Jeanne Brandt
PNW 194 | Revised November 2020


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.

About the authors

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