Canned food at home from river fish - cooking tips, recipes. Home Autoclaves for Canning

19.09.2019 Dishes for children

Many from childhood remember the taste of canned fish, someone still loves them. But at present it is not easy to find a natural product that does not contain various additives and flavor enhancers.

But you can make canned fish yourself at home. It is not only tasty and healthy, but also interesting. Especially when there is an avid fisherman in the family, and the question of where to put the fish is very acute.

Cooking rules

Preservation of fish at home is a responsible matter, so you should familiarize yourself with the basic rules that should be observed:

Fish for canned food can be used any, river and sea, regardless of size. But in most cases, the question arises of how to process small river fish, which has many bones. In canned food, crucian carp, bream, carp and other representatives of freshwater bodies are often used;
For the manufacture of canned food, it is advisable to use fish with intact skin and only fresh. In this case, only natural oil can be added. Very tasty and juicy fish is obtained in tomato filling;
Processing of the product is clean, dishes and materials are constantly washed. It is worth strictly following the recipe so that there are no problems with the storage of canned goods. Sterilization time is at least 8-10 hours, but it can be reduced by repeating the procedure several times;
An important point: it is necessary to ensure the correct storage of the product. If all the necessary requirements for the manufacture of canned food are met, then they are easily stored for a long time at room temperature.

If the sterilization requirements are not met or the lids are not tightly closed, then the lids may swell and there is a risk that the cans will simply explode. Bloating is explained by the fact that bacteria begin to multiply in canned food, which leads to their spoilage. It is worth noting that an unpleasant odor may be absent altogether, but at the same time consuming such canned food is extremely dangerous for health.

In the event that there is no confidence in the quality of sterilization of the cans and the tightness of the clog, then canned foods should be stored only in a cold place and not more than a week.

Cooking canned fish at home

The fish is cleaned of the insides and skins, all the fins and tail are removed, the carcass is cut into two parts. Fish generously sprinkled with salt. After 1.5 hours at room temperature, it is laid in prepared jars.

Bay leaf and allspice are laid at the bottom, pieces of fish are laid vertically. At least 2 centimeters should remain from the top of the can.

A grid is placed in the pan, on which the cans are placed. Water is poured, about 3 centimeters should remain to the edges of the cans. Be sure to cover the containers with lids, but do not close until the end.

The water is brought to a boil and on a slow fire the cans warm up for about 1 hour. At this time, a liquid should be released, which merges into a separate container. Vegetable oil is pre-boiled, which, after draining the juice, is poured into jars. For one container, 5-6 tablespoons of oil are required.

The cans warm up for another hour, after which they are rolled up. Further sterilization is carried out for 8-10 hours on the slowest fire, after which the canned food is cooled without being removed from the pan in which it was boiled.

To reduce the sterilization time of cans, it can be done in stages. After the oil is poured into the jars, they are hermetically sealed and set for 1.5 hours on a slow fire in the pan. After which they cool for a day. This procedure should be performed three times.

Each time starting the final sterilization, it is necessary to check how tightly closed the lids are. It is worth considering that the water in the pan for sterilization is poured heated to 25-30 degrees.

Ready canned fish can be served to the table, sprinkled with fresh herbs.

Recipe for canned river fish at home

Preservation of river fish will provide seven canned fish for the whole winter. This is especially true if you have to fish only in the summer. Harvesting from river fish will be a great snack or addition to the main course on holidays. You can take any fish for conservation, but its fat content should be taken into account.

To prepare canned fish from river fish, you can take:

1 kilogram of bream;
0.7 kilograms of grated carrots and onions;
Ground black pepper and salt.

The fish is cleaned of the insides, fins, tail and head, washed thoroughly and cut into small pieces. After rubbing each piece with salt, they are left to soak. Then the fish is folded tightly into the pan and cooked for 15 minutes.

Finished pieces are removed from the broth and mixed with grated carrots and chopped onions in half rings. Pepper is added, the mixture is transferred to jars. It remains to sterilize them in a pressure cooker.

Cans are more convenient to use with a capacity of 0.25 and 0.5 liters, preferably with screw caps.

Do not put the jars directly on the bottom of the pressure cooker, otherwise the jars will simply crack. The gap between the bottom of the pan and the cans can be provided by a clean rag or pan folded several times.

An ordinary pressure cooker holds up to 4 cans. Pour water there should be slightly heated, the water level ends slightly lower than the cans. The pressure cooker closes and puts on medium heat.

After the water boils, it will become clear from the characteristic hiss of a pressure cooker, the fire decreases and is detected for 30 minutes. After this time, the fire should be turned off. Steam from a pressure cooker is released gradually over 3-5 minutes.

Attention! Steam cannot be released faster, this will cause the contents of the cans to pour out.

Cans are carefully removed from the pressure cooker. Only now can you add salt at the rate of a teaspoon of 0.5 liters to canned food and vegetable oil - about a tablespoon to a jar. The fish is poured with boiling water, and the jars are twisted, after which they must again be placed in a pressure cooker.

Since the cans are still hot, you can simply add boiling water there and close the lid again. Boil over low heat after boiling (the start of hissing) for one hour. This time the pressure cooker does not open, the fire just turns off. Banks should cool down during the day.

You can try to open a pressure cooker, but it should be done very carefully and not immediately. If you hurry, you can tear off the lids from the cans. Ready canned food is stored for several months.

Homemade canned small fish

Often the question arises, where to put small river fish, because, as a rule, nobody wants to mess with it. There are no problems, you can cook delicious canned food, which guests will eat in one sitting.

To prepare them you will need:

Small crucian carp;
Carrot;
Onion;
Vegetable oil;
Spices and water.

Prepare 0.5 and 1 liter glass jars, sterilize.

Carefully gut Karasey and rinse thoroughly so that there is no bitterness. Then they are fried in a pan so that they float in large quantities of vegetable oil until a pleasant golden crust forms.

Next, the sauce is prepared: fry the chopped onions and carrots, after the frying becomes a pleasant golden color, pour water into it, add pepper and salt, a pinch of sugar. If you like greens, you can add it. Vegetable mass languishes in a pan for about 25-30 minutes, then removed from the heat.

Prepared fish is placed in sterilized jars, poured with sauce and rolled up. Store canned food in the refrigerator. But, as experience shows, for a long time this tasty food is not stored!

Delicious canned food in a slow cooker

For cooking canned fish, a crock-pot is also quite useful. For cooking, you can buy a small fish, such as capelin or sprats. Moreover, you do not need to spend a lot of time on their cleaning, you just have to tear off your heads and tails, as well as thoroughly rinse the fish in running water.

Cook:

1 kg of fish;
2 onions;
5-6 tomato;
One large carrot;
Spices and salt;
Vegetable oil for frying.

Grind carrots on a coarse grater, and finely chop the onion, it is best to turn tomatoes into porridge using a blender. In the multicooker bowl, onions are fried in oil, you can use the "Baking" or "Frying" mode, after 5-7 minutes, carrots are added.

Prepared capelin is laid out on vegetables without stirring, the mixture is poured with chopped tomatoes on top. You can add spices (peppercorns, bay leaf, salt). Under the lid, the fish are stewed until cooked, for this it will take about 4 hours in the "Stew" mode. After - roll up into banks.

Fish is always cooked over low heat. Bones, as a rule, are not removed; there is no need for this. After processing, they can’t be felt in canned food.

It is more expedient to choose small-sized banks for conservation. So the cooking process will not be delayed, and eating the product will be more convenient.

The finished product in open form is stored in the refrigerator for no more than 2-3 days.

Ingredients:

1.5 kg of fish carcasses;
30 g of acetic acid 70%;
250 g of water;
50 g of granulated sugar;
500 ml of tomato;
175 g of vegetable oil;
pepper;
salt.

Cooking process:

We wash the carcasses, cut off the fins, tail, clean from scales, take out the insides. Rinse thoroughly again in clean water.
We put a pan on the stove, mix the tomato with water, oil, acetic acid, sugar, put spices.
In the prepared sauce we put the fish, stew on a quiet fire for 7 hours. If cooked in a slow cooker - 2.5 hours.
While the fish is preparing, prepare the cans. Thoroughly wash, dry, sterilize.
We lay out the fish in jars, roll it up, wrap it up until it cools completely.

Sprat in tomato sauce with vegetables: an unusually delicious recipe

Ingredients:

4 kg of freshly frozen fish;
2 kg of bell pepper;
300 g of 9% acetic acid;
3 kg of onions;
4 kg of carrots;
7 kg of tomatoes;
500 g of vegetable oil;
60 g of salt;
granulated sugar at will.

Cooking process:

We prepare vegetables. We clean everything, wash.
We pass the tomatoes through a meat grinder, cut the pepper into strips, three carrots on a coarse grater, chop the onion in half rings.
Pour oil into a pan, make frying from onions, carrots and peppers.
Put the finished frying in the pan, pour the tomatoes, stir, simmer for 60 minutes over low heat.
Defrost the fish, wash, dry, put in the sauce. Stir, simmer another hour.
Salt, sugar, pepper, pour vinegar, mix. Stew for another 6 minutes, remove from the stove.
We lay out according to previously prepared cans, preserve, wrap the heat until it cools completely.

In a spicy marinade

Ingredients:

6 l of water;
6 kg of fish;
50 g of salt;
75 g of granulated sugar;
3 pcs. coriander, cloves, allspice;
bay leaf;
100 g of vinegar 6%.

Cooking process:

Cooking marinade. In a pot of water, put all the spices in a bag of gauze, let it boil, turn it off, make a cold.
We clean the carcasses, wash, dry, put in the marinade for 3 hours.
While the fish is pickling, prepare jars and lids. We wash, dry, sterilize.
We lay out the pickled fish in a container, add a laurel leaf, fill it with marinade, roll it.

Fish in oil with pepper and lavrushka (in liter jars)

Ingredients:

2 kg of fish carcasses;
laurel;
pepper;
4 g of citric acid for each 1 l container;
sunflower oil.

Cooking process:

We clean the fish, wash, cut into pieces, dry.
We pour the prepared fish with salt, in a proportion of 1 kg of carcasses, 30 g of salt. Let stand 90 minutes in the room.
In a small container, it is necessary to boil and cool the sunflower oil to 90 degrees.
At the bottom of the cans, lay out 1 laurel, 4 peppercorns.
We lay out the pieces so that from the top of the jar there is space about 2 cm. Put a lemon, cover.
We install a pan on the stove, put the cans there (preferably on the wire rack), fill in warm water (25 degrees), without adding 3 cm to the edge of the cans, cover with a lid.
We warm the banks with moderate boiling for an hour.
During heating, the fish will give juice, drain it, pour 50 g of oil into cans.
Cover, warm another hour, roll up.
The preservation of rolled cans is completed by sterilization at low boil for 8-10 hours.

Cool without taking out of the water in which it was sterilized.

In own juice

Ingredients:

2 kg of carcasses;
60 g of salt;
bay leaf;
bitter and allspice peas;
carrot;
lemon acid.

Cooking process:

We wash, dry, and dry the carcasses.
Pour salt. Leave to saline at room temperature for 1 hour.
We clean, wash carrots. We cut in circles or straws.
We place laurel in jars, 3 peas of each pepper, carrots, 1 g of lemonade per 1 liter.
We fill the cans with fish, leaving 2 cm from the side, roll up.
We install a pan on the stove, put the cans there, fill with water, leaving 3 cm to the top of the cans, cover.
We sterilize for 8 hours with a slight boil.

Leave to cool completely.

Home sprats

Ingredients:

2 kg of sprats;
300 g of oil;
35 g of salt;
300 g of strong tea;
pepper peas.

Cooking process:

We carefully wash the sprat, dry it, put it in a pan.
Salt, add tea, pepper and oil.
We send to stew on a quiet fire for 3 hours under the lid.
After the allotted time, remove the lid, simmer for another half an hour to leave the excess water.
We lay out the workpiece in sterilized containers.
We send it to the pan, fill it with water, backing 3 cm from the top of the cans, with moderate boiling, sterilize for a quarter of an hour.
Roll up.

Canned river fish stewed in oil

Ingredients:

1.5 kg of carcasses;
800 g carrots;
800 g of onion;
sunflower oil;
pepper;
salt.

Cooking process:

In the usual way we clean, wash the carcasses.
Salt, put in a pan, leave for 60 minutes.
Cooking a mixture of vegetables. We clean, grate carrots, chop the onion rings,
We take out the carcasses from the pan, drain the water, pepper, combine with vegetables.
Pour 30 g of oil into the jars, put the fish in, do not ram.
We cover with old lids without rubber bands, send to the oven. Turn on, warm to 200 degrees.
We stew fish in the oven for 4-5 hours from the moment of its full heating.
Roll up the finished canned food with new lids, wrap it upside down until it cools completely.

We put it in storage in a cold place.

Canned Mackerel in a Multicooker

Ingredients:

3 carcasses of mackerel;
3 tbsp. l tomato paste;
large onion;
coriander;
bay leaf;
salt;
pepper.

Cooking process:

My fish, cut the fins, separate the fillet from the bone, cut.
We put the crock-pots tightly in a bowl, add spices, salt.
Set the mode "Extinguishing" for 4 hours.
Fill the fish with tomato, when the time passes, add the chopped onion.
Simmer in the same mode for another 2 hours.
We lay out the finished workpiece in sterilized jars, roll it up, send it to a cool place for storage.

Catfish in Tomato Ginger Sauce

Ingredients:

1.5 kg of fish;
600 g of tomato;
10 g horseradish root;
2 pods of red pepper;
50 g of garlic;
1 tbsp. l ginger root;
5 pieces. peppercorns;
5 bay leaves;
5 pieces. clove inflorescences;
0.5 tsp caraway seeds.

Cooking process:

We clean the fish, my. Cut the carcass into 3 cm thick slices.
Cooking the sauce. We clean horseradish, three on a fine grater.
We extract seeds from pepper.
Peel and finely chop the garlic.
Three ginger on a fine grater.
In a tomato paste, mix all the spices.
Salt, mix well.
Washed cans are sterilized.
Put laurel, cloves, caraway seeds, pepper, evenly spread the fish, pour the sauce so that it covers pieces 2 centimeters on top.
Hermetically sealed, send to boil in a pot of water under a closed lid for 6.5 hours with medium boiling.
Canned food is left to cool in the same container. We remove for storage.

Canned fish in tomato sauce (video)

As you can see, cooking canned fish for the winter at home is not so difficult, the most important thing is to strictly adhere to the proposed recipe. Many recipes do not indicate what kind of fish you need to take, in fact, you can take any available it is river or sea. Prefer non-greasy or oily - a matter of taste for everyone. In order for the preparation to work out, it is important to make it from fresh fish, then it will be tasty and healthy.

Love canned fish, but doubt the quality of the store product? Cooking them is not at all difficult with your own hands. Canned fish in tomato at home is prepared from any kind of fish and according to different recipes. We will present the best of them in our article.

Canned fish at home

One of the benefits of canned food is that even an inexpensive fish turns out to be amazingly tasty. You can cook such a dish not only on the stove, but also in a pressure cooker or slow cooker. The result will surely please you.

Canned fish in tomato at home is prepared in the following sequence:

A kilogram of fish (herring, capelin, herring) is cleaned of the head, entrails and tail, washed and cut into pieces of 4 cm.
Carrots and onions (300 g each) are chopped into cubes. Carrots, if desired, are rubbed on a coarse grater.
Tomatoes (500 g) are mashed using a meat grinder or blender. Instead of tomato, you can take tomato paste (about 3 tbsp. Tablespoons), but then it must be brought to the desired consistency with water, adding to a volume of 500 ml.
In a thick-walled pan or in a multicooker bowl, first lay tomato, then fish, vegetables and spices (50 ml of vinegar, 100 ml of sunflower oil, 25 g of salt and twice as much sugar) in layers.
Extinguishing time of a dish with a lid on the stove is 3 hours, in a slow cooker ("Extinguishing" mode) - 4 hours, in a pressure cooker - 1.5 hours. The fish should literally languish in tomato sauce, then it will turn out very tender, all the bones will become soft, as in canned food of industrial production.

How to cook bulls in tomato at home

One of the most loved canned foods since childhood are gobies cooked in tomato sauce. This fish is inexpensive, affordable and tasty. Prepare at home in just 4 hours and get identical to the store product.

Prepared (cleaned and washed) fish is laid in layers in an enameled pan. Between the layers add onion rings, salt, pepper to taste and a couple of spoons of vegetable oil. In this way, the pan is filled to the top. Then, table vinegar is diluted to taste with water to make an acidic liquid, and poured out to the fish. There is added 100 ml of vegetable oil. The pan is covered and sent to the stove. The fish will simmer for 4 hours. 40 minutes before the end of cooking, tomato is added (3 tbsp.spoons to a 3-liter pot). Such fish are stored in the refrigerator for up to two months.

Sprat in tomato at home

Favorite canned food “Sprat in tomato” is not at all difficult to cook on your own. According to this recipe, the dish will be baked in the oven for 1 hour, after which it can be safely served for dinner. Sprats cooked at home in tomato can be stored in the refrigerator, but not for long, since vinegar is not added to the dish.

To prepare such canned food, the sprat is washed and, if necessary, the head is removed. Onions are fried in a pan, sliced \u200b\u200bin half rings. Then it is transferred to a refractory baking dish, put fish, salt (1/2 teaspoon) and sugar (1 teaspoon) on top, coriander, garlic and other spices to taste, pour a glass of tomato juice and add 3 tablespoons of ketchup . After that, all the ingredients must be mixed and sent to the oven to bake at 180 °.

Canned fish for the winter

Canned fish cooked according to the following recipe is corked for the winter without prior sterilization. Moreover, in a dark and cool place they “winter” very well, the jars do not open, the dish does not deteriorate.

Canned fish in tomato for the winter is prepared according to the following recipe:

Fish (1500 g) is cleaned from the insides, head and tail.
Grated carrots and onions (500 g each) are fried in separate pans in vegetable oil.
Tomatoes (1500 g) are chopped in a meat grinder or blender.
Tomato, carrots and onions are mixed with salt (3 tablespoons), sugar (4 tablespoons) and vegetable oil (100 ml).
The fish are stacked in layers in the pan and after that it is sent to a slow fire for 3 hours.
10 minutes before the end of the stew, vinegar (50 ml) is poured into the pan.
Canned fish in tomato at home is laid out on sterilized cans, covered with lids and clogged with a can wrench.

From such a quantity of ingredients, 5 half-liter cans of delicious homemade cans are obtained.

How to cook canned fish in an autoclave?

You can preserve in the autoclave absolutely any fish. Delicious and bream, and perch, and capelin. You can even take fresh-frozen mackerel, and it will also be very tasty.

Prepared canned fish in tomato in an autoclave according to the recipe as follows:

Mackerel (2 kg) is peeled and cut into large pieces.
Onions (2 pcs.) Are fried in vegetable oil, after which finely chopped tomato (2 pcs.) Is added to it.
Tomato paste is added to the pan to vegetables, vegetable oil is poured (2 tbsp each), 2 cups of water, salt and sugar to taste.
Pieces of mackerel are laid out in sterilized half-liter jars and poured with prepared sauce. After that, the cans are corked with lids using a can opener.
will cook 45 minutes at a temperature of 110 °.

The following tips will help you cook delicious fish quickly and efficiently. They are as follows:

At home, canned fish in tomato is prepared from any type of fresh or frozen fish. Bream, capelin, herring, mackerel, saury, sprat are equally soft and tender.
Fresh tomatoes in the recipe can always be replaced with tomato paste or juice. From this, the taste of the dish will not get worse.
To preserve canned food for longer, it is recommended that they be laid out only in sterilized jars.

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 from low-quality raw materials and with a high content of preservatives. In this article, you will learn how to cook canned fish at home. And also some tricks used by experienced housewives.

Homemade canned fish: basic cooking rules

To prepare homemade canned food, you need to take only fresh fish, which does not have any defects or damage. In this case, you can choose both sea and river. Everything will depend on your personal preferences.

Only oils of vegetable origin should be used as fill. It can be sunflower, as well as olive or corn oil. You can use tomato sauce, the recipe of which will be described in detail below.

Home canned food (fish) should be rolled up only in glass jars. This will provide not only high tightness, but also allow to evaluate the appearance of the product after long storage. It is better to choose cans from 0.5 to 1 liter. Such a volume is not only convenient for serving, but also allows you to evenly boil fish in the oven.

Canned fish in a slow cooker

Such a modern kitchen appliance, such as a crock-pot, also allows you to prepare home preservation. In this case, you do not need to lay the fish in banks. It is enough to flavor it with spices and put it in the multicooker bowl. For complete cooking, it is enough to use the "Extinguishing" mode for 20-30 minutes. Only after that the fish is laid out in sterilized jars and poured with oil or sauce.

Canned fish in a multicooker is superior to the traditional method of cooking 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 preservation?

For the preparation of canned food at home, you can use almost any fish. If we talk about freshwater species, it can be bream, crucian carp, carp, roach and even pike. However, experienced housewives praise canned meat prepared from mackerel. After all, this fish is traditionally associated with canned goods, which are so popular in our country. But this does not mean at all that it is worth restricting yourself in the choice of raw materials. For example, canned fish from river fish, although they are distinguished by a high bone content, are prepared several times faster than marine species.

To reveal the taste of fish will help ingredients such as carrots, garlic, dill, parsley and other types of herbs. 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 the use of a large amount of oil. For cooking you will need:

2 kilograms of large fish;
salt, black pepper and bay leaf;
200 grams of vegetable oil.

Fish should be cleaned cut into pieces 4-6 centimeters long. In sterilized jars, you need to put the pieces so that the distance between them is minimal. In a bowl, mix salt, black pepper, oil and a little water. Pour the canned sauce with the resulting sauce and add the bay leaf. Preheat oven to 120 degrees and place jars of fish on a baking sheet. So that glass jars do not burst, you should constantly monitor the cooking process. After 3 hours, you can remove the canned food from the oven and roll it with a sealed lid. Before sending the jars to a cool place, you need to completely cool them at room temperature.

Oil-based canned fish will appeal to everyone, without exception. After all, this product will be reminiscent of that which was produced in the territory of the former Soviet Union and met the increased requirements for quality and safety.

Canned fish in tomato sauce

To give canned food a more piquant taste, you can prepare a filling based on tomatoes. Cooking technology will be similar to a recipe using oil. However, in this case, you must first make the sauce. 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 of water.

Onions and carrots should be cut into small cubes and fry in a pan. After forming a 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 cans should be poured with the resulting tomato sauce and sent to the oven for 3 hours. Such canned foods will have a rich taste and very soft fish fillet.

How long can home canned food be stored?

Unlike a store-bought product, home preservation does not last long. This is due to the fact that no preservatives are added to the fish, as is the case in factories. Therefore, the home process of producing delicious delicacies requires maximum sterility.

After cooking, canned fish can be stored for no more than 6 months in a cool place. It is good if it is 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 discoloration, it means that during the cooking process, the tightness was broken. Such canned foods are unsuitable for consumption. It is better to dispose of the product and prevent it from falling onto the table. That is why it is very important to mark conservation with a date of manufacture. This will help to avoid poisoning and other troubles that may be associated with expired products.

Canned fish, cooked at home, is a great way to diversify your diet with not only delicious, but also extremely healthy dishes. After all, such a product can be served on the table as a snack or used to prepare holiday salads.

Ingredients

1 average pike

Vegetable oil

Bay leaf, 2-3 pcs

Allspice, 3-4 peas

This is a ½ liter jar set of products

1. Pike cut into small pieces, add, sprinkle with spices and leave for 1 - 1½ hours.

2. Put pepper and bay leaf into the jars, fill them 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. At the bottom we install a baking sheet with water.

4. We wait until the liquid in the jars boils. Reduce the temperature in the oven, to 100-110 ° C, wait until 5 hours have passed from the moment of boiling.

5. We set to heat vegetable oil separately. When it boils, remove the foil from the cans and fill them with boiling oil. The fish should all hide under a layer of oil.

6. Cover the jars with sterilized lids, put back in the oven for ½ hours.

7. Roll up and wrap the jars. We wait until we cool down.

Sprats from saiki or sprats, 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, put fish in it. Salt the fish, pour the tea leaves and butter, put the pepper.

2. Stew the fish, closing it with a lid, very slowly, over 2½ - 3 hours.

3. We continue the process by removing the lid for about ½ hour - let the excess liquid evaporate.

4. We distribute the fish into ½-liter jars, sterilize them in the usual way for 10-15 minutes, putting them on shoulders in boiling water. Roll up.

Small fish sprats, cook at home

Ingredients

Fish trifle, 1 kg

Onion, 200 g

Dry water or wine, 150 g

Vegetable oil, 100 g

Vinegar 9%, 50 ml

So you can preserve small roach, dace, perch, ruff, minnows and others.

1. Cut fish, leaving only clean carcasses without fins.

2. Cut the onion rings, put on the bottom of the pan. Onion we lay out the carcasses in one layer and add them. Next - a layer of onions, a layer of fish, salt. Repeat until all the products are laid out.

3. The pan should be of such a volume that, having laid out all the products, we will fill only 2/3 of its volume.

4. In a saucepan, throw peppercorns, bay leaf, pour oil, wine and vinegar. We cover the pan with a lid and set it to simmer slowly for 3-5 hours. A pressure cooker will also be useful here, it will reduce the time of extinguishing to 1 - 1½ hours. When the fish is ready, the bones in it are so softened that they become imperceptible in the pulp.

5. Roll up the fish, putting it in banks.

Canned fish with carrot from river fish in oil, recipe

Ingredients:

Fish, 1 kg

Onion, 700 g

Carrot, 700 g

Vegetable oil

Peppercorns

1. We prepare pieces of fish, put them in enameled dishes, add them and let them salt for 1 hour.

2. Three large carrots, cut thin rings from onions.

3. When the fish stands, remove it from the brine, mix with onions and carrots, sprinkle with peas of pepper.

4. Take ½-liter jars, pour into each vegetable oil, 3 tablespoons. We lay the fish freely so that with the forthcoming boil, the liquid from the jars does not splash out.

5. Put on the jars tin lids, devoid of rubber bands, and put the jars in a cold oven.

6. We start to warm the oven, bring it to 200 ° C and turn on the countdown: simmer for 4-5 hours.

7. Banks roll up, turn over and wrap up - let them cool down themselves.

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. Cooking fish pieces for canning. If there is a trifle, then leave it in carcasses.

2. We put the fish in a pressure cooker, putting it on a lattice stand, sprinkled with onions. We put peppercorns there, a bay leaf, and again sprinkle with a layer of onions. Pour water and oil and close the lid of the pressure cooker.

3. We put a pressure cooker on a strong fire and watch the valve. As soon as steam comes out of it, set the light to a minimum and hold for 1½ hours.

4. We spread the fish in ½-liter jars and sterilize them for 5-8 minutes in a boiling water bath. Roll up.

Carp with oil, canned, recipe for delicious canned fish

Ingredients

Fresh carp, 1 pc.

Onion, 1 pc

Garlic, 1 clove

Vegetable oil, 1 tbsp

Ground dill

Black pepper

Coriander

1. Cut the pieces from the carp, salt them and sprinkle with spices, cut the onion rings.

2. Take a liter jar, put garlic on the bottom, pour it with oil. Put the carp pieces tightly on top, and fill the jar to the top with onion rings.

3. Cover with a lid and put on sterilization. It should last at least 10 hours. During this time, you will have to add water more than once as it evaporates. It is necessary to add water also in a state of boiling, otherwise banks can burst.

4. At the end of the sterilization time, we roll the jars. Keep in the refrigerator.

Canned fish can be made not only from fresh, but also from freshly frozen. Here is an example.

Fried sprats in tomato sauce and at home

Ingredients

Fresh sprats, 3 kg

Onion, 1 kg

Tomatoes, 5 kg

Carrots, 2 kg

Bulgarian peppers, 1 kg

Vegetable oil, ½ l

Vinegar 9%, 280 ml

Salt, 2 tbsp

Ground pepper

1. Three large carrots, cut onions in half rings. Put them in a pan and passer.

2. Grind the tomatoes in a meat grinder, cut Bulgarian peppers into strips.

3. Vegetables, raw, ground with juice and fried, put in a pan and slowly cook for 1 hour.

4. When time passes, we add sprats in tomato sauce, mix, bring to a boil and cook for another 1 hour.

5. Put salt, pepper, sugar and vinegar into the pan. Mix and cook for 5 minutes.

6. Transfer to hot cans and roll up. Wrap up, let 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. L

Water, 1 tbsp

1. Cut the fish into pieces, put it in a pan, as well as all other ingredients.

2. Stew 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, about 3 times.

3. We lay out on hot banks and roll up.

Fresh fish in tomato sauce: delicious canned fish at home

Ingredients

Fish, 1 kg

Tomatoes, 2 kg

Onions, 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. L

Vegetable oil - fry

1. Cut the pieces from the fish, add them with one tablespoon of salt, leave for 1/2 hour.

2. We prepare tomato sauce by rubbing the boiled tomatoes through a sieve. In the mashed mass we put butter, spices, vinegar, sugar and salt. We set it to warm again.

3. Sliced \u200b\u200bfish, roll in flour, fry in oil. After removing from the pan, put them in jars, pour boiling sauce and send for sterilization.

4. Banks should stand in boiling water for at least 1 hour, after which we roll them up.

5. We will continue sterilization in the rolled state for another 6 hours. It is in this case that it makes sense to use glass covers with metal holders. Because ordinary tin can be torn if you do not fix them with a special device - a lid holder.

Preserving fish at home: fish trifle in tomato

Ingredients

Small fresh fish, 2 kg

Tomato paste, 1 tbsp

Sugar, 1 tbsp

Vegetable oil, 1 tbsp

Vinegar 6%, 1 tbsp.

Bay leaf

Allspice

1. We cook the fish, put it in a pan, sprinkle with spices, sugar and salt, put the tomato and pour the oil with vinegar.

2. The pan, having covered the lid, set for 3½ - 4 hours in the oven, heated to 140-150 ° C. When the contents of the pan boil, reduce the temperature in the oven to 100-120 ° C.

3. We lay out in banks and roll up.

Capelin or sprat with vegetables in tomato sauce

Ingredients

Small fish (sprat, herring or capelin), 3 kg

Onion, 1 kg

Carrot, 1 kg

Tomatoes, 3 kg

Sugar, 8-9 tbsp

Salt, 6-7 tbsp. L

Vinegar 9%, 100 g

Peppercorns

Bay leaf

1. Grind tomatoes in a meat grinder and set to boil in a saucepan.

2. Three large carrots, onion cut into rings. Fry them individually in oil.

3. Put the fried vegetables in a tomato mass and mix.

4. We take a cast-iron pan (or from a stainless steel), put layers in it: tomato, fish, and then in the same order, the top - tomato.

5. Put the spices in the pan, cover the lid and set to warm. Cook slowly for 3 hours.

6. 10 minutes before the cessation of cooking, pour the vinegar, distributing it over the entire surface evenly. For vinegar, you need to poke a wooden stick deep into the pan, so that vinegar sticks to all layers of the pan.

7. Roll up in hot ½-liter jars. Wrap up.