Fished with Mark Coleman on the Reel Ultra...after doing that the last few years I will never go on an overnighter again

Fish on...

Todd

I have 12 tuna to do from this trip...did a few loads today, all good so far. About to eat about five pounds of it raw today and tomorrow...any of it that I can eat without fiddling with the canner is good

The drop of liquid smoke isn't bad, neither is using Tiger Sauce, any chili sauce, or a big slice of onion...but I so greatly prefer the jalapenos (though in this case I'm using Cerranos from Vedder's garden ) that I do them all that way now.

As soon as I finish with the tuna, hopefully tomorrow night, I will get started on canning salmon...my quickie math tells me I'll have 120 pints of tuna and 60 pints of salmon.

Fish on...

Todd

I get 28 I/2 pint wide mouth jars in my Presto pressure caner. I stack them right on top of one another and never had a problem. Do enough to let it sit for a year, then try them side by side with freshly canned. After a year it gets better.

I am sad now because i only have two jars left from 2013. Waaaaaaa

I ate my last 2013 can of tuna last Saturday :-)

Fish on...

Todd

Good tips. Does anyone smoke any of their tuna? I would be interested in a good brine recipe or will a salmon brine work? I go to Hawaii often and have eaten some excellent smoked Ahi.

I don't usually smoke too much tuna because I love it on the bbq but every year we do tuna bellies in a basic teriyaki marinade and it's candy!

I smoked two big batches this weekend. Same "brine" as always, salt and sugar. Canned it when smoked only about three hours. It's delish!

Go get the 10oz Oyster Jars at Brady's Oysters in Westport; case of 48 is $22.50 NO lids. They are regular mouth jars with straight sides and are PERFECT size for canning tuna. 26 jars fit in a 23qt Presto Canner.
8 nice Albies turned out 48-10oz, 24-WM pints Saturday and 8 nice vacuum sealed top loins. I used Serrano's, Jalapeno's, Lemon Pepper and Sriracha in different jars making sure to dry (after tightening) and sharpie the lids so you know what you have inside.
My Ball Blue Book says 1/2 teaspoon salt in 1/2 pints and 1 teaspoon in pints. I put the salt in the bottom of the jars and it turns out fine every time with no complaints from anyone.
I had 1 of the 10oz jars (with serrano) not seal which was all good...made tasty sandwiches for my daughter and I.
On how jarred tuna tastes over time; I had 2 jars from 2012 that I finished off a few weeks ago that tasted fine, probably 2dozen jars from 2013 left and they are fine. Fresh canned -vs- older...to me there is no difference in flavor/quality. I guess if you keep it cool and dark, it should last a long time.

The ball book calls for way to much salt if ya ask me................I just finished a 1/2 pint from 2010 and it was the bomb......like said above it gets better with age......Good luck,

SZ