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From The Publisher's Desk
Those are the words Rick said as he cleaned up the kitchen Saturday evening after our first attempt at canning albacore. After reading my column last week, Rick was determined to help me overcome my tuna canning inferiority complex.
I had my heart set on canning tomatoes and freezing corn over the weekend and had hit the farmers market early Saturday to buy corn and two boxes of tomatoes. But my plans were put on hold when Rick suggested we cruise the harbor to see if any tuna boats were in.
On A dock we met Matt who was selling tuna he’d just caught off the coast of Gold Beach, Ore. Rick paid him $2 per pound and $3 to clean it. Matt’s partner Lisa carved the fish into perfectly shaped loins that we carried home in a garbage bag.
We consulted Devon Morgante’s recipe for canned tuna that appeared in a prior week’s Triplicate and also read our canning bible, the Ball Blue Book, before starting.
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