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This calls for a more refined answer then yes or no. (and this will no doubt generate some minus votes...but read me out). At the end of this answer you will find a YES, is you use your sauce reheated. How would you like to answer "is it safe to cross a road?". There is a risk of harm, so: no? That is the correct answer, but IMHO, not a usefull one.Nothing ...


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In general (if it is about random sauce): Unless the sauce is so heavy in sugar (unlikely - 120°C would mean you are making a tomato syrup that will be as thick as honey when cool), oil or thickeners that it will reach pressure-canning temperatures when heated by an oven - NO. The cans are at ambient pressure, so any mixture in them that is dominated by ...


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No, it is not safe. You need a pressure canner. That's what the USDA says about anything containing meat: There are no safe options for canning these foods listed below in a boiling water canner. See http://nchfp.uga.edu/how/can_04/soups.html for a table of pressures and processing times.


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It works best if you use the tuna first and make a salad which you can store, but what I do and it works very well is to find a bowl that is almost exactly the right size for the amount of tuna, but still large enough for there to be just a touch less tuna than the bowl can hold. Then cover the tuna with plastic wrap and push the wrap down onto the tuna so ...


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At the very least, transfer to a food storage container (smallest possible) and cover...for more than a day or two, Ziploc bag, with as much air removed as possible (use water displacement method)...or vacuum seal.



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