Homemade canned saury - everything is absolutely natural, tasty and healthy. Canned fish. How to cook canned fish at home. Recipe

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if you love canned fish, but the store-bought one doesn’t suit you, don’t give up your favorite dish. You can make canned food at home. You'll see, they will turn out very tasty!

Sprats

Many people love the famous sprats in oil, and you can prepare them yourself from capelin. You will need:

kilogram of capelin;
glass of water;
1-1.5 teaspoons salt;
5 teaspoons of black tea;
150 ml vegetable oil;
a little onion peel;
pepper, Bay leaf taste.

Cooking method:

First you need to prepare the capelin. If it hasn't been cleaned yet, then do it. Cut off the heads, remove all entrails and wash each carcass well.
Now you can prepare the marinade. To do this, put tea in some container (for example, a jar) and onion skins and pour a glass of boiling water over them. Let the mixture sit for 20-30 minutes, then strain.
Now add to ready-made tea vegetable oil, pepper, salt and bay leaf
Then you can move on to laying the fish. Take a saucepan or, better yet, a small rectangular baking tray (it’s easier to place carcasses in it).
Place the fish backside up in tight rows. Pour the marinade over the capelin and cover the entire baking sheet with foil so that not a single hole remains.
Preheat the oven to 160 degrees and place a baking sheet in it for about three hours.
Now you can roll the prepared sprats into jars or consume them immediately.

Sprat

Try cooking delicious sprat in tomato, which many people love so much.

List of required ingredients:

two kilograms of sprat;
two kilograms of tomatoes;
500 grams of onions;
500 grams of carrots;
two tablespoons of sugar;
two tablespoons of salt;
400 ml vegetable oil;
a teaspoon of ground black pepper;
200 ml 9% vinegar.

Description of preparation:

You don’t have to clean the sprat, as cleaning will take a lot of time.
Take care of the tomatoes. If you do not want skins to be found in the tomato, you can remove them. To do this, simply pour boiling water over the vegetables and remove the peel by piercing it with a fork or knife.
Now pass the tomatoes through a meat grinder or chop in a blender or food processor.
Transfer the tomato puree into a saucepan, add half the oil and cook for about an hour.
Meanwhile, work on other vegetables. Carrots need to be washed well and grated on a medium grater. Peel the onion and either finely chop it with a knife or chop it in a blender.
Fry the onions and carrots in a little oil, then add to tomato puree. Cook everything together for about another 30 or 40 minutes, at the end add salt and pepper to the sauce, and add vinegar.
Now take a thick-bottomed pan or cast iron, pour all the oil onto the bottom, then pour a little tomato sauce. Place part of the sprat, then fill it without big amount tomato There should be several layers in total, but the last one should be the sauce.
Now close the pan tightly with a lid and either cook the sprat in tomatoes over low heat for an hour and a half, or simmer at 150 degrees in the oven for about three hours.
Place the finished fish in jars and roll them up.

Mackerel

How to cook homemade canned fish from mackerel? It's very simple! Here's what you'll need:

2 carcasses of fresh mackerel (you can also use herring if desired);
a teaspoon of salt;
10 black peppercorns;
three bay leaves;
200 ml vegetable oil (it should be odorless).

Description of preparation:

First you need to clean the mackerel. To do this, cut off the head, rip open the belly, remove all the entrails and rinse the fish well in running water.
Now cut each carcass into pieces.
Prepare glass jar, pour boiling water over it.
Place the fish pieces in a jar.
Prepare oil marinade. To do this, simply mix the oil with salt, add pepper and bay leaf.
Pour marinade over mackerel. Close the jar tightly with the lid (do not put on a rubber band when high temperature it may melt) or wrap in foil and place in an oven preheated to 180 degrees.
Now keep an eye on the fish. When the first bubbles begin to appear in the oil (this will happen after about 15 or 20 minutes), reduce the heat to 110-120 degrees.
Simmer the mackerel in this mode for 5-6 hours.
Now just roll up the jar, not forgetting to put a rubber band around the neck.

Saira

Appetizing canned food can be prepared from ordinary saury.

Here is the list of ingredients:

1.5 kilograms of frozen saury (it is better to use frozen, as it has softer bones);
two teaspoons of rock salt;
three tablespoons of 9% vinegar;
200 ml refined oil;
five bay leaves;
10 peas of allspice;
a teaspoon of sugar;
50 ml chacha or brandy (you can also use vodka).

Description of preparation:

First you need to clean the saury. To do this, cut off the heads and remove all the entrails, then rinse each carcass well.
Cut the saury into slices of equal thickness.
Now you can move on to placing the fish. Take a thick-bottomed saucepan or cast iron and place the slices so that they fit snugly together.
Prepare the marinade. To do this, pour vinegar into the oil, add salt, sugar, pepper and bay leaf, mix everything thoroughly.
Pour the marinade over the saury and place the cast iron on the stove. After boiling, simmer the fish over low heat for about two to three hours.
Now either vodka and simmer the saury for about twenty minutes.
Then remove the lid and keep the pan on the stove for another 15 minutes to evaporate excess water.
Now you can put the saury into jars and roll them up.

A few tips for those who want to prepare delicious canned fish:

It is extremely important to place slices or whole carcasses very tightly to each other. If this is not done, then during prolonged heat treatment they will simply fall apart and turn into mush, and this is unacceptable.
Do not reduce the cooking time for fish heat treatment must be long lasting. In this case, all the bones will become soft, which is exactly how they should be in canned food.
Do not turn up the heat to speed up the cooking process, otherwise the fish may burn and fall apart, and all the moisture will quickly evaporate.
You can use either frozen or fresh fish. The fresh one will not fall apart and will retain its appearance, while the frozen one will soften the bones faster and better.

Enjoy homemade preserves!

I love watching prices go up every day. I don't understand where these jumps come from. I am especially pleased with the prices for canned goods. The quality leaves much to be desired, and the price is simply killer. Today I will show you how to make homemade canned saury at home.

Saira is the most convenient fish for cooking. She's like anyone sea fish, contains a small amount of bones. It is very easy to prepare, and the taste is excellent.

I know a lot of homemade canned food recipes. More than once I have delighted my loved ones with homemade sprats and bulls in tomato sauce. Now it’s the turn of canned food in oil. Fresh fish was just delivered to the neighboring supermarket.

Homemade canned food in oil can be prepared not only from saury. Fresh frozen sardine is also perfect.

(1 fish goes for approximately 1 jar):

— saury — 2 pieces
– vegetable oil – 100 g
– black tea bag – 1 piece
- vinegar 9% - 1 tbsp.
- water - 1 glass
- salt - 0.5 tsp.
- spices, bay leaf

Cooking time: 2.5 hours. Difficulty - very easy.

We prepare the fish. We wash it, remove the entrails, and cut off the head.

Cut into portions.

Let's move on to preparing the marinade. Brew a strong brew. 1 bag of black tea per 1 glass of water.

IN hot water add a few bay leaves, coriander seeds and black allspice. Add vegetable oil and vinegar. Salt the marinade.

Place pieces of fish in it. Let the marinade boil and turn the heat to low. Let the fish simmer on the fire for a couple of hours.

During this time she will gain a lot beautiful colour, will be saturated with the aroma of spices, and the bones that were in the fish will completely soften.

If you still have some liquid left before serving, evaporate it. The fish should remain only in oil. I recommend refrigerating it before using. Boil the potatoes, chop the vegetables, serve these homemade canned goods to the table and get a very tasty and healthy lunch!

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Ingredients:

1.5 kg of fish carcasses;
30 g acetic acid 70%;
250 g water;
50 g granulated sugar;
500 ml tomato;
175 g vegetable oil;
pepper;
salt.

Cooking process:

We wash the carcasses, trim the fins and tail, clean them of scales, and remove the entrails. Rinse thoroughly again clean water.
Place a saucepan on the stove, mix the tomato with water, oil, acetic acid, sugar, and add spices.
Place the fish in the prepared sauce and simmer over low heat for 7 hours. If you cook in a slow cooker – 2.5 hours.
While the fish is cooking, prepare the jars. Wash thoroughly, dry and sterilize.
Place the fish in jars, roll them up, and wrap them warmly until they cool completely.

Sprat in tomato sauce with vegetables: an incredibly tasty recipe

Ingredients:

4 kg of fresh frozen fish;
2 kg of bell pepper;
300 g 9% acetic acid;
3 kg onions;
4 kg carrots;
7 kg of tomatoes;
500 g vegetable oil;
60 g salt;
granulated sugar optional.

Cooking process:

Preparing the vegetables. We clean and wash everything.
We pass the tomatoes through a meat grinder, cut the pepper into strips, grate the carrots on a coarse grater, and chop the onion into half rings.
Pour oil into a frying pan and fry onions, carrots and peppers.
Place the finished frying in a saucepan, add tomatoes, stir, and simmer for 60 minutes over low heat.
Defrost the fish, wash it, dry it, and put it in the sauce. Stir and simmer for another hour.
Salt, sugar, pepper, add vinegar, mix. Simmer for another 6 minutes, remove from heat.
Place in previously prepared jars, preserve, and wrap warmly until completely cooled.

In a spicy marinade

Ingredients:

6 liters of water;
6 kg of fish;
50 g salt;
75 g granulated sugar;
3 pcs. coriander, cloves, allspice;
Bay leaf;
100 g vinegar 6%.

Cooking process:

Prepare the marinade. Put all the spices in a gauze bag into a saucepan with water, let it boil, turn it off, and let it cool.
We clean the carcasses, wash them, dry them, and place them in the marinade for 3 hours.
While the fish is marinating, prepare the jars and lids. We wash, dry, sterilize.
Place the marinated fish in containers, add a bay leaf, fill with marinade, and roll up.

Fish in oil with pepper and bay leaves (in liter jars)

Ingredients:

2 kg of fish carcasses;
laurel;
pepper;
4 g citric acid for each 1 liter container;
sunflower oil.

Cooking process:

Clean the fish, wash it, cut it into pieces and dry it.
Sprinkle the prepared fish with salt, in the proportion of 30 g of salt per 1 kg of carcasses. Let it sit in the room for 90 minutes.
In a small container, you need to boil and cool the sunflower oil to 90 degrees.
Place 1 laurel and 4 peppercorns on the bottom of the jars.
Lay out the pieces so that there is about 2 cm of space left from the top of the jar. Place the lemon and cover.
Place a pan on the stove, place jars there (preferably on a wire rack) and pour warm water(25 degrees), without adding 3 cm to the edge of the jars, cover with a lid.
Heat the jars at moderate boil for an hour.
During heating, the fish will give juice, drain it, pour 50 g of oil into jars.
Cover with lids, heat for another hour, and roll up.
Preservation of the rolled cans is completed by sterilization at low boil for 8-10 hours.

Cool without removing from the water in which it was sterilized.

In its own juice

Ingredients:

2 kg carcasses;
60 g salt;
Bay leaf;
bitter and allspice peas;
carrot;
lemon acid.

Cooking process:

We wash, clean and dry the carcasses.
Sprinkle with salt. Let it salt out for room temperature for 1 hour.
We clean and wash the carrots. Cut into slices or strips.
Place laurel, 3 peas of each pepper, carrots, 1 g of lemon per 1 liter in jars.
Fill the jars with fish, leaving 2 cm from the side, and roll them up.
Place a saucepan on the stove, place the jars in it, fill it with water, leaving 3 cm to the top of the jars, and cover.
Sterilize for 8 hours at low boil.

Leave until completely cool.

Homemade sprats

Ingredients:

2 kg sprat;
300 g butter;
35 g salt;
300 g strong tea;
peppercorns.

Cooking process:

We thoroughly wash the sprat, dry it, and put it in a saucepan.
Salt, add tea, pepper and butter.
Simmer on low heat for 3 hours, covered.
After the allotted time, remove the lid and simmer for another half hour to remove excess water.
Place the workpiece in sterilized containers.
Place in a saucepan, fill it with water, 3 cm from the top of the jars, and sterilize at moderate boil for a quarter of an hour.
Let's roll up.

Canning river fish, stewed in the oven, in oil

Ingredients:

1.5 kg carcasses;
800 g carrots;
800 g onions;
sunflower oil;
pepper;
salt.

Cooking process:

We clean the carcasses in the usual way.
Salt, put in a saucepan, leave for 60 minutes.
Prepare a mixture of vegetables. Peel, grate the carrots, chop the onion into rings,
Remove the carcasses from the pan, drain the water, pepper, and combine with vegetables.
Pour 30 g of oil into the jars, place the fish, do not tamp.
Cover with old lids without rubber bands and place in the oven. Turn on, heat up to 200 degrees.
We simmer the fish in the oven for 4-5 hours from the moment it is completely heated.
Ready-made canned food roll up with new lids, wrap warmly upside down until completely cool.

We store it in a cool place.

Canned mackerel in a slow cooker

Ingredients:

3 mackerel carcasses;
3 tbsp. l. tomato paste;
large onion;
coriander;
bay leaf;
salt;
pepper.

Cooking process:

Wash the fish, trim the fins, separate the fillet from the bone, and cut it.
Place it tightly in a multicooker bowl, add spices and salt.
Set the “Extinguishing” mode for 4 hours.
Pour the tomato over the fish; when time has passed, add chopped onion.
Simmer in the same mode for another 2 hours.
Place the finished product in sterilized jars, roll it up, and store it in a cool place.

Catfish in tomato-ginger sauce

Ingredients:

1.5 kg of fish;
600 g of tomato;
10 g horseradish root;
2 pods of red pepper;
50 g garlic;
1 tbsp. l. ginger root;
5 pieces. peppercorns;
5 bay leaves;
5 pieces. carnation inflorescences;
0.5 tsp. cumin.

Cooking process:

We clean the fish and wash it. Cut the carcass into pieces 3 cm thick.
Prepare the sauce. Peel the horseradish, three on a fine grater.
We extract the seeds from the pepper.
Peel and finely chop the garlic.
Three on fine grater ginger.
IN tomato paste mix all the spices.
Salt, mix well.
We sterilize the washed jars.
Place laurel, cloves, cumin, pepper on the bottom, spread the fish evenly, pour in the sauce so that it covers the pieces by 2 centimeters from above.
Close hermetically, send to cook in a saucepan with water under a closed lid for 6.5 hours at medium boil.
Leave the canned food to cool in the same container. We put it away for storage.

Canned fish in tomato sauce (video)

As you can see, preparing canned fish for the winter at home is not so difficult; the most important thing is to strictly adhere to the proposed recipe. Many recipes do not indicate what kind of fish you need to take; in fact, you can take any available fish - river or sea. To give preference to low-fat or fatty is a matter of everyone’s taste. In order for the preparation to work out, it is important to make it from fresh fish, then it will be tasty and healthy.

Hello to all readers of my blog. Today I dedicate this article to fishing lovers. As I said earlier, my husband loves to fish, and this is not just summer fishing. He fishes all year round.

So we had to figure out what to do with more river fish. Of course, part of the fish goes for cooking various dishes, another part is for preparing the ram. And it is eaten with beer with great pleasure! But there is still a way to preserve fish. How do we do this?

We prepare canned fish at home. To be honest, my beloved husband is involved in the entire preparation process. And I'm just glad about this. Well, I don't like cleaning fish! What can you do here?

True, the cooking process is not short. We will cook it in the oven. But it's really worth it! I would also call this dish not just economical, but super economical. Don't believe me! Then look at the required ingredients.

Required Ingredients

any river
salt to taste
peppercorns
seasoning for fish
Bay leaf

I do not indicate the amount of ingredients here, since salt and seasoning will be up to your taste. I will indicate the amount of pepper and bay leaf below.

How to do

To prepare this dish at home, do the following:

We clean, gut and wash the fish.
Then cut the fish into pieces.
Add salt and seasonings to taste.
We leave the fish for an hour and a half so that it is saturated with all the aromas.
During this time, I wash the jars. We usually use half liter bottles.
At the bottom of each jar we place two bay leaves and three peppercorns.
After this, fill the jars with fish and cover them with foil on top.
Then we place the jars on a wire rack in the oven, and place a baking sheet with water under them. We do this so that the liquid that boils in the jars does not stain the oven and does not burn.
We install the grid on the second division from the bottom. Oven temperature – 180 degrees.
After boiling, the temperature decreases to 100 - 120 degrees.
In general, the fish is stewed for 8 hours. After this treatment, the bones in canned fish become very soft.
About half an hour before the end of cooking, heat the vegetable oil and carefully pour it into the jars.
Covering the jars metal lids and keep in the oven for another half hour. At the end, of course, we roll up the jars.

Ours in oil is ready at home!

Of course, it is much more convenient to cook this dish in an autoclave. Here Here you can buy it.

Canned fish are rightfully considered universal dish. Experienced housewives prefer to prepare the product for future use in order to be able to enjoy it at any time of the year. Store-bought canned food is stuffed with preservatives, thickeners, flavor enhancers and additives, which have a detrimental effect on health. Homemade preparations are different natural composition, therefore they are of higher quality and useful. Let's bring practical recommendations, let's highlight the main aspects.

Cooking features

To prepare canned food, you can use any fish, both sea and river. However experienced housewives Through trial and error, we identified certain varieties that are optimal for blanks. Give preference to carp, pike, tench, bream, roach, crucian carp and other species that live in large bodies of water. Concerning sea fish, mackerel, capelin, and sprat are most often canned.
Fish suitable for home preparation should not be damaged. Carefully inspect the carcass before preserving it, use only fresh products. In most cases, corn, olive or vegetable oil is added to the product. This ingredient improves taste qualities and increases shelf life. You can often find recipes based on tomato sauce with seasonings and aromatic spices.
Canned fish is rolled into small jars. The optimal volume is considered to be from 0.3 to 1 liter. Before unfolding finished product containers, they must be sterilized. For these purposes it is used water bath. To carry out the procedure, take a wide pan, place a cloth or board on the bottom, and place a jar. Fill with water and boil over medium heat for a quarter of an hour. Do the same with the lids.

Sprats in wine

fish (small) - 0.8 kg.
vegetable oil - 100 ml.
dry white wine - 145 ml.
onions - 3 pcs.
pepper (peas) - 5 pcs.
laurel leaf - 6 pcs.
vinegar solution (table) - 45 ml.
seasonings (optional) - to taste
salt - 55 gr.

Small fish (sea or river) are suitable for preparing canned food. Give preference to minnows, roach, perch, ruffe, dace, etc.
After selecting the raw materials, clean the carcasses from scales, remove the intestines and clean the cavity from the dark film. Wash the fish thoroughly under running water and dry it so that it does not soften.
Select the optimal pan with thick walls and bottom, cut the onion into rings, place one part in a container in a thin layer. Now put them in one row small fish, add salt on top. Re-layer the onions, alternating ingredients until the pan is 2/3 full.
After this, add peppercorns, bay leaves, and oil. Mix table vinegar(concentration 9%) with white wine, pour it over the fish. Wine can be substituted if desired drinking water, keeping the proportions.
Cover the pan with a lid, place on the stove, and simmer on low power for about 4-4.5 hours. Owners of pressure cookers will have it much easier; the simmering time is reduced to 1.5 hours.
The structure of the fish will tell you about the readiness of the product. The carcass has bones so soft that they literally melt in your mouth, you won’t even notice them. Once this consistency is achieved, roll the product into sterile jars and send to long-term storage to the cellar

Sprat with vegetables in tomato

sprat - 2.8-3 kg.
carrots - 0.7 kg.
fresh tomatoes - 2.8 kg.
onion - 0.8 kg.
coarse salt (preferably sea salt) - 200 gr.
vinegar - 90 ml.
beet sugar - 250 gr.
bay leaf - 10 pcs.
pepper (peas) - 14 pcs.

Clean capelin, roach or sprat from the entrails, cut off the heads, tails and fins. Wash and dry the carcasses. Rinse the tomatoes with water, remove the stalks, pass the vegetables through a food processor, blender or meat grinder, pour the tomato juice into enamel pan. Turn the burner to low and cook the chopped tomatoes for about half an hour (until boiled down). After this, add sugar, salt, stir until the crystals dissolve.
Peel the carrots and grate them on a coarse grater. Cut the onion into half rings, fry the vegetables until golden brown. sunflower oil. Add the roast to the tomatoes, stir, simmer under the lid for another 10 minutes, turn off the stove.
Take a thick-walled saucepan. Place a layer of boiled and fried tomatoes on the bottom, then add the fish, placing it in one row. Fill the pan 2/3 full; the last layer must be vegetable. Add peppercorns, bay leaves and other seasonings as desired.
Cover tightly with a lid, simmer for 3 hours, do not stir. A quarter of an hour before the end of the procedure, take Chinese chopstick, make holes in the canned food. Pour vinegar over the mixture so that it flows into the holes and saturates the composition.
Sterilize containers and lids in a water bath, dry them so that moisture does not get into the canned food. Package the finished product, roll it up, cool at room temperature. Take it to a basement or cellar for storage.

Silver carp in oil

silver carp - 1 kg.
olive or vegetable oil -300 ml.
ground black pepper - 20 gr.
sea salt - 60 gr.

First of all, you need to cut the fish. Cut off the head, tail, fins. Remove the insides and scrape off the dark film in the cavity. Wash the carcass and dry it with paper towels.
Cut the fish into thin slices; if desired, you can remove the backbone. For fillet lovers, it is recommended to remove the skin, then chop the carcass into small slices.
Prepare the jars and sterilize them in a convenient way. You can place the containers in the oven and heat them well. Some perform the procedure using a water bath (boiling for about 20 minutes).
After sterilization, dry the container, begin laying out the fish slices in layers, covering each row with salt and ground pepper. Fill the container in such a way that the fish reaches almost to the neck (1-2 cm indentation). After all manipulations, fill the product with oil.
Now select a wide pan with a thick bottom, place a thick cloth or board. Place the jars in it so that they do not touch each other. Pour water, the liquid should reach the middle of the jars.
Boil the product for about 20 minutes until the bones (if any) are completely softened. Before turning off the burner, take 1 slice and taste it. If everything is fine, roll up the jars and cool naturally.

Sprats in a slow cooker

fish (any) - 1 pc. big size
carrots - 1 pc.
tomato paste - 60 gr.
onions - 2 pcs.
vinegar - 25 ml.
salt - 70 gr.
seasonings - at your discretion

Gut the carcass, remove the head, fins, tail, remove the scales. Remove the bubble located in the cavity of the fish. Perform the steps carefully, otherwise it will tear and give the sprats bitterness.
After all the manipulations, wash the carcass, dry it with paper towels, and cut into slices. Then mix the seasonings with salt and rub the fish on all sides.
Take out the multicooker bowl, place the raw materials in it, and start preparing the sauce. Dilute tomato paste with water 1:1, stir. Pour in table vinegar and pour the resulting sauce over the fish.
Peel and grate the carrots, chop the onion into rings, place the cooked chopped vegetables on top of the fish in the sauce. Place the multi-bowl in the device, close the lid, and set the “Extinguishing” mode.
To check the readiness of the sprat, take out a small piece and taste it. The bones should become soft and barely noticeable. After stewing is complete, roll the fish into sterilized jars, store it or start eating immediately.

Sprats in tomato

fish (any) - 1.3 kg.
tomatoes - 2.1 kg.
salt - 30 gr.
vegetable oil - 150 ml.
onions - 320 gr.
pepper (peas) - 6 pcs.
bay leaf - 7 pcs.
granulated sugar - 150 gr.
salt - 35 gr.
vinegar - 100 ml.
vegetable oil - 40 ml.
wheat flour - 30 gr.

Gut the fish and prepare the carcass for preservation. Wash it and cut it into small pieces. Rub the slices with salt and leave for 1 hour. At this time, start preparing the tomato sauce.
Wash the tomatoes, remove the stems, and place in a wide enamel pan. Fill in a small amount water, add seasonings, vegetable oil, granulated sugar and vinegar. Cook the vegetables for about half an hour, then turn off the burner.
Rub the tomatoes through a sieve or grind in a blender/meat grinder. Add table vinegar, then put it on the stove again, simmer over medium heat for 30 minutes. At this time, fry the fish slices in a frying pan, after dipping them in flour.
Sterilize the jars and dry them, otherwise even a drop of water can ruin the entire product. Place the fish in containers and fill with the resulting tomato juice. Place in a wide saucepan and boil in a water bath for about 1 hour.
After the expiration of the prescribed period, roll up the container, set it to be sterilized, the duration of the procedure is 4 hours. To prevent the lids from being torn off, secure a special holder. Next, take out the twists, turn them upside down, and cover with a warm cloth. Let cool at natural conditions, send for storage.

Preserving fish in the oven

Sprats can be cooked not only in a slow cooker or on the stove, but also in the oven. Remember a few important rules to carry out preservation correctly.

Choose jars of the same size so that the mixture is soaked evenly. Wherein optimal volume the figure is considered to be 0.3-1 liters.
Before storing raw materials, sterilize and dry the containers, otherwise the jars may explode during storage. Place the fish in such a way that there are no gaps.
To ensure that the fish is steamed well, wrap the neck with food foil. Make sure that no air gets into the cavity, otherwise the product will dry out.
Place a baking sheet with water on the bottom shelf to moisten. In this case, the containers with the composition will be placed in the middle of the oven.
After you send the jars with the contents inside, wait until they boil, then reduce the power to 100 degrees. Preserve the sprats in this mode for 5 hours, then pour in hot vegetable oil and seal.

It is not difficult to prepare sprats if you have information regarding available technologies. Choose fish to suit your taste and budget, consider recipes based on tomato juice, vegetable oil, add spices and seasonings as desired. Fish preservation - easy process, the main thing is to comply important features, observe the proportions and exposure time.

Sprats

Sprat

Mackerel

Saira

Sprat in tomato sauce with vegetables: an incredibly tasty recipe

In a spicy marinade

Fish in oil with pepper and bay leaves (in liter jars)

In its own juice

Homemade sprats

Canning river fish, stewed in the oven, in oil

Canned mackerel in a slow cooker

Catfish in tomato-ginger sauce

Canned fish in tomato sauce (video)

Required Ingredients

How to do

Cooking features

Sprats in wine

Sprat with vegetables in tomato

Silver carp in oil

Sprats in a slow cooker

Sprats in tomato

Preserving fish in the oven

Video: canned fish at home