Home Canning & Histamine Issues

Is anyone here familiar with histamine issues as relates to home canned fresh garden & homestead foods? From what I have read, temperatures between harvest/cull time and processing the edibles time are important to keeping histamine production to a minimum. What I am thinking may be best practices for lowest histamine possible for my own fresh garden & homestead produce:

Harvest fruit/veggies

Rinse/wash well immediately with cold water

Set to chill in very cold fridge

Cold can everything as soon as possible

Store in proper temperature controlled space once processed

Rotate FIFO for all fresh home grown/raised processed foods

The sooner the produce is chilled and properly processed, the less time and opportunity the produce has to produce additional histamine build-up. That is why I am trying to figure this out. I cannot harvest, clean, chill, prep, and process all of my homestead produce quickly enough to prevent all “rest” time for all produce; therefore, keeping the produce cold as long as possible before processing in the canner or deep freezing is the goal.

Anyone else dealt with this or have a best practices process already set up for this issue? I imagine it would be similar for home raised meat & eggs… cull & process livestock, freeze or chill edible content, process asap for canning or deep freeze until ready to cook.

I’m asking in this sub due to possible rigid rules of cold vs hot canning and other issues that may prevent other subs from considering ways to safely modify canning prep in order to make food safer for people with severe histamine issues, while also reaching for the safest food prep practices feasible, given the circumstances.

If anyone has any input or ideas, I would greatly appreciate your thoughts. Thank you and best wishes to everyone 🙏🦋