Canning Tuna
We prefer to raw pack tuna in either water or oil. We can the dark pieces
in oil with one hot red pepper and five peppercorns per jar. For added
flavor, you may cover the tuna overnight before canning with plastic wrap
and herbs such as bay leaves, rosemary or sage, but remove them before
canning as they become too strong with time.

If you haven't canned fish before, we highly recommend Video 6 for safe
canning procedures.
Note: Crystals of magnesium ammonium phosphate sometimes form on
canned tuna. They disappear when reheated and are safe to eat.
  1/2 Pint
 Pint
Tuna approximate weight per
canning jar.
 10 oz.
 20 oz.
Water or Oil (approximates)
 2 tablespoons
 1/4 cup
Salt
 1/2 teaspoon
 1 teaspoon
Pressure Canner Processing
 100 minutes
 100 minutes
  1. Calculate total fish desired using our conversion chart.
  2. Fillet, debone and wash fish. May discard skin if desired.
  3. Cut into 3 - 4 inch pieces. Salt as desired.
  4. Raw pack in jars , leaving 1" headspace as done in Video 6. Fill up to 1"
    headspace with water or oil.
  5. Processing with a Pressure Canner 100 minutes, at 11 pounds of pressure,
    or 10 pounds for a weighted gauge.
  6. For elevations above 1,000 foot level see Altitude Time Adjustments.
  7. Labeling and Storing
Follow jar and cap manufacturer's
recommendations and instructions and visit
their websites for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
CanningUSA.COM
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Video 6:
Canning Pâtés,
Meatloaf and Fish
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