Bottled tuna:
Wash jars and sterilize in super hot oven, let them cool.
Cube fish removing bones and bloodline
Cram as much fish as you can into each jar but do not get rim dirty.
Add 1 teaspoon rock salt, 1 teaspoon white vinegar, 1 teaspoon olive
oil and top up with bottled water. Screw the lids on.
Boil gently in huge pot with cake rack under the jars so they
don't hammer and avoid burning the carpet!!! Boil for 4 hours.
Let cool and then check to see if seal has pulled down. If not -
eat that jar or add it to the next batch for resealing.
Kingfish bottles well too.
I also flavour it from time to time - olive and rosemary, lemon and thyme, thai basil and chilli - whatever you want really
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