Extension, Cooperative
University of Nebraska-Lincoln Extension: Historical Materials
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Date of this Version
1996
Document Type
Article
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.
Comments
© 1996, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.