Home canning smoked fish Public Deposited

http://ir.library.oregonstate.edu/concern/administrative_report_or_publications/8049g5435

Published March 1993. Reprinted August 2001. A more recent revision exists from University of Idaho. Please check for up-to-date information in the OSU Extension Catalog:  http://extension.oregonstate.edu/catalog

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  • 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 to grow after 2 to 3 weeks of refrigeration. For long-term storage, smoked fish must be frozen or canned. Canning is preferred by many who smoke fish at home. Smoked fish must be processed in a pressure canner to destroy Clostridium botulinum spores.
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  • description.provenance : Made available in DSpace on 2011-03-31T19:56:44Z (GMT). No. of bitstreams: 1 pnw450.pdf: 271654 bytes, checksum: 3f934e5da09f37c8c3db8edf4db2c8ca (MD5) Previous issue date: 1993-03
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2011-03-31T19:56:44Z (GMT) No. of bitstreams: 1 pnw450.pdf: 271654 bytes, checksum: 3f934e5da09f37c8c3db8edf4db2c8ca (MD5)

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