Canning this years Albacore tuna. Gonna end up with 4 dozen half pints. So four loads. Running two canners on the Camp Chef Expedition 3x. 15 pounds at 90 minutes per our AG Extension.
Looking good, ds. Nice looking canners you have there. I am canning turkey stock as we speak, four quart's.
Tom
Hey Dirtsailor2003,
Just wondering, is that one fillet, and what is your favourite way to eat the tuna after being bottled?
We call it "bottled" out our way if it is in a jar. We call it " canned" if sealed in a can. Some consider it interchangeable. Anyways, looks good as I enjoy tuna.
One final question, did you catch this yourself?
In solidarity,
Skandic
Let stock cool overnight then skim the fat the next day. Use the normal sanitation and sterilization process. Bring stock to a boil while heating jars in canner with 2 quarts of water. Place hot stock in hot jars leaving 1 inch headspace, wipe rim of jar with vinegar, seal and place jars in canner. I have a weighted canner so at my elevation it is set at 15 pounds for 25 minutes for quart jars, 20 minutes for pint jars. Natural cool down then jars are set on a rack undisturbed for 24 hours.What's the process for canning stock?