Home-canned tuna can’t be beat. You will need brand-new two-piece jar lids and a pressure canner, which reaches the high temperature needed to kill dangerous bacteria.

2 1/2 pounds boneless, skinless albacore tuna loins
3 tsp. fine sea salt

Sterilize mason jars, bands and lids by running them through the dishwasher or boiling them in water for 30 seconds. Use tongs or a jar lifter to transfer the jars, bands and lids to a clean kitchen towel on a counter, and let air-dry. Wash tuna. Trim off and discard any dark bloodlines, connective tissue and discolored flesh. Cut the meat into large pieces and pack them into the jars, cutting as needed to leaving a 1-inch space between the tuna and the lid. Sprinkle 1/2 tsp. salt into each jar. Wipe the rims clean with a paper towel moistened with vinegar. Seal jars with the lids and screw on the bands until secure but not too tight. Put the rack in the bottom of the pressure canner and place the sealed jars on top. Pour boiling water into the bottom of the canner, 2 to 3 inches high. Following the manufacturer’s instructions and OSU’s step-by-step pressure canning guide, carefully lock the top of the canner in place. Process the jars for 100 minutes at 11 pounds of pressure. Turn off the heat and allow the pressure to drop to zero, about 30 to 45 minutes. Remove the pressure gauge, wait for 2 minutes, and then lift off the top of the canner. Using tongs or a jar lifter, transfer the jars to the kitchen towel on the counter, spaced apart, and let cool for 12 hours. The lids will make a popping sound as the jars cool, indicating that they’ve created a vacuum. To test each seal, check that the lids have sucked down into a slightly dipped shape and are firmly in place. (Place any jars that don’t seal properly in the refrigerator and use within 3 to 4 days.) Store canned tuna in a cool, dark place for up to 1 year. Refrigerate after opening. Makes 6 half-pint jars