CANNED TUNA AND CANNED SALMON

Steps:

• Tuna,Raw Pack-Filet raw tuna.
• Remove skin; lightly scrape surface to remove blood vessels and any discolored flesh.
• Cut fish into quarters; remove all bones; discard dark flesh.
• Cut quarters crosswise into jar-length pieces.
• Only process in half-pints or pints.
• Pack fish into hot jars, leaving 1-inch headspace.
• Add 1/2 tsp salt to each half-pint, 1 tsp salt to each pint.
• Adjust two-piece caps.
• Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
• Tuna-Hot Pack-Place cleaned tuna on a rack in a large baking pan.
• Bake at 350*F for 1 hour or until done.
• The internal temperature of the tuna must be 165* to 175*F.
• Refrigerate overnight.
• Remove skin and lightly scrape surface to remove blood vessels and any discolored flesh.
• Cut fish into quarters, removing all bones.
• Discard all dark flesh.
• Cut quarters crosswise into jar-length pieces.
• Only process in half-pints or pints.
• Pack fish into hot jars, leaving 1-inch headspace.
• Add 1/2 tsp salt and 1 tbls vegetable oil or water to each half-pint jar.
• Add 1 tsp salt and 2 tbls veg oil or water to each pint jar.
• Remove air bubbles.
• Adjust two-piece caps.
• Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
• Salmon (or Shad): Dissolve 1 cup salt in 1 gallon water to make brine.
• cut fish into jar-length pieces.
• Let soak in brine 1 hour.
• Drain for 10 minutes.
• Only process in half-pints or pints.
• Pack fish into hot jars, skin side next to glass, leaving 1-inch headspace.
• Adjust two-piece caps.
• Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.