Canned Carp

Submitted 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."

 

• Ready In: 3hrs 10mins
• Ingredients: 5
• 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.

Reviews

[Tim T.]

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