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1
Tuna,Raw Pack-Filet raw tuna.
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2
Remove skin; lightly scrape surface to remove blood vessels and any discolored flesh.
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3
Cut fish into quarters; remove all bones; discard dark flesh.
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4
Cut quarters crosswise into jar-length pieces.
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5
Only process in half-pints or pints.
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6
Pack fish into hot jars, leaving 1-inch headspace.
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7
Add 1/2 tsp salt to each half-pint, 1 tsp salt to each pint.
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8
Adjust two-piece caps.
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9
Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
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10
Tuna-Hot Pack-Place cleaned tuna on a rack in a large baking pan.
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11
Bake at 350*F for 1 hour or until done.
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12
The internal temperature of the tuna must be 165* to 175*F.
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13
Refrigerate overnight.
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14
Remove skin and lightly scrape surface to remove blood vessels and any discolored flesh.
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15
Cut fish into quarters, removing all bones.
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16
Discard all dark flesh.
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17
Cut quarters crosswise into jar-length pieces.
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18
Only process in half-pints or pints.
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19
Pack fish into hot jars, leaving 1-inch headspace.
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20
Add 1/2 tsp salt and 1 tbls vegetable oil or water to each half-pint jar.
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21
Add 1 tsp salt and 2 tbls veg oil or water to each pint jar.
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22
Remove air bubbles.
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23
Adjust two-piece caps.
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24
Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
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25
Salmon (or Shad): Dissolve 1 cup salt in 1 gallon water to make brine.
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26
cut fish into jar-length pieces.
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27
Let soak in brine 1 hour.
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28
Drain for 10 minutes.
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29
Only process in half-pints or pints.
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30
Pack fish into hot jars, skin side next to glass, leaving 1-inch headspace.
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31
Adjust two-piece caps.
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32
Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
