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Smoke tuna 2 hours. Let cool. Pack in jars and add salt, oil and garlic to each jar. Wipe rims of jars and place heated lids in water and bands to tight n place in pressed canner. Let steam for 10 minutes and process for 90 minutes at 12 lbs pressure. Turn off heat and let stand until pressure reaches zero. Let stand 10 more minutes. Remove from canner and let cool. Big canner can hold 27 tuna jars.
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|Serving Size: 1 Serving (6g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 30 (88%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 0.5mg||0 %|
|Potassium 10.3mg||0 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.8g|
|Protein 0.2g||0 %|
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Calories per serving: 34
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