Equipment

• Pressure canner (dial-gauge or weighted-gauge)
• Half-pint or pint canning jars with new lids
• Jar lifter
• Funnel
• Clean towels
  

Preparation

1. Chill fish well before cutting for firmer, cleaner cuts.
2. Remove skin, dark meat, bones, and bloodline.
3. Cut tuna into jar-length chunks.
4. Sterilize jars and keep them hot.
5. Pack raw tuna tightly into jars, leaving 1 inch headspace.
6. Add salt, if desired.
7. Add 1 tablespoon Fancy Peasant olive oil per jar.
8. Remove air bubbles, wipe rims clean, and apply lids and bands fingertip-tight.
   

Pressure-Canning Instructions

Processing Time

• 100 minutes (mandatory for all fish)
  

Pressure Settings

• Dial-gauge canner
  11 lbs (0–1,000 ft)
  12–15 lbs (above 1,000 ft — adjust for altitude)
  
  
• Weighted-gauge canner
  10 lbs (0–1,000 ft)
  15 lbs (above 1,000 ft)
  

Canning Steps

1. Add 2–3 inches of hot water to the canner.
2. Load jars and lock the lid.
3. Vent steam for 10 full minutes.
4. Bring canner to correct pressure and start timing 100 minutes.
5. Maintain steady pressure for the entire processing time.
6. Turn off heat and allow the canner to cool naturally.
7. Once pressure reaches zero, remove lid carefully.
   

After Processing

• Remove jars and cool undisturbed for 12–24 hours.
• Check seals (lids should not flex).
• Label and store in a cool, dark place.
  

Shelf Life:
Up to 3–5 years when properly sealed and stored.