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#31 ShooterJohn

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Posted 11 October 2012 - 07:48 AM

Picked up my new canner yesterday and can't wait to can them.


Follow very carefully the instructions for pressure canning. Tuna takes and hour and forty minutes at eleven pounds pressure. If it drops below ten pounds pressure don't resume your time until it reaches the correct pressure again. After your jars have cooled remove the rings and lift the jars by the tops to be sure the jars have sealed. Ones that haven't sealed should be refrigerated and eaten immediately.

#32 bzzrd feedr

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Posted 14 October 2012 - 01:13 PM

Yea John everybody has a little different recipe. We do 80 minutes @ 12.5#. We do cans either 1/2 pint or 1 pint. We use to do jars but the cooling time vs. cans makes it so much faster when doing several loads. The last time we put up 350 cans in one morning. When we get the cans temp down to so we can handle with towels we dry them off and place upside down newspaper. Leakers are very seldom if the sealer is set up properly but the oil from the fish makes them very obvious on the newspaper. You are right that the canning procedures need to follow to the letter. Sterilizing the cans or jars prior is loading is also critical. Home canned tuna if done right is awesome stuff.

#33 bzzrd feedr

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Posted 10 November 2012 - 05:43 PM

John Correction we do 80 minutes at 15# pressure. We canned 428 cans yesterday (107 1# cans and 321 1/2# cans). 6 guys and a lot of work.




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