Would suggest you contact Joe Frazier at FPA/GMA at 1600 Jackson St,
Seattle, WA 98144. He is an authority on thermal processing.
George Berkompas,CSO, NOAA, NMFS
----- Original Message -----
From: sharbell@u.washington.edu
Date: Tuesday, January 30, 2007 4:58 pm
Subject: Canning Pickled Fish
> Greetings:
> Had a question from a consumer on proper processing for
> canning pickled
> fish. Does anyone have information on times, temperatures, and
> other processing
> information? Typically, we recommend holding product after
> brining, but this
> individual wants to can the final pickled product. Thanks for your
> help.
> Steve Harbell
> Marine Resources Agent, County Director
> WSU Extension, Grays Harbor and Pacific Counties
> Washington Sea Grant
> Tel. (360) 875-9331
> P. O. Box 88, South Bend, WA 98586
>
>
>
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