You will need:
Perch fish are better, ruffs, gobies. Goes very well - bleak.
Cleaning the fish:
Using scissors, we cut off the tail, all the fins, and in one motion we cut off the head!
Then gut and rinse under running water and place on a plate.
It turns out quite quickly. You can make other dishes from waste and caviar!
Bookmark:
In a regular 3-liter enamel pan, or better yet a duck pot
(Accordingly, I make product calculations for this volume).
Pour a little vegetable oil into the bottom of the pan.
Then put large onion half rings and sprinkle with carrots (three carrots per
coarse grater). Place a row of fish on top. Moderately tight.
On top of the fish we put again a layer of onions and carrots (the layer is not very thick), put
bay leaf and sprinkle with black peppercorns.
Salt this layer, pour it with vegetable oil, then dilute it in water
vinegar essence, then diluted tomato paste.
(We prepare 3 glasses in advance - in one 200 g of oil, in the other a mixture of 200 g
vinegar essence 9%, in the third diluted in 100 g. water tomato paste).
Place the fish on top again... and so on layer by layer... i.e. you have to distribute
all products and pour evenly onto each layer.
Then cover the pan with a lid and place on low heat. And cook for 5-6 hours.
Be careful that it does not burn; it should boil moderately.
It is important!
1. The task of sprat is simple - to dissolve small bones and scales.
This is achieved by corroding with vinegar and stewing.
Accordingly, the larger the fish, the more vinegar and stewing is needed.
Choose what you like: if you want a spicy snack with vodka, add
more vinegar. If you spread it on bread, simmer longer.
If, after the scheduled time, the fish can clearly feel the bones and
scales - continue to simmer, Shura, simmer :-) (however, until the very end they are still
won't dissolve :-)
By the way, perhaps roach needs less vinegar and time - its bones are softer.
2. Don’t oversalt! Don't overfill the vinegar! Better to add it later.
We advise you to try a piece of fish after an hour of cooking and add more if necessary.
vinegar and add salt.
3. Do not put layers to the very edges of the pan, it may boil over.
When everything is cooked:
Let it cool. And only then! Add crushed garlic (you can chop it finely,
It’s easier to press with a garlic press). If you add garlic from the very beginning of cooking,
then it will first turn blue from the vinegar, and then it will cook - the taste will be lost.
Garlic adds piquancy and is an additional preservative.
Then knead and mix to completely knead all the bones.
There is no need to stir until pureed.
And put it in well-washed jars (you can boil it, but I’m usually too lazy).
Store jars only in the refrigerator.
The maximum shelf life I have tested in the refrigerator is 3 - 5 months.
Amount of products required for a 3-liter pan:
Onion - 3 very large heads
Carrots - 2 medium sized carrots. Carrots give sprats their characteristic,
barely noticeable aftertaste. The number of carrots can be reduced or increased.
Or you can refuse altogether in favor of onions.
Bay leaf - 1 leaf for each row of fish.
Salt - 1 heaping tablespoon, then add more salt.
Vinegar essence 9% - 200 gr.
Vegetable oil - 200g
Tomato paste: 2 tablespoons, diluted in 100 g. water.
Black peppercorns: to taste, I put 5-10 pieces per row.
Garlic: 5-6 cloves (or more, to taste)
Perhaps cloves, parsley root, dill, tomatoes,
Kikkoman soy sauce, dry wine, lemons and similar taste irritants.
But these indegrieds are for experimenters.
We have not tried them yet, we are afraid to disrupt the established technology.
Today in supermarkets it is quite difficult to find tasty and at the same time safe canned food. After all, manufacturers often sell us products made from low-quality raw materials and high in preservatives. In this article you will learn how to prepare canned fish at home. And also some tricks that experienced housewives use.
Homemade canned fish: basic cooking rules
To prepare home canned food, you need to take only fresh fish that does not have any defects or damage. In this case, you can choose both sea and river. Everything will depend only on your personal preferences.
Only vegetable oils should be used as filling. This can be sunflower, olive or corn oil. You can use tomato sauce, the recipe for which will be described in detail below.
Homemade canned food (fish) should only be placed in glass jars. This will ensure not only high tightness, but will also allow you to evaluate the appearance of the product after long-term storage. It is better to choose jars with a volume of 0.5 to 1 liter. This volume is not only convenient for serving, but also allows you to cook the fish evenly in the oven.
Canned fish in a slow cooker
Such a modern kitchen appliance as a multicooker also allows you to prepare homemade preserves. In this case, there is no need to put the fish in jars. It is enough to season it with spices and place it in the multicooker bowl. For complete cooking, it is enough to use the “Stew” mode for 20-30 minutes. Only after this the fish is placed in sterilized jars and filled with oil or sauce.
Canned fish in a slow cooker is superior to the traditional cooking method only if you have a small amount of fish. After all, the bowl of this kitchen gadget is rarely more than 4-5 liters.
Which fish to choose for home canning?
You can use almost any fish to prepare canned fish at home. If we talk about freshwater species, it can be bream, crucian carp, carp, roach and even pike. However, experienced housewives highly praise canned mackerel. After all, it is this fish that is traditionally associated with store-bought canned food, which is so popular in our country. But this does not mean at all that you should limit yourself in the choice of raw materials. For example, canned river fish, although they have a high content of bones, are prepared several times faster than sea fish.
Ingredients such as carrots, garlic, dill, parsley and other types of herbs will help to reveal the taste of fish. Therefore, you can safely experiment in search of the most successful combination of products.
Canned fish in oil
The simplest recipe for home canning involves using a large amount of oil. To prepare you will need:
- 2 kilograms of large fish;
- salt, black pepper and bay leaf;
- 200 grams of vegetable oil.
The fish should be cleaned and cut into pieces 4-6 centimeters long. Place the pieces in sterilized jars so that the distance between them is minimal. In a bowl, mix salt, black pepper, oil and a little water. Pour the resulting sauce over the canned food and add bay leaf. Preheat the oven to 120 degrees and place the jars of fish on a baking sheet. To prevent glass jars from bursting, you should constantly monitor the cooking process. After 3 hours, you can remove the canned food from the oven and seal it with an airtight lid. Before storing the jars in a cool place, you need to cool them completely at room temperature.
Canned fish based on oil will appeal to everyone without exception. After all, this product will be reminiscent of the one that was produced in the territory of the former Soviet Union and met increased requirements for quality and safety.
Canned fish in tomato sauce
To give canned food a more piquant taste, you can prepare a tomato-based filling. The cooking technology will be similar to the recipe using oil. However, in this case you need to make the sauce first. To prepare it you will need:
- 500 grams of tomato paste;
- 2-3 large onions;
- 300 grams of carrots;
- salt, pepper and spices to taste;
- 300 ml water.
Onions and carrots should be cut into small cubes and fried in a frying pan. Once golden brown, add tomato paste and water. Salt and season with spices. Simmer over low heat for 15 minutes. The fish placed in sterilized jars should be poured with the resulting tomato sauce and placed in the oven for 3 hours. Such canned food will have a rich taste and very soft fish fillet.
How long can home canned food last?
Unlike a store-bought product, home-canned food does not last as long. This is due to the fact that no preservatives are added to the fish, as happens in factories. Therefore, the home process of producing a delicious delicacy requires maximum sterility.
After preparation, canned fish can be stored for no more than 6 months in a cool place. It would be good if it was a basement where a constant temperature is maintained. Before opening the jar, be sure to evaluate the appearance of the fish. If you notice the formation of plaque or a change in color, it means that the seal was broken during the cooking process. Such canned food is unsuitable for consumption. It is better to dispose of the product and prevent it from getting on the table. That is why it is very important to mark the preservation with a marking with the date of manufacture. This will help avoid poisoning and other troubles that may be associated with expired products.
Canned fish prepared at home is a great way to diversify your diet with not only a tasty, but also an extremely healthy dish. After all, such a product can be served as a snack or used to prepare holiday salads.
The best canned tomatoes in vegetable oil are made 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 or village by the sea, you can make canned fish from it. They turn out much tastier than store-bought ones, since you use your favorite spices and fresh, high-quality fish. The one that is without external damage, fresh and healthy is suitable.
Canning fish in vegetable oil is the best option.
Any oil is suitable: sunflower, olive or corn. If you like preparations with tomato and spices, then add them. You can make half of it in oil tomato, and leave the other half as is.
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, it will cook perfectly and will be stored without problems in the refrigerator, cellar, or basement for up to 1 year.
Be sure to thoroughly sterilize them and the lids before putting fish into jars. They are kept in the oven or over steam. It is best to dip the lids in boiling water.
To prepare canned fish in oil or oil with tomato sauce, purchase only high-quality, natural herbs and spices. For example, allspice and plain black pepper, cloves, coriander with bay leaf, ginger, and maybe nutmeg. Depending on the choice and quantity of spices, each batch will have its own taste and aroma.
You cannot save money by buying one of the cheap vegetable oils, much less tomato paste. The tastier all the ingredients are, the better the canned food will turn out. Some people try someone’s canned river fish and are disappointed. They say that the store-bought one from the sea is better. But it all depends on the recipe. If the ratio of ingredients is thought out, then the taste will be excellent. Try our recipe and believe me, it will turn out no worse than 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, find your own taste of the final product. The preparation is simple and straightforward. We will assume that you are planning to prepare river or sea fish at home. Let's get started!
Ingredients and canning procedure
- 1 kg. fish. You can take: crucian carp and ruffe, carp with bream, roach with perch and others. The tastiest thing in tomato sauce is: pink salmon with herring or saury with.
- 1 cup sunflower, corn or olive oil
- 1 package of your favorite ketchup
- 3 pcs. medium or large tomatoes
- 4 things. medium carrots
- 5 pieces. bulbs
- add salt to your taste
- add spices: allspice 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 boiling, stewing, frying fish, try rolling it at home in oil with. In addition to the suggested vegetables, many others are suitable, for example, cabbage, etc. When you cook, follow the recommended proportions and cooking technology.
Once you try fish made at home in tomato sauce and vegetable oil, you will not want to buy store-bought canned food. After all, you will be completely confident that all the ingredients are fresh and of high quality, which is important. For variety, half of the preserves can be prepared without tomato sauce, or with it.
It is convenient to make canned food in 0.5 and 1 litres. banks. Such preservation will last in a cold place for up to 1 year.
Bon appetit!
Today in supermarkets it is quite difficult to find tasty and at the same time safe canned food. After all, manufacturers often sell us products made from low-quality raw materials and high in preservatives. In this article you will learn how to prepare canned fish at home. And also some tricks that experienced housewives use.
Homemade canned fish: basic cooking rules
To prepare home canned food, you need to take only fresh fish that does not have any defects or damage. In this case, you can choose both sea and river. Everything will depend only on your personal preferences.
Only vegetable oils should be used as filling. This can be sunflower, olive or corn oil. You can use tomato sauce, the recipe for which will be described in detail below.
Homemade canned food (fish) should only be placed in glass jars. This will ensure not only high tightness, but will also allow you to evaluate the appearance of the product after long-term storage. It is better to choose jars with a volume of 0.5 to 1 liter. This volume is not only convenient for serving, but also allows you to cook the fish evenly in the oven.
Canned fish in a slow cooker
Such a modern kitchen appliance as a multicooker also allows you to prepare homemade preserves. In this case, there is no need to put the fish in jars. It is enough to season it with spices and place it in the multicooker bowl. For complete cooking, it is enough to use the “Stew” mode for 20-30 minutes. Only after this the fish is placed in sterilized jars and filled with oil or sauce.
Canned fish in a slow cooker is superior to the traditional cooking method only if you have a small amount of fish. After all, the bowl of this kitchen gadget is rarely more than 4-5 liters.
Which fish to choose for home canning?
You can use almost any fish to prepare canned fish at home. If we talk about freshwater species, it can be bream, crucian carp, carp, roach and even pike. However, experienced housewives highly praise canned mackerel. After all, it is this fish that is traditionally associated with store-bought canned food, which is so popular in our country. But this does not mean at all that you should limit yourself in the choice of raw materials. For example, canned river fish, although they have a high content of bones, are prepared several times faster than sea fish.
Ingredients such as carrots, garlic, dill, parsley and other types of herbs will help to reveal the taste of fish. Therefore, you can safely experiment in search of the most successful combination of products.
Canned fish in oil
The simplest recipe for home canning involves using a large amount of oil. To prepare you will need:
- 2 kilograms of large fish;
- salt, black pepper and bay leaf;
- 200 grams of vegetable oil.
The fish should be cleaned and cut into pieces 4-6 centimeters long. Place the pieces in sterilized jars so that the distance between them is minimal. In a bowl, mix salt, black pepper, oil and a little water. Pour the resulting sauce over the canned food and add bay leaf. Preheat the oven to 120 degrees and place the jars of fish on a baking sheet. To prevent glass jars from bursting, you should constantly monitor the cooking process. After 3 hours, you can remove the canned food from the oven and seal it with an airtight lid. Before storing the jars in a cool place, you need to cool them completely at room temperature.
Canned fish based on oil will appeal to everyone without exception. After all, this product will be reminiscent of the one that was produced in the territory of the former Soviet Union and met increased requirements for quality and safety.
Canned fish in tomato sauce
To give canned food a more piquant taste, you can prepare a tomato-based filling. The cooking technology will be similar to the recipe using oil. However, in this case you need to make the sauce first. To prepare it you will need:
- 500 grams of tomato paste;
- 2-3 large onions;
- 300 grams of carrots;
- salt, pepper and spices to taste;
- 300 ml water.
Onions and carrots should be cut into small cubes and fried in a frying pan. Once golden brown, add tomato paste and water. Salt and season with spices. Simmer over low heat for 15 minutes. The fish placed in sterilized jars should be poured with the resulting tomato sauce and placed in the oven for 3 hours. Such canned food will have a rich taste and very soft fish fillet.
How long can home canned food last?
Unlike a store-bought product, home-canned food does not last as long. This is due to the fact that no preservatives are added to the fish, as happens in factories. Therefore, the home process of producing a delicious delicacy requires maximum sterility.
After preparation, canned fish can be stored for no more than 6 months in a cool place. It would be good if it was a basement where a constant temperature is maintained. Before opening the jar, be sure to evaluate the appearance of the fish. If you notice the formation of plaque or a change in color, it means that the seal was broken during the cooking process. Such canned food is unsuitable for consumption. It is better to dispose of the product and prevent it from getting on the table. That is why it is very important to mark the preservation with a marking with the date of manufacture. This will help avoid poisoning and other troubles that may be associated with expired products.
Canned fish prepared at home is a great way to diversify your diet with not only a tasty, but also an extremely healthy dish. After all, such a product can be served as a snack or used to prepare holiday salads.
Canned fish, the taste of which is familiar to all of us since childhood, can be prepared independently. Was your fishing successful? So that's great! This means that the catch can be used as a basis for preparing tasty, natural and healthy preparations. It’s not difficult to prepare a variety of homemade canned fish from fish. On the contrary, this process is very exciting and will be of interest not only to housewives, but also to avid fishermen themselves.
Canned fish will be an excellent addition to the everyday table or an amazing holiday snack. However, fish lovers can afford to eat this dish at least every day.
How to prepare canned river fish at home?
You can cook it in three ways: in its own juice, with tomato or with butter. It all depends on personal taste preferences. Any fish caught in a fresh water body is suitable for canning, for example, carp, pike, crucian carp, bream and small fish.
In order for the finished product to be stored and consumed with full confidence that it is safe for health, it is necessary to strictly adhere to the recipes and preparation technologies. The dishes and equipment used must be perfectly clean, and canned food must be sterilized for at least 8-9 hours.
If everything is done correctly, then you can store the finished canned food at normal room temperature. But it is better to constantly monitor whether the lid is swollen. Dangerous bacteria can already develop in such jars. Be sure to pay attention to the smell when opening and serving: if it is suspiciously unpleasant, eating such canned food is strictly prohibited.
Cooking recipes
Homemade canned river fish
Let's try a recipe for river bream. For this we need 1 kilogram of fish, half a kilogram of onions and carrots. Mole and black pepper are added to your own taste.
First you need to clean the fish, remove all fins, entrails, heads and tails. Rinse well, cut into small portions. Rub all the pieces separately with salt and leave them to soak for 1.5-2 hours. After this, place the fish in a pan in dense layers, add water, put on fire and boil for 15-20 minutes.
At this time, you can cut the onion into half rings and chop the carrots on a coarse grater. Remove the finished pieces of bream from the broth, mix with vegetables, and place in pre-sterilized jars. Add ground pepper there. Now containers with canned food must be sterilized. Place a pan of water over low heat, lower the jars into it, placing gauze folded in several layers on the bottom. Sterilize for 30-40 minutes.
Carefully remove all containers, add vegetable oil (a tablespoon) and salt (one teaspoon for every half liter). Now you need to pour boiling water into each jar, screw them on and send them to sterilize again. Boil over low heat for three hours. It is better to leave them in the same pan for at least a day to cool.
Canned small fish in tomato
Sprat or cod can be prepared in a simple way, but get an excellent result. We will need:
1 kg of small fish;
- 1 glass of water;
- 2 glasses of tomato juice;
- 2 tablespoons of sugar;
- 2 tablespoons of vinegar;
- 0.5 cups of vegetable oil.
Add spices and salt to taste.
Rinse the fish well, remove the heads and tails, clean and place in a large container. Add salt, mix everything for even soaking and leave in a cool place for 30-40 minutes. After this, add all the other ingredients, mix and put on low heat. When the mixture boils, leave to simmer for 7.5 hours. If you use a pressure cooker to prepare canned food, two and a half to three hours will be enough.
After this, put the fish in sterilized jars and can be rolled up. Don’t forget to immediately try the deliciousness that you got as a result of the long cooking process.
Recipe for sprat with tomato sauce
For this recipe, we will take three kilograms of sprat. For this quantity we will need:
5 kg of ripe tomatoes;
- 1 kg of sweet pepper;
- 1 kg of onions;
- 2 kilograms of carrots;
- 0.5 liters of vegetable oil;
- 2 tablespoons of salt;
- sugar.
First of all, we prepare the sprat: clean, wash and mix with salt to soak. Leave for half an hour and at this time prepare the tomato sauce. Grind the tomatoes through a meat grinder, grate the carrots, and cut the pepper into strips. Fry the onions, carrots and peppers in oil, and then add the tomato mass to them and mix. This composition must be boiled for one hour. Then we send the sprat there, mix everything well and leave on the stove for another 1 hour. After that, add salt, vinegar and pepper. Cook for another 10-15 minutes, after which you can put it in jars and seal it. Be sure to wrap the containers so that they cool for a long time. Such canned food can be served with a vegetable side dish or with vegetables. Bon appetit!
Choose a recipe for homemade canned river fish to suit your taste and start cooking!
