Pressure Canned Albacore Tuna

Find yourself with some fresh tuna? Can it at home with a pressure cooker and our simple process. It'll be the best tuna you've ever had!

Course Homemade

Cuisine American

Keyword canned tuna

Prep Time 30

Cook Time 1 40

Rest Time 10

Total Time 2 20

Servings servings

Calories 273kcal

Keep the fish refrigerated or on ice until ready to process. Remove skin, dark bloodlines, and bones. Cut into chunks or strips that will fit into your jars, leaving headspace.
Sanitize Equipment
Wash jars, lids, and rings in hot soapy water.
Keep jars warm until filling to avoid thermal shock. Do not pre-sterilize the jars. The processing time is sufficient.
Pack raw tuna tightly into jars, leaving 1/2-1 inch of headspace. Do not add liquid! The tuna will release its own juices during canning.
Wipe the jar rims with vinegar or a damp clean towel. Apply lids and screw bands on fingertip-tight.
Add the amount of water specified for your canner (usually 2–3 inches) along with 3 tablespoons of white vinegar. This prevents clouding of the jars/lids during processing. Load jars into the canner. Secure the lid.
Heat the canner until steam vents in a steady stream for 10 minutes and then close the vent and bring to 11 PSI (dial gauge) or 10 PSI (weighted gauge) at sea level. Use the chart below if you are not at sea level.
Process half pints and pints for 100 minutes.
Turn off heat. Carefully vent the pressure and continue to let vent until no more steam is escaping. Wait 10 minutes, remove lid (away from face), and let jars sit 5–10 minutes.
Remove jars, place on towel, and cool for 12–24 hours undisturbed.
Check seals. Remove rings. Label and store in a cool, dark place.