Michigan State University Extension
Preserving Food Safely - 01600854
10/13/97

### Canning Tuna

    GUIDE
    5:12

    TUNA

    Tuna
    may be canned either precooked or raw. Precooking

    removes
    most of the strong-flavored oils. The strong

    flavor
    of dark tuna flesh affects the delicate flavor of

    white
    flesh. Many people prefer not to can dark flesh.

    It
    may be used as pet food.

    Note:
     Glass-like crystals of magnesium ammonium

    phosphate
    sometimes form in canned tuna. There is no way

    for
    the home canner to prevent these crystals from

    forming,
    but they usually dissolve when heated and are

    safe
    to eat.

    PROCEDURE:
     Keep tuna on ice until ready to can. Remove

    viscera
    and wash fish well in cold water. Allow blood to

    drain
    from stomach cavity. Place fish belly down on a

    rack
    or metal tray in the bottom of a large baking pan.

    Cut
    tuna in half crosswise, if necessary. Precook fish

    by
    baking at 250 degrees F for 2-1/2 to 4 hours

    (depending
    on size) or at 350 degrees F for 1 hour. The

    fish
    may also be cooked in a steamer for 2 to 4 hours.

    If
    a thermometer is used, cook to a 165 degrees F to 175

    degrees
    F internal temperature. Refrigerate cooked fish

    overnight
    to firm the meat. Peel off the skin with a

    knife,
    removing blood vessels and any discolored flesh.

    Cut
    meat away from bones; cut out and discard all bones,

    fin
    bases, and dark flesh. Quarter. Cut quarters

    crosswise
    into lengths suitable for half-pint or pint

    jars.
    Fill into jars, pressing down gently to make a

    solid
    pack. Tuna may be packed in water or oil,

    whichever
    is preferred. Add water or oil to jars,

    leaving
    1-inch headspace. Add 1/2 teaspoon of salt per

    half-pint
    or 1 teaspoon of salt per pint, if desired.

    Adjust
    lids and process.

    Recommended
    process time for TUNA in a dial-gauge

    pressure
    canner.

                      Canner Gauge Pressure (PSI)

                          at Altitudes of

    Jar
        Process   0-       2,001-    4,001-    6,001-

    Size
       Time     2,000 ft  4,000 ft  6,000 ft  8,000 ft

    Half-

    pints
      100 min   11 lb    12 lb     13 lb     14 lb

    or
    Pints

    Recommended
    process time for TUNA in a weighted-gauge

    pressure
    canner.

                       Canner Gauge Pressure (PSI)

                             at Altitudes of

    Jar
          Process      0-         Above

    Size
         Time         1,000 ft   1,000 ft

    Half-

    pints
        100 min      10 lb      15 lb

    or
    Pints

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