How to make canned fish at home. Canned food "Saira in its own juice"

Canned fish do not belong to daily consumption products, but from time to time, in moments of fatigue and unwillingness to mess around for a long time at the stove, they really help out any housewife. Today, you can easily find a huge amount of fish in stores, and hardly anyone even thinks about how to make homemade canned fish. What for? Went to the store, bought and cooked. Everything would be fine, but there are a considerable number of not very clean manufacturers who do not indicate on the packaging certain harmful substances and low-quality products that are used in the preparation of canned food. Why would you want to eat something far from natural? This is where homemade canned fish comes to the rescue, the recipe for which is at least transparent and understandable. When preparing it, you know exactly what and how much you put into it. Yes, and my husband will have an incentive to go fishing! So, if we have convinced you of the need to at least try to cook the fish yourself, then this article is for you.

How to make canned fish

Let's think about how to make canned fish so that they are no less tasty than in the store. There is nothing complicated about this, especially if you have a multicooker in your kitchen arsenal. In this case, the answer to the question: "How to make canned fish?" comes down to preparing the products and placing them in a slow cooker, after which the unit will do everything itself. However, if your kitchen does not yet have a multicooker, it's okay, we will do everything by hand!

To cook canned fish at home, you can use absolutely any fish, from expensive varieties of red sea fish to various “pot-bellied little things” that your cat has already overate. In fact, when preparing canned fish, special attention should be paid to two components. First of all, the fish itself, so that it is well washed, in the overwhelming majority of cases, it is not necessary to free the fish from the bones, since during the cooking process they all soften and cease to be hazardous to health. The second component of any canned fish is the marinade, the taste and even the consistency of the fish mass directly depends on its quality.

In addition, when preparing canned food at home, select only high-quality spices and spices. Black and allspice, bay leaf, cloves, nutmeg, coriander, ginger - all of them can significantly affect the taste of the final product. Also, do not save on the quality of vegetable oil and tomato paste. Here, in fact, are all the secrets of making delicious and healthy homemade canned fish. You will see, it will turn out no worse than in the store, or even better!

Recipes for homemade canned fish

And here are the recipes for homemade canned fish, using which you can pamper your family with quite a variety of preparations. We have prepared for you recipes for preserving river and sea fish using vegetable oil and tomato paste, as well as recipes for pickled fish. Read and try!

Recipe 1

The first homemade canned food recipe that we present for you can be called universal. It is suitable for all types of fish and marinades, products can be combined and replaced with one another, while the final taste of the product is not affected, and the cooking process remains just as simple. So, to prepare this canned food you will need:

fish - ruff, perch, crucian carp, carp, roach, bream (best suited for cooking in tomato), pink salmon, mackerel, herring, saury - 1 kg
ketchup - 1 pack
vegetable oil - 200 ml
carrots - 4 pcs.
tomatoes - 3 pcs.
onion - 5 heads
salt, spices (black and allspice, bay leaf, chili pepper, red pepper, sweet paprika) - to taste

The most time-consuming part of this recipe is cleaning and gutting large fish. If you use small fish, then it’s easier, you don’t need to gut anything. After the fish is prepared, cut the vegetables: onions and carrots into rings, and tomatoes into cubes. Then we put the vegetables on the multicooker grate or on the bottom of a large saucepan, put the fish on top, cover it with spices, pour with vegetable oil and ketchup. Place another layer of tomato on top of the fish. Bring all ingredients to a boil and cook for 1 hour. This is necessary in order for all the bones in the fish to boil and become soft. At the end of this hour, the fish can be cooled and stored for several days in the refrigerator or even rolled into jars. If you decide to preserve the fish, then put it in a dense layer in pre-sterilized jars, cover with foil and put it in the oven or in the slow cooker for 5 hours in the “Baking” mode at a temperature of 100 ° C. When this time is up, boil vegetable oil in a saucepan, add jars to them and roll them up.

Recipe 2

There is also a simple recipe for canned fish in oil. To prepare it you will need:

any fish - 1.5 kg
onion - 6 heads
vegetable oil - 1 l
salt, bay leaf, black and allspice, cloves - to taste

Clean and gut the fish if you are using large varieties. Salt it and sprinkle with spices. Cut the onion into half rings and place it on the multicooker grate or on the bottom of the pan. Top with bay leaf, peppercorns, cloves, place fish, pre-salted and peppered, on top of the onion. Pour in the oil and a little water, then close the lid and cook over medium heat or in the "Cooking" mode for 1.5 hours. Put the fish hot in sterilized jars, cover it with onions on top, fill it with the liquid in which the fish was cooked, and roll it up.

Recipe 3

And finally, everyone's favorite mackerel in oil. To prepare it, take:

mackerel - 2 pcs.
refined vegetable oil - 200 ml
salt - 1 teaspoon
black peppercorns - 10 pieces

The insides of the fish should be removed, the fins and head cut off, and then washed. After that, cut the fish across into pieces 2-3 cm wide. Put the pieces of fish in a jar, sprinkling with salt and pepper. Pour vegetable oil so that 1.5-2 cm remains to the edge of the jar. Cover the jars with lids without rubber bands and put them in the oven for 15 minutes at a temperature of 180 ° C. After 15 minutes, reduce the temperature to 100 ° C and simmer the fish for 6 hours, then roll it into jars or cool and eat. We wish you delicious preparations and bon appetit!

Canned fish is rightfully considered a universal dish. Experienced housewives prefer to cook the product for future use in order to be able to enjoy it at any time of the year. Store-bought canned foods are crammed with preservatives, thickeners, flavor enhancers and additives that are detrimental to health. Homemade preparations are distinguished by a natural composition, therefore they are of better quality and more useful. We give practical recommendations, highlight the main aspects.

Cooking features

For the preparation of canned food, you can use any fish, both sea and river. However, experienced housewives, through trial and error, identified certain varieties that are optimal for harvesting. Give preference to carp, pike, tench, bream, roach, crucian carp and other species that live in large bodies of water. As for sea fish, mackerel, capelin, sprat are most often preserved.
Fish suitable for home cooking should not be damaged. Carefully inspect the carcass before subjecting it to preservation, use only fresh products. In most cases, corn, olive or vegetable oil is added to the product. This ingredient improves taste and increases shelf life. Often you can find recipes based on tomato sauce with seasonings and aromatic spices.
Canned fish are rolled into small jars. The optimal volume is considered to be from 0.3 to 1 liter. Before laying out the finished product in containers, they must be sterilized. For these purposes, a water bath is used. To carry out the procedure, take a wide pan, place a cloth or board on the bottom, put a jar. Fill with water, boil over medium heat for a quarter of an hour. Do the same for the lids.

Sprats in wine

fish (small) - 0.8 kg.
vegetable oil - 100 ml.
dry white wine - 145 ml.
onion - 3 pcs.
pepper (pea) - 5 pcs.
laurel leaf - 6 pcs.
vinegar solution (table) - 45 ml.
seasonings (optional) - to taste
salt - 55 gr.

For the preparation of canned food, small fish (sea or river) are suitable. Give preference to minnows, roach, perch, ruff, dace, etc.
After selecting raw materials, clean the carcasses from scales, remove the intestines and clean the cavity from the dark film. Wash the fish thoroughly under running water, dry it so that it does not soften.
Choose the optimal pan with thick walls and a bottom, cut the onion into rings, put one part in a container in a thin layer. Now spread small fish in one row, salt on top. Again, make a layer of onions, alternate the components until the pan is 2/3 full.
After that, add peppercorns, add bay leaf, pour in oil. Mix table vinegar (concentration 9%) with white wine, fill them with fish. If desired, you can replace the wine with drinking water, observing the proportions.
Cover the pan with a lid, put on the stove, simmer at minimum power for about 4-4.5 hours. Owners of pressure cookers will have a much easier time, the duration of languishing is reduced to 1.5 hours.
The structure of the fish will tell you about the readiness of the product. The carcass has such soft bones that they literally melt in your mouth, you will not notice them. As soon as a similar consistency is reached, roll up the product in sterile jars, send it to the cellar for long-term storage.

Sprat with vegetables in tomato

sprat - 2.8-3 kg.
carrots - 0.7 kg.
fresh tomatoes - 2.8 kg.
onion - 0.8 kg.
coarse salt (preferably sea) - 200 gr.
vinegar - 90 ml.
beet sugar - 250 gr.
bay leaf - 10 pcs.
pepper (peas) - 14 pcs.

Peel the capelin, roach or sprat from the insides, cut off the heads, tails and fins. Wash and dry carcasses. Rinse the tomatoes with water, remove the stalks, pass the vegetables through a combine, blender or meat grinder, pour the tomato juice into an enamel pan. Turn on the burner to a minimum, cook the chopped tomatoes for about half an hour (until boiling). After that, add sugar, salt, mix until the crystals dissolve.
Peel the carrots, grate on a coarse grater. Cut the onion into half rings, fry the vegetables until golden brown in sunflower oil. Send the frying to the tomatoes, mix, simmer under the lid for another 10 minutes, turn off the stove.
Take a thick-walled saucepan. Put a layer of boiled tomatoes with frying on the bottom, then add the fish, placing it in one row. Fill the pan 2/3, without fail, the last layer should be vegetable. Add peppercorns, laurel and other seasonings as desired.
Close the lid tightly, simmer for 3 hours, do not stir. A quarter of an hour before the completion of the procedure, take a Chinese stick, make holes in canned food. Pour vinegar over the mixture so that it flows into the holes and saturates the composition.
Sterilize containers and lids in a water bath, dry them so that moisture does not get into canned food. Pack the finished product, roll up, cool at room temperature. Take it to storage in the basement or cellar.

Silver carp in oil

silver carp - 1 kg.
olive oil or vegetable oil -300 ml.
ground black pepper - 20 gr.
sea salt - 60 gr.

First of all, you need to cut the fish. Cut off the head, tail, fins. Take out the insides, scrape off the dark film in the cavity. Wash the carcass, dry it with paper towels.
Cut the fish into thin slices, if desired, you can remove the backbone. Fillet lovers are advised to remove the skin, then chop the carcass into small slices.
Prepare jars, sterilize them in a convenient way. You can put the containers in the oven and heat well. Some perform the procedure by means of a water bath (boiling for about 20 minutes).
After sterilization, dry the container, start laying out the fish slices in layers, overlapping each row with salt and ground pepper. Fill the container in such a way that the fish reaches almost to the neck (indent 1-2 cm). After all the manipulations, fill the product with oil.
Now pick up a wide pan with a thick bottom, place a thick cloth or board. Put the jars in it so that they do not touch each other. Pour in water, the liquid should reach the middle of the cans.
Boil the products for about 20 minutes until the bones (if any) are completely softened. Before turning off the burner, take 1 slice and taste it. If everything is fine, roll up the jars and cool naturally.

Sprats in a multicooker

fish (any) - 1 pc. big size
carrots - 1 pc.
tomato paste - 60 gr.
onion - 2 pcs.
vinegar - 25 ml.
salt - 70 gr.
seasonings - optional

Gut the carcass, remove the head, fins, tail, remove the scales. Remove the bladder from the cavity of the fish. Follow the steps carefully, otherwise it will tear and give the sprats bitterness.
After all the manipulations, wash the carcass, dry it with paper towels, cut into slices. Then mix seasonings with salt, rub the fish on all sides.
Take out the bowl of the multicooker, place the raw materials in it, start preparing the sauce. Dilute the tomato paste with water 1:1, mix. Pour in table vinegar, fill the fish with the resulting sauce.
Peel and grate the carrots on a coarse grater, chop the onion into rings, place the cooked chopped vegetables on top of the fish in the sauce. Place the multi-bowl in the device, close the lid, set the "Extinguishing" mode.
To check the readiness of sprats, take out a small piece, evaluate it for taste. The bones should become soft, barely noticeable. After the quenching is completed, roll the fish into sterilized jars, send it to storage or immediately start eating.

Sprats in tomato

fish (any) - 1.3 kg.
tomatoes - 2.1 kg.
salt - 30 gr.
vegetable oil - 150 ml.
onion - 320 gr.
pepper (peas) - 6 pcs.
bay leaf - 7 pcs.
granulated sugar - 150 gr.
salt - 35 gr.
vinegar - 100 ml.
vegetable oil - 40 ml.
wheat flour - 30 gr.

Gut the fish, prepare the carcass for conservation. Wash it, cut into small pieces. Rub the slices with salt, leave for 1 hour. At this time, start preparing the tomato sauce.
Wash the tomatoes, remove the stalks, place in a wide enamel pan. Pour a small amount of water, add seasonings, vegetable oil, granulated sugar and vinegar. Boil vegetables for about half an hour, then turn off the burner.
Wipe the tomatoes through a sieve or chop in a blender / meat grinder. Add table vinegar, then put it back on the stove, simmer over medium heat for 30 minutes. At this time, fry the fish slices in a pan, after dipping them in flour.
Sterilize the jars, dry them, otherwise even a drop of water can ruin the entire product. Place the fish in containers, pour the resulting tomato juice. Put in a wide saucepan and boil in a water bath for about 1 hour.
After the due date, roll up the container, sterilize, the duration of the procedure is 4 hours. To prevent the covers from being torn off, fix the special holder. Next, remove the twists, turn the neck down, cover with a warm cloth. Let cool under natural conditions, send to storage.

Preservation of fish in the oven

Sprats can be cooked not only in a slow cooker or on the stove, but also in the oven. Remember a few important rules to carry out conservation correctly.

Choose jars of the same size so that the composition is soaked evenly. In this case, the optimal volume is considered to be 0.3-1 l.
Before laying the raw materials, sterilize and dry the container, otherwise the cans may explode during storage. Arrange the fish in such a way that there are no gaps.
In order for the fish to steam well, wrap the neck with food foil. Make sure that no air enters the cavity, otherwise the product will dry out.
Place a tray of water on the bottom shelf to moisten. In this case, the containers with the composition are placed in the middle of the oven.
After you send the cans with the contents inside, wait until it boils, then reduce the power to 100 degrees. Preserve sprats in this mode for 5 hours, then pour hot vegetable oil and seal.

It is easy to cook sprats if you have information regarding the available technologies. Choose fish to your taste and wallet, consider recipes based on tomato juice, vegetable oil, add spices and seasonings as desired. Preservation of fish is an easy process, the main thing is to observe important features, observe the proportions and duration of exposure.

Video: canned fish at home

Olga Gatkevich | July 29, 2015 | 31004

Olga Gatkevich 29.07.2015 31004

If your husband often brings home a catch with which you no longer know what to do, I suggest preparing canned fish from fish - my mother-in-law shared their recipe with me at one time. And I said “thank you” to her more than once, using these useful tips.

To begin with, decide whether you are going to eat your favorite treat right away or put it in jars and roll it up - the cooking method will depend on this. And the amount of time spent on this is directly proportional to the size of the fish. You won't need many ingredients. Let's get started!

Canned fish in oil

Ingredients:

1 kg of river fish;
2-3 large carrots;
3-4 large onions;
4 bay leaves;
10 black peppercorns;
1.5 tsp salt;
2 tbsp. l. vinegar;
0.5 bottles of vegetable oil.

Clean the fish from scales, remove the insides and rinse well under running water. For large individuals, cut off the heads and fins; for small ones, this is not necessary. Divide the larger fish into pieces about 5 cm long. Salt and let it brew for 30-60 minutes.

Take a large saucepan, put in it the fish, peeled and finely chopped onions and grated carrots, spices. Top with vegetable oil and 1 tbsp. water and put on fire. When the liquid boils, reduce the heat. Small fish will cook for about 2 hours, large fish about 3. Alternatively, you can cook canned food in a roaster by placing it in the oven for 3 hours at 180°C.

Readiness is determined by the bones of the fish: they should become soft, as in canned food.

If you want to prepare a dish made in this way for the future, sterilize the jars in advance, preferably half a liter. Put canned fish in them and roll them up. You need to store them in a cool dark place.

Canned fish in tomato sauce

Ingredients:

1 kg of river fish;
2-3 large carrots;
3-4 large onions;
4 bay leaves;
10 black peppercorns;
1.5 tsp salt;
2 tbsp. l. vinegar;
5-8 Art. l. tomato paste.

The method of preparing canned food in tomato sauce is not much different from the previous one. When you put the fish, vegetables and spices in a saucepan, pour them not with vegetable oil, but with 3 glasses of water with tomato paste diluted in it. This is where all the differences end. The fish is stewed or languished for the same 2-3 hours until its bones become soft.

If you decide to cook canned food in a multicooker, turn on the appliance and select the “Stewing” program and set the duration to 4 hours. After this time, you will get amazing-tasting fish!

Homemade canned food can be prepared independently not only from river fish, but also from sea fish. The difference in the habitats of the main ingredient does not affect the recipe for cooking. Some housewives with imagination add ready-made spices in bags to canned food, brew black tea so that the fish is golden in color, or replace tomato paste with fresh tomatoes. And many inventive individuals even manage to simmer the dish in the oven right in glass jars - it takes as much as 8 hours for such a process! This is where the differences in cooking canned fish at home usually end.

I hope you find my recipes useful for enjoying your own homemade fish appetizer throughout the year. Bon appetit!

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Hello to all readers of my blog. Today I dedicate an article to fishing enthusiasts. As I said earlier, my husband loves to fish, and it's not just summer fishing. He fishes all year round.

So we had to figure out what to do with a lot of river fish. Of course, part of the fish goes to prepare various dishes, another part - to cook ram. And it is eaten with beer with great pleasure! But there is another way to save the fish. How do we do it?

We prepare canned fish at home. To be honest, my beloved husband is involved in the entire procurement process. And I'm just happy about it. Well, I don't like cleaning fish! What can you do?

True, the cooking process is not short. We will cook it in the oven. But it's really worth it! And I would also call this dish not just economical, but super economical. Don't believe! Then look at the required ingredients.

Required Ingredients

any river
salt to taste
peppercorns
seasoning for fish
Bay leaf

I'm not listing the ingredients here, as the salt and seasoning will be to your taste. And the amount of pepper and bay leaf I will indicate below.

How to do

To prepare this dish at home, do the following:

We clean, gut and wash the fish.
Then cut the fish into pieces.
Add salt and seasonings to taste.
We leave the fish for an hour and a half so that it is saturated with all the flavors.
During this time, I wash the banks. Usually we use half a liter.
At the bottom of each jar we put two bay leaves and three peppercorns.
After that, fill the jars with fish and close them with foil on top.
Then we put the jars on the wire rack in the oven, and under them we put a baking sheet with water. We do this so that the liquid that boils in the jars does not stain the oven and does not burn.
We set the grid to the second division from the bottom. The temperature in the oven is 180 degrees.
After boiling, the temperature decreases to 100 - 120 degrees.
In general, the fish is stewed for 8 hours. After this treatment, the bones in canned fish become very soft.
About half an hour before the end of cooking, heat the vegetable oil and carefully pour it into jars.
We cover the jars with metal lids and keep in the oven for another half an hour. In the end, of course, we roll up the cans.

Ours in oil at home is ready!

Of course, it is much more convenient to cook this dish in an autoclave. Here Here you can buy it.

Very often, after fishing, a large number of small fish remain. What to do with it if the cat already refuses to eat it? There is no point in frying small fish. There is nothing left of her. Yes, and you can’t put it in your ear - just bones. From such a product you can cook an excellent snack that will appeal to both children and adults. Canned fish at home from river fish are very tasty and satisfying. The main thing is to follow the recipe and all the rules of preparation.

Is it worth it to cook

Many experts do not recommend cooking. This is due to the fact that the heating temperature of food containers is 100 ° C. Sterilization of such blanks should be carried out in an autoclave. This is the only way to achieve the complete destruction of all bacteria. In addition, sterilization takes much longer in a pressure cooker. To roll up the containers, it is necessary to wait for their complete cooling. At the same time, the pressure in the pressure cooker must be reduced gradually. During this time, canned food may darken and lose its attractive appearance.

If you do not have a special autoclave, then it is recommended to sterilize canned food for a long time. You can also stew food separately, and then lay it out in containers and roll it up. Otherwise, bacteria that can exist without oxygen, anaerobic bacteria, may remain in the finished canned food. Some of them are capable of releasing strong toxins.

Sprats from small fish

Canned small fish can be prepared with any marinade. However, sprats are very popular with many housewives. In addition, the recipe for their preparation is quite simple. To make these preserves, you will need:

Small fish - 1 kg.
Bulb onion - 200 g.
Vegetable oil - 100 g.
Water - 150 g. If desired, this component can be replaced with dry wine.
Vinegar 9% - 50 ml.
Spices and salt - to taste.

Food preparation

To prepare homemade canned food in oil, you should carefully prepare all the ingredients. Onions should be peeled, washed and cut into rings. As for fish, roach, minnows, ruffs, perches and so on are suitable for cooking. Each carcass must be peeled, while removing the tails, fins, heads and entrails. It is recommended to wash the fish thoroughly.

Put the prepared ingredients into a bowl. At the bottom of the container is to put a layer of onion rings, then a layer of fish. Carcasses should be salted. After that, you need to lay out a layer of onions and a layer of fish. Products must be alternated until 2/3 of the entire volume of the pan is filled. After that, a bay leaf should also be put in the container. It is also recommended to pour in water or wine, as well as vinegar and oil.

Heat treatment

The container with future canned food should be placed on the stove. Products should be stewed over low heat for 3-5 hours under a lid. If canned food is cooked in a pressure cooker, it will take less time. As a rule, it takes from 1 to 1.5 hours.

While the fish is cooking, you should wash and sterilize the jars. Such canned fish is usually rolled up in glass containers, the volume of which is 0.5 liters. The readiness of the product can be determined by the condition of the fish. The bones of the carcasses should become very soft. When the canned food is ready, they should be laid out in jars and hermetically sealed.

in an autoclave

Recently, home canning autoclaves have appeared on the shelves of specialized stores. These devices greatly facilitate the process of preparing food for the winter. How to cook canned fish with them? To begin with, it is worth preparing all the products. For cooking you will need:

River fish, fresh - 2 kg.
Vinegar 9% - 7 ml per container, the volume of which is 0.5 liters.
Peppercorns, salt.
Vegetable oil. In this case, you should use walnut, pumpkin, linseed, olive, corn or sunflower.

Preparing banks

The indicated number of components is enough to prepare 3 jars of canned food with a volume of 0.5 liters. To make the appetizer tasty and fragrant, you should carefully prepare the fish. To do this, it is recommended to clean each carcass from the husk, while removing the heads, tails, fins and entrails. The fish should also be washed in running water. If the carcasses are large, then you can cut them into several parts.

Put a layer of fish on the bottom of the jar, add spices and drip a little vinegar and vegetable oil. Fill the containers in this way to the very top. At the same time, it is worth leaving a small gap between the top layer of the fish and the lid, at least 3 centimeters high. Otherwise, the banks will burst. Filled containers should be rolled up and then placed in an autoclave.

Further preservation

Home canning autoclaves are very easy to use. The main thing is to follow some rules. Containers with fish should be placed in the autoclave in layers, and then filled with water. The liquid must cover the containers to a height of at least two centimeters. After that, the unit should be closed, tighten the bolts, and then pump out the air so that a pressure of 1.2 atm is created inside the device.

It is recommended to check the tightness of the connection. This can be done by ear or with soapy water. If all is well, then under the autoclave it is necessary to kindle a fire. The water must be heated inside the unit to a temperature of 112 °C.

Under such conditions, all bacteria will die. After 50-70 minutes, the fire under the unit can be removed. The autoclave should be allowed to cool to a temperature of at least 30°C. After that, you should carefully bleed the air and open the lid. It is recommended to drain the water and only then take out the containers. Canned food at home from river fish is cooked much faster in this way. The result is a delicious snack.

Canned carrots

Canned food at home from river fish can be prepared not only with onions, but also with carrots. This will require:

River fish - 1 kg.
Carrot - 700 g.
Bulb onion - 700 g.
Vegetable oil.
Peppercorns, salt.

Cooking process

So, how to preserve river fish. To begin with, it is worth preparing the carcasses. It is recommended to clean the fish from the husk and entrails. In this case, you can remove the fins and heads. After that, the fish should be placed in a deep container and salted. It is recommended to keep the product for an hour. During this time, you can prepare onions and carrots. Vegetables should be cleaned and washed. Carrots can be grated on a coarse grater, and onions can be cut into rings.

Now you can connect the products. The fish should be removed from the brine and mixed with chopped vegetables. Pour 3 tablespoons of vegetable-based oil into 0.5 liter jars and place the fish loosely. Otherwise, when boiling, excess liquid will pour out of the containers. Banks should be closed with tin lids and placed in a cold oven. After that, you can turn on the fire and heat everything up to 200 ° C. The fish should be stewed for 4-5 hours. Then the containers can be taken out, rolled up, turned over and wrapped. When homemade canned river fish have cooled down, you can transfer them to the basement.

carp in oil

Canned carp are no less tasty than a snack from small fish. For cooking you will need:

Fresh carp - 1 kg.
Vegetable oil - 1 tbsp. l.
Garlic - 1 clove.
Onion - 1 head.
Black pepper, coriander, ground dill, salt - to taste.

Cooking method

First you need to clean the carp from the husk, fins and entrails. After that, it is worth separating the head and cutting the carcass into small pieces. The fish should be salted and sprinkled with spices. Carp must be decomposed into banks. Top with a layer of onion rings. Capacities should be covered with lids, and then sterilized. Canned food at home from river fish should be well stewed. It takes up to 10 hours.

Water during the sterilization process must be topped up as it evaporates. The liquid should not be cold, but boiling. Otherwise, glass jars will burst. The finished snack should be rolled up and then stored in a cool place. In a similar way, canned bream is prepared.

Catfish in own juice

To prepare canned catfish, you will need:

Fresh catfish - 1 kg.
Salt - 1 tbsp. spoon.
Allspice and black pepper.
Carrot.
Bay leaf.
Citric acid - 0.5 g per jar, the volume of which is 0.5 liters.

How to cook

Thus, it is possible to prepare canned food not only from catfish, but also from carp, tench, carp and silver carp. The first thing to do is prepare the fish. It is cleaned, washed thoroughly and cut into small pieces. When the water drains from the fish, it is necessary to place the product in a container and cover it with salt. In this case, it is recommended to observe proportions. For 1 kilogram of fish, only 1 tablespoon of salt is required. The product should be kept for one hour at room temperature.

During this time, you can prepare glass jars and other components. Carrots should be peeled, washed and cut into pieces or chopped into a coarse grater. At the bottom of the prepared containers, it is necessary to lay out a bay leaf, a few grains of black and Then it is recommended to make a layer of carrots and add citric acid. After that, the jars can be filled with fish, leaving a free space between the lid and the products, at least 2 centimeters high.

How to sterilize

The containers should be covered with lids and placed in a saucepan. Do not put glass jars directly on the bottom. They may burst. To avoid this, it is worth placing a grate at the bottom of the container, and then placing the cans. After that, you can pour water into the pan so that its level is 3 centimeters below the lids.

Sterilize canned fish under a closed lid for 8 hours. Periodically, water should be added to the pan. The liquid should not be cold, but boiling. Otherwise, glass jars will burst from temperature changes. It is also recommended to lift the lids of the containers and squeeze the air out of the canned food with a spoon. In conclusion, the jars of fish need to be cooled without removing from the pan, and then rolled up.

How to make canned fish at home. Canned food "Saira in its own juice"