Many people remember the taste of canned fish from childhood, some still love them. But nowadays it is not easy to find a natural product that does not contain various additives and flavor enhancers.

But you can make canned fish yourself at home. It is not only tasty and healthy, but also interesting. Especially when there is an avid fisherman in the family, and the question of where to put the fish is very acute.

Cooking rules

Preserving fish at home is a responsible matter, so you should familiarize yourself with the basic rules that should be followed:

1. Any fish can be used for canning, river or sea, regardless of size. But in most cases, the question arises of how to process small river fish that have a lot of bones. Crucian pike, bream, carp and other representatives of fresh water bodies are often used in canned food;
2. To make canned food, it is advisable to use fish with intact skin and only fresh fish. In this case, only natural oil can be added. The fish is very tasty and piquant in tomato sauce;
3. The product is processed in a clean manner, utensils and materials are washed constantly. You should strictly follow the recipe so that there are no problems with storing canned food. Sterilization time is at least 8-10 hours, but it can be reduced by repeating the procedure several times;
4. An important point: it is necessary to ensure proper storage of the product. If all the necessary requirements for the manufacture of canned food are met, they can be easily stored at room temperature for a long time.

If the sterilization requirements are not met or the lids are not tightly closed, then the lids may swell and there is a risk that the jars will simply explode. Bloating is explained by the fact that bacteria begin to multiply in canned food, which leads to their spoilage. It is worth noting that there may be no unpleasant odor at all, but consuming such canned food is extremely dangerous to health.

If there is no confidence in the quality of sterilization of the cans and the tightness of the closure, then canned food should be stored only in a cold place and for no more than a week.

Making canned fish at home

The fish is cleaned of entrails and skin, all fins and tail are removed, and the carcass is cut into two parts. The fish is generously sprinkled with salt. After 1.5 hours at room temperature, it is placed in prepared jars.

A bay leaf and allspice are placed on the bottom, pieces of fish are laid vertically. There should be at least 2 centimeters left from the top of the jar.

A wire rack is placed in the pan on which the jars are placed. Water is poured, there should be about 3 centimeters left to the edges of the jars. Be sure to cover the containers with lids, but do not close them completely.

The water is brought to a boil and the jars are heated over low heat for about 1 hour. At this time, liquid should be released, which is drained into a separate container. Vegetable oil is pre-boiled, which, after draining the juice, is poured into jars. One container requires 5-6 tablespoons of oil.

The jars are heated for another hour, after which they are rolled up. Further sterilization is carried out for 8-10 hours over the lowest heat, after which the canned food is cooled without removing it from the pan in which it was boiled.

To reduce the time of sterilization of jars, it can be done in stages. After the oil is poured into the jars, they are hermetically sealed and placed on low heat in a saucepan for 1.5 hours. Then cool for a day. This procedure should be performed three times.

Each time, starting the final sterilization, it is necessary to check how tightly the lids are closed. It is worth considering that water is poured into the pan for sterilization at a temperature of 25-30 degrees.

Finished canned fish can be served sprinkled with fresh herbs.

Recipe for canned river fish at home

Canning river fish will provide your family with canned fish for the entire winter. This is especially true if you only have to fish in the summer. River fish preparations will be an excellent snack or addition to the main dish during the holidays. You can take any fish for preservation, but you should take into account its fat content.

To prepare canned river fish, you can take:

• 1 kilogram of bream;
• 0.7 kilograms each of grated carrots and onions;
• Ground black pepper and salt.

The fish is cleaned of entrails, fins, tail and head, thoroughly washed and cut into small pieces. After rubbing each piece with salt, they are left to soak. Then the fish is placed tightly in a pan and cooked for 15 minutes.

The finished pieces are removed from the broth and mixed with grated carrots and onion cut into half rings. Pepper is added and the mixture is transferred into jars. All that remains is to sterilize them in a pressure cooker.

It is more convenient to use jars with a capacity of 0.25 and 0.5 liters, preferably with screw caps.

You should not place jars directly on the bottom of the pressure cooker, otherwise the jars will simply crack. A clean rag or tray folded several times can provide a gap between the bottom of the pan and the jars.

A regular pressure cooker can hold up to 4 cans. The water should be poured there slightly heated, the water level ends slightly lower than the jar lids. The pressure cooker is closed and placed on medium heat.

After the water boils, this will become clear from the characteristic hissing of the pressure cooker, the fire is reduced and set for 30 minutes. After this time, the fire should be turned off. Steam is released from the pressure cooker gradually over 3-5 minutes.

Attention! The steam cannot be released faster; this will cause the contents of the cans to spill out.

The jars are carefully removed from the pressure cooker. Only now you can add salt to canned food at the rate of a teaspoon per 0.5 liter and vegetable oil - about a tablespoon per jar. The fish is poured with boiling water, and the jars are twisted, after which they must be placed in the pressure cooker again.

Since the jars are still hot, you can simply add boiling water and close the lid again. Simmer over low heat after boiling (starting to sizzle) for one hour. This time the pressure cooker doesn't open, it just turns off the heat. The jars should cool for 24 hours.

You can try to open the pressure cooker, but you should do this very carefully and not right away. If you rush, the lids may come off the jars. Ready-made canned food can be stored for several months.

Homemade canned small fish

The question often arises of what to do with small river fish, because, as a rule, no one wants to bother with them. No problem, you can prepare delicious canned food that your guests will eat in one sitting.

To prepare them you will need:

• Small crucian carp;
• Carrot;
• Onion;
• Vegetable oil;
• Spices and water.

Prepare 0.5 and 1 liter glass jars and sterilize.

Gut the crucian carp thoroughly and rinse thoroughly so that no bitterness remains. They are then fried in a frying pan so they float in plenty of vegetable oil until they form a nice golden crust.

Next, prepare the sauce: fry the chopped onions and carrots, after the frying has acquired a pleasant golden color, pour water into it, add pepper and salt, and a pinch of sugar. If you like greens, you can add that too. The vegetable mass is simmered in a frying pan for about 25-30 minutes, then removed from the heat.

The prepared fish is placed in sterilized jars, poured with sauce and rolled up. Store canned food in the refrigerator. But, as experience shows, this delicacy does not last long!

Delicious canned food in a slow cooker

A slow cooker is also quite useful for preparing canned fish. For cooking, you can buy small fish, such as capelin or sprat. Moreover, you don’t need to spend a lot of time cleaning them; you just need to tear off the heads and tails, and also thoroughly rinse the fish in running water.

Prepare:

• 1 kg of fish;
• 2 onions;
• 5-6 tomatoes;
• One large carrot;
• Spices and salt;
• Vegetable oil for frying.

Grind the carrots on a coarse grater, finely chop the onion, and it is best to turn the tomatoes into porridge using a blender. In a multicooker bowl, onions are fried in oil, you can use the “Baking” or “Frying” mode, after 5-7 minutes the carrots are added.

The prepared capelin is laid out on the vegetables without stirring; the mixture is poured with chopped tomatoes on top. You can add spices (peppercorns, bay leaf, salt). Under the lid, the fish are stewed until cooked; this will require about 4 hours in the “Stew” mode. Afterwards they are rolled into jars.

Fish is always cooked over low heat. Bones, as a rule, are not removed; there is no need for this. After processing in canned food, they are simply not felt.

It is more advisable to choose small jars for canning. This way the cooking process will not be delayed, and it will be more convenient to eat the product.

The finished product, once opened, can be stored in the refrigerator for no more than 2-3 days.

Ingredients

1 pike, medium

Vegetable oil

Bay leaf, 2-3 pcs

Allspice, 3-4 peas

This is a set of products for a ½ liter jar

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

2. Place pepper and bay leaves in jars and 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. Place a baking tray with water underneath.

4. Wait for the liquid in the jars to boil. Reduce the temperature in the oven to 100-110°C, wait until 5 hours have passed since boiling.

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

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

7. Roll up the jars and wrap them. We wait until they 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 leaves, 1 tbsp

1. Take a stainless steel pan and put fish in it. Salt the fish, pour over the tea leaves and oil, add pepper.

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

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

4. Distribute the fish into ½-liter jars, sterilize them in the usual way for 10-15 minutes, placing them up to their hangers in boiling water. Let's roll up.

Sprats from small fish, prepared at home

Ingredients

Fish trifle, 1 kg

Onion, 200 g

Dry water or wine, 150 g

Vegetable oil, 100 g

Vinegar 9%, 50 ml

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

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

2. Cut the onion into rings and place them on the bottom of the pan. Place the carcasses on the onion in one layer and add salt to them. Next - a layer of onion, a layer of fish, salt. We repeat until we have laid out all the products.

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

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

5. Roll up the fish, placing it in jars.

Canned river fish carrots in oil, recipe

Ingredients:

Fish, 1 kg

Onion, 700 g

Carrots, 700 g

Vegetable oil

Peppercorns

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

2. Roughly chop three carrots and cut the onion into thin rings.

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

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

5. We put tin lids on the jars, without 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 timer: simmer for 4-5 hours.

7. Roll up the jars, turn them over and wrap them up - let them cool on their own.

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. Prepare fish pieces for canning. If there is a small thing, then we leave it as carcasses.

2. Place the fish in a pressure cooker, placing it on a wire rack sprinkled with onions. There we put peppercorns, a bay leaf, and again sprinkle with a layer of onion. Pour water and oil and close the lid of the pressure cooker.

3. Place the pressure cooker on high heat and watch the valve. As soon as steam comes out of it, turn the flame to minimum and keep it on for 1½ hours.

4. Place the fish in ½-liter jars and sterilize them for 5-8 minutes in a boiling water bath. Let's roll up.

Carp with added oil, canned, recipe for making delicious canned fish

Ingredients

Fresh carp, 1 piece

Onion, 1 pc.

Garlic, 1 clove

Vegetable oil, 1 tbsp

Ground dill

Black pepper

Coriander

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

2. Take a liter jar, put garlic on the bottom, pour oil over it. Place pieces of carp tightly on top and fill the jar to the top with onion rings.

3. Cover with a lid and set for sterilization. It must last for at least 10 hours. During this time, you will have to add water more than once as it evaporates. You also need to add boiling water, otherwise the jars may burst.

4. After the sterilization time has passed, we roll up the jars. Store in the refrigerator.

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

Frozen sprat in tomato sauce and at home

Ingredients

Fresh frozen sprat, 3 kg

Onion, 1 kg

Tomatoes, 5 kg

Carrots, 2 kg

Bell peppers, 1 kg

Vegetable oil, ½ l

Vinegar 9%, 280 ml

Salt, 2 tbsp

Ground pepper

1. Roughly chop three carrots and cut the onion into half rings. Place them in a frying pan and sauté.

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

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

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

5. Place salt, pepper, sugar and vinegar in a saucepan. Stir and cook for 5 minutes.

6. Transfer to hot jars and seal. Wrap it up and let it 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 pan, 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. Place in hot jars and seal.

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

Cloves, 4 buds

Sugar, 5 tbsp

Salt, 1 tbsp

Vinegar 9%, 3 tbsp

Vegetable oil - fry

1. Cut the fish into pieces, season them with one tablespoon of salt, and leave for ½ hour.

2. Prepare tomato sauce by rubbing boiled tomatoes through a sieve. Add oil, spices, vinegar, sugar and salt to the pureed mixture. Let's heat it up again.

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

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

5. We will continue sterilization in the rolled-up state for another 6 hours. It is in this case that it makes sense to use glass lids with metal holders. Because ordinary tin ones can be torn off if they are not secured with a special device - a lid holder.

Canning fish at home: small fish in tomato

Ingredients

Fresh small fish, 2 kg

Tomato paste, 1 tbsp

Sugar, 1 tbsp

Vegetable oil, 1 tbsp

Vinegar 6%, 1 tbsp

Bay leaf

Allspice

1. Cook the fish, put it in a pan, pour in spices, sugar and salt, add tomato and pour in oil and vinegar.

2. Cover the pan and place 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. Place in jars and roll 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 the tomatoes in a meat grinder and let them boil in a saucepan.

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

3. Place the fried vegetables in the tomato mixture and stir.

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

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

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

7. Roll in hot ½-liter jars. Wrap up.

Fish mince in marinade, recipe

Ingredients (for 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. Add some salt to clean fish carcasses and place them in jars, putting spices on the bottom. Fill with 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 - 105°C).

Fish in a fragrant marinade. Delicious!

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, boil the spices (except bay leaf) in a gauze bag. Cool it down.

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

3. Transfer the fish pieces into jars, add one bay leaf each and fill them with marinade again.

4. Cover the jars with nylon lids and place in the refrigerator.

The appearance of a tin or aluminum can can tell a lot about the quality of the product inside it.

Do not buy canned food in dented or scratched cans. Mechanical damage indicates irregularities during transportation. If the can was thrown or hit, there is a high probability that its contents turned to mush.

Do not buy canned food in bulging cans. This is a sign of a violation of the seal of the package. If oxygen gets into canned food during storage, it turns into a breeding ground for bacteria.

The same applies to canned food in glass containers. If the metal cover is scratched or swollen, it is better to refuse the purchase.

Do not eat canned food if, after opening the can, you find rust or dark spots on its inner walls.

The inner surface of metal cans is usually coated with special enamel, varnish or Teflon. Brown or black spots inside the can indicate poor quality coating. Most likely, the product came into contact with metal and oxidized.

Step 2: Shake the jar

Is it gurgling? This means that there is little meat or fish in the jar, but more water.

If, after shaking a can of sardines, you hear pieces splashing in the filling, most likely there is very little fish inside. Give preference to tightly packed canned goods.

It’s easier with canned food in glass: the relationship between the product and the filling is immediately clear. However, a glass jar is not always a guarantee of product quality.

Step 3. Study the labeling

Labeling is a set of numbers and letters by which the consumer can find out everything about canned food. It is applied to the bottom or lid of a metal can with paint or by embossing.

The latter method is preferable. After the expiration date, the old marking can be erased and a new one put on. This trick will not work with a metal print.

The factory markings on the tin can are knocked out from the inside. Markings stamped on the outside are a sign of counterfeit.

According to GOST R 51074-97, the labeling of canned food manufactured in Russia consists of three or two lines.

The first row always indicates the date of manufacture of the product. In the second and third - the assortment number of the product, the number of the manufacturer (one or two digits) and the index of the industry to which it belongs.

If the plant operates in shifts, then the industry index, as a rule, is placed on the third line along with the number of the shift that produced the canned food. The industry index is indicated by the following letters:

• "A" - meat industry;
• “K” - fruit and vegetable farms;
• "M" - dairy industry;
• "P" - fishing industry;
• "CS" - consumer cooperation.

The assortment number allows you to determine what kind of meat or fish is in the cans.

For example, on a can of canned fish it says:

051016
014157
1Р

This means that inside there is a natural Atlantic (assortment number 014), manufactured at enterprise No. 157 on the first shift on October 5, 2016.

Navigating the assortment numbers is especially useful in the case of canned fish, since they are often counterfeited. For example, instead of expensive salmon, they use cheaper sardinella, or put tails and bellies together with whole pieces of pink salmon.

Therefore, we present the assortment numbers of popular canned fish.

Type of canned fish	Assortment number
Natural pink salmon	85D
Natural cod liver	010
Natural saury	308
Atlantic mackerel smoked in oil	222
Natural headless squid without skin	633
Atlantic salmon natural	X23
Natural Atlantic sardine	G83
Uncut Caspian sprat in tomato sauce	100
Salaka smoked in oil	155

Having deciphered the marking, you can study the label.

Food products in Russia are produced according to GOSTs or TU (technical specifications) - documents with requirements for product quality and procedures for checking it. GOSTs are developed and approved by government bodies, while technical specifications are developed and approved by the manufacturers themselves.

According to a habit left over from Soviet times, people look for the word “GOST” on the packaging, believing that if canned food is made according to state standards, there is definitely natural meat or fish inside. However, it should be understood that many GOSTs do not guarantee high quality products. A large number of Soviet GOSTs were replaced or abolished altogether.

Compare for yourself. According to GOST 5284-84 “Stewed beef,” canned meat should have been no less than 87%, and fat no more than 10.5%. It was replaced by GOST 32125-2013 “Canned meat. Stewed meat", according to which the mass fraction of meat should be no less than 58%, fat - no more than 17%.

The inscription “GOST” on the packaging does not guarantee a taste from childhood.

Many modern GOSTs allow the use of preservatives and chemical additives. But they are still more reliable than TU. If the manufacturer does not add anything extra to the canned food produced according to specifications, then the portion share of the ingredients can be greatly distorted.

In addition to the weight composition of the product, the state standard regulates its name. If you don't have time to read the fine print on the label, read the names of the canned goods.

Beautiful ornate names (“Spicy mackerel”, “Home-style pork”) are usually assigned to canned goods made according to specifications.

Step 5: Check with the manufacturer

Is his name heard? Does the brand appear on television every now and then? This doesn't mean anything yet. The main thing is the location of the plant.

If canned fish is produced in the Moscow region, it is probably from frozen fish. The quality of such a product is a priori lower. Ideally, canned fish should be made on the seashore, for example on the Baltic and Black Sea coasts, the Far East.

The same goes for canned meat and vegetable products. Give preference to producers located in large livestock breeding centers of the country (Central Black Earth Region, Volga region).

Step 6. Read the ingredients

There are a lot of canned food recipes. But the less unnecessary ingredients there are, the better.

Ideally, the stew should contain nothing but pork or beef, natural fat, water and spices. Saira in oil is just fish, vegetable oil, salt and pepper. And green peas should contain only themselves, water, salt and sugar.

The month and year the jar is closed plays an important role. Especially in the case of canned fish and fruit and vegetables.

It is better when squash caviar or lecho has a summer or autumn production date. This increases the chance that the vegetables got into the jars practically from the garden. If the label says December or March, the canned food was probably made from products that had time to sit in the warehouse.

Remember some terms for fish poutine:

• Salmon are caught from about mid-July to the end of September.
• Saira is caught from August to October.
• Sprat and herring are caught in the Baltic in July and August.

Canned food starts from the day of production. For fish it should not exceed 2 years, for meat - a maximum of 5 years (stew - 2 years), for vegetables - 3 years.

Step 8. Compare price tags

Processing natural meat and fish, growing vegetables requires large expenses from the manufacturer. At the same time, canned food still needs to be properly packaged and delivered safely to customers.

The price of good canned food cannot be low.

If you choose canned food according to the algorithm described above, the chance that the sprats will be moderately salty with a pleasant smoky aroma, and the meat jelly will not stick to your teeth, is very high.

Today in supermarkets it is quite difficult to find tasty and at the same time safe canned food. After all, manufacturers often sell us products made from low-quality raw materials and high in preservatives. In this article you will learn how to prepare canned fish at home. And also some tricks that experienced housewives use.

Homemade canned fish: basic cooking rules

To prepare 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.

Only vegetable oils should be used as filling. This can be sunflower, olive or corn oil. You can use tomato sauce, the recipe for which will be described in detail below.

Homemade canned food (fish) should only be placed in glass jars. This will ensure not only high tightness, but will also allow you to evaluate the appearance of the product after long-term 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 cook the fish evenly in the oven.

Canned fish in a slow cooker

Such a modern kitchen appliance as a multicooker also allows you to prepare homemade preserves. In this case, there is no need to put the fish in jars. It is enough to season it with spices and place it in the multicooker bowl. For complete cooking, it is enough to use the “Stew” mode for 20-30 minutes. Only after this the fish is placed in sterilized jars and filled 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.

Which fish to choose for home canning?

You can use almost any fish to prepare canned fish at home. If we talk about freshwater species, it can be bream, crucian carp, carp, roach and even pike. However, experienced housewives highly praise canned mackerel. 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 river fish, although they have a high content of bones, are prepared several times faster than sea fish.

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

Canned fish in oil

The simplest recipe for home canning involves using a large amount of oil. To prepare 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. Place the pieces in sterilized jars so that the distance between them is minimal. In a bowl, mix salt, black pepper, oil and a little water. Pour the resulting sauce over the canned food and add bay leaf. Preheat the oven to 120 degrees and place the jars 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 seal it with an airtight lid. Before storing the jars in a cool place, you need to cool them completely at room temperature.

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

Canned fish in tomato sauce

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

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

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

How long can home canned food last?

Unlike a store-bought product, home-canned food does not last as long. This is due to the fact that no preservatives are added to the fish, as happens in 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 would be good if it was 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 food is unsuitable for consumption. It is better to dispose of the product and prevent it from getting on the table. That is why it is very important to mark the preservation with a marking with the date of manufacture. This will help 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 with not only a tasty, but also an extremely healthy dish. After all, such a product can be served as a snack or used to prepare holiday salads.

I looked through everything, read it, thought about it and decided to look for something that would be like in canned food without the tomato yet.

Hurray, I found it, I’m sharing it. I write more for myself so as not to lose it! Girls, the photo is not mine, the fish was so tasty that it was eaten very quickly!

Homemade canned fish

Homemade fish (canned fish at home), tastes like store-bought canned fish in oil. Fans of canned fish should enjoy this dish.

Both ordinary river fish and any sea fish are suitable for cooking; by the way, it is very tasty to use mackerel, not salted herring; capelin will also taste good. In my version of the canned fish recipe, it is an ordinary medium-sized river fish. You can make fish salads and sandwiches from the finished dish. So let's get started.

Ingredients for canned fish:

• Fish – 1 kg; I had: 850 g mackerel s/m
• Onions – 500 gr; 300 gr
• Salt – 1.5 teaspoons; 1 tsp
• Black peppercorns – 10 pcs; 10 pieces
• Sweet peas – 10 pcs; 10 pieces
• Vegetable oil – 100 ml; 100 ml
• Water – 300 ml; 300 ml
• Tea (infusion) – 2 tbsp. spoons; 1 sachet per half cup
• Bay leaf – 4 pcs. 4 things

Recipe for homemade canned fish:

Clean the fish, remove the intestines, cut off the head. Remove the fins and tail, cut into small pieces, about 5 centimeters each. Place the fish pieces in a bowl and add salt. Mix everything and set aside (photo 2).

Cut the onion into half rings.

We take a saucepan or cast iron with a thick bottom and a tight lid, put a layer of chopped onions on the bottom, then a layer of fish and so on until the fish runs out, the top layer must be onions. Don’t forget to put black and allspice peas on the fish layer and pour in vegetable oil (photo 3).

Pour boiling water over two bags of black tea or two tablespoons (preferably large-leaf tea leaves) and let it brew well.

(I brewed a bag of strong tea with less than half a cup of water, it was fine)

When the tea leaves are infused, pour it into the fish.

Cover the cast iron with a lid and put it on the fire, bring it to a boil, and when it boils, keep the fire low so that the fish barely gurgles, and cook it for two and a half hours. 10 minutes before the end of cooking, throw in the bay leaf. (I threw it in right away because I put it in the oven and went for a walk, my husband controlled it and turned it off later)

After two and a half hours, homemade canned fish in oil is ready. Let it cool completely and you can use it. (simmered for 2.5 hours in the oven on the lowest heat, the bones were soft, chewy, but a little harder than the store-bought kind, maybe another half hour would have been needed and the desired softness would have been present)

Bon appetit!!!