Canning tuna

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Canning tuna at home has become popular with the abundance of Albacore tuna available in the Pacific Northwest. In commercial canneries, tuna is precooked before canning and then hot packed, but canning tuna with a raw pack has become more popular with home canners.

Raw pack allows you to take advantage of the unique flavor obtained by canning tuna in its own juices. It is also much easier and less time consuming to prepare the fish for canning.

Many people prefer to have a professional fillet the fish at the dock for optimum yield.

How much to purchase

Tuna can be purchased whole or filleted at the docks or at seafood counters. If you plan to fillet the fish yourself, beware that the anatomy of tuna is different from most Northwest fish and requires a different filleting technique.

A whole fish will yield approximately 50-60% cannable fish after filleting. The larger the whole fish is, the higher the yield will be. For example, a 12 lb. tuna will yield approximately 5-6 pounds of fillets depending on the skill of the filleter.

For whole fish you will want to purchase approximately 1 pound of fish per ½ pint jar.

For filleted fish you should purchase closer to ½ pound of raw tuna loins per ½ pint jar.

Thawing

If your tuna is frozen, thaw fish until it is no longer rigid but not completely thawed. Raw flesh is easier to handle when it still contains some ice crystals.

Thaw the tuna in its packaging in cold water or in a cool place (less than 55 degrees F or 13 degrees C.) in a covered container.

Filleting whole fish

When filleting any fish, sharp knives are essential for success. The tuna anatomy is different from that of most Northwest fish. Rather than the spinal column running from the top of the fish from the head to the tail, the spinal column runs down the center of the tuna fish and is surrounded by four loins that are separated by intermuscular bones and a bloodline.

1. Begin by cutting down the length of the back along one side of the dorsal fin. Cut completely to the spinal column in the center of the fish, using the dorsal fin and its bones as a guide.
2. Cut around the gill and pectoral fin (the long fin on the side).
3. Slide fingers under the skin and peel skin toward the belly, exposing both loins.
4. Use your knife to cut down each side of the bloodline that separated the top from the bottom loin.
5. Use fingers to separate the upper loin from bones.
6. Remove the upper loin completely.
7. Then use fingers to remove the lower loin, being sure to avoid the entrail sack, which should remain attached in the carcass.
8. Use fingers or knife to separate the band of dark flesh (bloodline) from each loin. The dark flesh is stronger flavored and can affect the delicate tuna flavor.
9. Some people prefer to scrape all the blood vessels and dark areas from each loin to ensure a top-quality white flesh when canned. The dark flesh can impart strong flavor. It can be canned separately and used for cat food.
10. Repeat the process on the other side of the fish.
11. You will also see a part of the belly that is fat. This can be removed and cut into small pieces and added to each jar.

Canning tuna raw pack

Prepare jars, lids and rings

• Wash jars in hot soapy water and rinse well. Keep hot until ready to use. Prepare lids according to manufacturer’s instructions.
• Fish should only be canned in ¼ pint, ½ pint or pint jars at home. No safe processing times have been developed for home canning tuna in larger quart jars. Flexible retort pouches are commonly used in commercial canneries, but home canning equipment does not allow for proper heat circulation around retort pouches. Processing tuna in retort pouches at home could lead to an unsafe product.

Prepare the pressure canner

• Put 4-5” of hot water in the canner.
• Tip: Adding 2 Tablespoons of white vinegar to the water in the canner will reduce the odor created during processing.

Pack the jars

• Cut fish loins crosswise with a sharp knife into lengths suitable for jars leaving 1 inch head space between top of fish and jar.
• Pack pieces into jars, pressing down gently to make a solid pack. A small piece of belly fat can be added to each jar to enhance the flavor and texture of the meat. Salt or other spices are optional. ¼ teaspoon salt per ½ pint ½ teaspoon per pint provides good flavor.
• Leave 1” headspace. No added liquid or oil is necessary.
• Wipe the jar rims clean with a paper towel moistened with vinegar to remove any oil from the tuna before putting on the lid and rings. Tighten rings snuggly but do not overtighten to avoid buckling of the lids during processing.

Processing

• Follow the manufacturer’s instructions for your pressure canner when processing.
• This should include exhausting steam from the canner for 10 minutes before closing the petcock or putting on weight and allowing pressure to build. Start counting processing time when the gauge reaches the proper pressure or the weighted gauge starts giggling in accordance with pressure canner instructions. Adjust heat to maintain pressure.
• Jars can be stacked in the canner with a rack placed between layers.

Table 1.
Recommended process time for tuna in a dial-gauge pressure canner.

Jar Size - Pints and 1/2-1/4 pints

Process Time - 100 min

Canner Pressure (PSI) at Elevations of:

• 0 - 2,000 ft - 11 lbs.
• 2,001 - 4,000 ft – 12 lbs.
• 4,001 - 6,000 ft – 13 lbs.
• 6,001 - 8,000 ft – 14 lbs

Table 2.
Recommended process time for tuna in a weighted-gauge pressure canner.

Jar Size - Pints and 1/2-1/4 pints

Process Time - 100 min

Canner Pressure (PSI) at Elevations of

• 0 - 1,000 ft – 10 lbs.
• Above 1,000 ft – 15 lbs

• After processing, remove the canner from the heat and let the pressure return to zero. Remove the weight or slowly open the petcock. Wait 10 minutes before opening the lid and removing the jars.
• Allow jars to sit undisturbed for 12 hours before testing the seals. Jars that fail to seal may be refrigerated, frozen, or safely reprocessed within 24 hours of the initial processing. Use new lids and process for the entire length of time if reprocessing.
• Remove rings from jars for storage. Wash jars with warm water and soap to remove fish oils, label with contents and date. Store in a cool, dark, dry place. Use within one year for best quality.

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2015.