Fresh tuna fillets
Vegetable oil
Non-iodized salt
Preparation:
Wash and sterilize canning jars (or cans) and lids. Fill jars (or cans) with tuna fillets leaving 1/2 inch headroom. Add 1/8 teaspoon of salt to each jar and fill jar with vegetable oil just to cover tuna. Wipe tops of jars making sure no oil or fish remains. Put lids on and tighten lids.
Place jars (or cans) in pressure cooker.
Processing:
Jars
Pressure cook for 1 hour 50 minutes at 10 lbs. pressure. Remove from heat and let pressure diminish completely before opening. Remove jars from cooker and let cool on towels placed on countertop. Jars will seal as they cool.
Cans
Pressure cook for 90 minutes at 10 lbs. pressure. Remove cooker from heat and cool quickly by running cold water over cooker. Once pressure is completely reduced, open and remove cans. Cans must be cooled quickly by placing them in cold water until cans are cool to the touch.
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