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

You are welcome, Shambo! That recipe was passed on to me from a good customer when I worked in the retail gourmet cooking store and I make it all the time. Glad it is something your DH can enjoy also. Teresa

Whew. Party's over. We've cleaned up, kind of. Got to bed at 1:30 am. The tuna turned out pretty well. It was different from the previous fish. Flesh was softer, fattier, not as firm. I skipped the chirasi course because I didn't think this fish was all that suited to sashimi. And I skipped the last course because it was getting late and people were full. The third most favorite dish was tuna marinated in miso and lots of sea salt for 24 hours. Served with a topping of wasabi tobiko (wasabi-infused flying fish roe, buy it at a Japanese market) and a smear of honey-wasabi sauce (exactly what it sounds like, honey mixed with a-not-quite toe-curling amount of wasabi powder). The runner up was the blast-seared tuna. Mix soy sauce, honey, and wasabi. Marinate tuna loin block overnight. Roll loin in sesame seeds to coat. Light charcoal in chimney starter. When coals are ready, put blow dryer at base of starter, so that white flame is roaring from top. Place grill on top, sear loin, each side 20 sec. Slice loin into medallions. Top with reserved marinade. The favorite, by far, was a variant of the pan-seared tuna with ginger shiitake sauce. FOAS posted a link to this dish in the previous tuna thread. I made some modifications - pan-browned the shiitake slices first, omitted the soy sauce, omitted the lime juice, added lime zest. Several people asked for this recipe, so here it is, and thanks again to FOAS - - slice shiitake mushroom caps to 1/4 to 1/8 inch, dice stems - brown diced stems in butter, set aside - brown cap slices in butter, working in single layer and turning each slice individually, to crusty, set aside - chop 1/3 c green onions, 1/4 c cilantro, 2 tbsp fresh ginger, 4 garlic cloves - cook in pan medium heat a few minutes, add mushrooms, then 1 1/2 c whipping cream, heat to low, cook until sauce thickens, set aside - heat to high, get pan very hot, add olive oil, sear tuna just long enough to get 1/8 inch cooked layer on each side - reheat sauce, add zest of 2 limes, add a teeny splash more of cream if sauce looks tired, salt to taste (for me, about 1 tsp kosher salt) - plate and be sure to credit FOAS The last dish, which we skipped, was tuna and scallop ceviche with a salsa of my own tomatoes, peaches, and kiwi. It was something I should have served earlier in the evening. Well, I'll have it for lunch and deliver some to the neighbors.

DL, I saw your note on the Harvest forum and came here to see what your questions might be. My vote - Raw packed, hands down. It needs no oil, it has plenty of its own packed raw and tender moist fish won't be an issue. I use less than the tsp salt per pt that most will add, but I do use 1/2 tsp per pt jar, 1/4 tsp for the half pts I process for my mother who lives alone. If I'm using the canned fish in a salad or casserole, salt can be increased then if needed. You said you would be canning when your parts arrive, is your fish frozen now? If so, don't let it thaw completely before trimming and cutting it up for the jars - wear kitchen gloves so your hands don't get so cold but the fish is much easier to handle very cold or still partially frozen. Here's a supporting article you might find interesting - line caught albacore, processed raw: in part: "But the biggest difference between conventional canned tuna and the locally canned product is how it's cooked. The little guys' "natural" or "raw pack" means it's cooked just once, in the can. Commercial canneries thaw and cook the fish before canning, drain off the oils, then pack it in cans with water or vegetable oil. Then they cook it a second time during processing. Double-cooking hides bruising and other flaws in lower-quality albacore, says Herb Goblirsch, a Newport fisherman who started Oregon's Choice Gourmet Albacore (www.oregonschoice.com) almost two decades ago. It turns the albacore a uniform white color, and allows canneries to get more meat off the fish. But there's no comparing the taste. " Here is a link that might be useful: Oregon Live - tuna notes