09-24-2004, 01:03 PM
This recipe is intended for Fresh Tuna or Salmon. Please follow the directions carefully.
[size 1] [/size] [ul] [li][size 2]tuna or salmon [/size] [li][size 2]salt[/size] (coarse grind Kosher or sea salt) [li][size 2]dill [/size] [li][size 2]vegetable oil or water (for hot pack) [/size][/li][/ul] [indent]
[size 2]1. Tuna,Raw Pack-Filet raw tuna. [/size]
[size 2]2. Remove skin; lightly scrape surface to remove blood vessels and any discolored flesh. [/size]
[size 2]3. Cut fish into quarters; remove all bones; discard dark flesh. [/size]
[size 2]4. Cut quarters crosswise into jar-length pieces. [/size]
[size 2]5. Only process in half-pints or pints. [/size]
[size 2]6. Pack fish into hot jars, leaving 1-inch headspace. [/size]
[size 2]7. Add 1/2 tsp salt to each half-pint, 1 tsp salt to each pint. [/size]
[size 2]8. Adjust two-piece caps. [/size]
[size 2]9. Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner. [/size]
[size 2]10. Tuna-Hot Pack-Place cleaned tuna on a rack in a large baking pan. [/size]
[size 2]11. Bake at 350*F for 1 hour or until done. [/size]
[size 2]12. The internal temperature of the tuna must be 165* to 175*F. [/size]
[size 2]13. Refrigerate overnight. [/size]
[size 2]14. Remove skin and lightly scrape surface to remove blood vessels and any discolored flesh. [/size]
[size 2]15. Cut fish into quarters, removing all bones. [/size]
[size 2]16. Discard all dark flesh. [/size]
[size 2]17. Cut quarters crosswise into jar-length pieces. [/size]
[size 2]18. Only process in half-pints or pints. [/size]
[size 2]19. Pack fish into hot jars, leaving 1-inch headspace. [/size]
[size 2]20. Add 1/2 tsp salt and 1 tbls vegetable oil or water to each half-pint jar. [/size]
[size 2]21. Add 1 tsp salt and 2 tbls veg oil or water to each pint jar. [/size]
[size 2]22. Remove air bubbles. [/size]
[size 2]23. Adjust two-piece caps. [/size]
[size 2]24. Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner. [/size]
[size 2]25. Salmon (or Shad): Dissolve 1 cup salt in 1 gallon water to make brine. [/size]
[size 2]26. cut fish into jar-length pieces. [/size]
[size 2]27. Let soak in brine 1 hour. [/size]
[size 2]28. Drain for 10 minutes. [/size]
[size 2]29. Only process in half-pints or pints. [/size]
[size 2]30. Place a sprig of dill in each jar. Pack fish into hot jars, skin side next to glass, leaving 1-inch headspace. [/size]
[size 2]31. Adjust two-piece caps. [/size]
[size 2]32. Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner. [/size][/indent]
[signature]
[size 1] [/size] [ul] [li][size 2]tuna or salmon [/size] [li][size 2]salt[/size] (coarse grind Kosher or sea salt) [li][size 2]dill [/size] [li][size 2]vegetable oil or water (for hot pack) [/size][/li][/ul] [indent]
[size 2]1. Tuna,Raw Pack-Filet raw tuna. [/size]
[size 2]2. Remove skin; lightly scrape surface to remove blood vessels and any discolored flesh. [/size]
[size 2]3. Cut fish into quarters; remove all bones; discard dark flesh. [/size]
[size 2]4. Cut quarters crosswise into jar-length pieces. [/size]
[size 2]5. Only process in half-pints or pints. [/size]
[size 2]6. Pack fish into hot jars, leaving 1-inch headspace. [/size]
[size 2]7. Add 1/2 tsp salt to each half-pint, 1 tsp salt to each pint. [/size]
[size 2]8. Adjust two-piece caps. [/size]
[size 2]9. Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner. [/size]
[size 2]10. Tuna-Hot Pack-Place cleaned tuna on a rack in a large baking pan. [/size]
[size 2]11. Bake at 350*F for 1 hour or until done. [/size]
[size 2]12. The internal temperature of the tuna must be 165* to 175*F. [/size]
[size 2]13. Refrigerate overnight. [/size]
[size 2]14. Remove skin and lightly scrape surface to remove blood vessels and any discolored flesh. [/size]
[size 2]15. Cut fish into quarters, removing all bones. [/size]
[size 2]16. Discard all dark flesh. [/size]
[size 2]17. Cut quarters crosswise into jar-length pieces. [/size]
[size 2]18. Only process in half-pints or pints. [/size]
[size 2]19. Pack fish into hot jars, leaving 1-inch headspace. [/size]
[size 2]20. Add 1/2 tsp salt and 1 tbls vegetable oil or water to each half-pint jar. [/size]
[size 2]21. Add 1 tsp salt and 2 tbls veg oil or water to each pint jar. [/size]
[size 2]22. Remove air bubbles. [/size]
[size 2]23. Adjust two-piece caps. [/size]
[size 2]24. Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner. [/size]
[size 2]25. Salmon (or Shad): Dissolve 1 cup salt in 1 gallon water to make brine. [/size]
[size 2]26. cut fish into jar-length pieces. [/size]
[size 2]27. Let soak in brine 1 hour. [/size]
[size 2]28. Drain for 10 minutes. [/size]
[size 2]29. Only process in half-pints or pints. [/size]
[size 2]30. Place a sprig of dill in each jar. Pack fish into hot jars, skin side next to glass, leaving 1-inch headspace. [/size]
[size 2]31. Adjust two-piece caps. [/size]
[size 2]32. Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner. [/size][/indent]
[signature]