Easy & Healthy Homemade Pesto – Canning Recipe # 3
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Preserving tuna is a great way to store fish that you cannot eat in one go. The flavour obtained is far superior to tuna in a tin and rarely found in the shops – so …

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9 Comments

  1. Mate you didn't say what kind of oil?
    Why use "chemical sterilizer" for the jars?
    The cooking process is interesting, the tuna meat looks great.

  2. wdwrxco says:

    I thought meats needed to be pressure canned to avoid running the risk of poisoning yourself with listeria andor botulism. A simple hot water bath as is shown here isn't sufficient.

  3. john balogna says:

    I was thinking the same thing wdwrxco I thought you had to pressure can to kill those toxins.

  4. 907Pike says:

    never heard of the chemical sterilizer before, it woud be so much more handy than using the time and trouble of boiling, must not be USDA approved just like everything else that works in USA, good video, I do this with Alaskan Salmon

  5. MsSpaceCake says:

    Oh my gosh that's a big tuna! Good for you for doing good… (:

  6. Paul Taitoko says:

    That looks fantastic! We get plenty of albacore here. Sodium meta bisulphate is the stuff we use for home brewing beer. Try your local brew stockist.

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