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Canned bream

It's nice to treat the family to bream dishes. The fish is delicious in any way of cooking. It's good in canned form. For piquancy, it’s nice to add common juniper cone-berries to canned food from bream. They are easy to collect while fishing or while walking in the forest. Berries are added to canned food from river fish pleasant spicy aftertaste.

Canned bream at home

Preparing canned food will have to devote the whole day. If the catch arrived in the evening, the fish can be salted and put in the refrigerator until morning, after cleaning it. In addition to removing scales and excavating the entrails, heads, tails, and fins are cut off from breams. In large fish, the skeleton is removed. Wash well.

Small breams are canned whole, placed vertically in jars, alternately laying the carcasses with thick and thin parts down. Large individuals are cut into pieces. They salt, let them lie down for an hour. When the salt is absorbed, the fish can be dried with paper towels.

If the pieces are pre-sprinkled with spices, they do not need to be wiped before placing them in jars. Ground pepper, mustard seeds, cumin, coriander, clove buds, all kinds of ready-made spices, fresh herbs - thyme, basil are used as spices. Mandatory components of almost every recipe are the invariable attributes of preservation: laurel and peppercorns.

Chopped horseradish, parsley, parsnip roots are added to canned food. Small amounts of dried herbs are a good addition.

Homemade canned bream with ketchup

For 1 kg of bream you need:

• vegetable oil - 1 cup
• ketchup - 1 pack
• onion - 5 pcs.
• carrots - 4 pcs.
• sweet pepper - 3 pcs.
• tomatoes - 3 pcs.
• salt - 1 tbsp. l.
• pepper - 10 peas
• laurel - 4 pcs.
• other spices - to taste:

Onions and carrots cut into thin rings; pepper strips, tomatoes in small pieces.

Put a layer of vegetables in a stewing bowl. (Reserve a third or half of the tomatoes for the top row.) Put fish on vegetables, sprinkle with spices: peppercorns, paprika. Spread out bay leaves. Drizzle with ketchup and oil. Sprinkle with the remaining tomatoes.

Bring the mixture to a boil, reduce heat, and simmer for one hour. Divide into jars. Additionally, sterilize the jars for 4-5 hours in the oven or in a saucepan with water. Just like sterilizing canned vegetables. Roll up, store refrigerated.

Sterilization in a slow cooker will take less time. It will take 1.5-2 hours in the "Baking" mode at 100 °. If the liquid has boiled away during sterilization, boiled water is added to each jar before filling. vegetable oil.

Canned bream in a pressure cooker

For 1 kg of fish you need:

• carrots - 800 g
• onion - 800 g
• ground pepper - 1/3 tsp
• salt - 1-1.5 tbsp. l.

Sprinkled with salt and half an hour, the lying pieces of fish are placed in a saucepan and boiled for 15 minutes. Take out and cool.

Onions and carrots are cut into thin rings. Carrots can be grated or cut into small cubes using a vegetable cutter.

The fish is mixed with vegetables, peppered and placed in jars. It does not hurt to put a couple of bay leaves and 3-4 peppercorns on the bottom of the jars.

After boiling (the pressure cooker begins to hiss), the heat is reduced and the time is noted. After half an hour, turn off the device. The steam is released slowly over 5 minutes.

Pour a spoonful of boiled vegetable oil and boiling water into jars. Tighten, place again for sterilization. On a quiet fire, simmer for an hour. Turn off and do not remove during the day. Then put away for storage.

Canned bream at home in an autoclave

For 2 kg of bream:

• 9% vinegar - 7 ml per half-liter jar
• refined oil
• salt - 2 tbsp. l.
• peppercorns - 4 pcs. ordinary and fragrant
• laurel - 3 pcs.

Place pieces of bream 2-4 cm in size in layers in a jar, salt. Add peppercorns, bay leaf, vinegar, pour oil two fingers below the neck of the jar. Roll up.

Put a wooden grate on the bottom of the autoclave, put the jars. Fill with water, the level of which is 2 cm above the covers.

Close the lid of the device, set the pressure according to the instructions. Heat to boiling water, reduce heat, sterilize for 40-50 minutes.

Turn off the heat, leave to cool without opening the lid. After a few hours, slowly release the residual pressure, remove the cans, check the tightness.

Recipe for canned bream in the oven

The fish with spices laid out in jars is loosely covered with lids and placed in a cold oven. The door is closed, the oven is turned on at 180 °, heated until bubbles appear in the juice released from the fish. After that, the heating is reduced to 100 ° and languished for 5-6 hours.

The heating is turned off, after 10-15 minutes the cans are taken out, twisted. You can put in a closed oven until completely cooled or wrap it warmly by turning the jars over.

If the fish is packed tightly enough, without gaps, you can simmer it in its own juice. If there are voids in the jar, they are poured with 50 ml of oil and boiled water or diluted tomato juice.

Juice can be prepared by boiling tomatoes with spices scrolled in a meat grinder. You can add pre-fried onions and carrots to the tomato mixture. Delicious tomato and vegetable preserves will turn out.

Canning is a creative process, where everything depends on the imagination of the culinary specialist. And you can fantasize limitlessly. Please share your canned bream recipes in the comments.

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16.09.2016

If your husband sometimes brings a solid small fish from fishing, and the cat is no longer able to eat all this "wealth", you have to cook this little thing somehow. Just what to do with her? If you fry it, you won’t see it in a frying pan, if you cook your fish soup, it’s all small bones… But don’t throw away the catch, really! From fish trifles, and not only from it, you can cook a chic appetizer that simply "flies away" from the table.

Recipe 1. Canned small river fish with onions

According to this recipe, you can preserve small river fish at home: perches, roach, bleak, dace, ruffs, minnows and other trifles.

Ingredients:

✵ small river fish - 1 kg;
✵ onion - 200 g;
✵ vegetable oil - 100 ml;
✵ dry wine (or water) - 150 ml;
✵ vinegar 9% - 50 ml;
✵ salt - to taste;
✵ spices (allspice, bay leaf) - to taste.
.

Cooking

1. Peel small river fish from scales, remove the insides, cut off the heads, fins, tails and rinse the carcasses thoroughly.
2. Put a layer of onion, cut into rings, on the bottom of the pan, then a row of fish carcasses and add salt. Thus, alternating salted layers of onion and fish, fill the pan no more than 2/3 of the volume.
3. Add spices (allspice, bay leaf), pour vegetable oil, vinegar and dry wine (or plain water).
4. Put the pan with the fish on the stove and simmer over low heat under a tightly closed lid for 5 hours. If you have a pressure cooker, then the process is significantly reduced - 2 hours is enough. In the finished fish, the bones become so soft that they do not need to be separated from the pulp.
5. Put the finished fish, without removing it from the heat, into hot dry sterilized jars, cork with boiled tin lids, turn it upside down (to check the tightness) and wrap it with a blanket until it cools completely. Then place on long-term storage into the refrigerator.

Good luck preparing!

Recipe 2. Canned small river fish in oil

A fairly simple recipe for canned fish trifles. It turns out an interesting snack dish that can be eaten just like that or added to salads, soups, etc.
This recipe can be used with any type of fish. The only thing that will vary in the cooking process is the time. At different types fish are bones of different density, and the coarser they are, the longer it will take to keep the fish in the oven. Sometimes it takes 5-7 hours. The bones of smelt and vendace are steamed the fastest. But roach, bream, perch, crucian carp, pike are cooked much longer. In any case, even in a small roach, after 2 hours of stewing, the bones remain quite coarse. Therefore, it requires at least 3 hours of stewing in the oven.
In this recipe, we will consider the preparation of homemade canned fish from dace, bleak, grayling, smelt and vendace. For this fish, 1.5-2 hours (from the moment of boiling in jars) in the oven at a temperature of + 150 ° C is enough to be ready for use. If the dace or bleak is very small (10-12 cm), then 1 hour is enough for all the bones to steam out, and the canned food practically does not differ from the factory ones.

Ingredients

Spices - based on a can of 0.7 l:
✵ small fish (bleak, dace, grayling, smelt, vendace);
✵ small bay leaf - 1 pc.;
✵ black pepper (peas) - 10 pcs.;
✵ carnation (bud) - 1 pc. (optional);
✵ vinegar 6% - 1 tbsp. a spoon;
✵ vegetable oil - about 400 ml;
✵ salt - to taste (about 1 teaspoon);
✵ tomato paste - 2 tbsp. spoons (optional)
To calculate the weight of a particular product, a comparative table of measures and weights will help you.

Cooking

1. Clean the fish, gut, cut off the head and tail, rinse thoroughly. If the fish is large, cut in half or into several pieces.
2. In clean jars, put the entire specified set of spices. Add vinegar and tomato paste (for canned food in tomato). Vinegar accelerates the softening of fish bones.


3. Then lay the fish so that it takes up 2/3 of the jar.
4. Pour vegetable oil into each jar so that it is flush with the fish. Top up boiled water, leaving about 1.5 cm to the edges of the jar so that when boiling, the liquid from the jar does not spill out.
5. Cover jars with fish with foil, press it tightly around the neck and place on a baking sheet in a cold oven. At the very bottom, you can put a baking sheet with water (if the juice accidentally runs out of the cans, and you have a "safety net"). Turn on the fire and preheat the oven to +250°C. As soon as the liquid in the jars boils, reduce the temperature to + 150 ° C and simmer for 2 hours.
6. Sterilize the lids 10 minutes before being ready (boil for 10 minutes).


7. After 2 hours, turn off the oven and let the jars stand for 5 minutes and only then tighten the hot lids. If you immediately tighten the jar with a lid, then it can explode under pressure.
This harvesting method is good because there is no need to sterilize the jars. Ready-made canned fish, both in pure oil and with the addition of tomato paste, are stored in the refrigerator for 2 months. They will not be able to stand there longer, because. they are eaten, as a rule, in the next 2-3 weeks. The taste of such canned food largely depends on the amount and composition of spices. Here you can fantasize in any direction, the main thing is to have a fish!

Good luck preparing!

Recipe 3. Canned small river fish in tomato, cooked in a pressure cooker

Home-cooked river trifles are in no way inferior to store-bought canned fish in tomato, and even superior, because the composition and proportions of the ingredients can always be chosen to your liking.

Ingredients:

✵ small river fish - 1.5 kg (net weight);
✵ tomato paste - 300 g;
✵ mustard - 80 g;
✵ vegetable oil (refined) - 1 cup (200 ml);
✵ water (purified or spring) - 1 cup (200 ml);
✵ salt - 1 teaspoon (heaped);
✵ granulated sugar - 3 tbsp. spoons;
✵ black pepper (peas) - 3-4 pcs.;
✵ allspice (peas) - 3-4 pcs.;
✵ carnation (buds) - 3-4 pcs.

Cooking

1. Gut fresh river fish, cut off heads, tails and fins, rinse thoroughly. In a very small fish, scales, fins and tails can not be removed.
2. Pour vegetable oil into the bottom of the pressure cooker and lay out the fish.


3. For pouring in a separate container, combine tomato paste, mustard, vegetable oil, water, salt, sugar and mix thoroughly until smooth.


4. Pour the fish with the resulting tomato sauce and shake the pressure cooker slightly so that the filling is evenly distributed, then close the lid tightly and put on medium heat. As soon as steam begins to come out of the valve, reduce the heat to a minimum and cook for 50 minutes from the moment of boiling.

Today it is quite difficult to find tasty and at the same time safe canned food in supermarkets. 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. As well as some tricks used by experienced housewives.

Homemade canned fish: basic cooking rules

For the preparation of 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.

As a filling, only oils of vegetable origin should be used. 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 ensure not only high tightness, but also allow to evaluate appearance 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 evenly boil the fish in the oven.

Canned fish in a multicooker

Such a modern kitchen appliance as a slow cooker also allows you to cook home preservation. In this case, you do not need to lay out the fish in banks. It is enough to flavor it with spices and put it in a 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 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.

What kind of fish to choose for home preservation?

Almost any fish can be used to make canned food at home. If we talk about freshwater species, then it can be bream, crucian carp, carp, roach and even pike. However, experienced housewives praise canned mackerel very much. 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 fish from river fish, although they are distinguished by a high content of bones, are prepared several times faster than marine species.

Ingredients such as carrots, garlic, dill, parsley and other greens will help reveal the taste of fish. Therefore, you can safely experiment in search of the most successful combination of products.

Canned fish in oil

The easiest recipe for homemade canned food involves using a lot of oil. For cooking 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. In sterilized jars, you need to lay the pieces so that the distance between them is minimal. In a bowl, mix salt, black pepper, oil and a little water. Pour canned food with the resulting sauce and add bay leaf. Preheat the oven to 120 degrees and place the cans 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 roll it up with an airtight lid. Before sending the jars to a cool place, you need to completely cool them at room temperature.

Canned fish based on oil will appeal to everyone without exception. After all, this product will remind you of the one that was produced on 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. The cooking technology will be similar to the 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 fried in a pan. After the formation of 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 jars should be poured with the resulting tomato sauce and sent to the oven for 3 hours. Such canned food will have a rich taste and very soft fish fillet.

How long can homemade preserves last?

Unlike a store-bought product, home preservation does not last as long. This is due to the fact that preservatives are not added to the fish, as happens in plants and factories. Therefore, the home process of producing a delicious delicacy requires maximum sterility.

After preparation, canned fish can be stored for no more than 6 months in a cool place. Well if it will basement where the temperature is maintained constant. 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 goods are unsuitable for consumption. It is better to dispose of the product and keep it away from the table. That is why it is very important to mark conservation with a marking with the date of manufacture. This will help to avoid poisoning and other troubles that may be associated with expired products.

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

9 Unique Fish Canning Recipes

Fish lovers! Here is the most popular selection of fish canning recipes. I hope you find the best recipe for yourself.

1. Fresh-frozen pink salmon - 2 kg,

Tomatoes - 2 kg. Carrots-800 g. Bulb onions-500 g. Salt -1.5 tbsp (30g), Sugar -200g. Vinegar 9% - 5 tbsp. l. vegetable oil - 400 ml. Bay leaf -3 pieces, black pepper to taste. But, fish can be any.

Pass the tomatoes through a meat grinder and simmer for 20 minutes. Cut the onion, fry in vegetable oil. Grate the carrots on a coarse grater and fry in oil. Prepare the fish (remove the heads, tails and entrails, bones). Combine everything together and simmer for 1 hour. Add vinegar 5 minutes before the end of cooking. Put the finished mass into sterilized jars, roll up, wrap until completely cool.

2. Sardines

Before cooking sardines, you need to gut all the insides of the fish, clean it from scales, cut off the head, tail and fins. Salt the fish to your taste and leave to lie for 30-40 minutes at room temperature. Transfer the fish to a colander and dip in boiling sunflower oil and fry for 2 minutes. In prepared jars for preservation, put 1 bay leaf, 3-5 black peas on the bottom allspice. Put the cooled fish in jars, pour in sunflower oil, in which there were sardines for 2 minutes. Cover the jars with a lid and heat over low heat for 45 minutes. Then roll up the jars with the contents hot. Sterilize rolled jars for 50-60 minutes. Repeat the sterilization process 3 times every 24 hours.

3. Sprats at home

From small fish (perch, roach, minnows, ruffs, dace, etc.) at home, you can cook a dish that tastes like sprats. To do this, the fish must be cleaned of scales, remove the insides, heads, fins and tails, rinse the carcasses. At the bottom of the pot (or pressure cooker) you need to put a layer of onion, cut into rings, salted carcasses on it. Lay three or four layers in this way, but at the same time fill the pan no more than 2/3 of the volume. Add allspice, bay leaf, pour vegetable oil, vinegar and dry white wine or water. For 1 kilogram of fish, 200 grams of onion, 100 grams of oil, 50-9 percent vinegar and 150 grams of dry wine or water, spices and salt to taste will be required. Simmer over low heat under a tightly closed lid for three to five hours (in a pressure cooker 1-1.5 hours). In cooked fish, the bones become so soft that they do not need to be separated from the fish meat when eaten.

4. Canned fish in oil

After removing the entrails, the fish (mullet, bonito, etc.) are thoroughly washed from blood, drained and cut into pieces depending on the size of the dishes intended for canning. Then the fish is kept for half an hour in a saline solution (250 g of salt per 1 liter of water). It is washed from salt and fried on all sides in vegetable oil until browned. Fried fish is placed in a glass jar. Between the pieces put grains of black and allspice, bay leaf and slices of lemon. Then it is poured with vegetable oil, in which the fish was fried, so that there is a 2 cm oil layer on top of the fish. Store in a cool place.

5. Fish in tomato sauce, home canning.

Recipe for 4 standard jars with a capacity of 0.5 liters. In asp, pike perch, carp, gobies, the belly is cut, in horse mackerel and mackerel, the heads are cut off, the insides, tails and fins are removed. Peeled asp, carp and mackerel are cut into pieces, gobies and horse mackerel are preserved whole. The fish is washed when the water drains, sprinkled with salt at the rate of 1 tablespoon of salt per 1 kg of fish and after 30 minutes rolled in flour, fried in vegetable oil on all sides. Cool for 30 minutes, put in jars and pour boiling tomato sauce 2 cm below the top of the neck of the jar. For cooking tomato sauce 300 g of onion are peeled, cut into slices and fried until golden brown in 150 g of vegetable oil. 2 kg of mashed tomatoes are poured into an enamel bowl, put on fire, add fried onions, 4 cloves, 4 bay leaves, 4 grains of bitter and allspice, 4-5 tablespoons of sugar and a tablespoon of salt, 4-5 tablespoons of 5% - vinegar, bring to a boil. Banks are filled 2 cm below the top of the neck, put in a pan on a wire rack. The amount of water in the pan should be 3-4 cm below the top of the neck of the jar, and its temperature should be 70 degrees.

The pan is put on fire, covered with a lid, brought to a boil and the jars are heated for 50 minutes. After that, each is covered with a lid and sterilized for 6 hours. After sterilization, the jars are cooled without being removed from the pan and without opening it. The amount of fresh fish for 4 cans with a capacity of 0.5 l: asp - 2 kg, pike perch - 2.4, carp - 3.6, gobies - 3.2, horse mackerel - 2.2, mackerel - 2.4 kg. To reduce the processing time, you can use the method of re-sterilization. To do this, the filled jars are closed with lids, placed in a saucepan with water heated to 70 degrees, boiled for 50 minutes, the quality of the cans is checked and sterilized three times for 90 minutes with breaks of 24 hours.

After each sterilization, the jars are cooled in the same pan where the heat treatment was carried out, without draining the water and without opening the pan lid. The initial water temperature during the 2nd and 3rd sterilization is 20-30 degrees.

6. Recipe for preserving pink salmon at home

Salt like this: take a steak, put it in a plastic bag, add salt and a little sugar there. Approximately 0.5 kg of fish, a tablespoon of salt and half a teaspoon of sugar. Shake the bag and refrigerate. Take out a couple of times a day to shake and clean again. After 2-3 days salted pink salmon is ready.

7. Minnows stewed in marinade

Put oil, finely chopped onion, parsley root and greens into a saucepan or pot, pass through. Add bay leaf, salt, pepper, chopped tomatoes, not gutted minnows, simmer for at least 4~5 hours and let stand. Serve with mashed potatoes sprinkled with dill. Such minnows are obtained like sprats in tomato sauce with soft bones. Store below 15°. 600 g minnows, 50 ml oil, 2 onions, 3 tomatoes, 1 bay leaf, 6 peppercorns Other fish are also made, especially small fish. If simmering in a pressure cooker, then 30 minutes is enough.

8. Recipe for canning small fish

How to preserve fish at home. Get smaller fish, such as perches, brushes, crucian carp, etc. clean them. Then cook vegetable frying from grated carrots and finely chopped onions. Add sugar, salt, vegetable oil and your choice (tomato paste, tomato juice or tomato sauce) to it, then mix all the ingredients well. After that, put raw carrots on the bottom of the pressure cooker, then fish, add salt, pepper, onion and tomato. Then repeat again carrots, fish, onions and so on until almost the end of the pressure cooker. Pour all this with vinegar, add 100 grams of preferably white wine, bay leaf, black pepper and 1/2 cup of water for piquancy. Stew all this for about one hour, but this is the time for small fish, if you have a large fish or cut into large slices, it must be stewed for about two hours over low heat in a pressure cooker. After full readiness, spread the prepared composition into small jars

9. Canning fish at home

If you have a lot of fish, it is not necessary to salt or dry it. You can stock up on excellent canned fish. Any kind of fish is suitable for canning - river, lake, sea.

Only fresh fish is suitable for the preparation of canned fish. It must be processed only in a clean room. The utensils and materials that are used must be kept in perfect cleanliness, strictly follow the recommended recipe and processing conditions. The time of sterilization of canned fish (8-10 hours) can be reduced by repeated or multiple sterilization.

Enjoy your meal!

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 necessary ingredients and send to the multicooker bowl.
2. Set the mode required for extinguishing and process for half an hour.
3. decompose finished product on 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.