Canned Carp - cooking recipe

Ingredients

6 lbs carp
6 teaspoons salt, divided
12 teaspoons catsup, divided
18 tablespoons white vinegar, divided
water

Preparation

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.