Home canning of fish. Canned food at home from river fish - cooking tips, recipes

Especially for those of our readers who are very fond of fish, we lay out some very tasty recipes for how to make canning fish at home - quickly, simply and delicious! I think that at least one of them, but you will like it! Bon Appetit!

Features of canning fish at home

If you have been brought a lot of fish and you do not know what to do with all this wealth - there is a great way! You don't have to salt or dry it - you can make excellent homemade canned fish yourself. Any type of fish is suitable for canning - both ordinary river and lake fish, and sea fish.
Attention! Only fresh fish is suitable for preparing these homemade canned fish!
It must be processed only in a clean room.
The dishes and materials that are used must be kept perfectly clean, strictly follow the recommended recipe and processing conditions.

1. Canned pink salmon

Ingredients:
Fresh frozen pink salmon - 2 kg,
Tomatoes - 2 kg.
Carrot-800 gr.
Bulb onions - 500 gr.
Salt -1.5 tablespoons (30 gr),
Sugar - 200 gr.
Vinegar 9% - 5 tablespoons
Vegetable oil - 400 ml.
Bay leaf -3 pcs, black pepper to taste.

Preparation:
We drive the tomatoes through a meat grinder and then simmer for about 20-25 minutes. The onion should be finely chopped and fried in vegetable oil. Grate the carrots on a coarse grater and also fry in oil.
Now we are preparing the fish: we remove the tails, heads and entrails. If possible, remove the bones that come across. Put everything together and simmer for 1 hour. Add vinegar 5 minutes before the end of cooking.
Put the finished mass in sterilized jars, roll up, wrap up until it cools completely.

Note: Despite the fact that this is a recipe for preserving pink salmon, it works great for any other fish as well.

2. Sardines

Before canning the Sardinians, they need to properly gut all the insides, clean them of scales, and also cut off the head, tail and fins.
Salt the fish to your taste and leave it to lie down for about 30-40 minutes at room temperature.
Then put the fish in a colander and put it in boiling sunflower oil for 2 minutes to fry.
In the jars prepared for preservation, put 1 bay leaf and a few peas of black allspice on the bottom.
Put the cooled fish in jars, then fill it with the oil in which the sardines were fried before.
Cover the jars with a lid and heat over low heat for about 45 minutes.
After that, roll up the jars with the contents hot and sterilize for 50-60 minutes.
The sterilization process must be repeated 3 times every 24 hours.
Homemade canned sardines are ready!

3. Canned sprats at home

This recipe is great for small fish - perch, roach, minnows, ruffs, gobies, etc.). As a result, at home you can cook a dish that tastes like sprats.
The recipe is as follows. The fish must be cleaned of scales, gutted insides, heads, fins and tails removed. The carcasses must then be well rinsed.
At the bottom of a saucepan (or better, a pressure cooker), put a layer of onion, cut into rings, and on it - salted carcasses. Thus, it is necessary to lay three to four layers. At the same time, we fill the pan by no more than 2/3 of its volume.
Add allspice and bay leaves. After that, everything must be filled with vegetable oil, vinegar and dry white wine, or water.
For 1 kilogram of fish you will need:
- 200 gr. Luke
- 100 gr. oils,
- 50 gr. 9 percent vinegar
- 150 gr. dry wine or water
- salt and spices to taste.
Canned fish should be stewed over low heat under a tightly closed lid for three to five hours. If simmer in a pressure cooker, then 1-1.5 hours.
In the finished fish, the bones become so soft that they do not need to be separated from the fish meat and they chew without problems without getting stuck in the teeth.

4. Canned fish in oil

This recipe is suitable for canning mullet, bonito, etc. at home. The fish must be properly gutted from the entrails and thoroughly rinsed from the blood. After that, cut it into pieces, depending on the size of the dishes in which we will make homemade canned fish.
Next, the fish must be kept in a salty solution for about half an hour. The solution is made like this - pour 1 liter of water 250 grams of salt. Then you need to wash it from salt and fry it on all sides in vegetable oil until browning.
Place the fried fish in a glass jar. Between the pieces, for taste, put grains of black and allspice, lavrushka and slices of lemon. Then fill it with vegetable oil, in which the fish was fried, so that there is a 2 cm layer of oil on top of the fish.
Store such canned food in a cool place.

5. Home canning fish in tomato sauce

This recipe is designed for 4 standard 0.5 liter cans and is great for different types of fish.
Cooking requires asp - 2 kg, pike perch - 2.4, carp - 3.6, gobies - 3.2, horse mackerel - 2.2, mackerel - 2.4 kg.
We start with cutting. The belly of asp, pike perch, carp, gobies must be cut open. For horse mackerel and mackerel, cut off heads, entrails, tails and fins. Peeled asp, carp and mackerel are cut into pieces, gobies and horse mackerel are preserved whole.
My fish. After the water drains off, pour salt at the rate of 1 tablespoon of salt per 1 kg of fish.
After 30 minutes, roll in flour, fry in vegetable oil on all sides.
After that, cool for 30 minutes and put in jars. Then you need to fill them with boiling tomato sauce 2 cm below the top of the neck of the jar.

Preparation of tomato filling:
Peel 300 g of onion, cut into slices and fry until golden brown in 150 g. vegetable oil.
Pour 2 kilograms of mashed tomatoes into an enamel bowl and put on fire. Add fried onions, 4 cloves, 4 bay leaves, 4 grains of bitter and allspice, 4-5 tablespoons of sugar and a tablespoon of salt, 4-5 tablespoons of 5% vinegar. bring it all to a boil.
The jars should be filled about 2 cm below the top of the neck and placed on the wire rack in a saucepan. The amount of water in the pan should be 3-4 cm below the top of the neck of the jar, and its temperature should be 70 degrees.

Then we put the pan on the fire, cover with a lid, bring to a boil and heat the jars for about 50 minutes. After that, cover each with a lid and sterilize for 6 hours.
After sterilization, the jars must be cooled without removing from the pan or opening it.
To shorten the processing time, you can use the resterilization method. To do this, the filled cans are closed with lids, placed in a saucepan with water heated to 70 degrees, boiled for 50 minutes, the quality of the cans is checked and sterilized three times for 90 minutes at intervals of 24 hours.
After each sterilization, the jars are cooled in the same pan where the heat treatment was carried out without draining the water or opening the pan lid. The initial water temperature during the 2nd and 3rd sterilization is 20-30 degrees.

6. Recipe for canning salted pink salmon at home

Take the pink salmon steaks and put them in a jar or in a plastic bag. It is more convenient to work with the bag. Pour salt and a little sugar there. I usually take a tablespoon of salt and about half a teaspoon of sugar for 0.5 kg of fish.
Shake the bag well and place in the refrigerator. There the fish should be salted for 2-3 days. Every day you need to take it out 3-4 times and shake it well so that the salt is evenly distributed.
And somewhere in 2-3 days your salted pink salmon is ready and you can take it out and serve it on the table.

7. Gudgeon stewed in marinade

Put butter, finely chopped onion, parsley root and parsley into a saucepan or pot, sauté. Add bay leaf, salt, pepper, chopped tomatoes, not gutted minnows, simmer for at least 4 ~ 5 hours and let stand. Serve with mashed potatoes and sprinkle with dill. These minnows are like kilka in tomato sauce with soft bones. Store at temperatures below 15 °.
600 g minnows, 50 ml oil, 2 onions, 3 tomatoes, 1 bay leaf, 6 peppercorns
Do the same with other fish, especially small things. If stewed in a pressure cooker, then 30 minutes is enough.

8. Recipe for canning small fish

A good way to preserve fish at home! I usually use it for various medium-sized fish - perches, ruffs, crucians, etc.
We clean the fish thoroughly. Next, we make vegetable frying from grated carrots and finely chopped onions. Add salt and sugar to taste, vegetable oil and your choice of tomato paste, tomato juice or tomato sauce. Mix all ingredients well. Then put raw carrots, fish on the bottom of the pressure cooker, add salt, pepper, onion and tomato. Then another layer - again carrots, fish, onions, and so on. We repeat the layers almost to the end of the pressure cooker. Pour all this with vinegar, add 100 grams of preferably white wine, bay leaf, black pepper and 1/2 glass of water for piquancy.

Simmer all this for about one hour on low heat in a pressure cooker if you used a small fish and 2 hours for a larger fish. After everything is ready, put the prepared composition in small jars.

Hello to all readers of my blog. Today I devote an article to fishing enthusiasts. As I said earlier, my husband loves to fish, and this is not only 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 cooking various dishes, another part is used to cook ram. And it is eaten with beer with great pleasure! But there is still a way to preserve the fish. How do we do it?

We prepare canned fish at home. To be honest, my beloved husband is engaged in the entire procurement process. And I'm just happy about that. Well, I don't like cleaning fish! What can you do about it?

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. Do not believe it! Then take a look at the ingredients you need.

Required Ingredients

• any river
• salt to taste
• peppercorns
• seasoning for fish
• Bay leaf

I am not specifying the amount of ingredients here, since you will taste the salt and seasoning. And I will indicate the amount of pepper and bay leaf below.

How to make

To prepare this dish at home, do the following:

1. We clean, gut and wash the fish.
2. Then we 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 aromas.
5. During this time, my banks. We usually use half liter.
6. Put two bay leaves and three peppercorns at the bottom of each jar.
7. After that, fill the jars with fish and cover 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 boiling in the cans does not stain the oven and does not burn.
9. We install the grill on 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 such processing, 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 the jars.
13. Cover the jars with metal lids and keep them in the oven for another half hour. At the end, of course, we roll up the cans.

Our oil at home is ready!

Of course, it is much more convenient to prepare this dish in an autoclave. Here here you can purchase it.

Very often, after fishing, a large amount of small fish remains. What to do with it if the cat already refuses to eat it? There is no point in frying small fish. Nothing remains of her. And you can't put it in your ear - some bones. From such a product, you can prepare an excellent snack that will appeal to both children and adults. Canned food made from river fish at home turns out to be very tasty and satisfying. The main thing is to follow the recipe and all the cooking rules.

Is it worth cooking

Many experts do not recommend cooking This is due to the fact that the heating temperature of containers with food is 100 ° C. Sterilization of such blanks must be carried out in an autoclave. This is the only way to achieve the complete destruction of all bacteria. In addition, sterilization in a pressure cooker takes much longer. To roll up the containers, you must wait for them to cool completely. At the same time, you need to gradually reduce the pressure in the pressure cooker. During this time, canned food can darken and lose its attractive appearance.

If you do not have a special autoclave, then it is recommended to sterilize cans of canned food for a long time. You can also stew food separately, and then lay out in containers and roll up. Otherwise, bacteria that can exist without oxygen - anaerobic bacteria - may remain in the finished canned food. Some of them are capable of releasing strong toxins.

Small fish sprats

Canned small fish can be prepared with any marinade. However, sprats are very popular with many housewives. In addition, the recipe for their preparation is quite simple. To make such canned food, you will need:

1. Small fish - 1 kg.
2. Bulb onions - 200 g.
3. Vegetable oil - 100 g.
4. Water - 150 g. If desired, this component can be replaced with dry wine.
5. Vinegar 9% - 50 ml.
6. Spices and salt to taste.

Preparation of food

To make homemade canned food from in oil, you must carefully prepare all the ingredients. Onions should be peeled, washed and cut into rings. As for fish, roach, minnows, ruffs, perches and so on are suitable for cooking. Each carcass must be de-husked, while removing tails, fins, heads and entrails. It is recommended to rinse the fish thoroughly.

Put the prepared ingredients in a saucepan. On the bottom of the container, put a layer of onion rings, then a layer of fish. Carcasses should be salted. After that you need to lay out a layer of onion and a layer of fish. Food must be alternated until 2/3 of the entire pan is filled. After that, a bay leaf should also be put in the container. It is also recommended to pour water or wine here, as well as vinegar and oil.

Heat treatment

The container with the future canned food should be placed on the stove. Products should be simmered over low heat for 3-5 hours under a lid. If the canned food is cooked in a pressure cooker, it will take less time. As a rule, this takes from 1 to 1.5 hours.

While the fish is cooking, the jars should be washed and sterilized. Such canned fish are usually rolled up in glass containers, the volume of which is 0.5 liters. The readiness of the product can be determined by the condition of the fish. The bones of the carcasses should be very soft. When the canned food is ready, you should put them in jars and seal them tightly.

in autoclave

Recently, home autoclaves for canning have appeared on the shelves of specialized stores. These devices greatly facilitate the process of preparing food for the winter. How can you prepare canned fish with their help? To begin with, it is worth preparing all the products. For cooking you will need:

1. River fish, fresh - 2 kg.
2. Vinegar 9% - 7 ml per container, the volume of which is 0.5 liters.
3. Peppercorns, salt.
4. Vegetable oil. In this case, you should use nut, pumpkin, linseed, olive, corn or sunflower.

We prepare banks

The specified number of components is enough to prepare 3 cans of 0.5 liter canned food. To make the appetizer tasty and aromatic, you should carefully prepare the fish. To do this, it is recommended to peel each carcass, while removing the heads, tails, fins and entrails. The fish should also be washed in running water. If the carcasses are large, then you can cut them into several parts.

At the bottom of the jar, put a layer of fish, add spices and drip a little vinegar and vegetable oil. It is necessary to fill containers in this way to the very top. In this case, it is worth leaving a small gap between the top layer of fish and the lid, at least 3 centimeters high. Otherwise, the banks will burst. Filled containers should be rolled up and then placed in an autoclave.

Further preservation

Home autoclaves for canning are very easy to use. The main thing is to follow some rules. Containers with fish should be placed in the autoclave in layers and then filled with water. The liquid must cover the containers at least two centimeters high. After that, the unit should be closed, the bolts should be tightened, and then the air should be pumped out so that a pressure of 1.2 atm is created inside the device.

It is recommended to check the tightness of the connection. This can be done by ear or using soapy water. If all is well, then a fire should be lit under the autoclave. The water must be heated inside the unit to a temperature of 112 ° C.

In such conditions, all bacteria will die. After 50-70 minutes, the fire under the unit can be removed. The autoclave should be left to cool down to a temperature not lower than 30 ° C. After that, you should carefully bleed the air and open the lid. It is recommended to drain the water and only then remove the containers. Canned food from river fish is prepared in this way much faster. The result is a delicious snack.

Canned food with carrots

Canned food at home from river fish can be prepared not only with onions, but also with carrots. This will require:

1. River fish - 1 kg.
2. Carrots - 700 g.
3. Onions - 700 g.
4. Vegetable oil.
5. Peppercorns, salt.

Cooking process

So, how to preserve river fish. To begin with, it is worth preparing the carcasses. It is recommended to clean the fish from husks and entrails. In doing so, you can remove the fins and heads. After that, the fish should be placed in a deep container and salt. It is recommended to soak the product for an hour. During this time, you can prepare onions and carrots. Vegetables should be peeled and washed. You can grate the carrots and cut the onions into rings.

Now you can connect the products. The fish should be removed from the brine and mixed with chopped vegetables. Pour 3 tablespoons of vegetable-based oil into 0.5 liter jars and place the fish loosely. Otherwise, excess liquid will pour out of the containers during boiling. Jars should be closed with tin lids and placed in a cold oven. After that, you can turn on the fire and heat everything to 200 ° C. The fish should be stewed for 4-5 hours. Then the containers can be removed, rolled up, turned over and wrapped. Once homemade canned river fish has cooled down, you can move it to your basement.

Carp in oil

Canned carp are no less tasty than small fish snacks. For cooking you will need:

1. Fresh carp - 1 kg.
2. Vegetable oil - 1 tbsp l.
3. Garlic - 1 clove.
4. Onion - 1 head.
5. Black pepper, coriander, ground dill, salt - to taste.

Cooking method

First, you need to clean the carp from husks, fins and viscera. After that, it is worth separating the head and cutting the carcass into small pieces. The fish should be salted and sprinkled with spices. Carp must be arranged in banks. It is recommended to put a layer of onion rings on top. The containers should be covered with lids and then sterilized. Canned food from river fish should be stewed well. It takes up to 10 hours.

During sterilization, water must be topped up as it evaporates. The liquid should not be cold, but boiling. Otherwise, the glass jars will burst. The finished snack should be rolled up and then stored in a cool place. Canned bream is prepared in a similar way.

Catfish in its own juice

To prepare canned catfish, you will need:

1. Fresh catfish - 1 kg.
2. Salt - 1 tbsp spoon.
3. Allspice and black pepper.
4. Carrot.
5. Bay leaf.
6. Citric acid - 0.5 g per can, the volume of which is 0.5 liters.

How to cook

Thus, you can prepare canned food not only from catfish, but also from carp, tench, carp and silver carp. First, prepare the fish. It is cleaned, washed thoroughly and cut into small pieces. When the water drains from the fish, it is necessary to place the product in a container and fill it with salt. In this case, it is recommended to observe the proportions. For 1 kilogram of fish, only 1 tablespoon of salt is required. The product should be kept at room temperature for one hour.

During this time, glass jars and other components can be prepared. Carrots should be peeled, washed and cut into pieces or chopped into a coarse grater. At the bottom of the prepared containers it is necessary to lay out a bay leaf, a few grains of black and then it is recommended to make a layer of carrots and add citric acid. After that, the jars can be filled with fish, leaving a free space between the lid and the food, at least 2 centimeters high.

How to sterilize

The containers should be covered with lids and placed in a saucepan. Glass jars should not be placed directly on the bottom. They can burst. To avoid this, it is worth placing a grate on the bottom of the container, and then putting the jars. After that, you can pour water into the pan so that its level is 3 centimeters below the lids.

It is worth sterilizing canned fish under a closed lid for 8 hours. Periodically add water to the pan. The liquid should not be cold, but boiling. Otherwise, the glass jars will burst from the temperature drop. It is also recommended to lift the lids of the containers and squeeze the air out of the canned food with a spoon. At the end, the cans of fish must be cooled without removing from the pan, and then rolled up.

Many people remember the taste of canned fish from childhood, some love them even in adulthood. Unfortunately, now it is quite difficult to find a natural product on store shelves without preservatives, flavor enhancers, flavors and other additives that can be harmful to health. But do not despair, your favorite fish can be easily preserved at home. The health benefits will be tremendous, and the incredible taste will delight every day. Every housewife has the equipment for this in the kitchen.

Fish in a tomato: a simple recipe at home

Ingredients:

• 1.5 kg of fish carcasses;
• 30 g acetic acid 70%;
• 250 g of water;
• 50 g 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 the scales, take out the insides. Rinse thoroughly in clean water again.
2. We put a saucepan on the stove, mix the tomato with water, oil, acetic acid, sugar, put spices.
3. 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 being prepared, we are preparing the cans. Wash thoroughly, 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 tasty recipe

Ingredients:

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

Cooking process:

1. We prepare vegetables. We clean everything, my.
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 the pan, make frying from onions, carrots and peppers.
4. Put the finished frying in a saucepan, fill it with tomatoes, mix, simmer for 60 minutes over low heat.
5. We defrost the fish, wash it, dry it, put it 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 cans, preserve, wrap up warmly until it cools completely.

In a spicy marinade

Ingredients:

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

Cooking process:

1. Cooking the marinade. Put all the spices in a bag of gauze in a saucepan with water, let it boil, turn it off, and freeze it.
2. We clean the carcasses, wash, dry, place in the marinade for 3 hours.
3. While the fish is marinating, prepare the jars and lids. We wash, dry, sterilize.
4. We put the marinated fish in containers, add a laurel 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 container of 1 liter;
• 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 a proportion of 30 g of salt per 1 kg of carcasses. Let stand for 90 minutes in the room.
3. In a small container, it is necessary to boil and cool the sunflower oil to 90 degrees.
4. At the bottom of the cans we lay out 1 laurel, 4 peppercorns.
5. We spread the pieces so that there is about 2 cm space left from the top of the jar. Put the lemon, cover.
6. We install a saucepan on the stove, place the cans there (preferably on the grate), pour warm water (25 degrees), without adding 3 cm to the edge of the cans, cover with a lid.
7. We heat the jars at a moderate boil for an hour.
8. During warming up, the fish will give juice, drain it, pour 50 g of oil into jars.
9. Cover with lids, heat for another hour, roll up.
10. The preservation of rolled up cans is completed by sterilization at low boiling for 8-10 hours.

We cool without taking it out of the water in which it was sterilized.

In its own juice

Ingredients:

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

Cooking process:

1. We wash, clean, dry the carcasses.
2. Sprinkle with salt. Leave to salt 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, place the jars there, fill it with water, leaving 3 cm to the top of the jars, cover.
7. Sterilize for 8 hours at a low boil.

Leave it to cool completely.

Home sprats

Ingredients:

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

Cooking process:

1. Thoroughly rinse 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 a lid.
4. After the allotted time, remove the lid, simmer for another half hour so that the excess water goes away.
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, sterilize at moderate boil for a quarter of an hour.
7. We roll up.

Canning of oven-stewed river fish in oil

Ingredients:

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

Cooking process:

1. We clean it in the usual way, wash the carcasses.
2. Salt, put in a saucepan, leave for 60 minutes.
3. Prepare a mixture of vegetables. We clean, three carrots on a grater, chop the 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 the jars, put the fish, do not ram.
6. We cover with old lids without rubber bands, send to the oven. We turn on, heat up to 200 degrees.
7. We simmer 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 upside down until it cools completely.

We put it in a cold place for storage.

Canned mackerel in a slow cooker

Ingredients:

• 3 carcasses of mackerel;
• 3 tbsp. l. tomato paste;
• large onion;
• coriander;
• bay leaf;
• salt;
• pepper.

Cooking process:

1. My fish, cut off the fins, separate the fillet from the bone, cut it.
2. 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. Simmer in the same mode for another 2 hours.
6. We lay out the finished workpiece in sterilized jars, roll it up, send it for storage in a cool place.

Catfish in tomato-ginger sauce

Ingredients:

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

Cooking process:

1. We clean the fish, wash it. Cut the carcass into pieces 3 cm thick.
2. Cooking the sauce. We clean horseradish, three on a fine grater.
3. We extract the seeds from the pepper.
4. Clean 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 the 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 by 2 centimeters from above.
10. We close it hermetically, send it to cook in a saucepan with water under a closed lid for 6.5 hours at medium boil.
11. Leave the canned food to cool in the same container. We put it away for storage.

Canned fish in tomato sauce (video)

As you can see, preparing canned fish for the winter at home is not so difficult, 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, river or sea. To give preference to low-fat or oily is a matter of taste for everyone. In order for the preparation to work out, it is important to make it from fresh fish, then it will be tasty and healthy.

Canned fish is rightfully considered a universal dish. Experienced housewives prefer to cook 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 that are detrimental to health. Homemade preparations are distinguished by their natural composition, therefore, they are of higher quality and healthier. We will give practical recommendations, highlight the main aspects.

Cooking features

1. For the preparation of canned food, you can use any fish, both sea and river. However, experienced housewives, through trial and error, have 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, sprat are most often canned.
2. Fish suitable for home preparation should not be damaged. Inspect the carcass carefully before preserving it, use only fresh produce. In most cases, corn, olive or vegetable oil is added to the product. This ingredient improves palatability and increases shelf life. You can often find recipes based on tomato sauce with seasonings and aromatic spices.
3. Canned fish are rolled into small cans. The optimal volume is considered to be from 0.3 to 1 liter. Before placing the finished product in containers, they must be sterilized. For these purposes, a water bath is used. To carry out the procedure, take a wide saucepan, place a cloth or board on the bottom, put a jar. Cover with water, simmer 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 (pea) - 5 pcs.
• laurel leaf - 6 pcs.
• vinegar solution (table) - 45 ml.
• seasonings (optional) - to taste
• salt - 55 gr.

1. Small fish (sea or river) are suitable for the preparation of canned food. Give preference to minnows, roach, perch, ruff, dace, etc.
2. After choosing the raw material, clean the carcasses from the scales, remove the intestines and clear the cavity from the dark film. Wash the fish thoroughly under running water, dry it so that it does not soften.
3. Choose the optimal saucepan with thick sides and bottom, cut the onion into rings, put one part in a container in a thin layer. Now arrange small fish in one row, salt on top. Layer the onions again, alternating the ingredients until the pan is 2/3 full.
4. After that, add the peas, add the bay leaf, pour in the oil. Mix table vinegar (concentration 9%) with white wine, pour it over the fish. If desired, you can replace the wine with drinking water, observing the proportions.
5. Cover the pan with a lid, place on the stove, simmer on minimum power for about 4-4.5 hours. Owners of pressure cookers will have much easier, the duration of the simmering is reduced to 1.5 hours.
6. The structure of the fish will tell you about the readiness of the product. The carcass has such soft bones that they literally melt in your mouth, you will not notice them. As soon as a similar consistency is reached, roll up the product in sterile jars, send it to the cellar for long-term storage.

Sprat with vegetables in tomato

• sprat - 2.8-3 kg.
• carrots - 0.7 kg.
• fresh tomatoes - 2.8 kg.
• onions - 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.

1. Peel the entrails of capelin, roach or sprat, cut off 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 an enamel saucepan. Turn on the burner to a minimum, cook chopped tomatoes for about half an hour (until boiled down). Then add sugar, salt, stir until the crystals dissolve.
2. Peel the carrots, grate on a coarse grater. Cut the onion into half rings, fry the vegetables until golden brown in sunflower oil. Send the frying to the tomatoes, stir, simmer under the lid for another 10 minutes, turn off the stove.
3. Take a thick-walled saucepan. Put a layer of cooked tomatoes on the bottom, then add the fish, placing it in one row. Fill the pot 2/3 full, without fail the last layer should be vegetable. Add peas, laurel, and other seasonings as desired.
4. Cork tightly with a lid, simmer for 3 hours, do not stir. A quarter of an hour before the completion of the procedure, take a Chinese stick, make holes in the canned food. Pour vinegar over the mixture so that it flows into the holes and soaks the composition.
5. 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 up, cool at room temperature. Store in a basement or cellar.

Silver carp in oil

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

1. First of all, you need to butcher the fish. Cut off the head, tail, fins. Take out the insides, scrape off the dark film in the cavity. Wash the carcass, dry it with paper towels.
2. Cut the fish into thin slices, you can remove the ridge if desired. Fillet lovers are advised to remove the skin, then chop the carcass into small wedges.
3. Prepare jars, sterilize them in a convenient way. You can put the containers in the oven and heat well. Some perform the procedure using a water bath (boil for about 20 minutes).
4. After sterilization, dry the container, begin to lay out the fish slices in layers, overlapping 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 indent). After all the manipulations, fill the product with oil.
5. Now pick up a wide, thick-bottomed saucepan, place a thick cloth or board. Put jars in it so that they do not touch each other. Pour in water, the liquid should reach the middle of the cans.
6. Boil the food for about 20 minutes until the bones (if any) are completely softened. Before turning off the hotplate, take 1 slice and taste it. If everything is ok, roll up the cans and cool naturally.

Sprats in a multicooker

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

1. Gut the carcass, remove the head, fins, tail, remove the scales. Remove the bubble from the fish cavity. Follow the steps carefully, otherwise it will tear and give the sprats bitterness.
2. After all the manipulations, wash the carcass, dry it with paper towels, cut into slices. Then mix the seasoning with salt, rub the fish on all sides.
3. Take out the multicooker bowl, place the raw materials in it, start making the sauce. Dilute tomato paste 1: 1 with water, stir. Pour in the vinegar, pour the resulting sauce over the fish.
4. Peel and coarsely grate the carrots, chop the onions into rings, place the cooked chopped vegetables on top of the fish in the sauce. Place the multi-bowl in the appliance, close the lid, set the "Extinguishing" mode.
5. To check the readiness of the sprat, take out a small piece and taste it. The bones should become soft, barely visible. After braising is complete, roll the fish in sterilized jars, send it to storage, or start eating right away.

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.

1. Gut the fish, prepare the carcass for conservation. Wash it, cut it into small pieces. Rub the slices with salt and let sit for 1 hour. At this time, start preparing the tomato sauce.
2. Wash the tomatoes, remove the stalks, place in a wide enamel pot. Pour in a little water, add seasonings, vegetable oil, granulated sugar and vinegar. Cook the vegetables for about half an hour, then turn off the hotplate.
3. Rub the tomatoes through a sieve or chop them in a blender / meat grinder. Add vinegar, then put on the stove again, simmer over medium heat for 30 minutes. At this time, fry the fish slices in a pan after dipping them in flour.
4. Sterilize the jars, dry them, otherwise even a drop of water can spoil the whole product. Place the fish in containers, pour the resulting tomato juice. Place in a wide saucepan and simmer in a water bath for about 1 hour.
5. After the expiration of the prescribed period, roll up the container, put it to sterilize, the duration of the procedure is 4 hours. In order not to rip off the covers, fix the special holder. Next, take out the twists, turn the neck down, cover with a warm cloth. Let cool under 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 in order to preserve correctly.

1. Choose jars of the same size so that the composition is evenly soaked. In this case, the optimal volume is considered to be 0.3-1 liters.
2. Sterilize and dry the containers before storing raw materials, otherwise the cans may explode during storage. Spread the fish so that there are no gaps.
3. In order for the fish to steam well, wrap the neck with cling foil. Make sure that no air enters the cavity, otherwise the product will dry out.
4. Place a baking sheet with water on the bottom shelf to moisten. In this case, the containers with the composition are stirred in the middle of the oven.
5. After you send the cans with the contents inside, wait for a boil, then turn the power down to 100 degrees. Preserve sprats in this mode for 5 hours, then fill with hot vegetable oil and cork.

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

Video: canned fish at home