Sleddddder,

Twitch provided most of the essential stats, but here's a thought and an alternative. Unless you like your fish really salty flavored. 1/8 and 1/4 tsp. salt for 1/2 and pints respectively. Also, since canning takes a lot of time, I prefer to use 15 pounds pressure and 60 minutes for 1/2 pints and 90 minutes for pints. The 110 minute method is darn near two hours! Also the drop or two of liquid smoke for 1/2 pints and pints respectively is a nice touch.

I've never butchered and filleted albacore, but I was told by a friend who did this regularly for years, that you can the white meat and just toss the dark or red meat, as the dark meat has a strong unpleasant flavor.

Sg