Preparing canned fish. Recipes for making canned fish at home

So, you have fish trifles available. True, in each region the same type of fish has a different name (for example, bleak, roach, rudd, etc.).

We begin to clean the fish from the insides. Remove the head and tail. You can also cut off the fins with scissors.

We cut each fish into 2-3 parts.

Add salt immediately.

Cut the onion into large rings or half rings (as you prefer).

Now we are preparing a pan in which our canned fish will be cooked. It is desirable that the dishes were thick-walled. Put the first layer of onion into the pan.

Put a portion of fish pieces on the onion layer.

Again, an onion.

Then the fish.

In general, you need to alternate the onion and pieces of fish. The last layer should be onions.

Place a few peas of black pepper on the onion layer (you can also use allspice).

Pour vegetable oil on top.

And now pour tea into the pan (it is better to brew it in advance).

We put the pot on the fire. Bring to a boil. Reduce the fire to a minimum. We cook canned fish for 2.5 - 3 hours.

10 minutes before the end of cooking, add bay leaves.

Cool the fish in oil. Then transfer to glass jars.

Homemade canned fish in oil is ready!

Ingredients:
2-3 tbsp. spoons of tomato paste;
1 glass of water;
800 g of fish;
salt and red ground pepper;
3 black peppercorns;
3 bay leaves;
1 glass of vegetable oil;
2 onions;
1 st. spoon of 6% vinegar.

How to cook:

Remove the fins, head and entrails from the fish, rinse and cut into pieces.


Peel the onion and cut it into rings.


Lay the fish in layers in the pan, sprinkling it with red pepper, salt, put the bay leaf.


Top everything with onion rings, adding black peppercorns.


Fry the fish with spices for a quarter of an hour, and then transfer it to a deep saucepan, adding oil, vinegar and water.


Simmer everything over low heat until boiling, then add the tomato paste, cover the pan with a lid and simmer for another hour.


After the right time, remove the pan from the heat, wrap it in a blanket and let it stand for two hours.


Then put ready-made homemade canned food in clean, dry jars, cool and store in the refrigerator.

homemade canned fish in oil

Ingredients:
1 large silver carp or pelengas;
3 art. tablespoons of vegetable oil;
salt, pepper to taste.

How to cook:

Remove the head, fins from the fish, clean from the insides and ridge and cut into portions.


Then prepare several half-liter jars, depending on the volume of the fish mass, and spread it in layers, seasoning with pepper and salt.


When the entire product is decomposed, pour a tablespoon of refined oil into each jar.


After that, cover them with metal lids and put them on the stove to be sterilized.


To do this, cover the bottom of a wide pan with a cloth or gauze napkin, place jars on it and fill them with water, they should be almost completely covered with liquid. Turn on low heat and sterilize canned food for 10 hours, periodically adding water to the pan.


Then remove the jars, close with plastic lids and cool at room temperature.


Store prepared canned food in the refrigerator.

Canned fish cooked in a slow cooker

Ingredients:
600 g mackerel;
1 onion;
2 tbsp. spoons of tomato paste;
salt, black and white ground pepper;
2 bay leaves.

How to cookb:

Homemade canned fish can also be prepared using a slow cooker.


To do this, cut the fish, cut off the head, fins, clean from the insides and ridge, remove the skin.


Then cut it into serving pieces.


Peel and rinse the onion, chop finely.


Put it in a multicooker bowl, put mackerel and spices on it, salt everything and turn on the “Extinguishing” mode for 4 hours.


After the program runs out, add the tomato paste, mix everything and simmer the canned food for another couple of hours.

Serve the dish cooled to the table, using it as an addition to any side dish.

Canned carp with tomatoes and peppers

Ingredients:
1 kg carp;
600 g tomato;
200 g of garlic;
120 g of salt;
10 black peppercorns;
1 teaspoon of mustard seeds;
1 st. a spoonful of lemon balm;
500 g pepper;
1 teaspoon of cumin;
5 bay leaves.

How to cook:

Scale rather oily fish, remove the head, fins and tail.


Rinse, dry and cut the carp along the spine, removing the bones.


Then cut into pieces, salt and pepper.


Wash the tomatoes and dry on a paper towel.


Then scroll them through a meat grinder with garlic cloves.


Salt the resulting mass, season with pepper, mustard seeds, finely chopped lemon balm.


Wash the pepper, remove the seeds and membranes and cut it into strips.


Then pour boiling water over it and dry it on a towel.


Mix fish with bell pepper.

Sterilize jars prepared for canning.


Then put the fish with pepper, bay leaf and cumin in hot, dry containers.


Pour everything with garlic-tomato mass so that it is about 3 cm above the level of the fish.


Seal the jars tightly and sterilize them for 5 hours.


In a dark and cool place, carp can be stored for up to six months.


It is perfect for boiled potatoes or for making fish soup.

What other dishes can be prepared from fish, see the story:

Almost any fish that can be caught in your river or lake will do for canning. Large or medium-sized fish are used, and sometimes even the smallest fish - roach, minnows, without external damage and diseases. Of course, only freshly caught fish is needed for canning.
For canning fish, only vegetable oils can be used: sunflower, olive, corn. It is not recommended to use various kinds of fats and products of animal origin. You can also cook semi-vegetable canned food: fish in tomato. Such fish is distinguished by its sharpness, which is given to it by the spices used.
At home, canned fish is prepared in glass jars of various sizes. It is much more convenient to use glass containers with a volume of 0.5; 0.7 and 1 l. In such dishes, the fish will boil well or stew.
Preservation utensils must be sterilized. Lids are used only metal, and not plastic or any other.
Canned fish can be cooked in the oven, after slightly warming it up and observing the desired temperature. Also, canned fish is cooked on fire, for this jars stuffed with fish can be placed in a large pot of water. A towel should be laid on the bottom of the pan so that the thermal effect is uniform and the jars do not “crack”. Fill jars halfway with water. Add water, if necessary.

CANNED OLIVE OIL FROM CARP
For conservation, you can use scaly carp and such outlandish fish as mirror carp. Take a healthy, fresh fish, clean it from scales and entrails and rinse well under running water. Remove the head, it will come in handy for a greasy and rich fish soup. Cut off the back and side fins. Cut the carp along the ridge into two halves. Using a sharp knife, carefully remove the spine of the fish without pulling the costal bones.
Cut the fish meat into small pieces of 4–5 cm. Place the chopped carp in a bowl and season with salt and pepper to taste. Peel the onion and chop finely. Mix fish with onions. Prepare a wide pan in which you will place the jars of fish. Put it on the fire and let the water heat up slowly. Prepare the spices you need for canning. Peel the parsley root, rinse with water and cut into pieces of 1.5–2 cm.
After that, sterilize the prepared glass jars and lids. Wash the jars well and put in the oven, which should work at minimum performance. After 4-5 minutes, you should turn up the heat in the oven. To heat sterilize jars, it is enough to bring the temperature in the oven to 120-150 degrees. The jars should be sterilized for about 20 minutes, after which, carefully, so as not to burn yourself, remove them from the oven, put them on a table covered with a towel. Never place jars on a cold surface, otherwise the temperature difference will cause the glass to burst.
In order to sterilize the lids, it is enough to dip them in boiling water for 5-7 minutes. Then carefully remove them from there and shake off the remaining water.
At the bottom of each jar, lay the parsley root, peppercorns, bay leaf. Then tightly lay the fish mixed with onions, add the remaining spices and pour olive oil so that it covers the fish with a film. Banks are not filled to the top, you do not need to lay the fish to the very "neck" of the can.
Close filled jars with lids. At the bottom of the pot in which you are going to boil the jars, lay a towel in two layers and put the jars without removing the pan from a slow fire. Canned food should not touch, but be at a certain distance from each other. Cover the pot with a lid, increase heat and bring to a boil. Do not reduce the heat until the sauce in the canned food boils. After the canned fish has boiled for about 45 minutes, lower the heat a little, making it medium.
Boil canned fish for 6 hours. After this time, turn off the heat, but do not rush to remove the pan from the stove, otherwise you can burn yourself. Wait a while for the jars to cool down a little, and only then remove them from the water. Do not take cooked canned food immediately to a cold place, leave them for 6-7 hours in a room.

CANNED PIKE WITH SUNFLOWER OIL
To prepare canned pike, you need a fairly mature fish, but not very “old”. The so-called "old" pike, which has a "solid" size and large weight, as well as a dark green color, will cook for a long time, and its meat is too dry for canning.
So, having chosen a “worthy” copy for harvesting for the future, gut the fish and rinse under running water. After that, peel the pike from the skin, which is removed with a sharp knife like a thin film. Cut the pike along the ridge into two halves. Remove the large bones and cut the fish into uniform medium-sized pieces, such as are commonly practiced when frying fish.
Peel the onion and finely chop. Clean the parsley and horseradish root, rinse with water. Cut the horseradish and parsley roots into small sticks of 2-3 cm each. Peel the garlic. Pasteurize the jars and start putting cooked foods in them. At the bottom of the jars, put a bay leaf, horseradish and parsley roots, a few black peppercorns, 1-2 cloves of garlic. Then start packing the fish and onions tightly into the jars, alternating them with each other.
Salt and pepper the vegetable oil, mix everything thoroughly until the salt is completely dissolved. Then fill the contents of the jars with this oil up to the very “neck”. Seal the jars tightly with lids, which do not forget to sterilize before that.
Place the prepared jars with canned pike in a saucepan with water and cook for 6-6.5 hours, adjusting the fire as needed: the water in the saucepan should boil thoroughly. After cooking, let the canned food cool at room temperature, and then place it in a cool, dark place.
You will need: pike - 1kg, vegetable oil - 600g, garlic - 5 cloves, horseradish root - 1-2 pcs., parsley root - 1-2 pcs., bay leaf - 3-4 pcs., black peppercorns - 5-6 pcs. ., onion - 2 pcs., salt - 100g, red pepper - 1/4h. l.

CANNED CARP WITH RED ONION
Take fish of medium size and excellent quality, clean from scales and gut. Rinse with water and let the water drain well. Remove the head, tail and side fins. Cut the carp along the spine, and then cut into small pieces of 3-3.5 cm along the ribs.
Peel the red onion and cut into slices. Prepare spices and sterilize jars, lids. Put a dill inflorescence at the bottom of the jar. Put the carp in hot and dry jars, sprinkle each layer of fish with onions, salt, pepper and sprinkle with spices. Pour the olive oil over the fish so that it is 2.5–3 cm above the level of the fish. Screw canned carp with sterilized lids. Place the filled jars in a saucepan with a small amount of water so that the jars do not touch, and put the pot on fire. Cover and boil for 5 hours.
After that, take out the jars and wipe them dry. Leave cooked canned food for three to four days in the room, after which you can put them in a dark, cool place. It is recommended to use canned carp within 6 months from the time of preparation.
You will need: carp - 1.5 kg, red onion - 600 g, olive oil - 700–800 g, salt - 100–150 g, sugar - 1 hour. l., cloves - 10 pcs., dill - 1 inflorescence or 2 tbsp. l. seeds, black peppercorns - 1 tbsp. l., cinnamon - 1-2 sticks.

CANNED TROUT MEAT "SPICY"
Take freshly caught fish, clean and gut it. You should cut off the head and tail. After that, rinse the trout meat thoroughly with warm water and place it on a dry towel so that the water is glass and the trout dries out a little. You need to cut the fish along the spine and remove the spine. Cut the fish into slices 3–4 cm wide, about 10 cm long. In a separate bowl, salt and pepper the fish.
Peel the onion and cut into thin half rings. Heat a small amount of vegetable oil in a frying pan and fry the onion until light golden brown. Add mustard seeds and allspice peas to the onion and simmer them over low heat for 2-3 minutes. Prepare jars and lids, sterilize them over hot steam. Peel the garlic, put it in the bottom of the jars. Put a bay leaf there, not forgetting to wash it before that.
Then put the trout in jars, trying to put the pieces as tightly as possible to each other. Place onion and spices fried in oil on top. Add the remaining spices: cloves and nutmeg, pour the remaining vegetable oil. Finally, seal the jars with sterilized lids. Place the jars in a pot of water, cover it with a lid and cook for 4.5–5 hours. You can store canned trout for about 6 months in a dry, cold place.
You will need: trout - 1kg, onion - 3 heads, cloves - 1h. l., nutmeg - 1 tbsp. l., vegetable oil - 600g, bay leaf - 4–5 pcs., garlic - 150g, salt - 100g, ground pepper - 1/2 h. l.

CANNED burbot with GINGER IN OLIVE OIL
Remove the head from the burbot, then clean it from scales, entrails and cut into pieces not exceeding 3–3.5 cm in length. Salt and pepper the chopped fish in a separate bowl. Pour the required amount of water into a small saucepan, bring to a boil and add vinegar, ginger, which must be crushed beforehand, and mustard seeds.
After boiling, reduce the fire and add sugar, cinnamon and a red pepper pod cut into small slices. After simmering the spices in the vinegar solution for 3-4 minutes, remove them from the heat. Prepare and sterilize the jars over hot steam, boil the lids. In dry hot jars, put bay leaves, a few peas of black pepper, blackcurrant leaves.
Pour the spiced vinegar sauce over the burbot pieces and mix everything well. After that, put the pieces of fish in jars and fill with vegetable oil. Close tightly with lids and put in the oven to stew. Place the jars evenly on the baking sheet so that there is a “safe” distance between them. Preheat the oven to 30–40 degrees, put canned fish in it and simmer for 5–6 hours at a temperature of 160–180 degrees. Quenching canned food should last 6-7 hours. After that, turn off the fire in the oven, remove the jars and place them in a dark, cool place. Canned burbot can be stored for three months from the time of preparation.
You will need: burbot - 1kg, olive oil - 700–800g, ginger - 70–80g, wine vinegar - 2/3 l, mustard seeds - 1h. l., blackcurrant leaves - 7-9 pcs., black peppercorns - 6-8 pcs., sugar - 2h. l., salt - 100-120g, water - 1/4 l, cinnamon - 4-5 pcs., hot pepper - 1-2 pods, bay leaf - 5-7 pcs.

CANNED PERCH IN SUNFLOWER OIL WITH PICKLED GARLIC
To prepare canned perch, you will need freshly caught medium-sized perch. We do not recommend using a small fish for preservation, it will not withstand prolonged heat treatment and will simply fall apart. So that you don’t end up with an “incomprehensible” mass in a tin can, choose perches for canning of about the same size.
Clean the fish, as is customary to do it - from tail to head. Gently open the belly with a sharp knife so that there are no “torn” edges. Remove the insides. If at the same time the perch's gallbladder burst, put this fish aside - it cannot be used for conservation. Cut off the head and tail fin of the cleaned and gutted fish. Cut off the side fins carefully. Rinse the fish under running water and cut into small pieces. In a separate bowl, lightly salt the perches.
Prepare pickled garlic, which is needed to preserve perch. First you need to clean it, and then boil it in a small amount of salted water until half cooked, i.e. about 4-5 minutes. Then drain the water. Boil water in a separate bowl and add a little salt, sugar and vinegar to it. Stir well until sugar and salt are completely dissolved, and then add nutmeg, white peppercorns, cinnamon. Let the prepared liquid boil for 2-3 minutes, then pour the marinade over the garlic and cover the pan with the garlic with a tight lid.
Sterilize the jars over steam and, removing them from sterilization, put bay leaves, cilantro, dill, cumin on the bottom of the glassware. Pour salted perch with marinade with garlic, mix thoroughly and load the resulting mixture with marinade into jars, fill jars 2 cm below the “neck”. In addition to the marinade, fill the perches with sunflower oil and cork with sterilized lids.
Put the jars to boil in a pot of water, do not forget to cover the bottom of the pot with a towel. Cover the pot with a lid. You need to cook canned perch over medium heat for about 5 hours. Canned perch is stored for a long time if the jars are kept in proper conditions. Even six months after perch fishing, you can enjoy your catch.
You will need: perch - 1kg, white garlic - 300g, white peppercorns - 10 pcs., water - 1 l, sugar - 2h. l., salt - 1 tbsp. l., nutmeg - 2 hours. l., cinnamon - 1/2 tsp. l., sunflower oil - 1/3 l, cilantro - 1 tbsp. l., dill seeds - 1/2 tbsp. l., cumin - 1 hour. l.

CANNED PIECE WITH ONION IN VEGETABLE OIL
Peel off the scales of freshly caught pike perch, gut. Cut off the head and tail. Rinse well under running water. After that, put the fish on a dry towel so that the water is glass and the zander dries out a little. Next, cut the carcass of the fish along the ridge. Remove the large bones and then cut the walleye into small cubes. In a separate bowl, salt and pepper the fish.
Prepare onions of medium size, peel them and cut into rings, which should be about 2-3 mm wide. Pour a small amount of vegetable oil into a frying pan and fry the onion in it until golden brown. Saute the ginger, mustard seeds and nutmeg together with the onion. Prepare the spices that you will need for canning pike perch. Peel the horseradish root and rinse with warm water. After that, cut into small pieces.
Sterilize glass jars of the required volume over steam, and, without letting them cool, begin to put canned food in them. Put bay leaf, black peppercorns, horseradish root on the bottom. Lay out the first layer of fish, place the fried onion with spices on it with a tablespoon, then another layer of fish. Thus, fill the jars with fish and pour vegetable oil over the “shoulders”. Boil the lids for 5-7 minutes and seal the canned food with them.
Cook canned pike perch for 6 hours. For cooking, pick up a wide pan, pour 1/5 of the water into it and heat it to 55-60 degrees. Before putting the jars, it is recommended to lay a towel on the bottom of the pan in several layers or put rubber, and even better wooden coasters. On them, you need to stir the banks so that they do not touch. Cover with a lid and bring to a boil over medium heat, after which you can only slightly reduce the heat, and the water that will boil away during the cooking process needs to be added from time to time.
After the canned pike perch has cooked for the time allotted to it, remove the jars from the pan and leave them at room temperature for 4-5 days. If you did everything right, the bank will stand and can be stored for a long time.
You will need: pike perch - 1kg, vegetable oil - 700g, onion - 300g, ginger - 1h. l., mustard seeds - 1/2 tbsp. l., nutmeg - 1/2 tbsp. l., black peppercorns - 10 pcs., salt - 120-130g, red ground pepper - to taste, bay leaf - 4-5 pcs., horseradish root - 1-2 pcs.

CANNED LINCH IN TOMATO SAUCE
It is preferable to preserve tench in tomato sauce. To do this, you will need fish that will reach a length of 30-40cm. You can only use tench that was caught no more than 24 hours ago. In order to clean the tench from mucus, scald it with boiling water. Clean the fish from scales, cut the belly and carefully, so as not to damage the gallbladder, remove the insides. Remove the head, tail and fins from the tench. After that, rinse the fish thoroughly in warm, and then in cold running water, so that its meat is absolutely clean without small scales and mucus.
Lay the tench fillet on the towel so that the water drains completely. After that, cut it into longitudinal sticks about 2x5 cm in size. This should be done with a sharp knife, while it is desirable to remove large bones. Salt and pepper the fish according to the suggested measure or to your taste.
Prepare all the necessary spices. Rinse the hot pepper pod in cold water and finely chop with a knife. Peel the horseradish root and rinse with water, then rub it on a fine grater. The same should be done with garlic. Sterilize jars and lids. Hold the jars over the steam for about 5 minutes, and just boil the lids, while it is advisable to remove the gum from the lid and boil it too.
Bay leaf, peppercorns, coriander, nutmeg and chopped horseradish root are placed at the bottom of the hot jar. Season the tomato sauce with garlic and hot pepper, mix thoroughly, make sure that there are no “bitter” lumps and spices do not precipitate. Then tightly lay the fish, each layer of which is separately poured with tomato sauce. The density of fish in canned food should be high. Finally, pour over the top layer of the fish so that the tomato sauce completely covers the tench.
Seal canned food hermetically with lids. Place the jars to cook in a saucepan over medium heat. The water level should reach half the can. Add water as it boils. Cooking canned tench in tomato sauce takes 5-6 hours. After cooking, canned food should be observed for a week - if the technology has not been violated and the cans do not “swell”, then store canned tench in a cool, dark place for up to 6-7 months.
You will need: tench - 1kg, tomato sauce - 600–700g, hot pepper - 3–4 pods, garlic - 4–5 cloves, horseradish root - 3 pcs., salt - 100g, black pepper - 1/2 hour. l., coriander - 1/2 tsp. l., bay leaf - 3-4 pcs., nutmeg - 1 tbsp. l.

CARP IN TOMATO SAUCE WITH ONION AND CUMIN
Clean freshly caught fish by removing the scales from tail to head. Gut the carp and cut off the head. Lateral fins and tail can be simply cut off. Cut the fish along the ridge into two halves. Rinse the halves thoroughly in warm water, put on a dry towel so that the meat dries. Then cut the carp into small pieces 4–5 cm wide. Place in a separate bowl and season with salt to taste.
For preservation, use only onions of medium or small size. Peel it from the peel, cut into rings. Heat the vegetable oil in a frying pan and fry the onion in it until light golden brown. Pour the tomato sauce into a separate bowl, salt and pepper it to taste, add the fried onion. Remove the sepals and seeds from the red pepper pod, rub through a fine grater and add to the sauce. Pour mustard seeds, coriander, chopped garlic there.
Stir the seasoning obtained on the basis of tomato sauce so that the spices are evenly dissolved in the sauce. Sterilize jars and lids. Put the bay leaf and cumin in hot dry jars at the bottom. As well as parsley root, which must first be cleaned, washed and cut into pieces of 2–2.5 cm. Lay carp on these seasonings in dense layers and pour each layer with tomato sauce. Fill the jars to 3/4 of the volume, and pour the tomato sauce over the “neck” of the jar.
Banks with carp "boil" for 6 hours. After cooking canned food, store at room temperature for 2 days, and then take it to a cool and dark place. Canned krap can be stored in such conditions for 3-4 months.
You will need: carp - 1kg, tomato sauce - 800–850g, onion - 300g, vegetable oil - 1 tbsp. l., black pepper - 1/3 tsp. l., cumin - 1/2 tbsp. l., red pepper - 2 pods, garlic - 4-5 cloves, mustard seeds - 1 hour. l., coriander - 1/2 tsp. l., bay leaf - 4-5 pcs., salt - 100g.

CANNED PERCH IN TOMATO
For harvesting, take fresh medium-sized fish, clean and gut it. Remove the head and fins, cut off the tail. Cut the perches into small pieces and season with salt.
Heat the vegetable oil in a frying pan and fry the fish in it without using flour. Peel the onion, chop finely and also fry until golden brown in vegetable oil. Add spices to the tomato sauce: coriander, cloves, nutmeg, black peppercorns. Peel the horseradish root, rinse and cut into thin circles. Add it to the sauce too. Mix everything thoroughly and pepper.
Put a layer of fish in a deep frying pan, on it - fried onions. After that, pour everything with tomato sauce with spices. Continue stacking food in this way. After all the perches are in the pan, pour everything with tomato sauce and simmer for about 20 minutes.
At this time, you can start sterilizing the jars. Hold them over hot steam for 5-7 minutes. In addition, boil the lids that you will use for canning. After the perches are stewed for the right time, start transferring them to hot and dry jars, pouring over the sauce in which they were stewed. Be sure to put one large or two small bay leaves in each jar.
In jars, be sure to pour the perch meat with tomato sauce. If the sauce left after frying is not enough, add ordinary tomato sauce to canned food. Seal the jars hermetically with sterilized lids and cook in a saucepan for 2.5–3 hours. Do not forget to cover the pot in which canned perch is cooked with a lid and add water from time to time.
Canned perch in tomato sauce can be used not only as a tasty and juicy side dish, but also as a base for fish casseroles and even as a fish filling for pizza. Store canned perch for no more than 3 months in the refrigerator.
You will need: perch - 1kg, tomato sauce - 1 l, onion - 3 pcs., coriander - 1h. l., black peppercorns - 10 pcs., nutmeg - 1 tbsp. l., bay leaf - 4-5 pcs., horseradish root - 1-2 pcs., salt - 100g, black pepper - 1/3 h. l., vegetable oil - 1.5 tbsp. l.

CANNED RUFFS IN TOMATO SAUCE
Ruff meat, due to its juiciness and excellent taste, is also used for conservation. To do this, take ruffs that have "grown" to 10–13 cm. Ruff wash, gut, remove lateral fins and tail, cut off head. After that, carefully remove the skin along with the scales. Cut the fish along the ridge, and then cut the sides into two or three parts. Place in a separate bowl and season with salt.
Peel the onion and cut into circles. Boil a small amount of water in a separate bowl, pour in the specified amount of vinegar, add ginger, spices and onions. Boil the marinade for 2-3 minutes. After that, remove from heat and mix with tomato sauce, salt and mix well.
In sterilized jars, put bay leaves, cloves and coriander on the bottom. Carefully lay the ruff meat on the spices and pour each layer with tomato sauce mixed with marinade. Close the filled jars hermetically with sterilized lids and set to boil. Canned ruffs are cooked in the same way as others: in a large saucepan filled with 1/3 water, over medium heat. Canned food will be ready in 5 hours. When stored under proper conditions, canned ruffs in tomato sauce are good for consumption within six months.
You will need: ruffs - 1kg, tomato sauce - 650g, water - 100g, vinegar - 2 tbsp. l., onions - 2 heads, bay leaf - 4–5 pcs., nutmeg - 1/2 tbsp. l., cloves - 1 tbsp. l., coriander - 1 hour. l., black peppercorns - 6–8 pcs., ginger - 30g, salt - to taste.

CANNED ROACE
For canning, small and medium-sized roach will do. Clean it from scales, gut and cut off the head. The tail and lateral fins can simply be cut off. Cut the fish along the spine and remove the vertebral bones. Peel the onions and cut them into quarters. Remove the sepals and seeds from the red capsicum. Clean the garlic from the husk.
Pass all cooked foods through a meat grinder. After that, salt and pepper the resulting mixture to your liking. Add coriander, cloves, peppercorns and chopped bay leaf. Mix everything thoroughly and simmer a little in a pan with vegetable oil. Cover the pan with a lid and simmer the pate over low heat for 10-15 minutes.
After that, without removing the pan from the heat, pour the resulting mass with tomato sauce and cover with a lid. Continue simmering for another 5 minutes. During this time, sterilize the jars and boil the lids. We recommend small jars for canned pate, so it will be much more convenient to use them.
In hot and dry jars, place the fish mass with a wooden spoon, trying to avoid "air bubbles" in canned food. Then seal the canned food tightly and put it in a pot of water to boil. The technology of cooking canned roach is identical to the previous method. Those. cook over medium heat, cover the pan with a lid and pour water into the pan when it boils away.
But it takes only 4.5 hours to preserve the roach pate. After this time, turn off the heat and leave the jars to cool at room temperature. After 5-6 hours, put the canned roach pate in tomato sauce to be stored in the refrigerator. You will successfully use it for sandwiches and vegetable salads.
You will need: roach - 1.5 kg, tomato sauce - 500 g, vegetable oil - 1.5 tbsp. l., onions - 2 heads, garlic - 5 cloves, black peppercorns - 6-7 peas, bay leaf - 3-4 pcs., coriander - 1/2 tbsp. l., cloves - 1/2 hour. l., salt - to taste, red hot pepper - 1-2 pods, ground black pepper - 1/3 h. l.

CANNED CATFISH IN TOMATO SAUCE WITH GINGER
Take a freshly caught catfish, gut it and remove the insides. Cut off the head and tail, cut off the fins with scissors. Rinse the fish well under running water and cut along the spine. Remove large vertebral bones. Cut the catfish into strips of 3-4 cm.
Prepare the spices: peel the horseradish root, rinse and grate on a fine grater. Remove the sepals and seeds from hot peppers. Peel the garlic and cut the cloves into quarters. Add the cooked spices to the tomato sauce and, in addition to those already listed, ginger, black peppercorns. Salt and pepper the sauce, then mix well.
Sterilize the jars over hot steam according to all the sterilization rules, boil the lids and start putting the cooked components into them. Put bay leaf, cloves, cumin at the bottom of the jar. Then evenly spread the cooked fish and pour over the spicy tomato sauce, to which spices have been added. You need to pour the catfish so that the sauce is 2–2.5 cm above the level of the fish in the jar.
After that, tightly twist the jars and put to boil in a pot of water on a special stand. Cover the pot with a lid and cook for 6-6.5 hours over medium heat. After cooking, leave the canned food indoors at room temperature for two days. After a successful outcome of this time, canned catfish in tomato sauce should be stored in a cold place out of direct sunlight.
You will need: catfish - 1kg, tomato sauce - 600g, horseradish root - 10g, hot pepper - 1-2 pods, garlic - 50g, ginger - 1 tbsp. l., black peppercorns - 1/2 tsp. l., bay leaf - 5 pcs., cloves - 1/2 tsp. l., cumin - 1/2 hour. l.

CANNED TROUT IN TOMATO SAUCE WITH MINT
Peel the trout prepared for preservation from scales and gut. Remove the head and tail, cut off the fins with scissors. Cut the fish first along the spine, and then divide the longitudinal parts into medium-sized pieces. Put the chopped fish in a deep bowl, salt and pepper. Mix everything thoroughly, add bay leaf and black peppercorns. Pour the whole mass with vegetable oil and put on medium heat. Cover the saucepan with a lid. After the oil boils, reduce the fire and simmer the fish for 10-13 minutes.
Prepare small glass jars. Sterilize them over steam and start putting spices into dry hot jars. Peel the parsley root and cut into pieces 2-3 cm long. Leaves and shoots of lemon balm and peppermint can be used fresh or dried. Place the spices and parsley root in the bottom of the jar.
Put the fish from the pan on these spices and fill the jars with tomato sauce. Tighten the filled jars with sterilized lids and set to boil for 2 hours. You need to cook canned trout in tomato sauce in a saucepan filled with 1/3 water. After cooking, cans of canned trout are stored in the refrigerator and can be used within five months from the time of preparation.
You will need: trout - 1kg, tomato sauce - 600g, vegetable oil - 1/2 tbsp., black peppercorns - 1/2h. l., bay leaf - 4-5 pcs., peppermint - 1h. l., lemon balm - 1 tsp. l., parsley root - 15g, salt - 100g, ground red pepper - to taste.

SAZAN CANNED IN TOMATO JUICE WITH SPICES
For canning in tomato sauce, it is better to use mirror or scaly carp, but large enough and fatty enough to make canned food moderately high-calorie and juicy. Clean the fish from scales, butcher. Remove the head, tail and fins. Cut along the spine, while removing large vertebral bones. Cut the fish into medium sized pieces.
Thoroughly mix tomato sauce with 1.5–2 tbsp. l. seasonings hops-suneli. In sterilized jars, lay the carp pieces evenly, pouring each layer with seasoned tomato sauce. At the end of this painstaking work, screw the jars with lids that you previously boiled well. Boil canned food in a pot of water for 5 hours. Then store the jars in a dark and cool place.
You can cook hop-suneli seasoning at home. To do this, you need to combine coriander seeds, dry dill and basil. Peel the parsley root and rub through a fine grater. Add the crushed root to the total mass, add crushed dry leaves and basil stems there. For the preparation of this seasoning, you can not do without red capsicum. Clean it from the sepals, pass through a meat grinder.
To the total mass of spicy plants, add red pepper, bay leaf, which before that you should rinse and chop a little. Also, saffron and dry leaves of marjoram and mint are added to suneli hops. When preparing this seasoning, observe the following rules: take all the components of the mixture in equal proportions, except for red pepper and saffron. There should be less of them, namely, red pepper should be about 2 of the total mass, and sage 0.1
Khmeli-suneli is an excellent seasoning for fish canned in tomato sauce. Carp will be extraordinarily tasty under a spicy sauce and will be an excellent side dish for rice on the festive table.
You will need: carp - 1kg, tomato sauce - 500g, hops-suneli seasoning - 1.5–2 tbsp. l.

CANNED PIKE WITH BEANS AND ONIONS
Gut a freshly caught pike, peel it off the skin, removing it with a thin film, while removing the fins. Also, the head and tail of the fish are not suitable for preservation, so set them aside and use for the fish soup. Cut the pike along the spine and then divide the halves into several medium pieces, approximately as for frying. Salt and pepper the fish.
For the preservation of pike with beans, we recommend using another dietary product - shallots. Peel it from the peel and cut into half rings. Sort the beans, rinse under running water, then dry. Peel the red capsicum and remove the seeds. Cut the pepper into small pieces. Mix beans with shallots and crushed red pepper.
It is recommended to preserve pike with beans in five-hundred-gram jars. Sterilize them, and also boil metal caps for twisting. In hot and dry jars, put bay leaves, black peppercorns and horseradish root, which must first be peeled and cut into pieces of 2–3 cm. Cover the bottom of the jar with a layer of beans with onions and peppers, lay a layer of fish on it. Continue to fill the jars, alternating between fish and beans.
Finally, pour the contents of the jars with olive oil so that they are 3-4 cm above the level of the canned food. Boil pike with beans in a pot of water for about 4.5–5 hours. Pour 1/2 of the water into a shallow saucepan so that the water covers the canned food by 2/3. Cook covered and over medium heat, making sure that the boil is strong and constant. Store canned pike with beans in the refrigerator and eat within 6 months from the time of manufacture.
You will need: pike - 1kg, beans - 300g, olive oil - 600g, shallots - 4-5 onions, red capsicum - 2-3 pcs., black peppercorns - 10 pcs., bay leaf - 6-7 pcs., salt - 2 tbsp. l., ground black pepper - to taste, horseradish root - 1-2 pcs.

CANNED CARP WITH ONION AND CARROT
Take a large and oily fish, rinse it under running water and remove the scales. Cut off the head and tail, cut off the fins with scissors. Gut the carp, rinse it thoroughly with water and cut along the ridge. The vertebral bones in this salad are superfluous, so, if possible, get rid of them and the rest of the large bones. Only small, insignificant bones are allowed, which, after cooking, will not pose a danger and inconvenience to those who will eat this salad.
After “cleaning” the carp with a sharp knife, cut the flesh into flagella 2–2.5 cm wide. Peel the onion from the husk and cut into wide rings. Prepare carrots: peel them, rinse them well. After that, cut the carrots into strips.
Heat a frying pan with vegetable oil and fry the fish in it until lightly browned. Then do the same with onions and carrots, dip them for a few minutes in hot vegetable oil, stirring with a slotted spoon. Mix the fried foods, salt and pepper.
Sterilize jars and lids, put bay leaves and black peppercorns, cumin on the bottom of the jar. Fill the jars with a mixture of pike meat with onions and carrots. Fill everything with vegetable oil and tighten the lids. Boil canned food in a saucepan with water, and then store in the refrigerator. You will have a great salad that will be waiting for the arrival of guests!
You will need: carp - 1kg, vegetable oil - 700g, onions - 300g, carrots - 500g, bay leaf - 5–6 pcs., black peppercorns - 10 pcs., cumin - 1/2 hour. l., salt - to taste, ground red pepper - 1/2 tsp. l.

CANNED LINCH WITH TURNIP AND GARLIC
Clean the tench from the scales and gut. Remove the head and tail and cut off the fins of the fish. Cut the fish along the spine and remove large bones. Cut the flesh of the fish into slices 7–9 cm wide. In a separate bowl, salt and pepper the fish. Heat the olive oil in a frying pan and lightly fry the tench in a frying pan.
Peel the turnip, wash and grate on a coarse grater. The same should be done with the horseradish root. Then mix the chopped turnip with horseradish until smooth. Peel the onion and cut into half rings. Fry until light golden brown in olive oil. In a separate bowl, combine the fried fish, onion and turnip mass. Salt and pepper the mixture, then stir.
Put bay leaves, black peppercorns in sterilized jars. Celery can be used fresh or dried. Peel the root crop and cut into 3 cm long flagella. Add the celery to the spices already in the jars. Peel the garlic and place 2-3 cloves in each jar. Fill the jars with the prepared fish, turnip and onion mixture and drizzle with olive oil. Seal cans tightly with sterilized lids.
Tench with turnips and garlic stew in the oven. To do this, you need to do the following. Put canned food on a baking sheet so that the jars do not touch each other. Place the jars in the oven and light it up. The fire from the very beginning should be minimal, so the cans will not burst from the temperature difference. Gradually bring the temperature in the oven to 100-120 degrees. Stew the fish at this temperature for 4 hours.
After this time, you can simply turn off the oven, and get the canned fish a little later, when they have cooled. After that, canned food should stand at room temperature for about 12 hours, then they should be placed in a cold and dark place. The shelf life of canned turnip tench is 6 months. During this time, use canned food to prepare a side dish and vegetable salad with fish.
You will need: tench - 1kg, turnip - 200g, olive oil - 650g, onion - 3 heads, horseradish root - 15–20g, celery root - 60g, garlic - 100g, bay leaf - 4–5 pcs., black peppercorns - 10 pcs., salt - to taste, ground pepper - 1/2 tsp. l.

CANNED CARP WITH TOMATOES AND PEPPERS
Take a large, oily fish and clean its scales. Remove the head, tail and fins, you will not need them during conservation. Rinse well and let the water drain. Cut the fish along the spine and remove large bones. After that, cut the carp into pieces of medium size. In a separate bowl, salt and pepper.
Wash the tomatoes under running water, remove the sepals, then put the tomatoes on a dry towel and dry. Prepare a meat grinder and pass the tomatoes through it. Peel the garlic and pass it along with the tomatoes through a meat grinder. Lightly salt the resulting mass, add black peppercorns, mustard seeds, chopped leaves and stems of mellis to it.
Wash the bell pepper and remove the seeds and sepals. Cut it into strips. Boil the water and scald the pepper with boiling water. Lay it out on a dry towel to drain the water. Then mix the fish with chopped pepper.
Sterilize the prepared canning jars and start putting food into hot and dry ones: fish with pepper, bay leaf and cumin. At the end, fill the fish with garlic-tomato mass, which should be 3 cm above the level of the fish. After that, seal the jars tightly and boil in a saucepan filled 1/3 with water. After 5 hours of intensive cooking, canned food will undergo proper heat treatment and will be ready for consumption and storage. In a dark and cool place, canned carp with garlic in a tomato will last for six months. During this time, use canned carp as a side dish for boiled potatoes, as well as for making fish soup.
You will need: carp - 1kg, tomatoes - 600g, garlic - 200g, salt - 120g, black peppercorns - 10 pcs., mustard seeds - 1h. l., melissa - 1 tbsp. l., bell pepper - 500g, cumin - 1h. l., bay leaf - 4–5 pcs.

Many people remember the taste of canned fish from childhood, 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 - 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:

1. Any fish can be used for canning, river and sea, regardless of size. But in most cases, the question arises of how to process a small river fish that has a lot of bones. In canned food, pike, crucian carp, bream, carp and other representatives of fresh water are often used;
2. For the manufacture of canned food, it is desirable to use fish with intact skin and only fresh. In this case, only natural oil can be added. Very tasty and piquant fish is obtained in tomato sauce;
3. The processing of the product is carried out in a clean manner, utensils and materials are constantly washed. It is necessary to strictly follow the recipe so that there are no problems with the storage of canned food. Sterilization time is at least 8-10 hours, but it can be reduced by repeating the procedure several times;
4. An important point: it is necessary to ensure proper storage of the product. If all the necessary requirements for the manufacture of canned food are met, then they are easily stored at room temperature for a long time.

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

If there is no confidence in the quality of sterilization of jars and the tightness of the blockage, then store canned food only in a cold place and not more than a week.

Preparing canned fish at home

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

Laurel leaves and allspice are placed at the bottom, pieces of fish are laid vertically. At least 2 centimeters should remain from the top of the jar.

A grate is installed in the pan, on which jars 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 completely.

The water is brought to a boil and the jars are heated over low heat for about 1 hour. At this time, liquid should stand out, which is drained into a separate container. Vegetable oil is pre-boiled, which, after draining the juice, is poured into jars. One container requires 5-6 tablespoons of oil.

Banks 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 time of sterilization of jars, it can be done in stages. After the oil is poured into the jars, they are hermetically sealed and placed for 1.5 hours on a slow fire in a saucepan. Then they cool down for a day. This procedure should be performed three times.

Each time, starting the final sterilization, it is necessary to check how tightly the covers are closed. 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 at the table, sprinkled with fresh herbs.

Recipe for canned river fish at home

Preservation of river fish will provide the family with canned fish for the whole winter. This is especially true if you have to fish only in the summer. Preparations from river fish will be an excellent snack or addition to the main course during the holidays. You can take any fish for conservation, but you should take into account its fat content.

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 from 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 a pan and boiled for 15 minutes.

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

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

Do not put 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 jars can be provided by a clean rag or pallet folded several times.

A regular pressure cooker holds up to 4 cans. Water should be poured there slightly heated, the water level ends slightly lower than the jar lids. The pressure cooker is closed and placed on medium heat.

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

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

Banks are carefully removed from the pressure cooker. Only now you can add salt to canned food at the rate of a teaspoon per 0.5 liters and vegetable oil - about a tablespoon per 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 jars are still hot, you can simply add boiling water there and close the lid again. Boil over low heat after boiling (the beginning of hissing) for one hour. This time, the pressure cooker does not open, the fire just turns off. Banks should cool down within a day.

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

Homemade canned small fish

The question often arises of what to do with small river fish, because, as a rule, no one wants to mess with it. There are no problems, you can cook delicious canned food that guests will eat in one sitting.

To prepare them you will need:

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

Prepare glass jars 0.5 and 1 liter, sterilize.

Carefully gut the carp and rinse well so that there is no bitterness left. They are then fried in a pan to float in plenty of vegetable oil until a nice golden crust forms.

Next, the sauce is prepared: fry the chopped onions and carrots, after the frying acquires a pleasant golden color, pour water into it, add pepper and salt, a pinch of sugar. If you like greens, you can add it. The vegetable mass languishes in a pan for about 25-30 minutes, then it is 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, this yummy is not stored for a long time!

Delicious canned food in a slow cooker

For the preparation of canned fish, a slow cooker is quite useful. For cooking, you can buy small fish, such as capelin or sprat. Moreover, you don’t need to spend a lot of time cleaning them, you just have to tear off the heads and tails, and also rinse the fish thoroughly in running water.

Cook:

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

Grind the carrots on a coarse grater, and finely chop the onion, it is best to turn the tomatoes into porridge with 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, this will take about 4 hours in the “Extinguishing” mode. After - rolled into banks.

Fish is always cooked on low heat. Bones are usually not removed; there is no need for this. After processing in canned food, they simply are not felt.

It is more expedient for conservation to choose jars of small volume. So the cooking process will not be delayed, and it will be more convenient to eat the product.

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

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. Bon appetit!

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