Canning tuna, how long does tuna need to be at 250 ti kill the bacteria?
I am using retort bags. When i used jars the process was 100 minutes at 10psi. I understand that amount of time and pressure ensures that all the jars, lids, and tuns in the pressure cooker reach 250 degrees long enough to make it safe to eat. I have a pressure cooker with a temp probe that i can monitor the temperature of the bags in the thickest part of the batch. I flatten each pouch and stack 5 together in each rack. This ensures good steam circulation. I would like to know how long the tuna needs to at 250 to make it safe to eat. I would add time as an extra precaution. Any help would be appreciated. Thx Steve 503-997-7090
Thanks for the question. Sadly, we do not have any validated pressure canning recommendations in retort pouches for tuna or any other products. Therefore, I cannot recommend any processing times.
I apologize for the delay in responding – I was trying to find some resources, but there is nothing that is transferable to a home pressure canning system. I am putting this on my list of needs for things that need to be studied.