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Message: <blockquote data-quote="Master Carper" data-source="post: 4237108" data-attributes="member: 15527">You pressure can carp at 11 pounds pressure for 1 hour and 40 minutes...I "can" in pint jars.Fillet the carp and soak in a salt water brine for 24 hours, then rinse the carp in cold clear water.Sterilize the jars.Put one tablespoon ketchup and one teaspoon of apple cider vinegar in the bottom of each jar.Pack the jars with the carp meat, and leave at least a 1/2" air space between the meat and the top of the jar.Add the lid and canning ring, but do NOT tighten the ring! Run it down just until snug.Run the pressure up to 11 pounds and no more, for exactly 1 hour and 40 minutes. Turn the heat off and let the pressure drop as the canner starts to cool off. Do not release the top while under pressure.Once the canner has fully depressurised, remove the jars and place on a towel on the table. Listen for the lids to pop, indicating that the jars are sealed air tight.With carp being canned this way, all bones will be soft are edible, just like canned salmon.Made into patties with egg, onion, cornmeal and sliced jalapeno peppers and fried in just a little bit of bacon grease, these rival the best salmon patties out there!You can also eat it straight out of the jar with crackers and cheese on the side. When deer hunting from sunrise to sunset, this is one of my favorite stacks to take with me.</blockquote>