canned carp
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
prep time
20 Min
cook time
1 Hr 30 Min
method
Canning/Preserving
yield
Ingredients
- 3 tablespoons catsup
- 4 tablespoons white vinegar
- 2 tablespoons cooking oil
- 1 tablespoon water
- 2 teaspoons canning salt
- OR, TO EACH JAR ADD:
- 1 1/2 teaspoons canning salt
- 1 tablespoon white vinegar
- 1 tablespoon tomato sauce
- 1 tablespoon cooking oil
- FISH
- - carp, cut into chunks
How To Make canned carp
-
Step 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.
-
Step 2Pour the mixture of catsup, vinegar, oil, water and salt over the fish. OR: use alternate recipe for each jar.
-
Step 3Seal with standard canning lids and pressure cook for 90 minutes at 15 pounds pressure
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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