Canning seafood
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Canning seafood

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Published by Oregon State University Extension Service, Washington State University Cooperative Extension Service, University of Idaho Cooperative Extension Service, and U.S. Dept. of Agriculture in [Corvallis, Or.] .
Written in English


  • Cookery (Seafood)

Book details:

Edition Notes

Statement[prepared by Carolyn A. Raab].
SeriesPNW -- 194., PNW (Series) -- 194.
ContributionsOregon State University. Extension Service., Washington State University. Cooperative Extension Service., University of Idaho. Cooperative Extension Service., United States. Dept. of Agriculture.
The Physical Object
Pagination1 folded sheet (5 p.) ;
ID Numbers
Open LibraryOL17613310M

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FISH/SEAFOOD ALTITUDE CHART FOR CANNING FISH AND SEAFOOD FISH – GENERAL METHOD Blue, Mackerel, Salmon, Steelhead, Trout, and other fatty fish CLAMS – WHOLE OR MINCED CRAB TUNA. SOUPS ALTITUDE CHART FOR CANNING SOUPS BEEF SOUP STOCK CHICKEN SOUP STOCK OTHER SOUPS. CURRENT PRODUCTS. Air Fryers. Bacon Cookers. Canners. Canning Kit. Canning and preserving. 1 - 20 of 98 results This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. pasta, casseroles, and breakfast and snack ideas• Potato Soup Parmesan, Seafood Stew, Sweet and Sour Noodles, Spicy Chicken• Tips on drying food in a dehydrator or ovenMeals on. Canning Fish and Seafood. Caution No container larger than a pint jar or No. 2 can should be used in the home canning of fish because difficulties in sterilization make the use of larger sized containers unsafe. Read USDA recommendations for processing fish in quart glass jars that follow. When canning halibut or other lean fish, up to 4 tablespoon of olive oil or vegetable oil may be added to. What makes "Home Canning Meat, Poultry, Fish and Vegetables" unique is that it simplifies the procedures that are used by the canning industry to process low-acid foods (meat, fish, vegetables). This knowledge enables readers to safely can their products at home/5(35).

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