How to Pressure Can Albacore Tuna | Fresh P

[@ricksundberg5659]

I've been doing this for a long time, my buddy is a commercial fish buyer in Bodega Bay, CA so we can usually get the Albacore for $1.50-$2.00 a pound and a few of us get together and can 300-400 pounds at a time with 6-8 pressure cookers right on the dock. 100 minutes at 11-14 psi and you have got the best, most delicious and healthy canned albacore tuna you'll ever have. Protein packed goodness. I do not use oil or salt, but that is to each individuals palate. I once canned with an older Italian guy who used the olive oil and a pinch of salt like you guys did. Great to see she is passing along a tradition of canning that dates back many generations. Those are some beautiful loins you were cutting and packing. We also only use the wide mouth half pints. Now it is your duty to pass it along to the next generation!

[@Thefreshp]

+Rick Sundberg ❤️

[@missmamtube]

Shalom! Thank you, ladies, for sharing your fresh catch and how to pressure can tuna. Looks deliiish!

[@bw3childofgod]

Shalom

[@turnersparadise8368]

Glad to see you getting past your fear. They are 100% safe these days with safety valves. Just pay attention to what you are doing and follow the directions. Not like the old days where you had to monitor pressure and manually release the valve to keep the pressure where you want it. Your brother has a good video on refinishing one. In fact, the one I have is very much like the one he rebuilt.

[@Thefreshp]

He rebuilt our Nanas. I have fond memories of her canning green beans. I'm also looking at the American Made brand. They're beautiful.

[@wp4246]

Liveing on the west coast my wife and I have been canning Albacore for years. Try adding a a few Jalapeno slices 5-7 per jar for i nice little background flavor.

[@jacquerefregier9043]

Love the "can" do attitude! Happily it seems there will be more canning adventures we can tag along on! Thank you sweetest pea!

[@Thefreshp]

I've already put a bid in on a used one. I might wait for the sales this winter, but maybe not. Canned beans, chickpeas, broth, I can see my freezer emptying as I type.

[@jacquerefregier9043]

+FRESH PRINCESS so exciting! When my Robin retires maybe I can convince her to do some canning too! I am pretty good with a knife so chopping is my job. If necessary that is! I know she will be living in our garden!

[@Thefreshp]

+Jacque Refregier sounds wonderful. ❤️

[@marnieanderson4257]

Hey! My neck of the woods! Very cool! It's been a few years since I've canned tuna!! Refreshing my remembery 😊

[@TheDawn0310]

This bring back memories of one of my fathers sisters canning tuna. I was just a child and had never heard of or seen anyone can tuna before. It was a tuna my uncle caught himself. Needless to say, as a child who was only use to tuna from a can, I was scared to try it, lol.

[@Thefreshp]

Kids are so funny like that...just be thankful you grew out of it. Some never do.

[@lorischilling1875]

I love to can, but have never canned tuna. I have 20 lbs (I decided to start small!) in about an hour, so crash coarsing on tuna canning videos right now, haha! Thank you for the video, it was very helpful for me!

[@Thefreshp]

Oh good

[@mitchh9111]

I can relate to being scared of pressure canners 🙄 I have one unused as yet I need to get it out & get canning! The tuna looks absolutely fabulous.

[@MaineHomesteadProject]

I love it! So happy you are over your fear. I see many beautiful canning videos in the future. Beans, dry and green, veg. stocks, and oh so much more.... The sky is the limit now. :)

[@aaronlivingston8767]

Just awesome, I am excited for you canning is wonderful with a little practice and confidence. Nancy seems like a great teacher. I produce about 200-300 jars a year, but now I am jealous I wish we could get fresh tuna in Utah, don't find it much in the great Salt Lake. Enjoy!

[@Thefreshp]

+Aaron Livingston Nancy was a fabulous teacher!! I'm hooked. I put in a bid in a pressure canner but might wait until they go on sale this fall. I'm looking forward to canning beans and chickpeas.

[@aaronlivingston8767]

Oh you will love it we do lots of beans and chick peas are so awesome. It is so beautifully empowering to do it your self and have control of your food. I am very excited for you!

[@kristins4007]

Ooh! I need to do this. Looks tasty, plus it'll give me an excuse to go to the coast.

[@Thefreshp]

Yes!

[@HARMARSCH2]

Fresh Princess that Canned Tuna looks wonderful. I love Tuna. For me it's a great source of protein especially with my health. I'm going to have to see if anyone I know does this. Hope you are doing well.

[@Thefreshp]

Thanks Love, I'm getting better all the time :)

[@lporter2758]

This looks fun. I use to pressure can everything in my younger days. Sadly I sold my canner at a garage sale. I bet once you've had fresh canned tuna you'd never want the boughten stuff again.

[@Thefreshp]

I'm finicky about my tuna, I only like solid albacore. Given that, you pay for it dearly. Glenn loves it and being a cook I never have anything to 'eat' in the house, just ingredients, so tuna is often his savior. But you don't know where it comes from. This way, we can buy small fish that are under 30-35 lbs so mercury isn't as concentrated. I'm a convert. I've put in a bid on a pressure canner...I might wait until after the season and see if they go on sale. That American Made brand that fits 25 pints is really beautiful. I'm a convert.

[@matthewbrown2551]

Crazy i found this video i live in Coos Bay!

[@todddembsky8321]

What a nice video. It is wonderful to see you get over an irrational fear, congratulations. Ever since JAWS, I cannot swim in the ocean. So I know what it feels like to have an irrational fear. no sharks in Minnesota :-)

[@tabranch3165]

Little Wranglerstar ,add to channel list !

[@jessiwoodrum6741]

Yay for Oregonians

[@sheilamorse2624]

What a great experience, Corrine.

[@Thefreshp]

Ah it was. I've put a bid in on a pressure canner on ebay already. I'm hooked.

[@sheilamorse2624]

I recently bought an insta-pot that is fabulous! It's not designed for canning, but it has made cooking beans a breeze. I use to can a lot but now mostly make salsas and jams.

[@sheilamorse2624]

Good luck on the bidding.😉

[@mikescooling]

Yum, I pressure can everything in quarts, it saves on lids, and I can eat a quart over a week. It must have taken days to pressure can that many jars? What a great score, and super healthy. I hunt CL for used All-American pressure caners; I've got a few for $60. Thumbs up

[@Thefreshp]

I put a bid in on one on eBay, but I'm going to hunt CL too. Thanks for the tip.

[@turnersparadise8368]

I bought an old early 20th century Wards pressure canner cheap and retrofitted it with an All American style jiggler weight and a fresh safety valve. I decided to keep the vintage pressure gauge which is off by 5 pounds because you really don't need a pressure gauge with that style weight. I can't remember for certain but believe I spent around $50 for it off ebay and the new weight,safety valve and a ton of elbow grease. I love the thing, though my wife is scared of it too. :-)

[@trollforge]

+FRESH PRINCESS Keep an eye out in 2nd hand shops too, a friend scored an All American for $25! The same guy that gave me the frying pan in my Refurbishing Cast Iron vid, gave me a 20 quart Presto canner, all it needed was a new $7 seal (I already had 2 21 quart Mirros) so I gave the Presto to a friend who decided to overcome her fear of pressure caning after trying my canned salmon.

[@mikescooling]

I'm jealous of the cheap salmon, we don't have that in IL. But we have lots of deer. Canned deer is great too. People ask how long it lasts in mason jars, I tell them about 90 days, if I have family over, it gets eaten fast.

[@trollforge]

Scuba Mike I gotta start finding the time to go hunting again!!!

[@dollyperry540]

My relatives do this same process with Salmon in Alaska! AND....I'm scared of pressure canning too. :)

[@FrolicsAndFinds]

I wanna do this --- road trip to Oregon, stay for a week and can fresh tuna!!!

[@pensadorrealista2825]

Is one week enough?

[@johnbrazelton6130]

Omg! This is awesome.

[@mariemasami1446]

I see the jars at one point upside down. Can you explain when and why ? I’d love to try canning up my own fish

[@Thefreshp]

It's an old school way of keeping the hot liquid on the lids to ensure a good seal. The new jar adhesives recommend against it, but some traditions persist. Yes, do it.

[@user-ew1mm9dj1c]

how long can u store this after canned

[@donnamcknight056]

How much water in the cooker?

[@jvandall21]

So glad you took the plunge!! Pressure canning is so much fun when done correctly;-) If I were to order some tuna can you recommend a good place along the dock you like?

[@Thefreshp]

I can ask Nancy for the fisherman's name if you'd like.

[@jvandall21]

+FRESH PRINCESS that would be wonderful! Thank you so much!! I just sold my presto canner not long ago. Now I wish I wouldn't have so I could have given it to you!

[@Thefreshp]

You're so sweet. Are you near Coos Bay?

[@jvandall21]

+FRESH PRINCESS hahaha no I'm clear in Utah. I have found a few places that will ship it overnight. I just didn't know if there was one better or not.

[@Thefreshp]

+jvandall21 I generally just walk down the dock and ask whoever just rolled into port. You might need a slightly bigger operation that freezes on the boat for overnight delivery. I'll ask Nancy and let you know.

[@c.c.vineyard]

Canning in an instapot

[@Mpanagiotopoulos]

I've made some tuna cans today using this method.it's all good but the flavor is a bit fishy(I let the tuna in water + salt overnight to drain the blood).Any idea how i can remove the fishy smell?(except adding some lemon or vinegar already done that.Thanks,and very informative video!

[@Thefreshp]

Fresh canned tuna is stronger than aged tuna. I leave mine a year before I open it. Currently I'm eating last years. I prefer the mellowness. Fresh fish is essential. If you've canned fresh fish and have removed ALL of the dark parts, age it for best flavor. Canning any dark meat ruins the fish for me. I cut it off and can it separately for my kitty.

[@Mpanagiotopoulos]

@@Thefreshp It was in the freezer for 3 months(Yellowfin tuna).I also cut the dark parts.Tomorrow I ll try boil it first in water for 10-15 minutes to remove the fishy smell before canning. I also saw some comments saying putting the tuna in milk for some minutes before canning drains the fishy smell. Other than that I saw someone saying that he puts the tuna in the over at 120Celsius for 3-4 hours before canning. I ll keep these ones for next year,to see if it will age well and I ll try these different methods till i find the best one! Thanks for helping!

[@jwdundon]

Summer 2024: albacore Tuna is 4:00 WHOLE FISH. Figure your paying 6.00 a pound for the fillets.

[@sallywasagoodolgal]

I have never added oil, because I was told the store tuna that adds oil is because the tuna is cooked off the bone, and cooking removes the natural oil from the fish. At home, you raw-pack and the natural oil is preserved.

[@Thefreshp]

Nearly all European canned fish is preserved in oil. It's a preference thing.

[@sallywasagoodolgal]

@@Thefreshp Store tuna (especially, years ago) had added oil. Now it's more common to be 'water pack'. If you can your own tuna, raw pack, it will have it's own natural oil. Nothing needs to be added to the jars, but a little salt.

[@gail7138]

hey I have been exploring creating an outdoor set up for processing myself, which appears she has this herself. What kind of burner set up is working for her?

[@Thefreshp]

+Gail Campbell I put all the items I use and recommend in my Amazon store www.shopfreshp.com they're under canning tab in the left hand side.

[@gail7138]

thanks!

[@marnieanderson4257]

I use a propane burner with a small tank attached. Super easy & effective as long as there's no wind. Then it can get a bit tricky but still doable. 😊

[@poutmaster]

Can I use a regular pressure cooker? Thank you for sharing

[@Thefreshp]

No, you need a pressure canner.

[@jwdundon]

They make an AWESOME digital PLUG IN 120 volt Canner, it's about $200.00 WORTH EVERY PENNY. I have 2 "old" canners work well, but, the wife absolutely LOVES the digital one.

[@idreestajori5492]

أين أجد غطاء للبرطمان ليس به بلاستك ؟ ،، اغلب الاغطية بها بلاستك وهذا مضر للصحة مع الحرارة ،، هناك مشكلة كبيرة

[@deerfarm5982]

enjoyed the video!!! You are awesome;)

[@Thefreshp]

Thank you Love.

[@mrbluenun]

Hi FP, Where is the black label of content additives ;=) :=D ? It looks almost good enough to eat! I absolutely love any fresh fish and I guess freshly ‘canned’ is as good as you are going to get, especially as you are checking every piece AND getting as much in there as you can of the size and cuts you like! The cheapest Albacore here is about $2.64 and you do not know what you are getting albacore or not and how much ‘meat’ there is, and anything truly actually tinned is almost always cooked far too much. Bear in mind this is the cheapest, it can go up to $12 and more for fish in jars.

[@Thefreshp]

Ha! Nancy did specify tuna under 35lbs due to mercury in larger fish.

[@yamileth1978]

@@Thefreshp Hi God Bless you. I dont have a pressure cooker. Can I do the same process in a regular path and for how long?

[@Thefreshp]

I don't know the answer to this. Sorry. Let me know what you find out.

[@BamaBoat]

What about fresh water fish?? Same process i guess. Great video. Cb75

[@Thefreshp]

+ibboat yes, a friend pressure canned shad that he'd smoked. The bones dissolved and it was epic.

[@BamaBoat]

+FRESH PRINCESS thanks for the reply. I have been thinking about smoking catfish then canning. I catch alot of white bass also that would probably work. You got me thinking now. Keep up the great work. Cb75

[@Thefreshp]

+ibboat it was absolutely delicious. The bones melted in the shad. Extra deliciousness.

[@missymeakin6945]

Do NOT leave the bands on the jars

[@Thefreshp]

Aren't you bossy pants!

[@jwdundon]

​@@ThefreshpI have canned deer meat, my dad canned about the year 2002. In his old house, he OVER SEASONED it. He left the rings on, the rings and lids are slowly rusting away. The RING gives more sacrificial "metal". Some say pull the rings, I don't see it being voodoo one way or the other.

[@ZERO_42069]

$4 a pound? ill be there yesterday lol i love tuna

[@masooranishad3775]

pressure nead poot Watar

[@mountainmanwoodworks]

So chunky, you will want to use a fork... Could one add a piece of lemon or some zest to the jars before canning?

[@Thefreshp]

+mountainmanwoodworks chunky is what you do with the scraps, not whole steaks. You break it up as you like when preparing. Yes, you could add lemon or any flavoring your heart desires.

[@mountainmanwoodworks]

I said chunky to mean that when you remove the tuna from the jars, that could break it up into nice big chunks. On canning the whole tuna steak, did you get one or two steaks in the small jars? PS: The tuna looks delicious.

[@Thefreshp]

+mountainmanwoodworks Ahhh yes, very chunky. Great for salads. The wide mouth jars we fit one and a small piece, the jam jars two. I read that it's best not to stack them as I did because it 'bruises' the fish, but the jars I've eaten are really good. Next year I'll likely can in the wide mouth half-pints. It was so fun. I'm a convert.

[@icarus901]

bruises the tuna? how so?

[@Thefreshp]

+icarus901 Nancy said it makes it "mushy."

[@an4491]

somehow after a lot of your videos i end up with a watering mouth... yearning for some tuna in this case

[@Thefreshp]

+an4491 I've been called pavlov before.

[@an4491]

that name rings a bell... love your videos btw!!!!

[@Thefreshp]

+an4491 ha! It's drool worthy.

[@Thefreshp]

+an4491 ❤️ thank you ❤️

[@tunacity]

Do you know that longlining is one of the most destructive methods of fishing? It is safe for dolphins but kills everything else. And is extremely damaging when gear is lost. You are talking about hundreds of miles of hooks indiscriminately killing all manner of sea life.

[@Thefreshp]

Yes I do. That's why I buy from a small fisherman and can my own

[@locolocal3878]

I learned nothing .

[@lionclaw4922]

Blah blah blah blah.

[@DrakesKAKES]

I wouldn't feel good about long lining caught fish. The amount of by-catch is awful, and when the fish is hanging on the line, fighting for it's life... litterally dieing from exhaustion; it's pumping all those stress and fear hormones into it's meat as well as lactic acid. You're putting all those toxins into your body. Long lining is awful.

[@reddog8558]

You're fucking sideways nuts! Must be a Democrat! Go eat a bag of dildos then!