This publication 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.

Authors: 
Raab, C. A.
Short Description: 
A step-by-step guide on how to prepare and can common seafood in Oregon.
Product Number: 
ORESU-G-11-025
Entry Date: 
Friday, June 16, 2017
Price: 
Free
Length: 
4 pp
Year of Publication: 
2011
How to Order: 

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