• Ingredients:
• fish - 1-1.5 kg (depending on the capacity of the cans and multicooker);
• carrots - several small, according to the number of cans;
• onion - one onion;
• vegetable oil - 50 ml;
• lemon juice - a teaspoon per can;
• salt - a teaspoon per 0.5 liter jar;
• pepper, allspice, coriander and other spices - to taste.

It is not difficult to prepare canned fish in a slow cooker - it is difficult to leave them stored. Pets are drawn to open the jar, taste the yummy ... And all thanks to the fact that canned fish in oil in a slow cooker are much tastier than industrial products.

However, it is worth considering: canned fish at home in a multicooker are cooked at a much lower temperature than at the factory. Therefore, it is best to store them in the refrigerator.

To cook canned fish in a slow cooker, special tricks are not required. We have added carrots, onions, lemon juice and spices to the recipe. In principle, fish and salt and spices are enough to taste. Fish "blanks" in tomato marinade or mustard-apple filling are widespread. Good oily fish with horseradish. You can prepare fish soup concentrate at home, to which “just add water” and potatoes, and a delicious dish is ready to serve.

The technology for cooking fish stew does not provide for the processing of raw materials with superheated steam under high pressure. Therefore, it is not necessary to expect complete softening of the seeds in homemade canned food. So the use of fish fillets or breeds in which the presence of bones can be neglected (sprat, capelin, sturgeon, shark) is welcome.

Talking about, we offered to heat the cans up to six hours in a row. Canned fish do not need this duration. Two hours is quite a sufficient stewing time, even if we are talking about dense fish, chopped coarsely.

There is another method for preparing canned fish. We are talking about cooking a product in a multicooker container with subsequent transfer to a sterile container. - the first contender for capping in cans.

Experts, however, require re-sterilization of already filled cans, and it is difficult to disagree with them: house dust, which is ALWAYS present in the air, is very rich in pathogenic flora. No matter how you sterilize the jar, contamination with harmful bacteria will occur. As a result, one hundred cans will be good. And in the hundred and first, the processes we do not need will begin ...

The hygiene of home production of any canned food is of paramount importance!

Cooking method:

2. Put the chopped fish in jars together with carrots, chopped onions, spices. Top up with lemon juice, a little oil. The filling level is up to the can's shoulders, not higher. Close each can loosely with a lid, leaving room for unobstructed steam to escape.

3. Put a piece of cloth in a multicooker, put cans, pour water to the level of fish in cans. Turn the multicooker on for extinguishing for two hours.

4. After an hour of cooking, look under the lid: you may need to replenish the evaporated water. Top up with hot water only to avoid cracking the cans!

5. At the end of the process, on hot cans, turn the lids all the way down (use an oven mitt), leave the canned food to cool in a slow cooker.

Store homemade canned fish in the refrigerator.

Homemade canned small fish

Cooking time: 1 hour Servings: 4

To cook canned fish at home, you need any fish (river or sea), spices, a pressure cooker, a slow cooker or an oven. Tasty canned fish according to the recipe presented today can be prepared in tomato and vegetable or in oil. The fastest recipe for homemade canned food is, of course, in a pressure cooker. The actual preparation of this dish is very simple. I would say preparing and cleaning fish for canned food is more troublesome than cooking them.

Canned fish in a slow cooker

Canned fish in a multicooker from small fish can be prepared in the same way as we prepared them from silver carp.
Put gutted river fish in a multicooker bowl on a vegetable pillow, sprinkle with vegetable oil, salt, add bay leaf and peppercorns.
Cook on the "Stew" program for 8-10 hours (you can put it on overnight).
In a multicooker - a pressure cooker, the process of preparing canned fish from fish is reduced significantly.

Homemade canned small fish

Olga Pirogova uses small river fish in her canned food recipe. Canned food in tomato can be stewed from carp, perch, ruff, roach, carp, bream, silver carp ... In the same way, you can prepare canned food from fresh frozen sea fish: herring, mackerel, pink salmon, saury ....

“It is not always possible to catch big fish on a fishing trip. Small fish is just what comes in handy for preparing these delicious homemade canned food. This is the first time I have prepared these canned food from small fish. The husband was engaged in cleaning the fish, gutting, cutting off the heads and tails. I washed the small fish and poured it over with vinegar, stirred it quickly and washed it off immediately. This will help remove the unpleasant odor of mud. I washed it again and finally ”.

Ingredients:

• Small fish - 1.6 kg,
• carrots - 4 pieces,
• onions - 5 pieces,
• 3 red tomatoes,
• tomato ketchup -250 g (packing),
• salt,
• pepper,
• 9% vinegar - 2 tbsp. spoons,
• vegetable oil - about 50 ml.

How to cook canned fish:

Let's start preparing canned fish.
Pour vegetable oil into a preheated pressure cooker (I pour it over the eye) and lay in layers: onions cut into rings, carrots, diced fish prepared for canned food, put the tomatoes on top in large pieces, they will give juice. Salt and pepper each layer.

We love spicy canned food, so I use a mixture of peppers: black, hot red, chili, sweet paprika (it all depends on your taste and desire), add bay leaf (do not overdo it, so as not to taste bitter).

Pour out a bag of ketchup and some more oil.

Bring the canned fish ingredients to a boil and screw on the lid of the pressure cooker.
Cook for 1 hour over low heat. During this time, the bones in the fish should be boiled.

Let the pressure cooker cool down. And only after that we open the lid. The whole family ate ready-made canned food from small fish with black bread.

Well, it turned out very tasty!

P.S. Homemade canned fish without sterilization according to this recipe can be stored for several days in the refrigerator and used in the preparation of soup, pies, casseroles.

Bon appetit, the Cooking Recipe Notebook site wishes you.

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Fishing is becoming more and more popular every year, conquering the hearts of not only men, but also women. More and more often whole families go fishing. But it is up to the hostesses to decide how and what to cook from the caught fish. There are often a lot of fish in the catch, which are difficult to identify anywhere. It is not suitable for frying, cooking, baking and salting. Such a fish includes a chub, which has many small bones. In this case, the preparation of canned food would be an excellent solution.

• Canned food can be prepared from any fish: river, lake, sea. But river and sea fish should not be cooked together. But if you add lake crucian carp to river fish, the taste of the dish will only benefit from this.
• It is necessary to add spices to canned food. Coriander helps to get rid of the specific fishy smell, this applies primarily to river fish. But spices should not be overused. It is easy to spoil the taste of canned food by adding too much of it.
• Black peppercorns are needed, but in very small doses (3-5 pieces). Only add cloves if you want a spicy flavor as a result.
• If the fish has been frozen, it must be thawed. Cut off heads, remove tails and fins. Tails and fins can be easily removed with scissors.

How to cook canned river fish in a slow cooker

Cut the fish cleaned from heads, tails and fins into small pieces. Rinse under running water.

Pour a third of a glass of sunflower oil into the multicooker bowl. Lay the fish in layers. At the bottom - large pieces, the higher, the smaller.

When all the fish is laid, add salt (1 tablespoon without top). Add three bay leaves, five allspice peas, five black peppercorns, 1/2 teaspoon coriander (ground or peas). Prepare 400 ml. strong infusion of black tea (4-6 grams), in which stir 1 tablespoon of sugar. Pour the tea leaves over the fish. Add water so that the fish is covered by 1 centimeter of water.

Put the simmer on the program for 5-7 hours. The cooking time depends on the thickness of the fish bones. They should become soft during cooking.

Arrange ready-made canned food from river fish hot in jars. Slightly mash the fish with a fork before laying. Close with plastic caps. After cooling, store in the refrigerator for no more than a month.

Canned fish is an inexpensive and tasty product, therefore it is often purchased as an addition to a salad or as a snack. Many people cook fish soup from canned food. It's quite easy to cook them yourself, especially if the kitchen has a multicooker-pressure cooker. Homemade canned fish in a slow cooker can be made according to different recipes. We will reveal to you the secrets of making this product from small fish.

Canned food can be in oil, in tomato, combined with vegetables, in the form of pates, in its own juice, specially designed for baby food.

Product advantages

Fish contains a lot of minerals and vitamins; during the preservation process, the amount of magnesium and calcium, antioxidants remains unchanged. The finished product contains both phosphorus and fatty acids, which contribute to excellent brain activity. Such food will be of great benefit for endocrine and cardiac problems, it also has a beneficial effect on immunity. The undoubted plus of conservation is the ability to use fish for a fairly long period. Canned saury, pink salmon, chum salmon, goby, sprat, tuna are very useful.

disadvantages

Among the main disadvantages is the presence of spices and salt, which retain fluid in the body, and raise cholesterol. Salt is also harmful to blood vessels, oil increases calorie content. You should avoid canned mackerel and sprat if you are overweight, they are the most high-calorie. In addition, industrial production uses far from useful chemicals, and improper storage and preparation increases the risk of contracting botulism. That is why it is recommended to cook canned food yourself, so you will be sure of the ingredients used, limit the amount of spices, oils and salt, because you will not have to store such a product for a very long time.

• children under 3 years old, for them you need to purchase special jars for baby food, and it is better to give freshly prepared fish;
• people with kidney problems;
• those who have hypertension;
• suffering from osteoporosis.

You should also limit the use of canned food for pregnant women, especially tuna, as it can contain a lot of mercury. Nursing mothers can use a home product, provided that the baby is not allergic to fish.

Canned food composition

It depends on the type of fish used, however, any product contains vitamins of groups A, D, B, C, PP, protein, fats. As for calories, sprat, for example, contains 137 kcal per 100 g. For comparison, in mackerel (one of the most high-calorie fish) - about 190 kcal.

Home making and storage

Almost any fish is suitable for canning, but it is most convenient to process small fish for further storage: sprat, vendace, dace, smelt, bleak, grayling, roach, minnows. The main thing is to choose carcasses without damage, without visible diseases and as fresh as possible. Vegetable oils are preferred in the conservation process:

• corn;
• olive;
• sunflower.

Banned animal fats! But the combined canned food with vegetables is very useful, for example, fish with tomato.

It is recommended to prepare canned food in glass cans of any size; half-liter, liter cans and containers with a volume of 0.7 liters are most convenient. The stage of sterilization of containers and lids is mandatory. The latter can only be metal.

You can cook canned food in the oven, multicooker, in a water bath, the main ingredients, in addition to fish, are salt and spices. It is best to store canned food in a dry place that is well ventilated.

Storage temperature:

• product using oil - from 0 to + 20 ° С;
• in tomato - from 0 to + 5 ° С;
• natural canned food in its own juice - from 0 to + 10 ° С.

If the bank is open, then you need to use the content in two days. Closed sterilized jars can be stored for up to 2 years.

• you can take any fish, even mix varieties, but in no case should river species be mixed with sea ones;
• be sure to put spices, black peppercorns, coriander, cloves are best suited, but observe the measure so as not to kill the fishy taste;
• frozen product needs to be thawed, but it is better to use fresh or chilled; It is more convenient to remove fins and tails with scissors.

How to cook in a multicooker pressure cooker?

According to the classic recipe

You will need:

• any small fish, for example, roach - 1 kg;
• tomatoes - 3 pcs.;
• carrots - 1 pc.;
• onions - 2 pcs.;
• vegetable oil - 55 ml;
• salt, spices - to taste.

First, we wash the fish, remove the scales, if necessary, cut, remove the insides, fins, and tail. Wash it again, remove the fillet, remove the bones. We clean the carrots and onions, grate the first one, chop the last one. Pour oil into a bowl, add chopped vegetables, mix, simmer for a quarter of an hour. We peel the tomatoes, cut, grind in a blender. Put fish in a slow cooker with vegetables, salt, spice, pour in tomato puree and cook for 4 hours in stewing mode.

Homemade "sprat in tomato"

The following ingredients are needed:

• onions - 3 pcs.;
• sugar - 15 g;
• flour - 15 g;
• tomato juice - 550 ml;
• vegetable oil - 90 ml;
• sprat - 1.5 kg;
• bay leaf, salt, pepper - to taste;
• carrots - 2 pcs.

We peel vegetables, cut onions, three carrots, put oil and vegetables in a slow cooker, cook until half cooked. We remove the fins and entrails from the sprat, rinse. Add salt, sugar, pepper, flour to the juice, knead. Add fish to the bowl, fill with juice, simmer for 2 hours. After that, we switch to a mode that maintains the temperature, leave it for another hour.

Small river fish in tomato and mustard

Take:

• any river fish - 1500 g;
• tomato paste - 325 g;
• mustard - 85 g;
• refined vegetable oil - 210 ml;
• water - 1 tbsp.;
• salt - 1 tsp;
• sugar - 3 tbsp. l .;
• black and allspice peas - 5 pcs.;
• cloves - 3 pcs.

Gut the fish, remove the heads, fins, tails, wash. We put the pressure cooker on the fire, pour in the oil, send the fish there. Separately, add mustard, oil, salt, water, sugar to the tomato paste, knead, pour into the pressure cooker. Close the lid, shake it, boil it over medium heat until steam appears, then lower the fire level. Cooking for about an hour, then letting off steam, spreading the resulting fish mass on heated jars, sterilizing in a water bath with lids for about 10 minutes. Then close tightly, turn over, cover with a warm blanket until it cools.

Sprats

For this purpose, roach, perches, ruffs, daces, minnows of small size are suitable. For 1 kg of fish you will need:

• dry wine or water - 155 ml;
• onions - 195 g;
• oil - 95 g;
• vinegar essence (9%) - 55 ml;
• salt, spices - to taste.

We prepare the fish, cut the onion, send everything to the pressure cooker, spread the fish fines in layers on the onion, salting each of them. ? the pressure cooker must be free. Add spices, oil, vinegar, wine or water on top. Simmer for 1 hour, put in jars and seal.

In oil

• any small fish - 1 kg 300g;
• oil - 150 ml;
• salt, pepper - to taste;
• onion - 1 pc.;
• water - 805 ml;

We leave the carcasses intact, clean, gut, wash. Put in a pressure cooker on a wire rack, after placing onions on it, add pepper, spices, fill with the remaining onions on top. Pour in oil and water, cover with a lid. After the appearance of steam, remove the fire to a minimum, cook for an hour and a half. We put the finished product in jars, sterilize, roll up the lids.

Capelin with vegetables

You will need:

• capelin - 1.5 kg;
• onions - 0.5 kg;
• carrots - 0.5 kg;
• tomatoes - 1.5 kg;
• bay leaf, pepper - to taste;
• apple cider vinegar - 50 ml;
• salt - 3 tbsp. l .;
• sugar - 4 tbsp.

Grind the tomatoes in a blender, boil them. Cut the onion, three carrots, sauté separately. Mix vegetables with tomato paste. Put vegetables and fish in layers in a multicooker, add spices, put on stew for 2.5 hours. Then we introduce the vinegar so that it penetrates to the very bottom, pierce it with a spatula. We leave it for another half an hour, then we roll it into banks.

Hello dear readers of our site. I have already posted on the site a recipe for canned fish in a slow cooker (you can see it), the fish turned out to be very soft and tasty. I also use such homemade canned food for baking savory pies, it turns out no worse than with canned fish bought in a store, on the contrary, it is much healthier and tastier. I also make fish soups, salads from them, and we just eat them, it's very tasty! Now I decided to try my multicooker-pressure cooker, because due to the fact that it cooks under pressure, the cooking time will be much less, and there will be more nutrients. I slightly changed the recipe, added tomato paste and carrots, it turned out very tasty!

Ingredients:

• Fish - 1 kg (I have a river fish)
• Lemon - 0.5 pcs. (0.5 tsp citric acid can be used)
• Salt - 1.5 tsp (no slide)
• Onions - 1 pc.
• Carrots - 1 pc. (optional)
• Water - ¾ st.
• Seasoning for fish - 1 tsp
• Tomato paste - 2 tablespoons
• Vegetable oil - 100 ml (I did it without oil)
• Black peppercorns
• Bay leaf

How to cook canned food in a multicooker:

I cooked canned fish in a Redmond multicooker-pressure cooker - RM 4506 (900 W power, 5 L bowl).

The fish must be washed, peeled, head and fins cut off, cut into pieces, and seasoned.

Grate the carrots on a coarse grater, cut the onion into slices and disassemble into rings.

Add tomato paste, lemon juice and salt to the water, mix thoroughly.

Put half the onion and carrots in the multicooker bowl, then a layer of fish, then - peppercorns and bay leaves and, on top, the rest of the vegetables.

Pour out the tomato filling and oil (I didn't add oil). Set the "Stew" mode for 1 hour 30 minutes, this time was enough for my multicooker-pressure cooker, the bones became soft and practically not felt.