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I got back from catching Tuna, I want to can some of my tuna. I bought a used pressure canner, it is a automatic pressure setting of 15 pounds pressure. I loaded it up with water on a test run and got the pressure to rise up to 15 where the wiggler started working. Then I cut down the heat and heald it at 11 lbs. Is this a okay method to get the pressure up to 11-12 and cut down the heat to hold it there? Or do I need to run it up to 15 lbs and hold it there? If I run it at 15 lbs is the time different than 110 mins?

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mudde
 

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I don't have personal experience with canning tuna but the lady who does mine gave me these directions: 10lbs for 1:40min w/a little salt, garlic, or hot peppers, whatever you like.
 

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I got back from catching Tuna, I want to can some of my tuna. I bought a used pressure canner, it is a automatic pressure setting of 15 pounds pressure. I loaded it up with water on a test run and got the pressure to rise up to 15 where the wiggler started working. Then I cut down the heat and heald it at 11 lbs. Is this a okay method to get the pressure up to 11-12 and cut down the heat to hold it there? Or do I need to run it up to 15 lbs and hold it there? If I run it at 15 lbs is the time different than 110 mins?

Thanks
mudde
 

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yes you can reduce time at 15 # to 90 minutes.But have always canned at 10# for 110 minutes with zero problems for years . 15# and you don't notice the pressure going up for a few minutes you may redorate your suroundings.My 2 cents scotty
 

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The recipe book that came with my pressure canner recommends 11 lbs for 110 minutes. Some of the newer canners I'd be wary of running at higher pressures for prolonged periods - they don't make 'em like they used to. If you can find the instructions for your canner (try online) I'd go with those.
 

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I got back from catching Tuna, I want to can some of my tuna. I bought a used pressure canner, it is a automatic pressure setting of 15 pounds pressure. I loaded it up with water on a test run and got the pressure to rise up to 15 where the wiggler started working. Then I cut down the heat and heald it at 11 lbs. Is this a okay method to get the pressure up to 11-12 and cut down the heat to hold it there? Or do I need to run it up to 15 lbs and hold it there? If I run it at 15 lbs is the time different than 110 mins?

Thanks
mudde
There is this great book that I use as a reference for all canning:

The Ball "Blue Book of preserving".

Has all the information you will need and works as a great reference. I keep one at home, and one in the 5th Wheel (we often can on long trips). I got mine at Bi-Mart...I am sure it is available about anywhere you can find canning supplies.
 
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