Oggie
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Canning Fish
I am going to can some Yellowfin, Bluefin, and yellowtail.
Does anyone have experience doing this?
Do you have any receipes you would like to share?
Thanks
Bob
A man never stands as tall as when he kneels to help a child.
Knights of Pythagoras
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for a little while - Bad Blake
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Cypress
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Oggie, No experience, but also interested in canning fish. Have found lots of recipes on the internet. All I need is a canner, jars, and last, but not
least, some fish.
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Oggie
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| Quote: | Originally posted by Cypress
Oggie, No experience, but also interested in canning fish. Have found lots of recipes on the internet. All I need is a canner, jars, and last, but not
least, some fish. |
I just pulled out my first bach of canned yellowtail and yellowfin. I put Jalepenos,carrots,galic, and onions in half and rosemary and garlic in the
other half. we will taste tomorrow when they cool down.
A man never stands as tall as when he kneels to help a child.
Knights of Pythagoras
Funny how falling feels like flying
for a little while - Bad Blake
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BajaNuts
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AWESOME OGGIE! Way to go for it!
Since you mentioned other ingredients, did you can it in a broth or oil? And, just to make sure, did you pressure cooker it or just hot water bath?
(you mentioned the canner, so I'm hoping it is pressure cooker canned)
I'm curious as the few other canned fish products I've seen are fish-in-a-jar, no broth or oil or....whatever.
Waiting for the first taste testing results!
[Edited on 9-19-2009 by BajaNuts]
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Loretana
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| Quote: | Originally posted by BajaNuts
AWESOME OGGIE! Way to go for it!
Since you mentioned other ingredients, did you can it in a broth or oil? And, just to make sure, did you pressure cooker it or just hot water bath?
(you mentioned the canner, so I'm hoping it is pressure cooker canned)
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Canning (actually, done in glass jars) is an involved process and NEVER done as a hot water bath. You could end up dead from botulism.
A kosher jewish fishwife in San Carlos, Sonora taught us to add 1 tsp kosher salt and 1 tb white vinegar to each pint, and to carefully process for
90 minutes at 15 lbs pressure. We later experimented with garlic, chile peppers and other stuff, but nothing turned out as well as Millie Peisner's
method. Any of the vegetables or herbs we added turned to mush and dissolved during the canning process. Save them and add them fresh to your tuna (or
yellowtail) salads.
You want to make sure your jars are spotless and sterilized and the caps are taken from boiling water when the jars are sealed. You also need to make
sure you evacuate the air from the canner and have a constant plume of steam coming out of the escape before you put the weight on it. It's a lotta
messing around, but well worth it.
Yellowfin tuna lends itself nicely to canning, yellowtail (jurel) is always a bit fishy tasting, and albacore gives the best results. Your house will
really stink for a few days after! 
"If you want to find the secrets of the universe, think in terms of energy, frequency and vibration."
-Nikola Tesla
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JESSE
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I have always wanted to do this. But not in a glass jar, but in a real can. I havent been able to find cans and equipment to do it. If anybody knows
where, let us know.
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msteve1014
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Putting a slice of onion or a pepper in the jar adds flavor, but we always through it away when we open the jar. It also seems to get hotter the
longer it sits on the shelf. Have not seen cans, or the equipment ,for sale for many years. The jars you get to use over and over.
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dtbushpilot
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We prefer to can yellowfin to freezing it. We will freeze half a dozen steaks using the Food Saver vacuum sealer and can the rest. We use the same
technique as Loretana but use olive oil rather than vinegar. I'll try some with vinegar next time.
The tuna you catch and can yourself is nothing like the stuff you get in a can at the store especially if the tuna is cared for properly before
canning....dt
"Life is tough".....It's even tougher if you're stupid.....
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BajaRob
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We just canned 2 cases of tuna and 2 cases of salmon after smoking the fish. No additional salt required for canning but we did add 1/2 t olive oil to
each 1/2 pint of tuna. We did 11# for 90 minutes.
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Oggie
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Well we opened a jar of yellowfin with jalepenos, carrots, onions, and garlic for lunch. It turned out great.
We did use a canner at 10# for 110 minutes. We did not add any liquid to the jars. Next time we will use a little olive oil.
A man never stands as tall as when he kneels to help a child.
Knights of Pythagoras
Funny how falling feels like flying
for a little while - Bad Blake
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Cypress
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A drop of smoked flavor/ jar, plus a teaspoon of brown sugar. 
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Oggie
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| Quote: | Originally posted by Cypress
A drop of smoked flavor/ jar, plus a teaspoon of brown sugar.
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Sounds good ,I'll tryit!
A man never stands as tall as when he kneels to help a child.
Knights of Pythagoras
Funny how falling feels like flying
for a little while - Bad Blake
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