Before reusing tuna cans, cleanliness is everything. You don’t want leftover oil or fish odor mingling with your stored food.
- Wash thoroughly: Use hot, soapy water to scrub away any residue.
- Deodorize naturally: Fill a sink or bowl with warm water, baking soda, and a splash of vinegar. Soak the cans for 15–20 minutes. This neutralizes smells and sanitizes the surface.
- Dry completely: Air-dry the cans upside down on a towel or place them briefly in a warm oven (turned off) to remove all moisture. This step helps prevent rust.
- Optional: Line the inside with parchment paper, foil, or plastic wrap if you plan to store ingredients directly inside the metal.
With clean cans ready to go, you’re set to create order in your fridge—one small container at a time.
