5 Things to Know About Home-Canned Tuna

It is safe only if you use a pressure canner and follow tested recipes. No shortcuts or water-bath canning.

The texture will be softer than store-bought tuna. Home-canned tuna comes out mushier, more like canned salmon.

Commercial tuna is cooked twice: first in a steam bath to remove moisture, then again under pressure in the can. That double-cook gives it a firm, flaky texture.

Home canners typically raw-pack the fish straight into jars. One cook cycle means the tuna does not get that second firming treatment.

Do not expect the same flaky chunks you get from a store-bought can. The trade-off is a softer, more spreadable result.