I've gotten heavily into canning. So far I have canned almost a pound of tuna. That makes three small jars. I know what you're thinking: Yum. I hope you're right. The tuna I chose was the cheap (15.95lb) albacore variety. I wanted the yellow fin but that was 26.95 per lb. So, this is not a money saving proposition. I suspect it would even be less so if I caught the fish myself - license, fishing gear, charter boat, etc - unless I caught one of those famed million dollar blue fin.
6 comments:
Did you notice the Saveur article this month on canning tuna called for half pint jars, but the photos showed pint jars? The timing they gave is for half-pints. I used a different process of the same recipe. I bought purse-sieve wild caught Yellowfin. As it was already canned, the rest was straightforward.
Have you ever tried the spendy imported tunas, like A's Do Mar? It's incredible. To have that good otherwise, you'd have to can your own.
These are 1/2 pint jars.
They look so much bigger on TV, or a computer monitor. And delicious! When are we going Bluefin fishing?
From what I understand, the secret to canning tuna is all about including a blap of belly fat in the jar. At least that's what my dad does when he cans his own tuna, and it is delicious. Also blap may be interpreted as blop, slap, skillful insertion of a carefully measured amount, or the ever famous splooge.
Your canned tuna was quite the topic at game night tonight. Maybe you can serve the tuna with your purple-antlered potato. Yumm.
Don't you guys have tv in California?
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