How many people you canning for? One person = 1/2 pints, 2 or 3 = pints, etc.

-Belly loins are better for canning (more oil). I usually do a mix of 1/2 top loin, 1/2 bottom loin per jar. Too much top loin, and you will have very dry canned tuna!

- Pack jars tight, and leave room at the top of the jar for bubbles, air release, etc., as they cook in the canner. Rule of thumb I use is on 1/2 pints, I only pack to the bottom of the ring on the jar neck (at least 3/4" from the top) on larger jars, plan on at least an inch.

- Put 1/8 to 1/4 tsp. canning salt on top of meat in each jar for 1/2 pints, 1/4 to 1/2 tsp. for pint jars. A dribble of lemon juice can be good too.

-For jalapeno tuna, add a couple slices of jalepeno when you put the salt in. For 'smoked' you can add 1 drop of liquid smoke.

- PLan on cooking at 11-14lbs, for 110 minutes. (Some will say 11 pounds, etc., but fact of the matter is, pressure is rarely constant, and will fluctuate.) DO NOT let it get below 10lbs, or above 15lbs.

- Wipe the top of each jar clean for a good seal, lay a lid on top, secure a ring so it is snug, but not tight. You want air to release.

- THere should be a little disc/tray in the bottom of the cooker to keep jars from sitting directly on the bottom.
* PLace little tray thing on bottom, then jars on top of it.
* Add another layer of jars, OFFSET of bottom layer. (top jar should be
on edges of 2 jars under it)
* Add a min of 1" of water to bottom of cooker, 2" is good, (just make
sure it's not up to rings on the bottom layer of jars)
* Add 1/2 C. vinegar to water to help keep jars somewhat clean, and
reduce stink.
* Secure top, and turn on burner (A stove is better than propane
turkey cooker, as you can better control heat)
* As pressure builds, a little button should pop up on the top of the
cooker, this is when you can place the weight on the little pressure
stem thingamajob.
* With weight on, pressure shoudl begin to rise. Start timer when you
get just above 10lbs.
* Bbabysit the cooker for the next 110 mins, adjusting burner temp to
keep pressure in range.

* Once the time is up, turn off burner, and allow to cool slowly. Pressure guage shoudl read "0", and little button should drop back down from lack of pressure. NOW it is safe to open. Caution, lots of hot, stinky steam. Have oven vent fan on! As jars cool, you will hear 'tink' 'tink' 'tink' as they begin sealing. If you push on a lid, and it's sucked down, you're good. If it can be depressed, you didn't get a seal... eat these in next few days. It may take over and hour or two for jars to seal.

Easy