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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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Curious Shrimpman, You mentioned using a pressure cooker when canning meats. Did you use a p. cooker for canning you tuna? All non acid foods must be pressure cooked. I forget the acidity index number. I used to can lots and lots of tuna and had it for up to three years!...especially when the next season of catching is not so good. Nothing beats your own fresh canned tuna!
