Free: Contests & Raffles.
Step by step:1. Sterilize jars (i use dishwasher on sterilize setting, no soap)2. Set up a small sauce pan to drop your lids in and get to a boil, then turn off (softens seal and sterilizes)3. With jars sterilized, drop a teaspoon of salt (i like sea salt, others like canning salt) for a half pint jar, 2 for a full pint, etc4. Add other flavors. I like a pickled jalapeno in each jar and sometimes a fresh garlic clove or maybe some black pepper. Can really add any spice you want.5. Stuff tuna into jars, leaving at least a half inch of head space, i like to leave a tad more.6. Use a plastic knife to get as much air out of bottom of jar as possible.7. Important step is take a paper towel with some white vinegar and wipe the rim of the jar clean of any contaminates that would impede a good seal.8. Put lid on with screw ring, and hand tighten a tad more than just barely snug is about the only way i can explain it. 9. Stack the tuna jars in the pressure canner with an inch to inch and a half of water in the bottom.10. Put lid on canner and bring it up to pressure. Once at 10 lbs (if at sea level) set your timer for 90 minutes. When timer goes off pull pot off the burner and let pressure drop all the way to zero before pulling lid off.11. Make sure all lids vacuum seal is good. Button should be down and stay down. Re do any that pop back up or consume within a few days.12. Let tuna sit for at the very least a month, but 3 months is better.13. Consume your favorite way. I like chipotle mayo and hot moma sweet pickles on bread or crackers, or just eat with a fork out of the jar.
Tuna turned out well! Thank you all for the advice and I look forward to eating it on many a sandwich.
