Canning 101

[SeaDawg]

[QUOTE=Mikey]
Also you may want to add a little vinegar to the cooker, it will get rid of the white crusties that are there after cooking.

Man, I will try that for sure. Sounds much easier than the distilled water idea, and I hate scrubbing that crap when I am finished.

Thanks for all the feedback

[FishStalker]

Originally Posted by SeaDawg

Some guys I fish with think I'm nuts for canning albacore. They seem to think you can buy the shit in the store already canned What the fuck do they know They obviously have never tasted mine

After tasting some of Glenn's canned, I'm convinced that the way to preserve the bulk of your albacore is with canning. Freezing is good for a small portion that you want to be able to Q up and smoking and freezing is good for different reasons but canning is really the way to go.

Of course, Glenn won't let me buy a canner otherwise he won't have anyone to trade canned for smoked with

[Kareem Korn]

I can remember my dad and I getting home @ 1-2am with a load of albacore. Cutting them up into 1" chunks for the next 3hrs in the backyard, and my mom canning like a madwoman. Our pantry would be full of canned albacore. If I can remember right, I don't think she canned any other kind of fish. That is so my favorate fish to this date. So if ever you want to get rid of any........

[BluefinCurly]

Great thread guys. I stand in agreement with Fish Stalker, I prefer to eat 'core fresh, fresh canned, or smoked, not frozen.

I also use a tsp of peanut oil w/ fresh grated black pepper and the brine.

Unfortunately, I have only been out twice on the off days this season, and am starting to wonder if I am going to get enough to re-supply my pantry b-4 its all over.

[Mot's Sr.]

Great thread, looks awsome, thanks for the pictures, I've got to give that a try

[High n Dry]

You don't need no stinking bait Nice thread & pics, I can it all, I think my family got sick of eating Albies 2yrs ago & have been canning it all except for sushi. I used to skin the fish & now I fillet it so it doesn't have that fiber on the outer part so all of it is real clean. Have tried it with everything, chicken broth, onion, garlic,ect..but the favorite is still 1 jalapeno with no water, I see what you mean with the smoked looking meat on top but it makes half to 3 quarter of the jar full of it's own juice. It's all good. Thats a great set up you got too to knock down the time. Later Harry
J.T.

[FishWiz]

Of course, Glenn won't let me buy a canner otherwise he won't have anyone to trade canned for smoked with

That's right Charles, and don't forget it.


Nice post Harry. Good job.

[terry c]

Good thread I fill em with different combos of Itailan dressing, olive oil and jalapanos
Terry

[Mot's Sr.]

Anybody ever used Chicken broth as your liquid ?

Purple Haze has givin us some he has canned up and its really good that way.

[High n Dry]

If you look at ingredients on some tuna it says it has it in it so I tried it & I did not notice that much of difference as the tuna taiste came through. Like I said it is all good eh.
J.T.

[bluto]

I just pack the raw tuna in the jar till I have 1 inch head space, with 1 jalapeno that makes it just a little hot, if you take the pepper out when you open the jar it just has a jalapeno flavor not hot.And 1/2 t salt. or make it plain its all good. you dont even have to put salt if you dont want to. then when you get done make some dip for crackers.1 pint jar of tuna 8oz. cream chesse 1t. liquid smoke 1t. garlic powder 1t.onion powder T. lemon juice. salt and pepper to taste. olives or chives are good in there too. Good luck you cant go wrong just put in what you like.

[@-EZ]

Harry,
I just found this thread in the search forum...Great, great write up and pics ...Are you doing this again this year? Any changes discovered in the interim ?