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Canned Carp

1 cup Salt (for soaking fish)
1 Teaspoon 'sea salt' per pint (or Dairy Salt)

Salt - Use only sea salt or dairy salt in the jars, other salt is okay for the brine solution Water.


Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.

Clean the fish well, fillet and remove larger bones. Make sure all of the skin and all the kidney (Black strip inside body cavity )is removed. Wash well and put into the brine solution: Dissolve 1 cup salt in 1 gallon water to make brine.

Cut fish into chunks -about 1" to 1 1/2" pieces. Let soak in brine 1 hour. Drain for 10 minutes. Only process in half-pints or pints. Pack fish into hot jars, leaving 1-inch headspace. Add teaspoon salt to half-pint and 1 Teaspoon salt to one pint jars.

Do not add liquid to jars. Wipe jar rims clean. Screw lids down evenly and firmly just until a point of resistance is met - fingertip tight.

Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner. May take more time or higher pressure if at higher altitude, a canning guide should give details.

A Great recipe from "Trapper"


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Canned Carp Recipe #3
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