How to cook canned food in oil. Canned river fish

17.10.2019

Many people like the taste of canned fish, but Lately It’s difficult to find products on store shelves High Quality. To extend shelf life, preservatives and flavor enhancers are often added to fish products, so such products can hardly be called natural. But, if you have a sufficient amount of fresh fish, you can always prepare it for future use by cooking delicious canned food no artificial preservatives.

In this article we will look not only general rules canning fish, which were used to preserve it for a long time in the past, but also here are several proven recipes for canning fish at home.

Canning fish

When planning to prepare canned fish at home, you must take into account that in the process you will need to strictly follow the recipe and technology. Only in this case the fish will not spoil during storage (Figure 1).

To ensure that canning at home is successful, we recommend that you familiarize yourself with its basic rules:

You can preserve any varieties, both river and sea. Most often, crucian carp, pike, carp, bream and other inhabitants of local reservoirs are used for this purpose.
Fish intended for canning must be absolutely fresh and without signs of damage to the skin.
The duration of storage directly depends on the quality vegetable oil, which is used for preservation, so it is advisable to use only the highest quality oil for filling.
All products must be processed in clean conditions and all containers must be thoroughly washed after each step.
The safety of canned food also depends on the duration of sterilization. Depending on the size of the cans, it should be at least 8-10 hours.

Picture 1. Canned fish homemade

If the technology for preparing canned fish has been strictly followed, the product does not need to be provided with special storage conditions. In hermetically sealed jars, such a product can be stored all winter at room temperature.

Note: If you notice that the lid on the jar is swollen, it is better to immediately throw away such canned food. Bloating indicates that pathogenic microorganisms have begun to multiply in the product, and consuming such canned food is extremely dangerous to health.

If you are not sure that you managed to properly sterilize canned fish and seal the jars hermetically, it is better to store the product in the refrigerator and consume it within a week after preparation.

Canning fish at home

If you have a large number of fresh fish, it is not at all necessary to dry or dry it. It is quite possible to prepare delicious homemade canned food that will help diversify your diet. As a rule, large specimens are used for canning, from which it is convenient to remove bones. But, if you only have small fish at your disposal, do not despair: you can also make canned food from it.

To prepare such canned food you will need the fish itself, carrots, onions, water, vegetable oil and your favorite spices. In addition, you need to wash and sterilize half-liter and liter jars in advance.

Introducing step by step recipe canning small fish at home:

We thoroughly gut the fish and rinse it under running water so that there is no bitterness left in the flesh.
Next, fry the carcasses in a frying pan in a large amount of vegetable oil. In fact, the fish should float in the oil until a golden crispy crust forms on its surface.
After this, we start preparing the sauce. To do this, you need to peel and chop the onions and carrots in any way you like, and fry the vegetables until they have a pleasant golden color. As soon as the vegetables are golden, add a little water to them, salt, pepper and add a small pinch of sugar. After this, you need to leave the vegetable mass to simmer on the lowest heat for half an hour.
Place the fried pieces in sterilized jars and fill with vegetable sauce.

After this, all you have to do is tightly seal the jars with lids, wait for them to cool completely and put them in the refrigerator for storage. Since such fish preparation is not sterilized, its shelf life is short, even in a cold room.

Fish in oil

Many people love canned fish in oil, which can be stored long time. By following the technology for their preparation, you will be able to prepare such a product with your own hands (Figure 2).

Below is the recipe canned fish in oil in liter jars. For it you will need 2 kg of fish, sunflower oil, pepper, Bay leaf and citric acid (4 grams for each liter jar).

First of all, you need to properly prepare the fish. It must be thoroughly cleaned of entrails and large bones, and washed under a stream of water so that no blood or particles of entrails remain inside the carcass. If the carcasses are large, they should be cut into several parts.

Next, you need to add a little salt to the fish. To do this, place the pieces in a separate container and sprinkle with salt at the rate of 30 grams of coarse rock salt per 1 kg of raw materials. The carcasses must be lightly shaken to evenly distribute the salt, and left for an hour and a half at room temperature.

While the fish is salting, prepare the jars (we wash and sterilize the containers). In a separate pan you need to boil and cool sunflower oil. Its operating temperature should be 90 degrees, so it is better to heat the oil immediately before putting the workpiece into jars, but if you were unable to maintain the optimal temperature, you can reheat the oil.

Figure 2. Canned food in oil

Place 4 peppercorns and one bay leaf on the bottom of each container. Now we fill the jars with fish so that the pieces do not reach the top of the container by about 2 cm. Next, you need to pour 4 grams of citric acid into each jar, which will act as a preservative. Now the workpiece needs to be properly sterilized. To carry out this process technologically correctly, you must first put it on the stove large saucepan and put the jars in it. Next, fill the container with warm water (no more than 25 degrees), without adding slightly to the edge of the jars, cover the containers with lids and heat them over moderate heat for an hour.

During the sterilization process, the product will begin to release juice, which needs to be drained and the resulting space filled with vegetable oil (50 grams per jar). Now re-cover the jars with lids and boil for another hour. Next, the jars can be rolled up with metal lids, but the cooking process does not end there. To preserve the product, the rolled up jars are sterilized for another 8-10 hours on the lowest heat, and then cooled without removing them from the water for sterilization.

If you have carried out all the stages of preparing canned fish correctly, the product will be quite successfully stored throughout the winter in a regular pantry. But, if you notice that the lid on the jar is swollen or you purchased the canned food yourself bad smell, it is better not to eat them.

Canned fish in tomato sauce

Fish cooked in tomato sauce is considered no less tasty (Figure 3). Of course, such canned food can be easily bought in a store, but it is much more pleasant to please your family and friends with a home-made product.

Note: As in the previous recipe, cooking begins with preparing the fish. She needs to remove her head and entrails, cut off her tails and fins, and wash her thoroughly. inner part so that there is no blood left in it. Large carcasses are cut into pieces, and small ones are preserved whole.

After the fish is cleaned and washed, you need to let the water drain or dry the carcasses with a paper towel.

Further preparation of canned fish in tomato sauce is carried out as follows:

Fish carcasses are sprinkled with salt at the rate of 1 tablespoon per 1 kg of raw material. The product is left for 30 minutes, and then each carcass is dredged in flour and fried on all sides in a large amount of vegetable oil until golden brown.
After this, the carcasses should cool slightly so that they can later be placed in jars.
When all containers are filled, they are filled tomato juice so that the liquid does not reach the top of the neck by about 2 cm.

Special attention should be paid to preparing the tomato sauce. For it you need to peel and cut into half rings 300 grams of onions and fry them until golden brown in vegetable oil.

Next, you need to peel and grind 2 kg of ripe tomatoes through a sieve. If desired, you can use a blender for grinding. The tomato mixture is poured into an enamel pan, fried onions, 1 tablespoon of salt and 4 tablespoons of sugar are added. You also need to add 4 tablespoons of 5 percent vinegar and spices (4 bay leaves, cloves and peas of black and allspice). The mixture should be brought to a boil, but not boiled.

Figure 3. Preserving fish in tomato sauce

The next stage of preparation is sterilization. To do it correctly, jars filled with fish in tomato are placed in a large saucepan and filled with hot water (temperature about 70 degrees). Cover the pan with a lid and leave to simmer for 50 minutes. After this, each jar is rolled up with a lid and sterilized for another 6 hours. The workpieces must cool directly in the water in which they were sterilized.

Homemade fish salting

At home, fish can not only be canned, but also salted. Most quick way- dry pickling, which is often used to prepare red varieties.

Note: When using the dry salting method, it should be taken into account that the shelf life of the product will be no more than three days.

Home technology quick salting extremely simple. First you need to clean the carcasses and cut them into portions. If you are using red fish (trout or salmon), the scales can be left on. Next, simply rub it with plenty of salt, wrap it in a clean, dry cloth or parchment paper and put it in the refrigerator. As a rule, the product is completely salted within three hours. Determining the degree of readiness of fish is very simple: if it is properly salted, the skin and bones will be easily separated from the pulp.

If desired, the fish can be rubbed not only with salt, but also with pepper. You can also add a little sugar, which will retain moisture inside the fish and make it juicier. Some people add a pinch of fresh herbs to the salt. In the future, carcasses prepared in this way can be frozen to extend shelf life.

Marinated fish or preserves

Marinated fish is not inferior in quality to salted or canned fish. In addition, almost all useful substances are preserved during the cooking process. As a rule, river fish is used for pickling, but, if desired, sea fish can be prepared using the same recipe (Figure 4).

For home pickling you will need 1 kg of any fish, 2 large onions, a liter of water, 250 ml of wine vinegar, 365 grams of salt, a glass of sugar, 100 ml of vegetable oil and spices (allspice and black peppercorns, bay leaf and dry dill seeds).

First, the fish must be thoroughly gutted and washed under running water. Next, dry the carcasses lightly with a paper towel and generously sprinkle with salt. On average, 2 kg of fish will need 300 grams of salt. Cover the bowl containing the product cling film and put it in the refrigerator for a day.

Note: Salting fish is an important stage marinating, since in the process the helminths that may be present in the meat are destroyed.

When the fish is salted, it needs to be rinsed again. To do this, place the carcasses in a deep container and turn on the water. In this way, the fish is washed for 15 minutes, and then additionally soaked in liquid for several hours. During this time, all remaining salt will leave the pulp.

Further marinating of fish is carried out as follows:

Preparing the marinade: Put a pan of water on the fire and after boiling, add 65 grams of salt, sugar, vinegar and spices. We wait until the liquid boils again and the salt and sugar dissolve in it. After this, immediately remove the pan from the heat and let the liquid cool to room temperature.
Preparing vegetables: While the marinade is cooling, peel the onion and cut it into thin half rings.
Filling cans: We take the fish out of the water, dry it with a towel and put it in sterilized jars, alternating layers of fish and onions. Next, fill the workpiece with marinade and add a little vegetable oil to each jar.

Figure 4. Marinating steps

After this, just close the jars with nylon lids and put them in the refrigerator. The dish will be ready in 5 days, but to ensure that all the pieces are marinated evenly, it is advisable to shake the containers twice a day.

Pickled herring

Homemade pickled herring will be an excellent decoration festive table, especially since there are quite a lot of recipes for its preparation (Figure 5). We will present only the most delicious and original ones so that you can surprise your guests with an unusual fish dish.

Herring marinated in Korean is very interesting. If desired, you can cook mackerel, sardine or any other fish in the same way. Of the ingredients you will need 1 kg of fish, 4 onions, a tablespoon of tomato paste, 75 ml of nine percent vinegar, half a glass of vegetable oil, a large tablespoon of salt and half a teaspoon each of black and red ground pepper.

Now let's start cooking:

We gut the herring, cut off the head, tail and fins, and remove the entrails. The fish will turn out much tastier if you fillet it and cut it into portions.
Peel and cut the onion into thin half rings.
Place fish, tomato paste, salt and spices in a large bowl or pan. We add vegetable oil at the very end, since salt does not dissolve well in it.
Mix the mixture thoroughly and add onion and vinegar to it.

The fish needs to be mixed again and put in the refrigerator. If you used fresh fish, it will be ready in a few hours, but frozen fish is best left in the refrigerator overnight.

Figure 5. Types of pickled herring

Dutch-style herring is also very tasty and unusual. To prepare it you will need 2 fish, 1 carrot, 2 onions, half a lemon, 6 teaspoons of sugar, 10 black peppercorns and 12 bay leaves.

We cut the carcasses, clean them of entrails, fins, head and tail, and cut them into thin strips. Peeled vegetables also need to be chopped: grate the carrots, cut the onion and lemon into thin half rings.

Now take a deep bowl and put half of all the vegetables and spices on its bottom. Next, lay out the fish and sprinkle with the remaining spices. After this, just cover the bowl with film or cover with a lid and put it in the refrigerator for two to three days. This recipe does not use salt, but ready dish It turns out very tasty and aromatic, and you can add salt directly when serving.

Prepare delicious herring home salting it is not difficult to do at home, and the finished product is extremely aromatic (Figure 6).

If you also want to cook this fish, prepare it in advance. necessary ingredients: 3 kg herring, 1 liter chilled boiled water, a tablespoon of salt and sugar, a glass of vegetable oil and spices (coriander, bay leaf, cloves and peppercorns).

Figure 6. Stages of salting herring

First you need to clean the herring, rinse it with water and set it aside for a while. Next, prepare the marinade: first dissolve spices, salt and sugar in water, and then add vegetable oil. Bring the liquid to a boil and cool at room temperature. Place the fish carcasses in any convenient container and pour in the marinade so that the liquid completely covers the carcasses. Cover with a lid, press down and put in the refrigerator for two days.

Detailed instructions for preparing canned fish at home are shown in the video.

COOKING SPRATS
You will need:
Perch fish are better, ruffs, gobies. Goes very well - bleak.
Cleaning the fish:
Using scissors, we cut off the tail, all the fins, and in one motion we cut off the head!
Then gut and rinse under running water and place on a plate.
It turns out quite quickly. You can make other dishes from waste and caviar!
Bookmark:
In a regular 3-liter enamel pan, or preferably a duck pot
(Accordingly, I make product calculations for this volume).
Pour a little vegetable oil into the bottom of the pan.
Then put large onion half rings and sprinkle with carrots (three carrots per
coarse grater). Place a row of fish on top. Moderately tight.
On top of the fish we put again a layer of onions and carrots (the layer is not very thick), put
bay leaf and sprinkle with black peppercorns.
Salt this layer, pour it with vegetable oil, then dilute it in water
vinegar essence, then diluted tomato paste.
(We prepare 3 glasses in advance - in one 200 g of oil, in the other a mixture of 200 g
vinegar essence 9%, in the third diluted in 100 g. water tomato paste).
Place the fish on top again... and so on layer by layer... i.e. you have to distribute
all products and pour evenly onto each layer.
Then cover the pan with a lid and place on low heat. And cook for 5-6 hours.
Be careful that it does not burn; it should boil moderately.
It is important!
1. The task of sprats is simple - to dissolve small bones and scales.
This is achieved by corroding with vinegar and stewing.
Accordingly, the larger the fish, the more vinegar and stewing is needed.
Choose what you like: if you want spicy snack under vodka - add
more vinegar. If you spread it on bread, simmer longer.
If, after the scheduled time, the fish can clearly feel the bones and
scales - continue to simmer, Shura, simmer :-) (however, until the very end they are still
won't dissolve :-)
By the way, perhaps roach needs less vinegar and time - its bones are softer.
2. Don’t oversalt! Don't overfill the vinegar! Better to add it later.
We advise you to try a piece of fish after an hour of cooking and add more if necessary.
vinegar and add salt.
3. Do not put layers to the very edges of the pan, it may boil over.
When everything is cooked:
Let it cool. And only then! Add crushed garlic (you can chop it finely,
It’s easier to press with a garlic press). If you add garlic from the very beginning of cooking,
then it will first turn blue from the vinegar, and then it will cook - the taste will be lost.
Garlic adds piquancy and is an additional preservative.
Then we crush and mix to completely knead all the bones.
There is no need to stir until pureed.
And put it in well-washed jars (you can boil it, but I’m usually too lazy).
Store jars only in the refrigerator.
The maximum shelf life I have tested in the refrigerator is 3 - 5 months.
Amount of products required for a 3-liter pan:
Onion - 3 very large heads
Carrots - 2 medium sized carrots. Carrots give sprats their characteristic,
barely noticeable aftertaste. The number of carrots can be reduced or increased.
Or you can refuse altogether in favor of onions.
Bay leaf - 1 leaf for each row of fish.
Salt - 1 heaped tablespoon, then add more salt.
Vinegar essence 9% - 200 gr.
Vegetable oil - 200g
Tomato paste: 2 tablespoons, diluted in 100 g. water.
Black peppercorns: to taste, I put 5-10 pieces per row.
Garlic: 5-6 cloves (or more, to taste)
Perhaps cloves, parsley root, dill, tomatoes,
soy sauce Kikkoman, dry wine, lemons and similar taste irritants.
But these indegrieds are for experimenters.
We have not tried them yet, we are afraid to disrupt the established technology.

Every housewife must know how to properly make canned carp, especially if her husband is an avid fisherman. Often, after a good catch, there is a lot of fish left that simply has nowhere to put it, and it doesn’t last very long. In this case, you can make delicious canned food from it. At home, they will turn out much better than store-bought ones, although the process is quite long, but the result is still worth it. If you do everything correctly, you can end up with an excellent fish appetizer that will great addition for boiled potatoes.

You can either buy canned carp or prepare it yourself.

Canned carp in tomato sauce

You can prepare delicious canned food in tomato sauce at home. The process will take quite a lot of time, but the result will please you. The appetizer turns out very tasty and aromatic. At the same time, the bones in the fish are not felt at all, and the tomato makes it tender, juicy, and also gives it a sweetish taste.

If you want to cook really real canned food, then be sure to remember required list products. It consists of a large number of ingredients:

fish (carp) – 1-1.5 kilograms;
950-1000 grams of tomato sauce;
2 large onions;
olive oil – 60-70 ml;
black pepper to add a pleasant aroma, a couple of pinches will be enough;
½ large spoon of cumin;
two pods of red pepper;
garlic cloves – 6-7 pieces;
1 teaspoon mustard seeds;
a pinch of coriander;
5 pieces of bay leaf;
100 grams of table salt.

You can preserve carp in tomato sauce

For cooking, you should use fresh fish, preferably if it was just caught. It’s better to clean it right away, completely remove the scales and gut it.

After cleaning, the carcass should be thoroughly rinsed so that there are no scales left on the surface and no remains of intestines inside. The head must be cut off; it will not be needed. The fins can be cut off with special scissors.

Preparing the fish and sauce

Cleaned carp requires proper cutting. It must be cut lengthwise into several parts. Each fillet is washed well in warm water. We wipe with paper napkins so that the meat comes out excess liquid. Cut both fillets into medium pieces with a width of 3-5 centimeters. Place them in a cup, sprinkle with salt and leave for 30 minutes to salt the fish.

In the meantime, you should prepare a spicy tomato sauce, it is done like this:

peel the onions, wash them in cold water, this will make shredding much easier;
cut the onion into thin rings or half rings;
Pour vegetable oil into a frying pan, heat it up and add the onion, fry the vegetable until lightly golden;

For canning, you need to add garlic with onions and peppers to the sauce, having previously prepared

pour into a separate cup required amount tomato sauce, add salt, pepper and stir;
remove the onion from the heat and immediately transfer it to the tomato sauce, stir well;
We clean the red pepper pods from the stalk and seeds and wash them well;
grate the pepper through a fine grater;
put the grated pepper in tomato sauce with onion;
Peel the garlic cloves and cut them into small pieces;
add chopped garlic to the sauce, and also add coriander and mustard seeds;
Stir the sauce thoroughly so that all seasonings are evenly distributed.

The process of preparing canned food

Once the fish and sauce are cooked, the main process can begin. First, you should prepare jars in which canned carp will be boiled. Rinse the jars well with cold water. Next, the containers should be sterilized, the lids should be doused with boiling water.

At the bottom of each jar we place several laurel leaves, as well as caraway seeds. If you have parsley root, you can add that too. But first, it should be washed, peeled and cut into small pieces. Place fish pieces on top of the seasonings and spread them ¾ full. Next, fill the carp with sauce up to the very neck of the container.

You can put all the ingredients for canned food into jars only after they have been sterilized.

The jars should be closed and boiled in a large saucepan with water; a towel can be placed on the bottom. Boil canned food for about 6 hours. Then leave the jars to stand at room temperature for two days.

Only after this the canned carp is placed in a cool place; it can be stored for about 2-3 months.

Canned carp with oil

The preparation of canned carp with oil is the same as for tomato sauce. But this option turns out to be more nutritious and fatty. Canned food with oil is somewhat reminiscent of the well-known sprats, but at home they come out even more delicious from carp. They can be stored for quite a long time - about three months.

To prepare canned food in oil, we need the following list of products:

carp – carcass 1-1.5 kilograms;
two large onions;
garlic - one head;
a glass of vegetable oil;
dill greens – 5-6 sprigs;
15 black peppercorns;
coriander seeds or powder - a few pinches;
salt – 2 large spoons.

In addition to tomato sauce, you can preserve carp in oil

The carp should also be scaled and gutted. After cleansing, be sure to rinse thoroughly over cold water. The head and fins are cut off, these parts will be redundant, the tail can also be removed. Divide the carcass lengthwise into two parts, resulting in two fillets. Wash it again and wipe off excess liquid. Cut the fillet into longitudinal slices 4-5 centimeters wide. Place the slices in a bowl, rub with salt and leave to salt for about half an hour.

Cooking features

To prepare canned food in oil, you do not need to cook the sauce separately. But while the fish is being salted, it is worth preparing jars in which canned food will be prepared and stored. They should be rinsed thoroughly with cool water and sterilized over hot steam. It is better to use metal screw lids; they need to be boiled for a couple of minutes.

After that, let's start cooking:

Peel the onion heads and chop into thin rings or half rings;
fry the onion in oil until half cooked, about 2-3 minutes;
separate the head of garlic into cloves and remove the skin;
cut the cloves into small slices;
Pour oil into each jar, add garlic and spices;
lay out the pieces of carp almost to the top;
Place fried onions between the pieces;
We close the jars with fish and oil with lids.

In addition to jars, it is also important to sterilize the lids.

Into container big size pour water, put a towel on the bottom, place the jars. We sterilize for about 5-6 hours. During this time, the canned food will be ready. To store canned food in carp jars, you should choose a cool place - a cellar, refrigerator.

Canned carp with sweet peppers and tomatoes

There is one more original recipe carp that can be used at home. It turns out very tasty and unusual. This appetizer keeps well all winter, so you can make a lot of it.

In order to make canned food, we will need the following components:

carp – 1-1.5 kilograms;
5-6 pieces of sweet pepper;
4-5 tomatoes;
black pepper in peas – 10-15 pieces;
three heads of garlic;
mustard seeds - 2 teaspoons;
dried chopped lemon balm - 1.5 large spoons;
a few pinches of cumin;
bay leaf – 5-6 pieces.

Before preparing canned food, the carp is salted

The carp should also be cleaned and cut, as in the above recipes. It is cut into small pieces, which are transferred to a container and sprinkled with salt. Leave the fish for a while to salt it.

While the carp is salting, prepare the remaining components:

wash the tomatoes and cut into several parts;
separate the heads of garlic into cloves and remove the skin;
pass the tomatoes and garlic through a meat grinder or grind them in a blender;
Add a little salt to the resulting sauce;
To add flavor, add black peppercorns, mustard seeds, and chopped lemon balm to the tomato sauce;
Stir the sauce well so that all components are evenly distributed.

We wash the sweet pepper, remove the stalk and seeds. Rinse again and chop into strips. We pour hot water over it. Transfer the pepper to the carp pieces and mix well.

The jars are thoroughly sterilized in the oven for about 10 minutes. The lids need to be boiled for about five minutes.

Place the carp and pepper into jars. Add 2-3 bay leaves and a little cumin for flavor. After this, you can pour tomato and garlic sauce up to the very neck of the jar. Close the container with lids, place in hot water and leave to simmer over low heat for 5-6 hours. During this period, the canned food will be completely ready.

After everything is ready, remove the jars from the container with water and leave to stand at room temperature for about two days. Then you can put it in a cold place and store it there for 2-3 months.

Now you know how to prepare canned river fish at home, namely carp. A homemade snack turns out very tasty, satisfying, and tender. It goes well with any dishes - potatoes, cereal porridges, soups. It can also be used to make sandwiches and salads.

The video will discuss how to prepare canned fish:

Canned fish, the taste of which is familiar to all of us since childhood, can be prepared independently. Was your fishing successful? So that's great! This means that the catch can be used as a basis for preparing tasty, natural and useful preparations. It’s not difficult to prepare a variety of homemade canned fish from fish. On the contrary, this process is very exciting and will be of interest not only to housewives, but also to avid fishermen themselves.

Canned fish will be an excellent addition to the everyday table or an amazing holiday snack. However, fish lovers can afford to eat this dish at least every day.

How to prepare canned river fish at home?

You can cook it in three ways: own juice, with tomato or butter. It all depends on personal taste preferences. Any fish caught in a fresh water body is suitable for canning, for example, carp, pike, crucian carp, bream and small fish.

In order for the finished product to be stored and consumed with full confidence that it is safe for health, it is necessary to strictly adhere to the recipes and preparation technologies. The dishes and equipment used must be perfectly clean, and canned food must be sterilized for at least 8-9 hours.

If everything is done correctly, then you can store the finished canned food at normal room temperature. But it is better to constantly monitor whether the lid is swollen. Dangerous bacteria can already develop in such jars. Be sure to pay attention to the smell when opening and serving: if it is suspiciously unpleasant, eating such canned food is strictly prohibited.

Cooking recipes

Homemade canned river fish

Let's try a recipe for river bream. For this we need 1 kilogram of fish, half a kilogram of onions and carrots. Mole and black pepper are added to your own taste.

First you need to clean the fish, remove all fins, entrails, heads and tails. Rinse well, cut into small portions. Rub all the pieces separately with salt and leave them to soak for 1.5-2 hours. After this, put the fish in a pan. dense layers, add water, put on fire and boil for 15-20 minutes.

At this time, you can cut the onion into half rings and chop the carrots on a coarse grater. Remove the finished pieces of bream from the broth, mix with vegetables, and place in pre-sterilized jars. Pour it in there ground pepper. Now containers with canned food must be sterilized. Place a pan of water over low heat, lower the jars into it, placing gauze folded in several layers on the bottom. Sterilize for 30-40 minutes.

Carefully remove all containers, add vegetable oil (a tablespoon) and salt (one teaspoon for every half liter). Now you need to pour boiling water into each jar, screw them on and send them to sterilize again. Boil over low heat for three hours. It is better to leave them in the same pan for at least a day to cool.

Canned small fish in tomato

Sprat or cod can be cooked in a simple way, but get excellent results. We will need:

1 kg of small fish;
- 1 glass of water;
- 2 glasses of tomato juice;
- 2 tablespoons of sugar;
- 2 tablespoons of vinegar;
- 0.5 cups of vegetable oil.
Add spices and salt to taste.

Rinse the fish well, remove the heads and tails, clean and place in a large container. Add salt, mix everything for even soaking and leave in a cool place for 30-40 minutes. After this, add all the other ingredients, mix and put on low heat. When the mixture boils, leave to simmer for 7.5 hours. If you use a pressure cooker to prepare canned food, two and a half to three hours will be enough.

After this, put the fish in sterilized jars and can be rolled up. Don’t forget to immediately try the deliciousness that you got as a result of the long cooking process.

Recipe for sprat with tomato sauce

For this recipe, we will take three kilograms of sprat. For this quantity we will need:

5 kg of ripe tomatoes;
- 1 kg of sweet pepper;
- 1 kg of onions;
- 2 kilograms of carrots;
- 0.5 liters of vegetable oil;
- 2 tablespoons of salt;
- sugar.

First of all, we prepare the sprat: clean, wash and mix with salt to soak. Leave for half an hour and at this time prepare the tomato sauce. Grind the tomatoes through a meat grinder, grate the carrots, and cut the pepper into strips. Fry the onions, carrots and peppers in oil, and then add the tomato mass to them and mix. This composition must be boiled for one hour. Then we send the sprat there, mix everything well and leave on the stove for another 1 hour. After that, add salt, vinegar and pepper. Cook for another 10-15 minutes, after which you can put it in jars and seal. Be sure to wrap the containers so that they cool for a long time. Such canned food can be served with a vegetable side dish or with vegetables. Bon appetit!

Choose a recipe for homemade canned river fish to suit your taste and start cooking!

Very often, after fishing, a large number of small fish remain. What to do with it if the cat already refuses to eat it? There is no point in frying small fish. There is nothing left of her. And you can’t put it in your ear - just bones. This product can be used to make an excellent snack that both children and adults will enjoy. Homemade canned river fish turns out to be very tasty and satisfying. The main thing is to follow the recipe and all cooking rules.

Is it worth cooking?

Many experts do not recommend cooking. This is explained by the fact that the heating temperature of containers with food is 100 °C. Sterilization of such preparations should be carried out in an autoclave. This is the only way to achieve complete destruction of all bacteria. In addition, sterilization takes much longer in a pressure cooker. To roll up the containers, you need to wait for them to cool completely. At the same time, you need to reduce the pressure in the pressure cooker gradually. During this time, canned food may darken and lose its attractive appearance.

If you do not have a special autoclave, it is recommended to sterilize cans of canned food for a long time. You can also stew the products separately, and then put them in containers and roll them up. Otherwise, bacteria that can exist without oxygen - anaerobic - may remain in the finished canned food. Some of them are capable of releasing strong toxins.

Small fish sprats

Canned small fish can be prepared with any marinade. However, sprats are very popular among many housewives. In addition, the recipe for their preparation is quite simple. To make these canned foods you will need:

Small fish - 1 kg.
Onions - 200 g.
Vegetable oil - 100 g.
Water - 150 g. If desired, this component can be replaced with dry wine.
Vinegar 9% - 50 ml.
Spices and salt - to taste.

Food preparation

To prepare homemade canned food in oil, you should carefully prepare all the ingredients. Onion It is worth peeling, washing and cutting 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, you should also put a bay leaf in the container. It is also recommended to add water or wine, as well as vinegar and oil.

Heat treatment

The container with future canned food should be placed on the stove. The products should be simmered over low heat for 3-5 hours under the lid. If canned food is cooked in a pressure cooker, it will take less time. As a rule, this takes from 1 to 1.5 hours.

While the fish is cooking, you should wash and sterilize the jars. Such canned fish are usually rolled into glass containers with a volume of 0.5 liters. The readiness of the product can be determined by the condition of the fish. The bones of the carcasses should become very soft. When the canned food is ready, you should put it in jars and seal it tightly.

in an autoclave

Recently on the shelves specialty stores home autoclaves for canning appeared. These devices greatly facilitate the process of preparing food for the winter. How can you use them to prepare canned fish? First you need to prepare all the products. To prepare you will need:

Fresh river fish - 2 kg.
Vinegar 9% - 7 ml per container, the volume of which is 0.5 liters.
Peppercorns, salt.
Vegetable oil. IN in this case you should use nut, pumpkin, flax, olive, corn or sunflower.

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 carcasses large sizes, then 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.

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.

Canned carrots

Canned river fish at home can be prepared not only with onions, but also with carrots. To do this you will need:

River fish - 1 kg.
Carrots - 700 g.
Onions - 700 g.
Vegetable oil.
Peppercorns, salt.

Cooking process

So, how to preserve river fish. First you need to prepare the carcasses. It is recommended to clean the fish from husks and entrails. In this case, you can remove the fins and heads. After this, the fish should be placed in a deep container and salted. It is recommended to keep the product for an hour. During this time, you can prepare the onions and carrots. Vegetables should be peeled and washed. The carrots can be grated on a coarse grater, and the onions can be cut into rings.

Now you can combine the products. The fish should be removed from the brine and mixed with chopped vegetables. Pour 3 tablespoons of vegetable-based oil into 0.5-liter jars and place the fish loosely. Otherwise, when boiling, excess liquid will pour out of the containers. The jars should be closed with tin lids and placed in a cold oven. After this, you can turn on the heat and heat everything to 200 °C. The fish should be stewed for 4-5 hours. Then the containers can be taken out, rolled up, turned over and wrapped. When home-canned river fish has cooled, you can move it to the basement.

Carp in oil

Canned carp is no less tasty than a snack made from small fish. To prepare you will need:

Fresh carp - 1 kg.
Vegetable-based oil - 1 tbsp. l.
Garlic - 1 clove.
Onion - 1 head.
Black pepper, coriander, ground dill, salt - to taste.

Cooking method

First you need to clean the carp from the husks, fins and entrails. After this, you should separate the head and cut the carcass into small pieces. The fish should be salted and sprinkled with spices. The carp must be divided into jars. It is recommended to place a layer of onion rings on top. The containers should be covered with lids and then placed to be sterilized. Canned river fish at home should be stewed well. Requires up to 10 hours.

During the sterilization process, water must be added as it evaporates. The liquid should not be cold, but boiling. Otherwise glass jars will burst. The finished snack should be rolled up and then stored in a cool place. Canned bream is prepared in a similar way.

Catfish in its own juice

To prepare canned catfish you will need:

Fresh catfish - 1 kg.
Salt - 1 tbsp. spoon.
Allspice and black pepper.
Carrot.
Bay leaf.
Citric acid - 0.5 g per jar, the volume of which is 0.5 liters.

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 an 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. At the bottom of the prepared containers you need to place a bay leaf, a few grains of black and then it is recommended to make a layer of carrots and add citric acid. After this, the jars can be filled with fish, leaving free place between the lid and the food, at least 2 centimeters high.

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.