[shrimpman steve]

My canning process is very similar. i don't use oil, and I add a teaspoon of vinegar to each jar. this brings up the acidity and will stave off unwanted "bugs". I also don't fill the jars with water, there is enough liquid in the fish. One last difference I don't use sugar.

Don't tighten the rings to much, just snug. they will seal as they cool.

I recommend wide mouth jars as well. This works great and tastes fantastic. The problem is it looks VERY unappetizing in the jar, don't let it freak you out, it is the best tuna you will have.