Canned Carp 2
Ingredients
Fresh carp (scaled and dressed)
1 C. canning or plain salt
1 gal. water
Cooking Instructions
Wash fish thoroughly in fresh cold water, make sure stomach cavity is clean. Cut fish into chunks that will fit into quart canning jars. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)