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Canning Albacore

post #1 of 15
Thread Starter 
Canning this years Albacore tuna. Gonna end up with 4 dozen half pints. So four loads. Running two canners on the Camp Chef Expedition 3x. 15 pounds at 90 minutes per our AG Extension.







post #2 of 15
Thread Starter 
post #3 of 15
head-wall.gif ..... Wish I was canning albacore.....
post #4 of 15
Thread Starter 
Yeah we were down to two jars! Glad I got some this year!
post #5 of 15
Thread Starter 
Batch one done!



Note do not try this method of releasing steam if you are indoors.

Did a bit of a miss calculation now looking like we will have closer to 12 dozen not 8 dozen half pints!
post #6 of 15
Thread Starter 
post #7 of 15
Looks good Case!
post #8 of 15

Looking good, ds.  Nice looking canners you have there.   I am canning turkey stock as we speak, four quart's.

 

Tom

post #9 of 15
Hey Dirtsailor2003,

Just wondering, is that one fillet, and what is your favourite way to eat the tuna after being bottled?

We call it "bottled" out our way if it is in a jar. We call it " canned" if sealed in a can. Some consider it interchangeable. Anyways, looks good as I enjoy tuna.

One final question, did you catch this yourself?

In solidarity,

Skandic
post #10 of 15
Thread Starter 
Quote:
Originally Posted by Brooksy View Post

Looks good Case!

Thanks Brooksy!
post #11 of 15
Thread Starter 
Quote:
Originally Posted by Mr T 59874 View Post

Looking good, ds.  Nice looking canners you have there.   I am canning turkey stock as we speak, four quart's.

Tom

Wish I was done at four quarts!!!! Starting out canning tuna is okay, but after the second round it's as much fun as watching paint dry in a rain storm!

What's the process for canning stock?
post #12 of 15
Thread Starter 
Quote:
Originally Posted by Skandic View Post

Hey Dirtsailor2003,

Just wondering, is that one fillet, and what is your favourite way to eat the tuna after being bottled?

We call it "bottled" out our way if it is in a jar. We call it " canned" if sealed in a can. Some consider it interchangeable. Anyways, looks good as I enjoy tuna.

One final question, did you catch this yourself?

In solidarity,

Skandic

Honestly my favorite way is straight out of the jar and then to slurp down the juices! Or a pile of saltine crackers, some smoked cheese and some smoked oysters.

Out here it's Canned non of that old school bottling. We reserve that term for all the MicroBrew!

Yes I did catch this tuna. My family had a fishing business on the Oregon coast and we try and do a family trip for tuna every fall.
post #13 of 15
We had seared albacore last night for dinner. I've never canned them. Do you to refrigerate after canning?

Still no luck on tuna bellies! :(
post #14 of 15
Quote:
Originally Posted by dirtsailor2003 View Post

What's the process for canning stock?

 

Let stock cool overnight then skim the fat the next day.  Use the normal sanitation and sterilization process.  Bring stock to a boil while heating jars in canner with 2 quarts of water.  Place hot stock in hot jars leaving 1 inch headspace, wipe rim of jar with vinegar, seal and place jars in canner.  I have a weighted canner so at my elevation it is set at 15 pounds for 25 minutes for quart jars, 20 minutes for pint jars.  Natural cool down then jars are set on a rack undisturbed for 24 hours.

 

Tom

post #15 of 15

You are a source of inspiration, Case. Great looking product.

 

Disco

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