Canning Oregon Albacore

Introduction

Hi, my name is Emily Reilly. I'm a Master Food Preserver Trainer for Oregon State University Extension Service. Today, we're canning in the kitchen of Tillamook County Extension Office.

And my name is Amanda Gladics. I'm an Extension faculty member with Oregon Sea Grant and Oregon State University Extension Service as well. And together, we're going to demonstrate how to home can Oregon albacore tuna loins.

Equipment and Resources

So pressure canning is the only safe method for preserving tuna and other seafoods at home. And here are two types of pressure canners that you might use: a dial gauge and a weighted gauge.

You can find step-by-step instructions in the Pacific Northwest publication "Canning Seafood" and in the OSU fact sheet "Canning Tuna".

You may can tuna that is fresh or previously frozen. For instructions on freezing seafood for later canning, see the publication Home Freezing of Seafood.

Sourcing Oregon Albacore

Today we're using tuna loins that we purchased from a specialty seafood market in Garibaldi. This tuna was brought in fresh and loined out in advance so it's ready for us to use.

We're really lucky here in Oregon. We have over 300 family-run vessels that are bringing this really amazing fish into our docks, 13 ports up and down the Oregon coast. And we can get albacore tuna all summer long from like June or July, sometimes all the way through October. You can source Oregon albacore directly from fishing vessels at the docks, at seafood counters, in grocery stores, or at specialty seafood markets statewide.

The Oregon albacore website lists boats and contact information, updated every year before the albacore season. It's always smart to call ahead to confirm availability. You can also explore Discover West Coast Seafood to learn about other regional seafood and where to find it. Let's get started!

Preparing Your Equipment

Always begin with a canner in good condition. Be sure to replace worn gaskets or overpressure plugs. If you're using a dial gauge, have it tested annually. You can contact your local OSU Extension office to schedule an appointment.

Begin by filling the bottom of the canner with 4-5 inches of water. Then add 4 tablespoons of white vinegar and set aside.

Next, check jars for cracks or chips and examine the screw bands for rust or dents. Wash the jars, lids, and rings in soapy hot water and rinse well. Label the lids with the date, the contents, and the processing time.

Preparing and Packing the Tuna

Always wash your hands for at least 20 seconds and sanitize work surfaces before getting started. Cut tuna loins crosswise into pieces that fit your jars. Today we're using wide mouth half pint jars. Each hold about half a pound of tuna.

Pack tuna into jars pressing gently and leave one inch of head space between the top of the tuna and the lid. Do not add liquid or oil. Salt or dried spices are optional.

Wipe rims clean with a paper towel dipped in vinegar. Place lids and rings on your jars and then screw on fingertip tight.

Processing

Arrange jars in the canner so steam can freely circulate around each one. If you're stacking the jars, separate the layers with a rack.

Secure the lid on the canner tightly so steam can't escape. Turn on the heat and wait until steam flows freely from the vent pipe for 10 minutes.

Place the pressure regulator on the vent pipe. Continue heating until the pressure dial gauge reaches the correct pressure, in this case 11 pounds, because we are at sea level. Pressure should be adjusted for altitudes above 2,000 feet.

When the recommended pressure is reached, begin timing. In this case, we are processing for 100 minutes. If both half pints and pints are in the same canner, always use a longer processing time.

Adjust the heat to maintain steady pressure. When processing is complete, remove the canner from the heat and let it cool naturally. That takes about 30 minutes. Do not force cool it.

Removing and Storing Jars

After the canner is fully depressurized, remove the weight from the vent port. Wait another 10 minutes, then carefully open the lid facing away from you.

Use a jar lifter to remove the jars straight up and out of the canner. Carefully place them one inch apart on a towel or rack and allow them to cool for 12 to 24 hours.

When jars are completely cool, check for a proper seal. The lid should be concave slightly in the center and not move when pressed down, and give clear ringing sound when tapped.

If a jar fails to seal, refrigerate, freeze, or reprocess within 24 hours. After 24 hours, remove ring, wipe your jars, and store them in a cool, dry, dark place.

Conclusion

You'll find written instructions and the resources we have mentioned earlier, and you can also download OSU's free canning app to track your canning projects step by step.

Thank you for joining us for this pressure canning demonstration. We hope that it inspires you to try canning Oregon albacore at home.