On store shelves 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 industrially prepared products, you can make canned fish at home.

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

Making real canned fish at home is a real art. To do this, you need to choose products without any damage. Both river and sea fish are suitable as preparations, but the best canned fish are made from mackerel. For filling, you can use olive or corn oil, add tomato juice if necessary.

If you decide to store canned food for the winter, they need to be rolled up in glass jars of 0.5 liters or 1 liter. Carrots, parsley, dill, and 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 some time. Sometimes the fish is overcooked 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 simplest option. Its only drawback is the large amount of oil required for the preparation.

Ingredients:

Preparation:

Canned fish in tomato at home

This preparation option is more complex, but everyone will like canned tomatoes. 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:

Preparation:

Chop the vegetables into small cubes.
Place in a frying pan, add a little oil and fry lightly.
When the onions and carrots have set into a crust, you can add salt, tomato paste, spices, and a little water.
Simmer the sauce over low heat for a quarter of an hour.
Cut the fish into pieces and place in jars.
Pour in tomato sauce and simmer in the oven at 120 degrees for 3 hours.
Cool at room temperature and place in a cool place.

Canned fish in a slow cooker at home

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

Preparation:

Cut the fish into pieces, sprinkle with spices, add the necessary ingredients and place in the multicooker bowl.
Set the mode required for extinguishing and process for half an hour.
Place the finished product in sterilized jars.
Pour sauce or oil and roll up the lids.
Place 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. This preparation will be stored for a long time, and you won’t have to worry about it. An autoclave is a special device for sterilizing canned products. It is usually used in industrial settings, but nowadays it is possible to purchase a kitchen appliance for the home. If you love canned food, you can't do without an autoclave.

Ingredients:

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

Preparation:

Clean the fish and divide into portions.
Place spices and bay leaves in jars.
Place the fish pieces on top, leaving 2 cm to the neck of the jar.
Fill each jar with 1 tbsp. l. vegetable oil.
Roll up the lids and place the workpieces in the autoclave. For sterilization, you can choose a mode of 110 degrees (process for 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. onions and carrots;
0.5 liters of tomato juice;
2 tbsp. l. tomato paste;
vegetable oil.

Preparation:

Prepare the fish, add salt.
Heat a frying pan, pour vegetable oil into it.
Place the fish pieces in flour and fry until a crust forms.
Sauté onions and grated carrots in a separate frying pan.
Pour tomato juice over the vegetables, add the pasta and simmer over low heat for 10 minutes.
Place the fish in sterilized jars, pour in the sauce and add a little vegetable oil.
Arrange the spices.
Roll up the lids and place the canned food in the autoclave.
Cook for 30-70 minutes at 120 degrees.

If you like to open a jar of something tasty in winter, recipes for canned fish at home will certainly come in handy. With their help, you can prepare a natural, healthy product and enjoy it on holidays or with a hearty home-cooked lunch.

The best canned tomatoes in vegetable oil are made from: roach or crucian carp, bream or carp, tench or predator - pike. If you have the desire and opportunity to get fresh sea fish or you live in a city or village by the sea, you can make canned fish from it. They turn out much tastier than store-bought ones, since you use your favorite spices and fresh, high-quality fish. The one that is without external damage, fresh and healthy is suitable.

Canning fish in vegetable oil is the best option.

Any oil is suitable: sunflower, olive or corn. If you like preparations with tomato and spices, then add them. You can make half of it in oil tomato, and leave the other half as is.

It is most convenient to eat and cook fish in small ones. Most often, housewives take 0.5 litas. or liter. If you cook it in the oven in such small jars, it will cook perfectly and will be stored without problems in the refrigerator, cellar, or basement for up to 1 year.

Be sure to thoroughly sterilize them and the lids before putting fish into jars. They are kept in the oven or over steam. It is best to dip the lids in boiling water.

To prepare canned fish in oil or oil with tomato sauce, purchase only high-quality, natural herbs and spices. For example, allspice and plain black pepper, cloves, coriander with bay leaf, ginger, and maybe nutmeg. Depending on the choice and quantity of spices, each batch will have its own taste and aroma.

You cannot save money by buying one of the cheap vegetable oils, much less tomato paste. The tastier all the ingredients are, the better the canned food will turn out. Some people try someone’s canned river fish and are disappointed. They say that the store-bought one from the sea is better. But it all depends on the recipe. If the ratio of ingredients is thought out, then the taste will be excellent. Try our recipe and believe me, it will turn out no worse than store-bought canned food!

The recipe offered to you today is universal. So, you can roll up both river and sea fish and it will turn out very tasty and nutritious. You can change vegetables, spices for similar ones, add others, find your own taste of the final product. The preparation is simple and straightforward. We will assume that you are planning to prepare river or sea fish at home. Let's get started!

Ingredients and canning procedure

1 kg. fish. You can take: crucian carp and ruffe, carp with bream, roach with perch and others. The tastiest thing in tomato sauce is: pink salmon with herring or saury with.
1 cup sunflower, corn or olive oil
1 package of your favorite ketchup
3 pcs. medium or large tomatoes
4 things. medium carrots
5 pieces. bulbs
add salt to your taste
add spices: allspice with simple black and chili peppers, bay leaf, ground paprika.

Conclusion

If your husband, son or you yourself are avid fishermen and are tired of boiling, stewing, frying fish, try rolling it at home in oil with. In addition to the suggested vegetables, many others are suitable, for example, cabbage, etc. When you cook, follow the recommended proportions and cooking technology.

Once you try fish made at home in tomato sauce and vegetable oil, you will not want to buy store-bought canned food. After all, you will be completely confident that all the ingredients are fresh and of high quality, which is important. For variety, half of the preserves can be prepared without tomato sauce, or with it.

It is convenient to make canned food in 0.5 and 1 litres. banks. Such preservation will last in a cold place for up to 1 year.

Bon appetit!

You can also add 1 clove. (also not for everybody)
Vegetable oil (preferably refined).

Preparation:
1) Clean the fish, gut it, cut off the head and tail. Then we wash it and, depending on the size of the fish, cut it in half or into several pieces.
2) Wash the jars thoroughly and put spices on the bottom. Pour in vinegar (for canned tomatoes, put tomato paste).
3) Then place the pre-cut fish into 2/3 of the jar and pour in vegetable oil approximately to the level of the fish. Add boiled water, leaving about 1.5 cm to the edges. This space is needed so that when boiling, the liquid from the jar does not spill out.
4) Cover the top of the jars with foil and press it tightly around the neck.

Place the jars in the oven and turn on 150 degrees.
As soon as the jars boil, we note the time and go about our business, sometimes looking into the oven to make sure that everything is boiling and bubbling.
10 minutes before readiness, in our case 2 hours, sterilize the lids. Boil them for about 10 minutes.
Two hours have passed, turn off the oven and let the jars stand for about five minutes so that they cool a little. If you immediately screw the lid on the jar, a bang may occur.
Remove the jars from the oven and screw on the lids while they are still hot. All.
This method is good because there is no need to sterilize the jars and then be tormented by doubts about whether they were sterilized well. Canned fish prepared in this way, both in pure oil and with the addition of tomato, were stored in the refrigerator for 2 months. They did not have the opportunity to stand there any longer. They are usually eaten within the next 2-3 weeks. The taste of such canned food largely depends on the amount and composition of spices. Here you can fantasize in any direction.

16.09.2016

If your husband sometimes brings back a bunch of small fish from fishing, and the cat is no longer able to eat all this “wealth,” you have to somehow cook this little thing. Just what to do with it? If you fry it, it won’t be visible in the frying pan; if you cook the fish soup, it’s just small bones... But don’t throw away the catch, really! From small fish, and not only from it, you can prepare a chic appetizer that simply “flies off” the table.

Recipe 1. Canned small river fish with onions

Using this recipe, you can preserve small river fish at home: perch, roach, bleak, dace, ruff, minnows and other small things.

Ingredients:

✵ small river fish - 1 kg;
✵ onions - 200 g;
✵ vegetable oil - 100 ml;
✵ dry wine (or water) - 150 ml;
✵ vinegar 9% - 50 ml;
✵ salt - to taste;
✵ spices (allspice, bay leaf) - to taste.
.

Preparation

1. Clean small river fish from scales, remove entrails, cut off heads, fins, tails and wash the carcasses thoroughly.
2. Place a layer of onion, cut into rings, on the bottom of the pan, then a row of fish carcasses and add salt. Thus, alternating salted layers of onion and fish, fill the pan to no more than 2/3 of its volume.
3. Add spices (allspice, bay leaf), add vegetable oil, vinegar and dry wine (or plain water).
4. Place the pan with the fish on the stove and simmer over low heat under a tightly closed lid for 5 hours. If you have a pressure cooker, the process is significantly reduced - 2 hours is enough. The bones of the finished fish become so soft that they do not need to be separated from the pulp.
5. Without removing from the heat, place the finished fish into hot, dry, sterilized jars, seal with boiled tin lids, turn upside down (to check the tightness) and wrap in a blanket until it cools completely. Then place it in the refrigerator for long-term storage.

Happy preparations!

Recipe 2. Canned small river fish in oil

A fairly simple recipe for making canned fish from small fish. It turns out to be an interesting snack dish that can be eaten plain or added to salads, soups, etc.
This recipe can be used to prepare any fish. The only thing that will vary during the cooking process is time. Different types of fish have different bone densities, and the coarser they are, the longer you will have to keep the fish in the oven. Sometimes it takes 5-7 hours. The bones of smelt and vendace steam the fastest. But roach, bream, perch, crucian carp, and pike take much longer to prepare. In any case, even in small roach, after 2 hours of stewing, the bones remain quite coarse. Therefore, it requires at least 3 hours of stewing in the oven.
In this recipe we will look at preparing homemade canned fish from dace, bleak, grayling, smelt and vendace. For this fish, 1.5-2 hours (from the moment of boiling in jars) in the oven at a temperature of +150°C is enough for it to be ready for consumption. If the dace or bleak is very small (10-12 cm), then 1 hour is enough for all the bones to steam, and the canned food is practically no different from the factory ones.

Ingredients

Spices - based on a 0.7 liter jar:
✵ small fish (bleak, dace, grayling, smelt, vendace);
✵ small bay leaf - 1 pc.;
✵ black pepper (peas) - 10 pcs.;
✵ clove (bud) - 1 pc. (optional);
✵ vinegar 6% ‒ 1 tbsp. spoon;
✵ vegetable oil - approximately 400 ml;
✵ salt - to taste (about 1 teaspoon);
✵ tomato paste - 2 tbsp. spoons (optional).
To calculate the weight of a particular product, a comparative table of weights and measures will help you.

Preparation

1. Clean the fish, gut it, cut off the head and tail, and rinse thoroughly. If the fish is large, cut in half or into several pieces.
2. Place the entire specified set of spices into clean jars. Add vinegar and tomato paste (for canned tomatoes). Vinegar speeds up the softening of fish bones.

3. Then place the fish so that it takes up 2/3 of the jar.
4. Fill each jar with vegetable oil until it is level with the fish. Add boiled water, leaving about 1.5 cm to the edges of the jar so that when boiling, the liquid from the jar does not spill out.
5. Cover the jars with fish with foil, press it tightly around the neck and place on a baking sheet in a cold oven. You can place a baking tray with water at the very bottom (if the juice accidentally runs out of the cans, and you have a “safety net”). Turn on the heat and preheat the oven to +250°C. As soon as the liquid in the jars boils, reduce the temperature to +150°C and simmer for 2 hours.
6. 10 minutes before readiness, sterilize the lids (boil for 10 minutes).

7. After 2 hours, turn off the oven and let the jars stand for 5 minutes and only then screw on the hot lids. If you immediately screw the lid on the jar, it may explode under pressure.
This method of preparation is good because there is no need to sterilize the jars. Ready-made canned fish, both in pure oil and with the addition of tomato paste, are stored in the refrigerator for 2 months. They will not have the opportunity to stand there any longer, because... They are usually eaten within the next 2-3 weeks. The taste of such canned food largely depends on the amount and composition of spices. Here you can fantasize in any direction, the main thing is fish!

Happy preparations!

Recipe 3. Canned small river fish in tomato, cooked in a pressure cooker

The taste of small river fish prepared at home is in no way inferior to store-bought canned fish in tomato, and even superior, since the composition and proportions of the ingredients can always be adjusted to your taste.

Ingredients:

✵ small river fish - 1.5 kg (net weight);
✵ tomato paste - 300 g;
✵ mustard - 80 g;
✵ vegetable oil (refined) - 1 glass (200 ml);
✵ water (purified or spring) - 1 glass (200 ml);
✵ salt - 1 teaspoon (heaped);
✵ granulated sugar ‒ 3 tbsp. spoons;
✵ black pepper (peas) - 3-4 pcs.;
✵ allspice (peas) - 3-4 pcs.;
✵ cloves (buds) - 3-4 pcs.

Preparation

1. Gut fresh river fish, cut off heads, tails and fins, and rinse thoroughly. For very small fish, scales, fins and tails do not need to be removed.
2. Pour vegetable oil into the bottom of the pressure cooker and place the fish.

3. For filling In a separate container, combine tomato paste, mustard, vegetable oil, water, salt, sugar and stir thoroughly until smooth.

4. Pour the resulting tomato sauce over the fish and shake the pressure cooker slightly so that the pouring is evenly distributed, then close the lid tightly and place on medium heat. As soon as steam starts to come out of the valve, reduce the heat to low and cook for 50 minutes from the moment it boils.

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Canned bream

It's nice to pamper your family with bream dishes. Fish is delicious any way you cook it. It is good in canned form. For piquancy, it’s a good idea to add juniper cones and berries to canned bream. They are easy to collect while fishing or while walking in the forest. The berries give canned river fish a pleasant piquant flavor.

Canned bream at home

You will have to devote the whole day to preparing canned food. If the catch arrives in the evening, the fish can be salted and stored in the refrigerator until the morning, after cleaning it. In addition to removing the scales and removing the entrails, the heads, tails, and fins of the bream are cut off. The skeleton of a large fish is removed. Wash well.

Small breams are preserved whole, placed vertically in jars, alternately placing the carcasses with the thick and thin parts down. Large individuals are cut into pieces. They salt it and let it sit for an hour. When the salt is absorbed, the fish can be dried with paper napkins.

If the pieces are pre-sprinkled with spices, there is no need to wipe them off before putting them in jars. Ground pepper, mustard seeds, cumin, coriander, clove buds, all kinds of ready-made spices, fresh herbs - thyme, basil are used as spices. The obligatory components of almost every recipe are the constant attributes of preservation: laurel and peppercorns.

Add chopped horseradish, parsley, and parsnips to the canned food. Dry herbs in small quantities are a good addition.

Homemade canned bream with ketchup

For 1 kg of bream you need:

vegetable oil - 1 cup
ketchup - 1 package
onions - 5 pcs.
carrots - 4 pcs.
sweet pepper - 3 pcs.
tomatoes - 3 pcs.
salt - 1 tbsp. l.
pepper - 10 peas
laurel - 4 pcs.
other spices - to taste:

Cut the onion and carrot into thin rings; pepper strips, tomatoes in small pieces.

Place a layer of vegetables in a stewing container. (Leave a third to half of the tomatoes for the top row). Place fish on vegetables, sprinkle with spices: peppercorns, paprika. Arrange bay leaves. Drizzle with ketchup and oil. Sprinkle with remaining tomatoes.

Bring the mixture to a boil, reduce heat, and simmer for one hour. Divide into jars. Additionally, sterilize the jars for 4-5 hours in the oven or a saucepan with water. Exactly the same way as canned vegetables are sterilized. Roll up and store in the cold.

Sterilization in a multicooker will take less time. It will take 1.5-2 hours in the “Baking” mode at 100°. If the liquid has boiled away during sterilization, add boiled vegetable oil to the top before sealing each jar.

Canned bream in a pressure cooker

For 1 kg of fish you need:

carrots - 800 g
onion - 800 g
ground pepper - 1/3 tsp.
salt - 1-1.5 tbsp. l.

Sprinkle with salt and let the pieces of fish sit for half an hour, place them in a pan and cook for 15 minutes. Remove and cool.

Onions and carrots are cut into thin rings. Carrots can be grated or cut into small cubes using a vegetable cutter.

The fish is mixed with vegetables, peppered and placed in jars. It wouldn’t hurt to put a couple of bay leaves and 3-4 peppercorns at the bottom of the jars.

After boiling (the pressure cooker begins to hiss), the heat is reduced and the time is noted. After half an hour, turn off the device. Steam is released slowly over 5 minutes.

Pour a spoonful of boiled vegetable oil and boiling water into the jars. Tighten and place again for sterilization. Simmer over low heat for an hour. Disconnect and do not remove for 24 hours. Then put it away for storage.

Canned bream at home in an autoclave

For 2 kg of bream:

9% vinegar - 7 ml per half-liter jar
refined oil
salt - 2 tbsp. l.
peppercorns - 4 pcs. ordinary and fragrant
laurel - 3 pcs.

Place 2-4 cm pieces of bream in layers in a jar and add salt. Add peppercorns, bay leaves, vinegar, pour oil two fingers below the neck of the jar. Roll up.

Place a wooden grid on the bottom of the autoclave and place the jars. Fill with water, the level of which is 2 cm above the lids.

Close the lid of the device and set the pressure according to the instructions. Heat water to boiling, reduce heat, sterilize for 40-50 minutes.

Turn off the heat and leave to cool without opening the lid. After a few hours, slowly release the residual pressure, remove the jars and check for leaks.

Recipe for canned bream in the oven

The fish with spices placed in jars is loosely covered with lids and placed in a cold oven. Close the door, turn the oven on at 180°, heat until bubbles appear in the juice released from the fish. After this, the heat is reduced to 100° and simmered for 5-6 hours.

Turn off the heat, after 10-15 minutes take out the jars and screw them on. You can put it in a closed oven until completely cooled or wrap it warmly by turning the jars over.

If the fish is laid tightly enough, without gaps, you can simmer it in its own juice. If there are voids in the jar, fill them with 50 ml of oil and boiled water or diluted tomato juice.

The juice can be prepared by boiling tomatoes in a meat grinder with spices. You can add pre-fried onions and carrots to the tomato mixture. You will get delicious canned tomato and vegetables.

Canning is a creative process where everything depends on the imagination of the cook. And you can fantasize endlessly. Please share your recipes for making canned bream in the comments.

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