Canned fish in a slow cooker and pressure cooker: recipes for cooking in oil and in tomato, from river bream at home

Basic Rules

You can prepare canned fish for the winter from any type of river inhabitants, including small fish. The only difficulty in cooking is cleaning the fish. It needs to be freed from scales, gutted and cut into pieces. Small fish can be left whole carcasses.

Canned food is prepared in glass jars; it is better to take a container with a capacity of 0.5 liters. The jars are sealed tightly and stored in the cold. An exception is canned food prepared in an autoclave; such preparations can be stored at room temperature.

With caviar

Canned silver carp can be prepared at home using only fish roe.

Ingredients

For the dish you need to take:

Preparation

The cooking process includes several stages:

Fresh caviar must be rubbed through a grater to remove films.
You need to bring water and salt to a boil, then pour clean eggs into it in a large bowl.
The mixture should be stirred for 3-4 minutes and then cooled.
Next, pour the caviar and liquid into a colander covered with gauze.

When the brine has drained, the eggs can be transferred to clean jars, covered with lids and left in a cool place for storage.

Canned small river fish in oil

Canned food made from small river fish – roach and bleak – is very tasty. We will cook the fish in oil.

cleaned and gutted small fish without heads and fins – 1 kg;
salt – 20 g;
refined vegetable oil – 150 g;
bay leaf – 3 pcs.;
mixture of peppercorns – 20 pcs.;
cloves (optional) – 6 buds.

Prepare the fish and cut into 3 cm pieces, add salt, mix well and leave for half an hour. Place bay leaves, peppercorns, and clove buds on the bottom of the prepared jars. Place the fish pieces tightly to the level of the narrowing neck of the jar. Pour in oil until it completely covers the fish.

Place the jars, covered with lids, in a saucepan with a towel on the bottom. Pour warm water so that the liquid level covers two-thirds of the height of the jars. Bring to a boil and reduce heat greatly. Cook for 3.5 hours. Then remove the cans one by one and roll them up.

Canning fish in a slow cooker

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Canned fish is good because it is suitable not only for making quick soup, but also for serving with boiled potatoes - very tasty! If you or your other half like to spend time by the river with a fishing rod, then pay attention to this article! You can prepare canned food from even the smallest river fish in a slow cooker. Stop pampering your cat with fresh river gifts, it’s time to prepare delicious homemade canned food. In this article you will find recipes that will help you prepare your catch deliciously, and then store it in jars for a long time.

Canned fish with added oil

To prepare such canned river fish in a slow cooker, perch, chebak, bream and any other river fish that you have are suitable. We will prepare canned food that will be no worse in taste and quality than the most expensive store-bought ones!

You will need for cooking:

kilogram of fish;
10-15 black peppercorns;
two carnations;
Bay leaf;
bulb;
three tablespoons of sunflower oil;
half a liter of water;
salt.

You don’t have to add onion, but it won’t be superfluous; it will add a special aroma and taste to canned fish. You can really make amazing canned food from river fish in a slow cooker. Follow the instructions and get a delicious product!

Preparing canned fish with oil

The first step is to prepare the fish: remove the heads, gut them, cut off the fins and tails, remove the scales. Cut the fish into portions if it is large. Canned small river fish in a slow cooker are prepared from whole carcasses.

Cut the onion into rings and place the pieces of fish on top.
Add all the seasonings prescribed above, be sure to add salt.
Fill with half a liter of water, set to “Extinguishing” mode.

When the fish is ready, you can eat it immediately, or you can put it in jars, put it in the refrigerator and take it out as needed. We’ll tell you how to seal canned river fish cooked in a slow cooker in jars so that they can be stored for a long time at the end of the article.

This fish can be eaten directly with the bones - they will be boiled, soft and will not interfere with the taste of the canned food.

Homemade canned fish with vegetables

It’s very pleasant to open a jar of such canned food on a cold winter evening and eat it with boiled potatoes, remembering the summer days and the very fishing trip where you managed to catch this fish! You can also cook a light soup, it will be very tasty, and it will take a minimum of time to prepare - just add potatoes, bring it to readiness, and you can take a spoon.

What do you need to prepare homemade canned river fish in a slow cooker? The main thing is fish, and everything else is available in every home. You will need:

about 3 kg of small river fish;
kilogram of carrots;
onion (1 kg);
3 kg of tomatoes;
three tablespoons of sugar;
two tablespoons of salt (more is possible, you need to taste it);
a teaspoon of ground black pepper;
two glasses of sunflower oil;
a glass of table vinegar - 9%.

Preparing canned fish with vegetables

Canned river fish cooked in a slow cooker tastes like high-quality sprat in tomato sauce. Prepare the product for future use so that any day you can open a jar of delicious fish that you caught yourself with potatoes!

Carrots and onions must be peeled. Cut the onion into half rings and the carrots into cubes or circles. Fry in sunflower oil until beautiful golden color.
Pass the tomatoes through a meat grinder, mix with carrots and onions, add sugar, salt, pepper, sunflower oil.
Clean the fish from heads, fins, entrails and scales. Place in a slow cooker, pour in vegetable sauce.
Set the “Extinguishing” mode and wait for the ready signal.
Open the lid, pour in the prepared vinegar, set to fast mode.

Once the canned food is ready, you can eat it immediately without steeping. There is no need to remove the bones; you won’t even feel them, they will be so soft and cooked!

Canned food in tomato sauce

I would like to immediately warn you that preparing such homemade canned food is dangerous, because after it you will never want to eat store-bought ones again! River fish makes incredibly tasty, ideal canned food that can be used for making soups or simply eaten with potatoes or bread. Another advantage of such canned food is profit. Even if you or your spouse are not fishermen, you can buy river fish much cheaper than sea fish.

kilogram of river fish (any);
bulb;
5 tablespoons of tomato paste;
two bay leaves;
a mixture of ground peppers;
two tablespoons of 9% vinegar;
salt.

There is absolutely nothing on the list that is superfluous or difficult to find. And preparing such canned food is very simple.

Cooking canned food in tomato sauce

Remove fish heads, tails and fins. Gut it, clean it of scales; we don’t need it in cans.
Cut the onion in any convenient way.
Place onions and fish in the bottom of the multicooker pan. Add salt, pepper, stir. Pour in a little water - a glass will be enough. Set to “Stew” for 1 hour.
After the readiness signal, you need to add tomato paste and vinegar. Taste and add more salt or seasonings if necessary. Put in a bay leaf, set it to “Stew” again, but in half the time.

When hot, such canned food is not as tasty as when cold, so we recommend waiting until it cools completely.

We looked at recipes for canned river fish in a slow cooker. Now I would like to talk about how to preserve the product for a long time in jars.

Rules for closing canned food in jars

There are many ways to close jars so that food can be stored in them for a long time.

If you are going to close canned goods immediately after they are ready, while they are still hot, then use this method:

Wash the jars without detergent, but with baking soda. Place a metal plate or basin on the stove, pour a little water - about a finger from the bottom. Place the jars upside down and bring to a boil.
Boil the jars over low heat for 1-2 minutes. Carefully remove the dishes and put the lids on to boil. Place the canned food and close the lids tightly.
Turn jars upside down until completely cool.

If you are closing already cooled canned goods, then place them in clean jars, place them in a bowl of water and boil for 15 minutes, covering, but not sealing, with lids. Then close the lids.

Canned fish in a pressure cooker

Everyone's favorite canned fish. In a pressure cooker this can be done 4 times faster. What a delicious treat! You can store it at room temperature for a year, that’s for sure. But I think you won’t allow such jars to stand for long.

Ingredients for Canned Fish in a Pressure Cooker:

Fish (I have mackerel) - 2 kg
Salt (without slide) - 2 tbsp. l.
Allspice (peppercorns) - 1 tsp.
Bay leaf - 4 pcs
Vegetable oil – 250 ml
Water (boiling water) - 700 ml
Black tea (brew in boiling water while cutting the fish) - 2 bags.

Cooking time: 60 minutes

Recipe for “Canned fish in a pressure cooker”:

For 2 kg of mackerel you will need 4 cans x 0.5 l or 7 cans x 0.3 l. I take them with screw caps.

1. Gut the fish (I made mackerel), cut off the heads and fins. 2. Cut with a sharp knife into pieces 2.5 - 3 cm. 3. Place carefully so that the pieces remain intact in a pressure cooker. 4. Now salt, pepper, bay leaf, vegetable oil. 5.

Carefully pour the brewed tea on top. 6. Do not stir. 7. Close the lid and place on high heat. 8. When the pressure cooker builds pressure, reduce the heat to low. 9. Cook for 1 hour. Turn off the stove and leave it like that for about another hour. 10.

Meanwhile, place the jars in a cold oven and add screw caps. Turn on the oven at 150 degrees for 20 minutes. 11. Now open the pressure cooker. Place the fish in hot sterilized jars, fill it to the brim with the remaining liquid. Screw on the lids. Ready.

The fish turned out delicious. The bones are all soft and cooked.

When the jars have cooled, simply store them in the pantry.

Canned small crucian carp with vegetables, cooked in a slow cooker

It’s easy to prepare homemade canned fish in a slow cooker. Canned food will have a richer flavor since the fish is cooked with vegetables. You can take various small river fish, for example, crucian carp.

small crucian carp, peeled – 1.5 kg;
carrots – 1 large;
onions – 3 medium;
garlic – 2+-3 cloves;
tomato paste – 2 tbsp. l.
sunflower oil – 5 tbsp. l.

Peel the vegetables. Cut the carrots into cubes, the onion into half rings, and the garlic into slices. Cut the cleaned crucian carp into 2-3 parts. Salt and pepper the fish.

Pour 2 tbsp into the multicooker bowl. l. oils Place the fish and place the vegetables on top. Vegetables also need to be salted and peppered. Spread the tomato paste over the vegetables and pour in the remaining oil. Add water.

Turn on the extinguishing mode for 4 hours. And if large crucian carp are used, then you need to simmer for at least 6 hours so that the bones have time to become soft. Place the hot fish and sauce into sterile jars and roll up immediately.

With pearl barley

The calorie content of such a treat is approximately 107 kcal.

And BZHU:

BJU	Value in g per 100 g
Squirrels	15,4
Fats	3,4
Carbohydrates	11,1

Ingredients

For the dish you need to take:

silver carp fillet – half a kilo;
tomatoes – 750-800 g;
onions and carrots – 350 g each;
beet sugar – 3.5 tbsp. l.;
pearl barley – 130-150 g;
salt – ½ tbsp. l.;
vinegar - 2 tbsp. l.;
oil.

Preparation

The cooking process includes several stages:

The fish needs to be fried in pieces in a frying pan with heated oil until cooked.
In a separate bowl, you need to sauté small pieces of all vegetables. The skins of the tomatoes are first removed.
Barley without salt should be boiled until soft and rinsed.
Place fish, cut into small pieces, and cereal into a frying pan with vegetable mixture. Salt everything, add sugar, mix and simmer for 15-17 minutes.

Lastly, vinegar is poured into the mass, it is stewed for another 3-4 minutes, after which it is put into sterilized jars and rolled up.

Pike in oil, cooked in the oven

Another delicious homemade recipe is pike in oil. Canned food is prepared in the oven. For cooking, it is better to take small-sized pike; they are cut into steaks. If you catch a large fish, it is better to cut the fillet from the ridge. There is no need to pick out the small bones that will remain in the fillet; they will become soft during stewing.

To prepare one half-liter can of canned food you will need:

prepared pieces of pike – 400-500 g;
bay leaves – 2 pcs.;
allspice – 3 pcs.;
vegetable oil - how much will go in;
salt and spices to taste.

Clean the pike from scales, gut it, cut off the fins and head. This waste should not be thrown away; it can be used to prepare fish soup.

Cut the fish into small pieces about 3 cm wide. Season with salt and pepper. You can use any other spices for fish. Stir until each piece is coated with spices. Leave for 30-40 minutes so that the fish absorbs the aroma of spices and is salted.

Canned herring in tomato sauce

Herring in tomato sauce has a spicy taste. The fish will be especially tasty if the sauce is made from fresh tomatoes. But in their absence, you can use tomato paste diluted with water to the consistency of juice and pulp.

herring – 2.5 kg (weight of peeled fish);
tomatoes -2.5-3 tomatoes;
6-7 tbsp. l. granulated sugar;
100 ml vinegar (9%);
vegetable oil – 1 cup;
black pepper – 8 peas;
bay leaf – 2-3 pcs.

Pass the tomatoes through a meat grinder, then rub through a sieve. Pour the tomato mixture into a saucepan and put on fire. Cook for a quarter of an hour. Then add salt, sugar, vegetable oil. Boil over low heat for another half hour.

Prepare the fish - clean it, cut it into pieces. Place in a saucepan with a thick bottom, pour in tomato. Cook at very low boil for 4-5 hours. Five minutes before it’s ready, pour in the vinegar.

Place the fish in sterilized jars, pour in the sauce and roll up immediately.

Bream stew cooked in an autoclave

Canned food for long-term storage should be prepared in an autoclave. In this recipe, the preparation is made from bream and vegetables.

bream, cleaned and cut into pieces – 500 g;
carrots – 1 pc.;
onion – 1 pc.;
salt – 1 tsp;
bay leaf – 1 pc.;
black pepper – 4 peas;
vegetable oil – 2 tbsp. l.

Sprinkle the bream cut into pieces with salt and set aside for half an hour. Peel the vegetables, grate the carrots into thin strips, chop the onion into half rings.

Place peppercorns and bay leaves at the bottom of the jar, then tightly lay fish and vegetables in layers. Drizzle oil on top. The jar should not be filled to the top, but to the level of the “shoulders”. Roll up the jar.

Place the jars in the autoclave and add water. Close the lid of the device. Cook for 50 minutes at 110 degrees. Remove the jars from the autoclave after they have cooled completely.

Recipe for winter in tomato

This recipe uses high-quality tomato paste to fill the fish.

Preparation next.

Ingredients

For the dish you need to take:

pieces of silver carp fillet – 320-250 g;
onion – 80 g;
cloves – 1 pc.;
red and black pepper – 2 peas each;
salt, tomato paste.

Preparation:

The cooking process includes several stages:

Fish pieces need to be salted and lightly fried on all sides.
Chop the onion into half rings and cook until softened in a separate frying pan. Then pour the tomato paste over the pieces, add salt, stir and heat for another 2-3 minutes.
First put the fish (half) into sterilized jars, then the onions with sauce, spices and the remaining pieces of silver carp.

The containers need to be rolled up and simmered in an autoclave for 35 minutes. at 110°.

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.

Useful tips and tricks

The following tips will help you prepare delicious homemade canned fish:

since fish undergoes heat treatment during canning for a long period, it must be cut into large pieces (otherwise the silver carp will become very boiled);
You can leave bones in the fish only if the dish is being prepared in a slow cooker or pressure cooker, otherwise they will not soften;
Canned food should be placed in perfectly clean and sterilized jars (according to some recipes, they are processed already filled).

There are more than 10 successful recipes for canned silver carp. Any of them can be repeated at home.

Pike perch canned in tomato

These canned foods can be made from pike perch or other river fish. Fish canned in tomato.

pike perch – 2.5 kg;
onions – 500 g;
vegetable oil – 200 g;
tomato paste – 300 g;
vinegar 9% - 100 ml;
salt – 1 tbsp. l. with a small slide;
bay leaf – 2-3 pcs.;
allspice peas – 5-6 pcs.

Clean and gut the fish, cut into pieces 3-4 cm thick. Chop the onion into half rings. Take a bowl with a thick bottom. Lay the fish and onions in layers, sprinkle each layer with salt, sprinkle with spices (put allspice peas and broken bay leaves) and pour over a spoon of oil.

Dilute vinegar in water (200 ml), pour over fish, simmer at very low boil for 4 hours. Make sure that the liquid does not boil away; if necessary, add boiling water.

Dilute the tomato paste with water (300 ml), pour into the pan and continue to simmer for 40 minutes. Then place the hot fish and sauce into sterilized jars and roll up.

Oven recipes

In the oven, the discussed treat can be prepared in different ways. For example, in oil with spices or with the addition of assorted vegetables.

In oil with spices

Almost any oil will do. But it’s most convenient to use sunflower.

Ingredients:

silver carp fillet, cut into pieces – 2.3-2.5 kg;
any vegetable oil – 150-160 g;
laurel – 6 leaves;
allspice – 8-9 peas;
spice mixture “For fish” - 3.5-4 tsp;
salt.

Preparation:

Pieces of cleaned fish should be placed in a large bowl, sprinkled with salt and selected spices. Be sure to mix all ingredients thoroughly. It will be convenient to do this by hand.
In this form, the silver carp should be left for approximately 2-2.5 hours so that the pieces are well marinated.
While the fish is being prepared, you need to take care of the glass jars - wash them thoroughly, dry them, and then place pepper and bay leaves on the bottom of the containers.
The containers need to be filled very tightly with pickled pieces of silver carp so that there is no free space left.
Next, the jars are covered with foil, placed on a baking sheet and sent to the oven at 150°.
When fish juice appears in the containers and begins to boil, the heating temperature should be reduced to 110°. Afterwards the canned food will be cooked for another 60-65 minutes.
Separately, you will need to bring the vegetable oil to a boil. It is used to fill jars of fish taken out of the oven to the top. After that, under the metal lids, you need to simmer the canned food for another 30-35 minutes.

Rolled up jars with silver carp treats should be rolled up, turned over and left in this form until completely cooled. You will need to store canned food in a cool place.

With assorted vegetables

Vegetables for this treat include carrots and onions.

Fresh herbs will be a tasty addition to them.

Ingredients:

fish fillet (peeled and cut into pieces) – 900-950 g;
white onion – 2 heads;
dill and parsley - 1 sprig each;
large carrots – 1 pc.;
beet sugar – 10 g;
tomato paste – 1/3 cup;
coarse salt – 20 g;
vinegar - 1 tbsp. l.;
cloves and allspice peas - 5 pcs.

For dishes, you should take a clay container, which retains moisture well and allows you to maintain the temperature at the same level. You should also preheat the oven to 200°.

Preparation:

For vegetable dressing, you need to peel the onion and cut it into small cubes. And then fry in hot oil until soft.
Next, you can pour granulated sugar into the onion and add tomato paste mixed with water. The mass must be mixed very thoroughly and heated for 7-8 minutes, stirring constantly.
At the next stage, grated raw carrots are placed at the bottom of the clay pot. You need to place pieces of fish on it and pour the sauce prepared in the frying pan in the previous step.
All that remains is to add salt, all the spices and about ½ tbsp. water. To make the mixture thicker, some housewives use a handful of oatmeal at this stage.
The container with the fish and other ingredients must be closed and placed in the oven at the temperature set at the very beginning.
The treat will simmer for 2.5-3 hours.

Before putting the canned food into jars and rolling it up, add vinegar to the mixture and stir. You will need to store the treat in a cool place.