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Canning seafood

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dc.creator Oregon State University. Extension Service
dc.creator Pacific Northwest Cooperative Extension
dc.creator Raab, Carolyn A.
dc.date.accessioned 2011-11-14T16:04:09Z
dc.date.available 2011-11-14T16:04:09Z
dc.date.issued 2011-11
dc.identifier.uri http://hdl.handle.net/1957/25506
dc.description Revised November 2003. Revised November 2011. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog en
dc.description.abstract Provides research-tested processing recommendations for various types of seafood. Gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. Includes information on storing live seafood, examining home-canned seafood for spoilage and underprocessing, detoxification process for spoiled and underprocessed seafood, general tips on preparation and processing, and answers to frequently asked questions. en_US
dc.language.iso en_US en_US
dc.publisher [Covallis, Or.] : Oregon State University Extension Service en_US
dc.relation.ispartofseries PNW (Series) en_US
dc.relation.ispartofseries 194 en_US
dc.relation.ispartofseries PNW en_US
dc.relation.ispartofseries 194 en_US
dc.subject canning seafood en_US
dc.subject canning fish en_US
dc.subject canning tuna en_US
dc.subject canning clams en_US
dc.subject canning crab en_US
dc.subject canning oysters en_US
dc.subject canning shrimp en_US
dc.subject.lcsh Seafood -- Preservation en_US
dc.subject.lcsh Canned seafood en_US
dc.subject.lcsh Canning and preserving en_US
dc.title Canning seafood en_US
dc.type Technical Report en_US
dc.description.peerreview yes en_US


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