Summary
This publication provides research-tested processing recommendations for various types of seafood. It gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. It includes information on storing live seafood, examining home-canned seafood for spoilage and underprocessing, and detoxification process for spoiled and underprocessed seafood. It also outlines general tips on preparation and processing, and answers frequently asked questions.