Knowledgebase
Tuna #889422
Asked November 06, 2024, 10:31 AM EST
Douglas County Oregon
Expert Response
Did you can your tuna in the last 24 hours? You can either reprocess it for 100 minutes or freeze it if it was canned within 24 hours. If it was longer than 24 hours, it would be unsafe to eat.
Here are the proper procedures to can tuna.
Process
Follow the manufacturer's instructions for your pressure canner when processing.
This should include exhausting steam from the canner for 10 minutes before closing the petcock or putting on the weight and allowing pressure to build.
Jars can be stacked in the canner, a rack between layers is recommended.
Process half-pints for 100 minutes.
- Weighted gauge — 10 pounds pressure.
- Dial gauge — 11 pounds of pressure.
Adjust pressure for elevations over 1,000 ft
After processing, remove the canner from the heat and let the pressure return to zero. Remove the weight or slowly open the petcock. Wait 10 minutes before opening the lid and removing the jars.
Test seals on jars within 24 hours. If the jars have not sealed, reprocess with new lids for the entire length of time or refrigerate the product and use it in a few days or freeze it.
Remove rings from jars for storage. Wipe off jars, label with contents and store in a cool dark place.
Each direction time allotment is necessary for safely canning tuna. Even the waiting 10 minutes before opening the lid and exhausting the steam.
Please let us know if you have any additional questions.
Mandy Hatfield