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“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
YIELD:
6 pint
UNITS:
US

Ingredients Nutrition

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.

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