Canning Seafood
Handling, preparation, processing directions, and helpful tips are offered for canning tuna, clams, oysters, crabs, shrimp, and other fish–including trout and salmonid species.
Related publications
-
Farm-direct Marketing: Location and Facilities for On-farm Sales
This revision discusses aspects of good location and facilities for a farm-direct marketing business, including location, site selection, parking, and types of facilities (such as a roadside stand or market or a U-pick operation).
- Pages:
- 4
- Published:
- October 1992
- Revised:
- May 2020
- Reviewed:
- January 2023
- SKU:
- PNW204E
Authors: -
Hard Cider Production and Orchard Management in the Pacific Northwest
Making hard cider for both commercial and private enjoyment is the target of renewed interest in areas that are well suited to growing apples. This bulletin provides guidance for making hard (fermented) cider as well…
Authors:Price: $11.00 -
A Guide to the Fining of Wine
If you've ever had a problem with the quality of the products from your winemaking efforts, you'll want to read this publication.
- Pages:
- 16
- Published:
- May 2009
- SKU:
- EM016
Authors:Price: $1.65 -
Canning Tomatoes and Tomato Products
Given the short storage life of fresh tomatoes, canning is the best way to enjoy the summer's bounty year-round.
- Revised:
- July 2019
- Reviewed:
- January 2024
- SKU:
- PNW300
Authors:Price: $3.50