Canning seafood [2003]

Administrative Report Or Publication

Public Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/administrative_report_or_publications/vd66w021c

Descriptions

Attribute Name	Values
Creator	Oregon State University. Extension Service Washington State University. Extension University of Idaho. Extension Raab, Carolyn A. Pacific Northwest Cooperative Extension
Abstract	Coastal waters, lakes, and streams in the Pacific Northwest provide a variety of seafoods including salmon and many other fish, clams, oysters, shrimp, and crab. You can enjoy these delicacies throughout the year if you preserve them when supplies are abundant. Canning is a popular method for preserving seafood. Products are high in quality and safe to eat when you can them correctly. It’s important to pack and process seafood as directed to guarantee safety. Processing recommendations in this publication have been tested by researchers. Published November 2003. A more recent revision exists. 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	2011-04-06T16:22:02+00:00
Date Issued	2003-11
Non-Academic Affiliation	Oregon State University. Extension Service
Series	PNW (Series)
Subject	Canned seafood
Déclaration de droits	Copyright Not Evaluated
Publisher	[Corvallis, Or.] : Oregon State University, Extension Service
Peer Reviewed	Yes
Language	English [eng]
Replaces	http://hdl.handle.net/1957/20756

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