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Filtering by: Subject Seafood -- Preservation Subject Canning and preserving

Canning seafood [1981]

Creator:

Raab, Carolyn A., Oregon State University. Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture

Abstract:

Revised March 1981. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Other

Full Text:

- Canning Seafood Coastal waters and streams in the Pacific Northwest provide a va- riety of seafoods
Canning seafood [1979]

Creator:

Raab, Carolyn A., Oregon State University. Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture

Abstract:

Published August 1979. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Other

Full Text:

they are preserved when supplies are abundant. Canning is the method of preservation com- monly used
Canning seafood [2011]

Creator:

Raab, Carolyn A., Oregon State University. Extension Service, and Pacific Northwest Cooperative Extension

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...

Resource Type:

Technical Report

Full Text:

Seafood A Pacific Northwest Extension Publication Oregon State University • University of Idaho