When I lived in San Diego, I was assigned to the tuna cannery several times. We would open cases and cases of canned tuna and then re-can the tuna in new cans. Does anyone know the reason for this type of canning?

I worked the cannery twice but I never recall opening up old cans and putting the tuna in new cans. All i remember was how horrible we smelled after working there. We used to joke that we should burn our clothes after working there.

I was from the Cardiff 1st ward...

Church cannery???

Oh....I thought you said "Church chicanery."

I grew up in the Sacramento area and we worked a cannery too. I helped in canning whole tomatoes mostly. But one time the church got a hold of a huge shipment of dented cans of a name brand tomatoe juice. We had to open the cans and pour the juice into 5 gal buckets. They then re-cooked and re-canned the juice. As in the case of tuna, the stink was terrible.

I know that I didn't drink tomatoe juice for like 10 years after that.

I have no idea why anyone would recan anything. The actual food value must go to zero from the process.