---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Tuna
  Categories: Fish, Canning
       Yield: 1 text
  
  
   Tuna may be canned either precooked or raw. Preooking removes most of
   the strong-flavored oils. The strong flavor of dark tuna flesh affects
   the delicate flavor of white flesh. Many people prefer not to can dark
   flesh. It may be used as pet food.
   
   Note: Glass-like crystals of magnesium ammonium phosphate sometimes form
   in canned tuna. There is no way for the home canner to prevent these
   crystals from forming, but they usually dissolve when heated and are
   safe to eat.
   
   Procedure: Keep tuna on ice until ready to can. Remove viscera and wash
   fish well in cold water. Allow blood to drain from stomach cavity. Place
   fish belly down on a rack or metal tray in the bottom of a large baking
   pan. Cut tuna in half crosswise, if necessary. Precook fish by baking at
   250 degrees F for 2-1/2 to 4 hours (depending on size) or at 350 degrees F
   for 1 hour. The fish may also be cooked in a steamer for 2 to 4 hours.
   If a thermometer is used, cook to a 165 to 175 degree F internal
   temperature. Refrigerate cooked fish overnight to firm the meat. Peel
   off the skin with a knife, removing blood vessels and any discolored
   flesh. Cut meat away from bones; cut out and discard all bones, fin
   bases, and dark flesh. Quarter. Cut quarters crosswise into lengths
   suitable for half-pint or pint jars. Fill into jars, pressing down
   gently to make a solid pack. Tuna may be packed in water or oil,
   whichever is preferred. Add water or oil to jars, leaving 1-inch
   headspace. Add 1/2 teaspoon of salt per half-pint or 1 teaspoon of salt
   per pint, if desired.
   
   Adjust lids and process following the recommendations in Table 1 or
   Table 2 according to the canning method used.
   
   Table 1. Recommended process time for Tuna in a dial-gauge pressure
   canner.
   
   Jar Size: Pints and Half-pints.
   Process Time: 100 minutes.
   Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                   2,001 - 4,000 ft: 12 lb.
                                   4,001 - 6,000 ft: 13 lb.
                                   6,001 - 8,000 ft: 14 lb.
   
   Table 2. Recommended process time for Tuna in a weighted-gauge pressure
   canner.
   
   Jar Size: Pints and Half-pints.
   Process Time: 100 minutes.
   Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                     Above 1,000 ft: 15 lb.
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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