Homemade Canned Tuna

André Baranowski

Home-canned, oil-packed tuna is sumptuous, flaky, and full of flavor—a world apart from most commercial versions. Tuna is a low-acid food, so it must be canned with a pressure canner, preferably of the weighted-gauge variety. The pressure creates a higher-than-boiling temperature that kills any bacteria that may cause spoilage.