Canned small fish in tomato sauce. How to preserve fish at home. Canned fish in the oven

Fish- this is great food. Not just an alternative to meat, as many people think, but an independent and much more healthy protein food. Lots of great fish dishes. And here's another one - canned fish in tomato cooked at home. I will tell you a recipe on how to cook canned fish for the winter or just for now.

Various canned food is prepared from fish: in oil, in tomato. I still like home-made canned food in tomato with vegetables.

For home fish canned tomato we will need:

Cleaned fish (any) - 2 kg;

Fresh tomatoes - 4-6pcs;

Tomato paste or sauce - 4 tablespoons;

Medium onion - 3 pcs;

Bulgarian pepper - 2 pieces (optional, for an amateur ...);

Ground black pepper or a mixture of peppers;

Vegetable oil.

Let's talk about fish canned tomatoes at home. In principle, you can use this beautiful and simple recipe any fish, ranging from large pikes, pike perches, perches, carps, ending with small fish (like top water, sebel, carp). It is quite possible to make such canned food from sea fish.

We wash the fish of medium and large size, clean it from scales, remove the tail, fins and head (you can leave the heads for) gutted, rinse inside. Cut the fish into medium pieces, as if frying. If possible, we remove large bones, fragments of the ridge. At all small fish, especially the top water can not be cleaned. But it is desirable to remove the insides. With some skill, you can squeeze out the insides. This is much faster than cutting each fish and cleaning off the giblets ...

Rub the fish with salt and pepper and leave for 30 minutes.

Now we are preparing vegetables for canned fish in tomato. My tomatoes, cut into medium slices. If we use peppers, then we also cut them not large, like tomatoes. We clean the onion, chop finely, as if for frying.

Pour vegetable oil into a large frying pan with a layer of 3-4 mm. We heat up the pan. We put the fish in well-heated oil. We do not use flour for deboning fish! Fry the fish until light golden brown on all sides, add the onion. In parallel, in another pan, we begin to fry the tomatoes, and after a couple of minutes we add pieces of pepper there. When the onion gets a light golden hue, add semi-finished tomatoes to the fish and onion. Put the tomato paste into the pan. If there is a lot of mass, we transfer everything into a deep cast iron or saucepan. We add water. It should turn out that the Fish and vegetables are completely covered with tomato-water mass. And so we simmer in the oven under the lid from 40 minutes, up to an hour and a half, depending on the size of the fish. We need to achieve, if possible, that the bones of the fish are stewed so much that it would be possible to eat canned food without paying attention to them, as in store canned food.

Do you like canned fish, but doubt the quality of a store-bought product? Cooking them is not difficult at all and with your own hands. Canned fish in tomato at home are prepared from any type of fish and according to different recipes. The best of them will be presented in our article.

Homemade canned fish

One of the advantages of canned food is that even an inexpensive fish turns out to be amazingly tasty. You can cook such a dish not only on the stove, but also in a pressure cooker or slow cooker. The result will surely please you.

Canned fish in tomato at home is prepared in the following sequence:

1. A kilogram of fish (herring, capelin, herring) is cleaned from the head, entrails and tail, washed and cut into 4 cm pieces.
2. Carrots and onions (300 g each) are chopped into cubes. Carrots, if desired, are rubbed on a coarse grater.
3. Tomatoes (500 g) are mashed with a meat grinder or blender. Instead of a tomato, you can take tomato paste (about 3 tablespoons), but then it must be brought to the desired consistency with water, topped up to a volume of 500 ml.
4. In a saucepan with thick walls or in a multicooker bowl, first layer the tomato, then the fish, vegetables and spices (50 ml of vinegar, 100 ml sunflower oil, 25 g salt and twice as much sugar).
5. The stewing time of the dish under the lid on the stove is 3 hours, in the multicooker ("Stewing" mode) - 4 hours, in the pressure cooker - 1.5 hours. The fish should literally languish in tomato sauce, then it will turn out to be very tender, all the bones will become soft, as in industrial canned food.

How to cook gobies in tomato at home

One of the most favorite canned foods since childhood are gobies cooked in tomato sauce. This fish is inexpensive, affordable and tasty. They are prepared at home in just 4 hours and are identical to the store product.

Prepared (cleaned and washed) fish is placed in layers in enamel pan. Between the layers add onion rings, salt, pepper to taste and a couple of tablespoons of vegetable oil. In this way, the pan is filled to the top. Then table vinegar it is diluted with water to taste, so that a sourish liquid is obtained, and poured into the fish. 100 ml of vegetable oil is also added there. The pan is covered with a lid and sent to the stove. The fish will languish over low heat for 4 hours. 40 minutes before the end of cooking, a tomato is added (3 tablespoons per 3 liter saucepan). This fish will keep in the refrigerator for up to two months.

Sprat in tomato at home

Favorite canned food "Sprat in tomato" is not at all difficult to cook on your own. According to this recipe, the dish will be baked in the oven for 1 hour, after which it can be safely served for dinner. Home-cooked sprats in tomato can be stored in the refrigerator, but not for long, since vinegar is not added to the dish.

To prepare such canned food, the sprat is washed and, if necessary, the head is removed. In a frying pan, fry the onion, cut into half rings. Then it is transferred to a refractory baking dish, put fish, salt (1/2 teaspoon) and sugar (1 teaspoon), coriander, garlic and other spices to taste on top, pour a glass of tomato juice and add 3 tablespoons of ketchup . After that, all the ingredients must be mixed and sent to the oven to bake at 180 °.

Canned fish for the winter

Canned fish prepared according to the following recipe are sealed for the winter without prior sterilization. At the same time, they “hibernate” very well in a dark and cool place, the jars do not open, the dish does not deteriorate.

Canned fish in tomato for the winter is prepared according to the following recipe:

1. Fish (1500 g) is cleaned from the insides, head and tail.
2. Grated carrots and onions (500 g each) are fried in separate pans in vegetable oil.
3. Tomatoes (1500 g) are crushed in a meat grinder or blender.
4. Tomato, carrot and onion are mixed with salt (3 tablespoons), sugar (4 tablespoons) and vegetable oil (100 ml).
5. The fish is placed in layers in the pan and then it is sent to a slow fire for 3 hours.
6. 10 minutes before the end of the stew, vinegar (50 ml) is poured into the pan.
7. Canned fish in tomato at home is laid out in sterilized jars, covered with lids and corked with a can key.

From this amount of ingredients, 5 half-liter cans of delicious homemade canned food are obtained.

How to cook canned fish in an autoclave?

Absolutely any fish can be canned in an autoclave. The bream, perch, and capelin are also delicious. You can even take fresh-frozen mackerel and it will be delicious too.

Preparing canned fish in a tomato in an autoclave according to the following recipe:

1. Mackerel (2 kg) is peeled and cut into large pieces.
2. Onion (2 pieces) is fried in vegetable oil, after which finely chopped tomato (2 pieces) is added to it.
3. Tomato paste is added to the pan to the vegetables, poured vegetable oil(2 tablespoons each), 2 cups of water, salt and sugar to taste.
4. Pieces of mackerel are laid out in sterilized half-liter jars and poured with prepared sauce. After that, the jars are sealed with lids using a can key.
5. will cook for 45 minutes at 110°.

The following tips will help you cook very delicious fish quickly and efficiently. They are as follows:

1. At home, canned fish in tomato is prepared from any kind of fresh or frozen fish. Bream, capelin, herring, mackerel, saury, sprat are equally soft and tender.
2. You can always substitute fresh tomatoes in a recipe. tomato paste or juice. From this, the taste of the dish will not become worse.
3. To keep canned food longer, it is recommended to put them only in sterilized jars.

Ingredients

1 pike, medium

Vegetable oil

Bay leaf, 2-3 pieces

Allspice, 3-4 peas

This is a set of products for a ½ l jar

1. Cut the pike into small pieces, add salt, sprinkle with spices and leave for 1 - 1½ hours.

2. Put pepper, bay leaf in jars, fill tightly with fish to the top.

3. Cover each jar with a piece of foil and place in the oven on a wire rack at 150°C. Below we set a baking sheet with water.

4. We are waiting for the liquid in the jars to boil. We lower the temperature in the oven to 100-110 ° C, wait until 5 hours have passed since the moment of boiling.

5. Set the vegetable oil to heat separately. When it boils, remove the foil from the jars and fill them with boiling oil. The fish should be all hidden under a layer of oil.

6. Cover the jars with sterilized lids, put back in the oven for ½ hour.

7. We roll up and wrap the jars. Waiting for them to cool down.

Sprats from cod or sprat, how to prepare

Ingredients

Fish, 1.2 kg

Salt, 1 tbsp without top

Vegetable oil, 200 g

peppercorns

Strong tea brew, 1 tbsp

1. We take a stainless steel pan, put fish in it. Salt the fish, pour tea leaves and oil, put pepper.

2. Stew the fish, closing it with a lid, very slowly, for 2½ - 3 hours.

3. We continue the process by removing the lid for about ½ hour - let the excess liquid evaporate.

4. We distribute the fish in ½ - liter jars, sterilize them in the usual way for 10-15 minutes, placing them up to the shoulders in boiling water. Roll up.

Sprats from small fish, cooking at home

Ingredients

Small fish, 1 kg

Onion, 200 g

Water or dry wine, 150 g

Vegetable oil, 100 g

Vinegar 9%, 50 ml

So you can preserve small roaches, dace, perches, ruffs, minnows and others.

1. We cut the fish, leaving only clean carcasses without fins.

2. Cut the onion into rings, put on the bottom of the pan. On the onion, lay the carcasses in one layer and add them. Next - a layer of onions, a layer of fish, salt. Repeat until all products are out.

3. The pan should be of such a volume that, having laid out all the products, we filled only 2/3 of its volume.

4. Throw peppercorns, bay leaf into the pan, pour oil, wine and vinegar. Cover the pan with a lid and let it simmer slowly for 3-5 hours. Here, too, a pressure cooker will be useful, it will reduce the stewing time to 1 - 1½ hours. When the fish is ready, the bones will soften so much that they will become imperceptible in the pulp.

5. We roll up the fish, laying it out in banks.

Canned carrots from river fish in oil, recipe

Ingredients:

Fish, 1 kg

Onion, 700 g

Carrot, 700 g

Vegetable oil

peppercorns

1. Cooking pieces of fish, put them in an enamel bowl, add salt and leave to salt for 1 hour.

2. Three large carrots, cut thin rings from the onion.

3. When the fish stands, remove it from the brine, mix with onions and carrots, sprinkle with peppercorns.

4. We take ½-liter jars, pour vegetable oil into each, 3 tablespoons each. We lay the fish freely so that during the upcoming boil, the liquid from the jars does not splash out.

5. We put tin lids on the jars, devoid of rubber bands, and put the jars in a cold oven.

6. We begin to heat the oven, bring it to 200 ° C and turn on the countdown: simmer for 4-5 hours.

7. We roll up the banks, turn them over and wrap them up - let them cool themselves.

Canned food in oil in a pressure cooker, from river fish

Ingredients

River fish, 1 - 1½ kg

Vegetable oil, 100 g

Black pepper, 3-4 peas

Water, 800 ml

1. Cooking fish pieces for canning. If there is a trifle, then we leave it with carcasses.

2. We put the fish in a pressure cooker, putting it on a lattice stand, sprinkled with onions. We also put peppercorns, bay leaves there, again sprinkle with a layer of onions. Pour water and oil and close the pressure cooker lid.

3. We put the pressure cooker on a strong fire and watch the valve. As soon as steam comes out of it, we set the light to a minimum and hold for 1½ hours.

4. We lay out the fish in ½-liter jars and sterilize them for 5-8 minutes in a boiling water bath. Roll up.

Carp with oil, canned, recipe for delicious canned fish

Ingredients

Fresh carp, 1 piece

Onion, 1 pc

Garlic, 1 clove

Vegetable oil, 1 tbsp

ground dill

Black pepper

Coriander

1. We cut pieces from carp, salt them and sprinkle with spices, cut the onion into rings.

2. We take liter jar, put the garlic on the bottom, pour it with oil. We lay the pieces of carp tightly on top, fall asleep onion rings top of the bank.

3. Cover with a lid and put on sterilization. It must last at least 10 hours. During this time, you will have to add water more than once as it evaporates. It is also necessary to add water in a state of boiling, otherwise the jars may burst.

4. After the sterilization time has elapsed, we roll up the jars. We store in the refrigerator.

Canned fish can be made not only from fresh, but also from freshly frozen. Here is an example.

Frozen sprats in tomato sauce and at home

Ingredients

Frozen sprat, 3 kg

Onion, 1 kg

Tomatoes, 5 kg

Carrots, 2 kg

Bulgarian peppers, 1 kg

Vegetable oil, ½ l

Vinegar 9%, 280 ml

Salt, 2 tbsp

ground pepper

1. Three large carrots, cut the onion into half rings. We put them in a frying pan and sauté.

2. We grind the tomatoes in a meat grinder, cut the bell peppers into strips.

3. Vegetables, raw, ground with juice and fried, put in a saucepan and cook slowly for 1 hour.

4. When this time has passed, put the sprat in the tomato sauce, mix, bring to a boil and cook for another 1 hour.

5. Put salt, pepper, sugar and vinegar into the pan. Mix and cook for 5 minutes.

6. Transfer to hot jars and roll up. Wrap up, let cool in this state.

Canned fish in tomato juice

Ingredients

Fresh fish, 1 kg

Tomato juice, 2 tbsp

Sugar, 2 tbsp

Vegetable oil, ½ tbsp

Vinegar 70%, 2 tbsp

Water, 1 tbsp

1. Cut the fish into pieces, put it in a saucepan, as well as all the other ingredients.

2. Simmer on the stove for 7 hours very slowly. If you use a pressure cooker, you can reduce the time to 2 - 2½ hours, that is, approximately 3 times.

3. Lay out in hot jars and roll up.

Fresh fish in tomato sauce: delicious canned fish at home

Ingredients

Fish, 1 kg

Tomatoes, 2 kg

Onion, 300 g

Salt, 1 tbsp

Vegetable oil, 150 g

Bay leaf, 4 pcs

Pepper, 4 peas

Carnation, 4 buds

Sugar, 5 tbsp

Salt, 1 tbsp

Vinegar 9%, 3 tbsp

Vegetable oil - fry

1. We cut pieces from the fish, add salt to them with one tablespoon of salt, leave for ½ hour.

2. We prepare tomato sauce by rubbing boiled tomatoes through a sieve. Put oil, spices, vinegar, sugar and salt into the mashed mass. Let it heat up again.

3. Pieces of fish, rolled in flour, fry in oil. After removing from the pan, put them in jars, pour boiling sauce and send for sterilization.

4. Banks must stand in boiling water for at least 1 hour, after which we roll them up.

5. Sterilization will continue in the rolled state for another 6 hours. It is in this case that it makes sense to use glass lids with metal holders. Because ordinary tin can be torn off if you do not fix them with a special device - a lid holder.

Canned fish at home: fish mince in tomato

Ingredients

Small fish fresh, 2 kg

Tomato paste, 1 tbsp

Sugar, 1 tbsp

Vegetable oil, 1 tbsp

Vinegar 6%, 1 tbsp

Bay leaf

Allspice

1. We cook the fish, put it in a saucepan, add spices, sugar and salt, put a tomato and pour oil and vinegar.

2. Cover the pan with a lid and put it in the oven for 3½ - 4 hours, heated to 140-150 ° C. When the contents of the pan boil, reduce the temperature in the oven to 100-120 ° C.

3. We put it in jars and roll it up.

Capelin or sprat with vegetables in tomato sauce

Ingredients

Small fish (sprat, herring or capelin), 3 kg

Onion, 1 kg

Carrots, 1 kg

Tomatoes, 3 kg

Sugar, 8-9 tbsp

Salt, 6-7 tbsp

Vinegar 9%, 100 g

peppercorns

Bay leaf

1. Grind tomatoes in a meat grinder and set to boil in a saucepan.

2. Three large carrots, cut the onion into rings. Fry them separately in oil.

3. Put the fried vegetables in the tomato mass and mix.

4. We take a cast-iron pan (or stainless steel), put layers in it: tomato, fish, and then in the same order, the top one is tomato.

5. Put the spices in the pan, cover the lid and set to heat. Cook slowly for 3 hours.

6. 10 minutes before stopping cooking, pour in the vinegar, distributing it evenly over the entire surface. Poke the vinegar deep into the pan with a wooden stick so that the vinegar sticks into all layers of the pan.

7. Roll up in hot ½-liter jars. Wrap up.

Fish mince in marinade, recipe

Ingredients (per ½ liter jar)

Fish, 350 g

Bay leaf, 1 piece

Black pepper, 3 peas

Allspice, 3 peas

Salt, 8 g

Vegetable oil, 70 g

Vinegar 6%, 30 g

1. Salt the clean carcasses of the fish, put them in jars, putting spices on the bottom. Pour in oil and vinegar.

2. We roll up the jars and sterilize them in this form for 2 hours in salt water (its temperature is higher than - 105 ° C).

Fish in a fragrant marinade. Very tasty!

Ingredients

Fresh fish, 4-5 kg

Salt, 1½ tbsp

Sugar, 3 tbsp

Apple cider vinegar or 6%, 100 g

Allspice, 3 g

Coriander, 3 g

Cloves, 2 g

Water, 5 l

Bay leaf

1. Prepare the marinade, cook spices (except bay leaf) in a gauze bag. Let's cool it down.

2. In a cold marinade, immerse the fish, cut into pieces, for 3-4 hours.

3. We shift the fish pieces into jars, put one bay leaf in the same place and pour the marinade again.

4. We cover the jars with nylon lids and place them in the refrigerator.

On the shelves of stores today you can find many varieties of canned food. However, there is not always confidence that they are of high quality and will not harm our health. For many, fish preparations remain the most delicious. If you are afraid to buy industrial products, you can make canned fish at home.

Is it possible to prepare canned fish for the winter at home?

Cooking real canned fish at home is a real art. To do this, you need to select products without any damage. As a blank, both river and sea ​​fish, but the most best canned food obtained from mackerel. For pouring, you can use olive or corn oil, if necessary, add tomato juice.

If you decide to save canned food for the winter, they need to be rolled into glass jars of 0.5 liters or 1 liter. Carrots, parsley, dill, garlic are used as seasonings and additives. The aroma and taste of the future dish will depend on their correct combination.

The advantage of home canned food is natural products and the absence of preservatives. At the same time, if the technology is not followed, the workpiece may deteriorate after a while. Sometimes the fish is digested, and it loses its "marketable" appearance. If you still dare to make canned food at home, strictly follow the recipe.

Canned fish in oil at home

This is the easiest option. Its only drawback is a large number of oil required for the workpiece.

Ingredients:

Cooking:

Canned fish in tomato at home

This version of the workpiece is more complex, but canned tomato everyone will like it. First you need to make the sauce. You can choose any fish, it all depends on the preferences of the hostess and her family.

Ingredients:

Cooking:

1. Cut vegetables into small cubes.
2. Put in a frying pan, add a little oil and lightly fry.
3. When the onions and carrots grab a crust, you can send salt, tomato paste, spices, and a little water to them.
4. Simmer the sauce over low heat for a quarter of an hour.
5. Cut the fish into pieces and arrange in jars.
6. Pour in tomato sauce and simmer in the oven at 120 degrees for 3 hours.
7. Cool down at room temperature and send to a cool place.

Canned fish in a slow cooker at home

If you have a slow cooker at home, the process of harvesting canned fish is greatly simplified. You can use the same ingredients as for traditional cooking in the oven, but you do not have to sterilize the jars. It is enough to process all the components in a slow cooker, and then put in a bowl and roll up.

Cooking:

1. Cut the fish into pieces, sprinkle with spices, add necessary ingredients and send to the multicooker bowl.
2. Set the mode required for extinguishing and process for half an hour.
3. Arrange the finished product in sterilized jars.
4. Pour sauce or oil, roll up the lids.
5. Put in a cool place.

Canned fish in an autoclave with oil at home

If you have an autoclave at home, you can make real canned fish, similar to store-bought ones. Such a blank will be stored for a long time, and you do not have to worry about it. An autoclave is a special device for sterilizing canned food. It is usually used in industrial environment, but nowadays it is possible to purchase a kitchen appliance for the home. If you like canned food, you can't do without an autoclave.

Ingredients:

• for 1 kg of fish - 1 onion;
• for 1 half-liter jar of blanks:
• 1 st. l. vegetable oil;
• laurel leaf;
• 3-4 peppercorns.

Cooking:

1. Clean the fish and divide into portions.
2. Arrange spices and bay leaf in jars.
3. Place fish pieces on top, leaving 2 cm to the neck of the jar.
4. Fill each jar with 1 tbsp. l. vegetable oil.
5. Roll up the lids and place the blanks in the autoclave. For sterilization, you can choose the mode 110 degrees (process 20 minutes) or 115 degrees (process lasts 15 minutes).

Canned fish at home in an autoclave with tomato

Ingredients:

• for 2 kg of fish - 2 pcs. bulbs and carrots;
• 0.5 l of tomato juice;
• 2 tbsp. l. tomato paste;
• vegetable oil.

Cooking:

1. Prepare the fish, salt.
2. Heat up a frying pan, pour vegetable oil into it.
3. Dip the fish pieces in flour and fry until a crust forms.
4. Saute onions and grated carrots in a separate pan.
5. pour vegetables tomato juice, put pasta and simmer over low heat for 10 minutes.
6. Dip the fish in sterilized jars, pour over the sauce and add a little vegetable oil.
7. Spread the spices.
8. Roll up the lids and place the canned food in the autoclave.
9. Cook for 30-70 minutes at a temperature of 120 degrees.

If you like to open a jar of something tasty in winter, homemade canned fish recipes will surely come in handy. They can be used to prepare natural useful product and enjoy it in holidays or for a hearty home-cooked meal.

Fish is an incredibly healthy food for humans, containing a huge amount of healthy protein. Canned fish in tomato is a fairly popular product, because with their help you can cook Tasty dinner literally within minutes. You can buy canned fish in tomato in the store, but most often we see products of dubious quality on the shelves, so it’s better to cook with your own hands, in your own kitchen, besides, there’s nothing complicated about it. There are many options for preparing canned fish, for example, in a tomato with vegetables. For this recipe, any fish (a couple of kilograms) can become the basis, sea or river is also not important. From vegetables you need Bulgarian Bell pepper(2 pcs.), tomatoes (5 pcs.) and onion(a couple of heads).

Start cooking by cutting the fish. It is cleaned of scales, gutted, washed thoroughly and cut into portions (approximately as for frying). It is better not to use the heads, but to leave them for cooking fish soup. Large bones from large fish are recommended to be removed, very small fish can not be cleaned, but simply squeezed out of it offal (with some skill this turns out very quickly). After preparation, all the fish is rubbed with salt and left for half an hour. In the meantime, vegetables are being prepared: tomatoes are washed and cut into medium-sized slices, peppers are peeled and cut into cubes or small strips, onions are chopped approximately like for frying for soup. Next, vegetable oil is poured into the pan with a layer of about 0.5 cm, it is heated and already salted pieces are placed in the pan. Pre-roll the fish in semolina or flour should not be.

It is recommended to fry the fish from all sides, turning it over from time to time. When the pieces become golden, add onions to the pan and continue to fry until the onions are cooked. In a separate pan, stew the tomatoes, when the pieces release juice and become softer, add the chopped pepper, simmer for a couple more minutes and put the contents in the pan with the fish and onions. Tomato paste (4-5 tablespoons), favorite spices and water are also added there so that all fish with vegetable mixture were covered in liquid. If there is too much mass, it is transferred to a saucepan with a thick bottom or to a cast iron. It is necessary to stew the mass on the smallest fire or in the oven for 1-1.5 hours, depending on the size of the pieces of fish. The readiness of the product can be determined by the bones - they should become soft, like in canned food. When the fish is ready, it is transferred to jars and rolled up like a regular preservation.

Tench fish turns out very tasty in tomato sauce. To prepare canned food, they take freshly caught fish 30-40 cm long. To clean the tench from the mucus covering it, experts recommend dousing it with boiling water, after which they clean it from scales, carefully remove the insides, cut off the head, fins and tail. Prepared carcasses are thoroughly washed first with warm, and then cold water and spread on a clean towel to glass the water. When the fish dries a little, it is cut into medium-sized pieces and rubbed with salt to taste. Next prepare the spices. Hot peppers are cut into small pieces, horseradish root and garlic are finely chopped or grated.

At the bottom of a pre-steamed jar put a bay leaf, allspice and black pepper, a little nutmeg and prepared horseradish root. Chopped garlic and hot peppers are added to the tomato sauce prepared in advance. The fish is placed in layers in a jar, pouring sauce over each layer. The laying density should be large, it must be borne in mind that when stewing, the fish will become softer and decrease in volume. The top layer is the sauce, which should completely cover the fish. Prepared canned food is corked with pre-steamed lids and placed in a saucepan with water (a towel is placed on the bottom). The water level should reach approximately the "shoulders" of the can, as it boils, it is poured. Cooking tench in tomato sauce for long-term storage is recommended for at least 6-7 hours.

There is one more enough original way cooking canned fish, this time it is trout in tomato and mint. The fish is cleaned, washed thoroughly and cut into small pieces. Put in a deep thick-walled saucepan, sprinkle with salt, pepper and other favorite spices, mix thoroughly, add bay leaf, pour everything with refined vegetable oil and put on fire. After boiling, the trout is stewed for 10-15 minutes. Small glass jars are pre-sterilized, put on the bottom a small amount of parsley root, lemon balm leaves and mint.

On top of the spices, pieces of trout boiled in oil are tightly laid, layer by layer pouring it with tomato sauce or ordinary tomato paste, diluted with water to a more liquid state. When the jars are completely filled (the top layer is the sauce), they are corked with pre-boiled lids, put in a pot of water and boiled for about 2 hours. To prevent the jars from bursting, put a towel or a wooden grate on the bottom of the pan. Water should reach approximately to the "shoulders" of the jar, as it boils away, it should be added. Canned food prepared in this way is recommended to be stored in a cool place. storage time 5-6 months.