Home Canned Tuna

Just finished unloading the pressure canner.  My first time ever canning anything.  Di 20x 12oz, 21x each 4&8oz jars (what we already had).  Borrowed a co-workers 41.5qt All American canner, so did all those jars in one shot.  Probably did 45-50lbs of fish.  Smoked enough to fill 5 each of the 12 and 4oz jars.  Only 12-15 minutes in tue smoke though.  Just enough for some flavor.  Put some jalapenos in several jars, some garlic and rosemary and thyme is several others.  Raw packed it all.  Tomorrow I get to find out how many failed to seal.

Pile-o-meat:
 


Finished product:
 

As long as you cleaned the rims of the jars before putting the lids on them and twisted the rings down enough, you should be fine. You can usually tell pretty quickly after taking them out of the canner if they seal or not. Ones that are bubbling are usually sealed, and ones that aren't bubbling end up in the "Consume immediately" pile. Also a fan blowing over the cans speeds up the process a lot.

Nice! A guy I know (lurker?) cans a ton of tuna every year. I might have to try that if I get a haul of tuna from anyone. The stuff he's given me is amazing.