Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: twolabs on August 23, 2015, 08:31:41 AM
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Has anyone canned tuna in the oven? I don't have a pressure cooker and was told it can be done in the oven by preheating the oven to 350 and then putting the jars in the oven for 20 minutes. Then when you take them out give the lid a little snug to tighten. Any thoughts or info would be appreciated.
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Have you given smoking a thought? I quit canning mine 3 years ago because of a better product in the end and less hassle for 3.50 a lb.
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Twolabs, where are you located? I have a pressure canner you can borrow. One concern with oven canning is that it might get really dried out, another is that it would not kill off the bad stuff. There may be a reason people use pressure canners... :o
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Twolabs, where are you located? I have a pressure canner you can borrow. One concern with oven canning is that it might get really dried out, another is that it would not kill off the bad stuff. There may be a reason people use pressure canners... :o
Thanks appreciate the offer I'm in Bremerton
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The 100 minute cook time at 10#'s is required to kill off the bacteria in the jar. These bacteria thrive in a vacuume enviroment (botulism).
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Botulism and it's spores are difficult to kill
Have to go pressure cooker
