Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Buying and canning tuna fresh off the boat isn't a huge savings—but you'll know where it came from, you can enjoy it throughout the year, and unless you go out and catch it yourself, it can’t get any fresher. Convinced? Good. Here's how to proceed.
Canning tuna at home brought me face to fish with questions of sustainability.
For charcutepalooza's month of binding I made two terrines. One with chicken livers and the other with tuna. Then we enjoyed it with a pinkies up picnic pah-tay.
Tuna preserved in olive oil is the pride of the Calabrian pantry. Once you taste good tuna preserved this way you will never eat canned tuna from the supermarket again!
Butchering and canning your own albacore tuna is easy...with practice.
Detailed instructions for canning albacore tuna. I haven't been able to find a comprehensive guide to tuna canning...so I wrote one! Includes pictures and tips from a Master Food Preserver tuna class.