Canning seafood [2011]

Administrative Report Or Publication

公开 Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/administrative_report_or_publications/jh343s605

Descriptions

Attribute Name	Values
Alternative Title	PNW 194
Creator	Raab, Carolyn A. Oregon State University. Extension Service 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 and processing, and answers to frequently asked questions. Keywords: canning shrimp, canning tuna, canning oysters, canning crab, canning clams, canning fish, canning seafood A more recent revision exists. Revised November 2011. 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
Resource Type	Technical Report
Date Available	2011-11-14T16:04:09+00:00
Date Issued	2011-11
Non-Academic Affiliation	Oregon State University. Extension Service
Series	PNW (Series)
Subject	Seafood -- Preservation Canning and preserving Canned seafood
权利声明	In Copyright
Publisher	[Covallis, Or.] : Oregon State University Extension Service
Language	English [eng]
Replaces	http://hdl.handle.net/1957/25506

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