{"id":1818,"date":"2021-07-26T13:00:44","date_gmt":"2021-07-26T20:00:44","guid":{"rendered":"http:\/\/ext100.wsu.edu\/graysharbor\/?p=1818"},"modified":"2026-01-26T13:19:10","modified_gmt":"2026-01-26T21:19:10","slug":"time-to-can-tuna","status":"publish","type":"post","link":"https:\/\/extension.wsu.edu\/graysharbor\/2021\/07\/26\/time-to-can-tuna\/","title":{"rendered":"It&#8217;s Time to Can Tuna"},"content":{"rendered":"\n<p>Get ready now to can tuna!<br>\n&nbsp;<br>\n&nbsp;<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Canning Tuna<\/h4>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright\"><img decoding=\"async\" loading=\"lazy\" width=\"198\" height=\"198\" src=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/77\/2020\/08\/Tuna4a-198x198.jpg\" alt=\"Rows of home-canned tuna in half pint jars\" class=\"wp-image-7201\"\/><\/figure><\/div>\n\n\n<p>Tuna may be canned either pre-cooked (bake\/steam) or raw. If you pre-cook it, you will need to add water or oil to jars, leaving 1-inch headspace. You do not add any liquid to the jars if you process raw tuna. You may add \u00bd teaspoon of salt per half-pint or 1 teaspoon of salt per pint, if desired.&nbsp;In place of the salt you may choose to&nbsp;use powdered chicken bouillon, or add garlic or&nbsp;jalapenos; it depends on your personal taste. Consider using vinegar in place of water on a paper towel when&nbsp;cleaning the jar rims,&nbsp;then wipe&nbsp;with a dry paper towel. This helps to remove any fish oil prior to placing the jar lids to&nbsp;ensure a good seal. Process tuna in a Dial Gauge Pressure Canner at 11 pounds of pressure OR in a Weighted Gauge Canner at 10 pounds of pressure. Both half-pint and pint jars are processed for 100 minutes.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft\"><img decoding=\"async\" loading=\"lazy\" width=\"198\" height=\"198\" src=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/77\/2020\/08\/Tuna-cutssm-rotated-e1597686452465-198x198.jpg\" alt=\"Tuna cut and prepared for canning with canning jars in background\" class=\"wp-image-7204\"\/><\/figure><\/div>\n\n\n<p>WSU has a great publication titled, <a href=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/77\/2019\/08\/Canning-Seafood-PNW194.pdf\">PNW 194 Canning Seafood<\/a>. If you don\u2019t have the manual for your pressure canner, you may want to read\/print, <a href=\"https:\/\/catalog.extension.oregonstate.edu\/pnw421\">PNW421 Using and Caring for Your Pressure Canner<\/a>. Both publications can be downloaded or purchased directly from WSU Extension Publications at: <a href=\"https:\/\/pubs.extension.wsu.edu\/\">https:\/\/pubs.extension.wsu.edu\/<\/a>.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Canning Tip<\/h4>\n\n\n\n<p>Newer jar lids no longer need to be simmered. Manufacturers are using a new compound so washing the lids in warm soapy water will suffice. Rinse and dry the lids before placing on the jars.<\/p>\n\n        <div id=\"cahnrs-back-to-top\" class=\"cahnrs-back-to-top\" hidden aria-hidden=\"true\">\n            <a id=\"cahnrs-back-to-top-btn\" class=\"cahnrs-back-to-top__btn\" href=\"#product-top\" aria-label=\"Back to top\">\n                <span class=\"cahnrs-back-to-top__icon\" aria-hidden=\"true\">\u2191<\/span>\n                <span class=\"cahnrs-back-to-top__label\">Back to top<\/span>\n            <\/a>\n        <\/div>","protected":false},"excerpt":{"rendered":"<p>Get ready now to can tuna! &nbsp; &nbsp; Canning Tuna Tuna may be canned either pre-cooked (bake\/steam) or raw. If you pre-cook it, you will need to add water or [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":1823,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_external_link":"","_expiration_date":""},"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/extension.wsu.edu\/graysharbor\/wp-json\/wp\/v2\/posts\/1818"}],"collection":[{"href":"https:\/\/extension.wsu.edu\/graysharbor\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/extension.wsu.edu\/graysharbor\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/graysharbor\/wp-json\/wp\/v2\/comments?post=1818"}],"version-history":[{"count":2,"href":"https:\/\/extension.wsu.edu\/graysharbor\/wp-json\/wp\/v2\/posts\/1818\/revisions"}],"predecessor-version":[{"id":10821,"href":"https:\/\/extension.wsu.edu\/graysharbor\/wp-json\/wp\/v2\/posts\/1818\/revisions\/10821"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/graysharbor\/wp-json\/wp\/v2\/media\/1823"}],"wp:attachment":[{"href":"https:\/\/extension.wsu.edu\/graysharbor\/wp-json\/wp\/v2\/media?parent=1818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/extension.wsu.edu\/graysharbor\/wp-json\/wp\/v2\/categories?post=1818"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/extension.wsu.edu\/graysharbor\/wp-json\/wp\/v2\/tags?post=1818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}