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
Provided by Russ Myers @Beegee1947
Categories Fish
Number Of Ingredients 12
Steps:
- 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.
- Pour the mixture of catsup, vinegar, oil, water and salt over the fish. OR: use alternate recipe for each jar.
- Seal with standard canning lids and pressure cook for 90 minutes at 15 pounds pressure
- 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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