How to properly prepare canned fish. Canned river fish at home recipe

Canned fish often help out the hostess when guests unexpectedly rush into the house and urgently need to set the table. Or take them to the country for a light snack. Canned food can be bought at the store, or you can cook it yourself - they will not differ from the factory ones. And it might even taste better.

1. At the bottom of sterilized jars with a volume of 0.7 l, put spices: 6-8 peas of hot pepper, 2-3 peas of allspice, a small bay leaf.
2. Lay the fish tightly on the spices, sprinkling it with one teaspoon of salt.
3. Into each jar, pour a dressing made from 1 tablespoon apple cider vinegar, 2 tablespoons tomato paste, 4 tablespoons vegetable oil, and half a teaspoon sugar.
4. In order for the dressing to be evenly distributed over the fish, shake the jars.
5. Pour cold boiled water into a container with fish and tomato dressing, without adding 1.5-2 cm to the neck.
6. Make impromptu lids from food foil and close the jars tightly.
7. Put the jars in a cold oven, turn it on and bring the temperature to 250 degrees.
8. Then lower the temperature to 150 degrees and leave the fish to stew for one hour.
9. 10 minutes before the fish is ready, prepare the lids - sterilize in boiling water.
10. Remove the hot jars of fish from the oven, remove the foil from them and roll up the lids.

1. Salt and pepper the fish pieces to taste.
2. Fry in vegetable oil until golden brown.
3. Separately fry the onions and carrots. For every 100 g of fried vegetables, add half a glass of hot water. Salt and pepper the sauce to taste.
4. Layer the fried fish and stewed vegetables in jars.
5. Cover the jars with foil and also send them to the oven, but already preheated to 200 degrees.
6. Stew the fish for about an hour, and then tightly close the prepared lids.

Whichever way you prepare homemade canned fish, make them in small batches. Still, they are not prepared in the factory, where there are special high-temperature autoclaves for this. Purchased canned fish can be stored even at room temperature - nothing will be done with them. And for safety reasons, store homemade only 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 fillets.

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.

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

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

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

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

Homemade canned fish from river fish. Simple recipes for quick cooking

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

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

Recipe in oil

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

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

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

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

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

in tomato

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

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

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

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

homemade sprats

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

For dressing, even bouillon cubes, which have the aroma of smoked meats, are quite suitable. You can use the same liquid smoke, for example, or other similar mixtures that mimic the smell of real smoke.

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

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

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

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

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

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

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

The advantage of home canned food is natural products and the absence of preservatives. At the same time, if the technology is not followed, the workpiece may deteriorate after a while. Sometimes the fish is digested, and it loses its "marketable" appearance. If you still dare to make canned food at home, strictly follow the recipe.

Canned fish in oil at home

This is the easiest option. Its only drawback is the large amount of oil required for the workpiece.

Ingredients:

Cooking:

Canned fish in tomato at home

This harvesting option is more complicated, but everyone will like canned tomato. First you need to make the sauce. You can choose any fish, it all depends on the preferences of the hostess and her family.

Ingredients:

Cooking:

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

Canned fish in a slow cooker at home

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

Cooking:

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

Canned fish in an autoclave with oil at home

If you have an autoclave at home, you can make real canned fish, similar to store-bought ones. Such a blank will be stored for a long time, and you do not have to worry about it. An autoclave is a special device for sterilizing canned food. Usually it is used in industrial conditions, but nowadays it is possible to purchase a kitchen appliance for the home. If you like canned food, you can't do without an autoclave.

Ingredients:

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

Cooking:

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

Canned fish at home in an autoclave with tomato

Ingredients:

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

Cooking:

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

If you like to open a jar of something tasty in winter, homemade canned fish recipes will surely come in handy. With their help, you can prepare a natural healthy product and enjoy it on holidays or at a hearty homemade dinner.

Canned fish, the taste of which is familiar to all of us from childhood, can be prepared independently. Good fishing? So that's great! This means that the catch can be used as the basis for the preparation of tasty, natural and healthy preparations. A variety of homemade canned fish from fish is not difficult to prepare. On the contrary, this process is very exciting and will be of interest not only to the hostesses, but also to the avid fishermen themselves.

Canned fish will be an excellent addition to the everyday table or an amazing appetizer for the holiday. However, fish lovers can afford to eat this dish at least every day.

How to cook canned river fish at home?

You can cook in three ways: in your own juice, with tomato or with oil. It all depends on personal taste preferences. Any fish caught in fresh water 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 cooking technologies. 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 ready-made 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 banks. When opening and serving, be sure to pay attention to the smell: if it is suspiciously unpleasant, it is strictly forbidden to eat such canned food.

cooking recipes

Homemade canned river fish

Let's try the recipe from river bream. To do this, we need 1 kilogram of fish, half a kilogram of onions and carrots. Moth 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. Grate all the pieces separately with salt, leave them to soak for 1.5-2 hours. After that, put the fish in a saucepan in dense layers, pour 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, arrange in pre-sterilized jars. Add ground pepper there. Now containers with canned food are subject to sterilization. Put a pot of water on low heat, lower the jars there, laying gauze folded in several layers on the bottom. We sterilize for 30-40 minutes.

Carefully take out all the containers, add vegetable oil (one tablespoon each) and salt (one teaspoon for every half liter). Now you need to pour boiling water into each jar, twist them and send them back to be sterilized. Boil on low heat for three hours. It is better to leave them to cool in the same pan for at least a day.

Canned fish in tomato

Sprat or saika can be cooked 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 put in a large container. Salt, mix everything for even soaking and leave in a cool place for 30-40 minutes. After that, add all the other components, mix and put on low heat. When the mass boils, leave to stew for 7.5 hours. If you use a pressure cooker to prepare canned food, two and a half or three hours will be enough.

After that, the fish is laid out in sterilized jars and can be rolled up. Do not forget to immediately try the yummy that you got as a result of a long cooking process.

Sprat recipe with tomato sauce

For this recipe, take three kilograms of sprat. For this amount we 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, rub 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 it on the stove for another 1 hour. After that, add salt there, add vinegar and pepper. Cook for another 10-15 minutes, after which you can send to the banks and cork. 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. Enjoy your meal!

Choose a recipe for homemade canned river fish to your taste and start cooking!