alan tani @ alantani.com fishing reel repair rebuild tutorial Making Portuguese Canned Tuna Oct. 27, 2018
Reel Repair by Alan Tani
September 15, 2019, 04:18:04 AM *
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Author Topic: Making Portuguese Canned Tuna Oct. 27, 2018  (Read 1019 times)
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humboldtdan
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« Reply #15 on: July 30, 2019, 01:47:35 PM »

Ok, I didnt realize they were not pressure cooking the second time.  Doing it all at once may reduce excessive drying of the tuna, but there should be plenty of liquid with the tomato sauce and olive oil.  Looks tasty!
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Brewcrafter
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« Reply #16 on: July 30, 2019, 07:58:18 PM »

Always learning on this site!  Until Jigmaster mentioned it I never considered pH of the actual food vs. the solution (sauce) it is in, I have always considered pH of a sample to be consistent (to be fair, I'm always dealing with solutions - if your beer has major solids in it then somewhere something has gone seriously wrong...).  And there is that whole Pasteurization Units thing, but basically as he pointed out it is all a function of the factors of time/temperature/pressure.  This whole recipe sounded really, really good.
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scrinch
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« Reply #17 on: July 31, 2019, 09:15:21 AM »

Maybe the second cooking step had something to do with that index finger that was stuck into the EXACT center of the jar to make room for the serrano chile!   Grin
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jigmaster501
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« Reply #18 on: July 31, 2019, 10:55:11 AM »

To be fairly honest, many people have gotten sick and died over the years from family recipes just like this. It is unfortunate but some people just got lucky with family recipes and no one became ill. Many were not so lucky. My career in regulatory food safety has had me at the forefront of many illnesses and outbreaks.

I always encourage people canning, brining, fermenting, curing, canning, etc at home without advanced food science training to reach out to a process authority to validate a process like this.

Often times, the family recipe was just on the borderline of safety and now an ingredient is no longer available or was changed ever so slightly and now you are at risk for botulism. This happens quite often in the food safety world.

The pH of the tomato sauce will likely be much lower than that of the tuna and chilies and you have many factors to consider when trying to reach an equilibrium target pH. You have buffering capacities of the ingredients being acidified, the ratios of acidulants to ingredients needing acidification, heat treatment to destroy vegetative cells of pathogens and also spoilage microorganisms which can feed off of the acid in the container and cause the pH to rise while on the shelf in the closet.

Much of what I say probably gets people's feathers up because no one wants a family recipe to be questioned because people always take pride in their recipes. I would rather make someone uncomfortable and tell them the truth than to hear that they got sick and deal with the guilt that I didn't speak up.

I will add to my food safety for all post when I have time to address canning, etc. Things have been busy for me lately.

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El Pescador
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« Reply #19 on: September 09, 2019, 06:01:55 PM »

I received a text from gigantic tomato growing contractor friend Jim, just as we landed in Juneau, AK on our way to Gustavus to fish with Gary the BUTT MAN.   Text said, "Albacore Tuna canning is ON with Portuguese Contractor guys!   You IN???"

Of course I'm in, we started the process last Friday nite.  Manuel purchased 25 albacore tuna from the Fort Bragg, CA docks.  Here they are being delivered - frozen SOLID!







The tuna were washed and make ready for a night in the cooler.



I took off to 3 Target stores to buy as man wide-mouth PINT jars as I could find.   Did find 18 cases with extra lids & bands.



Next morning we arrived at 4 AM, back at the shop to begin to process the fish.

Cut off the heads and tails, and wrap in 2 layers of AL foil.



I grabbed my three fish,  headed to Dominick's to drop one.  He was a true gentleman to get up at the early time of 5 AM and cook this fish for 4 hours.  THANK YOU SIR!!!!!



My fish were smaller and was told to cook them for 3 1/2 hours.   Dominick was nice enough to drive his fish over to the shop.

Buddy Jim is the cutter, I'm the loin stuffer.



Looking down the line,  Here is how we processed it:    4-5 garlic cloves, one hot Serrano pepper, 1 tsp. salt and 2 Tbs. Tomato sauce.  Top with EVOO, rim with butter knife to releaes the air in the jar, hit it again with a floater of more oil, wipe the rim, put on lid and band.  



Garlic is from Costco, peppers were grown in backyard of Manual



As a tray was filled with completed pint jars, off to the hot water bath for 90 minutes of boiling water, covered.



All told, the 25 tuna were processed into 346 pint jars.

My haul was 32 jars.



They brought out this cheese during our meal after all the work was done.  All I can say is the taste is FANTASTIC!!!!!





These concrete contractor guys were all crazy, BUTT the hardest working people I've seen.  Had another great time with them.   Can't wait for the next call.  I put an order in for their home-made Linguica.  Let's see...

Jennifer is making a label to put on top of the lid then Dominick I'll stop by to say THANK YOU for your help.

Wayne







« Last Edit: September 11, 2019, 06:20:41 AM by El Pescador » Logged

Never let the skinny guys make the sandwiches!!
swill88
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« Reply #20 on: September 10, 2019, 04:03:41 PM »


You're a good man Charlie Brown!

I'll be there by the 28th.

steve
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El Pescador
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« Reply #21 on: September 11, 2019, 06:18:15 AM »

Stevemeister!

Next time in town, I have a jar with your name on it.  If the SF Bay Area is not a future destenation, I'll send one in the mail to you.

Let me know.

Check out the labels Jen made for our canned tuna jars!!!

The woman is amazing.



AND... she made a stack of the same labels for construction buddy Jim.   



Man, what REELY do us guys have to complain about?Huh?

Tight lines.

Wayne
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Never let the skinny guys make the sandwiches!!
Donnyboat
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« Reply #22 on: September 11, 2019, 09:50:45 AM »

Great report Wayne bizzy day looks good, thanks for taking us along, cheers Don.
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Don, or donnyboat
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