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Fill half-pint jars with 6 ounces of meat and pint jars with 12 ounces, leaving 1-inch headspace. Add up to 1⁄2 teaspoon of citric acid or. 2 tablespoons of lemon juice to each half-pint jar, or add 1 teaspoon of citric acid or 4 table-spoons of lemon juice per pint jar. Add hot water, leaving 1-inch headspace.

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Process half-pints for 100 minutes. Weighted gauge — 10 pounds pressure. Dial gauge — 11 pounds of pressure. Adjust pressure for elevations over 1,000 ft. After processing, remove the canner from the heat and let the pressure return to zero. Remove the weight or slowly open the petcock. Wait 10 minutes before opening the lid and removing.

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If your tuna is frozen, thaw fish until it is no longer rigid but not completely thawed. Raw flesh is easier to handle when it still contains some ice crystals. Thaw the tuna in its packaging in cold water or in a cool place (less than 55 degrees F. or 13 degrees C.) in a covered container. Almost 1 pound of raw tuna will fill a pint jar.

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Gather the ingredients. With the help of a sharp knife, cut fish into large chunks about 1-inch thick. Generously sprinkle pieces of fish with salt on both sides. In a deep saucepan, mix infused oil ingredients. Slowly heat oil mixture over medium heat until you begin to see a gentle simmer.

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Canning tuna. About 1 pound of raw tuna will fill a half-pint jar. Use only half-pint or pint jars. Cut fish quarters crosswise with a sharp knife into lengths suitable for jars. Pack pieces into jars, pressing down gently to make a solid pack. Leave 1-inch headspace. For raw-pack tuna, no added liquid is necessary.

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Now sprinkle a 1/4 tsp of Kosher salt on top of the fish in each jar. Next Add a couple ounces of Olive Oil (or water) to fill in the air gaps that might remain. Now you have jars with Fish, olive oil, and Salt. STEP 4 Next take a hot, damp CLEAN towel, and wipe the rim of every jar to clean any debris from the salt or fish that may be hanging.

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Thankfully, canning tuna at home — raw or precooked — isn't too hard. First, wash the tuna and bake or cook in a steamer, then rest the fish in the refrigerator overnight.

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Cut quarters crosswise into lengths suitable for half-pint or pint jars. Fill into jars, pressing down gently to make a solid pack. Tuna may be packed in water or oil, whichever is preferred. Add water or oil to jars, leaving 1-inch headspace. Add 1/2 teaspoon of salt per half-pint or 1 teaspoon of salt per pint, if desired.

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Warm the olive oil in a heavy pot. You just want to warm, not cook, it. Cut the tuna into batons the height of your jars less one inch headspace, and into other chunks. Get the entire piece of tuna cut up and ready to go. Assume 1″ headspace. Fit the batons into the jar, tucking pieces in to fill the jar snugly.

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Run the jars through a dishwasher cycle without soap. Put your lids and bands in a little sauce pan on the stove in some water and let them get simmer-hot. In each jar, pour a teaspoon or two of good quality olive oil in the bottom. Slice your tuna into small steaks and fill each jar, leaving a good half inch of space at the top to prevent jar.

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Using a sharp chef's knife, cut the fish into chunks measuring about 2 ½ by 3 inches. Pack the chunks into the jars. Leave about an inch of headspace. Fill in the gaps at the sides of the jars with smaller scraps of fish. Add half a teaspoon of salt to each jar. Pour olive oil into each jar to cover the fish.

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Add 1 to 2 teaspoons of olive oil in each jar. Fill each jar with tuna. Leave 1/4" from top of the jar to avoid spillage. Wipe jar lid clean to create a proper seal. Optional: Add a pinch of sea salt and/or other flavorings. Place the lids and bands on jars. Lightly tighten the lids.

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Step 4: Ensure a Clean Seal. Sanitation is key to successful canning. Make sure to thoroughly sanitize the jars, lids, and rings. You can achieve this by running them through a hot dishwasher cycle or by hand-washing in hot, soapy water. Heat the jars in the oven at 325°F for about 20 minutes, and simmer the lids and rings in a pot of hot (not.

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Drain all the blood from the tuna and remove the skin with a sharp knife. Place the cleaned tuna, belly-down on a baking sheet and bake at 350 degrees Fahrenheit for 1 hour or to an internal temperature of 165 degrees Fahrenheit. Refrigerate the tuna overnight to firm so you may home can the next day. Separate the tuna into quarters by cutting.

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Vacuum-seal or tightly wrap the fish in plastic wrap, followed by aluminum foil. Label and store it in a freezer set at 0°F or below. For optimal quality, consume frozen fish within 3 to 6 months. Drying: Drying fish is an ancient preservation technique that reduces moisture content, inhibiting bacterial growth.

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This is how to can fresh tuna or other fish in jars at home using a Presto pressure canner. (scroll down for equipment needed) Pressure canning fish is easy.