Canning salt -- check.
Presto 23-Qt. Pressure Canner -- check.
Outdoor Camp Stove -- check.
Extra lids -- check.
Two thawed fresh-frozen albacore tuna -- check.
Full tank of propane -- check.
From Sunday through Wednesday we thawed two 14-pound fresh-frozen albacore in the refrigerator (just like a frozen turkey). On Thursday, The Man skillfully cleaned and filleted both fish. He did the dirty work outside keeping the muck and smell out of my kitchen. Later, I cut out the small pieces of dark meat, veins, and viscera which makes the tuna taste fishy. I was able to fill two 9x13 pans of chunks of white meat. The next day, I filled 28 half-pint jars. To each jar I added a pinch of canning salt.
|Raw pack tuna|
We processed for 100 minutes at 11 pounds of pressure on the dial gauge. There was heated debate about how to keep it at 11 pounds because even at the lowest setting on the camp stove the dial gauge climbed to 14-15 pounds of pressure. In exasperation, The Man called Presto and was transferred to Presto's Test Kitchen; he left a voice message for "Nancy". Amazingly, she returned his call. But by then we were done processing. Nancy recommended 15 pounds of pressure for our elevation.
|Duke checking out the outdoor kitchen.|
After further discussion (calmly this time) we decided to reprocess at 15 pounds of pressure. We replaced the lids with new ones and this time I added 1/4 tsp of TJ California Estate EVOO ("Lively Olive Flavor Mild Peppery Finish").
|Ready to go back in the pressure canner.|
It was a lot of work but the canned albacore turned out perfectly. Firm, flaky, and not fishy tasting at all. Home-canned yummy goodness.
I'm sure the