Cómo hacer ATÚN y BONITO en ACEITE ▶ CONSERVA CASERA 100% SEGURA

How to safely preserve tuna or bonito. There are many recipes for homemade canned tuna or bonito in oil or marinade, and most pose a risk of botulism because the heat treatment is not done properly. If you want to learn how to make 100% safe homemade canned tuna/bonito in oil or marinade, follow our step-by-step tutorial. 1. Preparing the fish: Cook the fish in slices or large chunks in salted water (15-30g of salt per liter of water) for 20 minutes. Drain well and dry. Then fill the jars, leaving about a finger's width of space at the top. Fill with oil or marinade. Cover and heat-treat in a pressure cooker for 35 minutes for 350ml jars. (You can add spices to your liking.) 2. Preparing the raw fish: Fill the 350ml jars with the raw fish, add a small spoonful of salt, and fill with oil or marinade. Cover and heat-treat in a pressure cooker for 45-50 minutes for 350ml jars (You can add spices to your liking) ✅ Follow the Amazing Recipes channel on WhatsApp 👉https://whatsapp.com/channel/0029VbCL... ✅ Here I explain in more detail the danger of botulism in home-canned goods 👉    • ✅ BOTULISMO y CONSERVAS CASERAS ▶ PELIGRO 💀   Video Chapters: 00:00 The danger of botulism in home-canned goods 00:18 Do you have to sterilize the jars? (Myth debunked) 00:41 Two ways to prepare tuna (Cooked vs. Raw) 01:02 How to properly fill and remove air 01:13 The science of pH: Why is tuna a "danger zone"? 01:52 Why a water bath is NOT safe 03:00 The solution: How to use a pressure cooker (autoclave) 03:26 Times and exact pressure for 350ml jars 03:42 The common mistake when cooling jars 04:03 Final result and storage tips -------- #amazingrecipes