Ingredients
1 pike, medium
Vegetable oil
Bay leaf, 2-3 pcs
Allspice, 3-4 peas
This is a set of products for a ½ liter jar
1. Cut the pike into small pieces, add salt, sprinkle with spices and leave for 1 - 1½ hours.
2. Place pepper in jars, Bay leaf, fill tightly with fish to the top.
3. Cover each jar with a piece of foil and place in the oven on a wire rack at 150°C. Place a baking tray with water below.
4. Wait for the liquid in the jars to boil. Reduce the temperature in the oven to 100-110°C, wait until 5 hours have passed since boiling.
5. Set to heat the vegetable oil separately. When it boils, remove the foil from the cans and fill them with boiling oil. The fish should all be hidden under a layer of oil.
6. Cover the jars with sterilized lids and put them back in the oven for ½ hour.
7. Roll up the jars and wrap them. We wait until they cool down.
Sprats from cod or sprat, how to prepare
Ingredients
Fish, 1.2 kg
Salt, 1 tbsp without top
Vegetable oil, 200 g
Peppercorns
Strong tea leaves, 1 tbsp
1. Take a stainless steel pan and put fish in it. Salt the fish, pour over the tea leaves and oil, add pepper.
2. Simmer the fish, covering it with a lid, very slowly, for 2½ - 3 hours.
3. Continue the process by removing the lid for about ½ hour - let the excess liquid evaporate.
4. Distribute the fish into ½-liter jars, sterilize them in the usual way for 10-15 minutes, placing them up to their hangers in boiling water. Let's roll up.
Sprats from small fish, prepared at home
Ingredients
Fish trifle, 1 kg
Onion, 200 g
Dry water or wine, 150 g
Vegetable oil, 100 g
Vinegar 9%, 50 ml
This way you can preserve small roaches, dace, perches, ruffs, minnows and others.
1. We cut up the fish, leaving only clean carcasses without fins.
2. Cut the onion into rings and place them on the bottom of the pan. Place the carcasses on the onion in one layer and add salt to them. Next - a layer of onion, a layer of fish, salt. We repeat until we have laid out all the products.
3. The pan should be of such a volume that, having laid out all the products, we fill only 2/3 of its volume.
4. Throw peppercorns, bay leaves into the pan, pour in oil, wine and vinegar. Cover the pan with a lid and let it simmer slowly for 3-5 hours. This is where a pressure cooker will also be useful; it will reduce the stewing time to 1 - 1½ hours. When the fish is ready, its bones will soften so much that they will become invisible in the pulp.
5. Roll up the fish, placing it in jars.
Canned river fish carrots in oil, recipe
Ingredients:
Fish, 1 kg
Onion, 700 g
Carrots, 700 g
Vegetable oil
Peppercorns
1. Prepare the pieces of fish, put them in enamel dishes, add salt and leave to salt for 1 hour.
2. Roughly chop three carrots and cut the onion into thin rings.
3. When the fish has stood, remove it from the brine, mix it with onions and carrots, sprinkle with peppercorns.
4. Take ½-liter jars, pour 3 tablespoons of vegetable oil into each. We lay the fish loosely so that during the upcoming boil the liquid does not splash out of the jars.
5. We put tin lids on the jars, without rubber bands, and put the jars in a cold oven.
6. We begin to heat the oven, bring it to 200°C and turn on the timer: simmer for 4-5 hours.
7. Roll up the jars, turn them over and wrap them up - let them cool on their own.
Canned food in oil in a pressure cooker, from river fish
Ingredients
River fish, 1 - 1½ kg
Vegetable oil, 100 g
Black pepper, 3-4 peas
Water, 800 ml
1. Prepare fish pieces for canning. If there is a small thing, then we leave it as carcasses.
2. Place the fish in a pressure cooker, placing it on a wire rack sprinkled with onions. There we put peppercorns, a bay leaf, and again sprinkle with a layer of onion. Pour water and oil and close the lid of the pressure cooker.
3. Place the pressure cooker on high heat and watch the valve. As soon as steam comes out of it, turn the flame to minimum and keep it on for 1½ hours.
4. Place the fish in ½-liter jars and sterilize them for 5-8 minutes in a boiling water bath. Let's roll up.
Carp with added oil, canned, recipe for making delicious canned fish
Ingredients
Fresh carp, 1 piece
Onion, 1 pc.
Garlic, 1 clove
Vegetable oil, 1 tbsp
Ground dill
Black pepper
Coriander
1. Cut the carp into pieces, salt them and sprinkle with spices, cut the onion into rings.
2. Take a liter jar, put garlic on the bottom, pour oil over it. Place pieces of carp tightly on top and fill the jar to the top with onion rings.
3. Cover with a lid and set for sterilization. It must last for at least 10 hours. During this time, you will have to add water more than once as it evaporates. You also need to add boiling water, otherwise the jars may burst.
4. After the sterilization time has passed, we roll up the jars. Store in the refrigerator.
Canned fish can be made not only from fresh fish, but also from fresh frozen fish. Here's an example.
Frozen sprat in tomato sauce and at home
Ingredients
Fresh frozen sprat, 3 kg
Onion, 1 kg
Tomatoes, 5 kg
Carrots, 2 kg
Bell peppers, 1 kg
Vegetable oil, ½ l
Vinegar 9%, 280 ml
Salt, 2 tbsp
Ground pepper
1. Roughly chop three carrots and cut the onion into half rings. Place them in a frying pan and sauté.
2. Grind the tomatoes in a meat grinder, cut the bell peppers into strips.
3. Place vegetables, raw, ground with juice and fried, in a saucepan and cook slowly for 1 hour.
4. When this time has passed, add sprat to the tomato sauce, stir, bring to a boil and cook for another 1 hour.
5. Place salt, pepper, sugar and vinegar in a saucepan. Stir and cook for 5 minutes.
6. Transfer to hot jars and seal. Wrap it up and let it cool in this state.
Canned fish in tomato juice
Ingredients
Fresh fish, 1 kg
Tomato juice, 2 tbsp
Sugar, 2 tbsp
Vegetable oil, ½ tbsp
Vinegar 70%, 2 tbsp
Water, 1 tbsp
1. Cut the fish into pieces, put it in a pan, as well as all the other ingredients.
2. Simmer on the stove for 7 hours very slowly. If you use a pressure cooker, you can reduce the time to 2 - 2½ hours, that is, approximately 3 times.
3. Place in hot jars and seal.
Fresh fish in tomato sauce: delicious canned fish at home
Ingredients
Fish, 1 kg
Tomatoes, 2 kg
Onion, 300 g
Salt, 1 tbsp
Vegetable oil, 150 g
Bay leaf, 4 pcs.
Pepper, 4 peas
Cloves, 4 buds
Sugar, 5 tbsp
Salt, 1 tbsp
Vinegar 9%, 3 tbsp
Vegetable oil - fry
1. Cut the fish into pieces, season them with one tablespoon of salt, and leave for ½ hour.
2. Prepare tomato sauce by rubbing boiled tomatoes through a sieve. Add oil, spices, vinegar, sugar and salt to the pureed mixture. Let's heat it up again.
3. Pieces of fish, rolled in flour, fry in oil. After removing them from the frying pan, put them in jars, pour boiling sauce over them and send them for sterilization.
4. The jars must stand in boiling water for at least 1 hour, after which we roll them up.
5. We will continue sterilization in the rolled-up state for another 6 hours. It is in this case that it makes sense to use glass lids with metal holders. Because ordinary tin ones can be torn off if they are not secured with a special device - a lid holder.
Canning fish at home: small fish in tomato
Ingredients
Fresh small fish, 2 kg
Tomato paste, 1 tbsp
Sugar, 1 tbsp
Vegetable oil, 1 tbsp
Vinegar 6%, 1 tbsp
Bay leaf
Allspice
1. Cook the fish, put it in a pan, pour in spices, sugar and salt, add tomato and pour in oil and vinegar.
2. Cover the pan and place it in the oven for 3½ - 4 hours, heated to 140-150°C. When the contents of the pan boil, reduce the temperature in the oven to 100-120°C.
3. Place in jars and roll up.
Capelin or sprat with vegetables in tomato sauce
Ingredients
Small fish (sprat, herring or capelin), 3 kg
Onion, 1 kg
Carrots, 1 kg
Tomatoes, 3 kg
Sugar, 8-9 tbsp
Salt, 6-7 tbsp
Vinegar 9%, 100 g
Peppercorns
Bay leaf
1. Grind the tomatoes in a meat grinder and let them boil in a saucepan.
2. Three large carrots, cut the onion into rings. Fry them in oil separately.
3. Place the fried vegetables in the tomato mixture and stir.
4. Take a cast iron pan (or stainless steel), put layers in it: tomato, fish, and then in the same order, the top layer is tomato.
5. Put spices in the pan, cover the lid and set to heat. Cook slowly for 3 hours.
6. 10 minutes before stopping cooking, pour in vinegar, distributing it evenly over the entire surface. You need to poke the vinegar with a wooden stick deep into the pan so that the vinegar penetrates into all layers of the pan.
7. Roll in hot ½-liter jars. Wrap up.
Fish mince in marinade, recipe
Ingredients (for ½ liter jar)
Fish, 350 g
Bay leaf, 1 piece
Black pepper, 3 peas
Allspice, 3 peas
Salt, 8 g
Vegetable oil, 70 g
Vinegar 6%, 30 g
1. Add some salt to clean fish carcasses and place them in jars, putting spices on the bottom. Fill with oil and vinegar.
2. We roll up the jars and sterilize them in this form for 2 hours in salt water (its temperature is higher - 105°C).
Fish in a fragrant marinade. Delicious!
Ingredients
Fresh fish, 4-5 kg
Salt, 1½ tbsp
Sugar, 3 tbsp
Apple cider vinegar or 6%, 100 g
Allspice, 3 g
Coriander, 3 g
Cloves, 2 g
Water, 5 l
Bay leaf
1. Prepare the marinade, boil the spices (except bay leaf) in a gauze bag. Cool it down.
2. B cold marinade immerse the fish, cut into pieces, for 3-4 hours.
3. Transfer the fish pieces into jars, add one bay leaf each and fill them with marinade again.
4. Cover the jars with nylon lids and place in the refrigerator.
if you love canned fish, but the store-bought one doesn’t suit you, don’t give up your favorite dish. You can make canned food at home. You'll see, they will turn out very tasty!
Sprats
Many people love the famous sprats in oil, and you can prepare them yourself from capelin. You will need:
- kilogram of capelin;
- glass of water;
- 1-1.5 teaspoons salt;
- 5 teaspoons of black tea;
- 150 ml vegetable oil;
- a little onion peel;
- pepper, bay leaf to taste.
Cooking method:
- First you need to prepare the capelin. If it hasn't been cleaned yet, then do it. Cut off the heads, remove all entrails and wash each carcass well.
- Now you can prepare the marinade. To do this, put tea in some container (for example, a jar) and onion skins and pour a glass of boiling water over them. Let the mixture sit for 20-30 minutes, then strain.
- Now add to ready-made tea vegetable oil, pepper, salt and bay leaf
- Then you can move on to laying the fish. Take a saucepan or, better yet, a small rectangular baking tray (it’s easier to place carcasses in it).
- Place the fish backside up in tight rows. Pour the marinade over the capelin and cover the entire baking sheet with foil so that not a single hole remains.
- Preheat the oven to 160 degrees and place a baking sheet in it for about three hours.
- Now you can roll the prepared sprats into jars or consume them immediately.
Sprat
Try cooking delicious sprat in tomato, which many people love so much.
List of required ingredients:
- two kilograms of sprat;
- two kilograms of tomatoes;
- 500 grams of onions;
- 500 grams of carrots;
- two tablespoons of sugar;
- two tablespoons of salt;
- 400 ml vegetable oil;
- a teaspoon of ground black pepper;
- 200 ml 9% vinegar.
Description of preparation:
- You don’t have to clean the sprat, as cleaning will take a lot of time.
- Take care of the tomatoes. If you do not want skins to be found in the tomato, you can remove them. To do this, simply pour boiling water over the vegetables and remove the peel by piercing it with a fork or knife.
- Now pass the tomatoes through a meat grinder or chop in a blender or food processor.
- Transfer the tomato puree into a saucepan, add half the oil and cook for about an hour.
- Meanwhile, work on other vegetables. Carrots need to be washed well and grated on a medium grater. Peel the onion and either finely chop it with a knife or chop it in a blender.
- Fry the onions and carrots in a little oil, then add to tomato puree. Cook everything together for about another 30 or 40 minutes, at the end add salt and pepper to the sauce, and add vinegar.
- Now take a thick-bottomed pan or cast iron, pour all the oil into the bottom, then pour in some tomato sauce. Place part of the sprat, then fill it with a small amount of tomato. There should be several layers in total, but the last one should be the sauce.
- Now close the pan tightly with a lid and either cook the sprat in tomatoes over low heat for an hour and a half, or simmer at 150 degrees in the oven for about three hours.
- Place the finished fish in jars and roll them up.
Mackerel
How to cook homemade canned fish from mackerel? It's very simple! Here's what you'll need:
- 2 carcasses of fresh mackerel (you can also use herring if desired);
- a teaspoon of salt;
- 10 black peppercorns;
- three bay leaves;
- 200 ml vegetable oil (it should be odorless).
Description of preparation:
- First you need to clean the mackerel. To do this, cut off the head, rip open the belly, remove all the entrails and rinse the fish well in running water.
- Now cut each carcass into pieces.
- Prepare a glass jar and pour boiling water over it.
- Place the fish pieces in a jar.
- Prepare oil marinade. To do this, simply mix the oil with salt, add pepper and bay leaf.
- Pour marinade over mackerel. Close the jar tightly with a lid (do not put on a rubber band; it may melt at high temperatures) or wrap it in foil and place in the oven, preheated to 180 degrees.
- Now keep an eye on the fish. When the first bubbles begin to appear in the oil (this will happen after about 15 or 20 minutes), reduce the heat to 110-120 degrees.
- Simmer the mackerel in this mode for 5-6 hours.
- Now just roll up the jar, not forgetting to put a rubber band around the neck.
Saira
Appetizing canned food can be prepared from ordinary saury.
Here is the list of ingredients:
- 1.5 kilograms of frozen saury (it is better to use frozen, as it has softer bones);
- two teaspoons of rock salt;
- three tablespoons of 9% vinegar;
- 200 ml refined oil;
- five bay leaves;
- 10 peas of allspice;
- a teaspoon of sugar;
- 50 ml chacha or brandy (you can also use vodka).
Description of preparation:
- First you need to clean the saury. To do this, cut off the heads and remove all the entrails, then rinse each carcass well.
- Cut the saury into slices of equal thickness.
- Now you can move on to placing the fish. Take a thick-bottomed saucepan or cast iron and place the slices so that they fit snugly together.
- Prepare the marinade. To do this, pour vinegar into the oil, add salt, sugar, pepper and bay leaf, mix everything thoroughly.
- Pour the marinade over the saury and place the cast iron on the stove. After boiling, simmer the fish over low heat for about two to three hours.
- Now either vodka and simmer the saury for about twenty minutes.
- Then remove the lid and keep the pan on the stove for another 15 minutes to evaporate excess water.
- Now you can put the saury into jars and roll them up.
A few tips for those who want to prepare delicious canned fish:
- It is extremely important to place slices or whole carcasses very tightly to each other. If this is not done, then during prolonged heat treatment they will simply fall apart and turn into mush, and this is unacceptable.
- Do not reduce the cooking time for fish heat treatment must be long lasting. In this case, all the bones will become soft, which is exactly how they should be in canned food.
- Do not turn up the heat to speed up the cooking process, otherwise the fish may burn and fall apart, and all the moisture will quickly evaporate.
- You can use either frozen or fresh fish. The fresh one will not fall apart and will retain its appearance, while the frozen one will soften the bones faster and better.
Enjoy homemade preserves!
If your husband - the breadwinner, the breadwinner, the fisherman - sometimes brings a lot of small fish, and the cat is no longer able to eat all this wealth, you have to somehow cook this small thing. Just what to do with it? If you fry it, it won’t be visible in the frying pan; if you cook the fish soup, it’s just bones... But don’t throw away the catch, really! From small fish, and not only from it, you can prepare a chic appetizer that simply flies off the table. These are homemade canned fish, which for some reason are always compared to store-bought ones. Even the names of the recipes always sound something like this: “Sprats are almost like store-bought ones,” “Sprat in tomatoes, like store-bought ones,” etc. Why “like from a store”? It's much tastier! Canned fish are indispensable for feeding homemade delicacies to a student child or a beloved husband working on shifts. And guests who suddenly arrive will not remain hungry.
And now - recipes! All homemade canned fish are prepared in oil, tomato, own juice or in a marinade. We will present here the most interesting recipes, and you choose.
Sprats No. 1
Ingredients:
1 kg small fish,
200 g onions,
100 g vegetable oil,
150 g dry wine or water,
50 ml 9% vinegar,
salt, spices - to taste.
Preparation:
Small fish - perches, roaches, minnows, ruffs, dace, etc. - clean the scales, remove the entrails, cut off the heads, fins, tails and wash the carcasses. Place a layer of onion, cut into rings, on the bottom of the pan, then a row of fish carcasses, add salt. Then again layer the onion, fish and thus fill the pan to no more than 2/3 of the volume. Add allspice, bay leaf, vegetable oil, vinegar and wine (or water). Place on the stove and simmer over low heat with the lid tightly closed for 3-5 hours. If you have a pressure cooker, then the process is significantly reduced - 1-1.5 hours is enough. When the fish is finished, the bones become so soft that they do not need to be separated from the flesh. Place the prepared sprats in sterilized jars and roll up.
Sprats No. 2
Ingredients:
1.2 kg sprat or cod,
200 g vegetable oil,
1 tbsp. salt (without top),
1 stack strong tea leaves,
peppercorns.
Preparation:
Place the prepared fish in a stainless steel pan, sprinkle with salt, pour in the tea leaves, add vegetable oil and pepper. Simmer over low heat for 2.5-3 hours covered. Then remove the lid and simmer for another 25-30 minutes to evaporate excess liquid. Place the fish in half-liter sterilized jars and place in hot water up to the shoulders and sterilize for 10-15 minutes. Roll up.
Canned food from river fish in oil No. 1
Ingredients:
1-1.5 kg of river fish,
3-4 black peppercorns,
100 g vegetable oil,
800 ml water,
onion, salt - to taste.
Preparation:
Clean and gut the fish, cut large fish into pieces, small fish can be left whole. Add some salt. Place finely chopped onion on the wire rack of the pressure cooker. Place peppercorns, bay leaves, pieces of fish on top and cover with onions. Pour in vegetable oil and water, close the pressure cooker and place on high heat. As soon as steam comes out of the valve, reduce the heat to low. From this point on, cook the fish for 1.5 hours. Place the finished fish in sterilized half-liter jars, cover with lids and place to sterilize in boiling water for 5-8 minutes. Roll up.
Canned river fish in oil No. 2
Ingredients:
1 kg of fish,
700 g carrots,
700 g onions,
vegetable oil,
salt and pepper in a pot - to taste.
Preparation:
Prepare river fish in the same way as in the previous recipe. Add salt, place in an enamel container and leave for 1 hour. Meanwhile, grate the carrots and cut the onion into rings. Remove the fish from the brine and mix with carrots, onions and peppers. Pour 3 tablespoons into each half-liter jar. vegetable oil, place the fish, but not tightly, otherwise liquid will spill out of the jars when boiling. Cover the jars with old ones tin lids without rubber bands and place in a cold oven. Turn on the heat, heat to 200°C and simmer from this point on for 4-5 hours. After this, roll up the finished canned food with lids, turn the cans over, wrap them and cool.
Pike in oil
1 medium pike,
2-3 bay leaves,
3-4 peas of allspice,
vegetable oil,
salt, spices - to taste.
Preparation:
Gut the pike, cut off all excess, rinse and cut into large pieces. Add salt to taste, add spices and leave for an hour and a half. In the meantime, wash the jars, scald them, place bay leaves and pepper on the bottom and fill them quite tightly with fish up to the shoulders. Cover each jar with foil and place in the oven preheated to 150°C. Place a baking tray with a small amount of water at the very bottom. As soon as the liquid in the jars begins to boil, reduce the temperature to 100-110°C and leave the jars in the oven for 5 hours. Then heat the vegetable oil in a saucepan until it boils. Remove the jars from the oven, remove the foil and pour boiling oil into the jars until it covers all the fish. Cover the jars with the prepared lids and place in the oven again for 30 minutes. Roll up, wrap, cool.
Carp, canned with oil
Ingredient
s:
1 fresh carp,
1 tbsp. vegetable oil,
1 clove of garlic,
1 onion,
salt, spices (ground dill, coriander, black pepper) - to taste.
Preparation:
Clean the carp from scales and fins, remove the head and cut into small pieces. Salt and add spices. To the bottom liter jar lay the garlic, pour in the vegetable oil, pack the fish tightly, put the onion cut into rings on top, cover with lids and set to sterilize for 10 hours. As it evaporates, add boiling water (precisely boiling water, otherwise the jars may burst!). After sterilization, roll up the jars. Store canned food in a cool place.
Canned fish in tomato
Ingredients:
1 kg of cleaned fish,
2 stacks tomato juice,
1 stack water,
2 tbsp. Sahara,
2 tbsp. 70% vinegar,
½ cup vegetable oil,
salt, pepper - to taste.
Preparation:
Combine all ingredients, place in a saucepan and simmer over low heat for 7 hours. In a pressure cooker it will be about 3 times faster (that is, 2-2.5 hours will be enough). Place in sterilized jars and seal.
Fish in tomato sauce
Ingredients:
1 kg of fish,
2 kg tomatoes,
1 tbsp. salt,
150 g vegetable oil,
300 g onion,
4 things. carnations,
4 peppercorns,
4 bay leaves,
1 tbsp. salt,
5 tbsp. Sahara,
3 tbsp. 9% bite
flour, vegetable oil - for frying.
Preparation:
Salt the prepared fish with 1 tbsp. salt and leave for half an hour. Meanwhile, prepare the tomato sauce: boil the tomatoes and rub through a sieve, add spices, vegetable oil, salt, sugar and vinegar, and put back on the fire. Then roll the fish pieces in flour and fry in vegetable oil. Place the fish in sterilized jars, pour boiling sauce over them and sterilize in boiling water for 1 hour. Roll up the jars and sterilize for another 6 hours. To avoid the lids falling off, use glass lids instead of tin lids or secure them with a special lid holder.
Sprat in tomato sauce
Ingredients:
3 kg fresh frozen sprat,
5 kg tomatoes,
1 kg bell pepper,
1 kg of onion,
2 kg carrots,
500 ml vegetable oil,
2 tbsp. salt,
280 ml 9% vinegar,
sugar - to taste.
Preparation:
Pass the tomatoes through a meat grinder, grate the carrots on a coarse grater, bell pepper cut into strips, onion into half rings. Fry carrots, peppers and onions in vegetable oil until golden brown. Place the vegetables in a saucepan, add the tomato mass, stir and cook over low heat for 1 hour. Place the prepared sprat in a saucepan with the tomato mass, stir and cook for another 1 hour. Then add salt, sugar, ground pepper, vinegar, stir, boil for 5 minutes and remove from heat. Place in sterilized jars, roll up, wrap and let cool.
Sprat or capelin in tomato sauce with vegetables
Ingredients:
3 kg of peeled sprat (capelin or herring),
3 kg tomatoes,
1 kg carrots,
1 kg of onion,
6-7 tbsp. salt,
8-9 tbsp. Sahara,
100 g 9% vinegar,
bay leaf, peppercorns - to taste.
Preparation:
Pour the tomatoes chopped in a meat grinder or blender into a saucepan and place on slow fire boil down. Fry the carrots grated on a coarse grater and the onion cut into rings separately in vegetable oil until golden brown. Don't forget to stir the tomatoes, carrots and onions. Combine the tomato mass and vegetables, mix and place in a stainless steel or cast iron pan in layers: a layer of tomato-vegetable mixture, a layer of fish, and so on until the end. The last layer should be a layer of vegetables. Add spices and place on low heat, covering with a lid. Cook for 3 hours without stirring. 10 minutes before the end of cooking, add vinegar, pouring it evenly over the entire surface and piercing the mixture of fish and vegetables with a wooden stick so that the vinegar is evenly distributed throughout the entire mass. In the meantime, sterilize 10 half-liter jars, place the resulting canned food in them and roll up. Turn over, wrap, let cool.
Fish trifle in tomato
Ingredients:
2 kg small fish,
1 stack vegetable oil,
1 stack 6% vinegar,
1 stack tomato paste,
1 stack Sahara,
salt, allspice, bay leaf - to taste.
Preparation:
Place the prepared fish in a pan, pour in a mixture of oil, vinegar and tomato paste, add salt, sugar and spices. Cover with a lid and place in an oven preheated to 140-150°C for 3.5-4 hours. After boiling, reduce the temperature to 100-120°C. Place the finished canned food in sterilized jars and seal.
Fish in fragrant marinade
Ingredients:
4-5 kg of fish,
5 liters of water,
3 tbsp. Sahara,
1.5 tbsp. salt,
3 g allspice,
2 g cloves,
3 g coriander,
100 g apple cider vinegar(you can use 6% vinegar),
Bay leaf.
Preparation:
Prepare the marinade: add spices tied in a gauze bag to the water, boil and let cool. Place the prepared fish in the marinade and leave for 3-4 hours. Then place the marinated fish in sterilized jars, add a bay leaf and fill with marinade again. Cover the jars with plastic lids and place in the refrigerator.
Fish mince in marinade
Ingredients for a half-liter jar:
350 g fish,
70 g vegetable oil,
30 g 6% vinegar,
1 bay leaf,
3 black peppercorns,
3 peas of allspice,
8 g salt.
Preparation:
Clean the fish, rinse thoroughly until the turbidity and blood disappear. Place bay leaves, peppercorns, salted fish at the bottom of the scalded jars, pour in vegetable oil and vinegar. Roll up the jars and sterilize them in salt water at 105°C for 2 hours.
This is so delicious. True, some experts do not recommend preparing canned fish that are supposed to be stored long time, at home, citing the fact that sterilization of such canned food should be carried out in autoclaves. And even sterilization in a pressure cooker, when a temperature above 100°C is reached with a hermetically sealed lid under pressure, cannot compare with the factory one. Sterilization of canned food for long-term storage should pass with the lid rolled up. If you put the rolled-up jars in a pressure cooker, tightly close the lid and start heating, then pressure will begin to rise inside the pan and inside the jars, but as soon as the sterilization is completed and you release the steam from under the pressure cooker lid, the rolled-up lids will come off the jars. There is only one way out: wait for it to cool and gradually reduce the pressure in the pan and jars, but this may take several hours, and the canned food may darken and deteriorate in quality. True, you can look for and buy glass lids with wide rubber seals and special clamps that hold the lid firmly. Such lids were very common about 30 years ago, when tin lids for rolling were still rare.
Such powerful sterilization is necessary to destroy all possible bacteria. The fact is that in fish, meat and so-called natural canned mushrooms(those that do not use vinegar or other preservatives) can develop bacteria, spores and viruses that do not need oxygen to live. They are called anaerobic. Anaerobic microbes include, in particular, botulism bacteria. Developing in a vacuum, these bacteria release potent toxins. Even a small part of botulinum toxin, once in the human intestine, can lead to dire consequences.
These are the horror stories. Therefore, be sure to sterilize canned fish or boil it for a long time, and also try to consume canned fish within 2-3 months and do not store it in a warm place. Even rolled up jars are best placed in the refrigerator or in a cold basement.
Bon appetit!
Larisa Shuftaykina
Very often, after fishing, a large number of small fish remain. What to do with it if the cat already refuses to eat it? There is no point in frying small fish. There is nothing left of her. And you can’t put it in your ear - just bones. From such a product you can prepare great snack, which will appeal to both children and adults. Homemade canned river fish is very tasty and satisfying. The main thing is to follow the recipe and all cooking rules.
Is it worth cooking?
Many experts do not recommend cooking. This is explained by the fact that the heating temperature of containers with food is 100 °C. Sterilization of such preparations should be carried out in an autoclave. This is the only way to achieve complete destruction of all bacteria. In addition, sterilization takes much longer in a pressure cooker. To roll up the containers, you need to wait for them to cool completely. At the same time, you need to reduce the pressure in the pressure cooker gradually. During this time, canned food may darken and lose its attractive appearance.
If you do not have a special autoclave, it is recommended to sterilize cans of canned food for a long time. You can also stew the products separately, and then put them in containers and roll them up. Otherwise, bacteria that can exist without oxygen - anaerobic - may remain in the finished canned food. Some of them are capable of releasing strong toxins.
Small fish sprats
Canned small fish can be prepared with any marinade. However, sprats are very popular among many housewives. In addition, the recipe for their preparation is quite simple. To make these canned foods you will need:
- Small fish - 1 kg.
- Onions - 200 g.
- Vegetable oil - 100 g.
- Water - 150 g. If desired, this component can be replaced with dry wine.
- Vinegar 9% - 50 ml.
- Spices and salt - to taste.
Food preparation
To prepare homemade canned food in oil, you should carefully prepare all the ingredients. Onion It is worth peeling, washing and cutting into rings. As for fish, roaches, minnows, ruffs, perches, and so on are suitable for cooking. Each carcass must be peeled, removing tails, fins, heads and entrails. It is recommended to wash the fish thoroughly.
The prepared ingredients should be placed in a saucepan. At the bottom of the container you should put a layer onion rings, then a layer of fish. The carcasses should be salted. After this, you need to lay out a layer of onions and a layer of fish. The products must be alternated until 2/3 of the entire volume of the pan is filled. After this, you should also put a bay leaf in the container. It is also recommended to add water or wine, as well as vinegar and oil.
Heat treatment
The container with future canned food should be placed on the stove. The products should be simmered over low heat for 3-5 hours under the lid. If canned food is cooked in a pressure cooker, it will take less time. As a rule, this takes from 1 to 1.5 hours.
While the fish is cooking, you should wash and sterilize the jars. Such canned fish are usually rolled into glass containers with a volume of 0.5 liters. The readiness of the product can be determined by the condition of the fish. The bones of the carcasses should become very soft. When the canned food is ready, you should put it in jars and seal it tightly.
in an autoclave
Recently, home autoclaves for canning have appeared on the shelves of specialized stores. These devices greatly facilitate the process of preparing food for the winter. How can you use them to prepare canned fish? First you need to prepare all the products. To prepare you will need:
- Fresh river fish - 2 kg.
- Vinegar 9% - 7 ml per container, the volume of which is 0.5 liters.
- Peppercorns, salt.
- Vegetable oil. IN in this case you should use nut, pumpkin, flax, olive, corn or sunflower.
Preparing the jars
The indicated number of components is enough to prepare 3 0.5 liter jars of canned food. To make the appetizer tasty and aromatic, you should carefully prepare the fish. To do this, it is recommended to peel each carcass, removing the heads, tails, fins and entrails. The fish should also be washed in running water. If the carcasses are large, you can cut them into several parts.
Place a layer of fish on the bottom of the jar, add spices and add a little vinegar and vegetable oil. The containers must be filled to the very top in this way. In this case, it is worth leaving a small gap between the top layer of fish and the lid, at least 3 centimeters high. Otherwise the banks will burst. Filled containers should be rolled up and then placed in an autoclave.
Further canning
Home canning autoclaves are very easy to use. The main thing is to follow some rules. Containers with fish should be placed in an autoclave in layers and then filled with water. The liquid should cover the containers to a height of at least two centimeters. After this, the unit should be closed, tighten the bolts, and then pump out the air so that a pressure of 1.2 atm is created inside the device.
It is recommended to check the tightness of the connection. This can be done by ear or using soapy water. If everything is fine, then you need to light a fire under the autoclave. The water should heat up inside the unit to a temperature of 112 °C.
Under such conditions, all bacteria will die. After 50-70 minutes, the fire under the unit can be removed. The autoclave should be left to cool to a temperature of at least 30 °C. After this, you should carefully bleed the air and open the lid. It is recommended to drain the water and only then remove the containers. Canned river fish at home is prepared much faster this way. The result is a delicious snack.
Canned carrots
Canned river fish at home can be prepared not only with onions, but also with carrots. To do this you will need:
- River fish - 1 kg.
- Carrots - 700 g.
- Onions - 700 g.
- Vegetable oil.
- Peppercorns, salt.
Cooking process
So, how to preserve river fish. First you need to prepare the carcasses. It is recommended to clean the fish from husks and entrails. In this case, you can remove the fins and heads. After this, the fish should be placed in a deep container and salted. It is recommended to keep the product for an hour. During this time, you can prepare the onions and carrots. Vegetables should be peeled and washed. Carrots can be grated coarse grater, and cut the onion into rings.
Now you can combine the products. The fish should be removed from the brine and mixed with chopped vegetables. Pour 3 tablespoons of vegetable-based oil into 0.5-liter jars and place the fish loosely. Otherwise, when boiling, excess liquid will pour out of the containers. The jars should be closed with tin lids and placed in a cold oven. After this, you can turn on the heat and heat everything to 200 °C. The fish should be stewed for 4-5 hours. Then the containers can be taken out, rolled up, turned over and wrapped. When home-canned river fish has cooled, you can move it to the basement.
Carp in oil
Canned carp is no less tasty than a snack made from small fish. To prepare you will need:
- Fresh carp - 1 kg.
- Vegetable-based oil - 1 tbsp. l.
- Garlic - 1 clove.
- Onion - 1 head.
- Black pepper, coriander, ground dill, salt - to taste.
Cooking method
First you need to clean the carp from the husks, fins and entrails. After this, you should separate the head and cut the carcass into small pieces. The fish should be salted and sprinkled with spices. The carp must be divided into jars. It is recommended to place a layer of onion rings on top. The containers should be covered with lids and then placed to be sterilized. Canned river fish at home should be stewed well. Requires up to 10 hours.
During the sterilization process, water must be added as it evaporates. The liquid should not be cold, but boiling. Otherwise glass jars will burst. The finished snack should be rolled up and then stored in a cool place. Canned bream is prepared in a similar way.
Catfish in its own juice
To prepare canned catfish you will need:
- Fresh catfish - 1 kg.
- Salt - 1 tbsp. spoon.
- Allspice and black pepper.
- Carrot.
- Bay leaf.
- Citric acid - 0.5 g per jar, the volume of which is 0.5 liters.
How to cook
In this way, you can prepare canned food not only from catfish, but also from carp, tench, carp and silver carp. First you need to prepare the fish. It is cleaned, washed thoroughly and cut into small pieces. When the water has drained from the fish, you need to place the product in a container and cover it with salt. It is recommended to maintain proportions. For 1 kilogram of fish, only 1 tablespoon of salt is required. The product should be kept for one hour at room temperature.
During this time, you can prepare glass jars and other components. Carrots should be peeled, washed and cut into pieces or grated on a coarse grater. At the bottom of the prepared containers you need to place a bay leaf, a few grains of black and then it is recommended to make a layer of carrots and add citric acid. After this, the jars can be filled with fish, leaving a free space between the lid and the food, at least 2 centimeters high.
How to sterilize
The containers should be covered with lids and placed in a saucepan. Do not place glass jars directly on the bottom. They may burst. To avoid this, place a wire rack at the bottom of the container and then place the jars out. After this, you can pour water into the pan so that its level is 3 centimeters below the lids.
Canned fish should be sterilized under a closed lid for 8 hours. Periodically you need to add water to the pan. The liquid should not be cold, but boiling. Otherwise, glass jars will burst due to temperature changes. It is also recommended to lift the lids of the containers and squeeze out the air from the canned food using a spoon. Finally, the jars of fish need to be cooled without removing them from the pan, and then rolled up.
Today in supermarkets it is quite difficult to find tasty and at the same time safe canned food. After all, manufacturers often sell us goods made from low-quality raw materials and with high content preservatives. In this article you will learn how to prepare canned fish at home. And also some tricks that are used experienced housewives.
Homemade canned fish: basic cooking rules
To prepare home canned food, you need to take only fresh fish that does not have any defects or damage. In this case, you can choose both sea and river. Everything will depend only on your personal preferences.
Only vegetable oils should be used as filling. This can be sunflower, olive or corn oil. You can use tomato sauce, the recipe for which will be described in detail below.
Homemade canned food (fish) should only be placed in glass jars. This will ensure not only high tightness, but will also allow you to evaluate the appearance of the product after long storage. It is better to choose jars with a volume of 0.5 to 1 liter. This volume is not only convenient for serving, but also allows you to cook the fish evenly in the oven.
Canned fish in a slow cooker
Such a modern kitchen appliance as a multicooker also allows you to prepare homemade preserves. In this case, there is no need to put the fish in jars. It is enough to season it with spices and place it in the multicooker bowl. For fully cooked It is enough to use the “Extinguishing” mode for 20-30 minutes. Only after this the fish is placed in sterilized jars and filled with oil or sauce.
Canned fish in a slow cooker is superior to the traditional cooking method only if you have a small amount of fish. After all, the bowl of this kitchen gadget is rarely more than 4-5 liters.
Which fish to choose for home canning?
You can use almost any fish to prepare canned food at home. If we talk about freshwater species, it can be bream, crucian carp, carp, roach and even pike. However, experienced housewives highly praise canned mackerel. After all, it is this fish that is traditionally associated with store-bought canned food, which is so popular in our country. But this does not mean at all that you should limit yourself in the choice of raw materials. For example, canned river fish, although they have a high content of bones, are prepared several times faster than sea fish.
Ingredients such as carrots, garlic, dill, parsley and other types of herbs will help to reveal the taste of fish. Therefore, you can safely experiment in search of the most successful combination of products.
Canned fish in oil
The simplest recipe for home canned food involves using large quantity oils To prepare you will need:
- 2 kilograms of large fish;
- salt, black pepper and bay leaf;
- 200 grams of vegetable oil.
The fish should be cleaned and cut into pieces 4-6 centimeters long. Place the pieces in sterilized jars so that the distance between them is minimal. In a bowl, mix salt, black pepper, oil and a little water. Pour the resulting sauce over the canned food and add bay leaf. Preheat the oven to 120 degrees and place the jars of fish on a baking sheet. To prevent glass jars from bursting, you should constantly monitor the cooking process. After 3 hours, you can remove the canned food from the oven and seal it with an airtight lid. Before storing the jars in a cool place, you need to cool them completely at room temperature.
Canned fish based on oil will appeal to everyone without exception. After all, this product will be reminiscent of the one that was produced on the territory of the former Soviet Union and met increased requirements for quality and safety.
Canned fish in tomato sauce
To give canned food more spicy taste You can prepare a tomato-based filling. The cooking technology will be similar to the recipe using oil. However, in this case you need to make the sauce first. To prepare it you will need:
- 500 grams of tomato paste;
- 2-3 large onions;
- 300 grams of carrots;
- salt, pepper and spices to taste;
- 300 ml water.
Onions and carrots should be cut into small cubes and fry in a frying pan. After education golden crust add tomato paste and water. Salt and season with spices. Simmer over low heat for 15 minutes. The fish laid out in sterilized jars must be filled with the resulting tomato sauce and place in the oven for 3 hours. Such canned food will have a rich taste and very soft fish fillet.
How long can home canned food last?
Unlike store product, home canning Doesn't last that long. This is due to the fact that no preservatives are added to the fish, as happens in factories. That's why home process The production of a delicious delicacy requires maximum sterility.
After preparation, canned fish can be stored for no more than 6 months in a cool place. It would be good if it was a basement where a constant temperature is maintained. Before opening the jar, be sure to evaluate the appearance of the fish. If you notice the formation of plaque or a change in color, it means that the seal was broken during the cooking process. Such canned food is unsuitable for consumption. It is better to dispose of the product and prevent it from getting on the table. That is why it is very important to mark the preservation with a marking with the date of manufacture. This will help avoid poisoning and other troubles that may be associated with expired products.
Canned fish prepared at home is great way diversify your diet not only tasty, but also extremely healthy dish. After all, such a product can be served as a snack or used to prepare holiday salads.
