Canned Carp


Photo: flickr user radcarper

Yield:

4.0 servings

Added:

December 21, 2009

Creator:

Anonymous

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Ingredients

Fresh carp (scaled and dressed)
1 cup canning or plain salt
1 gal. water

Preparation

1
Wash fish thoroughly in fresh cold water, make sure stomach cavity is clean. Cut fish into chunks that will fit into quart canning jars.
2
In a non-metal container, dissolve the salt into the water to make a brine. Soak the fish in the brine 1 hour. Remove the fish and allow to drain for 10 minutes. Pack into clean sterile quart jars to within 1 inch of top, do not add any liquid. Seal jars with sterilized lids and rings. Process in pressure cooker for 100 minutes at 10 pounds pressure.

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