two pounds of tuna depending on for each jar depending on the size of the jar so we are using pints and half pints you cannot can above a pint at home for home canning keep that in mind so you'll definitely need um depending on how much you can but you're going to need your pints and half pint jars you will need some salt that's optional but if you want to add salt to yours which i do i put in uh you need a full teaspoon for your pints and a half a teaspoon for half pints which is kind of easy to do there you're gonna need some gloves it's great you don't need them but they're nice to have some gloves to stuff because you're you can get um all that raw tuna and juice in your fingernails and cuticles and it's just your hands smell fishy and it's just kind of gross but it's up to you on that it's not necessarily necessary you also need some uh knives and cutting boards um you're going to need a clean surface or surface a prep area that you don't mind getting too fishy and goopy i have this nice vinyl tablecloth that i use that's real easy to clean up afterwards um and then you're gonna need some vinegar you'll need some vinegar for inside the canner as well as i like to use vinegar and water and bowls to clean the rims because as you stuff in the jars it gets real sticky and real goopy and gross on top of the on top of the rim so they you really have to you really have to scrape it off actually so it's nice to have some some warm water or some water with vinegar mixed in to work on cleaning those jars so make sure you you have you have yourself a lot of time for this this is a time consuming project so keep that in mind um as the most important part of of canning is is making sure the jar is sealed so you need to make sure that the rims are very clean so that is what uh that's what we're doing today and um so enjoy okay so there is a piece did i find a piece nope i did not i thought i felt a piece of something i did not okay so we're just stuffing jars that's how you do it you go to an inch headspace oops and i'm feeling around from bones i found one bone and that is how you stuff fish okay we're adding salt we do a full teaspoon for our pints and a half a teaspoon for our half pints clean the rims very well add your lids and your rings a gentle hand tighten add four to five inches of water to the canner add four tablespoons of vinegar so one thing that happens when you are counting 140 pounds of tuna is you get a little tired and you forget to record a few things and that's what happened so um after you're done putting your tuna in the jars and you have them loaded and ringed you go ahead and just put them in the canner like so um and then you put your uh you might have to stagger them a little bit inside um uh and just kind of just kind of gently place them i always put the um i put the pints on the bottom and then if i if i have half pints i'll put those on top uh this is a tall enough canner where i can stack uh i can stack pints in this in this canner so that's uh that's sort of handy to do because then you can you can get through a lot more jars at a quicker time frame with that many jars of of tuna i ended up using the canners um five times but i have two pressure counters so i had two of them going at the same time so killing two birds with one stone hopefully so remember you put your jars in your canner you go ahead and gently you know put your lid on you get it all sealed up and then you turn the heat on to high and uh to start building um to start heating everything up inside so you get a steady stream of steam coming out of your vent we got a steady stream of steam and i've set the timer for 10 minutes timer's gone off and we're adding the vent cover after the timer has gone off with the steady steam of stream that you have going on there and you put your and you put your weight on top of it um you'll start to watch the canner the dial gauge go up and once it hits 11 pounds of pressure in a dial gauge or 10 pounds of pressure in a weighted gauge then you set the timer for tuna for 100 minutes and that is active watching so make sure you are watching the whole time you are you know your the whole time you can do some dishes you can go to the bathroom whatever but you just really do need to be minding the pressure canners for that whole 100 minutes or an hour and 40 minutes in the counter when the timer has gone off after 100 minutes or an hour and 40 minutes in the canter you want to turn cut the heat cut the heat completely and then you got to let this cool off all on its own until it's completely down to zero on the dial gauge um and and once it's down to zero then you can remove the lid okay that you gotta wait till it completely cools before you do that and then you can take your weight off of your vent and gently open your canner now when you open the can you got to be very careful make sure to um open it away from your face because that is it's a lot of steam that comes out and it's very very hot and then you just gently remove your jars with your jar lifter now when you pull them out of the counter they are going to be kind of they're still going to be boiling they're going to and they're going to be boiled they're going to be oozing dripping the whole nine yards underneath the underneath the ring and everything that's totally normal absolutely normal so just keep that in mind um then you want to wait a good oh until the next day you want to give them a good 12 hours or so um before you check the and check to make sure that they're sealed after they are sealed um you want to take the rings off and after they've cooled completely for at least 12 to 24 hours i would be pushing 24 with tuna just because it's it's so hot um and then you go ahead and you take the ring off and then you want to gently wash your jars with some soap and water and make sure to gently get around the edges of the lid you don't want to you know wash it too hard to where you compromise the compromise the seal of the lid but you just want to get it nice and clean so it's so you don't get debris because these get really drippy in the canner with all the oils and such from the fish that that come out um from under the lid prior to sealing it just gets really uh a tackiness to it it gets kind of sort of gummy and goopy feeling which is relatively fine on the jar i don't worry too much on the jar for storage purposes but i do want to try to make sure that it's as clean as possible without compromising the lid i mean you don't have to do that with it but i do take a wet washcloth and i just walk um wash with warm soapy water around here and then rinse it off so that way in case you have if you have some foodstuffs cut um still kind of attached to the rim around here and in storage if it starts to rot it can mold and then creep up underneath the seal and compromise the seal and then you have a spoiled tuna so just keep that in mind as you are for storage purposes so that my friends is how we can tune it so if you have any questions comments um suggestions any feedback please by all means reach out to me the recipe is down below in the uh notes section here and also please like and subscribe my page but if you have any questions by all means reach out on um on that on facebook at stacycancan you can at me on instagram and ticktalk at stacycancan uh on my website is www.stacycancam.com and my email is info stacycancan.com so uh it's been fun canning tuna and very tiring for me so it was but it was a fun and accomplished day and um i look forward to hearing more about your canning adventures and until then happy canning

Channel: Stacey Can Can

Views: 13,747

Keywords: Stacey CAN CAN, canning equipment, canning jars, canning lids, canning rings, home canning, preserving, jars lids rings, mason jars, How to can, Home Food Preservation, Canning, how to, pressure canning, canner, food in jars, home canned tuna, tuna, pressure canned tuna

Id: nlF2ndfIpR0

Length: 9min 27sec (567 seconds)

Published: Thu Oct 22 2020