Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 05-07-2013, 09:08 PM   #1
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 3,978
Gallery: Barbo
Stats: 225/155/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Does Anyone Here can Tuna?

We were blessed with 6 pounds of fresh caught
Yellow Fin Tuna. Our fisherman friend came over on Saturday
morning and he taught me how to can it. Oh it's delicious.
It did not smell 'fishy' raw or canned. It was fun to do.
If anyone here would like me to share the recipe, I shall
be happy to do so.
Barbo is offline   Reply With Quote

Sponsored Links
Old 05-07-2013, 09:46 PM   #2
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,532
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
Yes Miss Barbo I would like the recipe. I pressure can salmon a lot.Thanks.
rosethorns is offline   Reply With Quote
Old 05-08-2013, 07:27 AM   #3
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 38,514
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
ME TOO purty please! I have just started pressure canning and am having a ball!
Charski is offline   Reply With Quote
Old 05-08-2013, 09:00 AM   #4
Very Gabby LCF Member!!!
 
PaminKY's Avatar
 
Join Date: Mar 2003
Posts: 3,318
Gallery: PaminKY
I've never canned tuna but I have canned trout and it is delicious.
PaminKY is offline   Reply With Quote
Old 05-08-2013, 08:41 PM   #5
Very Gabby LCF Member!!!
 
cfine's Avatar
 
Join Date: Apr 2012
Location: Tennessee
Posts: 3,818
Gallery: cfine
Stats: 276/204/199
WOE: NK
Start Date: Atkins 4/12 Nutritional Ketosis 1/13
I canned a lot of fruits and veggies, but never tried my hand at meats. I would love to though.
cfine is offline   Reply With Quote
Old 05-09-2013, 09:59 PM   #6
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 3,978
Gallery: Barbo
Stats: 225/155/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Canning Tuna in Pint Mason Jars

Canning Tuna

6 lbs. ready to can Yellow Fin Tuna or other thick fish
6 Pint Mason Jars, sterilized with lids and rings
Thinly sliced lemon
1/2 tsp. salt per jar
2 tbs. fresh Canola or oil of your choice per jar
Seasoning of your choice, we used a pinch of garlic powder
Here is where you make this your own recipe with spices/seasonings.
How about black coarse pepper, or jalapenos?

Cut your fish in pieces that will fit in your jar, don't Jam it in,
place it in and not to exceed the first rung of the jar.
Do one jar at a time. Take it out of the boiling water,
add fish, 1/2 tsp. salt, pinch of seasoning, two tablespoons of
oil and lemon on top. Seal with lid making certain that the
rim of the glass is perfectly clean (otherwise it will not seal)
Place ring on but not too tight. Continue packing one at a time.

Have a large pot of boiling water with water going half way up
the jars. Lid on pot and have a low boil for two hours.
Off heat and you will see that they have boiling liquid inside
each jar. Place them carefully on thick towels. Let them cool for
about 10 minutes, then cover them with heavy toweling, allowing
them to cool slowly. I left them overnight. They all sealed well.

Pressure cooking them takes 90 minutes.

This was a very successful venture. Our tuna was not fishy at all
either raw or cooked. It was the best tuna salad EVER!
My friend said that he also make tuna curry...

I can't wait to do it again. How about some chicken breast next
time??
__________________
BARBOS LOWCARB kITCHEN
Barbo is offline   Reply With Quote
Old 05-10-2013, 08:13 AM   #7
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 38,514
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Oh gosh Barbo - I bet that's so delicious!

Question though - I've read that any low-acid foods and all meat/fish should be done in a pressure canner? I'm sure your neighbor has done his this way for years without a problem but that kind of scares me a little that it's not canned under pressure??
Charski is offline   Reply With Quote
Old 05-10-2013, 02:36 PM   #8
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 3,978
Gallery: Barbo
Stats: 225/155/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
I assure you that after boiling for two hours in it's own juices inside the jars,
no bug could remain alive. If it does....well....what can I say?
I've eaten many a jar of his tuna and several of my own. However, there is
certainly pressure canning for 90 minutes. I can do it either way.
Barbo is offline   Reply With Quote
Old 05-10-2013, 02:38 PM   #9
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 38,514
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Well since you're alive and still kickin' - I believe you!

However, since I bought this lovely big 16 quart pressure cooker - I think I'll do mine in there, just so I won't worry every time I pop open a jar.

This, of course, assumes I can even GET any fresh tuna - you're so lucky to have such a generous and thoughtful neighbor!
Charski is offline   Reply With Quote
Old 05-10-2013, 03:00 PM   #10
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,532
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
Wow Barbo thanks for the recipe!!! I pressure can . I love to can . I bet you had a great time.
rosethorns is offline   Reply With Quote
Old 05-11-2013, 09:48 AM   #11
Major LCF Poster!
 
crazywoman-n-wy's Avatar
 
Join Date: Aug 2004
Location: WY
Posts: 2,474
Gallery: crazywoman-n-wy
Stats: 132/116/100
WOE: My way - low carb
Start Date: Aug 2003
Quote:
Originally Posted by Charski View Post
However, since I bought this lovely big 16 quart pressure cooker - I think I'll do mine in there, just so I won't worry every time I pop open a jar.
Charski, you wrote pressure cooker. Is it a pressure cooker or a pressure cooker/canner??? If you want to can in it, it has to be a pressure canner (cooker/canner). I know we sometimes just simplify things when writting, but just wanted to make sure you have a canner.
Tho it does seem like I've read you saying you had canned in it. Again, just wanted to make sure.

I had posted (or at least tried) that I would be afraid to water bath fish too, but the post isn't here. (Browser may have crashed just as I tried to post. That's been happening a lot lately.) But, like Char said, if you've been eating it canned that way, and you're still kickin, then guess it's OK. There might be enough acid in the lemon you put in there (plus the long cooking time) to kill everything out. I know a lot of people canned lots things for years in water bath.
I do can (when I have them to can) tomatoes in water bath, and pickles, but not much else. I mainly use my pressure canners. (I now have 2 --- the 22 qt I've had for years, and a 12 qt I bought a couple or so years ago.) Plus I have a couple of pressure cookers that aren't canners. I had a 4 quart canner which I dearly loved, but guess it got dropped too many times, and must be just slightly warped enough that it won't seal anymore. I've bought new seals for it, and it still won't seal. So guess it is warped. Not enough for me to see it, or it to hinder putting the lid on & off, but enough it can't seal.

At any rate,,,,, THANKS for postin the recipe Barbo!!!! Tho I probalby have any tuna to can, I may have other fish to can someday. My MIL & FIL used to can fish a lot, and they loved it. Somehow, I never was there when they had it, and never tried it. I also didn't get the recipe or instructions on how to can it. I'm sure this one will work with about any fish I'd like to can. Thanks again!
__________________
Billie

***********
For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***
My mind not only wanders, sometimes it leaves completely.
crazywoman-n-wy is offline   Reply With Quote
Old 05-11-2013, 11:32 PM   #12
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 38,514
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Oooops, yes, Billie, it's a proper pressure CANNER with a gauge on top and all. I do love it.

I also have two pressure COOKERS and I do know the difference, I just had a brain fart when I wrote that!
Charski is offline   Reply With Quote
Old 05-12-2013, 06:25 AM   #13
Major LCF Poster!
 
crazywoman-n-wy's Avatar
 
Join Date: Aug 2004
Location: WY
Posts: 2,474
Gallery: crazywoman-n-wy
Stats: 132/116/100
WOE: My way - low carb
Start Date: Aug 2003
Quote:
Originally Posted by Charski View Post
Oooops, yes, Billie, it's a proper pressure CANNER with a gauge on top and all. I do love it.

I also have two pressure COOKERS and I do know the difference, I just had a brain fart when I wrote that!
Char, I thought you knew which you had, and MEANT canner, but just wanted to make sure. SOME people don't know the difference. I thought you probably did. Like I said, just wanted to make sure.
And boy do I understand those brain farts!!! And quite frankly I've used the same term myself.
Enjoy your canner.
crazywoman-n-wy is offline   Reply With Quote
Old 05-12-2013, 12:37 PM   #14
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 38,514
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Billie, I'm REALLY looking forward to using it this summer! We bought it last year, too late to take advantage of the summer's bounty, BUT I've canned browned ground beef, ham chunks, and turkey stew in it so far to "get the hang of it" - and we've done quite a bit of water bath canning with our jellies and stuff. It's so gratifying to see all those beautiful jars of home-canned goodness on the shelves!
Charski is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 03:24 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.