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.
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.
Ingredients
carp, salt, catsup, white vinegar, water