18
TUNA
Hot Pack: Place fish belly side down on a rack in the bottom of a large baking pan. Precook fish at 350°F for 1 hour. Refrigerate cooked
fish overnight to firm the meat. Remove skin. Cut meat away from bones; cut out and discard bone, fin bases, and dark flesh.
Quarter the pieces; cut quarters crosswise into lengths suitable for half-pint or pint jars. Add ¼ teaspoon canning salt to each
half-pint jar, ½ teaspoon to each pint jar, if desired. Pack jars, pressing down gently to make a solid pack. Add hot water or
oil to jars, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Raw Pack: Remove skin. Separate the meat into quarters by cutting the meat away from bones. Cut out and discard bone, fin bases,
and dark flesh. Cut quarters crosswise into lengths suitable for half-pint or pint jars. Add ¼ teaspoon canning salt to each
half-pint jar, ½ teaspoon to each pint jar, if desired. Pack jars, pressing down gently to make a solid pack. Leave 1-inch
headspace. Do not add liquid. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 11 pounds pressure, half-pints and pints 100 minutes. For processing above 2,000 feet altitude, see chart on page 16 for rec-
ommended pounds of pressure.
PRESSURE CANNING SOUPS
Pressure canning is the only safe method for canning soups.
Soup or soup stock is quickly and easily canned. Soup should always be cooked ready for serving, then poured into clean, hot Mason
jars, leaving 1-inch headspace. Generally, vegetable soups are more satisfactory if the stock and vegetables are canned separately and
combined at the time of serving.
Follow step-by-step directions beginning on page 4 for canning procedure. Process soups according to the following recipes.
CANNING RECIPES: SOUP
BEEF STOCK
Reheat broth to boiling. Fill jars, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 11 pounds pressure, pints 20 minutes and quarts 25 minutes. For processing above 2,000 feet altitude, see chart on page 16
for recommended pounds of pressure.
CHICKEN STOCK
Place large carcass bones in a large pot; add enough water to cover bones. Cover and simmer 30–45 minutes or until meat can be easily
Reheat broth to boiling. Fill jars, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 11 pounds pressure, pints 20 minutes and quarts 25 minutes. For processing above 2,000 feet altitude, see chart on page 16
for recommended pounds of pressure.
HOW TO CAN FOODS USING BOILING WATER METHOD
Note: Your 16-quart canner can be used as a boiling water canner for half-pint and pint jars only. It is not tall enough to allow
adequate space for quart jars.
1. Place cooking/canning rack on bottom of canner. Fill canner halfway with water.
2. Remove overpressure plug and pressure regulator from canner cover and set aside.
3. Preheat water to 140°F for raw-packed foods and to 180°F for hot-packed foods.
4. Use jar lifter to place filled jars, with lids and bands fastened according to manufacturer’s directions, on cooking/canning rack in
canner.
5. Check the water level. Add more boiling water, if needed, so the water level is at least 1 inch above jar tops.
6. Look through the vent pipe on the canner cover to be certain it is clear before placing cover on canner. To clean the vent pipe, draw
a pipe cleaner or small brush through the opening; see Fig. F and Fig. G on page 5.
7. Place the cover on the canner, aligning the V mark on the cover with the
V
mark on the body handle. Lock securely by turning in
the direction indicated to close the cover (clockwise). The cover handles must be above the body handles. Do not force beyond
this position.
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