Per NCHFP using quarts is not recommended. See link below for details. And the BBB says "Only can in half-pints or pints." I also checked several other canning sites with recipes for doing tuna and they all say the same thing - half-pints or pints only. I assume but don't know for sure, that it has to do with the density of tuna. Packed in a quart jar it would be difficult if not impossible to insure safe internal temps without an extraordinarily long processing time as it is already 100 mins. for pints. Simply adding more time won't insure the necessary temps are attained. Plus I would wonder, assuming you wouldn't use an entire quart at one time - that's a LOT of tuna salad ;) - once opened, how long would the remainder keep in the fridge without spoiling? I recommend freezing until you can get more pint/half-pint jars. Dave Here is a link that might be useful: NCHFP- Canning Tuna

Thank you all for your help!! We decided to go with the Bamboo green granite! It was in our budget.. (which I am quite surprised about because it is so exotic) and the color scheme is still exactly what I was going for! colorfast - we are in GA and this stone is actually coming from one of the ATL yards. The good thing is they will ship it down here and if I don't love it as much, they will ship it back! A trip to Atlanta is the last thing I want to do right now by myself with my two babies.. doesn't sound like much fun even if there is a beautiful piece of stone waiting for me to fall in love with it and bring it home! :-) dianalo - you said it just right! I based all my decisions with the vision of the first slab, so nothing I saw looked right. But I let go of that because I had no choice and started looking with "different eyes" persay! And now I am more in love than before!!! SOO EXCITED!! Now to finish the last bit of demo and have the floors installed so we can get the pretty stuff moved in!! Thanks again for all of the suggestions and help!

How much canned tuna is OK? Fortunately, parents and kids need not give up tuna altogether. There are two main kinds of canned tuna: chunk light and solid or chunk white (albacore). All canned white tuna is albacore. Its mercury levels are almost three times higher than the smaller skipjack, used in most canned light tuna. These recommendations are based on EPA guidance and estimates of mercury in the most popular canned tunas: Canned white, or albacore (0.32 parts per million of mercury). Children under six can eat up to one 3-ounce portion a month; children from 6–12, two 4.5-ounce portions a month. Adults, including pregnant women, can safely eat it up to three times a month (women, 6-ounce portions; men, 8-ounce portions). Canned light — the safer choice (0.12 parts per million of mercury). Children under six can eat up to three 3-ounce portions per month. Older children and adults can safely eat it once a week. But look out for “gourmet” or “tonno” labels. They are made with bigger yellowfin tuna and can contain mercury levels comparable to canned white. A better alternative is canned salmon (mostly sockeye or pink from Alaska), which is low in contaminants and high in heart-healthy omega-3s. It’s also sustainably caught in Alaska and similarly priced, making it a great choice all around. https://www.edf.org/oceans/mercury-alert-canned-tuna-safe-eat?_ga=2.1742961.1371067528.1499192606-1336575232.1499192606

Oh, sorry Lars for the confusion. I started an on-line shopping file back in mid March. NYTimes, Eater, Food&Wine, etc, all posted link-lists. Even Chowhound, eGullet, forums posting favorites. I decided to only post on-line ordering I was familiar with. Like Elmer, we could not get any delivery by mid March. I had one egg and half a stick of butter. 2 pounds of flour. Did not panic with a somewhat full freezer. Not having many choices did feel a bit sad but felt fortunate we had so much more than most. I did post back then we could keep healthy through next Thanksgiving. That was true but not what we found out to be mentally sane, 😂. NY became the global hot spot and 10 miles away from us was a USA hot spot. Organized our freezer awaiting a FreshDirect order of over 600, but only less than 200 arrived. Bummer. Then a fancy NYC wholesaler opened up to home delivery. Banked it, then they got backed up. Who has freezer room for 12 8pound pork butts. Or 20 pounds of ginger, 😂. (they have fixed that now somewhat). I can order one pound of blue cheese, many varieties, instead of a 12 pound wheel. There is a y-tube guy that visits stores like Aldi and Joes, WholeFoods, Costco, etc. He is in Chicago. Keto, but that covers meats. Annoyingly enthusiastic but good viral shopping by weekly store shopping. (Bobby, FlavCity). Kim, handle 'Wads' is adorable shopping Costco and Ikea. She did a hilarious video shopping all through Ikea last week. That is how I know my Aldi is not what it should be. My Costco was a mess but found out it was the flagship store and finally remodeled 4-5 years ago. (it was a mess). TJ's was a disaster but they doubled their square footage in a re-model a couple years ago. The moral story of this covid insanity, ?. We have more than ever in stock. Crisper drawer is beyond stuffed. Nothing goes bad. I check and sift through it daily. Eating better than ever and much cheaper than ever. Breakfast, lunch snack, is YOYO. Only dinner is talked about and planned. Even that often covers two days. Not at all leftovers. Makes a different meal day two. Or easy freezer meals forward.