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A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
Author: Wilbur F. Eastman, Jr.
Publisher: Storey Publishing, LLC
Total Pages: 241
Release: 2011-03-09
Genre: Cooking
ISBN: 1603427554
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Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.

Washington Fish Canning Guide

Washington Fish Canning Guide
Author: State College of Washington. Extension Service
Publisher:
Total Pages: 3
Release: 1951
Genre: Fish as food
ISBN:
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The Canning of Fish and Meat

The Canning of Fish and Meat
Author: R. J. Footitt
Publisher: Springer Science & Business Media
Total Pages: 324
Release: 2012-12-06
Genre: Technology & Engineering
ISBN: 1461521130
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Canning as a preservation process has proved its value in its contribution to the preservation, distribution, and storage of world food supplies, and is a traditional way of preserving fish and meat. With increasing concern for the environment, it has much to offer with its use of readily recyclable container materials and product stability at ambient conditions, as well as long life. For some foods, such as fish and meat, the character of the canned product has become an accepted and sought after quality by the consumer but for other foods, other methods of preservation have delivered a 'fresher' character. However, there is a growing realisation that these other methods of preservation of foods carry critical control requirements through the whole distribution chain, which, considered together with environmental implica tions of energy usage and packaging recycling potential, has led to a resurgence of interest in canning. Increasingly, in the major markets, legislative control of fish canning is following (and extending) the style previously only applied to canned meat, with enormous implications for fish canneries worldwide.

Fish Canning Guide

Fish Canning Guide
Author: Washington State University. Cooperative Extension Service
Publisher:
Total Pages: 1
Release: 1972
Genre:
ISBN:
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Fish Canning Handbook

Fish Canning Handbook
Author: Les Bratt
Publisher: John Wiley & Sons
Total Pages: 330
Release: 2010-09-29
Genre: Technology & Engineering
ISBN: 1444390384
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Fish Canning Handbook Fish Canning Handbook Edited by Les Bratt Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations have a competent understanding of the technologies involved, including the basic requirements for container integrity and safe heat sterilisation. This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics is covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis. Also available from Wiley-Blackwell Fishery Products: Quality, safety and authenticity Edited by H. Rehbein and J. Oehlenschläger ISBN 978-1-4051-4162-8 Handbook of Seafood Quality, Safety and Health Applications Edited by C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara ISBN 978-1-4051-8070-2 Fish Processing: Sustainability and new opportunities Edited by G. Hall ISBN 978-1-4051-9047-3

Pressure Canning Meat And Fish For Beginners

Pressure Canning Meat And Fish For Beginners
Author: Roseline Davidson
Publisher: Independently Published
Total Pages: 0
Release: 2024-01-21
Genre: Cooking
ISBN:
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Unlock the secrets of expert-level home canning with ''Pressure Canning Meat And Fish For Beginners'', your definitive guide to preserving fish and meat like a seasoned pro. Whether you're a novice enthusiast or a seasoned canner looking to elevate your skills, this book is your gateway to a world of culinary possibilities. Let's delve deep into the art and science of pressure canning, focusing specifically on fish and meat. From succulent seafood to savory meats, you'll learn step-by-step techniques, insider tips, and creative recipes that turn your pantry into a treasure trove of delicious, ready-to-eat meals. Key Features: Comprehensive Canning Techniques: Master the fundamentals of pressure canning, from equipment selection to safety protocols, ensuring every jar you create is a masterpiece. In-depth Meat and Fish Selection: Discover the nuances of choosing quality cuts of meat and the freshest fish, ensuring your canned creations boast exceptional flavor and texture. Expert Tips for Flavor Enhancement: Elevate your canned goods with creative enhancements and flavor profiles, exploring a variety of herbs, spices, marinades, and sauces that make each jar a culinary delight. Inspiring Recipes for Every Palate: Unleash your culinary creativity with a diverse range of recipes, from zesty seafood medleys to hearty meat stews, designed to satisfy every taste and preference. Troubleshooting Common Issues: Navigate potential pitfalls with ease using our troubleshooting guide, ensuring your canning endeavors are seamless and successful every time. Safety First Approach: Prioritize your health and well-being with our safety-first approach, guiding you through proper procedures to guarantee the longevity and safety of your canned goods. Storage Mastery: Learn how to store your canned fish and meat for maximum freshness and flavor, with insights into ideal temperatures, shelf life, and rotation strategies. "Pressure Canning Meat And Fish For Beginners" is not just a cookbook; it's your companion on a journey to becoming a confident and proficient home canner. Whether you're an avid foodie, a sustainability enthusiast, or someone who simply loves the convenience of having a well-stocked pantry, this book empowers you to take control of your culinary destiny.

The Complete Guide to Pressure Canning

The Complete Guide to Pressure Canning
Author: Diane Devereaux - The Canning Diva
Publisher: Rockridge Press
Total Pages: 230
Release: 2021-09-14
Genre:
ISBN: 9781638788041
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The Complete Guide to Pressure Canning is a safe, practical, step-by-step resource to preserve the low-acid foods that you love. From soups and stews, to meals-in-a-jar, to kitchen staples like broths and beans, pressure canning is a time-honored craft that allows you to safely and affordably preserve the food your family loves to eat. Written by The Canning Diva(R) Diane Devereaux, The Complete Guide to Pressure Canning delivers everything you need to confidently achieve pressure canning perfection. With The Complete Guide to Pressure Canning you will discover the ease of pressure canning, understand the science behind safe food preservation, and enjoy delicious recipes for stocking your kitchen and feeding your family. In the pages of this all-in-one pressure canning roadmap you'll find: An overview of pressure canning basics that includes guidance for buying a pressure canner and pressure canning fundamentals More than 80 pressure canning recipes for: stocks, broths, soups, and stews; meats including wild game and fish; meals-in-a-jar; tomatoes and vegetables; beans and legumes; and more Pressure canning charts for safely canning vegetables and meats that include quantity, yield, jar size, processing time, and PSI gauge guidance A "First Batches" Chapter that includes two practice recipes for those new to pressure canning With The Complete Guide to Pressure Canning, readers of all skill levels will learn to successfully preserve and serve wholesome, nourishing foods that everyone will enjoy.

Simply Canning

Simply Canning
Author: Sharon Peterson
Publisher:
Total Pages:
Release: 2013-11-30
Genre:
ISBN: 9780989869706
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Simply Canning - Survival Guide to Safe Home Canning. Do you know the most important information for safe home canning? Do you have the assurance that you won't poison your children? Simply Canning will lead you step by step through the most important safety information. Safety First! If you are a beginning canner and are not sure where to start, Simply Canning is for you. This canning guide is designed to boost your understanding of canning principals and safety, and make your canning a success. Simple Steps Canning Guide is a guide that will: Give you essential information you need for safe, successful and fun home canning. Give you confidence and peace of mind.... we all love peace of mind. What you will learn: Basics - so what is it that processing actually does? Choosing your food and canning methods- Which canning method should you use, and more importantly which ones to NOT use Canners -How to use both Water Bath and Pressure Canners. Equipment - What else do you need? Hand tools, Specialty tools. What is essential and what is just plain handy. The Big Day- Tips to make canning day go smoothly. Preparation is the key to stress-free success. When the job is done. How to check your seals, store your jars and equipment. What to do if you have jars that don't turn out quite right Recipes for both waterbath and pressure canning many basic foods.

Complete Guide to Home Canning and Preserving (Second Revised Edition)

Complete Guide to Home Canning and Preserving (Second Revised Edition)
Author: U.S. Dept. of Agriculture
Publisher: Courier Corporation
Total Pages: 194
Release: 2012-04-26
Genre: Cooking
ISBN: 0486145247
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Practical, easy-to-follow guide tells how to select, prepare, and can fruits, vegetables, poultry, red meats, and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; and much more.