We always look forward to the time of year when the tuna run, which in our neck of the woods is usually the beginning of July through September.

Tuna is a good source of fish oil in our diet and after having home-canned tuna it’s really tough to go back to store bought, so we try to get some to can every year. The best (and most fun) way to get tuna is to charter a boat and go catch them yourself, that way you know that they are as fresh as can be and are taken care of right. However, chartering a boat becomes cost-prohibitive year after year so we purchase tuna from local fishermen. This year we purchased 105 pounds of tuna to can.

Getting down to business

The fish are gutted and filleted and the dark meat is removed. Some people do not remove the dark meat but we find that it adds an undesirable strong flavor. (The dark meat can be canned separately for special treats for your dogs or cats.) Cut the tuna into medallions and pieces that will fit in the jars.

Ian decided to smoke some of this batch of tuna before canning. After the fish was cut into chunks he put it in the smoker for 45 minutes, then we packed it in jars and canned as usual. The smoked tuna is a nice change for sandwiches or as a spread for crackers. I also like to flake the smoked tuna on my garden salads.

While the guys are taking care of the fish, I am getting everything ready for the canning process. I get out trays for the cut tuna chunks, I get the canners set up, I run the jars through the dishwasher (even though they were cleaned before storage), and I get the lids and rings out.

We raw pack the tuna without adding additional liquid. You can add a couple of tablespoons of olive oil to the bottom of the jar before filling with tuna if you prefer. You can also add salt if you want, but we do not. The tuna will shrink a bit and kind of meld together when it is canned so you want to pack it tightly and fill all the nooks and crannies with smaller pieces.

Clean the jar rims with a clean rag dampened with vinegar. Put on lids and rings and place in a pressure canner to which 2-3 inches of warm water has been added.

Process tuna according to your canner manufacturer’s directions for 100 minutes at 11 pounds pressure if using a dial gauge canner or 10 pounds pressure if using a weighted canner — adjusting for altitude if necessary.

Canning fish stinks

We set up our canners outside because otherwise the smell of canning the fish will drive you right out of the house and linger for days.

When canning outside it is best to use a sturdy double-burner outdoor range placed in a non-windy area. You can also erect a windscreen of plywood if necessary, but you want to make sure there is no breeze that will make it difficult to control the flame of the burners.

Set up your stove on a sturdy flat surface and check that it is level before beginning to can. It’s also a good idea to always start off canning with a full propane tank.

After canning fish you will have to wash your canner well to take out the smell. I have heard that you can add ½ cup of lemon juice or a couple of tablespoons of white vinegar to the water in the canner to reduce the smell, but I find that a good washing with hot soapy water after canning the fish works just fine.

Yield

This year from the 105 pounds (whole fish) we purchased we got 65½ pints of canned tuna. We split the tuna three ways between Gary and I, Ian and Jamie, and Eli and Haley. That’s enough tuna to open a jar every couple of weeks, adding a special heart-healthy treat to our diet.