Canned Carp

READY IN: 3hrs 10mins
Recipe by Dienia B.

This is a historical recipe not one to be made now. Always follow Ball book. This is how they did fish here in Nebraska. Always can meat under pressure.

Top Review by Tim T.

Never water bath fish.ALL FISH MUST BE PRESSURED COOKED under pressure,for a<br/>period of time.( 10 psi for 100 pint jars)

Ingredients Nutrition


  1. Pack each pint jar with fillet carp.
  2. To each pint add 1 teaspoon salt, 2 teaspoons catsup, 3 tablespoons white vinegar.
  3. Fill with water so there are no air bubbles.
  4. Seal.
  5. Boil in hot water bath 3 hours.
  6. Better to set aside for 3 months before eating.

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