How to Pressure Can Frozen Tuna

Frozen tuna can be canned for ease of storage and a longer shelf life.

Canning has been an integral part of stocking a pantry for more than 100 years. Preserving foods, including fish, in jars often is the best option for long-term storage. It allows foods to be kept at room temperature and be transported easily. Although freezing tuna works well as a method of preservation, canning frozen tuna allows it to be moved without defrosting and prevents spoilage. Does this Spark an idea?

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Large freezer bag
Cutting board
Kitchen knife
Pint-sized canning jars, sterilized
Large pot
Ladle
Salt
Damp cloth
Pint-sized canning jar lids and rings, sterilized
Pressure canner

Instructions

- 1
  
  Place tuna fillets in the large bag and place the bag in the refrigerator. Allow the fish to defrost for 24 hours before canning.
- 2
  
  Remove the tuna fillets and place them on the cutting board. Slice them in to your desired size and shape, either strips to chunks.
- 3
  
  Fill the large pot with water. Place it on the stove and bring water to a boil.
- 4
  
  Insert the tuna pieces into the sterilized jars, leaving a 1/2-inch space between the top of the tuna and the top of the jar.
- 5
  
  Pour the hot water over the pieces so that it covers them yet still leaves the 1/2-inch head space.
- 6
  
  Sprinkle a pinch of salt on top of the fish in each jar.
- 7
  
  Wipe the rim of each jar using the damp cloth to remove any food or liquid residue.
- 8
  
  Place the lids on the jars. Place the rims over the jars and lids and screw them until they are fingertip tight.
- 9
  
  Pour 1 1/2 inch of water into the bottom of the pressure cooker or according to the manufacturer's directions. Insert the jars in to the cooker in a circle.
- 10
  
  Place the lid on the pressure cooker, attaching it securely and ensuring the vents are not obstructed.
- 11
  
  Turn the burner up to medium-high heat, until the gauge reads 11 pounds. Maintain this pressure throughout the processing.
- 12
  
  Keep the jars at this heat and pressure for 90 minutes. Turn off the burner when complete but do not remove lid.
- 13
  
  Remove the lid of the cooker when the gauge reaches zero.
- 14
  
  Take the jars out of the pressure cooker and place them on a flat surface, without touching. After three hours of cooling, check to see if the jars are sealed by pressing down on the middle of the lid. If they are properly sealed, they will remain depressed and not make a sound.

Tips & Warnings

Light tuna is better for canning than dark tuna because the latter may have an overly strong flavor.
Hot-pack canning also can be used for preserving tuna, although this method can remove flavor from the final product. Bake the fish in the oven, covered in tinfoil, for about one hour at 350 degrees Fahrenheit, until the internal temperature of the deepest part of the meat in the thickest section of fish reads 165 degrees Fahrenheit. Allow it to chill in the refrigerator overnight before deboning it, if needed, and cutting it in to the sizes desired for canning. Proceed with the steps for canning in the same manner as cold pack.
The fish also can be packed in oil instead of heated water. Heat it to just below simmering and proceed with the same steps as water.
Always be careful when pressure canning and never leave the area while processing jars, as the processor can explode.
Open the canning lid carefully and slowly as any remaining steam can burn.
Discard any unsealed cans immediately or refrigerate them and use within up to a week.