See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Safety, Storage, and Tips
Boiling-Water-Bath | Pressure Canning
There are two safe methods that can be used, boiling-water-bath and pressure canning.
See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning Temperatures and Processing TimesCanning Methods | Canning Safety, Storage, and Tips
Canning Food Preparation | Canning Jar and Lid Preparation | Packing the Jars
There is much preparation that goes into canning vegetables and fruits.
Contamination Prevention | Cooking Safety | Proper StorageConsumption Safety
When working with fish it is essential that proper handling and storage are used to reduce the risk of food-borne illness and ensure a quality product.
Most fish are low in fat and cholesterol and a good source of protein, which makes them a good choice for a healthy diet. Our bodies require a certain amount of protein daily and the body does not store protein so we need to replenish it in our daily diet.
Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.