Extension
Date of this Version
1996
Abstract
Procedures for safely canning and preserving meat, poultry and seafood; includes recommended pressures for pressure canners for various products.
Covers recommended canning procures for meats, poultry and seafood, including: Nebraska altitudes and recommended adjustments to canning procedures; preparing and preserving chicken or rabbit, ground or chopped meat, strips, cubes or chunks of meat, meat stock, clams, king and dungeness crab meat, fish, oysters, tuna, and smoked fish.
Comments
© 1996-2006, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.