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

1. Tuna,Raw Pack-Filet raw tuna.
2. Remove skin; lightly scrape surface to remove blood vessels and any discolored flesh.
3. Cut fish into quarters; remove all bones; discard dark flesh.
4. Cut quarters crosswise into jar-length pieces.
5. Only process in half-pints or pints.
6. Pack fish into hot jars, leaving 1-inch headspace.
7. Add 1/2 tsp salt to each half-pint, 1 tsp salt to each pint.
8. Adjust two-piece caps.
9. Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
10. Tuna-Hot Pack-Place cleaned tuna on a rack in a large baking pan.
11. Bakeat 350F for 1 hour or until done.
13. The internal temperature of the tuna must be 165 to 175F.
14. Refrigerate overnight.
15. Remove skin and lightly scrape surface to remove blood vessels and any discolored flesh.
16. Cut fish into quarters, removing all bones.
17. Discard all dark flesh.
18. Cut quarters crosswise into jar-length pieces.
19. Only process in half-pints or pints.
20. Pack fish into hot jars, leaving 1-inch headspace.
21. Add 1/2 tsp salt and 1 tbls vegetable oil or water to each half-pint jar.
22. Add 1 tsp salt and 2 tbls veg oil or water to each pint jar.
23. Remove air bubbles.
24. Adjust two-piece caps.
25. Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
26. Salmon (or Shad): Dissolve 1 cup salt in 1 gallon water to make brine.
27. cut fish into jar-length pieces.
28. Let soak in brine 1 hour.
29. Drain for 10 minutes.
30. Only process in half-pints or pints.
31. Pack fish into hot jars, skin side next to glass, leaving 1-inch headspace.
32. Adjust two-piece caps.
33. 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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