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Originally Posted by shrimpman steve
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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When i use to tuna fish 2-4 X a month with my friend Bill on his boat Prime Time we use to do alot of canning. It was the only time of year I would be able to put on weight. Between all the tuna (protien) i would eat and working out i would put on a good solid 6-9 lbs of muscle on over the winter. Miss those days. Would also make up different jars. Some with olive oil and pinch of sea salt and always fresh sqeezed lemon or any kind of citrus. or whatever other herbs to your liking (Thyme, Chives,parseley, Dill etc) Instead of mayo i would use spinich dip. Super Yummy
