P.S. after you take the canner lid off or when you put the jars on the counter, you'll hear ping, ping, ping...that's the jars sealing.
yep I have oneI love that sound!
FDA safe canning guidelines for non acidic foods (like tuna) are 110 minutes at not less than 10 psi, if it drops below 10 psi during processing, the clock starts again.
I'm just throwing it out there, there probably is a cushion built into their recommendation. Botulism poisoning is nothing to mess with.
And A.A. canners are the shit!