12.08.2015 12 374 0 ElishevaAdmin

From fish, seafood / Pickles, marinades, salads, sauteed

If your husband or son is fond of fishing, then you need to learn how to make canned fish. You can preserve serious fish, such as pike or carp, but you should not neglect any fish trifle - the most successful canned food is obtained from it. And the angler will know that no one will grumble at him because of small fish, but on the contrary, they will take it with gratitude, and then they will treat him with delicious canned food.

The only thing that needs to be given increased attention is to take the sterilization process more seriously. After all, these are not fruits or vegetables, but fish, and experts remind that for it, sterilization should take place under pressure, with the lids rolled up.

If you have a pressure cooker at your disposal, then it may well provide pressure, but you need to open it after the end of the process, waiting for it to cool, otherwise the lids will be torn off. This method is especially convenient if you have glass lids with metal holders - they do not need to wait for cooling, they will not be torn off by internal pressure.

Of course, we preserve the freshest fish, clean it and gut it, and rinse it thoroughly.

To avoid trouble, you need to properly prepare the dishes, sterilizing them in the oven or under steam, drying them thoroughly. It is also necessary to thoroughly boil the fish itself, preparing for loading into jars. Well, such canned food should be stored in the refrigerator, and the period of use should be set at 2-3 months, no more.

Home fish preservation: pike in oil

Ingredients

1 pike, medium

Vegetable oil

Bay leaf, 2-3 pieces

Allspice, 3-4 peas

This is a set of products for a ½ l jar

1. Cut the pike into small pieces, add salt, sprinkle with spices and leave for 1 - 1½ hours.

2. Put pepper, bay leaf in jars, 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. Below we set a baking sheet with water.

4. We are waiting for the liquid in the jars to boil. We lower the temperature in the oven to 100-110 ° C, wait until 5 hours have passed since the moment of boiling.

5. Set the vegetable oil to heat separately. When it boils, remove the foil from the jars and fill them with boiling oil. The fish should be all hidden under a layer of oil.

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

7. We roll up and wrap the jars. Waiting for them to 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 brew, 1 tbsp

1. We take a stainless steel pan, put fish in it. Salt the fish, pour tea leaves and oil, put pepper.

2. Stew the fish, closing it with a lid, very slowly, for 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 in ½ - liter jars, sterilize them in the usual way for 10-15 minutes, placing them up to the shoulders in boiling water. Roll up.

Sprats from small fish, cooking at home

Ingredients

Small fish, 1 kg

Onion, 200 g

Water or dry wine, 150 g

Vegetable oil, 100 g

Vinegar 9%, 50 ml

So you can preserve small roaches, dace, perches, ruffs, minnows and others.

1. We cut the fish, leaving only clean carcasses without fins.

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

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

4. Throw peppercorns, bay leaf into the pan, pour oil, wine and vinegar. Cover the pan with a lid and let it simmer slowly for 3-5 hours. Here, too, a pressure cooker will be useful, it will reduce the stewing time to 1 - 1½ hours. When the fish is ready, the bones will soften so much that they will become imperceptible in the pulp.

5. We roll up the fish, laying it out in banks.

Canned carrots from river fish in oil, recipe

Ingredients:

Fish, 1 kg

Onion, 700 g

Carrot, 700 g

Vegetable oil

peppercorns

1. Cooking pieces of fish, put them in an enamel bowl, add salt and leave to salt for 1 hour.

2. Three large carrots, cut thin rings from the onion.

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

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

5. We put tin lids on the jars, devoid of 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 countdown: simmer for 4-5 hours.

7. We roll up the banks, turn them over and wrap them up - let them cool 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 we leave it with carcasses.

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

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

4. We lay out 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 piece

Onion, 1 pc

Garlic, 1 clove

Vegetable oil, 1 tbsp

ground dill

Black pepper

Coriander

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

2. We take a liter jar, put garlic on the bottom, pour it with oil. On top tightly lay the pieces of carp, fill the jar with onion rings to the top.

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

4. After the sterilization time has elapsed, we roll up the jars. We store in the refrigerator.

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

Frozen sprats in tomato sauce and at home

Ingredients

Frozen sprat, 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 the onion into half rings. We put them in a frying pan and sauté.

2. We grind the tomatoes in a meat grinder, cut the bell peppers into strips.

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

4. When this time has passed, put the sprat in the 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 jars 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

Water, 1 tbsp

1. Cut the fish into pieces, put it in a saucepan, 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. Lay out in hot jars and roll up.

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

Carnation, 4 buds

Sugar, 5 tbsp

Salt, 1 tbsp

Vinegar 9%, 3 tbsp

Vegetable oil - fry

1. We cut pieces from the fish, add salt to them with one tablespoon of salt, leave for ½ hour.

2. We prepare tomato sauce by rubbing boiled tomatoes through a sieve. Put oil, spices, vinegar, sugar and salt into the mashed mass. Let it heat up again.

3. Pieces of fish, rolled in flour, fry in oil. After removing from the pan, put them in jars, pour boiling sauce and send for sterilization.

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

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

Canned fish at home: fish mince in tomato

Ingredients

Small fish fresh, 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 saucepan, add spices, sugar and salt, put a tomato and pour oil and vinegar.

2. Cover the pan with a lid and put 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. We put it in jars and roll it 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 tomatoes in a meat grinder and set to boil in a saucepan.

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

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

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

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

6. 10 minutes before stopping cooking, pour in the vinegar, distributing it evenly over the entire surface. Poke the vinegar deep into the pan with a wooden stick so that the vinegar sticks into all layers of the pan.

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

Fish mince in marinade, recipe

Ingredients (per 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. Salt the clean carcasses of the fish, put them in jars, putting spices on the bottom. Pour in 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 than - 105 ° C).

Fish in a fragrant marinade. Very tasty!

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, cook spices (except bay leaf) in a gauze bag. Let's cool it down.

2. In a cold marinade, immerse the fish, cut into pieces, for 3-4 hours.

3. We shift the fish pieces into jars, put one bay leaf in the same place and pour the marinade again.

4. We cover the jars with nylon lids and place them in the refrigerator.

I looked through everything, read it, thought about it and decided to look for something like in canned food without tomato yet.

Hooray found, share. I write more for myself so as not to lose! Girls, the photo is not mine, the fish was so tasty that it was eaten very quickly!

Homemade canned fish

Homemade fish (canned fish at home), tastes like store-bought canned food in oil. This dish should appeal to lovers of canned fish.

For cooking, both ordinary river fish and any sea fish are suitable, by the way, it is very tasty to use mackerel, not salted herring, and capelin will also taste good. In my version of the canned fish recipe, this is an ordinary medium-sized river fish. From the finished dish you can make fish salads, sandwiches. So let's get started.

Ingredients for canned fish:

• Fish - 1 kg; I had: 850 gr mackerel s/m
• Onions - 500 gr; 300 gr
• Salt - 1.5 teaspoons; 1 tsp
• Black peppercorns - 10 pcs; 10 pieces
• Allspice sweet peas - 10 pcs; 10 pieces
• Vegetable oil - 100 ml; 100 ml
• Water - 300 ml; 300 ml
• Tea (brewing) - 2 tbsp. spoons; 1 sachet per half cup
• Bay leaf - 4 pcs. 4 things

Recipe for homemade canned fish:

Clean the fish, release the intestines, cut off the head. We remove the fins and tail, cut into small pieces, about 5 centimeters each. Place the fish pieces in a bowl and season with salt. Mix everything and set aside (photo 2).

Onion cut into half rings.

We take a saucepan or cast iron with a thick bottom and a tight lid, put a layer of chopped onion on the bottom, then a layer of fish and so alternate until the fish runs out, the top layer must be onion. Do not forget to put peas of black and allspice on the fish layer, pour vegetable oil (photo 3).

Pour two black tea bags or two tablespoons (preferably large-leaf tea leaves) with boiling water and let it brew well.

(I brewed a bag of strong tea in less than half a cup of water, it was fine)

When the tea is infused, pour it into the fish.

We cover the cast iron with a lid and put it on the fire, bring it to a boil, and when it boils, make the fire quietly so that the fish barely gurgles, and cook it for two and a half hours. 10 minutes before the end of cooking, we throw a bay leaf. (I threw it right away, because I put it in the oven and went for a walk, my husband controlled it and turned it off later)

After two and a half hours, homemade canned fish in oil is ready. Let it cool completely and you can use it. (stewed for 2.5 hours in the oven on the smallest fire, the bones are soft, chewy, but a little harder than in the purchased one, maybe another half hour was needed and the desired softness would be)

Enjoy your meal!!!

Canned fish often help out the hostess when guests unexpectedly rush into the house and urgently need to set the table. Or take them to the country for a light snack. Canned food can be bought at the store, or you can cook it yourself - they will not differ from the factory ones. And it might even taste better.

Before making canned food from any fish, the latter must be properly prepared. Gut a small one (sprat, capelin, goby) and rinse well with cold water. In a large one (pike, catfish, mackerel, herring), also cut off the head, tail and fins. If the fish has scales, be sure to clean them. Cut the fish into portions. Small fish in tomato. Prepare it like this:

1. At the bottom of sterilized jars with a volume of 0.7 l, put spices: 6-8 peas of hot pepper, 2-3 peas of allspice, a small bay leaf.
2. Lay the fish tightly on the spices, sprinkling it with one teaspoon of salt.
3. Into each jar, pour a dressing made from 1 tablespoon apple cider vinegar, 2 tablespoons tomato paste, 4 tablespoons vegetable oil, and half a teaspoon sugar.
4. In order for the dressing to be evenly distributed over the fish, shake the jars.
5. Pour cold boiled water into a container with fish and tomato dressing, without adding 1.5-2 cm to the neck.
6. Make impromptu lids from food foil and close the jars tightly.
7. Put the jars in a cold oven, turn it on and bring the temperature to 250 degrees.
8. Then lower the temperature to 150 degrees and leave the fish to stew for one hour.
9. 10 minutes before the fish is ready, prepare the lids - sterilize in boiling water.
10. Remove the hot jars of fish from the oven, remove the foil from them and roll up the lids.

Canned fried fish:

1. Salt and pepper the fish pieces to taste.
2. Fry in vegetable oil until golden brown.
3. Separately fry the onions and carrots. For every 100 g of fried vegetables, add half a glass of hot water. Salt and pepper the sauce to taste.
4. Layer the fried fish and stewed vegetables in jars.
5. Cover the jars with foil and also send them to the oven, but already preheated to 200 degrees.
6. Stew the fish for about an hour, and then tightly close the prepared lids.

Based on the two recipes presented, prepare canned fish to your liking. You can also make fried fish with tomato, then add it to the sauce. And you can not fry large fish, but immediately put it in jars with spices and stew in the oven. In this case, it will take more time to cook - about two hours.

Whichever way you prepare homemade canned fish, make them in small batches. Still, they are not prepared in the factory, where there are special high-temperature autoclaves for this. Purchased canned fish can be stored even at room temperature - nothing will be done with them. And for safety reasons, store homemade only in the refrigerator.

On the shelves of stores today you can find many varieties of canned food. However, there is not always confidence that they are of high quality and will not harm our health. For many, fish preparations remain the most delicious. If you are afraid to buy industrial products, you can make canned fish at home.

Is it possible to prepare canned fish for the winter at home?

Cooking real canned fish at home is a real art. To do this, you need to select products without any damage. Both river and sea fish are suitable as a preparation, but the best canned food is obtained from mackerel. For pouring, you can use olive or corn oil, if necessary, add tomato juice.

If you decide to save canned food for the winter, they need to be rolled into glass jars of 0.5 liters or 1 liter. Carrots, parsley, dill, garlic are used as seasonings and additives. The aroma and taste of the future dish will depend on their correct combination.

The advantage of home canned food is natural products and the absence of preservatives. At the same time, if the technology is not followed, the workpiece may deteriorate after a while. Sometimes the fish is digested, and it loses its "marketable" appearance. If you still dare to make canned food at home, strictly follow the recipe.

Nutritious and tasty canned food in oil

Canned fish in oil at home is the easiest option. Its only drawback is the large amount of oil required for the workpiece.

Ingredients:

• 2 kg of fish;
• 1 st. vegetable oil;
• lavrushka leaf;
• salt;
• pepper.

Cooking:

Fish in a tomato - what could be better?

This harvesting option is more complicated, but everyone will like canned tomato fish at home. First you need to make the sauce. You can choose any fish, it all depends on the preferences of the hostess and her family.

Ingredients:

• 0.5 kg of tomato paste;
• 3 onions;
• 0.3 kg of carrots;
• 300 ml of water;
• salt:
• pepper:
• spices.

Cooking:

1. Cut vegetables into small cubes.
2. Put in a frying pan, add a little oil and lightly fry.
3. When the onions and carrots grab a crust, you can send salt, tomato paste, spices, and a little water to them.
4. Simmer the sauce over low heat for a quarter of an hour.
5. Cut the fish into pieces and arrange in jars.
6. Pour in tomato sauce and simmer in the oven at 120 degrees for 3 hours.
7. Cool at room temperature and send to a cool place.

We make a workpiece in a multicooker

If you have a slow cooker, the process of preparing canned fish at home is greatly simplified. You can use the same ingredients as for traditional oven cooking, but you don't have to sterilize the jars. It is enough to process all the components in a slow cooker, and then put in a bowl and roll up.

Cooking:

1. Cut the fish into pieces, sprinkle with spices, add the necessary ingredients and send to the multicooker bowl.
2. Set the mode required for extinguishing and process for half an hour.
3. Arrange the finished product in sterilized jars.
4. Pour sauce or oil, roll up the lids.
5. Put in a cool place.

How to make canned fish in an autoclave?

If you have an autoclave at home, you can make real canned fish, similar to store-bought ones. Such a blank will be stored for a long time, and you do not have to worry about it. Autoclave - a special device for sterilizing canned products. Usually it is used in industrial conditions, but nowadays it is possible to purchase a kitchen appliance for the home. If you like canned food, you can't do without an autoclave.

Ingredients:

• for 1 kg of fish - 1 onion;
• for 1 half-liter jar of blanks:
• 1 st. l. vegetable oil;
• laurel leaf;
• 3-4 peppercorns.

Cooking:

1. Clean the fish and divide into portions.
2. Arrange spices and bay leaf in jars.
3. Place fish pieces on top, leaving 2 cm to the neck of the jar.
4. Fill each jar with 1 tbsp. l. vegetable oil.
5. Roll up the lids and place the blanks in the autoclave. For sterilization, you can choose the mode 110 degrees (process 20 minutes) or 115 degrees (process lasts 15 minutes).

Canned fish in tomato sauce in an autoclave

Ingredients:

• for 2 kg of fish - 2 pcs. bulbs and carrots;
• 0.5 l of tomato juice;
• 2 tbsp. l. tomato paste;
• vegetable oil.

Cooking:

1. Prepare the fish, salt.
2. Heat up a frying pan, pour vegetable oil into it.
3. Dip the fish pieces in flour and fry until a crust forms.
4. Saute onions and grated carrots in a separate pan.
5. Pour vegetables with tomato juice, put pasta and simmer over low heat for 10 minutes.
6. Dip the fish in sterilized jars, pour over the sauce and add a little vegetable oil.
7. Spread the spices.
8. Roll up the lids and place the canned food in the autoclave.
9. Cook for 30-70 minutes at a temperature of 120 degrees.

Canned fish, the taste of which is familiar to all of us from childhood, can be prepared independently. Good fishing? So that's great! This means that the catch can be used as the basis for the preparation of tasty, natural and healthy preparations. A variety of homemade canned fish from fish is not difficult to prepare. On the contrary, this process is very exciting and will be of interest not only to the hostesses, but also to the avid fishermen themselves.

Canned fish will be an excellent addition to the everyday table or an amazing appetizer for the holiday. However, fish lovers can afford to eat this dish at least every day.

How to cook canned river fish at home?

You can cook in three ways: in your own juice, with tomato or with oil. It all depends on personal taste preferences. Any fish caught in fresh water is suitable for canning, for example, carp, pike, crucian carp, bream and small fish.

In order for the finished product to be stored and consumed with full confidence that it is safe for health, it is necessary to strictly adhere to the recipes and cooking technologies. Dishes and equipment used must be perfectly clean, and canned food must be sterilized for at least 8-9 hours.

If everything is done correctly, then you can store ready-made canned food at normal room temperature. But it is better to constantly monitor whether the lid is swollen. Dangerous bacteria can already develop in such banks. When opening and serving, be sure to pay attention to the smell: if it is suspiciously unpleasant, it is strictly forbidden to eat such canned food.

cooking recipes

Homemade canned river fish

Let's try the recipe from river bream. To do this, we need 1 kilogram of fish, half a kilogram of onions and carrots. Moth and black pepper are added to your own taste.

First you need to clean the fish, remove all fins, entrails, heads and tails. Rinse well, cut into small portions. Grate all the pieces separately with salt, leave them to soak for 1.5-2 hours. After that, put the fish in a saucepan in dense layers, pour water, put on fire and boil for 15-20 minutes.

At this time, you can cut the onion into half rings, and chop the carrots on a coarse grater. Remove the finished pieces of bream from the broth, mix with vegetables, arrange in pre-sterilized jars. Add ground pepper there. Now containers with canned food are subject to sterilization. Put a pot of water on low heat, lower the jars there, laying gauze folded in several layers on the bottom. We sterilize for 30-40 minutes.

Carefully take out all the containers, add vegetable oil (one tablespoon each) and salt (one teaspoon for every half liter). Now you need to pour boiling water into each jar, twist them and send them back to be sterilized. Boil on low heat for three hours. It is better to leave them to cool in the same pan for at least a day.

Canned fish in tomato

Sprat or saika can be cooked in a simple way, but get an excellent result. We will need:

1 kg of small fish;
- 1 glass of water;
- 2 glasses of tomato juice;
- 2 tablespoons of sugar;
- 2 tablespoons of vinegar;
- 0.5 cups of vegetable oil.
Add spices and salt to taste.

Rinse the fish well, remove the heads and tails, clean and put in a large container. Salt, mix everything for even soaking and leave in a cool place for 30-40 minutes. After that, add all the other components, mix and put on low heat. When the mass boils, leave to stew for 7.5 hours. If you use a pressure cooker to prepare canned food, two and a half or three hours will be enough.

After that, the fish is laid out in sterilized jars and can be rolled up. Do not forget to immediately try the yummy that you got as a result of a long cooking process.

Sprat recipe with tomato sauce

For this recipe, take three kilograms of sprat. For this amount we need:

5 kg of ripe tomatoes;
- 1 kg of sweet pepper;
- 1 kg of onions;
- 2 kilograms of carrots;
- 0.5 liters of vegetable oil;
- 2 tablespoons of salt;
- sugar.

First of all, we prepare the sprat: clean, wash and mix with salt to soak. Leave for half an hour and at this time prepare the tomato sauce. Grind the tomatoes through a meat grinder, rub the carrots, and cut the pepper into strips. Fry the onions, carrots and peppers in oil, and then add the tomato mass to them and mix. This composition must be boiled for one hour. Then we send the sprat there, mix everything well and leave it on the stove for another 1 hour. After that, add salt there, add vinegar and pepper. Cook for another 10-15 minutes, after which you can send to the banks and cork. Be sure to wrap the containers so that they cool for a long time. Such canned food can be served with a vegetable side dish or with vegetables. Enjoy your meal!

Choose a recipe for homemade canned river fish to your taste and start cooking!