Canned Carp
Preserve the delicate flavors of fresh fish with this homestyle Canned Carp recipe, a timeless way to extend the shelf life of your catch while unlocking a savory, melt-in-your-mouth texture. With a tangy vinegar brine infused with garlic, bay leaves, and a hint of black pepper, this recipe brings out the natural richness of the carp while adding layers of aromatic flavor. Perfectly portioned into sterilized jars and processed for long-term storage, this method not only captures the fresh-from-the-water taste but also ensures food safety and convenience. Ideal for meal prepping, gifting, or simply stocking your pantry, this versatile recipe for homemade canned carp makes an excellent protein addition to salads, sandwiches, or pasta dishes. Whether you’re looking to try your hand at preserving fish or enhance your collection of homemade goods, mastering this simple yet rewarding process is a must!
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Ingredients
- 2 pounds Fresh carp
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 cup Vegetable oil
- 1 cup White vinegar
- 4 pieces Bay leaves
- 4 pieces Garlic cloves, sliced
- 4 cups Water
Directions
Step 1
Start by cleaning the carp: Scale, gut, and remove any fins. Rinse thoroughly under cold water and pat dry with paper towels.
Step 2
Cut the carp into pieces about 2 inches long, ensuring they will fit snugly into the canning jars.
Step 3
In a mixing bowl, rub the carp pieces with salt and ground black pepper. Allow them to rest for 15 minutes to absorb the seasoning.
Step 4
In a pot, combine the water, white vinegar, and vegetable oil. Bring the mixture to a gentle simmer, ensuring it's well combined.
Step 5
While the liquid is heating, sterilize your canning jars and lids by boiling them in water for 10 minutes, then let them dry on a clean surface.
Step 6
Place a bay leaf and one sliced garlic clove at the bottom of each sterilized jar.
Step 7
Pack the carp pieces tightly into each jar, leaving about 1 inch of headspace at the top.
Step 8
Pour the hot vinegar-oil mixture into the jars, ensuring the fish is completely submerged and still leaving 1 inch of headspace.
Step 9
Use a sterilized butter knife to release any air bubbles trapped in the jars, then adjust the liquid levels if needed.
Step 10
Seal the jars with sterilized lids and rings, twisting until they are fingertip tight (do not overtighten).
Step 11
Place the sealed jars into a large canning pot with a canning rack at the bottom. Fill the pot with hot water until the jars are completely submerged.
Step 12
Bring the water to a boil and process the jars for 90 minutes to ensure the fish is fully preserved.
Step 13
Carefully remove the jars from the pot and place them on a clean, dry towel. Allow them to cool undisturbed for 12-24 hours.
Step 14
Check that the lids have sealed properly by pressing down on the center of each lid. If it doesn’t pop back, the seal is good. If it does, the jar needs to be refrigerated and eaten within a week.
Step 15
Store sealed jars in a cool, dark place. The canned carp is best consumed within 1 year for maximum freshness and flavor.
Nutrition Facts
| Serving size | (2358.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3016.8 |
| Total Fat 260.1g | 0% |
| Saturated Fat 41.7g | 0% |
| Polyunsaturated Fat 134.4g | |
| Cholesterol 635.0mg | 0% |
| Sodium 5230.3mg | 0% |
| Total Carbohydrate 7.3g | 0% |
| Dietary Fiber 1.4g | 0% |
| Total Sugars 0.1g | |
| Protein 162.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 573.9mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 2724.4mg | 0% |
Source of Calories