Canned tuna and canned salmon (recipe)
| Canned tuna and canned salmon (recipe) | |
|---|---|
| Name | Canned tuna and canned salmon |
| Ingredients | Tuna • Salmon • Salt • Water |
| Cooktime (in hours) | 1.666666667 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 2 |
| Keto friendliness | Keto friendly |
| Calories | 0 |
| Fat | 0 |
| Protein | 0 |
| Carbohydrate | 0 |
| Fiber | 0 |
| Net carbohydrates | 0 |
| Sugar | 0 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 0 |
| Yield | 1-8 half pint |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Canned tuna and canned salmon (recipe) is a keto friendly food item with net carbohydrates of about zero per serving.
Recipe instructions
- 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.
- Bakeat 350F for 1 hour or until done.
- The internal temperature of the tuna must be 165 to 175F.
- 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.
Food tags
Very Low Carbs, Low Protein, Low Cholesterol, Weeknight, Canning,, Easy
Canned tuna and canned salmon (recipe) details
Time:
Prep Time in Hours and Mins:2H
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Contributors: Prab R. Tumpati, MD
