If less than 24 hours old they can be reprocessed but it is done for the full amount of time - 100 min. per NCHFP. If more than 24 hours old they should be disposed of.

Dave

Here is a link that might be useful: NCHFP canning tuna

Do you mean 100 minutes not 110? Because that's the time for pints and half-pints of tuna.

As Dave said, within 24 hours you can re-process. That means basically starting over with fresh lids, hot clean jars, etc. But that's a whole lot better than wasting that much tuna.

Re-processing for the appropriate time is especially important with a fish that's often used in sandwich filling and eaten without any additional cooking.

Carol

jamhar, I was gone all day and just saw your post, did you make the 24-hour window for reprocessing? New lids, start just as though beginning for the first time, the timing must be consecutive uninterrupted minutes to be safe. 100 minutes.

That was a shame, good news is while I prefer my tuna raw packed, I know many who pre-bake and that's the way the canneries do it too, they prebake whole fish then section off the meat and pack, can. My MIL didn't pressure can but she took whole tuna when she had it to the cannery, baked it there, filled the cans (and they really were cans not jars) and they canned it for her. The end product is more dry but can certainly be flaked up for tuna filling for sandwiches, used in casseroles etc. and may still be better than what you can buy at the store.

Tuna can be canned with water in the jars, so if you could add water before reprocessing, that would keep it more moist. It is in the BAll Blue Book on canning tuna with the water.