Canning Seafood

Report

Open access

Carolyn Raab and Jeanne Brandt

Pacific Northwest Publications, PNW 194, University of Idaho Extension, Oregon State University Extension, Washington State University Extension

12/31/2015

Abstract

food-preservation-safety

food-and-health

Learn how to can salmon, tuna, clams, crab, oysters, shrimp and other fish and how to be sure your canned seafood is safe to eat.

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Title: Canning Seafood
Creators: Carolyn Raab - Oregon State University
Jeanne Brandt - Washington State University
Series: Pacific Northwest Publications; PNW 194
Publisher: University of Idaho Extension, Oregon State University Extension, Washington State University Extension
Identifiers: 996749646701851
Academic Unit: University of Idaho Extension
Language: English
Resource Type: Report