Canning Old Fish

[Crab Pot]

As some of you know my latest four day was very fruitful, so much so that I need freezer space.

I have quite a bit of tuna and yellowtail dating back as far as 2021 to last year.

My wife has some good canning recipes for tuna but have any of you ever canned Yellowtail and if so can a get your recipe?

I'm sure the tuna ones we have will work but figured I'd ask.

Thanks,

Steve

[Keta]

No brine, smoke for 10-15 minutes at less than 90°f, put in jars, add salt to taste, I usually do 1/8 tsp per jar.  Seal and cook at 10+ psifor 120 min.  I am old and still use the 10+ psi for 90 minutes recommended decades ago but the new time is 120 minutes.

[Crab Pot]

Never thought of smoking it first, even if limited.

Thanks Lee!

[JasonGotaProblem]

Never thought of smoking it first, even if limited.

Thanks Lee!

How do you keep it lit?

[Keta]

A oxy acetylene torch.

[Maxed Out]

Canning at 10 pounds pressure for 100 minutes will work just fine if you gradually bring it up to a boil then put rattler on the vent, and after 100 minutes at 10 pounds, turn burner off and leave it on the burner to allow it to slowly cool down to zero pounds before opening the lid on the pressure cooker. The whole process of heating it up, cooking at 10 pounds for 100 minutes and letting it slowly cool down, usually takes about 3 hours from my experience. Trick to heating it up is to use the same heat that you use to keep it at 10 pounds under pressure. The rattler should rattle every couple minutes, if it's constantly rattling, then you could conceivably run dry in the pressure cooker, and that's not good.

 I like minced jalapeno in my canned tuna. It comes out with no heat, just a mild jalapeno flavor. One heaping teaspoon per jar