Canned Carp Food
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.
Provided by Dienia B.
Categories Very Low Carbs
Time 3h10m
Yield 6 pint
Number Of Ingredients 5
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
RECIPE FOR BAKED CARP
Make and share this Recipe For Baked Carp recipe from Food.com.
Provided by Wendy W88
Categories One Dish Meal
Time 1h35m
Yield 1 pine board
Number Of Ingredients 2
Steps:
- Scale and rinse fish well.
- Cut in 1/2 and place on pine board.
- Add your favorite spices.
- Bake at 340* for 90 minutes.
- Remove from oven, throw carp away.
- Serve board with or without tarter sauce.
Nutrition Facts :
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From instructables.com
Estimated Reading Time 4 mins
- Get Your Carp. Now, if you are new to fishing, you will learn quickly that carp like relatively shallow water, and will eat a variety of different baits, although corn and worms are my favorites.
- Get Your Canning Supplies. This recipe is to make 1 quart jar of canned carp. You will need. 1 glass canning jar with lid. Pressure canner. 1 tablespoon white vinegar.
- Pressure Can. Following your manufacturer's instructions, can the carp for 90 minutes at 15 lbs pressure. I can tell you how long to can it for, and the pressure, but you need to follow your manufacturer's instructions as far as how many cans you can do, and how much water to add.
- Enjoy Your Carp. You will find that your canned carp still has bones, but they are soft, and no longer will hurt your mouth when you bite into them.
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