Recipe for canned fresh river fish. Canned small river fish (3 recipes)

Now it seems that the question of the need to prepare canned fish at home is not urgent, because the variety fish products and canned food on store shelves may well satisfy any consumer.

And yet, there are times when canned fish is necessary, and we often have complaints about canned food made in an industrial way: the fish in them turns out to be far from natural, and for some reason they don’t ask us about the additives that are there, we are faced with a fact already when opening a jar of canned food.

That's why some people prefer homemade canned food. This is quite real, and there are many options for preparing canned fish, ways heat treatment- Also.

What is the best fish to preserve?

Any. More specifically, from river fish especially delicious canned food obtained from roach, ruff, crucian carp, perch, carp, bream…

From sea ​​fish saury, pink salmon, mackerel, herring are preferable.

Any fish, even the most prickly and bony, softens its bones during cooking and does not pose any danger.

What utensils are best used for cooking canned fish?

You can use a pressure cooker (most fast way cooking), multicooker. And if this is not the case, then a conventional oven is enough.

What canning options are available at home?

With the addition of oil or tomato and vegetables.

Recipe for canned fish with tomato (for quick use)

Medium-sized carrots - 4 pcs.

Onion - 5 heads

Ripe tomato - 3 pcs.

Ready ketchup - 1 pack

Salt pepper, Bay leaf, vegetable oil- taste

Clean the fish, gut and rinse well. Put sliced ​​​​rings into a pressure cooker onion and carrot slices. Put fish on top, pour vegetable oil and ketchup, sprinkle with salt, add peppercorns and bay leaf. Slice the tomatoes and place on top. You can add any other seasoning that you prefer.

Bring the ingredients to a boil in a pressure cooker slow fire and cook for 1 hour. Open the pressure cooker lid only after it has completely cooled down. Such canned food can be stored in the refrigerator for several days.

Recipe for canned fish (for long-term storage)

Salt the prepared fish and sprinkle with any seasonings to your taste. Put in enamelware and leave to marinate for 1.5-2 hours.

Prepare jars (preferably the same size): wash and dry.

Put the marinated fish tightly in jars and cover with foil. This is done so that the fish and juice do not stick to the lids. Put the jars on a baking sheet on the bottom row of the oven at a temperature of 130-150 °. As soon as you notice that the juice starts to boil, you should reduce the temperature to 100 ° and leave the jars for about 5 hours. After that, boil the vegetable oil and fill the jars with it to the top.

Roll up jars with sterilized lids.

Canned food can also be prepared with the addition of tomato paste or ketchup.

Canned fish recipe

Onions - 2-3 heads

Tomato paste - 2 tbsp. spoons

Parsley root and celery

Black peppercorns, bay leaf, salt - to taste

Vegetable oil for frying and adding to jars

Clean, gut and rinse the fish well. If it is very small, keep the heads and tails; if the fish is medium or large - it needs to be cut portioned pieces, and from the heads and tails cook the broth for a small amount water.

Canned food can be prepared in own juice with the addition of vegetable oil. Can be cooked with stir-fry and vegetables.

Salt the fish, pepper and leave for 2 hours, sprinkling apple cider vinegar or lemon juice.

Then roll it in flour and fry in vegetable oil until light brown.

Separately, fry the carrots and roots, cut into cubes, and onion half rings.

1) Put the fish with the ingredients in a pressure cooker

2) Put the fish with the ingredients in jars

Pour fish broth 2/3 (pressure cooker or jars), add peppercorns, bay leaf. But adding broth is not necessary, you can cook fish in your own juice.

Jars can be sterilized in the oven, covered with foil, for about 4 hours (at the minimum setting).

You can sterilize them large saucepan with water, which after boiling must be reduced to a minimum fire. Sterilization time is about 5 hours.

In a pressure cooker, the fish cooks for about 2 hours. After that, it must be transferred to pre-prepared jars (sterilized and dry) and rolled up with sterile lids.

On the shelves of stores today you can find many varieties of canned food. However, there is not always confidence that they are of high quality and will not harm our health. For many, fish preparations remain the most delicious. If you are afraid to buy industrial products, you can make canned fish at home.

Is it possible to prepare canned fish for the winter at home?

Cooking real canned fish at home is a real art. To do this, you need to select products without any damage. Both river and sea fish are suitable as a blank, but the most best canned food obtained from mackerel. For filling, you can use olive oil or corn oil, add if necessary tomato juice.

If you decide to save canned food for the winter, they need to be rolled into glass jars of 0.5 liters or 1 liter. Carrots, parsley, dill, garlic are used as seasonings and additives. The aroma and taste of the future dish will depend on their correct combination.

The advantages of home canning are natural products and no preservatives. At the same time, if the technology is not followed, the workpiece may deteriorate after a while. Sometimes the fish is digested, and it loses its "marketable" appearance. If you still dare to make canned food at home, strictly follow the recipe.

Nutritious and tasty canned food in oil

Canned fish in oil at home - this is the easiest option. Its only drawback is a large number of oil required for the workpiece.

Ingredients:

• 2 kg of fish;
• 1 st. vegetable oil;
• lavrushka leaf;
• salt;
• pepper.

Cooking:

Fish in a tomato - what could be better?

This version of the workpiece is more complex, but canned tomato from fish at home everyone will like it. First you need to make the sauce. You can choose any fish, it all depends on the preferences of the hostess and her family.

Ingredients:

• 0.5 kg of tomato paste;
• 3 onions;
• 0.3 kg of carrots;
• 300 ml of water;
• salt:
• pepper:
• spices.

Cooking:

1. Cut vegetables into small cubes.
2. Put in a frying pan, add a little oil and lightly fry.
3. When the onions and carrots grab a crust, you can send salt to them, tomato paste, spices, some water.
4. Simmer the sauce over low heat for a quarter of an hour.
5. Cut the fish into pieces and arrange in jars.
6. Pour in tomato sauce and simmer in the oven at 120 degrees for 3 hours.
7. Cool down at room temperature and send to a cool place.

We make a blank in a multicooker

If you have a slow cooker, the process of preparing canned fish at home is greatly simplified. You can use the same ingredients as for traditional cooking in the oven, but you do not have to sterilize the jars. It is enough to process all the components in a slow cooker, and then put in a bowl and roll up.

Cooking:

1. Cut the fish into pieces, sprinkle with spices, add necessary ingredients and send to the multicooker bowl.
2. Set the mode required for extinguishing and process for half an hour.
3. decompose finished product on sterilized jars.
4. Pour sauce or oil, roll up the lids.
5. Put in a cool place.

How to make canned fish in an autoclave?

If you have an autoclave at home, you can make real canned fish, similar to store-bought ones. This preparation will be kept long time and you don't have to worry about it. Autoclave - special device for sterilization of canned products. It is usually used in industrial environment, but in our time there is an opportunity to purchase kitchen appliance for home. If you like canned food, you can't do without an autoclave.

Ingredients:

• for 1 kg of fish - 1 onion;
• for 1 half-liter jar of blanks:
• 1 st. l. vegetable oil;
• laurel leaf;
• 3-4 peppercorns.

Cooking:

1. Clean the fish and divide into portions.
2. Arrange spices and bay leaf in jars.
3. Place fish pieces on top, leaving 2 cm to the neck of the jar.
4. Fill each jar with 1 tbsp. l. vegetable oil.
5. Roll up the lids and place the blanks in the autoclave. For sterilization, you can choose the mode 110 degrees (process 20 minutes) or 115 degrees (process lasts 15 minutes).

Canned fish in tomato sauce in an autoclave

Ingredients:

• for 2 kg of fish - 2 pcs. bulbs and carrots;
• 0.5 l of tomato juice;
• 2 tbsp. l. tomato paste;
• vegetable oil.

Cooking:

1. Prepare the fish, salt.
2. Heat up a frying pan, pour vegetable oil into it.
3. Dip the fish pieces in flour and fry until a crust forms.
4. Saute onions and grated carrots in a separate pan.
5. Pour vegetables with tomato juice, put pasta and simmer over low heat for 10 minutes.
6. Dip the fish in sterilized jars, pour over the sauce and add a little vegetable oil.
7. Spread the spices.
8. Roll up the lids and place the canned food in the autoclave.
9. Cook for 30-70 minutes at a temperature of 120 degrees.

The best canned food in tomato in vegetable oil is obtained from: roach or crucian carp, bream or carp, tench or predator - pike. If you have the desire and opportunity to get fresh sea fish, or you live in a city, a village by the sea, you can make canned food out of it. They turn out much tastier than store-bought ones, since you use your favorite spices and fresh, quality fish. Suitable is one that is without external damage, fresh and healthy.

Canning fish in vegetable oil is the best option.

Any oil is suitable: sunflower, olive or corn. If you like blanks with tomato and spices, then add them. You can make half in oil tomato, and leave the other like that.

It is most convenient to eat and cook fish in small ones. Most often, housewives take 0.5 litas. or liter. If you cook it in the oven in such small jars, then it will boil perfectly and will be stored without problems in the refrigerator, cellar, basement for up to 1 year.

Be sure to carefully sterilize them and lids before you put the fish in jars. They are kept in the oven or over steam. Lids are best dipped in boiling water.

To prepare canned fish in oil or oil with tomato sauce, purchase only high-quality, natural spices with spices. For example, allspice and simple black pepper, cloves, coriander with bay leaf, ginger, you can nutmeg. Depending on the choice and amount of spices, each batch will have its own taste and aroma.

You can’t save money by buying one of the cheap vegetable oils, and even more so tomato paste. The tastier all the ingredients, the better the canned food will come out. Some try canned river fish from someone and are disappointed. They say that the store from the sea is better. But it all depends on the recipe. If the ratio of ingredients is thought out, then the taste will come out excellent. Try to cook according to our recipe and believe me, it will come out just as good as store-bought canned food!

The recipe offered to you today is universal. So, you can roll up both river and sea ​​fish and it will turn out very tasty and nutritious. You can change vegetables, spices for similar ones, add others, look for your own taste of the final product. The preparation is simple and straightforward. We will be guided by the fact that you are planning to cook river or sea fish at home. Let's get started!

Ingredients and canning procedure

• 1 kg. fish. You can take: crucian and ruff, carp with bream, roach with perch and others. In tomato sauce, the most delicious is obtained: pink salmon with herring or saury with.
• 1 cup sunflower, corn or olive oil
• 1 pack of your favorite ketchup
• 3 pcs. medium or large tomatoes
• 4 things. medium carrots
• 5 pieces. bulbs
• salt to your taste
• add spices: fragrant with simple black and chili peppers, bay leaf, ground paprika.

Conclusion

If your husband, son, or you yourself, are avid fishermen and are tired of cooking, stewing, frying fish, try rolling it at home in oil with. In addition to the proposed vegetables, many others will do, for example, cabbage, etc. When you cook, follow the recommended proportions and cooking technology.

Once you've tasted fish made at home in tomato sauce and vegetable oil, you won't want to buy store-bought canned food. After all, you will be completely sure that all the ingredients are fresh and of high quality, which is important. For a change, half of the preservation can be prepared without tomato sauce, a friend with it.

It is convenient to make canned food in 0.5 and 1 liter. banks. Such preservation will stand in a cold place for up to 1 year.

Bon appetit!

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

1. Fresh-frozen pink salmon - 2 kg, Tomatoes - 2 kg.

✓ Carrots-800 g.

✓ Bulb onion -500g.

✓ Salts -1.5 tbsp (30g),

✓ granulated sugar-200g.

✓ Vinegar 9% - 5 tbsp. l.

✓ vegetable oil - 400 ml.

✓ Bay leaf -3 pieces, black pepper to taste.

But, fish can be any. Pass the tomatoes through a meat grinder and simmer for 20 minutes. Cut the onion, fry in vegetable oil.

Grate carrots on a coarse grater and fry in oil. Prepare fish (remove heads, tails and entrails, bones).

Combine everything together and simmer for 1 hour. Add vinegar 5 minutes before the end of cooking.
Put the finished mass into sterilized jars, roll up, wrap until completely cool.

2. Sardines

Before cooking sardines, you need to gut all the insides of the fish, clean it from scales, cut off the head, tail and fins.

Salt the fish to your taste and leave to lie for 30-40 minutes at room temperature. Transfer the fish to a colander and dip in boiling sunflower oil and fry for 2 minutes.

In prepared jars for preservation, put 1 bay leaf, 3-5 black peas on the bottom allspice.

Put the cooled fish in jars, pour sunflower oil, in which sardines were 2 minutes. Cover the jars with a lid and heat over low heat for 45 minutes.

Then roll up the jars with the contents hot. Sterilize rolled jars for 50-60 minutes. Repeat the sterilization process 3 times every 24 hours.

3. Sprats at home

From small fish(perch, roach, minnows, ruffs, dace, etc.) at home, you can cook a dish that tastes like sprats.

To do this, the fish must be cleaned of scales, remove the insides, heads, fins and tails, rinse the carcasses. At the bottom of the pot (or pressure cooker) you need to put a layer of onion, cut into rings, salted carcasses on it.

Lay three or four layers in this way, but at the same time fill the pan no more than 2/3 of the volume. Add allspice, bay leaf, pour vegetable oil, vinegar and dry white wine or water.

For 1 kilogram of fish, 200 grams of onion, 100 grams of oil, 50-9 percent vinegar and 150 grams of dry wine or water, spices and salt to taste will be required.

Simmer over low heat under a tightly closed lid for three to five hours (in a pressure cooker 1-1.5 hours).

In cooked fish, the bones become so soft that they do not need to be separated from the fish meat when eaten.

4. Canned fish in oil

After removing the entrails, the fish (mullet, bonito, etc.) are thoroughly washed from blood, drained and cut into pieces depending on the size of the dishes intended for canning.

Then the fish is kept for half an hour in a saline solution (250 g of salt per 1 liter of water). It is washed from salt and fried on all sides in vegetable oil until browned.

The fried fish is placed in glass jar. Between the pieces put grains of black and allspice, bay leaf and slices of lemon.

Then it is poured with vegetable oil, in which the fish was fried, so that there is a 2 cm oil layer on top of the fish. Store in a cool place.

5. Fish in tomato sauce, home canning.

Recipe for 4 standard jars with a capacity of 0.5 liters.

In asp, pike perch, carp, gobies, the belly is cut, in horse mackerel and mackerel, the heads are cut off, the insides, tails and fins are removed.

Peeled asp, carp and mackerel are cut into pieces, gobies and horse mackerel are preserved whole. The fish is washed when the water drains, sprinkled with salt at the rate of 1 tablespoon of salt per 1 kg of fish and after 30 minutes rolled in flour, fried in vegetable oil on all sides.

Cool for 30 minutes, put in jars and pour boiling tomato sauce 2 cm below the top of the neck of the jar.

For cooking tomato sauce 300 g of onion are peeled, cut into slices and fried until golden color in 150 g of vegetable oil.

2 kg of mashed tomatoes are poured into an enamel bowl, put on fire, add fried onions, 4 cloves, 4 bay leaves, 4 grains of bitter and allspice, 4-5 tablespoons of sugar and a tablespoon of salt, 4-5 tablespoons of 5% - vinegar, bring to a boil.

Banks are filled 2 cm below the top of the neck, put in a pan on a wire rack. The amount of water in the pan should be 3-4 cm below the top of the neck of the jar, and its temperature should be 70 degrees.

The pan is put on fire, covered with a lid, brought to a boil and the jars are heated for 50 minutes. After that, each is covered with a lid and sterilized for 6 hours.

After sterilization, the jars are cooled without being removed from the pan and without opening it.

The amount of fresh fish for 4 cans with a capacity of 0.5 l: asp - 2 kg, pike perch - 2.4, carp - 3.6, gobies - 3.2, horse mackerel - 2.2, mackerel - 2.4 kg.

To reduce the processing time, you can use the method of re-sterilization.

To do this, the filled jars are closed with lids, placed in a saucepan with water heated to 70 degrees, boiled for 50 minutes, the quality of the cans is checked and sterilized three times for 90 minutes with breaks of 24 hours.

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

6. Recipe for preserving pink salmon at home

Salt like this: take a steak, in a plastic bag, pour salt and a little sugar there

For about 0.5 kg of fish, a tablespoon of salt and half a teaspoon of sugar.

Shake the bag and refrigerate.

Take out a couple of times a day to shake and clean again.

After 2-3 days salted pink salmon ready.

7. Minnows stewed in marinade

Put oil, finely chopped onion, parsley root and greens into a saucepan or pot, pass through.

Add bay leaf, salt, pepper, chopped tomatoes, not gutted minnows, simmer for at least 4~5 hours and let stand.

Serve with mashed potatoes sprinkled with dill. Such minnows are obtained like sprats in tomato sauce with soft bones. Store below 15°.

600 g minnows, 50 ml oil, 2 onions, 3 tomatoes, 1 bay leaf, 6 peppercorns

They do the same with other fish, especially small ones. If simmering in a pressure cooker, then 30 minutes is enough.

8. Recipe for canning small fish

How to preserve fish at home. Get smaller fish, such as perches, brushes, crucian carp, etc. clean them.

Then cook vegetable frying from grated carrots and finely chopped onions.

Add sugar, salt, vegetable oil to it and your choice (tomato paste, tomato juice or tomato sauce), then mix all the ingredients well.

Then put on the bottom of the pressure cooker raw carrots, then fish, add salt, pepper, onion and tomato. Then repeat again carrots, fish, onions and so on until almost the end of the pressure cooker.

Pour all this with vinegar, add 100 grams of preferably white wine, bay leaf, black pepper and 12 cups of water for piquancy.

Extinguish all this for about one hour, but this is the time for small fish if you have big fish or cut into large slices, it must be stewed for about two hours over low heat in a pressure cooker.

After fully prepared spread the prepared composition into small jars

9. Canning fish at home

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

For the preparation of canned fish, only fresh fish. It must be processed only in a clean room.

The utensils and materials that are used must be kept in perfect cleanliness, strictly follow the recommended recipe and processing conditions.

The time of sterilization of canned fish (8-10 hours) can be reduced by repeated or multiple sterilization.

In Soviet times, there were a lot of canned fish in the store, as they say. They were then very cheap, with today's prices, you can not even compare. They were very tasty and very nutritious. Now Not all canned goods can boast of this.

But if you have your ownor lake, then you can make your own, homemade canned food from it.

Of course, if you want your homemade canned food to be stored for a long time (say, a year), then this cannot be achieved without special processing.

Our recipes are suitable for those lovers of home canned food who do not pretend to long-term storage of this product, and make them in order to send them to their mouths in the very near future. Here everything is prepared quite simply.

Homemade canned fish from river fish. simple recipes for fast food

Basically, homemade canned fish is usually cooked in three options. These are, first of all, canned food in oil, the second option - in tomato and the last - the so-called canned food - "sprats".

All this can be fully realized on the example of a riverbecause it can vary in size. From large fish, you can make very tasty canned food with butter or in tomato, but send a trifle to homemade sprats.

Recipe in oil

For any home-made canned fish, it is necessary to clean the fish from scales, gut it, and also cut off its heads and, of course, its tails. Iflarge, then you need to cut it into pieces smaller.

After that, it would be nice to have more carcasses and fry a little.

Next, you need to pick up dishes for cooking canned food. Well suited for this, for example, ducklings. At its bottom, first lay the already chopped onion, and a layer of fish on it, then the fish is again covered with onions and the next layer of fish is again placed on the onion.

These layersand onions (it can go from about 1 kg), you will need to salt, pepper and pour them with 1/4 of a glass of vinegar, but before that, be sure to dilute it in a glass of water.

Now the dishes can be closed and wait for the boiling of its contents. When our future canned food boils, we put out the most small fire and let them cook on it for 3-5 hours. You can do this on the stove, but it’s much better to put the duck with canned fish in the oven.

in tomato

Here the order of preparation of canned food will be a little different. Start here with tomato dressing, for which they are first fried in a pan. A little sugar with sunflower oil and tomato paste are added to this onion a little later (the sauce is also suitable for this), all this is mixed well when the dressing is still hot.

Next, you can already lay the products on the bottom of the dishes. You need to start with grated carrots, for which, using ordinary coarse grater. When you lay a layer of carrots, spread the fish on it, and already cover it with a layer of tomato dressing. Thus, you will need to fill all the dishes.

Now spill all the layers with vinegar. Based on 1 kg of fish, then you need to pour it out 2-3 tablespoons, no more. Add more white dry wine(50 g will be enough), bay leaf with pepper and a little water.

If you want to add viscosity and satiety to canned food, then you can also add flour to them at this stage. Just sprinkle a little upper layer. Even oatmeal or other cereals are suitable for this. These additional components will make your homemade canned food more satisfying.

homemade sprats

A very good option to "attach" a river trifle. To do this, you need to smoke it a little, or use strong enough tea leaves in the recipe. Such canned food can be made from capelin or sprat, and river fish is also quite suitable for this.

Perfect for refueling bouillon cubes, which have the aroma of smoked meats. You can use the same liquid smoke, for example, or other similar mixtures that mimic the smell of real smoke.

Canned fish prepared according to these recipes is not suitable for long-term storage. But if you haven’t eaten them for 3-4 days, then it’s quite possible to cook soup based on them in the future. Another option is to add additional components to them and "blind" fish cakes from the remnants of such canned food.

And here is the video recipe, where they will show you already how you can prepare homemade canned food from small fish for long-term storage. We look.

And here is another video where canned food is made from crucian carp. I also recommend watching.