Fillet carp. Cut in approximately 1 1/2 inch cubes. Pack in pint (or quart) jars. Pack tight. Add:

1 tsp. salt
1 tbsp. vinegar
1 tbsp. bar b que sauce

Seal jars. put in pressure cooker. 10 pound pressure for 100 minutes. (Water enough to cover jars before sealing pressure cooker.) Do Not add water to fish in jars. They will form their own juice if packed tightly enough.