tuna canning help

SamBen · 10-20-2003, 02:40 PM

I have canned my tuna however I only cooked it for 75 minutes @ 13 lbs pressure. I now know you have to cook it for 100 min's or there about. Im wondering if it will be salvagable?? All my lids did pop to seal and Im not sure wether to store it or have a tuna feast now because it wasnt cooked long enough?

10-20-2003, 03:06 PM

:depressed: !!!DO NOT EAT THIS FISH!!! :depressed:
Put new lids on it and put it back into the pressure cooker and redo it for 100 minutes @ 10+ psi.

If the jars (cans) went into the refrigerator you can eat it fast.

[ 10-20-2003, 04:08 PM: Message edited by: Keta ]

Noah II · 10-21-2003, 03:20 PM

I really hesitate to jump in here. :whazzup:
The old rules were 90 minutes at ten punds as long as you were not over 2000 feet above sea level. The new rules I see are 100 minutes @ 11 pounds, as I see it to add a level of safety.
To be sure call your county extension agent. They have someone there who could advise you.

Me, I'd have a Tuna feast if it has been refrigerated. :smile: If not, time to go crabbing.