To can tuna, clean and debone it before placing it in sterilized jars with salt and olive oil. Use a pressure cooker to cook the jars for 90-100 minutes. Sterilize jars, remove air bubbles, and leave a 1-inch gap between the top of the fish and the rim of the jar. Season with salt and […]
There are various methods for canning tomato sauce, including using a pressure cooker to avoid contamination. Recipe selection and deciding whether to remove skins and seeds are also important. Water bath canning works for acidic tomatoes, while pressure canning is recommended for low-acid fruits and vegetables. Open canning is not recommended for long-term storage. There […]
Oven canning is a method of sealing jars filled with hot, high-acid foods in a hot oven, but it is not recommended for low-acid foods. While it can process a large number of jars at once, it is also susceptible to user error and does not guarantee a constant minimum temperature to kill bacteria. Oven […]
- 1
- 2
