Canned Carp

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.

• Ready In: 3 hrs 10 mins
• Yields: 6 pint

Ingredients

• 6  lbs  carp
• 6  teaspoons salt, divided
• 12  teaspoons catsup, divided
• 18  tablespoons white vinegar, divided
•  water

Directions

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.