Freshly canned tuna

Since the jars are meant for long storage at room temperature (sealed jars keep up to 1 year in a cool, dark cupboard), you need to use a pressure canner (which raises food temperatures to 240° and above) to wipe out any bacteria that could cause botulism, a serious illness. You can order a pressure canner online from amazon.com. Use either a dial-gauge or a weighted-gauge pressure canner; be sure to follow the manufacturer's instructions. For detailed advice on canning with a pressure cooker, see the USDA Complete Guide to Home Canning, online at foodsaving.com/canning_guide.

Feel free to add a pinch of dried seasonings to each jar, such as red pepper flakes, dried oregano, or dried rosemary.

Recipe: Freshly Canned Tuna