Real Recipes From Real Home Cooks ®

canned carp

(2 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

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

(2 ratings)
prep time 20 Min
cook time 1 Hr 30 Min
method Canning/Preserving

Ingredients For canned carp

  • 3 Tbsp
    catsup
  • 4 Tbsp
    white vinegar
  • 2 Tbsp
    cooking oil
  • 1 Tbsp
    water
  • 2 tsp
    canning salt
  • OR, TO EACH JAR ADD:
  • 1 1/2 tsp
    canning salt
  • 1 Tbsp
    white vinegar
  • 1 Tbsp
    tomato sauce
  • 1 Tbsp
    cooking oil
  • FISH
  • carp, cut into chunks

How To Make canned carp

  • 1
    Clean 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.
  • 2
    Pour the mixture of catsup, vinegar, oil, water and salt over the fish. OR: use alternate recipe for each jar.
  • 3
    Seal with standard canning lids and pressure cook for 90 minutes at 15 pounds pressure
  • 4
    Caution: 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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