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. Yes, and you can’t put it in your ear - just bones. From such a product you can cook an excellent snack that will appeal to both children and adults. Canned fish at home from river fish are very tasty and satisfying. The main thing is to follow the recipe and all the rules of preparation.

Is it worth it to cook

Many experts do not recommend cooking. This is due to the fact that the heating temperature of food containers is 100 ° C. Sterilization of such blanks should be carried out in an autoclave. This is the only way to achieve the complete destruction of all bacteria. In addition, sterilization takes much longer in a pressure cooker. To roll up the containers, it is necessary to wait for their complete cooling. At the same time, the pressure in the pressure cooker must be reduced gradually. During this time, canned food may darken and lose its attractive appearance.

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

Sprats from small fish

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

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

Food preparation

To prepare homemade canned food in oil, you should carefully prepare all the ingredients. Onions should be peeled, washed and cut into rings. As for fish, roach, minnows, ruffs, perches and so on are suitable for cooking. Each carcass must be peeled, while removing the tails, fins, heads and entrails. It is recommended to wash the fish thoroughly.

Put the prepared ingredients into a bowl. At the bottom of the container is to put a layer of onion rings, then a layer of fish. Carcasses should be salted. After that, you need to lay out a layer of onions and a layer of fish. Products must be alternated until 2/3 of the entire volume of the pan is filled. After that, a bay leaf should also be put in the container. It is also recommended to pour in water or wine, as well as vinegar and oil.

Heat treatment

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

While the fish is cooking, you should wash and sterilize the jars. Such canned fish is usually rolled into glass containers, the volume of which is 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, they should be laid out in jars and hermetically sealed.

in an autoclave

Recently, home canning autoclaves have appeared on the shelves of specialized stores. These devices greatly facilitate the process of preparing food for the winter. How to cook canned fish with them? To begin with, it is worth preparing all the products. For cooking you will need:

1. River fish, fresh - 2 kg.
2. Vinegar 9% - 7 ml per container, the volume of which is 0.5 liters.
3. Peppercorns, salt.
4. Vegetable oil. In this case, you should use walnut, pumpkin, linseed, olive, corn or sunflower.

Preparing banks

The indicated number of components is enough to prepare 3 jars of canned food with a volume of 0.5 liters. To make the appetizer tasty and fragrant, you should carefully prepare the fish. To do this, it is recommended to clean each carcass from the husk, while removing the heads, tails, fins and entrails. The fish should also be washed in running water. If the carcasses are large, then you can cut them into several parts.

Put a layer of fish on the bottom of the jar, add spices and drip a little vinegar and vegetable oil. Fill the containers in this way to the very top. At the same time, it is worth leaving a small gap between the top layer of the 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 preservation

Home canning autoclaves are very easy to use. The main thing is to follow some rules. Containers with fish should be placed in the autoclave in layers, and then filled with water. The liquid must cover the containers to a height of at least two centimeters. After that, 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 with soapy water. If all is well, then under the autoclave it is necessary to kindle a fire. The water must be heated 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 allowed to cool to a temperature of at least 30°C. After that, you should carefully bleed the air and open the lid. It is recommended to drain the water and only then take out the containers. Canned food at home from river fish is cooked much faster in this way. The result is a delicious snack.

Canned carrots

Canned food at home from river fish can be prepared not only with onions, but also with carrots. This will require:

1. River fish - 1 kg.
2. Carrot - 700 g.
3. Bulb onion - 700 g.
4. Vegetable oil.
5. Peppercorns, salt.

Cooking process

So, how to preserve river fish. To begin with, it is worth preparing the carcasses. It is recommended to clean the fish from the husk and entrails. In this case, you can remove the fins and heads. After that, 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 onions and carrots. Vegetables should be cleaned and washed. Carrots can be grated on a coarse grater, and onions can be cut into rings.

Now you can connect 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. Banks should be closed with tin lids and placed in a cold oven. After that, you can turn on the fire and heat everything up 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 homemade canned river fish have cooled down, you can transfer them to the basement.

carp in oil

Canned carp are no less tasty than a snack from small fish. For cooking you will need:

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

Cooking method

First you need to clean the carp from the husk, fins and entrails. After that, it is worth separating the head and cutting the carcass into small pieces. The fish should be salted and sprinkled with spices. Carp must be decomposed into banks. Top with a layer of onion rings. Capacities should be covered with lids, and then sterilized. Canned food at home from river fish should be well stewed. It takes up to 10 hours.

Water during the sterilization process must be topped up 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. In a similar way, canned bream is prepared.

Catfish in own juice

To prepare canned catfish, you will need:

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

How to cook

Thus, it is possible to prepare canned food not only from catfish, but also from carp, tench, carp and silver carp. The first thing to do is prepare the fish. It is cleaned, washed thoroughly and cut into small pieces. When the water drains from the fish, it is necessary to place the product in a container and cover it with salt. In this case, it is recommended to observe proportions. For 1 kilogram of fish, only 1 tablespoon of salt is required. The product should be kept for one 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 chopped into a coarse grater. At the bottom of the prepared containers, it is necessary to lay out a bay leaf, a few grains of black and Then it is recommended to make a layer of carrots and add citric acid. After that, the jars can be filled with fish, leaving a free space between the lid and the products, at least 2 centimeters high.

How to sterilize

The containers should be covered with lids and placed in a saucepan. Do not put glass jars directly on the bottom. They may burst. To avoid this, it is worth placing a grate at the bottom of the container, and then placing the cans. After that, you can pour water into the pan so that its level is 3 centimeters below the lids.

Sterilize canned fish under a closed lid for 8 hours. Periodically, water should be added to the pan. The liquid should not be cold, but boiling. Otherwise, glass jars will burst from temperature changes. It is also recommended to lift the lids of the containers and squeeze the air out of the canned food with a spoon. In conclusion, the jars of fish need to be cooled without removing from the pan, and then rolled up.

Canned fish do not belong to daily consumption products, but from time to time, in moments of fatigue and unwillingness to mess around for a long time at the stove, they really help out any housewife. Today, you can easily find a huge amount of fish in stores, and hardly anyone even thinks about how to make homemade canned fish. What for? Went to the store, bought and cooked. Everything would be fine, but there are a considerable number of manufacturers who are not very clean at hand, who do not indicate on the packaging certain harmful substances and low-quality products that are used in the preparation of canned food. Why would you want to eat something far from natural? This is where homemade canned fish comes to the rescue, the recipe for which is at least transparent and understandable. When preparing it, you know exactly what and how much you put into it. Yes, and my husband will have an incentive to go fishing! So, if we have convinced you of the need to at least try to cook the fish yourself, then this article is for you.

How to make canned fish

Let's think about how to make canned fish so that they are no less tasty than in the store. There is nothing difficult in this, especially if you have a multicooker in your kitchen arsenal. In this case, the answer to the question: "How to make canned fish?" comes down to preparing the products and placing them in a slow cooker, after which the unit will do everything itself. However, if your kitchen does not yet have a multicooker, it's okay, we will do everything by hand!

To cook canned fish at home, you can use absolutely any fish, from expensive varieties of red sea fish to various “pot-bellied little things” that your cat has already overate. In fact, when preparing canned fish, special attention should be paid to two components. First of all, the fish itself, so that it is well washed, in the overwhelming majority of cases, it is not necessary to free the fish from the bones, since during the cooking process they all soften and cease to be hazardous to health. The second component of any canned fish is the marinade, the taste and even the consistency of the fish mass directly depends on its quality.

In addition, when preparing canned food at home, select only high-quality spices and spices. Black and allspice, bay leaf, cloves, nutmeg, coriander, ginger - all of them can significantly affect the taste of the final product. Also, do not save on the quality of vegetable oil and tomato paste. Here, in fact, are all the secrets of making delicious and healthy homemade canned fish. You will see, it will turn out no worse than in the store, or even better!

Recipes for homemade canned fish

And here are the recipes for homemade canned fish, using which you can pamper your family with quite a variety of preparations. We have prepared for you recipes for preserving river and sea fish using vegetable oil and tomato paste, as well as recipes for pickled fish. Read and try!

Recipe 1

The first homemade canned food recipe that we present for you can be called universal. It is suitable for all types of fish and marinades, products can be combined and replaced with one another, while the final taste of the product is not affected, and the cooking process remains just as simple. So, to prepare this canned food you will need:

• fish - ruff, perch, crucian carp, carp, roach, bream (best suited for cooking in tomato), pink salmon, mackerel, herring, saury - 1 kg
• ketchup - 1 pack
• vegetable oil - 200 ml
• carrots - 4 pcs.
• tomatoes - 3 pcs.
• onion - 5 heads
• salt, spices (black and allspice, bay leaf, chili pepper, red pepper, sweet paprika) - to taste

The most time-consuming part of this recipe is cleaning and gutting large fish. If you use small fish, then it’s easier, you don’t need to gut anything. After the fish is prepared, cut the vegetables: onions and carrots into rings, and tomatoes into cubes. Then we put the vegetables on the multicooker grate or on the bottom of a large saucepan, put the fish on top, cover it with spices, pour with vegetable oil and ketchup. Place another layer of tomato on top of the fish. Bring all ingredients to a boil and cook for 1 hour. This is necessary in order for all the bones in the fish to boil and become soft. At the end of this hour, the fish can be cooled and stored for several days in the refrigerator or even rolled into jars. If you decide to preserve the fish, then put it in a dense layer in pre-sterilized jars, cover with foil and put it in the oven or in the slow cooker for 5 hours in the “Baking” mode at a temperature of 100 ° C. When this time is up, boil vegetable oil in a saucepan, add jars to them and roll them up.

Recipe 2

There is also a simple recipe for canned fish in oil. To prepare it you will need:

• any fish - 1.5 kg
• onion - 6 heads
• vegetable oil - 1 l
• salt, bay leaf, black and allspice, cloves - to taste

Clean and gut the fish if you are using large varieties. Salt it and sprinkle with spices. Cut the onion into half rings and place it on the multicooker grate or on the bottom of the pan. Top with bay leaf, peppercorns, cloves, place fish, pre-salted and peppered, on top of the onion. Pour in the oil and a little water, then close the lid and cook over medium heat or in the "Cooking" mode for 1.5 hours. Put the fish hot in sterilized jars, cover it with onions on top, fill it with the liquid in which the fish was cooked, and roll it up.

Recipe 3

And finally, everyone's favorite mackerel in oil. To prepare it, take:

• mackerel - 2 pcs.
• refined vegetable oil - 200 ml
• salt - 1 teaspoon
• black peppercorns - 10 pieces

The insides of the fish should be removed, the fins and head cut off, and then washed. After that, cut the fish across into pieces 2-3 cm wide. Put the pieces of fish in a jar, sprinkling with salt and pepper. Pour vegetable oil so that 1.5-2 cm remains to the edge of the jar. Cover the jars with lids without rubber bands and put them in the oven for 15 minutes at a temperature of 180 ° C. After 15 minutes, reduce the temperature to 100 ° C and simmer the fish for 6 hours, then roll it into jars or cool and eat. We wish you delicious preparations and bon appetit!

When thinking about how to make canned food at home (your own always tastes better!), Pay attention to little secrets. The result will surely please you if the ingredients are of high quality, the recipe is proven, and everything is cooked with inspiration. "Branded" jars will help out on trips and on vacation, surprise guests, make the household table varied and useful.

Canned saury

Many people love saury for its special soft and delicate taste, which has an unusual sour note. Despite the high fat content, the fish is quite airy and light. The aftertaste becomes more pronounced when using various spices and additives.

Recipe for canned saury

Ingredients:

• saury (fresh or frozen) - 2 pieces;
• vegetable oil - 100 ml;
• black tea (any) - 1 sachet;
• vinegar (9%) -1 tbsp. spoon;
• salt - a pinch (0.5 tsp);
• bay leaf, spices.

Cooking:
Rinse the saury, remove the entrails and the head, divide it into parts (about 4-5 cm) and place it as compactly as possible - to maintain its shape - in a cast iron. For a rich marinade, pour over a tea bag with a cup of boiling water. Here, add 2-3 bay leaves, 3-4 coriander seeds, the same amount of allspice (Jamaican) black pepper. Pour in quality vinegar, oil. Next, fill the pieces of fish with a fragrant marinade and soak on a minimum flame for about 2.5 hours.
In the process of languishing, the fish will turn golden brown, the spices will set off its aroma, the bones will lose their hardness. Cool down, enjoy! A hand-made fish can be rolled up hot.

Canned mackerel

Are you interested in how to make canned fish at a low cost at home with high quality and without harmful additives? Use the proven and completely easy recipe for cooking mackerel right in the container. The meat of this inhabitant of the seas has a unique taste, serves as an excellent snack.

Recipe for canned mackerel in the oven

Components:

• mackerel - 2 small carcasses (herring is also great);
• vegetable oil (necessarily odorless) - 0.2 l;
• bay leaf - 3 pcs.;
• salt (preferably sea) - 1 teaspoon;
• peppercorns (black) - 10 pcs.

Cooking:
Gut the fish, cut off the heads, rinse, divide into equal (at least 4 cm) pieces. Pour the selected jars (optimally 0.5 l) with boiling water and put tightly chopped fish in them (do not salt!).
To get an oily filling, combine the oil with salt, add peppercorns and spice. Completely fill the pieces of mackerel with dressing, wrap the necks of the containers with foil or cover with lids (without rubber bands!) And carefully place in the oven, preheated to 170-180 degrees.
After a quarter of an hour, lower the temperature to 110-120 degrees. It is during this period of time that the oil will begin to bubble slightly. Be patient and let the fish sweat for 5-6 hours. Everything can be preserved - put rubber bands on the necks of the container, roll up the cans.

Canned river fish

If you intend to preserve river fish, then it is better to focus on its large representatives: bream, tench, silver carp.

Method 1

You will need:

• peppercorns;
• salt (not iodized!);
• preferred oil (unscented) - about 3 tbsp. spoons.

Cooking:
Prepared carcasses should be divided into suitable pieces. Arrange them in layers in sterilized containers, sprinkling (slightly!) Pepper, salt, add oil. For sterilization, take a large (wide) pan, put a cloth on the bottom. This will allow the banks to warm up evenly, protect them from cracks. The fish is sterilized for 10 hours until the bones are completely softened.

Method 2

For 1 kg of fish you should take:

• peeled carrots - 0.7 kg;
• onions - the same amount;
• salt + peppercorns.

We will prepare the fish in the same way as in the previous recipes. Grind with salt, set aside for about 1 hour. Then mix it with chopped carrots, onions, add peppercorns. Further, the process is as follows: pour into the container 3 tbsp. tablespoons of oil, put the fish closely, simmer for 12 hours. We screw the jars with tin lids, turn them over, wait for complete cooling.

Making chicken stew

We want to offer you a simple recipe for cooking stew using modern technology - a slow cooker. Of course, we will get the most nutritious and healthy product from poultry, but if there is none, purchase store carcasses. We suggest using bird thighs.

So, we preserve chicken from a slow cooker

Step by step recipe:
Step 1. Rinse the thighs, cut off the skin, put in a bowl (without water!). Love a rich product? Do not remove the skin.
Step 2 We set the program at the mark "Extinguishing", duration - 3 hours.
Step 3 At the end, add spices, salt. We run the program for another 60 minutes.
Step 4. Let the product cool, disassemble into pieces.
Step 5. We put it in glass containers, roll it up.
Such tender chicken stews can be included in the diet of children, pregnant women, and weakened people. They are ideal as a quick and satisfying snack, as well as for preparing all kinds of meat salads. Rolled up, they can be stored in the cellar (refrigerator) for up to 3 months.

We make stew from goose, turkey, duck

To prepare canned poultry in gelatin, you should first chop it into suitable (no more than 5-7 cm!) Pieces, put in a tray (bowl). Leave the prepared product for some time in the refrigerator (take it to the cellar). During this time, cook a rich broth from paws and wings, giblets, heads. When cooking, do not forget to add carrot sticks, chopped parsley and celery roots, and pepper “beads” to it.
Strain the finished broth, fill it with pieces of poultry. Simmer the bird - avoiding boiling - until fully cooked. Don't digest! Next, remove the pieces from the broth, put them in prepared glass containers. Bring the broth to the desired taste (salt and pepper), add gelatin (1 g of gelatin: 1 l of broth), heat again and pour into jars. Screw on the caps with a wrench. Put the jars in prepared boiling water, sterilize for 100 minutes. Soft, juicy, flavorful meat is ready!
Eat delicious!

Almost all housewives in our country are periodically engaged in conservation. We roll jams and pickles, pickle vegetables and cook compotes and salads for the winter with pleasure. Home preservation has a particularly pleasant taste, and definitely cannot harm your health. After all, the hostess can be sure of the quality of her own work of culinary art. By the way, you can preserve the fish yourself. For readers of "Popular about Health" we will tell you how to cook canned saury in oil at home.

Cooking at home in oil canned food with saury

So, to prepare such canned food, it is worth preparing two hundred milliliters of vegetable oil, six hundred grams of saury (the weight of peeled fish), one teaspoon of salt (without a slide) and a dozen black peppercorns.

First of all, saury should be prepared at home. To do this, gut it, remove the insides and the black film that is in the abdomen. Cut off the head and cut off the fins from the sides and back, cut off the tail. Rinse the fish in cold water and cut into medium-sized transverse slices - about two to three centimeters thick.

Place the prepared fish tightly in glass jars. Sprinkle each layer of saury with salt and pepper. If you wish, you can add a few circles of carrots to the jars, root parsley will also be a good option for supplements.

Fill the fish in jars with oil - it should not reach the top by one and a half to two centimeters, stopping at the level of the shoulders. Place metal caps on top, but you do not need to use rubber bands. Don't rush to roll either.

Place the jars on a wire rack in a cold oven (this will help keep them from cracking) and gradually bring the temperature up to 180 degrees. Cook for a quarter of an hour. Then reduce the temperature to one hundred degrees (to speed up the cooling process, you can simply open the oven door) and leave the canned food for six hours to languish.

Cooked canned fish can be cooled and served immediately. You can also roll them up with lids and put them away for storage.

Another canned saury at home

To prepare this canned food option, you need to prepare a couple of fish, one hundred milliliters of vegetable oil, one bag of any black tea without additives. Also use a tablespoon of table vinegar, a glass of ordinary water, half a teaspoon of salt, some spices and a bay leaf.

The first step is to cook the fish. Rinse it, remove the insides and black films, cut off the head, etc. Chop the saury into portions. Next, start preparing the marinade.

Boil a glass of water and pour it into a tea bag. Brew this tea stronger. After that, remove the bag, and add bay leaves, coriander seeds and allspice peas to hot water. Pour in the prepared vegetable oil and ordinary table vinegar, add salt and mix.

Put fish slices in the finished marinade. Boil it and leave it on a fire of minimum power for a couple of hours. Wait until all the liquid in the marinade has evaporated and remains in the saury oil. After that, the fish can be considered ready, and it can be cooled and served or canned hot.

Another recipe for canned saury in oil

To prepare this canned food option, you need to stock up on one and a half kilograms of frozen saury, a couple of tablespoons of rock salt, three tablespoons of ordinary 9% vinegar and a glass of vegetable oil. Also prepare five bay leaves, a dozen allspice peas, a teaspoon of sugar and fifty milliliters of brandy or vodka.

First of all, prepare the fish: clean it, cut off the head, remove the insides, rinse well and dry a little with paper towels. Grind the fish into medium-sized slices of equal thickness.
Next, take a saucepan with a fairly thick bottom or cast iron and place the pieces in it so that they are close to each other.

Start preparing the marinade. Combine oil with vinegar, add prepared sugar, pepper, salt and bay leaf to this mixture. Mix well.

Pour the fish with the finished marinade and send it to a medium fire. Wait until the liquid boils, then reduce the power of the fire to a minimum. Cook saury for two to three hours.

Then remove the lid from the pan and hold the pan for about twenty minutes on the stove - during this time the excess water should evaporate. Then you can arrange saury in jars and roll up, or cool and serve.

Additional Information

Saury prepared for future use is canned food that is really useful for nutrition. They perfectly nourish the body with useful unsaturated acids, vitamins A, D and B. This product is extremely beneficial for the health of the brain, heart and blood vessels. In addition, it benefits both the musculoskeletal and reproductive systems.

And home-made canned saury is in no way inferior to a store-bought product in terms of its taste and useful qualities, and often even surpasses it.

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 is prepared from any type of fish and according to different recipes. The best of them will be presented in our article.

One of the advantages of homemade canned fish is that even an inexpensive fish turns out 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 put the tomato in layers, then the fish, vegetables and spices (50 ml of vinegar, 100 ml of sunflower oil, 25 g of 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. Gobies are prepared in tomato at home in just 4 hours and are identical to the store product.

Prepared (cleaned and washed) fish is placed in layers in an 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 is diluted to taste with water to make a sour liquid, and poured over 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, fish, salt (½ teaspoon) and sugar (1 teaspoon), coriander, garlic and other spices to taste are placed on top, a glass of tomato juice is poured and 3 tablespoons of ketchup are added. 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 “winter” 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 and vegetable mixture are placed in layers in the pan, after which 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 tasty. You can even take fresh-frozen mackerel, and it will also be very tasty.

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 vegetables in the pan, vegetable oil is poured (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. In the autoclave, canned fish will be cooked for 45 minutes at a temperature of 110 °.

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