Homemade canned river fish in a slow cooker

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 in half-liter jars

You can prepare homemade canned river fish. You can take any species, but more often they use pike, carp, carp, and catfish. You can preserve crucian carp, including small ones. If the fish is large (for example, silver carp), then it is better to fillet it, that is, preserve only boneless fillets.

In addition to fish, you will need:

• 50 ml of vegetable oil for each 0.5 liter jar;
• salt, allspice, bay leaf to taste.

Prepare the fish, cut into small pieces. Rinse, dry well, pat dry with paper towels. Salt and sprinkle with spices to your taste. Leave for one and a half so that the fish marinates.

Classic recipe

Stewed fish (you can prepare the dish in the oven at home) is a rather rich dish that is very popular. The product can be consumed as an independent dish, or used as a preparation.

Composition of ingredients

To prepare fish stew for 10 servings you will need:

• 5 kg of fish (it’s better to take carp);
• 25 g table salt;
• 1 tbsp. odorless sunflower oil;
• 15 g ground black pepper;
• 5 laurel leaves;
• 1-2 tbsp. l. peppercorns.

There are about 150 kilocalories per 100 g of finished product.

Step-by-step cooking process

Preparing the dish is quite simple.

All ingredients must be prepared in advance on the work surface, and then follow the instructions:

1. To prepare stew, you need sharp tools. Use a knife to carefully separate the fillet of the main part of the fish.
2. The resulting fillet must be thoroughly rinsed under running water and then removed excess liquid using paper towels.
3. The fish must be divided into pieces, the width of which should not be more than 3 cm.
4. For preparation you will need a jar with a volume of 500 ml. At the bottom you need to place a few black peppercorns and 1 laurel leaf.
5. Pieces of fish fillet should be placed in a jar, thus filling it ½ of the way. On top you need to add table salt and ground black pepper.
6. You need to place several pieces on the prepared layer of fish so that the jar is filled to the top.
7. For further preparation you will need foil. Cover the top of the jar with a sheet of foil, and then bend the corners so that the container is closed.
8. Place a cloth pre-moistened with clean water on the surface of the baking sheet. The jar must be placed on the fabric.
9. Place the jar in an unheated oven and then set the temperature to 110 C°. When the liquid in the jar begins to boil, you need to set the timer for 60 minutes, then increase the temperature to 150 C° and keep in the oven for another 60 minutes.

   

10. After a certain time, you need to pour 50 ml of vegetable oil into the jar.
11. Finished canned food should be covered with a lid and left on an equal surface. First you need to turn the jar upside down and wrap it in a warm cloth.

From this amount of ingredients you can prepare 5 cans (volume 500 ml) with blanks.

What can I add?

Fish stew prepared at home can be varied to suit your taste with many different ingredients.

What can be added to the product:

You can also use different spices to add a richer flavor. Some use ground black pepper and paprika. If desired, you can add cloves and nutmeg.

How to serve a dish

You can serve the finished dish on the table as an independent product, or as a preparation. Canned fish are used to prepare salads and main courses. You can serve the finished dish with garlic croutons or fresh bread. If desired, you can decorate the finished product with fresh herbs.

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.

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.

1. Cut the onion into rings and place the pieces of fish on top.
2. Add all the seasonings prescribed above, be sure to add salt.
3. 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 mackerel in tomato

Mackerel in tomato is very tasty. But you should know that the taste of the sauce is affected by the quality of the tomato paste. You should buy one that does not contain artificial additives.

• mackerel – 1 kg;
• tomato paste – 1 cup;
• onion – 300 g;
• carrots – 300 g;
• salt, sugar to taste;
• bay leaf – 5 pcs.;
• allspice – 6 peas;
• table vinegar (6%) – 50-70 ml;
• vegetable oil for frying.

Wash and clean the fish, cut into pieces. Add salt and leave for 40 minutes. Meanwhile, prepare the sauce. Fry thinly sliced ​​onion and chopped carrots. Add tomato paste and a little water. The amount of water depends on the desired thickness of the sauce. Usually, add about half a glass. Bring the sauce to taste by adding salt and sugar. Simmer until vegetables are soft.

Place the fish in jars, add bay leaves and peppercorns. Pour over the sauce. Place the jars in the oven and cook at 120 degrees for 4 hours. Roll up the cans.

The best stew recipes at home

There is a dish that helps out in all cases - stew. Agree, if you need to quickly prepare soup or, for example, stew potatoes, but don’t have time to prepare broth or fry meat, stew is ideal.

Stewed chicken

I want to share a recipe for homemade chicken stew. Making chicken stew at home is easy. There are several options: stew prepared in a saucepan and stew prepared in the oven. Today we are preparing stew in the oven.

Ingredients:

• bay leaf - 1-3 leaves;
• salt - to taste.

Chicken stew. Step by step recipe

1. Wash the chickens and dry them with a paper towel to remove excess moisture. Cut them into large pieces.
2. We remove the cut chicken fillet to the side; we will not make stew out of it, but will leave it for preparing another dish.
3. Cut the rest of the chicken into small pieces, along with the bones. To make this easy, simply use a large, sharp knife.
4. Place all the meat in a bowl, fill it with cold water and rinse.
5. Drain the excess liquid through a colander and add salt to the meat. Stir the meat so that it is evenly salted.
6. Place the paper you use for baking on a baking sheet.
7. We prepare the jars: they need to be washed and dried well. It is not necessary to sterilize them, since they will last quite a long time in the oven.
8. At the bottom of each jar, and we will use 0.5 or 0.7 liter jars, place a bay leaf and allspice. Note! The ingredients list the amount of spices per jar.
9. We put the meat in the jar quite tightly, but leave 2-3 centimeters free on top so that the meat has room to boil.
10. We place the jars on a baking sheet, which we have previously covered with paper, cover the top with sterile lids and put them in the oven, it should be cold.
11. Set the oven temperature to 250 degrees. We wait until the meat boils, reduce the temperature to 150 degrees.
12. We simmer the meat for three to four hours. Then we take it out of the oven and roll up the lids.

So you have learned how to make homemade chicken stew. I would like to note that the stew can be stored not only in the refrigerator, but also at normal room temperature. Chicken stew prepared at home is very tasty and much cheaper than store-bought. You can cook any lunch with it. Don’t forget to visit our website “Very Tasty”, because new recipes have been prepared for you. Bon appetit!

Stewed fish

In addition to canned meat, there are also fish ones, for example, fish stew. At home, canned fish is prepared in the oven. This recipe will be especially useful for avid fishermen. After all, this often happens, the husband brings a lot of fish from fishing and you don’t know where to put it. You freeze half, and distribute half among friends and relatives. And here is a good recipe: homemade fish stew. Rejoice, fishermen! Now your work will be appreciated.

Ingredients:

• silver carp - 2 pieces;
• black peppercorns - 3-4 pieces;
• vegetable oil - 50 milliliters;
• salt - 1 teaspoon;
• ground black pepper - 1/2 teaspoon.

Stewed fish. Step by step recipe

1. We clean the fish from scales, gut it and wash it thoroughly: inside and out.
2. We cut off the head and all the fins of the fish. We take out the backbone and cut it into boneless fillets.
3. From one fish we got two large fillets. We cut each fillet into large, preferably equal-sized pieces. Such that they fit well in a jar.
4. Pour peppercorns into clean and dry jars; for this recipe we use black pepper, not allspice.
5. Place pieces of fish in a jar, salt the fish when it reaches the middle. Please note: we indicate salt and spices per jar.
6. Following the salt, add ground black pepper; it will not only add flavor, but also improve the taste of the fish.
7. Next we add the fish. Salt and pepper again.
8. Until the end of the can there is fish. So fill all the jars and cover them with lids.
9. Cover the baking sheet with a cloth and pour a little water on it. Place jars of fish on the fabric.
10. Place the jars of fish in a cold oven, turn it on to 100 degrees and let the contents of the jar boil.
11. As soon as the fish boils, turn the temperature to 110 degrees and simmer for one hour.
12. After an hour, add the temperature to 150 degrees and simmer for another hour.
13. We take the jars out of the oven and add 50 milliliters of vegetable oil to each.
14. We put the fish back in the oven and leave it to simmer for another two hours.
15. We take the jars of fish out of the oven and immediately roll up the lids.

Homemade fish stew is ready. When the contents of the jar cool, a tasty and tender jelly forms in it. You can eat it with anything, because homemade canned fish is a universal dish, and it goes well with potatoes, or just with bread. Be sure to visit our website “Very Tasty”, a wide variety of dishes await you: from simple to sophisticated. Bon appetit!

Beef stew

Today I would like to suggest making beef stew, an unpretentious dish, but very convenient. Anyone can prepare beef stew at home. Someone, of course, will say, why bother if you can buy stewed meat in the store. But, believe my experience: the best beef stew is, of course, homemade.

Ingredients:

• beef - 1 kg;
• vegetable oil - 50 milliliters;
• ground black pepper - to taste;
• hot water - 1 liter;
• bay leaf - 2-3 leaves;
• salt - to taste;
• beef lard - 100 grams.

Beef stew. Step by step recipe

1. Cut the beef lard into small pieces and place it in a deep roasting pan or cauldron.
2. Add vegetable oil to the lard, preferably odorless.
3. Fry the beef lard until it turns into cracklings so that the fat is completely rendered.
4. Wash the beef, dry it from water and cut into small pieces. Place the meat in the melted fat and fry on all sides. During frying, the meat should be stirred constantly so that it does not burn.
5. When the meat is lightly fried, add salt and pepper.
6. Pour hot water into the roasting pan with meat, close the lid, let it boil and reduce the heat. Simmer the meat for three hours, do not add heat.
7. 30 minutes before the end of stewing, add the bay leaf and turn up the heat a little so that the excess liquid evaporates faster.
8. We take sterile jars and transfer the meat from the fryer into them. Leave a little space on top, not filling the jars completely. We roll up the stew with lids that have been sterilized in advance.

As you noticed, cooking beef stew at home is not that difficult. But at any time you can open a jar of delicious, aromatic, homemade beef stew. And prepare any dishes from it: soup, potatoes or naval pasta. And as always, I invite you to our website “Very Tasty” for new and delicious recipes. Bon appetit!

Canned saury in its own juice

Saury in its own juice is a popular type of canned fish. You can prepare it yourself. You can also cook other fish using this recipe.

• saury – 1 kg;
• salt, allspice, bay leaf.

Clean the saury, cut off the fins and cut into pieces. Salt and pepper. Leave for a couple of hours in a cool place to marinate.

Canned fish in oil

A simple way to cook canned fish in oil. The recipe uses pink salmon, but you can use any other fish.

• pink salmon fillet – 1 kg;
• refined vegetable oil - 500 ml;
• spices to taste.

You can take ready-made seasoning for fish or use black and allspice, cloves, and bay leaves.

Cut the pink salmon fillet into pieces and place in a suitable container. Salt, add spices and oil. Stir, cover and refrigerate overnight.

Place the fish in clean, dry jars quite tightly and pour in the oil in which the fish was marinated. Set the temperature to 120 degrees and cook for 4 hours. Remove and, without allowing to cool, seal tightly.

How to cook stew in a slow cooker

Naturally, store-bought stew cannot replace home-cooked stew made from natural meat or fish.

To cook stew in a slow cooker, you need to cut the meat or fish into small pieces. Select the “Stew” function (if available), which is designed for 4 hours of cooking. The stew will then turn out to be as soft and juicy as possible, as if it melts in your mouth. There is no need to add water during stewing, as the meat will provide moisture on its own. If desired, you can add your favorite spices and salt. All ingredients can be changed to suit your taste. At the end of cooking, place in sterilized jars and seal. If the multicooker does not have the “Stew” function, you can set it to the “Porridge” mode, only then it is important to ensure that the meat is soft and completely cooked. You will need to use the “Porridge” function 2 times, since this mode is designed for 2 hours of cooking food.

After cooking the stew, the smell may linger for a long time, so you should pour water and add a slice of lemon and boil the container. This way all the extra odors will go away and you can prepare a new dish.

The convenience of cooking stew in a slow cooker is that by turning on a certain mode, you can calmly go about your business. When everything is ready, the kitchen appliance will “call” itself by beeping.

You need to store the stew in a cool place so that it does not spoil. It can stand in the cold for a long time. As a rule, stewed meat is stored for more than 2-3 months, but in practice such delicacies do not last long.

It is important to remember that the stewing process significantly reduces the amount of cooked food. Therefore, if you plan to make several cans of stewed meat, then you need to stock up on a sufficient amount of meat or fish.

Homemade herring sprats

Delicious homemade sprats can be made from herring.

• herring (already peeled) – 1 kg;
• vegetable oil – 500 ml;
• black tea (dry brew) – 3 tsp.
• salt, black pepper - to taste;
• bay leaf – 6 pcs.

Brew tea with 200 ml of boiling water, let it brew for half an hour, strain. Dry the cleaned and washed fish with napkins, salt and pepper. Mix tea infusion and oil.

Place the fish in jars and pour in the tea-oil mixture. Cover with lids (without rubber bands) or foil. Cook for 3 hours at 120 degrees in the oven. Roll up the jars and cool. Keep refrigerated.