Home Canned Tuna

[@maggieparrish8438]

It was a great video. You explained every step even newbie can understand

[@StaceyCanCan]

Thank you for the feedback! Let me know when you are ready to break out your pressure canner, happy to walk you through it.

[@edwardsedventures4653]

Thanks so much! great informational video! I am getting ready to can 50 pounds today!

[@StaceyCanCan]

Excellent! It seriously is the best tasting tuna ever. Let me know if you have any questions. I’m around today. Good luck and happy canning!

[@emcarver8983]

When i cook fish for immediate eating, i literally cook it for a few minutes and it's very delicate, because of you overcook it, it goes very hard and inedible. Why doesn't canning make the fish hard and rubbery? I've never tried it, because i can't imagine it being worth eating 😆

[@StaceyCanCan]

Great question. When pressure canning, the jar and lid seals the fat and juices into the fish. It does not dry out and is very flaky and delicious. It’s so good I pressure can 140-160lbs of tuna with 4 family’s in my neighborhood. And have for the past 4 years. It does not have the metallic taste of store bought varieties. My kids will only eat my home canned tuna (they are spoiled!) It is albacore tuna which is a heartier fish and does well when pressure canned. And smoked albacore that’s pressure canned is beyond delicious. I hope this answers your question as to why pressure can fish. I have the same results when pressure canning chicken, beef, venison and elk. It’s delicate, tender and so very good.

[@emcarver8983]

@@StaceyCanCan Stacey thank you so much for your excellent response. I will definitely try it now. Is normally have a go and see how things turned out, but fish is very expensive here in France. For example salmon is currently at €25 or kilo at my local superstore. To dear to waste right? I can chicken, pork, beef, sausage, mince. You name it, but was scared to do fish. I'll buy some cheaper fish to practice on 😃 Thank you again. I really appreciate you taking the time out of your very busy life to reply. Thank you. 💖💖

[@StaceyCanCan]

You’re welcome! I get it about the cost of fish. I will say albacore tuna is a hearty fish that is perfect for canning. Not so great for grilling. You don’t want to pressure can beautiful fish that grills/cooks perfectly. Here’s more information from the National Center for Home Food Preservation in the states here regarding tuna: nchfp.uga.edu/how/can_05/tuna.html Here’s info for other types of fish excluding tuna: nchfp.uga.edu/how/can_05/fish.html And smoked fish canning information: nchfp.uga.edu/how/can_05/smoked_fish.html This should give you good tested recipe information for safe fish processing. University of Alaska extension also has a lot of great seafood preservation information that’s tested as well. Really great resources for a lot of preservation needs. I LOVE chatting with folks about canning. Not sure if frozen fish is available for you that’s more inexpensive, but that’s a great way to test canning/preservation practices. Trust me, I get that fresh fish isn’t cheap. I can buy it here in Oregon for $3.99 per pound if buying over 100 pounds. Which is why 4 families get together to can it. I even have German neighbors who participate because they love tuna on pizza. Can you imagine?!? But tuna on pizza is popular in Germany, England and Ireland. Tuna vs anchovies I guess!!! Happy to answer your questions. I’m currently traveling with my youngest son in Calgary, Canada before heading to Banff. Send me your questions and I will do my best to give you safe, tested answers. Also would love your mincemeat recipes! Happy canning!!!

[@heroamo6784]

Useful vedio thank u by the way ur smile is fantastic

[@StaceyCanCan]

Thank you! Apologies for the very late reply. I somehow missed this very kind comment. Happy canning!

[@jamesvasquez6280]

When do you date the canned lid. Before or after the pressure cooker. Thank you

[@StaceyCanCan]

I date the lid after pressure canning. Only because it often wears off and I have to redo, especially with oily tuna. You can also use labels to put on the jar or lid after the jars have cooled and sealed for at least 24 hours. Great question and thanks for reaching out. Happy canning!

[@vtothemac]

0:28 what do you mean "you can't can above a pint at home" ? is this some kind of a law or smth?

[@StaceyCanCan]

Hello! There is no law, just recommendations by National Center of Home Food Preservation and Oregon State University Extension. At the time of this filming it was determined residential kitchen stoves do not reach temperatures high enough to reach the internal heat needed to safely preserve fish/tuna in jars larger than pints. HOWEVER! Good news! The University of Alaska Extension published a study and recipe in March 2023 for home canning fish in wide-mouth quart jars. Here is the link: www.uaf.edu/ces/publications/database/food/canning-fish-in-quart-jars.php It is strongly suggested folks pay close attention to the processing times as well as the prep. Basically read the publication thoroughly and reach out to Univesity of Alaska Extension if you have any questions, their contact information is at the bottom of this publication link. Thank you for reaching out and asking your question. I hope this helps and Happy Canning!

[@sawsenstories]

THANK YOU YOU ARE SO PRETTY😘😘😘

[@main2333]

Will this last more than 10 years?

[@StaceyCanCan]

No, with this lid/ring system they last 18-24 months. From my research, I believe it's the same shelf life for home canned fish in aluminum cans as well. Here's some information from Utah State University Extension: "As a general rule, unopened home canned foods have a shelf life of one year and should be used before two years. Commercially canned foods should retain their best quality until the expiration code date on the can. This date is usually 2-5 years from the manufacture date. High acid foods usually have a shorter shelf life than low acid foods. For emergency storage, commercially canned foods in metal or glass will remain safe to consume as long as the seal has not been broken. (That is not to say the quality will be retained for that long). Foods “canned” in metal-Mylar®-type pouches will also have a best-if-used by date on them. The longest shelf life tested of this type of packaging has been 8-10 years (personal communication U.S. Military MRE’s). Therefore, storage for longer than 10 years is not recommended." The link for this information is: extension.usu.edu/preserve-the-harvest/research/storing-canned-goods#:~:text=As%20a%20general%20rule%2C%20unopened,years%20from%20the%20manufacture%20date. Another great resource is University of Alaska Extension: nchfp.uga.edu/links/alaska.html#gsc.tab=0 They have a lot of research on home canning/preserving various fish and wildlife. I would recommend reaching out to them for more information or contact your local university extension office. Hope this is helpful and let me know if you have additional questions. Happy Canning!

[@main2333]

@@StaceyCanCan Wow Thank you! Yeah I’m looking for long time storage that will last 5-8 years. Perhaps dehydrating would work.

[@StaceyCanCan]

@@main2333 dehydration is a great option! Again check with University of Alaska regarding dehydration or even dry smoking. A lot of Inuit and Native American communities have dried fish for centuries and then rehydrate with water before eating. But I’ve never dehydrated meat to that storage consistency. Would love to hear and follow your journey when you find out what these organizations say!

[@StaceyCanCan]

@@main2333 also make sure to get firm answers on storage. It’s one thing to dehydrate, it’s another to store properly for that length of time.

[@main2333]

@@StaceyCanCan 🤙🏼