Pickled 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
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- Pros of Pickling. Along with the flavor punch they pack, pickled foods come with a host of health benefits, too. The vinegar in the brine can help stop blood sugar spikes.
- Pickling Prep. For fermented foods, you’ll need jars with lids, wooden or plastic utensils (metal can mess with the pickling process), and a large container.
- Picking Good Produce. You want to choose super fresh fruits and veggies within 24 hours of picking. Get an accurate weight of what you’ll be pickling so you use the correct ingredient measurements.
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- Hot Peppers. The key to this feisty fare is to “blister” or broil the peppers before pickling. Keep small peppers whole and half or quarter larger ones.
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