Originally Posted By: Salmo g.


I keep wanting to get some fresh albacore at Westport. I'm told that home canned albacore is to store bought stuff what home canned sockeye is to the store bought variety, and I intend to verify that one day.

Sg


Years ago you inspired me to can salmon. Bought the pressure cooker and used your method of 15 pounds for 60 minutes- 1/4 tsp salt - per half pint.

Since then, with all the tuna talk, I have graduated to tuna. I use the same method of canning, but alot of people think I'm crazy for only doing 60 minutes.

Double stacked the jars in the cooker last year and was a little concerned about the top layer. Haven't been sick yet.

Scored 2 large frozen at sea tuna last year off a boat in Neah Bay for $50.
6 loins made 32 half pints. $1.17 per jar

Finding fresh tuna has become an annual summer time mission.

Next year, I can all of it.



Edited by GreenRiver (01/09/08 04:25 PM)
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