Tuna Fish stock. rinse to remove most of the Add back bone & head plus fins, skin, bloodline and organs to pot. Fill with enough water to cover the fish and cover with a lid. In addition, put two tablespoons of vinegar into the water to help leach minerals from the bones. When it reaches a boil, lower it and let it cook for 3-4 hours until the meat falls off the bones. Allow the liquid to cool and then lift out the bones or strain. boil again, without a lid, to reduce. Remove foam & scum.
Peach Vanilla Bean Jam 3lb ripe peaches peeled pitted and coarsely chopped. 31/2C sugar.1-2 vanilla beans halved lengthwise seeds scraped out. juice of 1 lemon. combine all ingredients(include bean and pod) medium heat, bring to boil, reduce heat simmer/cook stirring occasionally 11/2 to 2 hr. discard bean pod. preferred method to can and preserve. YUMMY!!!!