Go Back
canning tuna

Canning Tuna Recipe

Learn safe canning tuna recipes using pressure canning methods.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 pounds fresh tuna (albacore, yellowfin, or skipjack)
  • Water, vegetable oil, or olive oil for packing liquid
  • 1/2 tsp salt per half-pint jar (optional)

Equipment

  • Pressure canner with accurate gauge (dial or weighted)
  • 7 half-pint (8 oz) canning jars with new lids and rings
  • Jar lifter, bubble removal tool, and headspace gauge
  • Sharp filleting knife and cutting board designated for seafood
  • Large pot for pre-cooking (optional based on method chosen)

Method
 

  1. Prepare Jars: Examine all jars for cracks or chips and discard any damaged jars. Wash jars and rings in hot soapy water, rinse thoroughly, and keep jars hot in a 180°F oven or simmering water until ready to fill.
  2. Heat Lids: Place new canning lids in a small saucepan, cover with hot water at 180°F, and keep hot until ready to use. Do not boil lids as this may damage the sealing compound.
  3. Ready Canner: Add 2-3 inches of water to your pressure canner and place the rack inside. Begin heating the canner while preparing the tuna to save time during processing.
  4. Prepare Fresh Tuna: Remove all skin, bones, and dark meat from fresh tuna using a sharp filleting knife. Cut tuna into chunks that will fit easily into half-pint jars, leaving room for proper headspace. Rinse prepared tuna in cold water and drain thoroughly.
  5. Choose Packing Method: For raw pack, fill jars with raw tuna pieces leaving 1 inch headspace, add salt if desired, then cover with boiling water, oil, or broth. For hot pack, pre-cook tuna in a large pot until heated through but not fully cooked, then pack hot fish into jars with cooking liquid.
  6. Fill Jars with Fish: Pack tuna pieces firmly but not tightly into hot jars, leaving exactly 1 inch headspace from the rim. Add 1/2 teaspoon salt to each jar if desired for flavor enhancement.
  7. Add Packing Liquid: Cover tuna with boiling water, vegetable oil, or olive oil, maintaining the 1 inch headspace. The liquid should cover the fish completely but not exceed the headspace requirement for safe processing.
  8. Remove Air and Seal: Remove air bubbles by running a plastic tool around the inside of each jar, adjusting liquid level as needed to maintain proper headspace. Wipe jar rims thoroughly with a clean, damp cloth and center hot lids on jars with rings finger-tight only.
  9. Load Canner: Place filled jars on the canner rack using a jar lifter, ensuring jars do not touch each other or the sides of the canner. Lock canner lid in place and heat on high until steam vents steadily for 10 minutes to purge air from canner.
  10. Process Under Pressure: Place pressure regulator on vent and process at 11 pounds pressure for exactly 100 minutes for half-pint jars. Adjust pressure for altitude: 1,001-2,000 feet use 11 lbs, 2,001-4,000 feet use 12 lbs, 4,001-6,000 feet use 13 lbs, 6,001-8,000 feet use 14 lbs. After processing, turn off heat and let pressure return to zero naturally before opening canner.

Notes

  • NEVER use water bath canning for tuna - pressure canning is mandatory for safety
  • Do not use pint or quart jars - only half-pint jars ensure proper heat penetration for seafood
  • Use only the freshest tuna possible, preferably within 24 hours of being caught
  • Follow processing times and pressures exactly as specified - botulism risk is serious with seafood
  • Check pressure gauge accuracy annually at your local extension office
  • Store properly sealed jars in a cool, dark place for up to 5 years for best quality
  • Always inspect jars before opening - discard if lid is bulging, leaking, or contents smell off
  • Oil may separate during storage and this is normal - simply stir when ready to use
  • If any jar fails to seal, refrigerate immediately and use within 2 days