CANNING CARP,

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canning carp, image

How to make canning carp,

Provided by @MakeItYours

Number Of Ingredients 5

Here is a recipe for canning carp, suckers, or any "rough" fish. Fillet and wash fish. Do not soak in brine as you would for most fish. Fill pint jars with chunked up fish. Leave 1 half inch head space but pack firmly. To each jar add:
1 tsp. salt
1 tsp. vinegar (vinegar dissolves the bones)
2 tsp. catsup (for color only)
1 tsp. cooking oil.

Steps:

  • Cap and process 90 minutes at 10 psi.
  • After the jars have cooled, open one, add some crackers and your favorite beverage, Enjoy!
  • If you want firmer meat scale the fish and leave the skin on.

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