Canned Carp

Russ Myers

By
@Beegee1947

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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Comments:

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Canning/Preserving

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Fish, Other Appetizers
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom