Canned crucian carp at home - quick, easy and tasty!

• July 27, 2019
• Cooking
• Tamila Gresko

Of course, fried crucian carp is much more familiar, however, according to experts, frying is not the only way to prepare this fish. Judging by consumer reviews, many housewives also bake and stew crucian carp. Due to the fact that this fish is too bony, it would be impractical to cook fish soup from it. Another very good cooking method is canning. Vegetables, tomatoes and various sauces can be used in home-canned crucian carp. This procedure has certain features that you should be aware of. Information on how to prepare canned crucian carp is contained in this article.

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.

Cooking features

How to prepare canned fish at home so that it turns out no less tasty than in the store? It’s not entirely difficult, the main thing is to follow all the recommendations in the recipe exactly. It is also worth considering several main cooking features:

• To prepare homemade canned fish, you can use almost any fish - sea and river. But many housewives, through trial and error, have identified the main types of fish, and for which canned food turns out to be very tasty - pike, roach, crucian carp, carp, tench, bream and other types of fish that live in large bodies of water. But when it comes to canning, you should use capelin, sprat, and mackerel;
• Be sure to inspect the fish thoroughly before cooking. There should be no damage to the surface of the fish. For preservation, you need to use only fresh products;
• When cooking, corn, vegetable or olive oil is added. Thanks to this component, the taste of the dish is improved and the shelf life is increased;
• sometimes tomato sauces, various seasonings, and spices are additionally added;
• Canned fish are rolled into glass jars. The volume of the cans should be small - from 0.3 to 1 liter. Before placing canned food in containers and rolling them up, the jars should be sterilized to ensure long-term storage. You can sterilize using the water bath method. To do this, place a towel on the bottom of a large saucepan, then place jars on it and fill it with water. Then the container must be put on fire and boiled for 15 minutes.

How to make homemade canned crucian carp

Let's start cooking:

1. First you need to remove the scales from the fish and rinse thoroughly;
2. Next, take out all the insides and rinse again to remove the black film;
3. Large crucian carp should be cut into several parts; smaller ones can be left whole;
4. Next, you need to place the fish in a cauldron, sprinkle with salt, add black and allspice peas, and cloves;
5. Then we peel the onion and cut it into rings;
6. If desired, you can grate a few carrots;
7. Add the vegetables to the fish and mix well;
8. Next, add water, vegetable oil and put on fire;
9. The top of the cauldron must be covered with a lid;
10. First, cook over high heat;
11. After steam comes out of the cauldron, you need to reduce the heat to low;
12. You need to cook the fish for 2-2.5 hours;
13. After this, remove the cauldron from the heat and leave to cool. It is better to put it in a cool place;
14. As soon as the canned food is cold, it can be served.

Lavash envelopes with cheese and herbs are a great appetizer for a holiday table or a picnic.

Read our article on how to prepare aromatic charlotte with bananas.

Take note of the recipe for incredibly tasty marinated mackerel, which will turn out very tender and spicy.

The final stage

Now place the fish and vegetables in jars, which must be dry and clean. Add salt and spices here. If you have never prepared canned crucian carp at home before and do not know what to do next, follow these steps. Wrap each jar with food foil and place them in the oven for 4-5 hours. You shouldn’t heat it up too much, otherwise the jars will burst. Additionally, you need to bring the vegetable oil to a boil. Pour it into a separate metal container. You can pour it over the fish 15 minutes before it is fully cooked. After this, the jars can be rolled up with lids. It is very important to sterilize them thoroughly beforehand.

Selection and preparation of ingredients

To prepare fish stew at home you will need the following ingredients:

1. Crucian carp or other river fish, preferably live. It needs to be well gutted and washed, otherwise the taste may be spoiled.
2. Onions - onions, red or any other. You need to chop it coarsely, as it will take a long time to cook.
3. Garlic goes well with tomato sauce, but you can do without it. To make it taste better, it is recommended to crush it or cut it in half.
4. Carrots – add beautiful color and a slight sweetness. Chop coarsely so it doesn't turn into mush.
5. Spices and seasonings - salt (necessary as a preservative), other types to taste.
6. Vegetable oil, tomato paste or ketchup, water - to make the crucian carp soft and tasty, and also as a preservative.

Did you know? The goldfish, which was bred artificially in China, is similar to the crucian carp.

Second option. What products will you need?

To prepare canned fish in the oven, use the following ingredients:

• Crucian carp. It is desirable that the fish be small.
• Vegetable oil. For 3 kg of crucian carp you need one and a half glasses of this product.
• Vinegar essence (9%). One glass is enough for you.
• 300 g sugar.
• Salt (to taste).
• A few bay leaves.
• Black pepper (30 peas).

It will take you 4 hours to prepare canned crucian carp for the winter.

Spicy recipe with added oil

Another recipe for canned crucian carp for the winter. This time you will have to cook for a long time, because sterilization alone will last 3.5 hours. We will cook fish in oil. Have you already imagined how delicious it will be?

How long is it - 4 hours and 30 minutes.

What is the calorie content - 94 calories.

How to cook:

1. Wash the fish, remove scales, then cut off the heads, fins and tails.
2. Next, cut open the carcasses, gut them and rinse thoroughly again, including the inside.
3. Next, cut the crucian carp into portions using a sharp knife.
4. Place in a colander to drain excess moisture, or place the pieces on napkins.
5. Then transfer to a bowl, add salt and knead with your hands.
6. Let it brew for thirty minutes.
7. Pour oil into a saucepan, add sweet and black peas, laurel leaves.
8. Place on the stove, turn on the heat and heat thoroughly.
9. After time, place the fish in clean, pre-sterilized jars.
10. Place the jars in a saucepan, the bottom of which is covered with a towel or gauze.
11. Pour water up to the shoulders and add oil to the jars.
12. Bring everything to a boil, cover with lids and sterilize for three and a half hours.
13. Then remove the jars, roll up the lids with a key and put them away until they cool completely.

Tip: you can add other spices to the oil to taste. For example, red or green peppers, cloves, etc.

Process description

Before cooking, the fish is cleaned and gutted. You need to cook it in a cauldron or thick-walled pan. Next, prepare the sauce from vegetable oil, vinegar and tomato paste. Make it in a separate container. The best option would be a cup. After the above ingredients are mixed, add salt, granulated sugar, bay leaf (one or more) and black pepper in the form of peas into a cup. Now all you have to do is mix the sauce well. If necessary, pour boiled water into the cup.

Then this sauce will need to be added to the container with the fish. Before placing a pan or cauldron in the oven, preheat it to 150 degrees. When you see that the sauce has already boiled, set the temperature to 120 degrees. In order for the fish to be completely stewed, it should be kept in the oven for 3-4 hours. As a result, the bones of the crucian carp will become quite soft. While the fish is simmering in the oven, start preparing jars for canning. This is not difficult to do. The jars are thoroughly washed and then sterilized in the oven or over steam. In such a container it will be possible to place stewed crucian carp and roll it up. After these steps, the jars should cool completely. The housewives cover them with a warm blanket. Preservation should be stored in a pantry or cellar.

Features of storing canned crucian carp

When preserved, crucian carp can be stored at a temperature of +1...+13°C in a dark place for about 3 months. It is better not to use twists older than six months. If the fish is not rolled up in jars, it should be stored in the refrigerator for no more than 1 week.

Important! A pressure cooker will help you prepare a dish faster - a mechanical or electric metal pan with a special valve and a locking lid, which reduces cooking time due to steam pressure.

• The fact that you can’t eat it is evidenced by:
• unpleasant odor;
• unsightly appearance;
• swollen lid on the jar;
• pulp that has turned into mush.

So, one of the options for preparing crucian carp is canned food. You can prepare them yourself at home with the addition of butter or tomato. However, the products must be carefully pre-processed and storage conditions must be observed.

First step

How to make canned crucian carp? If you are new to this business, experts will recommend that you adhere to a specific algorithm. First, the scales are removed from the fish. Next, the crucian carp is thoroughly washed. Afterwards, you need to rid each fish of all the insides and rinse again so that no black film remains. If you are working with large specimens, cut them into pieces. Small fish can be left whole. At this stage, peel the onion and chop it into several rings. Judging by numerous reviews, housewives also use carrots in this recipe, which are first chopped using a grater.

Canned fish in an autoclave

Almost every Russian has canned fish in his refrigerator, stored just in case. You can always quickly make soup from them, make a quick salad, or bake a pie with filling.

However, recently the quality of canned fish leaves much to be desired. In the struggle for profit, manufacturers try to stuff even harmful residues from production into a tin can. Thus, buying canned food in a store becomes like roulette: you either get a quality product, or a mess of planks, bones and other unappetizing parts of fish. Therefore, it is much safer to prepare home canned food in an autoclave. This way you will get a tasty product without harm to your health.

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.

Features of canned food storage

The recommended temperature for storing crucian carp preparations is +1°С… +13°С. Minus indicators are disastrous for them. An increase in humidity to 70% is also an undesirable condition, as is exposure of the jars to direct sunlight. It is advisable to use canned fish within the first three months after preparation. The maximum permissible storage period is up to six months. You cannot save it any longer, otherwise the meat becomes watery and crumbles, and an unpleasant odor appears, which indicates that the product is expired and unfit for consumption.

Canning fish using an autoclave is an excellent alternative to hours of grueling sterilization in a saucepan. Preserving beneficial properties and simmering crucian carp in its own juice add advantages to this process. Recipes for making canned crucian carp are numerous and varied, but you just need to use your imagination and you can create your own signature dish at home.

How to make canning using a slow cooker

As in previous recipes, in addition to the fish itself, you will need the following:

• 130 ml vegetable oil. This amount of fat is suitable for 2 kg of fish.
• Tomato paste (120 g).
• Carrots (3 pcs.).
• Onions (2 pcs.).
• Vinegar (0.5 tbsp.).
• Water (one glass).
• Granulated sugar (0.5 tbsp.).
• Each housewife uses salt and pepper at her own discretion.

It is noteworthy that you need to cook in a slow cooker for at least six hours. Canned crucian carp in oil is made in several stages. After cleaning and removing the entrails, the fish is chopped into several medium-sized pieces, which are placed in a slow cooker.

Thoroughly washed, peeled and diced carrots and onions are also added here. It is chopped into neat rings. Next, add sauce to the slow cooker, which is made from vegetable oil and tomato paste in a separate cup.

After this, the contents of the multicooker need to be thoroughly stirred and enriched with salt, pepper, granulated sugar and vinegar essence. It may be that in addition to these ingredients, you will also need to add cold water (one glass). Now select the “Extinguishing” function and set the time to 6 hours. The finished products are placed in sterile jars, after which they are sealed.

How to make canned crucian carp at home

By following simple cooking recommendations, everyone will be able to prepare an amazingly tasty snack the first time. We offer the best cooking variations that even discerning gourmets will appreciate.

Canned crucian carp in an autoclave

Tender, aromatic canned crucian carp can be used as an independent dish, or added to soups and baked goods.
You can cook them in the oven and on the stove, but the best way is in an autoclave. It is this method that makes the pieces of crucian carp the most tender. Simmering in an autoclave softens all the bones, and the crucian carp becomes juicy and melts in the mouth. Required:

• “Krasnodar” sauce – 120 ml;
• crucian carp – 3 kg;
• Bay leaf;
• flour – 30 g;
• olive oil – 550 ml;
• salt;
• carrots – 550 g;
• sugar – 100 g;
• onion – 550 g;
• black pepper – 5 peas;
• tomato paste – 500 ml.

Recommended reading: How to fry pike

How to cook canned food in an autoclave:

1. Remove scales from crucian carp. Get the insides out. Cut into portions. Transfer to a deep container.
2. Add salt. Mix and roll in flour. Place in a frying pan and fry until golden. Cool.
3. Cut the onions into rings and the carrots into strips. Heat a saucepan with oil. Add vegetables and fry until soft. Transfer to a cauldron.
4. Pour in tomato paste and sauce. Add some water. Simmer for half an hour.
5. Prepare glass jars. Lay out the fish pieces, pouring sauce over each layer. Place very tightly, as during the stewing process the products will become significantly smaller in volume.
6. Place a bay leaf and a few peppercorns in each jar. Pour in oil and roll up.
7. The autoclave temperature will need to be 120°. Place the blanks.
8. Cook for half an hour. Remove when the jars have cooled completely.

Canned crucian carp in a slow cooker

Thanks to a smart device, canned food will be prepared as quickly as possible and at the same time retain all the beneficial properties of the fish.
The preparation has a unique taste and a long shelf life.

Required:

• vinegar – 40 ml (9%);
• crucian carp – 2 kg;
• black pepper;
• sunflower oil – 0.5 multi-cups;
• salt;
• sugar – 15 g;
• water – 130 ml;
• tomato paste – 20 ml;
• cloves – 2 pcs.;
• carrots – 260 g;
• sugar – 1 multi-glass;
• onion – 260 g.

Cooking method:

1. Prepare the carcasses, clean and remove the entrails. Cut off fins, heads and tails. Rinse well in running water. Cut into pieces and place in the bowl of the device.
2. Cut the carrots into cubes and the onions into rings. Transfer to a cup.
3. Mix the oil with tomato paste. Add salt. Add spices, add sugar. Pour water and stir. Add the resulting sauce to the fish.
4. Set the “Quenching” mode. Timer – 7 hours. This time is enough for the bones to become soft and the fish to be completely soaked in the sauce. Immediately after preparation, the snack is ready to eat.
5. For long-term storage, place the workpiece in prepared jars. Close with metal lids. When cool, put in a cool place out of direct sunlight.

Recommended reading: How to pickle trout caviar

Canned fish in the oven

The best way to cook canned crucian carp in a tomato sauce with added butter is in the oven.
Freshly caught fish is best suited for this recipe. Required:

• crucian carp – 2.5 kg;
• tomatoes – 460 g;
• Bay leaf;
• vegetable oil – 260 ml;
• spices;
• carrots – 560 g;
• coarse salt;
• onion – 560 g.

How to cook:

1. Rinse and clean the crucian carp. Gut them, then cut off the heads, tails and fins. Cut the carcasses into medium-sized pieces.
2. Cut the onions and carrots into slices, tomatoes into cubes.
3. Jars must be clean and dry. Lay out the fish, sprinkling each layer with salt and spices.
4. Cover with foil and place in a cold oven. You can’t put it in a hot place, otherwise the glass will burst. Set the temperature to 110°. Leave for 5 hours.
5. Boil the oil separately. Take out the blanks and pour boiling oil over them. Roll up.

Canned food with added oil and spices

Spices will help you prepare canned food with a richer and more original taste. Oil will increase the shelf life of the product.

Required:

• crucian carp – 4 kg;
• black pepper – 40 peas;
• bay leaf – 3 leaves;
• water – 1.6 l;
• onion – 460 g;
• allspice – 8 peas;
• carrots – 270 g;
• sunflower oil – 240 ml;
• salt – 30 g;
• cloves – 7 buds.

How to cook:

1. Remove scales, entrails and black film in the abdomen. Rinse thoroughly.
2. Cut large specimens into pieces; small ones can be left whole.
3. Place in a cauldron. Sprinkle with salt. Add cloves and pepper to taste.
4. Cut the onions into rings. Grate the carrots. It is better to use a grater for Korean carrots.
5. Add vegetables to crucian carp and mix.
6. Fill with water and oil. Place on high heat and cover with a lid.
7. When steam comes out of the cauldron, turn the burner to low. Simmer for 2 hours.
8. Remove from heat and cool completely. To speed up the process, you can put it in the cold.
9. If canned food is needed for long-term storage, then when hot, immediately put the product into prepared containers and roll it up.

Recommended reading: How to cook river perch in the oven

Stewed crucian carp

For this recipe you must have the following ingredients:

• Ground black pepper.
• Salt.
• Bay leaf.
• Allspice.
• Vegetable oil and various spices.

It is noteworthy that each cook can take the amount of the above components to his own taste. You will also need 3 kg of fish. Judging by numerous consumer reviews, the cooking procedure will last more than 8 hours.

Washed and gutted crucian carp are cut into pieces and placed in a bowl. Then the fish is salted, peppered, sprinkled with spices and mixed. In this form, the products should be left for two hours so that they are thoroughly soaked.

First put several peppercorns and bay leaves into sterilized jars, and then fill them tightly with pieces of crucian carp. Next, the glass container is covered with food foil with several pre-made holes. The jars should be placed in the central part of the oven, with a baking tray containing water at the bottom. Then the oven is preheated to 160 degrees. The procedure will last until your fish boils. After this, the temperature is reduced to 100 degrees and cooking continues for another 6 hours.

Fill a separate container with vegetable oil. It should also be reheated in the oven. After 6 hours, this fat will be poured into jars of crucian carp. After this step, you just have to put the fish back in the oven and cook for another half hour. After this time, turn off the oven and let the stew cool slightly. Metal lids are used to seal jars. At the very end, wrap the jars and leave to cool in a cool place.

Canned fish from crucian carp for the winter

If you want a tasty and satisfying delicacy during the cold winter period, then you can prepare canned fish from crucian carp for the winter . To do this, you need to prepare the following list of components:

• medium-sized crucian carp in quantities of no more than 5 pieces;
• 5 carrots;
• 5 pieces of onions;
• 0.5 cups olive or vegetable oil;
• 3 tbsp. Sahara;
• 1 tbsp. salt;
• some water.

The fish will need to be rolled into sterilized containers. Liter or half-liter jars are suitable for this. Wash the crucian carp thoroughly, clean it, gut it and cut off the heads. Pieces of cut fish need to be fried until golden brown in a frying pan with the addition of any of the oils suggested above.

Then you need to start preparing the sauce . In another frying pan you need to fry onion in half rings and chopped carrots . The readiness of vegetables is checked by their characteristic yellowish color and aroma. After this, half a glass or a whole glass of water, salt, pepper, sugar and spices chosen at your discretion are added to the vegetables. The vegetable mass should be kept on low heat for about 20 - 30 minutes.

Important. When simmering ingredients over a fire, you need to ensure that the sauce does not boil, but simmers slowly. In this case, the dish will be filled with a bright aroma and will not lose its original taste.

After going through all the stages of preparation, you need to put the fish in sterilized jars and pour hot aromatic sauce on top . Carefully roll up the containers with iron lids , after making sure that the food is decomposed tightly. An appetizing winter dish is ready to be enjoyed on long cold evenings with a cup of hot tea.

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.

How to cook sprat in tomato sauce in an autoclave

Many people’s favorite canned sprat in tomato sauce can be prepared independently using an autoclave. To do this, it is not at all necessary to clean the fish, especially if it is small. This is exactly how canned fish is prepared in an autoclave on an industrial scale - the sprat is taken straight from the head. In addition to fish, you will also need tomato sauce. To prepare it, you need to add tomato sauce (400 ml) to the onions and carrots fried in a frying pan. You will also need black peppercorns (3 pcs.), bay leaves (2 pcs.), 2 cloves of garlic and sugar (1 teaspoon). You can buy the sauce at the store or make it yourself from tomato paste, water and spices.

When the filling is ready, add salted sprat (500 g), mix everything well and compact it into jars. Canned food is prepared for 1.5 hours at a temperature of 110 degrees and a pressure inside the autoclave of 4 atmospheres.

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.

Quick twists for the winter

If you have a pressure cooker, then preparing these canned foods will only take you thirty minutes. It will be delicious, so join us.

How long is it - 1 hour.

What is the calorie content - 82 calories.

How to cook:

1. First of all, peel the onion, wash it and cut it into rings.
2. Wash the fish, remove scales, remove the head, tail and fins.
3. Rip open the belly of each carcass, gut it and be sure to rinse the inside well.
4. Cut the crucian carp into portions and set aside.
5. Place the onion on the bottom of the pressure cooker, on top - fish, bay leaf, salt, black pepper and cloves.
6. Pour water, oil and close the lid. Place on high heat until signal.
7. Then reduce the heat and cook the fish for about thirty minutes.
8. Pour the finished fish into jars, roll up and put in a warm place until it cools completely.

Tip: if you add corn oil, you will get fish with an incredibly pleasant corn aroma.