If humanity ever comes up with an elixir of youth, then the meat of this incredibly healthy and tasty fish will certainly be used as its basis - a real storehouse of useful microelements and vitamins. Omega-3 acids contained in it can lower cholesterol levels, normalize blood pressure, and improve vascular permeability. It has been proven that the protein found in mackerel is absorbed much faster than, for example, beef. 100 g of meat from this fish contains the daily protein supply of the human body. Regular consumption of mackerel will help improve memory, normalize metabolism, increase blood circulation and improve immunity. Due to the low calorie content - about 200 calories per 100 g of product, its use can not be limited to those who are concerned about their figure.
One of the fastest and most delicious recipes is oven baking with vegetables. To preserve the beneficial properties of the product as much as possible, you can cook mackerel in a simple glass jar. And if you add chopped potatoes, the dish will be more satisfying, juicy, with a delicate piquant taste.

TIME: 60 min.

Easy

Servings: 4

Ingredients

• 2 medium-sized mackerel carcasses (for a liter jar),
• 1 carrot,
• 1 onion,
• 2-3 tablespoons of vegetable oil,
• 4-5 peas of allspice,
• 2-3 bay leaves,
• salt.

Preparation

Prepare the fish. Frozen must thaw naturally; the process should not be accelerated by using a microwave.


Remove heads, tails, entrails and fins. Cut into pieces.


Grate the carrots and cut the onion into cubes.


Take an ordinary glass liter jar and place it in layers: fish, vegetables and spices. Don't forget to add a little salt.

Drizzle sunflower oil on top.


Cover the neck of the jar with foil.


Place in a cold (this is a must!) oven. Bake over medium heat for about 40 minutes. Remove and cool. Place on a plate and help yourself. You can serve this fish with any side dish you like: mashed potatoes, porridge, pasta.
We cooked baked mackerel in a jar in the oven. This method is very simple even for a bachelor and a novice housewife. Instead of a regular jar, you can use a ceramic baking pot.

When you need to whip up something tasty and satisfying, many housewives come to the rescue with canned fish. They can be the basis of salads, soups, main courses or an independent snack, especially if they are already made with vegetables. However, when purchasing canned food in a store, it is difficult to judge their quality, and there is always the possibility of bringing home a tasteless and unappetizing mass hidden in a tin jar with a beautiful label. Even a high price cannot always guarantee a high quality product. For this reason, skillful housewives have already learned to close mackerel with vegetables for the winter. Such fish and vegetable snacks always turn out to be tasty and healthy. In addition, there are so many recipes for mackerel salads with vegetables that can be made for future use that everyone can choose the option that best suits their taste.

Cooking features

When canning any products for the winter, it is very important to strictly follow the technology. This is especially true if the canned food contains fish or meat. For this reason, before you start preparing mackerel salads for the winter, you need to study the recommendations of experienced chefs.

• Instead of mackerel, you can use any other not too bony fish to prepare canned fish and vegetables for the winter, but gourmets claim that mackerel makes them especially tasty.
• Before combining with vegetables, mackerel is most often boiled until tender and carefully disassembled into pieces. It is desirable that the pieces are not very small, but at the same time, bones should not be allowed to get into the snack. Options are possible when the mackerel is first cut, and then put raw in a salad and cooked until tender along with vegetables.
• If rice or other grains are added to the salad, it becomes more satisfying. This snack, if heated, will completely replace lunch.
• The cereal is boiled until half cooked before adding to the mackerel salad.
• Vegetables for salad are usually cut into thin strips or grated. Carrots look more appetizing in a salad if they are grated for Korean appetizers.
• Most often, mackerel salad includes tomatoes or tomato paste. It’s easier to prepare a snack with pasta, but with tomatoes it turns out tastier and healthier. Tomatoes usually need to be crushed until pureed. The easiest way to do this is with a blender or meat grinder, but if you grind the tomatoes through a sieve manually, the pouring consistency will be the most delicate. In any case, tomatoes must be peeled before chopping. This can be done as follows: cut the skin crosswise. Place the tomatoes in boiling water for 2 minutes, remove, cool and remove the skins by pulling the ends around the cut.
• Any canned food will stand well only if cleanliness is maintained during its preparation. All ingredients must be thoroughly washed, dishes should be rinsed with boiling water before use, and jars and lids intended for canned food should be sterilized.

Regardless of the recipe chosen, it is safer to store mackerel salads with vegetables in the winter in the refrigerator or, in extreme cases, in a cold basement. A pantry, even if it is kept at a temperature below room temperature, is not suitable for storing homemade canned fish.

Classic recipe for mackerel salad with vegetables for the winter

Composition (3.5 l):

• mackerel (without head) – 1 kg;
• tomatoes – 1.5 kg;
• onions – 0.5 kg;
• bell pepper – 0.5 kg;
• carrots – 1 kg;
• vegetable oil – 150 ml;
• sugar – 50 g;
• salt - to taste (approximately 20 g);
• spices - to taste.

Cooking method:

• Wash the mackerel and boil for 20 minutes in salted water. To add flavor to the fish, you can add peppercorns and roots to the broth, but these ingredients are not provided for in the recipe.
• Remove and cool the mackerel. Cut it apart, removing all the bones. Divide the fish fillet into small pieces with your hands.
• Wash the bell pepper, cut off the stems and remove the seeds. Cut the pulp of the peppers into thin strips or quarters of rings.
• Peel and wash the carrots. Grate it for Korean salads. If you don’t have such a grater, you can use a regular one with large holes or cut the carrots into thin strips with a knife.
• Remove the skins from the onion. Cut it into thin halves of rings.
• Place the vegetables in a saucepan, stir and add sugar. Leave for a quarter of an hour so that they release the juice.
• Wash the tomatoes, cut them, blanch them for a couple of minutes in boiling water. Place in a container of cold water to help them cool faster. Clean.
• After cutting the tomatoes in half, remove the seeds with a spoon. Cut out the seal near the stem. Grind the tomato pieces in a blender or using a meat grinder.
• Mix tomato puree with oil and pour it over the vegetables.
• Place the pan with vegetables on low heat and cook them, stirring, for half an hour.
• Add pieces of mackerel, vinegar, and spices to the vegetables. Salt the salad to taste. Cook it for another 10 minutes, stirring gently.
• Sterilize the jars by first washing them with baking soda. Boil the lids.
• Fill the prepared jars with hot salad and seal them tightly. Turn over and cover with a wool blanket. After a day, put it in the refrigerator or cellar.

Mackerel salad prepared according to the classic recipe is reminiscent of store-bought fish and vegetable salads, but it turns out much tastier and healthier.

Mackerel salad with beets

Composition (for 2.5 l):

• mackerel – 1 kg;
• beets – 0.2 kg;
• onions – 0.3 kg;
• tomatoes – 1.3 kg;
• carrots – 0.7 kg;
• vegetable oil – 100 ml;
• salt – 20 g;
• table vinegar (9 percent) – 50 ml;
• mustard seeds, coriander, allspice - to taste.

Cooking method:

• Wash the beets, peel and grate.
• After washing and peeling the carrots, also chop them on a grater.
• Peel the onion and cut into small pieces.
• Pour boiling water over the tomatoes, peel and puree in a blender.
• Heat the oil in a thick-walled pan, add the onion and fry it over low heat until soft. Add carrots and fry vegetables for 5 minutes.
• Add beets to the onions and carrots, pour in half the vinegar, add salt, stir.
• Pour tomato puree over the vegetables.
• Boil the fish in salted water, remove the bones from it, cut into not too small pieces, add to the vegetables when the tomato puree begins to boil.
• Stew the vegetables along with the fish for an hour, 5 minutes before readiness, add the remaining vinegar and spices to the salad, stir.
• Distribute the salad into pre-sterilized jars and seal them tightly. Turn over and cover with something warm, leave to cool.

Mackerel goes very well with beets, onions and carrots. Therefore, despite the fact that this salad has a very simple composition, it turns out very tasty and not at all like store-bought canned food. For this salad, you don’t need to boil the mackerel first, but immediately cut it and cut it into pieces. Considering the duration of the heat treatment, there is no reason to fear that it will be damp.

Mackerel salad with vegetables and rice

Composition (for 4–4.5 l):

• rice – 0.3 kg;
• mackerel – 1.5 kg;
• tomatoes – 1.5 kg;
• carrots – 0.3 kg;
• onions – 0.4 kg;
• table vinegar (9 percent) – 50 ml;
• vegetable oil – 0.2 l;
• sweet pepper – 0.7 kg;
• salt, spices - to taste.

Cooking method:

• Sort, rinse and boil the rice until half cooked.
• Wash the fish, boil it in salted water with spices. Cool and cut, freeing from bones. Cut into small pieces.
• Peel the onion and cut it into small cubes.
• Cut the sweet pepper into strips after removing the seeds.
• After peeling the tomatoes, turn them into puree using a blender or meat grinder.
• Mix the tomato puree with half the oil and bring to a boil. Place the fish in it and cook for half an hour.
• Meanwhile, fry the onions, carrots and peppers in the remaining oil. Place them in a saucepan with the other ingredients and stir. Simmer for 15 minutes.
• Add rice, salt, vinegar and spices and continue cooking for another 15 minutes.

After this, the snack remains to be placed in sterilized jars, sealed tightly and allowed to cool upside down under something warm, for example, under a blanket. After this, the mackerel salad can be stored in a cool place.

An appetizer prepared according to this recipe can be used not only as a salad, but also as a main dish - thanks to the rice, it turns out to be especially satisfying.

Mackerel salad with eggplant

Composition (4.5 l):

• mackerel – 2 kg;
• eggplants – 1.5 kg;
• carrots – 1.5 kg;
• onions – 1 kg;
• tomato puree (or tomato paste diluted with water) – 0.2 l;
• salt – 40 g;
• sugar – 60 g;
• vinegar essence (70 percent) – 20 ml.

Cooking method:

• Defrost, wash and dry the fish, separate from the bones, and cut into small pieces.
• Peel the eggplants, cut into cubes and soak for 20 minutes in salted water, then wash and dry.
• Peel the onion and finely chop it.
• Grate the peeled carrots on a coarse grater.
• Stir the vegetables, sprinkle them with salt and sugar, pour in tomato puree, diluted tomato paste or thick tomato juice, and place on low heat.
• After cooking the vegetables for half an hour, add mackerel to them and continue to simmer for another half hour. Stir the snack constantly to prevent it from burning.
• Add vinegar essence, stir. After 5 minutes, pour into prepared jars.
• Once sealed, turn the jars over and wrap them. Once cooled, store in the refrigerator or cellar.

This salad turns out very thick, almost without gravy, and satisfying. It can also replace the main course if reheated.

Even an inexperienced housewife can prepare mackerel with vegetables for the winter if she strictly follows the instructions accompanying the recipe for the selected salad.

Every housewife knows that it is important not to overcook the fish during cooking, otherwise the meat will turn out dry. But how to find the very moment when the fish is ready and has retained maximum juiciness? It's not that easy, especially for beginner cooks. Meanwhile, there are recipes and cooking methods in which you don’t have to worry about this, and one of them is mackerel in a jar in the oven.

The fish is cooked in its own juice, so its natural taste is enhanced many times over and is well complemented by the aroma of vegetables. It’s convenient that everything is done in one bowl, and in the end we get both delicious mackerel and an excellent vegetable side dish.

On a note:

• As for salt, everyone decides for themselves, mackerel is already a little salty, so you don’t have to add it,
• You can take larger jars; 500-gram jars can hold one medium mackerel,
• It is more convenient to clean and cut mackerel when it is not yet completely defrosted,
• You can cook any other fish in the same way,
• A very important condition: place the jars in a cold oven, otherwise they may crack.

Ingredients

• fresh frozen mackerel 2 pcs.
• carrots 2 pcs.
• onion 1 pc.
• bay leaf 2 pcs.
• vegetable oil 2 tbsp. l.
• salt to taste

How to cook mackerel in a jar in the oven

1. I am preparing everything necessary. I gut the mackerel and thoroughly wash the belly, getting rid of all the black films. I definitely pay special attention to this point, because even a small amount of them can make the dish bitter and unpleasant. I peel the vegetables.
2. 
   I grate the carrots on a beet grater and chop the onions into quarter rings.
3. 
   I cut the fish into portioned pieces, usually 7-8 pieces come out.
4. 
   I am preparing two half liter jars. I put mackerel on the bottom.
5. 
   On top there is a layer of carrots and onions. I add a bay leaf, one for each jar.
6. 
   Thus, alternating fish and vegetables, I fill the containers. I pour a tablespoon of vegetable oil into each.
7. 
   I cover it tightly with a piece of foil, there is no need to tie it, just press it well.
8. 
   I put the jars in a cold oven, turn on the heat and cook at 180 degrees for 40 minutes.

Can be served immediately or cold. In the latter version, the fish is more tasty and aromatic.

Calories: 812.47
Proteins/100g: 11.88
Carbohydrates/100g: 2.88

Today for you - baked mackerel in a jar in the oven, recipe with photo. I've been interested in cooking for so many years, but I've never come across such a recipe!

Just a couple of weeks ago, a girl, Olya, an intern, came to our department. Somehow I immediately liked her - she copes with her work diligently, is punctual and has a cheerful character. Usually at lunchtime we go to the nearest cafe to have a snack and drink coffee, but here there is so much work to do that there is no time to even run out for a bun.

I don’t know how I would have survived this emergency day if Olya had not shared her home-cooked lunch with me. Mom served her the most delicious, so fragrant and so tender that it simply melted in her mouth. I liked this taste so much that I asked for the recipe, and when Olenka brought it, my surprise knew no bounds.

I couldn’t even imagine that fish could be cooked this way! Not only is this quite unusual (let’s face it, it’s not every day we cook lunch in a glass jar!), but it’s also simple, dietary and delicious!

Of course, I couldn’t wait to cook baked mackerel in a jar at home to pamper my family with its taste and surprise with its presentation. I must say that I really liked cooking fish, and now I will only cook it this way. What's so complicated about that? The most inconvenient process is preparing the fish for stewing - it is important to clean, trim and cut the mackerel into pieces. And then we put the fish in a liter jar with vegetables, add salt, spices, oil if desired, and put it in the oven for cooking.

- fresh frozen fish (mackerel) – 1 pc.,
- carrots – 1 pc.,
- onion – 1 pc.,
- finely ground kitchen or sea salt - to taste,
- spices, laurel leaf – 1 pc.,
- vegetable oil – 1-2 tbsp.

How to cook at home

The first thing we do is defrost the fish. Next, cut off the head and tail, cut off the fins and take out the insides. It is important to clean the belly of the black film, otherwise the fish will have a bitter taste. Then we wash the dressed carcass well and cut it into pieces.



Cut the peeled onion into thin rings.
We peel the carrots and chop them into slices or strips.



We begin to lay out our dish at the bottom of the jar, first the fish, then the onions, then again the fish and carrots. We do this until we have laid out all the ingredients to the very top.
Then pour salt into the jar, it is important not to over-salt!
Then add spices (peppercorns, bay leaves).





And add oil (you don’t have to add it, the fish is quite fatty).
Cover the jar with foil and place in a cold oven.



Set the temperature to moderate and cook the fish for about an hour. Appetizing baked mackerel in a jar can be served with

For lovers of fish and canned fish, we suggest using our recipes, from which you will learn how to prepare canned mackerel with vegetables for the winter.

Everyone is accustomed to the fact that canned fish is purchased in stores, but they can also be prepared at home. This is a satisfying meal, but at the same time low in calories, suitable for everyone, even those who are watching their weight or observing religious fasts.

Mackerel is a commonly available fish that can be bought in almost any grocery store with a fish department, but when prepared at home it becomes a delicacy. What preserves can be prepared from mackerel? Whatever you want - salt, pickle, seal in jars for long-term storage. Today we will look at recipes for mackerel with vegetables for the winter.

Mackerel with carrots and onions for the winter

Ingredients:

• mackerel – 4 pcs.,
• carrots – 2 pcs.,
• onion, turnip – 2 pcs.,
• bay leaf – 4 pcs.,
• black peppercorns,
• salt,
• Sunflower oil – 4 tablespoons.

Preparation

1. Mackerel fillet is defrosted and cut into small pieces.
2. Washed and peeled carrots are chopped on a coarse grater or cut into strips with a knife.
3. The onion is cut into thin half rings with a sharp knife.
4. Spices are laid out in sterilized jars (0.5 l), then pieces of fish and carrots and onions on top, one teaspoon of salt and a tablespoon of sunflower oil are added. And everything is filled with cold boiled water.
5. The jars should be covered with lids without rubber bands and placed in a cold oven. Set the regulator to 150 degrees and cook for 1 hour.
6. The jars are pulled out and closed either with plastic lids, or rubber bands are put on the lids and rolled up, covered, and after cooling the jars are put away in a cool place (basement, refrigerator).

Mackerel with eggplant, carrots and onions for the winter

Ingredients:

• mackerel – 2 kg,
• eggplants – 2 kg,
• carrots – 2 kg,
• onions – 5-6 pcs.;
• sugar – 3 tablespoons,
• sunflower oil – 400 ml,
• tomato paste – 200 ml,
• salt – 2 tablespoons,
• vinegar essence – 1 teaspoon.

Preparation

1. The fish is defrosted, washed and cut into pieces.
2. Grate the carrots on a coarse grater. Finely chop the onion.
3. Eggplants are cut into small cubes.
4. All ingredients are placed in a pan, fish and vinegar are added later. Stew for 40 minutes, add mackerel and stew for another 40 minutes. Vinegar is added 10 minutes before completion.
5. The finished canned food is placed in 0.5 liter sterilized jars, closed with lids, and covered with something warm so that cooling occurs evenly and slowly. Chilled jars are stored in the basement or refrigerator.

Ingredients:

• tomatoes – 3 kg,
• carrots – 2 kg,
• bell pepper – 1 kg,
• onion, turnip – 1 kg,
• mackerel – 2 kg,
• sunflower oil – 200 g,
• sugar -100 g,
• vinegar 9% – 200 ml,
• salt, spices to taste.

Preparation

1. The mackerel is defrosted, washed and cut into pieces. Boil in salted water for 10 minutes.
2. The tomatoes are minced in a meat grinder or crushed in a blender.
3. The carrots are chopped using a coarse grater or a Korean one.
4. Peppers and onions are cut into strips or half rings.
5. Vegetables are mixed with tomatoes and boiled for 30 minutes, mackerel, oil, vinegar and spices are added. And everything is stewed for 20 minutes.
6. Canned food is placed in sterilized jars, covered with lids, wrapped and cooled. Stored in the basement or refrigerator.

Mackerel with beets for the winter

Ingredients:

• mackerel – 1 kg,
• beets – 200 g,
• carrots – 700 g,
• tomatoes – 1.3 kg,
• sunflower oil – 175 ml,
• spices (mustard, coriander, peppercorns) to taste,
• salt – 1.5 tablespoons,
• vinegar 9% – 100 ml.

Preparation

1. Grind the tomatoes in a blender, place in a saucepan with a thick bottom, put on low heat, bring to a boil, add fish, grated beets and carrots, and fried onions to the tomato mixture.
2. Everything must be salted and spices added. It takes 1.5 hours to simmer; vinegar is added 3 – 4 minutes before the end of simmering.
3. The salad is placed in sterile jars, covered with lids, cooled and stored.

Ingredients:

• mackerel – 1 kg,
• tomatoes - 3 pcs.,
• carrots – 2 pcs.,
• onions – 1 pc.,
• tomato juice – 200 ml,
• sunflower oil – 2 tablespoons,
• allspice – 5 pcs.,
• sugar – 2 tablespoons,
• bay leaf – 3 pcs.,
• vinegar - 2 tablespoons,
• salt – 2 teaspoons.

Preparation

Mackerel with vegetables and rice for the winter

In canned mackerel salads with vegetables, it is possible to add rice or pearl barley, as well as beans. Below is one recipe for mackerel with rice.

For this snack you will need:

• mackerel – 1.5 kg,
• carrots – 3 pcs.,
• tomatoes – 1.5 kg,
• bell pepper – 3 pcs.,
• onions – 400 gr.,
• sunflower oil – 200 gr.,
• boiled rice – 300 gr.

Preparation

1. The mackerel is cleaned, washed, boiled in salted water, separated from the bones and cut into pieces.
2. Grind the tomatoes in a blender. They need to be boiled with 100 ml of oil for 10 minutes, the fish is laid out there and cooked for another 1 hour.
3. Grated carrots, sweet peppers cut into strips and onions in half rings are fried in the remaining oil.
4. Vegetables are added to the fish and everything is cooked for another 20 minutes, rice is added and cooked for 15 minutes.
5. The finished snack is transferred to sterilized jars, closed, given time to cool and put away for storage.

Canned mackerel with vegetables for the winter significantly frees up time for housewives, since you can very quickly prepare both breakfast in the morning and dinner when you come home from work.