Canned fish at home is a godsend for the fisherman. Canned fish at home: delicious meat for every day

Many people remember the taste of canned fish from childhood, someone still loves them. But at present it is not easy to find a natural product that does not contain various additives and flavor enhancers.

But you can make canned fish yourself at home. It is not only tasty and healthy, but also interesting. Especially when there is an avid fisherman in the family, and the question - where to put the fish - is very acute.

Cooking rules

Preservation of fish at home is a responsible matter, so you should familiarize yourself with the basic rules that should be observed:

1. Any fish can be used for canning, river and sea, regardless of size. But in most cases, the question arises of how to process a small river fish that has a lot of bones. In canned food, pike, crucian carp, bream, carp and other representatives of fresh water are often used;
2. For the manufacture of canned food, it is desirable to use fish with intact skin and only fresh. In this case, only natural oil can be added. Very tasty and piquant fish is obtained in tomato sauce;
3. The processing of the product is carried out in a clean manner, utensils and materials are constantly washed. It is necessary to strictly follow the recipe so that there are no problems with the storage of canned food. Sterilization time is at least 8-10 hours, but it can be reduced by repeating the procedure several times;
4. An important point: it is necessary to ensure proper storage of the product. If all the necessary requirements for the manufacture of canned food are met, then they are easily stored at room temperature for a long time.

If the sterilization requirements are not met or the lids are not tightly closed, the lids may bulge and there is a risk that the jars will simply explode. Bloating is due to the fact that bacteria begin to multiply in canned food, which leads to spoilage. It is worth noting that an unpleasant smell may be absent altogether, but at the same time, using such canned food is extremely dangerous for health.

If there is no confidence in the quality of sterilization of jars and the tightness of the blockage, then store canned food only in a cold place and not more than a week.

Preparing canned fish at home

The fish is cleaned of the insides and skins, all fins and tail are removed, the carcass is cut into two parts. The fish is generously sprinkled with salt. After 1.5 hours at room temperature, it is placed in prepared jars.

Laurel leaves and allspice are placed at the bottom, pieces of fish are laid vertically. At least 2 centimeters should remain from the top of the jar.

A grate is installed in the pan, on which jars are placed. Water is poured, about 3 centimeters should remain to the edges of the cans. Be sure to cover the containers with lids, but do not close completely.

The water is brought to a boil and the jars are heated over low heat for about 1 hour. At this time, liquid should stand out, which is drained into a separate container. Vegetable oil is pre-boiled, which, after draining the juice, is poured into jars. One container requires 5-6 tablespoons of oil.

Banks warm up for another hour, after which they are rolled up. Further sterilization is carried out for 8-10 hours on the slowest fire, after which the canned food is cooled without being removed from the pan in which it was boiled.

To reduce the time of sterilization of jars, it can be done in stages. After the oil is poured into the jars, they are hermetically sealed and placed for 1.5 hours on a slow fire in a saucepan. Then they cool down for a day. This procedure should be performed three times.

Each time, starting the final sterilization, it is necessary to check how tightly the covers are closed. It is worth considering that the water in the pan for sterilization is poured heated to 25-30 degrees.

Ready canned fish can be served at the table, sprinkled with fresh herbs.

Recipe for canned river fish at home

Preservation of river fish will provide the family with canned fish for the whole winter. This is especially true if you have to fish only in the summer. Preparations from river fish will be an excellent snack or addition to the main course during the holidays. You can take any fish for conservation, but you should take into account its fat content.

To prepare canned fish from river fish, you can take:

• 1 kilogram of bream;
• 0.7 kilograms of grated carrots and onions;
• Ground black pepper and salt.

The fish is cleaned from the insides, fins, tail and head, washed thoroughly and cut into small pieces. After rubbing each piece with salt, they are left to soak. Then the fish is folded tightly into a pan and boiled for 15 minutes.

Ready-made pieces are removed from the broth and mixed with grated carrots and onions cut into half rings. Pepper is added, the mixture is transferred to jars. It remains to sterilize them in a pressure cooker.

Banks are more convenient to use with a capacity of 0.25 and 0.5 liters, preferably with screw caps.

Do not put jars directly on the bottom of the pressure cooker, otherwise the jars will simply crack. The gap between the bottom of the pan and the jars can be provided by a clean rag or pallet folded several times.

A regular pressure cooker holds up to 4 cans. Water should be poured there slightly heated, the water level ends slightly lower than the jar lids. The pressure cooker is closed and placed on medium heat.

After the water boils, it will become clear by the characteristic hiss of the pressure cooker, the fire decreases and is detected for 30 minutes. After this time, the fire should be turned off. Steam from the pressure cooker is released gradually over 3-5 minutes.

Attention! Steam cannot be released faster, this will cause the contents of the cans to spill out.

Banks are carefully removed from the pressure cooker. Only now you can add salt to canned food at the rate of a teaspoon per 0.5 liters and vegetable oil - about a tablespoon per jar. The fish is poured with boiling water, and the jars are twisted, after which they must again be placed in a pressure cooker.

Since the jars are still hot, you can simply add boiling water there and close the lid again. Boil over low heat after boiling (the beginning of hissing) for one hour. This time, the pressure cooker does not open, the fire just turns off. Banks should cool down within a day.

You can try to open the pressure cooker, but you should do it very carefully and not immediately. If you hurry, the lids from the cans can be torn off. Ready-made canned food is stored for several months.

Homemade canned small fish

The question often arises of what to do with small river fish, because, as a rule, no one wants to mess with it. There are no problems, you can cook delicious canned food that guests will eat in one sitting.

To prepare them you will need:

• Small carp;
• Carrot;
• Onion;
• Vegetable oil;
• Spices and water.

Prepare glass jars 0.5 and 1 liter, sterilize.

Carefully gut the carp and rinse well so that there is no bitterness left. They are then fried in a pan to float in plenty of vegetable oil until a nice golden crust forms.

Next, the sauce is prepared: fry the chopped onions and carrots, after the frying acquires a pleasant golden color, pour water into it, add pepper and salt, a pinch of sugar. If you like greens, you can add it. The vegetable mass languishes in a pan for about 25-30 minutes, then it is removed from the heat.

Prepared fish is placed in sterilized jars, poured with sauce and rolled up. Store canned food in the refrigerator. But, as experience shows, this yummy is not stored for a long time!

Delicious canned food in a slow cooker

For the preparation of canned fish, a slow cooker is quite useful. For cooking, you can buy small fish, such as capelin or sprat. Moreover, you don’t need to spend a lot of time cleaning them, you just have to tear off the heads and tails, and also rinse the fish thoroughly in running water.

Cook:

• 1kg of fish;
• 2 heads of onions;
• 5-6 tomato;
• One large carrot;
• Spices and salt;
• Vegetable oil for frying.

Grind the carrots on a coarse grater, and finely chop the onion, it is best to turn the tomatoes into porridge with a blender. In the multicooker bowl, onions are fried in oil, you can use the “Baking” or “Frying” mode, after 5-7 minutes carrots are added.

Prepared capelin is laid out on vegetables without stirring, the mixture is poured with chopped tomatoes on top. You can add spices (peppercorns, bay leaf, salt). Under the lid, the fish are stewed until cooked, this will take about 4 hours in the “Extinguishing” mode. After - rolled into banks.

Fish is always cooked on low heat. Bones are usually not removed; there is no need for this. After processing in canned food, they simply are not felt.

It is more expedient for conservation to choose jars of small volume. So the cooking process will not be delayed, and it will be more convenient to eat the product.

The finished product in open form is stored in the refrigerator for no more than 2-3 days.

Do you like canned fish, but doubt the quality of a store-bought product? Cooking them is not difficult at all and with your own hands. Canned fish in tomato at home is prepared from any type of fish and according to different recipes. The best of them will be presented in our article.

One of the advantages of homemade canned fish is that even an inexpensive fish turns out amazingly tasty. You can cook such a dish not only on the stove, but also in a pressure cooker or slow cooker. The result will surely please you.

Canned fish in tomato at home is prepared in the following sequence:

1. A kilogram of fish (herring, capelin, herring) is cleaned from the head, entrails and tail, washed and cut into 4 cm pieces.
2. Carrots and onions (300 g each) are chopped into cubes. Carrots, if desired, are rubbed on a coarse grater.
3. Tomatoes (500 g) are mashed with a meat grinder or blender. Instead of a tomato, you can take tomato paste (about 3 tablespoons), but then it must be brought to the desired consistency with water, topped up to a volume of 500 ml.
4. In a saucepan with thick walls or in a multicooker bowl, first put the tomato in layers, then the fish, vegetables and spices (50 ml of vinegar, 100 ml of sunflower oil, 25 g of salt and twice as much sugar).
5. The stewing time of the dish under the lid on the stove is 3 hours, in the multicooker (“Stewing” mode) - 4 hours, in the pressure cooker - 1.5 hours. The fish should literally languish in tomato sauce, then it will turn out to be very tender, all the bones will become soft, as in industrial canned food.

How to cook gobies in tomato at home

One of the most favorite canned foods since childhood are gobies cooked in tomato sauce. This fish is inexpensive, affordable and tasty. Gobies are prepared in tomato at home in just 4 hours and are identical to the store product.

Prepared (cleaned and washed) fish is placed in layers in an enamel pan. Between the layers add onion rings, salt, pepper to taste and a couple of tablespoons of vegetable oil. In this way, the pan is filled to the top. Then table vinegar is diluted to taste with water to make a sour liquid, and poured over the fish. 100 ml of vegetable oil is also added there. The pan is covered with a lid and sent to the stove. The fish will languish over low heat for 4 hours. 40 minutes before the end of cooking, a tomato is added (3 tablespoons per 3 liter saucepan). This fish will keep in the refrigerator for up to two months.

Sprat in tomato at home

Favorite canned food "Sprat in Tomato" is not at all difficult to cook on your own. According to this recipe, the dish will be baked in the oven for 1 hour, after which it can be safely served for dinner. Home-cooked sprats in tomato can be stored in the refrigerator, but not for long, since vinegar is not added to the dish.

To prepare such canned food, the sprat is washed and, if necessary, the head is removed. In a frying pan, fry the onion, cut into half rings. Then it is transferred to a refractory baking dish, fish, salt (½ teaspoon) and sugar (1 teaspoon), coriander, garlic and other spices to taste are placed on top, a glass of tomato juice is poured and 3 tablespoons of ketchup are added. After that, all the ingredients must be mixed and sent to the oven to bake at 180 °.

Canned fish for the winter

Canned fish prepared according to the following recipe are sealed for the winter without prior sterilization. At the same time, they “winter” very well in a dark and cool place, the jars do not open, the dish does not deteriorate.

Canned fish in tomato for the winter is prepared according to the following recipe:

1. Fish (1500 g) is cleaned from the insides, head and tail.
2. Grated carrots and onions (500 g each) are fried in separate pans in vegetable oil.
3. Tomatoes (1500 g) are crushed in a meat grinder or blender.
4. Tomato, carrot and onion are mixed with salt (3 tablespoons), sugar (4 tablespoons) and vegetable oil (100 ml).
5. The fish and vegetable mixture are placed in layers in the pan, after which it is sent to a slow fire for 3 hours.
6. 10 minutes before the end of the stew, vinegar (50 ml) is poured into the pan.
7. Canned fish in tomato at home is laid out in sterilized jars, covered with lids and corked with a can key.

From this amount of ingredients, 5 half-liter cans of delicious homemade canned food are obtained.

How to cook canned fish in an autoclave?

Absolutely any fish can be canned in an autoclave. The bream, perch, and capelin are also delicious. You can even take fresh-frozen mackerel, and it will also be very tasty.

Preparing canned fish in a tomato in an autoclave according to the following recipe:

1. Mackerel (2 kg) is peeled and cut into large pieces.
2. Onion (2 pieces) is fried in vegetable oil, after which finely chopped tomato (2 pieces) is added to it.
3. Tomato paste is added to the vegetables in the pan, vegetable oil is poured (2 tablespoons each), 2 cups of water, salt and sugar to taste.
4. Pieces of mackerel are laid out in sterilized half-liter jars and poured with prepared sauce. After that, the jars are sealed with lids using a can key.
5. In the autoclave, canned fish will be cooked for 45 minutes at a temperature of 110 °.

The following tips will help you cook very tasty fish quickly and efficiently. They are as follows.

When thinking about how to make canned food at home (your own always tastes better!), Pay attention to little secrets. The result will surely please you if the ingredients are of high quality, the recipe is proven, and everything is cooked with inspiration. "Branded" jars will help out on trips and on vacation, surprise guests, make the household table varied and useful.

Canned saury

Many people love saury for its special soft and delicate taste, which has an unusual sour note. Despite the high fat content, the fish is quite airy and light. The aftertaste becomes more pronounced when using various spices and additives.

Recipe for canned saury

Ingredients:

• saury (fresh or frozen) - 2 pieces;
• vegetable oil - 100 ml;
• black tea (any) - 1 sachet;
• vinegar (9%) -1 tbsp. spoon;
• salt - a pinch (0.5 tsp);
• bay leaf, spices.

Cooking:
Rinse the saury, remove the entrails and the head, divide it into parts (about 4-5 cm) and place it as compactly as possible - to maintain its shape - in a cast iron. For a rich marinade, pour over a tea bag with a cup of boiling water. Here, add 2-3 bay leaves, 3-4 coriander seeds, the same amount of allspice (Jamaican) black pepper. Pour in quality vinegar, oil. Next, fill the pieces of fish with a fragrant marinade and soak on a minimum flame for about 2.5 hours.
In the process of languishing, the fish will turn golden brown, the spices will set off its aroma, the bones will lose their hardness. Cool down, enjoy! A hand-made fish can be rolled up hot.

Canned mackerel

Are you interested in how to make canned fish at a low cost at home with high quality and without harmful additives? Use the proven and completely easy recipe for cooking mackerel right in the container. The meat of this inhabitant of the seas has a unique taste, serves as an excellent snack.

Recipe for canned mackerel in the oven

Components:

• mackerel - 2 small carcasses (herring is also great);
• vegetable oil (necessarily odorless) - 0.2 l;
• bay leaf - 3 pcs.;
• salt (preferably sea) - 1 teaspoon;
• peppercorns (black) - 10 pcs.

Cooking:
Gut the fish, cut off the heads, rinse, divide into equal (at least 4 cm) pieces. Pour the selected jars (optimally 0.5 l) with boiling water and put tightly chopped fish in them (do not salt!).
To get an oily filling, combine the oil with salt, add peppercorns and spice. Completely fill the pieces of mackerel with dressing, wrap the necks of the containers with foil or cover with lids (without rubber bands!) And carefully place in the oven, preheated to 170-180 degrees.
After a quarter of an hour, lower the temperature to 110-120 degrees. It is during this period of time that the oil will begin to bubble slightly. Be patient and let the fish sweat for 5-6 hours. Everything can be preserved - put rubber bands on the necks of the container, roll up the cans.

Canned river fish

If you intend to preserve river fish, then it is better to focus on its large representatives: bream, tench, silver carp.

Method 1

You will need:

• peppercorns;
• salt (not iodized!);
• preferred oil (unscented) - about 3 tbsp. spoons.

Cooking:
Prepared carcasses should be divided into suitable pieces. Arrange them in layers in sterilized containers, sprinkling (slightly!) Pepper, salt, add oil. For sterilization, take a large (wide) pan, put a cloth on the bottom. This will allow the banks to warm up evenly, protect them from cracks. The fish is sterilized for 10 hours until the bones are completely softened.

Method 2

For 1 kg of fish you should take:

• peeled carrots - 0.7 kg;
• onions - the same amount;
• salt + peppercorns.

We will prepare the fish in the same way as in the previous recipes. Grind with salt, set aside for about 1 hour. Then mix it with chopped carrots, onions, add peppercorns. Next, the process is as follows: pour into a container of 3 tbsp. tablespoons of oil, put the fish closely, simmer for 12 hours. We screw the jars with tin lids, turn them over, wait for complete cooling.

Making chicken stew

We want to offer you a simple recipe for cooking stew using modern technology - a slow cooker. Of course, we will get the most nutritious and healthy product from poultry, but if there is none, purchase store carcasses. We suggest using bird thighs.

So, we preserve chicken from a slow cooker

Step by step recipe:
Step 1. Rinse the thighs, cut off the skin, put in a bowl (without water!). Love a rich product? Do not remove the skin.
Step 2 We set the program at the mark "Extinguishing", duration - 3 hours.
Step 3 At the end, add spices, salt. We run the program for another 60 minutes.
Step 4. Let the product cool, disassemble into pieces.
Step 5. We put it in glass containers, roll it up.
Such tender chicken stews can be included in the diet of children, pregnant women, and weakened people. They are ideal as a quick and satisfying snack, as well as for preparing all kinds of meat salads. Rolled up, they can be stored in the cellar (refrigerator) for up to 3 months.

We make stew from goose, turkey, duck

To prepare canned poultry in gelatin, you should first chop it into suitable (no more than 5-7 cm!) Pieces, put in a tray (bowl). Leave the prepared product for some time in the refrigerator (take it to the cellar). During this time, cook a rich broth from paws and wings, giblets, heads. When cooking, do not forget to add carrot sticks, chopped parsley and celery roots, and pepper “beads” to it.
Strain the finished broth, fill it with pieces of poultry. Simmer the bird - avoiding boiling - until fully cooked. Don't digest! Next, remove the pieces from the broth, put them in prepared glass containers. Bring the broth to the desired taste (salt and pepper), add gelatin (1 g of gelatin: 1 l of broth), heat again and pour into jars. Screw on the caps with a wrench. Put the jars in prepared boiling water, sterilize for 100 minutes. Soft, juicy, flavorful meat is ready!
Eat delicious!

I love watching prices go up every day. I don't understand where these jumps come from. I am especially "pleased" with the prices of canned food. The quality leaves much to be desired, and the price simply "kills". Today I will show you how to make homemade canned saury at home.

Saury is the most convenient fish for cooking. It, like any marine fish, contains a small amount of bones. It's very easy to prepare and the taste is excellent.

I know a lot of homemade canned recipes. More than once I have pleased my loved ones with home-made sprats and gobies in tomato sauce. Now it's the turn of canned food in oil. Just in a nearby supermarket brought fresh fish.

Homemade canned food in oil can be prepared not only from saury. Frozen sardines are also great.

(1 fish is about 1 jar):

- saury - 2 pieces
- vegetable oil - 100 g
- a bag of black tea - 1 piece
- vinegar 9% - 1 tbsp.
- water - 1 glass
- salt - 0.5 tsp
- spices, bay leaf

Cooking time - 2.5 hours. Difficulty is very easy.

We prepare the fish. We wash it, remove the insides, cut off the head.

Cut into bite-sized pieces.

We proceed to the preparation of the marinade. We make a strong brew. 1 black tea bag to 1 glass of water.

In hot water, add a few bay leaves, coriander grains and black allspice. Pour in vegetable oil, vinegar. Salt marinade.

We put fish pieces in it. Let the marinade boil and turn the fire down to the smallest. We leave the fish to languish on fire for a couple of hours.

During this time, it will acquire a very beautiful color, saturate with the aroma of spices, and the bones that were in the fish will completely soften.

If you still have some liquid left before serving, boil it off. The fish should remain only in oil. I recommend refrigeration before use. Boil potatoes, chop vegetables, serve such homemade canned food to the table and get a very tasty and healthy lunch!

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