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.
Provided by Dienia B.
Categories Very Low Carbs
Time 3h10m
Yield 6 pint
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 595.6, Fat 25.4, SaturatedFat 4.9, Cholesterol 299.6, Sodium 2660.5, Carbohydrate 2.9, Sugar 2.4, Protein 81.1
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