Home canning smoked fish

Administrative Report Or Publication

Public Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/administrative_report_or_publications/8049g5435

Descriptions

Attribute Name	Values
Creator	Pacific Northwest Cooperative Extension Oregon State University. Extension Service Washington State University. Extension University of Idaho. Extension United States. Department of Agriculture Raab, Carolyn A. Hilderbrand, Kenneth S. Pacific Northwest Cooperative Extension
Abstract	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. 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
Resource Type	Technical Report
Date Available	2011-03-31T19:56:44+00:00
Date Issued	1993-03
Non-Academic Affiliation	Oregon State University. Extension Service
Series	PNW (Series)
Subject	Smoked fish Canning and preserving
Rights Statement	Copyright Not Evaluated
Publisher	[Covallis, Or.] : Oregon State University Extension Service
Peer Reviewed	Yes
Language	English [eng]
Replaces	http://hdl.handle.net/1957/20673

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