Re: End results of our tuna trip
Yes, as far as I know canning and jarring are the same. However when canning meats you must use a pressure cooker or canner. The temp must be brought up to 240 degrees in order to guarantee all the bacteria is killed. As the jars cool they vacuum seal themselves so nothing can get in and spoil the product.
I will let the jars mellow for a few weeks then its tuna sandwiches that can't be beat.
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Captain Shrimpy
100 ton master captain
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