Canned bream at home, how to cook in a slow cooker

During the Soviet era, there were, as they say, a great variety of canned fish in the store. They were very cheap back then, and can’t even be compared with today’s prices. They were very tasty and very nutritious. Now not all store-bought canned goods can boast of this.

But, if you have your own river or lake fish, then you can prepare your own homemade canned food from it.

Of course, if you want your home-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 want to store this product for a long time, and make them in order to put them in their mouths in the very near future. Everything here is prepared quite simply.

Recipe in oil

For any home canned food, the fish must be scaled, gutted, and its heads and tails must be cut off. If the fish is large, then you need to cut it into smaller pieces.

After this, it would be nice to fry some more carcasses.

Next, you need to select dishes for preparing canned food. A duckling pan, for example, is well suited for this. First place the already chopped onion on its bottom, and a layer of fish on it, then cover the fish with onions again and put the next layer of fish on the onion again.

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

Next, pour our main component there, namely sunflower oil - half a glass.

Now you can close the dish and wait for its contents to boil. When our future canned goods boil, set the fire to the lowest setting and let them cook on it for 3-5 hours. You can do this on the stove, but it is much better to place the duckling with canned fish in the oven.

Preparing the jars

The indicated number of components is enough to prepare 3 0.5 liter jars of 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, removing the heads, tails, fins and entrails. The fish should also be washed in running water. If the carcasses are large, you can cut them into several parts.

Place a layer of fish on the bottom of the jar, add spices and add a little vinegar and vegetable oil. The containers must be filled to the very top in this way. 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.

In tomato

Here the procedure for preparing canned food will be slightly different. Here you need to start with tomato dressing, for which you first fry the onions in a frying pan. A little later, a little sugar with sunflower oil and tomato paste are added to this onion (sauce is also suitable for this), mix all this well when the dressing is still hot.

Next, you can place the food on the bottom of the dish. You need to start with grated carrots, to obtain which you use an ordinary coarse grater. When you have laid the layer of carrots, place the fish on it, and then cover it with a layer of tomato dressing. This way you will need to fill all the dishes.

Now we spill all the layers with vinegar. Based on 1 kg of fish, then you need to pour 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, you can also add flour to them at this stage. They 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 filling.

The longest preparation of fish for the winter

If you choose this recipe, be prepared to spend almost 12 hours canning. For 1 kg of fish you will need the following:

Carrots (4 kg).
Onions (700 g).
Bay leaf.
Black pepper (10 pcs.). It should be in the form of peas.

Of course, you can’t do without vegetable oil and salt. They are added to taste. The canning procedure is carried out according to a standard algorithm. The processed fish is cut up, placed in a pan, salted and left for an hour to steep.

The carrots are chopped using a grater, the onions are chopped into rings. These vegetables will then need to be poured into a container with the fish. Each jar is filled with three tablespoons of vegetable oil. Then the crucian carp with vegetables are tightly compacted into the jars and covered with lids. Place a towel on the bottom of the cauldron, jars on it, and then pour water into the container. Afterwards the vessel is placed on the stove. Crucian carp with vegetables should simmer for 12 hours. After this time, the jars can be rolled up.

Homemade sprats

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

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

Canned fish prepared according to these recipes are not suitable for long-term storage. But if you haven’t eaten them in 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 “make” fish cutlets from the remains of such canned food.

And here is a video recipe where they will show you how you can prepare homemade canned fish from small fish for long-term storage. Let's see.

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

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I hope that after reading my recipes you are intrigued and are already going to the supermarket to buy ingredients for canning fish. Be sure to tell us in the comments about your family’s impressions of canned river fish using the recipes described above. If you are familiar with other canning recipes, please share the information in the comments. I wish you only enthusiastic exclamations and praise! Eat for your health!

Cooking should begin with cutting and cleaning the fish. All entrails must be removed, heads and tails cut off, and if the carcasses are large, cut into portions. Small ones can only be gutted and placed whole in a jar, like sprats. How to cook:

Dry the washed fish pieces with paper napkins and rub with salt. Typically, about 30 g of salt is required per 1 kg of carcasses, but the amount can be increased or decreased as desired. Leave the fish for 1.5-2 hours to salt it.
Bring sunflower oil to a boil and cool to 90 degrees. Next, prepare the jars: wash, dry and add spices to the bottom. Press the fish into the jar so that there are a few centimeters left to the edges of the container. Pour citric acid on top and cover with lids (do not roll up!).
Pour water into a large saucepan and place the jars, cover with a lid. The water should not reach the edges of the jars, otherwise it will flow inside when boiling. Place over low heat and simmer for one hour.
During the cooking process, juice is formed, which must be drained to add 50 ml of heated vegetable oil. Cover again with lids and heat in a saucepan with water for another hour.

As many might think, all that remains is to roll up the lids of the jars using a special key, but no. Closed containers must be sterilized, otherwise the fish will not be stored for long. The jars should be placed in a pan of water and boiled for 7-9 hours. After turning off the fire, you do not need to immediately take out the jars - they should cool in the water.

Wash the fish, remove scales, remove the head and fins, then gut it. Place the carcasses in a cup, add 30-40 g of salt, mix and leave for 10-12 hours. After the time has passed, rinse the fish under water to remove excess salt. Roll in flour and place in a frying pan with vegetable oil - fry on both sides until cooked.

Wash and peel the vegetables. Chop the onion into half rings, cut the carrots into cubes. Pour a little oil into a frying pan and fry the vegetables until golden brown. Add warm water to the tomato paste and mix thoroughly. Add spices to the prepared jars (3-5 peas of allspice, bay leaves), place carrots and onions on the bottom, and fish on top. Pour all the tomato sauce up to the neck of the jars, cover them with screw-on lids.

Place the jars in a saucepan, pour water so that it reaches the necks. Place on low heat and cook the canned food for 8-10 hours. Water evaporates during the boiling process, so it needs to be added.

Carefully remove the hot jars from the pan and roll them up. Place the prepared canned food in a dark place, covered with a warm blanket. After cooling, you can put them in a storage cabinet or cellar.

Homemade canned river fish in tomato sauce: delicious - you can’t buy it in a store

What kind of store-bought ones are there - they contain only chemicals! And here are home-made canned tomato preserves from various types of fish. And such homemade preparations can be stored for more than a year!

With the new fishing laws you won't catch many fish. Yes, however, it also happened before, but the fisheries inspectorate was not willing to catch someone - the fines were meager.

Previously, they carried home everything that was caught from the river. It was enough to dry it, dry it, smoke it and fry it. There still remained a small variety of fish.

Where does it go - the cats have a supply of provisions for a year?

Basic Rules

Rules to follow:

Any fish will do, but it must be fresh and undamaged;
fish should be cleaned and cut, large varieties are best cut into fillets;
You should carefully prepare the container - glass jars;
prepare and sterilize canned fish in the oven;
the jars need to be covered, you can use regular tin lids without rubber bands, or make lids from foil;

cold jars can only be placed in an unheated oven, otherwise the container may burst;
During the cooking process, it is possible that the liquid will overflow a little, so you need to prevent drops from getting onto the bottom of the oven. If the jars are placed on a wire rack, then on the floor you need to place a baking tray into which water is poured. If the jars are placed on a baking sheet, then pour a little water onto its bottom. Otherwise, the boiled juice will burn;
Take out the jars one at a time, place them on a dry surface, and then close them hermetically.

Canned food is ready for use immediately after cooling. If you plan to eat fish in the near future, then there is no need to seal the container hermetically. For storage, you need to seal the jars tightly. Ready-made canned food should be stored in a cool, dark place. Best in the refrigerator. Canned food is not intended for long-term storage; it is better to consume it within 3 months.

Canned river fish with tomato sauce at home - a step-by-step recipe without an autoclave

No, my mom and dad did things differently - they made delicious canned river fish in tomato sauce.

The caught roaches, roaches, perches, small breams and cape-crests were turned into canned tomato.

I don’t remember the exact list of ingredients, but I will describe the cooking process from memory.

How to make homemade canned river fish - tasty ones that you can’t buy in a store

First of all, wash all the fish, scrape off the scales (by the way, I have a cool topic on how to clean fish from scales so that the kitchen is dirt-free - as many as 5 ways).

Next, we gut it, cutting off all protruding parts of the fish - tail, head, fins.

Then cut into portions, add salt, mix, cover with a lid and put in a cool place.
Then it’s time to prepare the rich broth. Place all the cut off excess parts of the fish in a saucepan and fill with 2-2.5 liters of water.

While the fish broth is cooking, you need to chop a couple of onions and grate a couple of carrots.
Strain the rich and aromatic fish soup broth and pour it into another pan. Add vegetables and return to heat.
As soon as it boils, add 3 bay leaves and 25 grams of tomato paste. After boiling, simmer for another 20-25 minutes.
Next, pour in 100 grams of vegetable oil, a tablespoon of fish seasoning (hops and suneli go well together), 5-7 peas of allspice and salt to taste.
We already have a fragrant filling for canned fish. We give it more time to saturate the filling with seasonings and spices.
Now we need our filling to be a little sour. To do this, take 70% vinegar and dilute it with water in a ratio of 1 to 10 (tablespoons or small shot glasses).

Carefully add one tablespoon at a time to the tomato sauce and check the taste. We need to achieve a slight sourness. If you have gone too far with vinegar, add a little boiled hot water.

Now our wonderful filling for canned river fish in tomato sauce is ready! It's time to move on to the next stage.
And the next step is preserving fish in tomato and vegetable sauce. Take a large saucepan with high walls. We place a towel at the very bottom and place sterile jars (those with screw-on lids).

We put pieces of fish into jars and fill them with our aromatic filling. We help so that all the air comes out - shake and move the pieces of fish with the handle of a spoon. Fill to the brim.

We put it on the jars, but do not screw the lids on. Pour water into the pan so that it reaches the hangers of the cans. Close the pan and simmer on low heat for 6-7 hours.
We return after the time has elapsed, turn off the heat and take out the cans. Just be careful - they are hot.

The lids had somehow already settled tightly onto the jars themselves - I don’t know how it happened. Of all the cans, only one gave in easily.

Homemade canned fish in tomato sauce is ready! We taste it and invite our family to try it.

I assure you, store-bought canned food is simply relaxing - the taste and aroma are incomparable!

Food preparation

To prepare homemade canned river fish in oil, you should carefully prepare all the components. Onions should be peeled, washed and cut into rings. As for fish, roaches, minnows, ruffs, perches, and so on are suitable for cooking. Each carcass must be peeled, removing tails, fins, heads and entrails. It is recommended to wash the fish thoroughly.

The prepared ingredients should be placed in a saucepan. Place a layer of onion rings on the bottom of the container, then a layer of fish. The carcasses should be salted. After this, you need to lay out a layer of onion and a layer of fish. The products must be alternated until 2/3 of the entire volume of the pan is filled. After this, put allspice and bay leaf into the container. It is also recommended to add water or wine, as well as vinegar and oil.

Basic cooking rules

Before we talk about preparing canned fish at home, let's talk about the basic rules. Any fish can be used. But usually canned food is made from roach, bream, crucian carp, carp, pike, tench, in general, everything that can be caught in mid-latitude waters. If possible, you can also cook sea fish.

For preparations, use only fish that is externally healthy and undamaged. Only vegetable oils can be added to the product. For example, olive, corn, sunflower oil, you can cook fish in tomato sauce with spices.

To make it convenient to lay out the fish and then eat it, choose small canning jars. The ideal option is a volume of 0.5 to 1 liter. If you cook in the oven, the fish in such containers will also cook well. Don't forget to sterilize glass containers before putting food in jars. To do this, you can hold them in the oven or over steam, and do the same with the lids.

You can use a large saucepan, put a towel on the bottom, pour water and put jars of fish. Water should cover them no more than half. Simmer for 15 minutes, then remove from the pan.

What do the experts advise?

If you are planning to make canned crucian carp at home, experienced chefs will recommend that you pay attention to the following nuances:

You need to roll the fish into small glass jars. The container volume can vary between 0.3-1 liters. Your canned crucian carp will last longer if you pre-sterilize the jars in a water bath. It's easy to do. Line a large saucepan with a towel. Place the jars on it and pour water into the vessel. Boil the pan for 15 minutes.
Regardless of which recipe you choose, season canned crucian carp with corn, vegetable or olive oil. This will not only improve the taste of the dish, but also extend its shelf life. It would be a good idea to enrich canned crucian carp with tomato sauces, various seasonings and spices.
It is very important that the fish is fresh and undamaged. Before making canned crucian carp at home, carefully inspect it.

According to experts, in order not to spoil the raw materials, you should not experiment in this matter. It is best to adhere to a specific algorithm of actions.

Universal recipe for a slow cooker

For this simple recipe, you can use any fish, but the most important thing is that it is fresh, preferably just caught. For cooking we will need:

fish – 1 piece, if large or several medium ones;
tomato paste – 2 tbsp;
vinegar – 1 tsp;
carrots – 1 pc.;
salt and spices;
onions – 2 pcs.

Let's start cooking. First, let's prepare the fish: wash, clean, gut. During the last step, carefully remove the bubble so that it does not burst inside the fish, otherwise the taste will be bitter. Then we rub it well with salt and spices, you can choose specifically for fish or use universal ones, and put it in a slow cooker. The easiest way to prepare canned fish at home is in a pressure cooker or multicooker, so we advise you to purchase such an au pair.

While the fish is in the slow cooker, make the sauce. To do this, pour water into the tomato paste and mix. As a result, the consistency should still not be too liquid, add vinegar. Pour the resulting sauce over the fish; if desired, you can prepare more filling so that it completely covers the fish, the main thing is to maintain the proportions.

Grind the carrots on a coarse grater, chop the onion into rings. Place the prepared vegetables on top, close the multicooker, and simmer until the fish has soft bones. The dish prepared according to this recipe can be eaten immediately or stored in sterilized jars.

Watch the video: Canned fish in a slow cooker

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 (9% concentration) with white wine and pour it over the fish. If desired, you can replace the wine with drinking water, observing 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 simmering 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. As soon as this consistency is achieved, roll the product into sterile jars and store it in the cellar for long-term storage.

Canned fish in oil

If you want to make canned fish that you once tried as a child, then you don’t need a lot of ingredients. So, before you prepare canned fish at home according to this recipe, prepare:

large fish, preferably tench or silver carp;
black pepper and salt;
any oil - 3 tbsp.

First, cut the fish and get rid of all unnecessary parts - head, fins, internal organs, cut its body into small pieces. Start layering it in sterilized jars, lightly sprinkling it with salt and pepper. Then prepare a large pan, place a towel or thick material on the bottom, this will allow the temperature to be distributed evenly and the jars will not burst. Pour water so that it only covers the workpiece halfway; the product must be sterilized for 10 hours, until the bones become soft.

Watch the video: Canned mackerel at home

Further canning

Home canning autoclaves are very easy to use. The main thing is to follow some rules. Containers with fish should be placed in an autoclave in layers and then filled with water. The liquid should cover the containers to a height of at least two centimeters. After this, the unit should be closed, tighten the bolts, and then pump out the air 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 everything is fine, then you need to light a fire under the autoclave. The water should heat up inside the unit to a temperature of 112 °C.

Under 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 to a temperature of at least 30 °C. After this, you should carefully bleed the air and open the lid. It is recommended to drain the water and only then remove the containers. Canned river fish at home is prepared much faster this way. The result is a delicious snack.

We can preserve bream or any river fish

Using bream as an example, we will tell you how to preserve any river fish. For 1 kg of fish we will need:

carrots – 700 gr;
onions – 700 gr.;
peppercorns;
salt.

Wash and gut the fish, prepare it in the same way as in our previous recipes. Cut into small slices and put in a saucepan, first rub with salt and leave for 1 hour. Then transfer the bream to a plate and mix with carrots, grated on a coarse grater, and onions, cut into rings, add a pot of pepper to taste. It’s easy to prepare canned fish from bream at home; not only an experienced housewife, but also a man who has never approached the stove before can handle it.

Find out how to cook fish in foil in the oven: the most interesting recipes. You will find different ways to cook pike in the oven in this article.

Pour 3 tbsp into jars. oil, spread the fish in dense layers so that there are no gaps, but make sure that the dish does not turn into porridge. The resulting product is stewed for 12 hours, then we roll up the canned food with tin lids, turn the jars over and leave until they cool completely.

Watch the video: DIY canned bream in oil with vegetables

A simple recipe for canned bream in an autoclave

bream – 2 kg;
table vinegar (9 percent) – 7.5 ml;
refined vegetable oil – 15 ml;
salt – 30 g;
bay leaf, coriander, pepper - to taste.

Clean the bream, gut it, cut into thin pieces (1-1.5 cm). Large specimens (weighing 0.5 kg or more) are best pre-cut into fillets.
Place spices in jars, fill them with pieces of fish, sprinkling them with salt.
Pour vinegar and oil into each jar.
Roll up. Place a rack in the autoclave and place jars of snacks on it.
Pour water into the autoclave (to the top of the jars). Turn on the unit.
Sterilize within an hour after the water boils.
Turn off the device, wait 2 hours. Remove the pressure, after which the jars can be carefully removed, cooled in a steam bath and stored in the refrigerator or other fairly cool place.

It is advisable to eat bream canned in its own juice within a year.

Canned fish is a tasty and healthy preparation; many housewives make it from bream. You can prepare the appetizer in several ways and according to different recipes, each of which is good in its own way.

Canned mackerel at home

Canned mackerel can be found in almost any store, but homemade mackerel is much tastier. First buy all the ingredients:

mackerel - 2 large or 4 medium;
tomato paste – 2 tbsp;
onion – 1 pc.;
salt;
seasonings to taste: coriander, black and white pepper, bay leaf.

Let's say right away that this dish is prepared in a slow cooker. The beginning is the same as in previous recipes, that is, we prepare the fish. It is necessary that only meat remains. To prepare canned fish at home from mackerel, place the pieces in the thicket of the multicooker in a dense layer so that they are adjacent to each other, there are no gaps, sprinkle them with the prepared spices and put the device on the “stew” mode, wait 4.5 hours, then add pasta and cook for another 2 hours. Then place in jars for storage or wait until the dish has cooled and serve.

Canned carp cooked in a pressure cooker

It is convenient to cook canned food in a pressure cooker, as this device allows you to reduce the stewing time. For cooking, you can take not only carp, but also silver carp, catfish and other fish.

carp – 500 g;
salt to taste;
bay leaf – 2 pcs.;
black peppercorns – 4 pcs.

Clean the fish and cut into pieces. The jars do not need to be washed or sterilized. Pour a teaspoon of salt into the bottom of the jar, add bay leaf and peppercorns. Place the prepared fish as tightly as possible. Place jars up to the level of the hangers.

How to prepare canned crucian carp, beans and onions?

If your husband has returned from fishing with a rich catch, and you don’t know what to do with the caught crucian carp, preserve them using an unusual recipe for canned fish at home from crucian carp. We will need:

medium-sized crucian carp – 1 kg;
oil, preferably olive, – 600 ml;
beans – 300 gr.;
shallots – 5 pcs.;
red capsicum – 3 pcs;
bay leaf – 5 pcs.;
peppercorns – 10 pcs.;
horseradish root – 2 pcs.;
salt – 2 tbsp;
ground pepper - to taste.

First we cut the fish, then divide it into two parts, add salt and pepper, and add seasoning. We will sort out the beans, wash them well and dry the onions, peel them and cut them into half rings. Remove the seeds from the pepper and cut it into small cubes. Mix all these ingredients.

For canned fish at home from crucian carp, we will need 0.5 liter jars, which need to be boiled together with the lids. When the dishes are dry, put black pepper, bay leaf, and horseradish root on the bottom. Then a layer of beans and vegetables, with pieces of fish on them, then the layers alternate.

When all the products are laid out, prepare a large saucepan and pour water into it so that it covers only ½ of the height of the jar. First, place the fish in cold water, and then just put the pan on gas. Cook the canned food over medium heat for 5 hours, then remove from the heat, roll up the lids and turn over until it cools completely.

How to cook

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

During this time, you can prepare glass jars and other components. Carrots should be peeled, washed and cut into pieces or grated on a coarse grater. Place a bay leaf, several grains of black and allspice on the bottom of the prepared containers. Then it is recommended to make a layer of carrots and add citric acid. After this, the jars can be filled with fish, leaving a free space between the lid and the food, at least 2 centimeters high.

How to properly preserve fish in the oven?

Canned fish can be made not only in a slow cooker or saucepan, but also in the oven. In order for the fish to be well soaked and cooked, you need to remember a few simple rules.

It is necessary to use jars of the same size, otherwise you risk that canned fish at home in the oven will turn into mush or remain raw.

After all the pieces are in the jar, you need to check them so that there are no gaps.

To ensure that the contents of the jars are well steamed, we use foil. You need to close the neck of the jar with it, press it against the neck so that no air gets in during cooking.

We place the jars at medium height on the grill, and below is a container with a small amount of water.

Place the fish in a cold oven, then turn it on and set the degrees. As soon as the contents of the jars boil, reduce the temperature to 100 degrees and leave for 6 hours.

When the time is up, boil the oil in a saucepan and pour it even hotter into the jars; it should still sizzle. Remove the foil as soon as you take the jars out of the oven. We screw them with metal lids and turn them over.

If you have a lot of fresh fish and don't know what to do with it, prepare delicious canned fish on the stove, in the oven, in the slow cooker or in the pressure cooker. For this you will not need a lot of products; onions, vegetable oil and carrots will be enough. If desired, you can choose a different recipe, where many spices, vegetables and tomato paste are added.

Watch the video: Canned silver carp

Watch the video: Canned small fish

Work progress

After the crucian carp is ready for cooking, place it in a cauldron, add the required amount of salt, cloves, allspice and black pepper to the container. Next, put chopped onions and grated carrots into the bowl. Now all that remains is to mix the contents of the cauldron thoroughly, add water and vegetable oil, cover with a lid and place on the stove. Experienced cooks recommend setting the heat intensity to maximum at the very beginning. When you see steam coming from the dish, lower the heat. You need to cook the fish with vegetables and seasonings for at least two hours. When the crucian carp is ready, it is cooled and then rolled into jars.

Canned river fish at home recipe

Nowadays, it seems that the question of the need to prepare canned fish at home is not urgent, because the variety of fish products and canned food on store shelves may well satisfy any consumer.

And yet, there are times when canned fish is necessary, and we often have complaints about canned fish made by industrial methods: the fish in them turns out to be far from natural, and for some reason they don’t ask us about the additives that are there, we are faced with a fact already when opening a jar of canned food.

This is precisely why some people prefer home canning. This is quite realistic, and there are many options for preparing canned fish, as well as heat treatment methods.

What kind of fish is best to preserve?

I love it. More specifically, particularly tasty canned river fish are made from roach, ruffe, crucian carp, perch, carp, bream...

Among sea fish, saury, pink salmon, mackerel, and herring are preferable.

Any fish, even the most prickly and bony one, softens its bones during the cooking process and does not pose any danger.

What kind of cookware is best to use for preparing canned fish?

You can use a pressure cooker (the fastest cooking method), or a multicooker. And if this is not the case, then a regular oven will suffice.

What options are available for preparing canned food at home?

With the addition of butter or tomato and vegetables.

Recipe for canned fish with tomato (for quick use)

Medium sized carrots – 4 pcs.

Onions – 5 heads

Ripe tomato – 3 pcs.

Ready ketchup – 1 package

Salt, pepper, bay leaf, vegetable oil - to taste

Clean the fish, gut it and rinse well. Place onions and carrots cut into rings into circles in a pressure cooker. Place the fish on top, pour over vegetable oil and ketchup, sprinkle with salt, add peppercorns and bay leaves. Slice the tomatoes and place on top. You can add any other seasoning that you prefer.

Bring the ingredients to a boil in a pressure cooker, turn the heat to low and cook for 1 hour. Open the pressure cooker lid only after it has cooled completely. These canned foods can be stored in the refrigerator for several days.

Recipe for canned fish (for long-term storage)

Salt the prepared fish and sprinkle with any seasonings to your taste. Place in an enamel bowl and leave to marinate for 1.5-2 hours.

Prepare jars (preferably the same size): wash and dry.

Roll up the jars with sterilized lids.

Canned food can also be prepared with the addition of tomato paste or ketchup.

Recipe for canned fish

Onions – 2-3 heads

Tomato paste – 2 tbsp. spoons

Parsley and celery root

Black peppercorns, bay leaf, salt - to taste

Vegetable oil for frying and adding to jars

Clean, gut and rinse the fish well. If it is very small, leave the heads and tails; if the fish is medium or large, it needs to be cut into portions, and broth should be boiled from the heads and tails in a small amount of water.

Canned food can be prepared in its own juice with the addition of vegetable oil. Can be cooked with stir fry and vegetables.

Salt and pepper the fish and leave for 2 hours, sprinkling with apple cider vinegar or lemon juice.

Then roll it in flour and fry in vegetable oil until lightly crusted.

Separately, fry carrots and roots, cut into cubes, and onion half rings.

The process can then be continued in different ways:

1) Place the fish and ingredients in a pressure cooker

2) Place the fish and ingredients in jars

Fill 2/3 full with fish broth (pressure cooker or jars), add peppercorns and bay leaf. But adding broth is not necessary; you can cook the fish in its own juice.

The jars can be sterilized in the oven, covered with foil, for about 4 hours (at the minimum setting).

You can also sterilize them in a large saucepan of water, which after boiling must be reduced to low heat. Sterilization time is about 5 hours.

The fish cooks in a pressure cooker for about 2 hours. After this, it must be transferred to pre-prepared jars (sterilized and dry) and rolled up with sterile lids.

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Classic recipe for canned bream

bream – 1 kg;
carrots – 0.2 kg;
onions – 0.2 kg;
lemon juice – 10 ml;
refined vegetable oil – 90 ml;
salt – 20 g;
bay leaf – 2 pcs.;
black peppercorns – 4 pcs.;
coriander seeds – 10 pcs.;
mustard seeds – 20 pcs.

Clean and gut the bream well, wash and dry. Remove heads and tails, cut off fins. Fillet the bream. Cut it into pieces about 2 cm thick.
Scrub the carrots, wash and dry with a napkin. Cut it into strips or chop it on a grater designed for making Korean salads.
Peel the onion and cut into thin half rings.
Wash half-liter jars and scald them with boiling water. Let them dry. Pour a teaspoon of oil into the bottom of each jar, add spices, which should first be washed and dried.
Place several pieces of bream in each jar, filling them about a third, sprinkle with about 2-3 g of salt. Place half of the prepared vegetables into jars. Place half of the remaining fish on them. Season with salt and cover with remaining vegetables. Place the last pieces of fish on top and salt them. As a result, the jars will be almost completely filled, but about 1-1.5 cm will remain free on top.
Pour a teaspoon of lemon juice into each jar and add 2 tablespoons of oil.
Cover the jars with lids and sterilize in a water bath or in the oven. To sterilize a snack in a saucepan, place a towel in it, place the jars, pour water into the saucepan (level with the contents of the jars), put it on low heat and keep it on it for 3-4 hours after the water boils in the saucepan, adding warm water if necessary. Half-liter jars require 3 hours, liter jars 4 hours. To sterilize jars in the oven, place them on a wire rack in the center of the oven, with a container of water placed underneath them. Turn on the oven at 100-120 degrees and keep the jars in it for 5-6 hours. The fastest way to sterilize is in a slow cooker. To do this, place jars in the multicooker bowl, pour in water (to the level of the fish in the jars), then turn on the stewing program for 2 hours. Periodically check the water level and add hot water if necessary.
After sterilization is complete, carefully remove the jars from the pan, multicooker or oven and roll them up.
Turn the jars over, wrap them up, and leave them for 2 days. While cooling in a steam bath, canned food undergoes additional sterilization, which increases their resistance to unfavorable storage conditions.

Canned river fish

When preparing canned fish, the main thing is to soften all the bones while maintaining the integrity of the original pieces. Next, we will tell you how to prepare canned river fish at home and offer two delicious recipes.

Canned fish in a slow cooker from river fish

small river fish (crucian carp, perch, bream) – 1.9 kg;
Unflavored sunflower oil for sauce – 125 ml;
tomato paste – 95 g;
purified water – 245 ml;
onions – 190 g;
carrots – 190 g;
non-iodized rock salt - to taste;
granulated sugar – 15 g;
apple cider vinegar – 10 ml;
allspice and black pepper – 7-9 peas each;
clove buds – 2-3 pcs.;
bay leaves – 2 pcs.;
refined vegetable oil for filling into jars.

The most convenient way to prepare canned river fish at home is in a slow cooker, which is what we will do now. All visible and invisible bones, of which there are many in river fish, are stewed in the device until soft and are practically not felt in the finished dish.

So, first you need to prepare the fish properly. We clean it, remove the entrails, and also cut off the head, tail and fins.
We wash the rest of the carcass, cut it into portions and place it on the bottom of a multi-pan.
Now we clean and grate the carrots and distribute them on top of the fish.
Next is the turn of the onion. We clean the heads, chop them into half rings and put them in the slow cooker with the carrots.
For the sauce, heat a little water, dissolve the tomato paste in it, add vegetable oil, salt, granulated sugar and vinegar, also throw in allspice and black peppercorns, clove buds and bay leaves.
Pour the mixture into the fish in the multicooker, cover the appliance with a lid and leave to cook for six hours, setting the appliance to the “Stew” mode.
After some time, homemade canned river fish in a slow cooker will be ready.
You can package them hot in sterile and dry jars, fill them with boiled vegetable oil to the top, cover them with lids and, after cooling, place them on the refrigerator shelf for storage.

Canned river fish in a pressure cooker

small river fish (crucian carp, perch, bream) – 1.9 kg;
onions and carrots – 1 kg each;
non-iodized rock salt - to taste;
allspice and ground black pepper - to taste;
refined vegetable oil for filling into jars.

Add some salt to the prepared river fish, cut into portions, and after fifteen minutes, boil it in water for fifteen minutes.
Carefully place the fish in half-liter jars, alternating with onion half rings and grated carrots and seasoning with pepper to taste.
We cover the jars (loosely) with lids, place the pressure cooker on the grate and pour in warm water so that it reaches the vessels' shoulders.
We sterilize the jars at the first stage for half an hour, then turn off the heat, wait until the steam has subsided, and then add a teaspoon of salt, a tablespoon of sunflower oil to each jar and seal the lids.
We put the workpiece in the pressure cooker to sterilize for another hour, then turn off the heat and leave the device to cool for about twenty-four hours. Only after this do we carefully take out the containers with canned food and place them in a cool place for storage.

Sagudai is an amazing dish of fresh raw fish, common in northern Russia. The recipe is based on fish from local waters and simple ingredients: salt, pepper, vegetable oil, onion and vinegar. Next we will tell you how to make this treat from omul.

This exquisite Mediterranean treat is offered by almost every restaurant today. And we offer to create this amazing dish in your kitchen. Next, you will learn how to bake delicious, aromatic and incredibly juicy fish in salt.

Like any red fish, pink salmon tolerates all cooking methods well, maintaining an attractive appearance, juiciness and rich taste. You can complement the treat with your favorite spices and other ingredients that can serve as an interesting side dish for the main dish.

Fish is an indispensable product on the menu of anyone who cares about health. Proper preparation of such dishes allows you to maximally enrich the menu with protein and avoid extra calories. Adding mushrooms to the basic composition of the recipe will help fill the treat with a new taste.

How to sterilize

The containers should be covered with lids and placed in a saucepan. Do not place glass jars directly on the bottom. They may burst. To avoid this, place a wire rack at the bottom of the container and then place the jars out. After this, you can pour water into the pan so that its level is 3 centimeters below the lids.

Canned fish should be sterilized under a closed lid for 8 hours. Periodically you need to add water to the pan. The liquid should not be cold, but boiling. Otherwise, glass jars will burst due to temperature changes. It is also recommended to lift the lids of the containers and squeeze out the air from the canned food using a spoon. Finally, the jars of fish need to be cooled without removing them from the pan, and then rolled up.

Recipe for canned river fish at home

Don't forget to share with a friend, he will be interested.

If you want to get canned fish in tomato, then 2 tablespoons of tomato paste.

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 put spices on the bottom. Pour in vinegar (for canned tomatoes, 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. Add 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.

About canning in an autoclave

This method is considered the fastest, as it takes 40 minutes. In addition to the fish itself, the recipe includes allspice, vegetable oil (4 tbsp), salt and bay leaf. You should start with preparing the crucian carp. Clean the fish, remove the entrails, fins and heads.

According to experts, it is best to roll crucian carp into 0.5-liter jars, which are pre-washed and sterilized. Next, each jar is seasoned with one bay leaf and several peppercorns. Then salt the fish and stir. Due to the fact that during cooking the pieces of crucian carp will shrink, they need to be placed more tightly.

Afterwards, vegetable oil (1 teaspoon) is poured into each jar, enriched with onions, carrots and rolled up. Now place the glass container in the autoclave and fill it to the very top with water. All you have to do is screw on the lid, set the pressure and turn on the fire. After half an hour it can be turned off, but you should not remove the cans. Leave them to cool to 30 degrees. When this happens, you can open the lid of the autoclave and remove the preserved food from it. Judging by numerous consumer reviews, crucian carp canned in this way is practically no different from store-bought products.

Canned fish in the home oven

The best canned tomatoes in vegetable oil are made from: roach or crucian carp, bream or carp, tench or the 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 sauce and spices, then add them. You can make half of the canned food at home in oil as tomato, and leave the other half as is.

It is most convenient to eat and cook fish in small jars. 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!

What products are required?

The main ingredient is, of course, fish. Any available one will do, freshness is important. Canned food is a great idea for those who are interested in fishing. Ingredients for preparing a delicious snack:

fish - 2 kg;
citric acid - 4 g per 1 liter;
sunflower oil - 50-70 ml per jar;
bay leaves, salt and spices - to taste.

You can choose a mixture of peppers for the fish or mix several of your favorite seasonings. Cloves, peppercorns, nutmeg are suitable.

The ingredients needed are the same as for the classic recipe. For this option, you can even take large fish, since you will still have to cut the carcasses into large pieces. Products:

river fish - no more than 1 kg;
water - 300 ml;
vinegar (30%) – 10 ml;
five bay leaves, salt, peppercorns.

Many housewives replace vinegar with lemon juice. With it, canned fish will be more tender and flavorful.

Canned capelin with vegetables and tomatoes

Capelin with vegetables is a delicious and inexpensive appetizer that can be prepared in advance. It can be eaten simply as a salad or served with boiled potatoes.

capelin – 500 g already peeled;
tomatoes – 600 g;
onion – 4 pcs.;
carrots – 1 pc.;
sunflower oil – 6 tbsp. l.;
bay leaf – 1;
flour – 1 tbsp. l.;
sugar – 1 tbsp. l.;
allspice 5 peas;
vinegar (9%) – 1 tbsp. l.;
salt - to taste.

Clean the capelin, remove the heads and fins. Dry with a napkin, put in a tight bag and add flour and a little salt. Close the bag and shake well to distribute the flour throughout the fish. Fry the capelin on both sides until lightly browned. Divide into jars without packing too tightly.

Chop the onion thinly, into half rings or smaller. Grate the carrots into long strips using a grater for Korean salads, but you can also use a regular grater. Fry the vegetables until almost done.

Grind the tomatoes into a puree and rub through a sieve. If you don’t have fresh tomatoes, you can use tomato juice or tomato paste diluted with water. Pour tomato puree over the fish, season the sauce to taste with sugar, salt and vinegar. Pour the sauce into jars with fish. Place in a cold oven and simmer at 100 degrees for half an hour. Roll up.

Secrets of preparing canned fish

To make the semi-finished fish product tasty and aromatic, you need to adhere to three rules:

wash all ingredients thoroughly;
choose only fresh fish;
choose only the “correct” marinade recipe, it will determine how tasty and dense the canned food will be.

It is not necessary to remove bones from fish; under the influence of heat treatment they become soft and will not harm human health.

You should never skimp on spices and herbs. A mixture of peppers, ginger, bay leaf, cloves are precisely the ingredients that determine the aroma and taste of the finished product. It is better to take good quality oil and tomato paste, because the consistency of the product depends on them.

Nutritional value and calorie content of canned fish

Canned fish is a product that has undergone heat treatment at a certain temperature and sterilization, hermetically sealed. The main feature of the product is its long shelf life. Canned food is prepared from different types of fish, having previously prepared the semi-finished product.

Nutritional value and calorie content of canned fish

Natural canned food contains only salt and fish. When preparing canned fish, fish is processed using one of the chemical methods, using salt, spices, smoke and oil, or thermally. This product is also distinguished by the type of filling. They can be cooked in oil, tomato juice, in their own juice or with the addition of vegetables.

The calorie content of canned fish is 88 kcal per 100 g.

The benefits of canned fish for the human body are invaluable, because they contain:

vitamins: A, D, E, K;
minerals: iron, phosphorus, potassium and others.

But we should not forget that even the most useful product can cause harm. If you eat canned food, you can become infected with botulism.

It is not the bacterium itself that is terrible for the body, but the toxins produced by it. Therefore, before eating canned food, it is recommended to sterilize it. You cannot eat a product after its expiration date has expired. You should not eat canned food if the can is deformed.

Ingredients

The recipe is very different from the past, but the appetizer is no less tasty. Products to prepare:

small fish - 3 kg;
wheat flour - 100 g;
vegetable oil - 50 ml;
carrots - 2 pcs.;
onions - 2 pcs.;
tomato paste - 300 g;
water - 700 ml;
bay leaves, peppercorns and salt.

You can buy tomato paste from the store or make it yourself. However, it should not contain any additional components (vegetables, spices), otherwise the taste of the finished snack will be unpredictable.