PDF
Canning Smoked Fish at Home Item Info
- Title:
- Canning Smoked Fish at Home
- Creator:
- Rasco, Barbara; Raab, Carolyn; McCurdy, Sandra
- Date Created (ISO Standard):
- 2014
- Description:
- This bulletin gives instructions for lightly smoking fish in preparation for canning and for the canning process itself. Fully smoked fish, in contrast, is too dry and strongly flavored after canning. This is a revision of a 1993 publication.
- Publication Type:
- Pacific Northwest Extension Publication
- Source:
- Special Collections Idaho S 53 (Between E3 - E415)
- Source Identifier:
- uie_p450
- Type:
- Text
- Format:
- application/pdf
Source
- Preferred Citation:
- "Canning Smoked Fish at Home", Agricultural Experiment & UI Extension Publications, University of Idaho Library Digital Collections, https://www.lib.uidaho.edu/digital/uiext/items/uiext32324.html
Rights
- Rights:
- In Copyright - Educational Use Permitted. For more information, please contact University of Idaho Library Special Collections and Archives Department at libspec@uidaho.edu.
- Standardized Rights:
- http://rightsstatements.org/vocab/InC-EDU/1.0/