canned carp
(2 ratings)
Canned Carp taste like salmon. Most persons cannot taste any difference between the carp and the salmon. Good with cracker and beer as an appetizer. Reprinted with permission, Wisconsin DNR Stock photo
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(2 ratings)
prep time
20 Min
cook time
1 Hr 30 Min
method
Canning/Preserving
Ingredients For canned carp
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3 Tbspcatsup
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4 Tbspwhite vinegar
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2 Tbspcooking oil
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1 Tbspwater
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2 tspcanning salt
- OR, TO EACH JAR ADD:
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1 1/2 tspcanning salt
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1 Tbspwhite vinegar
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1 Tbsptomato sauce
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1 Tbspcooking oil
- FISH
-
carp, cut into chunks
How To Make canned carp
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1Clean the fish. Remove rib cage bones. Cut into chunks to fit in quart canning jars. Soak in salt water overnight. Wash in fresh water. Wipe fish dry and then pack into jars.
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2Pour the mixture of catsup, vinegar, oil, water and salt over the fish. OR: use alternate recipe for each jar.
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3Seal with standard canning lids and pressure cook for 90 minutes at 15 pounds pressure
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4Caution: When using either pints or quart jars for canning, leave 1 inch head space. Do not fill too full, or will get under lids and jars will not seal.
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