Canned PNW Albacore

[Crab Pot]

RD,

The labels were curtsey of Wayne, he had extras from his Portagee Canning Adventure and mailed them to me.

I canned some BF a while back and personally I wasn't impressed. I don't like BF cooked at all so I may be bias. Albacore and Skipjack are my go to's when it comes to canning.

I canned some YT and YF as well, those turned out great but they never last long enough to get canned!

Steve

[jurelometer]

Steve, I like the labels on the lids.


Does anyone know how BFT tastes canned? I have a few lbs from last year I would like to process.

Italian canned bluefin tuna in olive oil is a premium product.  Some recipes call for it explicitly.  Haven't been willing to shell out the big bucks for the stuff, so no idea how it compares.

Also not a canner myself, so no idea how processing in olive oil is done, or if it can be done safely  at home.

-J

[Crab Pot]

no idea how processing in olive oil is done

I put 2 table spoons of virgin olive oil per pint.

[jurelometer]

no idea how processing in olive oil is done

I put 2 table spoons of virgin olive oil per pint.

I think that the Italian stuff has just tuna, oil, and salt.  No water.  The oil is not going to make steam, so I don't know if you can get a good vacuum seal in a canning jar the same as a water based recipe.  Plus no source of acidity.  There are probably other concerns as well.  Getting the process right is important from a food safety perspective. Maybe the USDA or a university extension website has a recipe or a recommendation on whether this is a good idea or not for home canners.

-J

[jurelometer]

no idea how processing in olive oil is done

I put 2 table spoons of virgin olive oil per pint.

I think that the Italian stuff has just tuna, oil, and salt.  No water.  The oil is not going to make steam, so I don't know if you can get a good vacuum seal in a canning jar the same as a water based recipe.  Plus no source of acidity.  There are probably other concerns as well.  Getting the process right is important from a food safety perspective. Maybe the USDA or a university extension website has a recipe or a recommendation on whether this is a good idea or not for home canners.

-J

Here is one reputable source with instructions:
https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/tuna/

[JasonGotaProblem]

Steve what's the word on a jar without the jalapenos? My body doesn't let me have fun anymore.

[pjstevko]

Got carried away yesterday! 

And I still have approx. 20 pounds left in the freezer.

What a trip.

Nicely done!

I'll take half a dozen!

Happy Thanksgiving

[Crab Pot]

Jason

Text me your address.

PJ

Did I give you a can at Morro Bay this month? Pretty sure I forgot. PM me your address.

 

[El Pescador]

RD,

The labels were curtsey of Wayne, he had extras from his Portagee Canning Adventure and mailed them to me.

I canned some BF a while back and personally I wasn't impressed. I don't like BF cooked at all so I may be bias. Albacore and Skipjack are my go to's when it comes to canning.

I canned some YT and YF as well, those turned out great but they never last long enough to get canned!

Steve

Steve, I'm just the carrier, it is Jennifer who made this label on a word .doc, and if anyone wants a copy of the .doc - text or email me and I'll send it to you.  Very easily customizable for your future canning operations.

After printing it on a label sheet, Jen used a 2 1/2" circle cutter, and then I went to work pasting them atop the canning lids.

It's REELY that easy!!!!

I'm looking forward to our Sept. 15-17, 2025 Albacore trip, we all have our fingers crossed that our illustrious Leader - Mr. Wonderful himself - Ted - will join us for another EPIC trip.

Wayne

[Crab Pot]

Wayne, Kelly purchased pre-cut labels, 2.5", and printed them up with the info Jennifer and you provided. 2.5" for the wide mouth jars and 1.75" for the small mouths. Both are still 1 pint size but they only had two flats of big mouths and I was on a mission.

They came out great,

Steve