{"id":1567,"date":"2020-08-10T12:50:30","date_gmt":"2020-08-10T19:50:30","guid":{"rendered":"https:\/\/extension.wsu.edu\/pacific\/?page_id=1567"},"modified":"2026-04-06T12:30:27","modified_gmt":"2026-04-06T19:30:27","slug":"tuna-canning-season-is-here","status":"publish","type":"page","link":"https:\/\/extension.wsu.edu\/pacific\/food-2\/tuna-canning-season-is-here\/","title":{"rendered":"Tuna Canning Season is Here!"},"content":{"rendered":"
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Tuna Canning Season is Here!<\/span><\/h1>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n<\/div>\n\n\n
\t\t\u25cb WSU Extension<\/span><\/a><\/span>\r\n > Pacific County<\/span><\/a><\/span> > News<\/span><\/a><\/span><\/div>\n\n
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Canning Tuna<\/h2>\n\n\n\n

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. In place of the salt you may choose to use powdered chicken bouillon, or add garlic or jalapenos; it depends on your personal taste. Consider using vinegar in place of water on a paper towel when cleaning the jar rims, then wipe with a dry paper towel. This helps to remove any fish oil prior to placing the jar lids to 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\n

WSU has several great publications for preserving seafood: PNW194 Canning Seafood<\/a> and PNW586 Home Freezing of Seafood<\/a>. If you don\u2019t have the manual for your pressure canner, you may want to read\/print, PNW421 Using and Caring for Your Pressure Canner<\/a>. Both publications can be downloaded or purchased directly from WSU Extension Publications<\/a>.<\/p>\n\n\n\n

This information was adapted from a post by C. Koehler on the WSU Grays Harbor County Extension website.<\/em><\/p>\n\n<\/div>\r\n\n<\/div>","protected":false},"excerpt":{"rendered":"

[image img_src="https:\/\/wpcdn.web.wsu.edu\/wp-extension\/uploads\/sites\/2084\/2020\/08\/Tuna.jpg" img_id="1568" ] 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 oil to jars, leaving 1-inch headspace. You do not&hellip;<\/p>\n","protected":false},"author":0,"featured_media":1569,"parent":70,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_wsuwp_accessibility_report":null},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/extension.wsu.edu\/pacific\/wp-json\/wp\/v2\/pages\/1567"}],"collection":[{"href":"https:\/\/extension.wsu.edu\/pacific\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/extension.wsu.edu\/pacific\/wp-json\/wp\/v2\/types\/page"}],"replies":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/pacific\/wp-json\/wp\/v2\/comments?post=1567"}],"version-history":[{"count":7,"href":"https:\/\/extension.wsu.edu\/pacific\/wp-json\/wp\/v2\/pages\/1567\/revisions"}],"predecessor-version":[{"id":3485,"href":"https:\/\/extension.wsu.edu\/pacific\/wp-json\/wp\/v2\/pages\/1567\/revisions\/3485"}],"up":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/pacific\/wp-json\/wp\/v2\/pages\/70"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/pacific\/wp-json\/wp\/v2\/media\/1569"}],"wp:attachment":[{"href":"https:\/\/extension.wsu.edu\/pacific\/wp-json\/wp\/v2\/media?parent=1567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/extension.wsu.edu\/pacific\/wp-json\/wp\/v2\/categories?post=1567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/extension.wsu.edu\/pacific\/wp-json\/wp\/v2\/tags?post=1567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}