EC96-450 Let's Preserve: Meat, Poultry, Fish and Seafood

Authors

Julie A. Albrecht, University of Nebraska - LincolnFollow
Dennis E. Burson, University of Nebraska - LincolnFollow

Date of this Version

1996

Comments

© 1996, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.

Abstract

Canning meat, poultry and seafood is one way to preserve food for the future. This publication provides accurate, up-to-date methods for safe canning of meat, poultry and seafood.

For general directions on how to can, refer to “Let’s Preserve: Canning Basics” EC90-434.