Canned Carp
By: Anonymous
Published: Monday, December 21, 2009 - 12:01am

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.