Glad you asked. The time for processing tuna is now 100 minutes at 10# for weighted gauge canners and 11# for dial gauge canners. You need to make adjustment in pressure if you live over 1000 ft. elevation for weighted gauge and 2000 ft. for dial gauge canners.
If you have other food preservation questions you might like to call the OSU Extension Food Preservation/safety hotline which is now open M-F from 9 am-4 pm. The number is 1-800-354-7319. Certified Master Food Preservers are available to answer your questions.
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