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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 |
