Canned fish at home: the best recipes. How to cook canned fish in tomato at home

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 a 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!

Ingredients:

• 1.5 kg of fish carcasses;
• 30 g of acetic acid 70%;
• 250 g of water;
• 50 g of granulated sugar;
• 500 ml of tomato;
• 175 g of vegetable oil;
• pepper;
• salt.

Cooking process:

1. We wash the carcasses, cut off the fins, tail, clean from scales, take out the insides. Rinse again thoroughly with clean water.
2. We put a pan on the stove, mix the tomato with water, oil, acetic acid, sugar, put the spices.
3. We put the fish in the prepared sauce, simmer over low heat for 7 hours. If you cook in a slow cooker - 2.5 hours.
4. While the fish is cooking, prepare the jars. Thoroughly wash, dry, sterilize.
5. We put the fish in jars, roll it up, wrap it warmly until it cools completely.

Sprat in tomato sauce with vegetables: an unusually delicious recipe

Ingredients:

• 4 kg of freshly frozen fish;
• 2 kg of bell pepper;
• 300 g 9% acetic acid;
• 3 kg of onion;
• 4 kg of carrots;
• 7 kg of tomatoes;
• 500 g of vegetable oil;
• 60 g of salt;
• granulated sugar optional.

Cooking process:

1. We prepare vegetables. We clean everything, wash.
2. We pass the tomatoes through a meat grinder, cut the pepper into strips, three carrots on a coarse grater, chop the onion in half rings.
3. Pour oil into a frying pan, fry onions, carrots and peppers.
4. We put the finished frying in a saucepan, pour in the tomatoes, mix, simmer for 60 minutes over low heat.
5. Defrost the fish, wash, dry, put in the sauce. Stir, simmer for another hour.
6. Salt, sugar, pepper, pour in vinegar, mix. Simmer for another 6 minutes, remove from the stove.
7. We lay out according to previously prepared jars, preserve, wrap warmly until completely cooled.

In a spicy marinade

Ingredients:

• 6 liters of water;
• 6 kg of fish;
• 50 g of salt;
• 75 g of granulated sugar;
• 3 pcs. coriander, cloves, allspice;
• Bay leaf;
• 100 g of vinegar 6%.

Cooking process:

1. We are preparing the marinade. We put all the spices in a bag of gauze in a pot of water, let it boil, turn it off, and let it cool.
2. We clean the carcasses, wash, dry, put in the marinade for 3 hours.
3. While the fish is marinating, prepare jars and lids. Wash, dry, sterilize.
4. We lay out the marinated fish in containers, add a bay leaf, fill it with marinade, roll it up.

Fish in oil with pepper and lavrushka (in liter jars)

Ingredients:

• 2 kg of fish carcasses;
• laurel;
• pepper;
• 4 g of citric acid for each 1 liter container;
• sunflower oil.

Cooking process:

1. We clean the fish, wash it, cut it into pieces, dry it.
2. Pour the prepared fish with salt, in proportion to 1 kg of carcasses 30 g of salt. Let stand 90 minutes in the room.
3. In a small container, boil and cool sunflower oil to 90 degrees.
4. At the bottom of the jars we lay out 1 laurel, 4 peppercorns.
5. We lay out the pieces so that there is about 2 cm left from the top of the jar. Put a lemon, cover.
6. We install a pan on the stove, place the jars there (preferably on the grill), pour warm water (25 degrees), without adding 3 cm to the edge of the jars, cover with a lid.
7. We warm the jars at a moderate boil for an hour.
8. During heating, the fish will give juice, drain it, pour 50 g of oil into jars.
9. We cover with lids, heat for another hour, roll up.
10. The preservation of rolled cans is completed by sterilization at a low boil for 8-10 hours.

We cool without getting out of the water in which we sterilized.

In own juice

Ingredients:

• 2 kg carcasses;
• 60 g of salt;
• Bay leaf;
• bitter and allspice peas;
• carrot;
• lemon acid.

Cooking process:

1. We wash, clean, dry the carcasses.
2. Sprinkle with salt. Let sit at room temperature for 1 hour.
3. We clean, wash the carrots. Cut into slices or strips.
4. We put laurel in jars, 3 peas of each pepper, carrots, 1 g of lemon per 1 liter.
5. We fill the jars with fish, leaving 2 cm from the side, roll up.
6. We put a saucepan on the stove, put the jars there, fill it with water, leaving 3 cm to the top of the jars, cover.
7. We sterilize for 8 hours at a low boil.

Leave until completely cool.

homemade sprats

Ingredients:

• 2 kg sprat;
• 300 g of oil;
• 35 g salt;
• 300 g of strong tea;
• peppercorns.

Cooking process:

1. We thoroughly wash the sprat, dry it, put it in a saucepan.
2. Salt, add tea, pepper and oil.
3. We send to stew on a quiet fire for 3 hours under the lid.
4. After the allotted time, remove the lid, simmer for another half an hour, so that excess water is gone.
5. We lay out the workpiece in sterilized containers.
6. We send it to the pan, fill it with water, stepping back 3 cm from the top of the cans, with a moderate boil, sterilize for a quarter of an hour.
7. Roll up.

Canning river fish stewed in the oven in oil

Ingredients:

• 1.5 kg of carcasses;
• 800 g carrots;
• 800 g of onion;
• sunflower oil;
• pepper;
• salt.

Cooking process:

1. In the usual way we clean, wash the carcasses.
2. Salt, put in a saucepan, leave for 60 minutes.
3. We prepare a mixture of vegetables. We clean, grate carrots, chop onion rings,
4. We take out the carcasses from the pan, drain the water, pepper, combine with vegetables.
5. Pour 30 g of oil into jars, put the fish, do not ram.
6. We cover with old lids without rubber bands, send them to the oven. Turn on, heat up to 200 degrees.
7. Stew the fish in the oven for 4-5 hours from the moment it is completely heated.
8. We roll up the finished canned food with new lids, wrap it warmly upside down until it cools completely.

We store in a cold place.

Canned mackerel in a slow cooker

Ingredients:

• 3 mackerel carcasses;
• 3 art. l. tomato paste;
• large bulb;
• coriander;
• bay leaf;
• salt;
• pepper.

Cooking process:

1. Wash the fish, cut off the fins, separate the fillet from the bone, cut.
2. We put it tightly in a multicooker bowl, add spices, salt.
3. We set the "Extinguishing" mode for 4 hours.
4. Fill the fish with tomato, when time passes, add chopped onion.
5. We simmer in the same mode for another 2 hours.
6. We lay out the finished workpiece in sterilized jars, roll it up, and send it for storage in a cool place.

Catfish in tomato-ginger sauce

Ingredients:

• 1.5 kg of fish;
• 600 g of tomato;
• 10 g of horseradish root;
• 2 pods of red pepper;
• 50 g of garlic;
• 1 st. l. ginger root;
• 5 pieces. peppercorns;
• 5 bay leaves;
• 5 pieces. clove inflorescences;
• 0.5 tsp cumin.

Cooking process:

1. We clean the fish, wash it. Cut the carcass into slices 3 cm thick.
2. We're preparing the sauce. We clean horseradish, three on a fine grater.
3. Extract the seeds from the pepper.
4. Peel and finely chop the garlic.
5. Three finely grated ginger.
6. Mix all the spices into the tomato paste.
7. Salt, mix well.
8. We sterilize washed jars.
9. We put laurel, cloves, cumin, pepper on the bottom, spread the fish evenly, pour the sauce so that it covers the pieces 2 centimeters from above.
10. We close it tightly, send it to boil in a saucepan with water under a closed lid for 6.5 hours at a medium boil.
11. We leave the canned food to cool in the same container. We put away for storage.

Canned fish in tomato sauce (video)

As you can see, it is not so difficult to prepare canned fish for the winter at home, the most important thing is to strictly adhere to the proposed recipe. In many recipes, it is not indicated what kind of fish you need to take; in fact, you can take any available one, it is river or sea. To give preference to low-fat or oily is a matter of taste for everyone. To make the preparation work, it is important to make it from fresh fish, then it will be tasty and healthy.

Ingredients

1 pike, medium

Vegetable oil

Bay leaf, 2-3 pieces

Allspice, 3-4 peas

This is a set of products for a ½ l jar

1. Cut the pike into small pieces, add salt, sprinkle with spices and leave for 1 - 1½ hours.

2. Put pepper, bay leaf in jars, fill tightly with fish to the top.

3. Cover each jar with a piece of foil and place in the oven on a wire rack at 150°C. Below we set a baking sheet with water.

4. We are waiting for the liquid in the jars to boil. We lower the temperature in the oven to 100-110 ° C, wait until 5 hours have passed since the moment of boiling.

5. Set the vegetable oil to heat separately. When it boils, remove the foil from the jars and fill them with boiling oil. The fish should be all hidden under a layer of oil.

6. Cover the jars with sterilized lids, put back in the oven for ½ hour.

7. We roll up and wrap the jars. Waiting for them to cool down.

Sprats from cod or sprat, how to prepare

Ingredients

Fish, 1.2 kg

Salt, 1 tbsp without top

Vegetable oil, 200 g

peppercorns

Strong tea brew, 1 tbsp

1. We take a stainless steel pan, put fish in it. Salt the fish, pour tea leaves and oil, put pepper.

2. Stew the fish, closing it with a lid, very slowly, for 2½ - 3 hours.

3. We continue the process by removing the lid for about ½ hour - let the excess liquid evaporate.

4. We distribute the fish in ½ - liter jars, sterilize them in the usual way for 10-15 minutes, placing them up to the shoulders in boiling water. Roll up.

Sprats from small fish, cooking at home

Ingredients

Small fish, 1 kg

Onion, 200 g

Water or dry wine, 150 g

Vegetable oil, 100 g

Vinegar 9%, 50 ml

So you can preserve small roaches, dace, perches, ruffs, minnows and others.

1. We cut the fish, leaving only clean carcasses without fins.

2. Cut the onion into rings, put on the bottom of the pan. On the onion, lay the carcasses in one layer and add them. Next - a layer of onions, a layer of fish, salt. Repeat until all products are out.

3. The pan should be of such a volume that, having laid out all the products, we filled only 2/3 of its volume.

4. Throw peppercorns, bay leaf into the pan, pour oil, wine and vinegar. Cover the pan with a lid and let it simmer slowly for 3-5 hours. Here, too, a pressure cooker will be useful, it will reduce the stewing time to 1 - 1½ hours. When the fish is ready, the bones will soften so much that they will become imperceptible in the pulp.

5. We roll up the fish, laying it out in banks.

Canned carrots from river fish in oil, recipe

Ingredients:

Fish, 1 kg

Onion, 700 g

Carrot, 700 g

Vegetable oil

peppercorns

1. Cooking pieces of fish, put them in an enamel bowl, add salt and leave to salt for 1 hour.

2. Three large carrots, cut thin rings from the onion.

3. When the fish stands, remove it from the brine, mix with onions and carrots, sprinkle with peppercorns.

4. We take ½-liter jars, pour vegetable oil into each, 3 tablespoons each. We lay the fish freely so that during the upcoming boil, the liquid from the jars does not splash out.

5. We put tin lids on the jars, devoid of rubber bands, and put the jars in a cold oven.

6. We begin to heat the oven, bring it to 200 ° C and turn on the countdown: simmer for 4-5 hours.

7. We roll up the banks, turn them over and wrap them up - let them cool themselves.

Canned food in oil in a pressure cooker, from river fish

Ingredients

River fish, 1 - 1½ kg

Vegetable oil, 100 g

Black pepper, 3-4 peas

Water, 800 ml

1. Cooking fish pieces for canning. If there is a trifle, then we leave it with carcasses.

2. We put the fish in a pressure cooker, putting it on a lattice stand, sprinkled with onions. We also put peppercorns, bay leaves there, again sprinkle with a layer of onions. Pour water and oil and close the pressure cooker lid.

3. We put the pressure cooker on a strong fire and watch the valve. As soon as steam comes out of it, we set the light to a minimum and hold for 1½ hours.

4. We lay out the fish in ½-liter jars and sterilize them for 5-8 minutes in a boiling water bath. Roll up.

Carp with oil, canned, recipe for delicious canned fish

Ingredients

Fresh carp, 1 piece

Onion, 1 pc

Garlic, 1 clove

Vegetable oil, 1 tbsp

ground dill

Black pepper

Coriander

1. We cut pieces from carp, salt them and sprinkle with spices, cut the onion into rings.

2. We take a liter jar, put garlic on the bottom, pour it with oil. On top tightly lay the pieces of carp, fill the jar with onion rings to the top.

3. Cover with a lid and put on sterilization. It must last at least 10 hours. During this time, you will have to add water more than once as it evaporates. It is also necessary to add water in a state of boiling, otherwise the jars may burst.

4. After the sterilization time has elapsed, we roll up the jars. We store in the refrigerator.

Canned fish can be made not only from fresh, but also from freshly frozen. Here is an example.

Frozen sprats in tomato sauce and at home

Ingredients

Frozen sprat, 3 kg

Onion, 1 kg

Tomatoes, 5 kg

Carrots, 2 kg

Bulgarian peppers, 1 kg

Vegetable oil, ½ l

Vinegar 9%, 280 ml

Salt, 2 tbsp

ground pepper

1. Three large carrots, cut the onion into half rings. We put them in a frying pan and sauté.

2. We grind the tomatoes in a meat grinder, cut the bell peppers into strips.

3. Vegetables, raw, ground with juice and fried, put in a saucepan and cook slowly for 1 hour.

4. When this time has passed, put the sprat in the tomato sauce, mix, bring to a boil and cook for another 1 hour.

5. Put salt, pepper, sugar and vinegar into the pan. Mix and cook for 5 minutes.

6. Transfer to hot jars and roll up. Wrap up, let cool in this state.

Canned fish in tomato juice

Ingredients

Fresh fish, 1 kg

Tomato juice, 2 tbsp

Sugar, 2 tbsp

Vegetable oil, ½ tbsp

Vinegar 70%, 2 tbsp

Water, 1 tbsp

1. Cut the fish into pieces, put it in a saucepan, as well as all the other ingredients.

2. Simmer on the stove for 7 hours very slowly. If you use a pressure cooker, you can reduce the time to 2 - 2½ hours, that is, approximately 3 times.

3. Lay out in hot jars and roll up.

Fresh fish in tomato sauce: delicious canned fish at home

Ingredients

Fish, 1 kg

Tomatoes, 2 kg

Onion, 300 g

Salt, 1 tbsp

Vegetable oil, 150 g

Bay leaf, 4 pcs

Pepper, 4 peas

Carnation, 4 buds

Sugar, 5 tbsp

Salt, 1 tbsp

Vinegar 9%, 3 tbsp

Vegetable oil - fry

1. We cut pieces from the fish, add salt to them with one tablespoon of salt, leave for ½ hour.

2. We prepare tomato sauce by rubbing boiled tomatoes through a sieve. Put oil, spices, vinegar, sugar and salt into the mashed mass. Let it heat up again.

3. Pieces of fish, rolled in flour, fry in oil. After removing from the pan, put them in jars, pour boiling sauce and send for sterilization.

4. Banks must stand in boiling water for at least 1 hour, after which we roll them up.

5. Sterilization will continue in the rolled state for another 6 hours. It is in this case that it makes sense to use glass lids with metal holders. Because ordinary tin can be torn off if you do not fix them with a special device - a lid holder.

Canned fish at home: fish mince in tomato

Ingredients

Small fish fresh, 2 kg

Tomato paste, 1 tbsp

Sugar, 1 tbsp

Vegetable oil, 1 tbsp

Vinegar 6%, 1 tbsp

Bay leaf

Allspice

1. We cook the fish, put it in a saucepan, add spices, sugar and salt, put a tomato and pour oil and vinegar.

2. Cover the pan with a lid and put it in the oven for 3½ - 4 hours, heated to 140-150 ° C. When the contents of the pan boil, reduce the temperature in the oven to 100-120 ° C.

3. We put it in jars and roll it up.

Capelin or sprat with vegetables in tomato sauce

Ingredients

Small fish (sprat, herring or capelin), 3 kg

Onion, 1 kg

Carrots, 1 kg

Tomatoes, 3 kg

Sugar, 8-9 tbsp

Salt, 6-7 tbsp

Vinegar 9%, 100 g

peppercorns

Bay leaf

1. Grind tomatoes in a meat grinder and set to boil in a saucepan.

2. Three large carrots, cut the onion into rings. Fry them separately in oil.

3. Put the fried vegetables in the tomato mass and mix.

4. We take a cast-iron pan (or stainless steel), put layers in it: tomato, fish, and then in the same order, the top one is tomato.

5. Put the spices in the pan, cover the lid and set to heat. Cook slowly for 3 hours.

6. 10 minutes before stopping cooking, pour in the vinegar, distributing it evenly over the entire surface. Poke the vinegar into the depths of the pan with a wooden stick so that the vinegar sticks into all layers of the pan.

7. Roll up in hot ½-liter jars. Wrap up.

Fish mince in marinade, recipe

Ingredients (per ½ liter jar)

Fish, 350 g

Bay leaf, 1 piece

Black pepper, 3 peas

Allspice, 3 peas

Salt, 8 g

Vegetable oil, 70 g

Vinegar 6%, 30 g

1. Salt the clean carcasses of the fish, put them in jars, putting spices on the bottom. Pour in oil and vinegar.

2. We roll up the jars and sterilize them in this form for 2 hours in salt water (its temperature is higher than - 105 ° C).

Fish in a fragrant marinade. Delicious!

Ingredients

Fresh fish, 4-5 kg

Salt, 1½ tbsp

Sugar, 3 tbsp

Apple cider vinegar or 6%, 100 g

Allspice, 3 g

Coriander, 3 g

Cloves, 2 g

Water, 5 l

Bay leaf

1. Prepare the marinade, cook spices (except bay leaf) in a gauze bag. Let's cool it down.

2. In a cold marinade, immerse the fish, cut into pieces, for 3-4 hours.

3. We shift the fish pieces into jars, put one bay leaf in the same place and pour the marinade again.

4. We cover the jars with nylon lids and place them in the refrigerator.

Today it is quite difficult to find tasty and at the same time safe canned food in supermarkets. After all, manufacturers often sell us goods from low-quality raw materials and with a high content of preservatives. In this article, you will learn how to cook canned fish at home. As well as some tricks used by experienced housewives.

Homemade canned fish: basic cooking rules

For the preparation of 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.

As a filling, only oils of vegetable origin should be used. It can be sunflower, as well as olive or corn oil. You can use tomato sauce, the recipe of which will be described in detail below.

Home canned food (fish) should be rolled up only in glass jars. This will ensure not only high tightness, but also allow you to evaluate the appearance of the product after long 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 evenly boil the fish in the oven.

Canned fish in a multicooker

Such a modern kitchen appliance as a slow cooker also allows you to cook home preservation. In this case, you do not need to lay out the fish in banks. It is enough to flavor it with spices and put it in a multicooker bowl. For complete cooking, it is enough to use the "Extinguishing" mode for 20-30 minutes. Only after that the fish is laid out in sterilized jars and poured 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.

What kind of fish to choose for home preservation?

Almost any fish can be used to make canned food at home. If we talk about freshwater species, then it can be bream, crucian carp, carp, roach and even pike. However, experienced housewives praise canned mackerel very much. 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 fish from river fish, although they are distinguished by a high content of bones, are prepared several times faster than marine species.

Ingredients such as carrots, garlic, dill, parsley and other greens will help reveal the taste of fish. Therefore, you can safely experiment in search of the most successful combination of products.

Canned fish in oil

The easiest recipe for homemade canned food involves using a lot of oil. For cooking 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. In sterilized jars, you need to lay the pieces so that the distance between them is minimal. In a bowl, mix salt, black pepper, oil and a little water. Pour canned food with the resulting sauce and add bay leaf. Preheat the oven to 120 degrees and place the cans 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 roll it up with an airtight lid. Before sending the jars to a cool place, you need to completely cool them at room temperature.

Canned fish based on oil will appeal to everyone without exception. After all, this product will remind you of the one that was produced on the territory of the former Soviet Union and met the increased requirements for quality and safety.

Canned fish in tomato sauce

To give canned food a more piquant taste, you can prepare a filling based on tomatoes. The cooking technology will be similar to the recipe using oil. However, in this case, you must first make the sauce. 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 of water.

Onions and carrots should be cut into small cubes and fried in a pan. After the formation of a golden crust, add tomato paste and water. Salt and season with spices. Simmer over low heat for 15 minutes. The fish laid out in sterilized jars should be poured with the resulting tomato sauce and sent to the oven for 3 hours. Such canned food will have a rich taste and very soft fish fillet.

How long can homemade preserves last?

Unlike a store-bought product, home preservation does not last as long. This is due to the fact that preservatives are not added to the fish, as happens in plants and 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 is good if it is 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 goods are unsuitable for consumption. It is better to dispose of the product and keep it away from the table. That is why it is very important to mark conservation with a marking with the date of manufacture. This will help to 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 tasty, but also extremely healthy dish. After all, such a product can be served on the table as a snack or used to prepare holiday salads.

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:

1. We clean, gut and wash the fish.
2. Then cut the fish into pieces.
3. Add salt and seasonings to taste.
4. We leave the fish for an hour and a half so that it is saturated with all the flavors.
5. During this time, I wash the banks. Usually we use half a liter.
6. At the bottom of each jar we put two bay leaves and three peppercorns.
7. After that, fill the jars with fish and close them with foil on top.
8. 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.
9. We set the grid to the second division from the bottom. The temperature in the oven is 180 degrees.
10. After boiling, the temperature decreases to 100 - 120 degrees.
11. In general, the fish is stewed for 8 hours. After this treatment, the bones in canned fish become very soft.
12. About half an hour before the end of cooking, heat the vegetable oil and carefully pour it into jars.
13. 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.