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...
A guide for 4-H food preservation club leaders that includes tips on organizing content for club meetings, teaching techniques, food preservation experiments and standards for evaluating preserved food products, and a short history of food preservation.
Meat from big game animals (such as deer, antelope, elk, moose, and bear) is a nutritious choice for family meals. You'll enjoy eating it when it's good quality and well-prepared. For best flavor, it's important to handle game carcasses carefully and to butcher and store the meat correctly. This publication...
Ripening tomatoes are a familiar sight in Pacific Northwest gardens and fields during the late summer months. Because the storage life of fresh tomatoes is limited, many households preserve them for year-round enjoyment. Home canning is one of the most popular preservation methods.
When canning tomatoes and tomato products, safe...