Canning Asian Carp Recipes

CANNED CARP

Canned Carp image

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

Ingredients

6 lbs carp
6 teaspoons salt, divided
12 teaspoons catsup, divided
18 tablespoons white vinegar, divided
water

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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