How to cook canned food from... Recipe: Canned Fish
Today in supermarkets it is quite difficult to find tasty and at the same time safe canned food. After all, manufacturers often sell us products made from low-quality raw materials and high in preservatives. In this article you will learn how to prepare canned fish at home. And also some tricks that experienced housewives use.
Homemade canned fish: basic cooking rules
To prepare 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.
Only vegetable oils should be used as filling. This can be sunflower, olive or corn oil. You can use tomato sauce, the recipe for which will be described in detail below.
Homemade canned food (fish) should only be placed in glass jars. This will ensure not only high tightness, but will also allow you to evaluate the appearance of the product after long-term 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 cook the fish evenly in the oven.
Canned fish in a slow cooker
Such a modern kitchen appliance as a multicooker also allows you to prepare homemade preserves. In this case, there is no need to put the fish in jars. It is enough to season it with spices and place it in the multicooker bowl. For complete cooking, it is enough to use the “Stew” mode for 20-30 minutes. Only after this the fish is placed in sterilized jars and filled 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.
Which fish to choose for home canning?
You can use almost any fish to prepare canned food at home. If we talk about freshwater species, it can be bream, crucian carp, carp, roach and even pike. However, experienced housewives highly praise canned mackerel. 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 river fish, although they have a high content of bones, are prepared several times faster than sea fish.
Ingredients such as carrots, garlic, dill, parsley and other types of herbs will help to reveal the taste of fish. Therefore, you can safely experiment in search of the most successful combination of products.
Canned fish in oil
The simplest recipe for home canning involves using a large amount of oil. To prepare 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. Place the pieces in sterilized jars so that the distance between them is minimal. In a bowl, mix salt, black pepper, oil and a little water. Pour the resulting sauce over the canned food and add bay leaf. Preheat the oven to 120 degrees and place the jars 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 seal it with an airtight lid. Before storing the jars in a cool place, you need to cool them completely at room temperature.
Canned fish based on oil will appeal to everyone without exception. After all, this product will be reminiscent of the one that was produced in the territory of the former Soviet Union and met increased requirements for quality and safety.
Canned fish in tomato sauce
To give canned food a more piquant taste, you can prepare a tomato-based filling. The cooking technology will be similar to the recipe using oil. However, in this case you need to make the sauce first. 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 water.
Onions and carrots should be cut into small cubes and fried in a frying pan. Once golden brown, add tomato paste and water. Salt and season with spices. Simmer over low heat for 15 minutes. The fish placed in sterilized jars should be poured with the resulting tomato sauce and placed in the oven for 3 hours. Such canned food will have a rich taste and very soft fish fillet.
How long can home canned food last?
Unlike a store-bought product, home-canned food does not last as long. This is due to the fact that no preservatives are added to the fish, as happens in 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. It would be good if it was a basement where a constant temperature is maintained. 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 food is unsuitable for consumption. It is better to dispose of the product and prevent it from getting on the table. That is why it is very important to mark the preservation with a marking with the date of manufacture. This will help 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 with not only a tasty, but also an extremely healthy dish. After all, such a product can be served as a snack or used to prepare holiday salads.
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Ingredients:
2-3 tbsp. spoons of tomato paste;
1 glass of water;
800 g fish;
salt and ground red pepper;
3 black peppercorns;
3 bay leaves;
1 glass of vegetable oil;
2 onions;
1 tbsp. spoon 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.
Place the fish in a frying pan in layers, sprinkle it with red pepper, salt, and add a 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 pan, adding oil, vinegar and water.
Simmer everything over low heat until it boils, then add tomato paste, cover the pan with a lid and simmer for another hour.
After the required time, remove the pan from the heat, wrap it in a blanket and let it stand for two hours.
Then place the finished homemade canned food in clean, dry jars, cool and store in the refrigerator.
Homemade canned fish in oil
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Ingredients:
1 large silver carp or pelengas;
3 tbsp. spoons of vegetable oil;
salt and pepper to taste.
How to cook:
Remove the head and fins from the fish, clean the entrails and backbone and cut into portions.
Then prepare several half-liter jars, depending on the volume of fish mass, and arrange it in layers, seasoning with pepper and salt.
When all the product is decomposed, pour a tablespoon of refined oil into each jar.
After this, cover them with metal lids and place them on the stove to sterilize.
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 the canned food for 10 hours, periodically adding water to the pan.
Then remove the jars, cover with plastic lids and cool at room temperature.
Prepared canned food should be stored in the refrigerator.
Canned fish cooked in a slow cooker
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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, remove the entrails and spine, and remove the skin.
Then cut it into portions.
Peel and rinse the onion, chop finely.
Place it in a multicooker bowl, add mackerel and spices, salt everything and turn on the “Stew” mode for 4 hours.
After the program has finished running, add tomato paste, mix everything and simmer the canned food for another couple of hours.
Serve the dish cooled and use it as an addition to any side dish.
Canned carp with tomatoes and peppers
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Ingredients:
1 kg of carp;
600 g tomato;
200 g garlic;
120 g salt;
10 black peppercorns;
1 teaspoon mustard seeds;
1 tbsp. a spoonful of lemon balm;
500 g pepper;
1 teaspoon of cumin;
5 bay leaves.
How to cook:
Remove scales from fairly oily fish, remove the head, fins and tail.
Wash, dry and cut the carp along the spine, removing the bones.
Then cut into pieces, salt and pepper.
Wash the tomatoes and dry them on a paper towel.
Then run them through a meat grinder with garlic cloves.
Salt the resulting mass, season with pepper, mustard seeds, and 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 place the fish with pepper, bay leaf and cumin in hot, dry containers.
Pour the garlic-tomato mixture over everything so that it is about 3 cm above the level of the fish.
Seal the jars hermetically 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.
For fish lovers! Here is the most popular selection of fish canning recipes. I hope that you can find the best recipe for yourself.
1. Fresh frozen pink salmon - 2 kg, Tomatoes - 2 kg.
✓ Carrots-800 g.
✓ Onion -500g.
✓ Salt -1.5 tbsp (30g),
✓ Granulated sugar -200g.
✓ Vinegar 9% - 5 tbsp. l.
✓ vegetable oil - 400 ml.
✓ Bay leaf -3 pcs., black pepper to taste.
But the fish can be any kind. Pass the tomatoes through a meat grinder and simmer for 20 minutes. Chop the onion and fry in vegetable oil.
Grate the carrots on a coarse grater and fry in oil. Prepare the fish (remove heads, tails and entrails, bones).
Combine everything together and simmer for 1 hour. Add vinegar 5 minutes before the end of cooking.
Place the finished mixture in sterilized jars, roll up, and wrap until completely cool.
2. Sardines
Before cooking sardines, you need to gut all the insides of the fish, remove scales, cut off the head, tail and fins.
Salt the fish to your taste and leave it for 30-40 minutes at room temperature. Place the fish in a colander and dip it in boiling sunflower oil and fry for 2 minutes.
Place 1 bay leaf and 3-5 black allspice peas on the bottom of the prepared canning jars.
Place the cooled fish in jars, pour in sunflower oil, in which the sardines were kept for 2 minutes. Cover the jars with a lid and heat over low heat for 45 minutes.
Then roll up the jars with their contents while hot. Sterilize the 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 prepare a dish that tastes like sprats.
To do this, the fish must be cleaned of scales, the entrails, heads, fins and tails removed, and the carcasses washed. At the bottom of the pan (or pressure cooker) you need to put a layer of onion, cut into rings, and salted carcasses on it.
Lay three or four layers in this way, but fill the pan no more than 2/3 of the volume. Add allspice, bay leaf, add vegetable oil, vinegar and dry white wine or water.
For 1 kilogram of fish you will need 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.
Simmer over low heat under a tightly closed lid for three to five hours (in a pressure cooker 1-1.5 hours).
In finished 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.) is thoroughly washed to remove blood, strained and cut into pieces depending on the size of the container intended for canning.
Then the fish is kept for half an hour in a salty solution (250 g of salt per 1 liter of water). Wash it from salt and fry on all sides in vegetable oil until browned.
The fried fish is placed in a glass jar. Black and allspice grains, bay leaves and lemon slices are placed between the pieces.
Then pour in the vegetable oil in which the fish was fried, so that there is a 2 cm layer of oil 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 l.
The belly of asp, pike perch, carp, and gobies is cut; the heads of mackerel and mackerel are cut off, and the entrails, tails, and fins are removed.
Cleaned asp, carp and mackerel are cut into pieces, bulls and horse mackerel are preserved whole. The fish is washed when the water has drained, 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 jar neck.
To prepare tomato filling, peel 300g of onion, cut into slices and fry until golden brown in 150g of vegetable oil.
2 kg of pureed 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% - l vinegar, bring to a boil.
The jars are filled 2 cm below the top of the neck and placed 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.
Place the pan on the fire, cover with a lid, bring to a boil and heat the jars for 50 minutes. After this, each is covered with a lid and sterilized for 6 hours.
After sterilization, the jars are cooled without removing them from the pan or opening it.
Amount of fresh fish for 4 cans with a capacity of 0.5 liters: 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 re-sterilization method.
To do this, close the filled jars with lids, place them in a pan with water heated to 70 degrees, boil for 50 minutes, check the quality of the sealing of the jars and sterilize three times for 90 minutes at intervals 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 or opening the lid of the pan. The initial water temperature for the 2nd and 3rd sterilization is 20-30 degrees.
6. Recipe for canning pink salmon at home
Salt like this: take the steak, put it in a plastic bag, add salt and a little sugar there
For about 0.5 kg of fish, add a tablespoon of salt and half a teaspoon of sugar.
Shake the bag and put it in the refrigerator.
Take it out a couple of times a day to shake it and put it away again.
After 2-3 days, lightly salted pink salmon is ready.
7. Gudgeons stewed in marinade
Place oil, finely chopped onion, parsley root and greens into a saucepan or pot and sauté.
Add bay leaf, salt, pepper, chopped tomatoes, gutted gudgeons, simmer for at least 4~5 hours and let stand.
Serve with mashed potatoes, sprinkled with dill. These minnows come out like sprats in tomato sauce with soft bones. Store at temperatures below 15°.
600 g minnows, 50 ml oil, 2 onions, 3 tomatoes, 1 bay leaf, 6 peppercorns
They do the same with other fish, especially small fish. If you simmer in a pressure cooker, then 30 minutes is enough.
8. Recipe for canning small fish
A method for preserving fish at home. Buy smaller fish, such as perch, pipefish, crucian carp, etc. clean them.
Then prepare a vegetable fry from grated carrots and finely chopped onions.
Add sugar, salt, vegetable oil and your choice (tomato paste, tomato juice or tomato sauce), then mix all the ingredients well.
Then place 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 almost until the end of the pressure cooker.
Pour vinegar over it all, add 100 grams of preferably white wine, bay leaf, black pepper and 12 glasses of water for piquancy.
Simmer all this for about one hour, but this is the time for small fish; if you have large fish or cut into large slices, you need to simmer it for about two hours over low heat in a pressure cooker.
After complete readiness, distribute the prepared mixture 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 type of fish is suitable for canning - river, lake, sea.
Only fresh fish is suitable for preparing canned fish. It must be processed only in a clean room.
The utensils and materials used must be kept perfectly clean and the recommended recipe and processing conditions must be strictly followed.
The sterilization time for canned fish (8-10 hours) can be reduced by repeated or multiple sterilization.
Canned fish, the taste of which is familiar to all of us since childhood, can be prepared independently. Was your fishing successful? So that's great! This means that the catch can be used as a basis for preparing tasty, natural and healthy preparations. It’s not difficult to prepare a variety of homemade canned fish from fish. On the contrary, this process is very exciting and will be of interest not only to housewives, but also to avid fishermen themselves.
Canned fish will be an excellent addition to the everyday table or an amazing holiday snack. However, fish lovers can afford to eat this dish at least every day.
How to prepare canned river fish at home?
You can cook it in three ways: in its own juice, with tomato or with butter. It all depends on personal taste preferences. Any fish caught in a fresh water body 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 preparation technologies. The 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 the finished 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 jars. Be sure to pay attention to the smell when opening and serving: if it is suspiciously unpleasant, eating such canned food is strictly prohibited.
Cooking recipes
Homemade canned river fish
Let's try a recipe for river bream. For this we need 1 kilogram of fish, half a kilogram of onions and carrots. Mole 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. Rub all the pieces separately with salt and leave them to soak for 1.5-2 hours. After this, place the fish in a pan in dense layers, add 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, and place in pre-sterilized jars. Add ground pepper there. Now containers with canned food must be sterilized. Place a pan of water over low heat, lower the jars into it, placing gauze folded in several layers on the bottom. Sterilize for 30-40 minutes.
Carefully remove all containers, add vegetable oil (a tablespoon) and salt (one teaspoon for every half liter). Now you need to pour boiling water into each jar, screw them on and send them to sterilize again. Boil over low heat for three hours. It is better to leave them in the same pan for at least a day to cool.
Canned small fish in tomato
Sprat or cod can be prepared 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 place in a large container. Add salt, mix everything for even soaking and leave in a cool place for 30-40 minutes. After this, add all the other ingredients, mix and put on low heat. When the mixture boils, leave to simmer for 7.5 hours. If you use a pressure cooker to prepare canned food, two and a half to three hours will be enough.
After this, put the fish in sterilized jars and can be rolled up. Don’t forget to immediately try the deliciousness that you got as a result of the long cooking process.
Recipe for sprat with tomato sauce
For this recipe, we will take three kilograms of sprat. For this quantity we will 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, grate 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 on the stove for another 1 hour. After that, add salt, vinegar and pepper. Cook for another 10-15 minutes, after which you can put it in jars and seal it. 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 suit your taste and start cooking!
Canned fish is not a product for daily consumption, but from time to time, in moments of fatigue and reluctance to spend a long time fiddling around the stove, they are a great help to 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? I went to the store, bought it and cooked it. 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 eat a product that is 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 in what quantity you put in it. 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 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 the multicooker, after which the unit will do everything itself. However, if you don’t yet have a multicooker in your kitchen, it’s okay, we’ll do everything by hand!
To prepare 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 eaten too much of. As a matter of fact, when preparing canned fish, special attention should be paid to two components. First of all, in order for the fish itself to be washed well, in the vast 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 consistency of the fish mass directly depends on its quality.
In addition, when preparing canned food at home, select only high-quality spices and herbs. Black and allspice, bay leaf, cloves, nutmeg, coriander, ginger - all of them can significantly affect the taste of the final product. Also, do not skimp on the quality of vegetable oil and tomato paste. Here, in fact, are all the secrets of preparing tasty and healthy homemade canned fish. You'll see, it will turn out no worse than in the store, or even better!
Homemade canned fish recipes
And here are the recipes for homemade canned fish, using which you can pamper your family with a wide variety of preparations. We have prepared for you recipes for canning river and sea fish using vegetable oil and tomato paste, as well as recipes for pickled fish. Read and try!
Recipe 1
The first recipe for home canned food 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 will not be affected, and the cooking process will remain just as simple. So, to prepare this canned food you will need:
- fish – ruffe, perch, crucian carp, carp, roach, bream (best suited for cooking in tomato), pink salmon, mackerel, herring, saury – 1 kg
- ketchup – 1 package
- 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 labor-intensive part of this recipe is cleaning and gutting the 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 place the vegetables on the grill of the multicooker or on the bottom of a large pan, place the fish on top, cover it with spices, pour in vegetable oil and ketchup. Place another layer of tomatoes on top of the fish. Bring all ingredients to a boil and cook for 1 hour. This is necessary so that all the bones in the fish are boiled and become soft. At the end of this hour, the fish can be cooled and stored in the refrigerator for several days or even rolled into jars. If you decide to preserve the fish, then place it in a dense layer in pre-sterilized jars, cover with foil and place in the oven or multicooker for 5 hours on the “Baking” mode at a temperature of 100°C. When this time is up, boil vegetable oil in a saucepan, add it to the jars 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 using large varieties. Salt it and sprinkle with spices. Cut the onion into half rings and place it on the multicooker rack or on the bottom of the pan. Top with bay leaf, peppercorns, cloves, place fish, previously salted and peppered, on top of the onion. Pour in oil and a little water, then close the lid and cook over medium heat or in the “Cooking” mode for 1.5 hours. Place the hot fish in sterilized jars, cover it with onions, pour in the liquid in which the fish was cooked, and roll 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 entrails should be removed from the fish, the fins and head should be cut off, and then washed. After this, cut the fish crosswise into pieces 2-3 cm wide. Place the pieces of fish in a jar, sprinkling with salt and pepper. Pour in vegetable oil so that 1.5-2 cm remains to the edge of the jar. Cover the jars with lids without rubber bands and place in the oven for 15 minutes at 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!
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