Took a trip to the Oregon Coast. Visited the historic Chelsea Rose in Newport, Oregon and picked up some super fresh Oregon Albacore Tuna. Processed about 80 half-pints of the best tuna this side of the Mississippi (not hard to do, because… well, ocean). 6 oz tuna in half-pint jar with 2-3 Tbps light olive oil as per OSU extension, pressure canned 100 minutes at 10 PSI (my altitude is 200 feet)Lost one to a hairline crack of the jar. We’ll be eating well this year. Excuse the mess on them, they’re awaiting their much-needed bubble bath; they’re cooling in basement, I processed outside because people in my household don’t like the odiferousness (but they like the results later 😃)
by ronniebell
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Scrolling through reddit, totally thought you were handing these out for halloween at first 😂