To can tuna, clean and debone it before placing it in sterilized jars with salt and olive oil. Use a pressure cooker to cook the jars for 90-100 minutes. Sterilize jars, remove air bubbles, and leave a 1-inch gap between the top of the fish and the rim of the jar. Season with salt and other seasonings before adding the lid and cooking.
The tuna should first be thoroughly cleaned, deboned and cut before canning. It can then be placed in small sterilized jars with a little salt and olive oil. A pressure cooker is also needed to preserve tuna. The jars are cooked in the pressure cooker for just over an hour and a half. Any jars that have not been sealed properly should be consumed immediately or refrigerated.
Fresh tuna should be used to preserve tuna. The guts, head, skin and bones must be removed. Skinless and boneless tuna can also be purchased from a local fish market. Some individuals also prefer to remove the dark bloodline from the fish.
The tuna should be cut into pieces after being thoroughly cleaned. Pieces as large as 1 to 2 inches should be sufficient when canning tuna, as pieces of this size fit easily into jars. Small 8 ounce (240 milliliter) cans should be used to store tuna. Larger jars can encourage bacterial growth, resulting in a spoiled product. All jars, lids and rings must be sterilized before canning the tuna.
New jars should be washed with soap and warm water before being sterilized. Dipping jars, lids and rings in boiling water is one method of sterilization. The pot can be removed from the heat after a few minutes and the jars can remain in the water until they are ready to use. One person can also run all parts of the jars through a dishwasher with the hottest water possible.
The tuna chunks can then be added to the jar. When canning tuna, it is important to ensure that there are virtually no air bubbles between the pieces. If needed, small pieces of fish can be used to fill in any gaps between larger pieces. Also, a 1 inch (2.5 centimeter) gap should be left between the top of the fish and the rim of the jar.
A generous amount of salt should then be sprinkled over the fish. Other seasonings can also be used to infuse flavor into the fish. Garlic, rosemary and jalepeño peppers are some examples. The olive oil should then be added to the jars when canning the tuna. Again, a space of about 1 inch should be left between the top of the fish and oil and the rim of the jar.
When all the fish, seasonings and oil have been added, the lids can be placed on the jar. The metal rings also need to be screwed in a little. A few inches of water and a spacer should then be added to the bottom of the pressure cooker and should be placed on the stove over high heat.
The jars filled with tuna can then be added to the pressure cooker. These should be placed on the bottom of the pressure cooker in a circle. If there is enough space, another layer of jars can be placed on top of the first layer.
A pressure cooker lid must be securely fastened and locked into place. Canned tuna usually requires 10 to 15 pounds of pressure. The pressure can usually be adjusted by turning the heat up or down. Jars of tuna should cook 90 to 100 minutes before removing the pressure cooker from the heat.
The pressure cooker lid should not be removed until the pressure gauge indicates zero. This can take anywhere from 15 minutes to an hour. The jars can then be removed and placed on a towel to cool before storing. Any jars that have not been sealed properly should be eaten immediately or refrigerated and used up within a few days.
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