Tuna

This is our third year of canning our own tuna. The first year Bill's Uncle Joe & Aunt Jerry showed up how and then last year we did it on our own, and it was such a success that we did it again this year. It was an early morning as we wanted to get home and put the first batch in the canner.





We started off early on Saturday morning and drove down to Warrenton to pick up the tuna. .

As always our trip started off to a visit to a coffee shop. This time we went to Java Lava in North Vancouver where they have award winning Barista's and serve Stumptown coffee. Then it was off to Jon's Seafood market & Smokehouse for the tuna. It was 53 pounds of whole tuna and they did the cleaning of the fish so we took home only the loins

Then we headed home with a stop at another coffee shop in Astoria and a bakery for a treat on the way home. Once we got home the process began. Bill set up the pressure cooker out in the shed as we use propane to cook with and the tuna really smells so it's nice to keep it outside.

we pack the raw tuna in the jars and then take them out to the shed to cook. Once the pressure cooker gets up to the correct pressure, then it takes 100 minutes to cook, and then several hours to cool down.

Luckily for us, we now have enough tuna to last for the year.