What are the best tuns tips?

Tuna

Tuna should first be thoroughly cleaned, boned and cut before canning. It can then be inserted into small sterilized canning containers with some salt and olive oil. The pressure cooker is also required when tuning tuna. The canned containers are cooked in a pressure cooker for a little more than an hour and a half. Any containers that have not been properly sealed should be either consumed immediately or chilled. The intestines, head, skin and bones should be removed. Tuna without skin and boning can also be purchased from the local fish market. Some individuals also prefer to remove dark blood from fish. Pieces that are 1 to 2 inches (2.5 to 5 centimeters) are large, should be enough to preserve tuna, because pieces of this size fit easily into a canning container. The tuna should be used a small 8-Úní (240 milliliter) container for preservation. Larger vessels can promote Erial BACT, resulting in a spoiled product. All glasses, lids and breastsTeny should be sterilized before canning tuna.

New canning containers should be sterilized before soap and hot water. Immending a container, eyelids and rings in boiling water is one of the methods of sterilization. The pot may be removed from heat after a few minutes and the glasses can sit in the water until they are ready for use. The person can also operate all parts of the Canning container through the dishwasher with the hottest possible water.

pieces of tuna can then be added to the container. When tuning tuna, it is important to make sure that there are virtually no air bubbles between the pieces. If necessary, smaller pieces of fish can be used to fill in all gaps between larger pieces. A gap of 1 inches (2.5 centimeters) should also be left between the upper part of the fish and the edge of the container.

A generous amount of salt SPAK should be sprinkled to the top of the fish. Other spices can also beUse to fill the taste in the fish. Examples are garlic, rosemary and Jalepeño peppers. The olive oil should then be added to the glasses when preserving tuna. Again, the space of about 1 inches should be left between the upper part of the fish and the oil and the edge of the container.

When all fish, spices and oil were added, the lids can be placed on a glass. The metal rings should also be slightly screwed. Then a few centimeters of water and spacers to the bottom of the pressure cooker should be added and should be placed on the stove over a high temperature.

full tuna containers can then be added to the pressure cooker. They should be placed on the bottom of the pressure cooker in the circle. If there is enough space, another layer of canning container can be placed on the first layer.

The pressure cooker lid should be securely attached and locked to the site. A canned tuna usually requires 10 to 15 clibers of pressure. The pressure can usually be controlled by turning the heat up or down. Tuna containers should cook 90 to 100 mInut before removing the pressure cooker from the heat.

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lid of the stove stove should not be removed until the pressure meter reads the zero. This can take 15 minutes to an hour. The glasses can then be removed and planted on a towel before storage to cool. Any containers that have not been properly sealed should be consumed immediately or stored in the refrigerator and consumed within a few days.