River fish for the winter. Homemade canned fish. Fish mince in marinade, recipe

Today it is quite difficult to find tasty and at the same time safe canned food in supermarkets. After all, manufacturers often sell us goods from low-quality raw materials and with a high content of preservatives. In this article, you will learn how to cook canned fish at home. As well as some tricks used by experienced housewives.

Homemade canned fish: basic cooking rules

For the preparation of home canned food, you need to take only fresh fish that does not have any defects or damage. In this case, you can choose both sea and river. Everything will depend only on your personal preferences.

As a filling, only oils of vegetable origin should be used. It can be sunflower, as well as olive or corn oil. You can use tomato sauce, the recipe of which will be described in detail below.

Home canned food (fish) should be rolled up only in glass jars. This will ensure not only high tightness, but also allow to evaluate appearance product after long storage. It is better to choose jars with a volume of 0.5 to 1 liter. This volume is not only convenient for serving, but also allows you to evenly boil the fish in the oven.

Canned fish in a multicooker

Such a modern kitchen appliance as a slow cooker also allows you to cook home preservation. In this case, you do not need to lay out the fish in banks. It is enough to flavor it with spices and put it in a multicooker bowl. For complete cooking, it is enough to use the "Extinguishing" mode for 20-30 minutes. Only after that the fish is laid out in sterilized jars and poured with oil or sauce.

Canned fish in a slow cooker is superior to the traditional cooking method only if you have a small amount of fish. After all, the bowl of this kitchen gadget is rarely more than 4-5 liters.

What kind of fish to choose for home preservation?

Almost any fish can be used to make canned food at home. If we talk about freshwater species, then it can be bream, crucian carp, carp, roach and even pike. However, experienced housewives praise canned mackerel very much. After all, it is this fish that is traditionally associated with store-bought canned food, which is so popular in our country. But this does not mean at all that you should limit yourself in the choice of raw materials. For example, canned fish river fish although they are distinguished by a high content of bones, they are prepared several times faster than marine species.

Ingredients such as carrots, garlic, dill, parsley and other greens will help reveal the taste of fish. Therefore, you can safely experiment in search of the most successful combination of products.

Canned fish in oil

The easiest recipe for homemade canned food involves using a lot of oil. For cooking you will need:

• 2 kilograms of large fish;
• salt, black pepper and bay leaf;
• 200 grams of vegetable oil.

The fish should be cleaned and cut into pieces 4-6 centimeters long. In sterilized jars, you need to lay the pieces so that the distance between them is minimal. In a bowl, mix salt, black pepper, oil and a little water. Pour canned food with the resulting sauce and add bay leaf. Preheat the oven to 120 degrees and place the cans of fish on a baking sheet. To prevent glass jars from bursting, you should constantly monitor the cooking process. After 3 hours, you can remove the canned food from the oven and roll it up with an airtight lid. Before sending the jars to a cool place, you need to completely cool them at room temperature.

Canned fish based on oil will appeal to everyone without exception. After all, this product will remind you of the one that was produced on the territory of the former Soviet Union and met the increased requirements for quality and safety.

Canned fish in tomato sauce

To give canned food a more piquant taste, you can prepare a filling based on tomatoes. The cooking technology will be similar to the recipe using oil. However, in this case, you must first make the sauce. To prepare it you will need:

• 500 grams tomato paste;
• 2-3 large onions;
• 300 grams of carrots;
• salt, pepper and spices to taste;
• 300 ml of water.

Onions and carrots should be cut into small cubes and fried in a pan. After education golden brown add tomato paste and water. Salt and season with spices. Simmer over low heat for 15 minutes. The fish laid out in sterilized jars should be poured with the resulting tomato sauce and sent to the oven for 3 hours. Such canned food will have a rich taste and very soft fish fillet.

How long can homemade preserves last?

Unlike a store-bought product, home preservation does not last as long. This is due to the fact that preservatives are not added to the fish, as happens in plants and factories. Therefore, the home process of producing a delicious delicacy requires maximum sterility.

After preparation, canned fish can be stored for no more than 6 months in a cool place. It is good if it is a basement where a constant temperature is maintained. Before opening the jar, be sure to evaluate the appearance of the fish. If you notice the formation of plaque or a change in color, it means that the seal was broken during the cooking process. Such canned goods are unsuitable for consumption. It is better to dispose of the product and keep it away from the table. That is why it is very important to mark conservation with a marking with the date of manufacture. This will help to avoid poisoning and other troubles that may be associated with expired products.

Canned fish prepared at home is a great way to diversify your diet, not only tasty, but also extremely healthy dish. After all, such a product can be served on the table as a snack or used to prepare holiday salads.

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Conservation has been a popular and exciting process since ancient times. Many housewives prepare stocks for the winter using completely different products.

Canned fish are characterized by a special taste, aroma, and will also be a great addition to any dish.

How to choose and prepare fish for canning?

Before preparing canned fish, remember that this product implies full compliance with the rules and regulations. The technology allows you to store preservation for a long time without harm to human health.

Basic canning rules:

1. All types of fish are subject to conservation. The most commonly used pike, bream, crucian,.
2. Fish for canning must be healthy, fresh and without damage.
3. The quality of vegetable oil allows you to store the product for a long time. That is why you should take only the best varieties.
4. Products are processed under clean conditions.
5. Properly performed sterilization will also help preserve the taste of canned food for a long time.
6. It is recommended to store ready-made canned food in a cool dark place.

Preservation using an oven involves the following rules:

1. Hot and cold containers with canned food can be placed in the oven.
2. Lids are placed on the container, but they cannot be twisted.
3. Sterilization takes place at a temperature of 120 degrees, the time is specified according to the recipe.
4. They take out the jars with the help of an oven mitt, you need to put them in a dry place so that there is no temperature difference.
5. Lids are sterilized for 10 minutes.

Canned river fish in the oven - recipes

Classic recipe

Ingredients:

• 500 gr fish
• Salt - 1 tsp;
• Black pepper;
• Vegetable oil - 50 ml.

Cooking:

1. The fish is cleaned, it is necessary to cut off the fins and select the fillet.
2. Then you should cut the fish into equal pieces.
3. Peppers, bay leaves are placed in a sterilized jar, alternating layers with fish and salt.
4. A towel is placed on a baking sheet, and jars are placed on top.
5. I put the jars in the oven at 150C for 4 hours.

How to catch more fish?

Every ardent fisherman undoubtedly has his own secrets of successful fishing. I myself, during the time of conscious fishing, have found quite a few ways to improve the bite. I share my TOP:

1. Cool activator. Stimulates a strong appetite in fish, attracting them even in cold water. Blame it all pheromones included in its composition. It's a pity that Rosprirodnadzor wants to ban its sale.
2. Proper selection of gear. Read the relevant manuals for the particular type of tackle on the pages of my website.
3. Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

After cooking in the oven, the container is rolled up and left under a warm blanket.

Canned silver carp

Before cooking, prepare the fish. Clean it and rinse, while removing large bones. It is recommended to leave only the fillet. No need to try to pull out all the small bones, as in the process of cooking they soak and become invisible.

Now only I bite!

I caught this pike with a bite activator. I have never caught these before, but now every time I bring trophy specimens from fishing! It's time for you to guarantee your catch!!!

Preservation recipe for sprats from river fish

Kitchenware: three glass jars with a volume of 0.5 liters; three iron lids for jars; kitchen ceramic knife; pressure cooker; wooden cutting board; measuring cup and kitchen scale; capacious deep bowl; capping device; a warm blanket.

Ingredients

Step by step cooking

1. We clean the fish in the amount of 900-1000 g from scales, then cut off the tail, head, fins and take out the insides. Thoroughly rinse the fish under a strong stream cold water. Cut the carcasses into small pieces about 2.5-3 cm wide.
2. We spread the chopped product in a deep bowl and add 18-20 g of salt there, mix thoroughly.
   
   
3. At the bottom of each jar we put 8-9 peas of a mixture of peppers, 1 bay leaf, a pinch of nutmeg and 2 cloves.
   
   
4. We tightly lay the prepared pieces of fish on top of the spices to the level of narrowing of the neck of the jar.
   
   
5. Pour the fish sunflower oil so that all pieces are covered with liquid. We cover the jars with lids and put them in a pressure cooker.
   
   
6. Pour cold clean water into the device to the level of the narrowing of the neck of the cans. We close the pressure cooker with a lid and send it to a strong fire. Bring water to a boil, then reduce heat to low. We leave canned food to cook for 2.5-3 hours. After three hours of canning, remove the pressure cooker from the stove and let the water cool completely.
   
   
7. We take out the cans from the water and roll up the lids with a device designed for this. We send canned food to a dark place, wrap them in a warm towel and leave them in this form overnight. We clean the cooled preservation in the refrigerator or cellar for long-term storage.
   
   

You can follow the whole process of preserving sprats at home by watching the video below.

• When choosing fish, I advise you to pay special attention to perch, roach, minnows, ruffs. Canned fish from the listed types of fish will surprise and delight you with its aroma and unusually pleasant taste.
• If you are going to add ground spices to canned food, mix them with fish pieces, and do not put them separately in a jar.
• carnation and nutmeg are very fragrant spices that have a specific taste, so do not put too much of them. Moderately added spices will give canned fish a pleasant spicy taste.
• The recipe indicates the amount of salt to obtain lightly salted preservation. If you love salted fish, then increase the amount of this spice.

Recipe for preserving river fish in tomato sauce

Time for preparing: 1 day and 10 hours.
Calorie content (per 100 g): 92-99 kcal.
Number of cans: four liter jars.
Kitchenware: a large-diameter frying pan, preferably with a non-stick coating; wooden spatula with a thin edge; measuring cup and kitchen scale; several capacious bowls; four liter jars and four lids for them; wooden board for cutting; kitchen ceramic knife; large saucepan; cloth or kitchen towel; a warm blanket; canning machine.

Ingredients

Step by step cooking

Preparing the fish

Let's prepare canned food

Carefully remove the jars from the pan and roll them up. We put the canned food in a dark place and wrap them in a warm blanket. When the jars are completely cool, we send them to a place for conservation storage.

Video of the recipe for the conservation of river fish

Step by step canning of river fish in tomato sauce you can watch in the video below.

Recipe for canned river fish in a slow cooker

Time for preparing: 4:20-4:40.
Calorie content (per 100 g): 123-128 kcal.
Servings: from 3 to 7.
Kitchenware: kitchen ceramic knife; several deep containers of different sizes; multicooker of any brand; wooden cutting board; measuring cup and kitchen scale.

Ingredients

Step by step cooking

1. Fish in the amount of 900-1000 g are cleaned, washed and gutted.
   
   
2. In the bowl of the device we lay out 6-7 bay leaves and 11-13 peas of allspice. Peel the onion, rinse thoroughly and cut in half. We send the onion halves to the bowl with spices.
   
   
3. Cut the fish into pieces 3-4 cm wide.
   
   
4. We spread the chopped carcass into the bowl of the device and add 8-10 g of salt.
   
   
5. Pour 65-70 ml of vegetable oil and 10-12 ml of vinegar there. Then add 230-300 ml of water. The liquid should completely cover the pieces of fish.
   
   
6. Close the lid of the device and select the program "Extinguishing" or "Simmering". We cook the dish for about 4-4.5 hours.
   
   
7. After the specified time, we leave the fish to simmer in the "Heating" mode for about 10-15 minutes.
   
   

Video of the recipe for the conservation of river fish

After reviewing the video below, you will learn how to cook canned river fish in a slow cooker according to the above recipe.

• There is a desire to surprise and pamper your family with an unusually fragrant and amazing delicious dish? Prepare a hodgepodge with sausage and pickles. It's believed that this dish comes in very handy the next day after a stormy feast.
• It is no less tasty and very nutritious. This delicacy will appeal to all members of your family, even picky eaters. You can also slightly simplify the recipe and cook. This dish will be a wonderful decoration of the festive table.
• Have you ever tried? If not, start collecting necessary ingredients right now. Amazing taste, delicious aroma and exquisite look of the dish will amaze any gourmet.
• Friends will appreciate your culinary skills if you cook something delicious for them.
• “Funchoza with chicken and vegetables” confidently replaces the usual pasta and egg noodles from Russian cuisine. If you want to know why, then cook this unusually tender and amazing-tasting dish.

I hope that after reading my recipes, you are intrigued and are already going to the supermarket for ingredients for preserving fish. Be sure to tell in the comments about your family's impressions regarding canned river fish according to the above recipes. If you are familiar with other canning recipes, share the information in the comments. I wish you only enthusiastic exclamations and praises! Eat for health!

"Ide is the fish of my dreams!" This is the name of a 27-second video filmed by an over-emotional retired fisherman from the Vologda region. He fished out a kilogram ide and filmed himself on camera, enthusiastically exclaiming "YAAAAAZ!" ("I-A-AZ!"). The exclamation has become a common internet meme.

The joy of the angler is quite understandable. Ide is a small fish. Large individuals are rare. But tongues taste amazing in any dish. Canned ide and pickled fish, which are stored for up to six months, are especially tasty. With long-term storage, the taste of canned and pickled fish only improves.

Canned ide at home

Before canning, the ides are gutted, the scales are removed or the skin is removed along with the scales. It comes off like a stocking. Heads and tails are cut off, the skeleton is taken out. Cut into pieces 3-4 cm. Pepper (optional), salt, give an hour to lie down. It is believed that ground pepper gives canned food some bitterness. And a small amount of peppercorns gives a pleasant aroma. Both should not be put in too much.

If the fish is fresh, just caught, you can leave the pieces for salting for a longer time - for 2-4 hours or all night.

Then rinse off the excess salt, dry the pieces with paper towels or cloth napkins. Next - prepare canned ide according to selected recipes.

Pickled ide canned food

For 1 kg of fish you will need:

• salt to taste
• peppercorns - 10 pcs.
• laurel - 4-5 leaves
• 9% vinegar
• vegetable oil

Put the pre-salted and stale pieces of ide into an enameled container. Pour in vinegar so that its level covers the surface of the fish by 1-2 mm. Leave for 4 hours. Drain the vinegar.

At the bottom of sterilized jars put bay leaves, peppercorns. Lay the pieces of fish on the shoulders, fill the voids of the jar vegetable oil. Seal tightly and send to a cold place for storage.

The longer the fish stays, the less the taste of vinegar is felt, the pieces just melt in your mouth.

Recipe for canned ide in tomato

For 1 kg of fish:

• onion - 300 g
• tomatoes - 2-2.5 kg
• salt - 1 tbsp. l.
• cloves - 4 buds
• laurel - 4 leaves
• black pepper and allspice - 4 pcs.
• sugar - 4-5 tbsp. l.
• 5% vinegar - 4-5 tbsp. l.
• frying oil

Small fish are salted, allowed to lie down for 30 minutes, rolled in flour and fried whole. Larger carcasses are pre-cut, fried in pieces. Allow half an hour to cool.

Onions are cut, fried until golden.

Pureed tomatoes, peeled and peeled, are boiled. Add fried onion, salt, sugar, pepper, laurel, cloves, cook for 5 minutes over low heat. They take it off the fire.

The fish is placed in jars, poured with tomato, leaving a gap of 2 cm between the fish and the top of the jars.

Banks covered with lids are placed in a wide container with hot water (60-70 °), the level of which reaches the shoulders. Cover with a lid, sterilize for 3-4 hours. Quickly roll up and turn over to make sure the jars are sealed. Warmly wrapped and left under a fur coat until completely cooled.

Recipe for canned ide in oil (in the oven or Russian oven)

For 1 kg of fish you will need:

• pepper - 10 peas
• laurel - 3-4 leaves
• vegetable oil
• salt to taste

Grate the fish pieces with salt and place in small jars. Add laurel and pepper to each. Fill with oil. Put in the oven or simmer in a Russian oven.

If canned food is cooked in the oven, jars with lids thrown over are placed on the wire rack first. Under the grate put a pan with water. Then turn on the heating to 150°. After the appearance of bubbles in the oil, the temperature is reduced to 100 °. When evaporating, water in the pan is added. The ide is tormented for 4-5 hours. Roll up.

Jars with screw caps can be simmered for 1.5-2 hours in a pressure cooker filled with water up to the shoulders. Before taking out, be sure to first slowly release the steam, let it stand for 15 minutes, then carefully remove the jars.

Canning Recipe Variations

Adding vegetables:

Layers of fish and onions with carrots are laid in jars. Vegetables can be fresh or pre-roasted.

In addition to onions and carrots do delicious canned food with raw beans, which are pre-soaked in hot water for 3-4 hours. Or dry beans are boiled until half cooked.

Adding cereals:

Delicious canned ide with cereals - barley or rice. Grains under the influence of fish juice swell, become tastier than the fish itself. Barley is especially good in canned food.

The ide is placed in a dish for stewing, grits are added, pre-soaked for half an hour and spices. Alternate a layer of fish and a layer of cereals. If desired, add a little vegetable oil or a couple of tablespoons of tomato sauce, diluted a small amount hot water. Simmer over low heat for 4-5 hours, lay out in jars, roll up.

Adding spices:

Canned ide at home will benefit significantly if you put in them a third or half a teaspoon of ginger, coriander, turmeric; a couple of horseradish roots and other roots. Add some dry herbs. Or a couple of tablespoons of mustard, mayonnaise, ketchup and other sauces.

Don't be afraid to experiment!

Will allow you to purchase any goods for fishing at competitive prices!

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Popular sections of the site:

It will allow you to understand how all the fish peck, depending on the time of year and month.

The page will tell you about many popular tackle and accessories for fishing.

We describe in detail living, vegetable, artificial and unusual.

In the article you will get acquainted with the main types, as well as tactics for their use.

Learn everything to become a real angler and learn the right choice.

If your husband - the breadwinner, earner, fisherman - sometimes brings a solid fish trifle, and the cat is no longer able to eat all this wealth, you have to cook this trifle somehow. Just what to do with her? If you fry it - you won't see it in the pan, if you cook the fish soup - it's all bones ... But don't throw away the catch, really! From fish trifles, and not only from it, you can cook a chic appetizer that just flies off the table. These are homemade canned fish, which for some reason are always compared with store-bought ones. Even the names of the recipes always sound something like this: “Sprats are almost like store bought”, “Sprat in a tomato, like from a store”, etc. Why "like from a store"? It's much tastier! Canned fish is indispensable for feeding a student child or a beloved husband working on shifts with homemade delicacies. And the guests who suddenly appeared will not remain hungry.

And now - the recipes! All homemade canned fish are prepared in oil, in tomato, in own juice or in a marinade. We present here the most interesting recipes and you choose.

Sprats №1

Ingredients:
1 kg small fish
200 g onion
100 g vegetable oil,
150 g dry wine or water
50 ml 9% vinegar,
salt, spices - to taste.

Cooking:
Small fish - perches, roach, minnows, ruffs, dace, etc. - remove the scales, remove the insides, cut off the heads, fins, tails and rinse the carcasses. At the bottom of the pan, put a layer of onion, cut into rings, then a row of fish carcasses, add salt. Then again a layer of onions, fish and thus fill the pan no more than 2/3 of the volume. Add allspice peas, bay leaf, vegetable oil, vinegar and wine (or water). Put on the stove and simmer over low heat under a tightly closed lid for 3-5 hours. If you have a pressure cooker, then the process is significantly reduced - 1-1.5 hours is enough. In the finished fish, the bones become so soft that they do not need to be separated from the pulp. Spread the finished sprats in sterilized jars and roll up.

Sprats №2

Ingredients:
1.2 kg sprat or saika,
200 g vegetable oil,
1 tbsp salt (no top)
1 stack strong tea brew
peppercorns.

Cooking:
Put the prepared fish in a stainless steel pan, sprinkle with salt, pour tea leaves, add vegetable oil and pepper. Simmer on low heat for 2.5-3 hours under the lid. Then remove the lid and simmer for another 25-30 minutes to evaporate excess liquid. Arrange the fish in half-liter sterilized jars, put in hot water up to the shoulders and sterilize for 10-15 minutes. Roll up.

Canned river fish in oil №1

Ingredients:
1-1.5 kg of river fish,
3-4 black peppercorns
100 g vegetable oil,
800 ml of water
onion, salt - to taste.

Cooking:
Clean and gut the fish, cut the large ones into pieces, the small things can be left whole carcasses. Salt. Place the finely chopped onion on the rack of the pressure cooker. Put peppercorns, bay leaf, lay pieces of fish on top and sprinkle with onions. Pour in vegetable oil and water, close the pressure cooker and put on high heat. As soon as steam comes out of the valve, reduce the heat to a minimum. From now on, cook the fish for 1.5 hours. Place the finished fish in sterilized half-liter jars, cover with lids and put to sterilize in boiling water for 5-8 minutes. Roll up.

Canned river fish in oil №2

Ingredients:
1 kg of fish
700 g carrots
700 g onion,
vegetable oil,
salt, pepper pot - to taste.

Cooking:
Prepare river fish in the same way as in the previous recipe. Salt, put in an enamel container and soak for 1 hour. Meanwhile, grate the carrots and cut the onion into rings. Remove the fish from the brine and mix with carrots, onions and peppers. Pour 3 tbsp into each half-liter jar. vegetable oil, lay the fish, but not tightly, otherwise liquid will pour out of the jars when boiling. Cover the jars with old tin lids without rubber bands and place in a cold oven. Turn on the fire, heat up to 200 ° C and simmer from this moment for 4-5 hours. After that, roll up the finished canned food with lids, turn the jars over, wrap and cool.

Pike in oil

1 medium pike,
2-3 bay leaves,
3-4 peas of allspice,
vegetable oil,
salt, spices - to taste.

Cooking:
Gut the pike, cut off all excess, rinse and cut into large pieces. Salt to taste, add spices and leave for an hour and a half. In the meantime, wash the jars, scald them, put bay leaves and pepper on the bottom and fill quite tightly with fish up to the shoulders. Cover each jar with foil and place in an oven preheated to 150°C. Place a baking sheet at the very bottom with a little water. As soon as the liquid in the jars begins to boil, reduce the temperature to 100-110 ° C and leave the jars in the oven for 5 hours. Then heat vegetable oil in a saucepan until boiling. Remove the jars from the oven, remove the foil and pour the boiling oil into the jars until it covers all the fish. Cover the jars with prepared lids, put back in the oven for 30 minutes. Roll up, wrap up, cool down.

Carp, canned with oil

Ingredient s:
1 fresh carp
1 tbsp vegetable oil,
1 garlic clove
1 onion
salt, spices (ground dill, coriander, black pepper) - to taste.

Cooking:
Clean the carp from scales and fins, remove the head and cut into small pieces. Salt, add spices. To the bottom liter jar lay the garlic, pour in the vegetable oil, lay the fish tightly, put the onion on top, cut into rings, cover with lids and set to sterilize for 10 hours. As it evaporates, add boiling water (just boiling, otherwise the jars may burst!). After sterilization, roll up the jars. Store canned food in a cool place.

Canned fish in tomato

Ingredients:
1 kg of cleaned fish,
2 stack tomato juice
1 stack water,
2 tbsp Sahara,
2 tbsp 70% vinegar,
½ stack vegetable oil,
salt, pepper - to taste.

Cooking:
Combine all the ingredients, put in a saucepan and simmer over low heat for 7 hours. In a pressure cooker, this will be about 3 times faster (i.e., 2-2.5 hours will be enough). Arrange in sterilized jars and roll up.

Fish in tomato sauce

Ingredients:
1 kg of fish
2 kg of tomatoes,
1 tbsp salt,
150 g vegetable oil,
300 g onion
4 things. cloves,
4 peppercorns,
4 bay leaves,
1 tbsp salt,
5 tbsp Sahara,
3 tbsp 9% bite,
flour, vegetable oil - for frying.

Cooking:
Salt the prepared fish with 1 tbsp. salt and leave for half an hour. In the meantime, prepare the tomato sauce: boil the tomatoes and rub through a sieve, add spices, vegetable oil, salt, sugar and vinegar, put on fire again. Then roll the pieces of fish in flour and fry in vegetable oil. Arrange the fish in sterilized jars, pour boiling sauce over and sterilize in boiling water for 1 hour. Roll up the jars and sterilize for another 6 hours. Use glass lids instead of tin lids or secure them with a special lid holder to avoid tearing off the lids.

Sprat in tomato sauce

Ingredients:
3 kg freshly frozen sprat,
5 kg of tomatoes,
1 kg of bell pepper,
1 kg of onion
2 kg carrots
500 ml vegetable oil,
2 tbsp salt,
280 ml 9% vinegar,
sugar - to taste.

Cooking:
Pass the tomatoes through a meat grinder, grate the carrots on a coarse grater, bell pepper cut into strips, onion - half rings. Fry carrots, peppers and onions in vegetable oil until golden brown. Put the vegetables in a saucepan, add the tomato mass, mix and cook over low heat for 1 hour. Put the prepared sprat in a saucepan with tomato mass, mix and cook for another 1 hour. Then add salt, sugar, ground pepper, vinegar, mix, boil for 5 minutes and remove from heat. Arrange in sterilized jars, roll up, wrap and let cool.

Sprat or capelin in tomato sauce with vegetables

Ingredients:
3 kg of peeled sprat (capelin or herring),
3 kg of tomatoes,
1 kg carrots
1 kg of onion
6-7 tablespoons salt,
8-9 tablespoons Sahara,
100 g 9% vinegar,
bay leaf, peppercorns - to taste.

Cooking:
Pour the tomatoes chopped in a meat grinder or in a blender into a saucepan and put on a slow fire to boil. Grated on a coarse grater carrots and chopped onions separately, fry in vegetable oil until golden brown. Don't forget to stir in the tomatoes, carrots and onions. Combine the tomato mass and vegetables, mix and place in a stainless steel or cast iron pan in layers: a layer of tomato-vegetable mixture, a layer of fish, and so on until the end. The last layer should be vegetables. Add spices and put on a slow fire, covered with a lid. Boil for 3 hours without stirring. 10 minutes before the end of cooking, add vinegar, pouring it evenly over the entire surface and piercing the mixture of fish and vegetables with a wooden stick so that the vinegar is evenly distributed throughout the mass. In the meantime, sterilize 10 half-liter jars, place the resulting canned food in them and roll them up. Turn over, wrap, let cool.

small fish in tomato

Ingredients:
2 kg small fish
1 stack vegetable oil,
1 stack 6% vinegar,
1 stack tomato paste,
1 stack Sahara,
salt, allspice, bay leaf - to taste.

Cooking:
Put the prepared fish in a saucepan, pour over a mixture of oil, vinegar and tomato paste, add salt, sugar and spices. Cover with a lid and place in the oven preheated to 140-150°C for 3.5-4 hours. After boiling, reduce the temperature to 100-120°C. Arrange the finished canned food in sterilized jars and roll up.

Fish in a fragrant marinade

Ingredients:
4-5 kg ​​of fish,
5 liters of water
3 tbsp Sahara,
1.5 tbsp salt,
3 g allspice,
2 g cloves
3 g coriander,
100 g apple cider vinegar(you can 6% vinegar),
Bay leaf.

Cooking:
Prepare the marinade: add the spices tied in a gauze bag to the water, boil and let cool. Put the prepared fish in the marinade and leave for 3-4 hours. Then put the marinated fish in sterilized jars, add the bay leaf and pour over the marinade again. Close the jars with plastic lids and refrigerate.

Fish mince in marinade

Ingredients for a half liter jar:
350 g fish
70 g vegetable oil,
30 g 6% vinegar,
1 bay leaf,
3 black peppercorns,
3 peas of allspice,
8 g salt.

Cooking:
Clean the fish, rinse thoroughly until the turbidity and blood disappear. At the bottom of scalded jars, put bay leaves, peppercorns, salted fish, pour vegetable oil and vinegar. Banks roll up and put on sterilization in salt water at a temperature of 105 ° C for 2 hours.

This is such deliciousness. True, some experts do not recommend preparing canned fish that are supposed to be stored for a long time at home, arguing that such canned food should be sterilized in autoclaves. And even sterilization in a pressure cooker, when a temperature above 100 ° C is reached with a hermetically closed lid under pressure, cannot be compared with the factory one. Sterilization of canned food for long-term storage should be carried out with the lid rolled up. If you put the rolled jars in the pressure cooker, close the lid tightly and start heating, then pressure will begin to rise inside the pot and inside the jars, but as soon as the sterilization is over and you release steam from under the pressure cooker lid, the rolled lids will fall off the jars. There is only one way out: to wait for cooling and a gradual decrease in pressure in the pan and jars, but this can take several hours, and canned food may darken and deteriorate in quality. True, you can look for and buy glass lids with wide sealing rubber bands and special clips that firmly hold the lid. Such lids were very common 30 years ago, when tin lids for rolling were still rare.

Such a powerful sterilization is necessary to destroy all possible bacteria. The fact is that in canned fish, meat and so-called natural mushrooms (those that do not use vinegar or another preservative) bacteria, spores and viruses that do not need oxygen to live can develop. They are called anaerobic. Anaerobic microbes include, in particular, botulism bacteria. Developing in an airless space, these bacteria release potent toxins. Even a small part of botulinum toxin, once in the human intestine, can lead to sad consequences.

Here are some horror stories. Therefore, be sure to sterilize canned fish or boil them for a long time, and also try to consume canned fish within 2-3 months and do not keep them warm. Even rolled cans are best placed in the refrigerator or in a cold basement.

Enjoy your meal!

Larisa Shuftaykina