Duration: 2 hours
Most people might think of canned meats and fish, as being canned tuna, sardines, ham or spam; but in fact, most meats, fish and even dairy products can be canned or bottled. The general procedure involves removing bone and excess fat, then cutting the meat into smaller pieces. In this course, you'll learn about a variety of methods, procedures, processing times, and how to account for high altitudes.
Please note: Course notes are provided in PDF format for your convenience and can be downloaded to print or view on your device.