Revised October 1990. 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
Revised July 1990. A newer revision exists. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Revised August 1992. 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
Revised July 1992. 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
Revised July 1992. 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
Labeling is just as important at home as it is for fairs, although it may not be quite as elaborate. At a later date, you’ll want to know what the product is and when you preserved it. You also may want to write down additional information about the way you...
Smoked fish is considered a delicacy in the Pacific Northwest. Whether caught or purchased, fish can be smoked successfully at home. Once smoked, fish has a short shelf life. Even refrigeration won’t guarantee that smoked fish will stay safe to eat. The bacteria that cause botulism food poisoning could start...