Add to ORKGPublished August 1979. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalo
November, 1938."Adapted from U.S.D.A. bulletin no. 1762, Home canning of fruits, vegetables, and mea...
A simple method for canning squid (Loligo sp.) is discussed. Hot blanching the dressed meat in 7% br...
Worldwide demand for seafood has increased in recent years due to its prodigious nutritional proper...
Published November 2003. A more recent revision exists. Facts and recommendations in this publicatio...
A more recent revision exists. Revised November 2011. Facts and recommendations in this publication ...
Revised July 1990. A newer revision exists. Please look for up-to-date information in the OSU Extens...
1 online resource (PDF, 2 pages)This archival publication may not reflect current scientific knowle...
"Information from Human Environmental Sciences Extension.""Food preservation.""Quality for keeps."Re...
Seafoods are becoming more abundant on midwestern markets. You can get them in the fresh, canned or ...
Procedures for safely canning and preserving meat, poultry and seafood; includes recommended pressur...
Harvested from the University of Missouri Extension website."Pressure canning is the only safe metho...
This guide, containing up-to-date instructions for preparing safe home-canned foods, is based on res...
Extension Circular 55-910: This is about seafood. Includes information on lobster, crab, shrimp,...
Handling, preparation, processing directions, and helpful tips are offered for canning tuna, clams, ...
Canning is the most important factor in the fishery industry today, but information concerning the p...
November, 1938."Adapted from U.S.D.A. bulletin no. 1762, Home canning of fruits, vegetables, and mea...
A simple method for canning squid (Loligo sp.) is discussed. Hot blanching the dressed meat in 7% br...
Worldwide demand for seafood has increased in recent years due to its prodigious nutritional proper...
Published November 2003. A more recent revision exists. Facts and recommendations in this publicatio...
A more recent revision exists. Revised November 2011. Facts and recommendations in this publication ...
Revised July 1990. A newer revision exists. Please look for up-to-date information in the OSU Extens...
1 online resource (PDF, 2 pages)This archival publication may not reflect current scientific knowle...
"Information from Human Environmental Sciences Extension.""Food preservation.""Quality for keeps."Re...
Seafoods are becoming more abundant on midwestern markets. You can get them in the fresh, canned or ...
Procedures for safely canning and preserving meat, poultry and seafood; includes recommended pressur...
Harvested from the University of Missouri Extension website."Pressure canning is the only safe metho...
This guide, containing up-to-date instructions for preparing safe home-canned foods, is based on res...
Extension Circular 55-910: This is about seafood. Includes information on lobster, crab, shrimp,...
Handling, preparation, processing directions, and helpful tips are offered for canning tuna, clams, ...
Canning is the most important factor in the fishery industry today, but information concerning the p...
November, 1938."Adapted from U.S.D.A. bulletin no. 1762, Home canning of fruits, vegetables, and mea...
A simple method for canning squid (Loligo sp.) is discussed. Hot blanching the dressed meat in 7% br...
Worldwide demand for seafood has increased in recent years due to its prodigious nutritional proper...