Tuna fish is first canned. 1910 The basic biological and toxicological properties of Clostridium botulinum are discovered. 1920's Bigelow and Esty established the relationship between the acidity (pH) of foods and the heat resistance of bacterial spores. This determination laid the foundation for the...
Makes a great difference, especially when canning Tuna! No fishy smell in the house! reply to comment Bevanne says July 20, 2019 at 7:30 pm Can we use ground cinnamon instead of a cinnamon stick ? reply to comment Cathy says August 21, 2013 at 7:55 am http://www.amazon.com/gp...
This jar is ½ pint (250 ml / quarter-litre) in capacity, short and squat, with a wide mouth. The jar is offered by both Bernardin and Kerr. It mimics the size and shape of tins that salmon and tuna are often sold in. The jars may be popular for canning fish in part because ...