Homemade canned fish in the oven. Canning fish

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Canned bream

It's nice to pamper your family with bream dishes. Fish is delicious any way you cook it. She's good at canned. For piquancy, it’s a good idea to add juniper cones and berries to canned bream. They are easy to collect while fishing or while walking in the forest. The berries give canned river fish a pleasant piquant flavor.

Canned bream at home

You will have to devote the whole day to preparing canned food. If the catch arrives in the evening, the fish can be salted and stored in the refrigerator until the morning, after cleaning it. In addition to removing the scales and removing the entrails, the heads, tails, and fins of the bream are cut off. The skeleton of a large fish is removed. Wash well.

Small breams are preserved whole, placed vertically in jars, alternately placing the carcasses with the thick and thin parts down. Large individuals are cut into pieces. They salt it and let it sit for an hour. When the salt is absorbed, the fish can be dried with paper napkins.

If the pieces are pre-sprinkled with spices, there is no need to wipe them off before putting them in jars. Ground pepper, mustard seeds, cumin, coriander, clove buds, all kinds of ready-made spices, fresh herbs - thyme, basil are used as spices. Mandatory components of almost every recipe are the constant attributes of preservation: laurel and peppercorns.

Add chopped horseradish, parsley, and parsnips to the canned food. A good addition are dry herbs in small quantities.

Homemade canned bream with ketchup

For 1 kg of bream you need:

vegetable oil - 1 cup
ketchup - 1 package
onions - 5 pcs.
carrots - 4 pcs.
sweet pepper - 3 pcs.
tomatoes - 3 pcs.
salt - 1 tbsp. l.
pepper - 10 peas
laurel - 4 pcs.
other spices - to taste:

Cut the onion and carrot into thin rings; pepper strips, tomatoes in small pieces.

Place a layer of vegetables in a stewing container. (Leave a third to half of the tomatoes for the top row). Place the fish on the vegetables, sprinkle with spices: peppercorns, paprika. Arrange bay leaves. Drizzle with ketchup and oil. Sprinkle with remaining tomatoes.

Bring the mixture to a boil, reduce heat, and simmer for one hour. Divide into jars. Additionally, sterilize the jars for 4-5 hours in the oven or a saucepan with water. Exactly the same way as canned vegetables are sterilized. Roll up and store in the cold.

Sterilization in a slow cooker will take less time. It will take 1.5-2 hours in the “Baking” mode at 100°. If the liquid has boiled away during sterilization, add boiled vegetable oil to the top before sealing each jar.

Canned bream in a pressure cooker

For 1 kg of fish you need:

carrots - 800 g
onion - 800 g
ground pepper - 1/3 tsp.
salt - 1-1.5 tbsp. l.

Sprinkle with salt and let the pieces of fish sit for half an hour, place them in a pan and cook for 15 minutes. Remove and cool.

Onions and carrots are cut into thin rings. Carrots can be grated or cut into small cubes using a vegetable cutter.

The fish is mixed with vegetables, peppered and placed in jars. It wouldn’t hurt to put a couple of bay leaves and 3-4 peppercorns at the bottom of the jars.

After boiling (the pressure cooker begins to hiss), the heat is reduced and the time is noted. After half an hour, turn off the device. Steam is released slowly over 5 minutes.

Pour a spoonful of boiled water into the jars vegetable oil and boiling water. Tighten and place again for sterilization. Simmer over low heat for an hour. Disconnect and do not remove for 24 hours. Then put it away for storage.

Canned bream at home in an autoclave

For 2 kg of bream:

9% vinegar - 7 ml per half-liter jar
refined oil
salt - 2 tbsp. l.
peppercorns - 4 pcs. ordinary and fragrant
laurel - 3 pcs.

Place 2-4 cm pieces of bream in layers in a jar and add salt. Add peppercorns, bay leaves, vinegar, pour oil two fingers below the neck of the jar. Roll up.

Place a wooden grid on the bottom of the autoclave and place the jars. Fill with water, the level of which is 2 cm above the lids.

Close the lid of the device and set the pressure according to the instructions. Heat water to boiling, reduce heat, sterilize for 40-50 minutes.

Turn off the heat and leave to cool without opening the lid. After a few hours, slowly release the residual pressure, remove the jars and check for leaks.

Recipe for canned bream in the oven

The fish with spices placed in jars is loosely covered with lids and placed in a cold oven. Close the door, turn the oven on at 180°, heat until bubbles appear in the juice released from the fish. After this, the heat is reduced to 100° and simmered for 5-6 hours.

Turn off the heat, after 10-15 minutes take out the jars and screw them on. Can be put in closed oven until completely cooled or wrapped warmly, turning the jars over.

If the fish is laid tightly enough, without gaps, you can simmer it in own juice. If there are voids in the jar, fill them with 50 ml of oil and boiled water or diluted tomato juice.

The juice can be prepared by boiling tomatoes in a meat grinder with spices. You can add pre-fried onions and carrots to the tomato mixture. You will get delicious canned tomato and vegetables.

Canning - creative process, where everything depends on the imagination of the cook. And you can fantasize endlessly. Please share your recipes for making canned bream in the comments.

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You can also add 1 clove. (also not for everyone)
Vegetable oil (preferably refined).

Preparation:
1) Clean the fish, gut it, cut off the head and tail. Then we wash it and, depending on the size of the fish, cut it in half or into several pieces.
2) Wash the jars thoroughly and place spices on the bottom. Pour in vinegar (for canned tomatoes we put tomato paste).
3) Then place the pre-cut fish into 2/3 of the jar and pour in vegetable oil approximately to the level of the fish. Top up boiled water, leaving about 1.5 cm to the edges. This space is needed so that when boiling, the liquid from the jar does not spill out.
4) Cover the top of the jars with foil and press it tightly around the neck.

Place the jars in the oven and turn on 150 degrees.
As soon as the jars boil, we note the time and go about our business, sometimes looking into the oven to make sure that everything is boiling and bubbling.
10 minutes before readiness, in our case 2 hours, sterilize the lids. Boil them for about 10 minutes.
Two hours have passed, turn off the oven and let the jars stand for about five minutes so that they cool a little. If you immediately screw the lid on the jar, a bang may occur.
Remove the jars from the oven and screw on the lids while they are still hot. All.
This method is good because there is no need to sterilize the jars and then be tormented by doubts about whether they were sterilized well. Canned fish prepared in this way, both in pure oil and with the addition of tomato, were stored in the refrigerator for 2 months. They did not have the opportunity to stand there any longer. They are usually eaten within the next 2-3 weeks. The taste of such canned food largely depends on the amount and composition of spices. Here you can fantasize in any direction.

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

Canned fish in a slow cooker

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

Homemade canned small fish

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

“It’s not always possible to catch big fish when fishing. Small fish is just what you need to make these delicious homemade preserves. This was my first time preparing these canned small fish. My husband cleaned the fish, gutted them, cut off the heads and tails. I washed small fish and poured vinegar on it, quickly stirred it and washed it off immediately. This will help remove bad smell mud. I washed it again and that’s it.”

Canned fish are rightfully considered universal dish. Experienced housewives prefer to prepare the product for future use in order to be able to enjoy it at any time of the year. Store-bought canned food is stuffed with preservatives, thickeners, flavor enhancers and additives, which have a detrimental effect on health. Homemade preparations are different natural composition, therefore they are of higher quality and useful. Let's bring practical recommendations, let's highlight the main aspects.

Cooking features

To prepare canned food, you can use any fish, both sea and river. However experienced housewives Through trial and error, we identified certain varieties that are optimal for harvesting. Give preference to carp, pike, tench, bream, roach, crucian carp and other species that live in large bodies of water. As for sea fish, mackerel, capelin, and sprat are most often canned.
Fish suitable for home preparation should not be damaged. Carefully inspect the carcass before preserving it, use only fresh products. In most cases, corn, olive or vegetable oil is added to the product. This ingredient improves taste qualities and increases shelf life. You can often find recipes based on tomato sauce with seasonings and aromatic spices.
Canned fish are rolled into small jars. The optimal volume is considered to be from 0.3 to 1 liter. Before unfolding finished product containers, they must be sterilized. For these purposes it is used water bath. To carry out the procedure, take a wide pan, place a cloth or board on the bottom, and place a jar. Fill with water and boil over medium heat for a quarter of an hour. Do the same with the lids.

Sprats in wine

fish (small) - 0.8 kg.
vegetable oil - 100 ml.
dry white wine - 145 ml.
onions - 3 pcs.
pepper (peas) - 5 pcs.
laurel leaf - 6 pcs.
vinegar solution (table) - 45 ml.
seasonings (optional) - to taste
salt - 55 gr.

Small fish (sea or river) are suitable for preparing canned food. Give preference to minnows, roach, perch, ruffe, dace, etc.
After selecting the raw materials, clean the carcasses from scales, remove the intestines and clean the cavity from the dark film. Wash the fish thoroughly under running water and dry it so that it does not soften.
Select the optimal pan with thick walls and bottom, cut the onion into rings, place one part in a container in a thin layer. Now place small fish in one row and add salt on top. Re-layer the onions, alternating ingredients until the pan is 2/3 full.
After this, add peppercorns, bay leaves, and oil. Mix table vinegar(concentration 9%) with white wine, pour it over the fish. Wine can be substituted if desired drinking water, keeping the proportions.
Cover the pan with a lid, place on the stove, and simmer on low power for about 4-4.5 hours. Owners of pressure cookers will have it much easier; the cooking time is reduced to 1.5 hours.
The structure of the fish will tell you about the readiness of the product. The carcass has bones so soft that they literally melt in your mouth, you won’t even notice them. Once this consistency is achieved, roll the product according sterile jars, send to long-term storage to the cellar

Sprat with vegetables in tomato

sprat - 2.8-3 kg.
carrots - 0.7 kg.
fresh tomatoes - 2.8 kg.
onion - 0.8 kg.
coarse salt (preferably sea salt) - 200 gr.
vinegar - 90 ml.
beet sugar - 250 gr.
bay leaf - 10 pcs.
pepper (peas) - 14 pcs.

Clean capelin, roach or sprat from the entrails, cut off the heads, tails and fins. Wash and dry the carcasses. Rinse the tomatoes with water, remove the stalks, pass the vegetables through a food processor, blender or meat grinder, pour the tomato juice into enamel pan. Turn the burner to low and cook the chopped tomatoes for about half an hour (until boiled down). After this, add sugar, salt, stir until the crystals dissolve.
Peel the carrots, grate coarse grater. Cut the onion into half rings, fry the vegetables until golden brown. sunflower oil. Add the roast to the tomatoes, stir, simmer under the lid for another 10 minutes, turn off the stove.
Take thick-walled pan. Place a layer on the bottom boiled tomatoes with frying, then add the fish, placing it in one row. Fill the pan 2/3 full; the last layer must be vegetable. Add peppercorns, bay leaves and other seasonings as desired.
Cover tightly with a lid, simmer for 3 hours, do not stir. A quarter of an hour before the end of the procedure, take Chinese chopstick, make holes in the canned food. Pour vinegar over the mixture so that it flows into the holes and saturates the composition.
Sterilize containers and lids in a water bath, dry them so that moisture does not get into the canned food. Package the finished product, roll it up, cool at room temperature. Take it to a basement or cellar for storage.

Silver carp in oil

silver carp - 1 kg.
olive or vegetable oil -300 ml.
ground black pepper - 20 gr.
sea salt - 60 gr.

First of all, you need to cut the fish. Cut off the head, tail, fins. Remove the insides and scrape off the dark film in the cavity. Wash the carcass and dry it with paper towels.
Cut the fish into thin slices; if desired, you can remove the backbone. For fillet lovers, it is recommended to remove the skin, then chop the carcass into small slices.
Prepare the jars and sterilize them in a convenient way. You can place the containers in the oven and heat them well. Some perform the procedure using a water bath (boiling for about 20 minutes).
After sterilization, dry the container, begin laying out the fish slices in layers, covering each row with salt and ground pepper. Fill the container in such a way that the fish reaches almost to the neck (1-2 cm indentation). After all manipulations, fill the product with oil.
Now select a wide pan with a thick bottom, place a thick cloth or board. Place the jars in it so that they do not touch each other. Pour water, the liquid should reach the middle of the jars.
Boil the product for about 20 minutes until the bones (if any) are completely softened. Before turning off the burner, take 1 slice and taste it. If everything is fine, roll up the jars and cool naturally.

Sprats in a slow cooker

fish (any) - 1 pc. large size
carrots - 1 pc.
tomato paste - 60 gr.
onions - 2 pcs.
vinegar - 25 ml.
salt - 70 gr.
seasonings - at your discretion

Gut the carcass, remove the head, fins, tail, remove the scales. Remove the bubble located in the cavity of the fish. Perform the steps carefully, otherwise it will tear and give the sprats bitterness.
After all the manipulations, wash the carcass, dry it with paper towels, and cut into slices. Then mix the seasonings with salt and rub the fish on all sides.
Take out the multicooker bowl, place the raw materials in it, and start preparing the sauce. Dilute tomato paste with water 1:1, stir. Pour in table vinegar and pour the resulting sauce over the fish.
Peel and grate the carrots, chop the onion into rings, place the cooked chopped vegetables on top of the fish in the sauce. Place the multi-bowl in the device, close the lid, and set the “Extinguishing” mode.
To check the readiness of the sprat, take out a small piece and taste it. The bones should become soft and barely noticeable. After stewing is complete, roll the fish into sterilized jars, store it or start eating immediately.

Sprats in tomato

fish (any) - 1.3 kg.
tomatoes - 2.1 kg.
salt - 30 gr.
vegetable oil - 150 ml.
onions- 320 gr.
pepper (peas) - 6 pcs.
bay leaf - 7 pcs.
granulated sugar- 150 gr.
salt - 35 gr.
vinegar - 100 ml.
vegetable oil - 40 ml.
wheat flour - 30 gr.

Gut the fish and prepare the carcass for preservation. Wash it, cut it into small pieces. Rub the slices with salt and leave for 1 hour. At this time, start preparing the tomato sauce.
Wash the tomatoes, remove the stems, and place in a wide enamel pan. Fill with a small amount of water, add seasonings, vegetable oil, granulated sugar and vinegar. Cook the vegetables for about half an hour, then turn off the burner.
Rub the tomatoes through a sieve or grind in a blender/meat grinder. Add table vinegar, then put it on the stove again, simmer over medium heat for 30 minutes. At this time, fry the fish slices in a frying pan, after dipping them in flour.
Sterilize the jars and dry them, otherwise even a drop of water can ruin the entire product. Place the fish in containers and fill with the resulting tomato juice. Place in a wide saucepan and boil in a water bath for about 1 hour.
After the expiration of the prescribed period, roll up the container, put it to sterilize, the duration of the procedure is 4 hours. To prevent the lids from being torn off, secure a special holder. Next, take out the twists, turn them upside down, and cover with a warm cloth. Let cool at natural conditions, send for storage.

Preserving fish in the oven

Sprats can be cooked not only in a slow cooker or on the stove, but also in the oven. Remember a few important rules to carry out preservation correctly.

Choose jars of the same size so that the mixture is soaked evenly. In this case, the optimal volume is considered to be 0.3-1 liters.
Before storing raw materials, sterilize and dry the containers, otherwise the jars may explode during storage. Place the fish in such a way that there are no gaps.
To ensure that the fish is steamed well, wrap the neck food foil. Make sure that no air gets into the cavity, otherwise the product will dry out.
Place a baking sheet with water on the bottom shelf to moisten. In this case, the containers with the composition will be placed in the middle of the oven.
After you send the jars with the contents inside, wait until they boil, then reduce the power to 100 degrees. Preserve the sprats in this mode for 5 hours, then pour in hot vegetable oil and seal.

It is not difficult to prepare sprats if you have information regarding available technologies. Choose fish to suit your taste and budget, consider recipes based on tomato juice, vegetable oil, add spices and seasonings as desired. Preserving fish is an easy process, the main thing is to observe important features, observe the proportions and duration of exposure.