Canned food in a slow cooker recipe. Homemade canned fish soup in a slow cooker

home canning we usually associate with vegetables and fruits. However, you can diversify the range of canned fish blanks. They are not only tastier than store-bought, but, as you know, safer. I'm cooking canned fish in a slow cooker. It is a great pleasure to open a jar of fish prepared by you in tomato or oil in the middle of winter. By the way, you can preserve not only traditional sea fish, but also river fish. So take note of this recipe if you are a fisherman's wife - you will forever forget the agonizing questions of what to do with a bucket of fish. In the slow cooker, in jars and in the pantry. Waiting for winter holidays.

So, to prepare this simple, but very tasty dish, we need:

• 1.5 kg of any fish
• Onions - 2 medium heads
• Carrots - 2 medium
• Vegetable oil - 3-4 tablespoons
• Tomato paste - 1-2 tablespoons
• Salt, black peppercorns to taste
• Bay leaf

How to cook canned fish in a pressure cooker

Any fish can be taken. Mackerel, pink salmon, herring, saury are classics. But you can take carp, and perch, and everything to which the soul lies. We clean the fish from fins, heads, gut, rinse well, cut into portioned pieces about 3 centimeters thick. Chop the onion in half rings, finely chop the carrots.

We turn on our multicooker on the “frying” mode, time is 20 minutes. We wait a couple of minutes until the bowl warms up, pour vegetable oil. Again we wait a couple of minutes and load our bow. Fry to a yellowish color for about 4-5 minutes, add the carrots there, mix, fry the vegetables for another 5 minutes. Next we add tomato paste(you can skip this item), mix, wait a couple more minutes. Next, lay out the prepared fish, salt, pepper, put Bay leaf. Top with a glass of boiling water. We cover with a lid. We are waiting for the end of the frying program. We set the pressure to "3", the "quenching" program, the time is 1 hour 30 minutes. All. We are waiting for the end of the program, but we are not in a hurry to release pressure and open the lid after the beep. We give our fish a couple more hours to sweat - during this time the pressure will subside, and the fish will become even more tender. Ready-made canned food is laid out in clean jars and consumed within a few days.

Since our product is very specific, it has an appropriate smell, and therefore I want to offer you another way so that later you do not have to wash our multicooker from fish aromas. This method is also suitable for blanks on long time. In this case, we prepare canned food immediately in jars. We take jars of 0.5 liters. Wash well, you can pour over boiling water for greater purity. We put fried vegetables there in layers, seasoned and salted fish, top with a mixture of tomato paste plus boiling water plus salt and sugar to taste. Or just pour a couple of tablespoons of vegetable oil on top of the seasoned fish (the fish will give juice when stewed). We close the jars with screw caps. We put a waffle towel or napkin on the bottom of the multicooker bowl to avoid scratches. We expose the banks, fill them "up to the shoulders" hot water. Further according to the instructions, time and pressure. We are waiting for a sound signal, after that we wait another couple of hours. We get it. We use.

Bon appetit!

Canned fish cooked in a slow cooker in the Oursson MP5005PSD multicooker

Homemade canned food small fish in a slow cooker

Homemade canned small fish

Cooking time: 1 hourServings: 4

To cook canned fish at home, you need any fish (river or sea), spices, pressure cooker, slow cooker or oven. delicious canned food fish according to the recipe presented today can be cooked in tomato with vegetables or in oil. Most quick recipe home canned food, of course, in a pressure cooker. The preparation of this dish is very simple. I would say preparing and cleaning fish for canning is more of a hassle than cooking them.

Canned fish in a multicooker

Canned fish in a slow cooker from small fish can be prepared in the same way as we cooked them from silver carp.
Fold the gutted river fish into a multicooker bowl on a pillow of vegetables, sprinkle with vegetable oil, salt, add bay leaf and peppercorns.
Cook on the "Extinguishing" program for 8-10 hours (you can put it on overnight).
In a slow cooker - a pressure cooker, the process of preparing canned fish is reduced significantly.

Homemade canned small fish

Olga Pirogova uses small river fish in her homemade canned food recipe. Canned food in tomato can be stewed from crucian carp, perch, ruff, roach, carp, bream, silver carp ... In the same way, you can cook canned food from freshly frozen sea ​​fish: herring, mackerel, pink salmon, saury ….

“It is not always possible to catch fishing big fish. small fish just right for making these delicious homemade preserves. This was my first time making these canned fish. The husband was engaged in cleaning the fish, gutted, cut off the heads and tails. I washed the small fish and poured the vinegar, mixed it quickly and washed it off immediately. This will help remove bad smell mud. Rinse again and finally.

Ingredients:

• Small fish - 1.6 kg,
• carrots - 4 pieces,
• onion- 5 items,
• 3 red tomatoes,
• tomato ketchup-250 g (packing),
• salt,
• pepper,
• 9% vinegar - 2 tbsp. spoons,
• vegetable oil - about 50 ml.

How to cook canned fish:

Let's start cooking canned fish.
Pour vegetable oil into a preheated pressure cooker (I pour it on my eye) and lay it in layers: onion, carrots, diced, prepared for canned food, put tomatoes in large pieces on top, they will give juice. Salt and pepper each layer.

We love spicy canned food, so I use a mixture of peppers: black, red hot, chili, sweet paprika(it all depends on your taste and desire), add bay leaf (do not overdo it, so as not to be bitter).

Pour a bag of ketchup and a little more oil.

Bring the ingredients for canned fish to a boil and screw on the lid of the pressure cooker.
Cook for 1 hour on low heat. During this time, the bones in the fish should boil soft.

The pressure cooker must be allowed to cool. And only after that we open the lid. We ate ready-made canned food from small fish with black bread with the whole family.

Well, it turned out very tasty!

P.S. Homemade canned fish without sterilization according to this recipe can be stored for several days in the refrigerator and used in the preparation of soup, pies, casseroles.

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• Ingredients:
• fish - 1-1.5 kg (depending on the capacity of cans and multicookers);
• carrots - several small ones, according to the number of cans;
• onion - one onion;
• vegetable oil - 50 ml;
• lemon juice - a teaspoon per jar;
• salt - a teaspoon per jar of 0.5 l;
• pepper, allspice, coriander and other spices - to taste.

It is not difficult to prepare canned fish in a slow cooker - it is difficult to leave them to be stored. Home-made ones are just reaching out to open a jar, taste delicious ... And all thanks to the fact that canned fish in oil in a slow cooker turns out to be much tastier than industrial products.

However, it is worth considering: canned fish at home in a slow cooker is cooked at a much lower temperature than at the factory. Therefore, it is best to store them in the refrigerator.

To cook canned fish in a slow cooker, no special tricks are required. We introduced carrots, onions, lemon juice and spices into the recipe. In principle, enough fish and salt, and spices to taste. Common fish "blanks" in tomato marinade or mustard-apple filling. Good oily fish with hell. You can prepare a fish soup concentrate at home, to which “just add water” and potatoes, and delicious dish ready to serve.

The technology for preparing fish stew does not provide for the processing of raw materials with superheated steam under high pressure. Therefore, it is not necessary to expect complete softening of the bones in home-made canned food. So use fish fillet or breeds in which the presence of bones can be neglected (sprat, capelin, sturgeon, shark) is welcome.

Talking about, we offered to heat the cans for up to six hours in a row. Canned fish do not need such a duration. Two hours is ample simmering time, even if we are talking about dense fish, cut into large pieces.

There is another method of preparing canned fish. We are talking about cooking the product in a multi-cooker container, followed by transferring it to a sterile container. - the first contender for capping in banks.

Experts, however, require re-sterilization of already filled cans, and it’s hard to disagree with them: house dust, which is ALWAYS present in the air, is very rich in pathogenic flora. No matter how you sterilize the jar, contamination with harmful bacteria will occur. As a result, one hundred cans will be suitable. And in the hundred and first, unnecessary processes will begin ...

hygiene home production any canned food give priority!

Cooking method:

1. Clean the fish, cut off the head and fins, rinse. Prepare (peel, wash, cut) vegetables. Wash jars with screw caps baking soda and steam (boil).

2. Put the chopped fish in jars along with carrots, chopped onion, spices. Top up lemon juice, some oil. The filling level is up to the shoulders of the can, not higher. Loosely close each jar with a lid, leaving an opportunity for the steam to escape unhindered.

3. Lay a piece of cloth in the slow cooker, put the jars, pour water to the level of the fish in the jars. Turn on the multicooker in the extinguishing mode for two hours.

4. After an hour of cooking, look under the lid: you may need to replenish the evaporated water. Top up only hot water to avoid cracking the cans!

5. At the end of the process, turn the lids on the hot jars until they stop (use a mitt), leave the canned food to cool in the slow cooker.

Store homemade canned fish in the refrigerator.

You won’t believe it, but such a product as canned fish in a slow cooker can be prepared on your own at home. For this you will need the most conventional multicooker, fish and auxiliary products that will definitely be found in your kitchen.

We will prepare a lot of options for canned food. There will be seven various recipes, each of which is really worth a try. It is very tasty and much healthier than buying canned food in the store, you must agree.

Classic recipe

Method for preparing canned fish river fish in the multicooker:

1. First, wash the fish running water, place it on a cutting board;
2. Clean the fish from scales, open the belly;
3. Gut the crucians, cut off the fins and rinse the fish from the inside;
4. Remove the skin of the fish, cut the fillet and remove all the bones as much as possible;
5. Cut the fillet into pieces convenient for eating;
6. Peel the onion, wash it and cut it arbitrarily: it can be straws, half rings, cubes, and so on;
7. Wash the carrots, peel them and grate;
8. Pour oil into a slow cooker, add onions and carrots, mix root vegetables;
9. In baking mode, simmer for about fifteen minutes, stirring;
10. During this time, prepare the tomatoes. You can simply wash and cut them, but it is better to blanch and peel them to begin with. To do this, wash the fruits, make cuts. Boil a saucepan with water and lower the tomatoes there for one minute. After that, take them out and immediately into cool water to cool. Peel the fruits and cut;
11. Place them in a blender and mash in a puree or use a meat grinder;
12. Put the fish fillet in a slow cooker on root vegetables, add spices to taste;
13. Pour in tomato sauce and cook for four hours in stew mode.

"Sprat in tomato" at home

• 2 bows;
• 10 g of sugar;
• 10 g flour;
• 430 ml of tomato juice;
• 60 ml of vegetable oil;
• 1200 g sprat;
• 2 bay leaves;
• 1 carrot.

Cooking time - 2 hours and 35 minutes.

Calorie content - 142 kcal / 100 g.

How to cook:

1. Peel the onion, wash it and cut into half rings;
2. Wash the carrot, peel it and grate it;
3. Pour oil into the multicooker, add onions and carrots;
4. Cook the ingredients until golden brown;
5. Wash the fish, clean it from the insides and cut off the fins;
6. Wash the whole sprat inside and out;
7. Salt the tomato juice, add a little sugar, flour and black pepper;
8. Stir until the mass becomes homogeneous;
9. Place the fish on the root crops, pour over the tomato mass;
10. Gently mix all components;
11. Cook in stewing mode for two hours;
12. After that, turn on the temperature maintenance program and do not touch the sprat for another hour;
13. After five hours, the fish will cool completely and you can serve it or put it in a container, and in turn put it in the refrigerator.

"Mackerel in oil"

• 170 ml of vegetable oil;
• 340 ml of strong tea;
• 2 mackerels;
• 5 g coriander seeds;
• 15 g of sugar;
• 3 bay leaves;
• 5 g salt;
• 3 g black pepper;
• 30 ml of vinegar.

Cooking time - 2 hours and 20 minutes.

Calorie content - 269 kcal / 100 g.

How to cook canned fish "Mackerel in oil" in a slow cooker:

1. Wash the fish, cut off the fins, open the belly;
2. Gut both carcasses, wash from the inside;
3. Black films are also cut from the inside, otherwise they will add bitterness;
4. Cut both mackerel portioned pieces. Can be steaked or cut loin and cut it into small pieces;
5. Put the fish in a slow cooker and add all the spices: coriander, sugar, bay leaves, black pepper, salt;
6. It is advisable to grind coriander seeds first in your hands and only then add them;
7. Pour in tea, vinegar and oil. Vinegar does not need to be poured if canned food is eaten immediately. It should be added only if the fish is being prepared for the winter;
8. In the stewing mode, cook the mackerel for two hours under the lid;
9. Periodically check the contents of the multicooker for the presence of liquid;
10. After that, turn on the heating mode for another hour;
11. When the hour has passed, the fish can be laid out in jars.

"Sprats" - you will lick your fingers!

• 15 g of salt;
• 1300 g saury;
• 30 ml soy sauce;
• 380 ml of water;
• 50 ml of vegetable oil;
• 50 g loose tea.

Cooking time - 2 hours and 15 minutes.

Calorie content - 158 kcal / 100 g.

Preparation of canned fish "Sprats" in a slow cooker:

1. Boil water, add tea, cover it and let it brew;
2. Wash saury well with running water;
3. Open the belly of each carcass and remove the insides;
4. Wash saury from the inside, put in a slow cooker;
5. Add soy sauce, other spices to taste and crush the fish;
6. Pour everything with tea, add oil and shake the bowl so that the liquid components mix well;
7. In the extinguishing mode, cook "sprats" under the lid for two hours;
8. After two hours, turn off the multicooker and let the fish cool;
9. After that, put it in a container and put it away.

Recipe for the winter

• 1400 g of tomatoes;
• 60 ml of vinegar;
• 450 g carrots;
• 1600 g herring;
• 60 g sugar;
• 500 g of onion;
• 40 g salt.

Cooking time - 3 hours and 45 minutes.

Calorie content - 82 kcal / 100 g.

How to cook canned fish in a slow cooker for the winter:

1. First of all, you need to blanch the tomatoes and peel them. To do this, wash them and make cuts on the peel;
2. Next, pour into large saucepan water, bring to a boil
3. Gently place the fruits in boiling water and cook for a minute;
4. During this time, prepare a large bowl or other pan into which you need to collect cold water and you can even put a couple of ice cubes;
5. After a minute, transfer the tomatoes from boiling water to ice;
6. Stand up to one minute, remove and remove the peel;
7. Cut the stems of the tomatoes and cut them into slices;
8. Place them in a blender and puree/sauce. For the same purpose, you can use a meat grinder;
9. Pour the tomatoes into the slow cooker and turn on the cooking mode;
10. Boil the puree a little, and while it is cooking, take care of the root crops;
11. Peel and wash the onion, cut it into rings;
12. Wash the carrot, peel it and grate it;
13. Add root vegetables to the slow cooker, mix;
14. Simmer for ten minutes so that the onions and carrots become soft;
15. Wash the herring, remove the heads, if necessary;
16. Cut off the fins, open the belly of each herring;
17. Gut the fish and be sure to rinse it from the inside;
18. Transfer the contents of the multicooker to another container, leaving only a little at the bottom;
19. Put a part of the fish on these leftovers;
20. Post it again tomato sauce and fish again. So to the very top;
21. The last layer should be the fish so that it can cook in the sauce;
22. At this stage, you can add spices and cover;
23. Cook in cooking mode for three hours;
24. Ten minutes before the end of cooking, add vinegar;
25. It must be evenly distributed over all surfaces;
26. Place the finished fish in banks, roll up.

Homemade canned fish soup in a slow cooker

• 3 potatoes;
• 420 g capelin;
• 1 carrot;
• 3 branches of dill;
• 230 ml of tea;
• 1 parsley root;
• 1 onion;
• 80 ml vegetable oil.

Cooking time - 3 hours and 15 minutes.

Calorie content - 136 kcal / 100 g.

How to cook:

1. Wash and clean the capelin first. That is, remove the heads, tails and fins, gut the belly and rinse each fish from the inside;
2. Mix tea with salt and oil;
3. Put the fish in a slow cooker, pour liquid;
4. Add spices and, if possible, five milliliters of liquid smoke;
5. Close the lid and simmer the fish for two hours;
6. After that, get the fish and put it in a separate container;
7. Wash the multicooker bowl, put it in place;
8. Wash carrots, peel and grate;
9. Peel the onion, wash it and cut into cubes;
10. Peel the potatoes, wash them and cut them into cubes or bars - as you are used to;
11. Place it in a bowl and rinse with running water from starch;
12. Put potatoes, carrots, onions and fish in a slow cooker;
13. Pour the ingredients with water, add the parsley root;
14. Root pre-wash and clean it;
15. Close the lid, cook for about fifty minutes;
16. At the end of cooking, add salt and other spices to taste, mix;
17. Rinse the dill, finely chop and add to the soup.

Incomparable fish pie

• 260 ml of kefir;
• 5 eggs;
• 440 g of fish;
• 10 ml of olive oil;
• 5 g salt;
• 1 onion;
• 420 g flour;
• 120 ml of mayonnaise;
• 30 ml of vegetable oil;
• 5 g baking powder;
• 30 ml of tea.

Cooking time - 3 hours and 35 minutes.

Calorie content - 213 kcal / 100 g.

How to cook a pie with homemade canned fish in a slow cooker:

1. Wash the fish, remove the heads and tails, cut off the fins;
2. Open each belly, take out the insides, rinse the fish from the inside;
3. Mix tea with oil, add spices to taste, mix;
4. Put the fish in a slow cooker, pour liquid;
5. Cook in stewing mode for an hour and a half;
6. Turn on the slow cooker and wait until the fish has completely cooled down. From such a long infusion, its texture will only become softer;
7. Transfer the fish briefly to another container, wash the bowl thoroughly;
8. Place three eggs in a bowl, pour water and bring to a boil on the stove;
9. When the water boils, note fifteen minutes;
10. After that, allow the eggs to cool, peel them and cut into cubes;
11. Break the two remaining eggs into a bowl, add kefir and mayonnaise, mix;
    
12. Add flour through a sieve, salt, baking powder and carefully break up the lumps;
13. Heat olive oil in a slow cooker;
14. While it is heating, peel the onion, wash it and cut into small cubes;
15. Pour into oil, fry until soft and remove from the multicooker;
16. Wash the bowl thoroughly again;
17. Mix onions with fish, add chopped eggs and mix;
    
18. Pour a little oil into the mold, smear it, catching the sides;
19. Pour half of the dough, spread evenly over the bowl;
    
20. Distribute all the filling and pour out the rest of the dough;
    
21. Align so that the filling is not visible;
22. In the baking mode, cook the cake in one hour;
23. Fifteen minutes before the end of the program, open the valve;
24. Remove the cake when it has cooled slightly and let it cool completely on a wire rack.
    

The black film in the belly of the fish must always be removed. This applies not only to the preparation of canned food. If you leave it, then it will add bitterness to the future dish.

When buying a whole fish, determine freshness by the eyes. If they are clear and convex, the product can be taken. But cloudy and flat eyes will already indicate the depravity of the fish.

Much easier to scale fish special device, so it will be faster. But if there is no possibility, then this can be done with an ordinary knife, directing it against the scales.

If desired, the tail of the fish is removed. Some people like to eat, and some don't, so here you need to act according to your tastes and preferences. The fins, like the head, must be removed, as they still have to be removed.

Homemade canned fish is delicious and healthy! Fish is a product that must be present in the diet of every person. Cook recipes with us and be surprised by the taste that you have not known until now.

People who love fishing sometimes have a problem with the disposal of their catch. Sometimes fish gets tired of frying, boiling and salting. in a great way use of fish is its canning. In this article we will tell you how to make canned food in a slow cooker.

Canned oil

The easiest way to cook canned food in oil. All the bones are very soft, and the meat falls apart. To do this, clean the fish from the scales and cut open her abdomen. Remove the intestines and the black film that is inside the abdomen. After that, cut off the head and cut the carcass into small pieces. Do not throw away waste, they will turn out delicious ear. Peel the onion from the husk and carefully cut it into circles. Put the onion at the bottom of the multicooker, and pieces of fish on top of it. Sprinkle with black pepper and bay leaf. Spices should not be crushed.

Pour salt and fill the contents of the container with a glass of water and 100 ml of vegetable oil. Now close the lid and simmer for exactly 5 hours. Such canned food can be used for salads and sandwiches. For cooking, it is better to take large carp or a silver carp.

Gobies in tomato

For canned food you need:

• 2 kg bulls;
• 3 large onions;
• 200 g carrots;
• 0.5 l of tomato juice or 100 g of paste;
• 0.5 l of water;
• 2 tablespoons of flour;
• salt, spices.

First, wash the gobies and cut off their heads. Remove the insides, you can not cut off the fins. Since the fish used is small, it is not necessary to clean the scales. Pour vegetable oil into the bottom of the multicooker and fry the gobies, first rolling them in flour. Now, in a separate bowl, fry the onions and carrots until golden color. Pour tomato juice or tomato paste diluted in water into vegetables. After the mixture boils, add spices, do not forget to salt. Dip the fish in the boiling sauce and turn on the “Stew” function for 1 hour. You can alternate layers of fish and tomato sauce. After that, switch the mode to "Simmer". With a slight heating, the bulls should stand for 5 hours. As a result, you will get juicy canned food.

Silver carp in tomato

This fish contains small bones which is why a lot of people don't like it. But for canned food, such a river dweller will do just fine. Prepare the fish by removing scales and fins. Cut off the head and remove the insides. Cut into 4 cm pieces. The larger the silver carp, the smaller the pieces should be. Fold the silver carp into the container of the multicooker. Put the onion, bay leaf and pepper on top of the fish. Alternate layers until you run out of silver carp. Now pour the contents of the cup tomato juice and simmer for 10 hours. It is best to do this at night so that the canned food is ready in the morning.

Canned food can be eaten immediately. If you have a lot of fish, prepare for the winter. Such canned food can be rolled into the floor liter jars after sterilizing them first. At the same time, you need to add a little vinegar to the fish or citric acid. These are preservatives that prevent the growth of bacteria.

Canned food in a slow cooker is an inexpensive and simple dish. At the same time, the time spent on cooking is minimal. Smart technology will do everything for you.