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Lemon-Dill Tuna

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"Because you are raw packing this recipe cold, make sure you start your pressure canner with cold water. Once the filled jars are placed into the canner, keep the canner lid off and heat the water over medium heat for 15 minutes before putting the canner lid on the canner. Once the lid is on the canner, increase the heat to high and process as directed."

List of Ingredients

â—¦ 1 (3-pound) piece tuna steak, cut into 3- to 4-inch pieces
â—¦ 2 lemons, cut into rounds and seeded
â—¦ 12 dill sprigs or 1 ½ teaspoons dried dill weed


Recipe

This recipe is raw packed cold, so have clean jars resting in lukewarm, temperate water.

It is easiest to cut tuna when it is partially frozen. Remove the skin with a sharp knife and scrape the surface lightly to remove blood vessels and discolored flesh. Remove any dark flesh and discard.

Place a lemon round at the base of each jar and stand two dill sprigs up alongside the sides of each pint jar or one sprig for each half-pint. If using dried dill weed, add ¼ teaspoon per pint and â…› teaspoon per half-pint. Pack raw tuna tightly into jars, leaving a 1-inch headspace. Do not cover the fish with water. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Fill the pressure canner with 3 quarts of cold water and add 2 tablespoons distilled white vinegar. Place the jars in the pressure canner and, with the canner lid off, heat the water over medium heat for 15 minutes. Then lock on the pressure canner lid and bring to a boil over high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 (psi) for a dial gauge and 10 (psi) for a weighted gauge. Process both pints and half-pints for 100 minutes.

After the processing time has been reached, turn off the heat. Allow the pressure in the canner to reach zero on its own, which usually takes about 30 minutes. Safely remove the canner lid and allow the jars to sit for 10 minutes inside the canner before removing.

Makes 6 pints or 12 half-pints