Canned pike: in an autoclave, saucepan, pressure cooker, oven, recipe

Basic Rules

So that your work does not go to waste, you need to follow the cooking rules:

For canning, it is better to use fresh fish, but in a pinch, frozen fish will do. But in the latter case, you need to let the product thaw slowly, preferably in the refrigerator;

Before cooking, pike must be cleaned, fins removed and heads cut off. Cut the prepared carcasses into pieces 3-4 cm wide. If the pike is large, then it is better to remove the fillet and preserve the fish without the ridge and large bones. There is no need to select small bones; during the cooking process, they will become soft, just like in canned food from the store.

It is better to store canned food in the cold - underground or in the refrigerator. Storage period - no more than 6 months. Only canned goods made using an autoclave can be stored for 1 year.

About the benefits of home canning

Canned fish is a category of products that is not used every day, but is very helpful at the right time. Few people know that canned fish can and should only be prepared at home. Of course, some consider it unnecessary to spend time preparing homemade fish preparations, because on the shelves there is a huge selection of this product for every taste.

But hardly anyone will argue about the benefits of home canning, since manufacturers add various additives to their products, sometimes even forgetting to indicate them on the packaging. Some additives are not healthy at all, and if we talk about home canning, then you know for sure that your product is natural and does not contain harmful additives.

To prepare canned food, you can take any type of fish that is in your refrigerator or the one that is your family’s favorite. These can be large varieties of sea fish or small river fish.

You can cook canned fish in a pressure cooker, oven or slow cooker. Also, each housewife has the right to independently choose the recipe and ingredients. There are two main ways of cooking: with oil or with the addition of tomatoes and vegetables.

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Canned pike cooked in the oven

Not everyone has an autoclave, but equally tasty canned pike can be prepared in the oven.

prepared pike (cleaned, cut into pieces);
salt and spices to taste;
bay leaf 2 pcs. per jar of 0.5 liters;
allspice peas – 5 pcs. on the jar;
vegetable oil – 100 ml per jar.

Place the cut fish into a large bowl or basin. Salt, pepper, you can use any other spices of your choice. The easiest option is to buy ready-made seasoning for fish. Mix everything well so that the seasonings are well distributed, and leave the fish to infuse for an hour and a half.

While the fish is brewing, prepare jars and foil for lids. Place a bay leaf and peppercorns in each jar. Fill the container with fish, placing it tightly. There is no need to fill it all the way to the top; just fill the jars up to the shoulders.

Cover the jars with foil lids. Place the jars on a wire rack; it is better to place a baking sheet with water under the wire rack to prevent the broth from the jars from getting onto the bottom of the oven. Turn on the oven, setting the temperature to 150 degrees. As soon as the liquid in the jars boils, reduce the heating level to 110 degrees. Cook for 5 hours.

Towards the end of the cooking time, prepare the oil: measure the required amount and heat until smoking. Remove the jars, carefully remove the foil lids and pour in 2 tablespoons of oil. Roll up immediately.

Canned food in oil, prepared in an autoclave

The meat of this fish has a dense structure, so preparing canned pike in an autoclave is a pleasure. Using a home sterilizer will help reveal wonderful flavors and eliminate dryness in meat. The bones become very soft. Pike in oil turns out tender and juicy. It's quick and easy to prepare. Recipes vary, but this one is designed for 1-1.3 kg of fish (for guidance, how much food to take to fill the autoclave completely). The spices will need to be evenly distributed among the jars.

What products need to be prepared:

pike – 1 kg;
cloves – 4 buds;
salt – 2 tsp. (in each half-liter jar);
bay leaf – 2 pcs.;
sunflower oil (refined) – 4 tbsp;
black peppercorns – 6 pcs.

Canned food in an autoclave is tender, has a pleasant taste and soft bones

Wash the pike, remove the entrails, cut off the head and fins. Cut into pieces 3-4 cm thick.
Place peppercorns, cloves and a bay leaf in sterilized half-liter jars.
Next, lay out the pike and salt each layer.
Pour 2 tbsp on top. oil, cover with lids and place in an autoclave.
Next, you need to pour enough water into the autoclave so that it covers 1/3 of the jars.
After switching on, after half an hour the pressure will rise to 1.6 atmospheres (Atm.). It will need to be reduced slightly so that during cooking (1.5 hours) the pressure is 1.5 Atm.
Upon completion of cooking, roll up the jars, wrap them in a towel and leave the canned fish to cool evenly and slowly.

Canned pike with vinegar, cooked in a slow cooker

It is convenient to prepare canned pike in a slow cooker.

prepared pike – 2 kg;
odorless refined oil – 1 cup;
vinegar 9% - 0.5 cups;
salt and spices to taste.

Place the fish, cut into pieces, into a suitable container, add salt and sprinkle with spices, mix and leave to marinate for 10-12 hours (overnight). Then put the fish in a bowl, pour in the oil. Fill the glass halfway with vinegar, then add water to the brim. Pour this liquid into the bowl. Cook in stewing mode for 5 hours.

Description of preparation:

Stewed pike at home is not as difficult as it seems at first glance.
I am sharing a recipe on how to prepare such a preparation at home. For example, I made one jar and calculated the quantity for one half-liter. You can add whatever spices you like, but bay leaf and allspice are required. After rolling, turn the jars upside down and let them cool in this position. Try this recipe and you will never buy canned food at the store again. This recipe is suitable for stewing not only pike, but any other fish. Bon appetit! Purpose: Inexpensive Main ingredient: Fish and seafood / Pike Dish: Appetizers / Salty Geography of cuisine: Russian cuisine

Canned pike in tomato

You can prepare canned pike in tomato. It is best to use fresh tomatoes crushed and pureed through a sieve. If you don’t have fresh tomatoes, you can use tomato juice or tomato paste diluted with water.

cleaned and cut into pieces pike – 2.5 kg;
onion – 300 g;
tomato mass – 2 l;
salt to taste
vegetable oil for frying.

Sprinkle the cleaned fish with salt and spices, mix and leave to brew for 1.5 hours. Heat oil in a frying pan. Fry the fish on both sides. It is not necessary to fry until done, just enough to form a crust. Place the fish in a large saucepan. Separately, fry the chopped onion and layer the fish with it.

Salt the tomato mass. Pour it into the fish and put the pan with the preparation on the fire. Simmer at low simmer for 1 hour. Transfer the finished fish into sterilized jars, pour in tomato sauce and roll up immediately.

Pike in oil with roots

This preservation is suitable as a filling for pies, fish soups, as an addition to porridge or pasta in the winter. It is delicious and will always become a “lifesaver” in case of unexpected guests. And you can cook it not only on the stove, but also in an electric oven.

For 1 kg of fish will go:

a pair of onions;
garlic cloves (4 – 5 pcs.);
horseradish and parsley roots (a couple of pieces each);
laurel;
black peppercorns (6 pcs.);
ground red pepper (on the tip of a teaspoon);
salt (100 g);
vegetable oil (0.5 l).

Before making homemade canned pike for the winter, you need to peel and finely chop the roots along with onions and garlic.
Place spices, garlic and roots on the bottom of sterilized containers.
Next, lay the fish in layers, sprinkling it with onions.
Add red pepper to salted vegetable oil.
Stir until the crystals melt.
Pour the marinade into the fish, cover the container and place it in a pan of water to sterilize.
The liquid should reach the hangers of the cans.
When it boils, the fire is reduced to a minimum and the containers simmer for the next 6 hours.
If necessary, add water.
Afterwards, the container is sealed and cooled under thick blankets.

Note! Such preparations can be made on the stove, in a pressure cooker, multicooker, or autoclave. And canned pike in the oven turns out to be especially aromatic with an amazing aftertaste.

Canned pike cooked in a pressure cooker

You can quickly cook canned food in a pressure cooker.

prepared pike, cut into pieces – 2 kg;
salt – 2 tbsp. l. (without slide);
allspice (peas) – 1 teaspoon;
bay leaf – 4 pcs.;
vegetable oil – 250 ml;
boiling water – 700 ml.

Place the fish pieces in a pressure cooker in rows. Season each row with salt, sprinkle with pepper, and arrange with a bay leaf broken into pieces. Drizzle with oil and pour in hot water. Do not stir.

Canned pike fish with vegetables

You can cook canned fish with vegetables. Carrots and onions are usually used. If desired, you can add bell pepper. The recipe uses tomato paste for dressing; it is important to purchase a quality product that does not contain dyes or other additives. You can use fresh tomato puree.

pike, cleaned and cut into pieces – 3 kg;
carrots – 1 kg;
onion – 1 kg;
vinegar 9% - 100 ml;
sugar – 3 tbsp. l.;
tomato paste – 800 g;
water – 200 ml;
garlic – 3-4 cloves;
vegetable oil – 5 tbsp. l.;
salt and spices to taste.

For spices, you should use black and allspice peas (10-12 pcs.), bay leaf (5-6 pcs.), coriander or mustard seeds (1 tbsp.).

Cut the onion into thin half rings, grate the carrots into thin strips (it is better to use a grater for Korean salads). Add tomato paste and water to the vegetables and stir. Add salt to taste, add sugar. Finely chop the garlic and leave it aside for now.

Pour vegetable oil into a thick-bottomed saucepan or cauldron. Layer the vegetable mixture and fish. The first and last layer should be vegetables. Place spices on top and sprinkle with chopped garlic. Cover tightly with a lid and simmer over low heat for 3 hours. There is no need to stir, but you should check periodically to check the liquid level. If necessary, add water.

10 minutes before the end of stewing, add vinegar. Having finished stewing, put the fish with the dressing in half the jars and roll up.

Homemade pike stew - Can it yourself!

Homemade pike stew - Can it yourself! Skip to content

Homemade pike stew

Ingredients

pike carcass (medium) – 1 piece;
refined vegetable oil – 300 ml;
salt - to taste;
ground black pepper - to taste;
bay leaf – 1 pc. in a jar 500 ml;
black peppercorns – 5-7 pcs. in a jar 500 ml.

Cooking method

Clean the pike carcass from scales, gut the insides, wash, cut off the head, tail and fins (this set will be useful for fish soup).
Cut the processed carcass into pieces, place in a deep enamel bowl, add salt and pepper, stir and leave to soak for about 1 hour.
Meanwhile, wash and sterilize the 500ml jars, then add a bay leaf and a few peppercorns to each.
Fill the jars with soaked fish pieces to the bottom edge of the neck, pressing lightly.
Wrap the filled jars in pieces of foil, place in a cold oven on a baking sheet, turn on the temperature at 150 degrees and cook for about 40 minutes (until the juice inside boils), then reduce the temperature to 110 degrees and leave to simmer for another 3 hours.
Boil the vegetable oil, add 50-70 ml to each jar, and continue to simmer for another 50 minutes.
Remove the cans of stew from the oven, remove the foil, roll up with sterile lids and turn upside down until completely cool.

Canned pike in oil

Ingredients

1 kg of large fish;
1 tbsp. l. coarse salt;
Vegetable oil;
Bay leaf, allspice.

Cooking method

The fish is cleaned of entrails and skin, all fins and tail are removed, and the carcass is cut into two parts. The fish is generously sprinkled with salt. After 1.5 hours at room temperature, it is placed in prepared jars.
A bay leaf and allspice are placed on the bottom, pieces of fish are laid vertically. There should be at least 2 centimeters left from the top of the jar.
A wire rack is placed in the pan on which the jars are placed. Water is poured, there should be about 3 centimeters left to the edges of the jars. Be sure to cover the containers with lids, but do not close them completely.
The water is brought to a boil and the jars are heated over low heat for about 1 hour. At this time, liquid should be released, which is drained into a separate container. Vegetable oil is pre-boiled, which, after draining the juice, is poured into jars. One container requires 5-6 tablespoons of oil.
The jars are heated for another hour, after which they are rolled up. Further sterilization is carried out for 8-10 hours over the lowest heat, after which the canned food is cooled without removing it from the pan in which it was boiled.
Each time, starting the final sterilization, it is necessary to check how tightly the lids are closed. It is worth considering that water is poured into the pan for sterilization at a temperature of 25-30 degrees.
Finished canned fish can be served sprinkled with fresh herbs.

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