Albacore on turkey day CA (Page 2): It is a very long process, that you have about 2 hours invested with first evacuating the air, then heat up to the right pressure, the cooking time...

Kerry Hansen Loc: Bremerton, WA

It is a very long process, that you have about 2 hours invested with first evacuating the air, then heat up to the right pressure, the cooking time and then finally letting it cool down until the pressure inside is zero so you can open it to removed jars and then it starts all over. Once when My Son and I really brought home a lot of Albacore I used all 4 canners at the same time. Standard stove is only big enough to hold 2 at any one time diagonally on the two larger burners, So the drill went that I would run the pressure up to the required and when that pressure could be maintained with the burners turned very low, I transferred to two single burner hot plates that don't put out much heat, but enough to keep pressure up then used the stove to do the 2nd two. Had to keep a chart so I knew which canner started at which time so I could be sure they were cooked (100 minutes), started one morning at 11 am then finished next day at 3 in the morning. Can't do that any more. I am lucky I learned canning from my folks back in the 1950s when they canned from the garden.

El Rod Loc: Port A

Kerry Hansen wrote:

It is a very long process, that you have about 2 h... (show quote)

Kerry.weve been out on long range (48-56 hours) tuna trips into the gulf. On some very successful trips we’d bring back 3500-4000 lbs of yellowfin and black fin tuna. I know, it’s a meat haul. We would have the fish cleaned. The next morning we would start very early with all of the guys that fished and canned until late in the evening. We used 4 canners continuously. It is well worth the effort. We used olive oil and salt like you do. The canned tuna is outstanding. Can’t find that at the grocery store. I’m hungry for a tuna salad or sandwich right now 😎👍

Kerry Hansen Loc: Bremerton, WA

El Rod wrote:

Kerry.weve been out on long range (48-56 hours) tu... (show quote)

Yes no comparison in taste unless you find a gourmet tuna somewhere that can the way we do in it's own juices.

Katman Loc: Kentucky

Kerry Hansen wrote:

Yes no comparison in taste unless you find a gourmet tuna somewhere that can the way we do in it's own juices.

Do any of you have bones in the tuna you can. I ask because maybe I’m a little crazy but I love the pressured bones in canned salmon from the store. I love tuna also and I’ve never had fresh or home canned tuna. I bet it is something that would make me turn away from starkist. I probably have something’s here in Kentucky that y’all don’t but it’s nothing. Fresh shrimp crab and now got me wanting to try that tuna. I’ve really enjoyed this post. Thanks y’all. 🇺🇸🐠on

Katman Loc: Kentucky

Katman wrote:

Do any of you have bones in the tuna you can. I ask because maybe I’m a little crazy but I love the pressured bones in canned salmon from the store. I love tuna also and I’ve never had fresh or home canned tuna. I bet it is something that would make me turn away from starkist. I probably have something’s here in Kentucky that y’all don’t but it’s nothing. Fresh shrimp crab and now got me wanting to try that tuna. I’ve really enjoyed this post. Thanks y’all. 🇺🇸🐠on

He!! I’m still rambling on but got one more question. Is there a big difference in the taste of the different tunas you’ve mentioned and which is the best. I know that wasn’t just one question. But here in Kentucky there’s three kinds of people. Those that can count and those that can’t 😀. Thanks y’all. 🇺🇸🐠on

Kerry Hansen Loc: Bremerton, WA

Katman wrote:

Do any of you have bones in the tuna you can. I ask because maybe I’m a little crazy but I love the pressured bones in canned salmon from the store. I love tuna also and I’ve never had fresh or home canned tuna. I bet it is something that would make me turn away from starkist. I probably have something’s here in Kentucky that y’all don’t but it’s nothing. Fresh shrimp crab and now got me wanting to try that tuna. I’ve really enjoyed this post. Thanks y’all. 🇺🇸🐠on

No bones in my tuna, but have had it in Salmon, which cook up in the canning process.

Kerry Hansen Loc: Bremerton, WA

Katman wrote:

He!! I’m still rambling on but got one more question. Is there a big difference in the taste of the different tunas you’ve mentioned and which is the best. I know that wasn’t just one question. But here in Kentucky there’s three kinds of people. Those that can count and those that can’t 😀. Thanks y’all. 🇺🇸🐠on

I think most canned tuna sold is Albacore, I could be wrong. All I have ever fished for and canned is Albacore out of West Port, WA on overnight Charters.

Got fish Loc: Petaluma

Kerry Hansen wrote:

It is a very long process, that you have about 2 h... (show quote)

Ya it is definitely a process. We started at 8am with screw drivers/Bloody Mary’s and packing the jars. Completed 3 processes which took about 3 hours per. Been canning since I was a kid learned from my parents too. Still do all my own jams, pickles and dilly bean along with other stuff.

Jarheadfishnfool Loc: Woodlake/Tulare ,Ca.

Kerry Hansen wrote:

I think most canned tuna sold is Albacore, I could be wrong. All I have ever fished for and canned is Albacore out of West Port, WA on overnight Charters.

Yessir ,Chicken of the Sea,, Albies

Got fish Loc: Petaluma

Katman wrote:

Do any of you have bones in the tuna you can. I ask because maybe I’m a little crazy but I love the pressured bones in canned salmon from the store. I love tuna also and I’ve never had fresh or home canned tuna. I bet it is something that would make me turn away from starkist. I probably have something’s here in Kentucky that y’all don’t but it’s nothing. Fresh shrimp crab and now got me wanting to try that tuna. I’ve really enjoyed this post. Thanks y’all. 🇺🇸🐠on

Family in Alaska always canned their salmon bones and all. Thought it was strange until I tried it. As far as the tuna, I’m spoiled, can’t eat the starkist just like store bought eggs. I can only eat the farm/ranch eggs. If you DM me your address I’ll send you a jar of tuna. Used to send them to my daughter in Texas all the time.

Jarheadfishnfool Loc: Woodlake/Tulare ,Ca.

Got fish wrote:

Ya it is definitely a process. We started at 8am with screw drivers/Bloody Mary’s and packing the jars. Completed 3 processes which took about 3 hours per. Been canning since I was a kid learned from my parents too. Still do all my own jams, pickles and dilly bean along with other stuff.

That's Cool ,,Got Fish, 1 of these slow winter days could you maybe please give a few of us some how to's ?🙏👍

Got fish Loc: Petaluma

Jarheadfishnfool wrote:

That's Cool ,,Got Fish, 1 of these slow winter days could you maybe please give a few of us some how to's ?🙏👍

All starts with a good drink lol! You guys got the Farm show coming up pretty soon?? My dad pulls his trailer from way up north and stays for the 3 or 4 days of the show.

El Rod Loc: Port A

Katman wrote:

He!! I’m still rambling on but got one more question. Is there a big difference in the taste of the different tunas you’ve mentioned and which is the best. I know that wasn’t just one question. But here in Kentucky there’s three kinds of people. Those that can count and those that can’t 😀. Thanks y’all. 🇺🇸🐠on

I can’t taste the difference between Yellowfin and Blackfin out of the jars. Now with raw tuna I love the Yellowfin. Also Yellowfin for rare steaks 😎👍

Jarheadfishnfool Loc: Woodlake/Tulare ,Ca.

Got fish wrote:

All starts with a good drink lol! You guys got the Farm show coming up pretty soon?? My dad pulls his trailer from way up north and stays for the 3 or 4 days of the show.

Most definitely! Its the 2nd week of February at the Ag Center,, lived here in Tulare since 1981 , (met the lighting bolt,wife)Lemon Cove, And raised in Woodlake, Oranges, Lemons ,Grandpa's Ranch, now my uncle's,since I was born

Got fish Loc: Petaluma

Jarheadfishnfool wrote:

Most definitely! Its the 2nd week of February at the Ag Center,, lived here in Tulare since 1981 , (met the lighting bolt,wife)Lemon Cove, And raised in Woodlake, Oranges, Lemons ,Grandpa's Ranch, now my uncle's,since I was born

I’m down there every once in a while for work. Lots of good people down there. Might try to get to the show this year. If not next year for sure I need to get my new trailer first.