Canned Carp
"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
- Ingredients:
- 5
- Yields:
-
6 pint
ingredients
- 6 lbs carp
- 6 teaspoons salt, divided
- 12 teaspoons catsup, divided
- 18 tablespoons white vinegar, divided
- water
directions
- Pack each pint jar with fillet carp.
- To each pint add 1 teaspoon salt, 2 teaspoons catsup, 3 tablespoons white vinegar.
- Fill with water so there are no air bubbles.
- Seal.
- Boil in hot water bath 3 hours.
- Better to set aside for 3 months before eating.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Never water bath fish.ALL FISH MUST BE PRESSURED COOKED under pressure,for a<br/>period of time.( 10 psi for 100 min.in pint jars)
RECIPE SUBMITTED BY
<p style=text-align: center;>Hi! If you're looking for grandmas recipe, it might be here .</p>
8726272"
