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Canning Smoked Fish at Home Item Info

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.

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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 Series:
Pacific Northwest Extension Publications
Source:
University of Idaho Extension Publications, UIEXTPUBS S 53, Special Collections and Archives, University of Idaho Library
Source Identifier:
uie_p450
Type:
Text
Format:
application/pdf
Language:
eng

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Attribution
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/
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