45
Pack fish tightly in hot jars, leaving 1-inch headspace. Add
½ teaspoon canning salt to each 250 ml jar and 1 teaspoon to each
500 ml jar, if desired. DO NOT ADD LIQUID. Prepare jar rims.
Adjust two-piece lids.
Process at 69 kPa (10 psi), 250 ml and 500 ml jars for 100 minutes. When
processing at an altitude of 305 metres or above, process at 103 kPa (15 psi) for
the same amount of time.
Tuna
Remove viscera and clean fish thoroughly. Tuna may be canned either raw or
precooked. Precooking removes most of the strong-flavoured, natural oils.
Hot Pack: Place tuna belly-side down on a rack in the bottom of a large
baking pan. Bake at 177°C (350°F) for 1 hour. Refrigerate cooked
fish overnight to firm the meat.
Remove skin. Cut meat away from bones; cut out and discard
bone, fin bases, and dark flesh. Quarter the pieces; cut quarters
crosswise into lengths suitable for the jar size being used. Add
½ teaspoon canning salt to each 250 ml jar and 1 teaspoon to each
500 ml jar, if desired.
Pack fish into hot jars, pressing down gently to make a solid pack,
leaving 1-inch headspace. Add water or oil to jars, leaving 1-inch
headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece
lids.
Raw Pack: Remove skin. Separate the meat into quarters by cutting the meat
away from bones. Cut out and discard bone, fin bases, and dark
flesh.
Cut quarters crosswise into lengths suitable for the jar size
being used. Add ½ teaspoon canning salt to each 250 ml jar and
1 teaspoon to each 500 ml jar, if desired.
Pack fish into hot jars, pressing down gently to make a solid pack,
leaving 1-inch headspace. DO NOT ADD LIQUID. Prepare jar
rims. Adjust two-piece lids.
Process at 69 kPa (10 psi), 250 ml and 500 ml jars for 100 minutes. When
processing at an altitude of 305 metres or above, process at 103 kPa (15 psi) for
the same amount of time.
01785 4033-017A CUL English weighted gauge induction canner.indd 45
01785 4033-017A CUL English weighted gauge induction canner.indd 45
12/13/19 10:34 AM
12/13/19 10:34 AM
