Mackerel in the oven as canned food. Preparation of canned fish from mackerel. How to quickly prepare homemade canned mackerel

Step-by-step recipes for homemade canned mackerel in oil, tomato, hot and spicy dressing with vegetables and spices on the stove and in a slow cooker

2018-04-25 Yulia Kosich

Grade
recipe

13632

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

17 gr.

16 gr.

Carbohydrates

0 gr.

218 kcal.

Option 1: Classic recipe for homemade canned mackerel

We use canned fish both as ingredients for various dishes (primarily salads), and as an independent snack for cool drinks with any side dishes. However, ready-made canned food sometimes raises questions: where were they made and how were they stored? After all, not only taste, but also your own health depends on it. So why don't we make them ourselves. Let's figure out what kind of homemade canned mackerel we can prepare with our own hands.

Ingredients:

two fresh mackerel;
a couple of bay leaves;
15 grams of salt;
7-8 peas each of black and allspice;
four full tablespoons of oil.

Step-by-step recipe for homemade canned mackerel

Gut fresh carcasses. Cut off the tail, fins and head (a centimeter under the gills).

Wash using a sponge. Use napkins or towels to blot the inside and outside.

Cut the mackerel into equal portions. The thickness along the back is up to 1.5 cm.

Transfer the fish to a bowl. Sprinkle with coarse (non-iodized!) salt. Distribute it evenly and leave for an hour.

After this time, scald two glass jars. Drain hot liquid.

Place bay leaves on the bottom. Also add equal amounts of two types of pepper. Then firmly but very carefully insert the salted fish pieces.

Now pour in two tablespoons of necessarily refined (room temperature) oil. Cover with lids.

Pour water into a wide saucepan. Boil. Place a folded cloth napkin on the bottom.

Place jars of homemade canned mackerel on top. Reduce heat to the minimum possible.

Cook the appetizer for five hours, adding water if necessary, which should reach the “shoulders” of the cans.

At the end, take out the canned food and screw it on, being careful not to move or lift the lids. Once cooled, store refrigerated.

When laying fish, leave a few centimeters to the edge free. Subsequently, this space will be occupied by the released juice. As for storage conditions, it is better to put canned food in the refrigerator, where it will definitely not spoil.

Option 2: Quick recipe for homemade canned mackerel in a slow cooker

Since it takes a long time to stew canned fish, you can reduce the time by pre-cooking it in a slow cooker. Thanks to this machine we will save several hours, which, you see, is already not bad.

Ingredients:

two mackerel;
a tablespoon of salt (coarse);
laurel;
a third of a glass of water;
a dozen black peppercorns;
59 grams of refined oil in jars.

How to quickly prepare homemade canned mackerel

Gut a couple of medium carcasses. Remove the tail, as well as the fins and heads. Wash.

Cut the prepared mackerel into small pieces. Blot each with napkins.

Pour a third of a glass of cool water into the bowl. Add all the peppercorns.

Place fish pieces in one or two layers maximum. Add salt. Snap the lid.

Simmer ("Quenching" mode) for two hours. After turning off the multicooker, scald the jars and lids.

Place laurel and fish inside each. Pour in the oil and remaining juice in the bowl. Cover with lids.

Place homemade canned mackerel in a pan of boiling water. Sterilize for half an hour. Screw on and place on the refrigerator shelf after it has cooled completely.

The slow cooker will make fish bones soft much faster than if you did it in the classic version. However, the canned food will finally be suitable a month after twisting. By the way, when transferring fish into jars, do not forget to add the peppercorns with which the mackerel was stewed in the slow cooker.

Option 3: Homemade canned mackerel in tomato dressing

There are many options for preparing canned fish in tomato sauce. We'll stick to the simplest ones. But you can try making mackerel in a different way.

Ingredients:

spoon of tomato paste;
two tablespoons of butter;
a teaspoon of vinegar;
three tablespoons of water;
a tablespoon of salt;
two mackerel;
two laurels;
peppercorns.

How to cook

Clean the fish, gut it and wash it. Using a knife, cut off both heads, tails and small fins.

Cut the carcass into portions (thickness up to 1.5 cm) pieces. Transfer to a bowl (enamel) and add salt.

After an hour, boil the water. Dissolve tomato paste and vegetable oil in the resulting boiling water.

Pour pepper (peas in equal volume) inside the clean jars and place on the laurel.

Place salted fish in several layers. Pour in a little vinegar. Add tomato dressing with oil, leaving a couple of centimeters to the edge.

After closing (but not twisting) the lids, place them in a saucepan of boiling water. At minimum temperature, cook homemade canned mackerel for 4-5 hours.

Turn off the heat on the burner and screw the lids on tightly. Wipe out the jars and leave to cool on the counter. Store in the refrigerator until use.

It is very important to completely dissolve the tomato paste in water so that even the smallest lumps do not remain. If you are worried that this will not work (for some reason), replace it with tomato juice. In this case, take the one without salt and spices.

Option 4: Homemade canned mackerel in spicy dressing

In the classic version, mackerel is preserved in oil and its own juice. But we suggest including several spices at the same time in this snack. It will turn out aromatic and tasty!

Ingredients:

two medium mackerels;
four carnations;
a full spoon of salt;
four tablespoons of oil (vegetable);
two laurels;
two tea spoons of sugar;
8 peas each of black and allspice;
four cloves of garlic;
two branches of dill (fresh).

Step by step recipe

Cut the gutted, peeled and washed mackerel carcasses into medium pieces. The thickness along the back of each portion should not exceed one and a half centimeters.

After about an hour, thoroughly wash the glass jars. Throw both types of pepper, bay, sugar, dill sprigs, thin slices of garlic and cloves inside in equal volumes.

Place salted fish pieces on top. Lightly (only lightly!) press down. Add vegetable oil.

Bring water to a boil in a wide saucepan. Place a towel on the bottom. Place jars of fish. Cover with lids.

Adding water as it evaporates, simmer homemade canned mackerel for four and a half hours.

At the end of the specified time, turn off the fire. Roll up the jars with lids. Cool. Leave on the refrigerator shelf until ready to serve.

In addition to these spices, you can use others. The main thing is not to overdo it, so as not to end up with a too rich taste, which can overwhelm the main ingredient - mackerel.

Option 5: Homemade canned mackerel in spicy dressing

Is there not enough spice in store-bought canned food? Make mackerel with garlic, two types of pepper and chili. How? Read now!

Ingredients:

chili pod;
two mackerel;
four cloves of garlic;
12 peppercorns (black);
four tablespoons of sunflower oil;
two bay leaves;
15 grams of non-iodized salt.

How to cook

Cut the stem off the chili pod. Remove the peel from the garlic. Chop both ingredients into thin slices.

Now clean, gut and, after cutting off the head and tail, rinse in purified water. Blot the carcasses with napkins.

Cut the mackerel. The thickness of the pieces (along the back) is approximately one and a half centimeters.

Salt the fish in a suitable bowl. Leave for about an hour.

In the next step, wash the glass jars. Throw garlic, chili, bay and peppercorns into each.

Also place fish pieces. Immediately add sunflower oil. Cover with lids.

Cook homemade canned mackerel in a saucepan of boiling water at low temperature for five hours, adding water as the liquid evaporates.

All that remains is to turn off the stove and roll up the lids. Store, like other fish snacks, in the refrigerator for no more than two to three months.

If you feel that the specified amount of chili is too much, reduce it. It all depends on the size of the pod and your preferences. As for garlic, two cloves per half-liter jar will be enough. There's no need to add any more.

Option 6: Homemade canned mackerel with vegetables

Traditional canned fish in oil does not contain other ingredients besides a few spices. However, for the last option, we suggest supplementing the mackerel with three vegetables: onions, bell peppers and carrots. It will turn out amazingly delicious!

Ingredients:

medium bulb;
medium carrot;
medium red pepper (sweet);
two mackerel;
a full tablespoon of salt;
two cloves of garlic;
two laurels;
four full tablespoons of butter;
two dill umbrellas;
8 peppercorns.

Step by step recipe

Prepare mackerel for slicing. To do this, gut it, wash it and remove the tail and head.

Now cut the fish carcass into portions. Throw the pieces into an enamel container and add salt (use the entire planned volume).

After an hour, peel all the vegetables: onions, bell peppers, garlic and carrots. Wash everything. Grind, but do not grate.

Place pepper, scalded dill and laurel into jars (clean, scalded). Send onion rings and carrot slices there.

Now pour in vegetable oil and cover with lids. Place the jars of fish into a suitable saucepan with bubbling water inside.

Leave the homemade canned mackerel on the stove (low heat) for five hours.

At the end, roll up the jars, wipe, cool and transfer to the refrigerator shelf.

In addition to these vegetables, oddly enough, we do not recommend using others. They will be enough for canned mackerel. Moreover, they will perfectly highlight the nuances of taste and, at the same time, will not cause spoilage of the snack. Although you can try something new, especially if you like to experiment in the kitchen.

Canned mackerel belongs to the category of universal food products that can simultaneously act as a separate dish and as the main ingredient in recipes. This canned fish is in great demand, so today it can be easily found in any grocery store.

Since the most common fish today is Atlantic mackerel, this type of fish is most often found in canned form. This product is usually sold in hermetically sealed cans (see photo).

There are two types of fish in the assortment of canned mackerel: salted and marinated. To prepare such canned food in production, as a rule, the following ingredients are used:

fish fillet;
salt;
vegetable oil;
spicy spices.

Mackerel canned in tomato is often produced. This is a rather tasty canned fish, which many people eat straight from the jar as a snack with bread.

According to experienced chefs, not everyone can cook delicious fish by frying or baking. However, few people encounter difficulties when canning this product, and even a beginner can cope with this simple task.

How to select and store?

Since these fish products are often sold in a hermetically sealed form, it is impossible to select them based on external data before the time of purchase. Therefore, in order to buy high-quality canned food, you can only rely on the information provided by the manufacturer on the product label. First of all, it is recommended to read where the mackerel was preserved. The farther it was cooked from the Atlantic Ocean, the longer the fresh fish spent in the freezer. If the mackerel was canned at a floating plant, that is, directly at sea, then you can be completely confident in the quality of the canned food. The label of such products usually indicates the plant number, for example, P07, which confirms the fact that the jar contains truly high-quality fish.

In addition, the product label must indicate the date of manufacture and expiration date of the product. Canned mackerel, as a rule, can be stored for no more than two years.

After opening the jar, it is possible to evaluate the canned food externally. The first thing you should pay attention to is how the fish itself is laid. Fish pieces must be whole and tightly adjacent to each other. Heads and tails are not allowed in this product.

As for the canning filling, it should completely cover the fish and also have a translucent color. Pieces of spices may float in the liquid, but this should not prevent the mackerel from being clearly visible through it. The presence of cloudy broth primarily indicates that the fish product is frozen. This may also be the consequences of a violation of the technology for preparing canned food.

Canned mackerel should be stored exclusively in a cool place. After opening, it is recommended to use the fish within two days.

How to make canned mackerel at home?

To make delicious canned mackerel at home, you don't need to be an experienced cook. As previously mentioned, even a beginner can handle the preparation of the described canned food. We recommend that every housewife use the recipe below, according to which you can quickly prepare the most delicious canned fish.

First of all, bring two mackerels to the required condition: clean, gut and rinse under the tap. Also remember to remove the tail, head and gills. After this, blot the ingredient with napkins and chop into small pieces. Next, wash and sterilize two half-liter glass jars in the oven. Then cover their bottom with a layer of chopped mackerel, which is then sprinkled with salt (0.5 tsp per jar), as well as black and allspice (two peas per jar). Fill the remaining space in the container with fish. Pour it with vegetable oil (1 tbsp per jar) and cold water (4 tbsp per jar). Now cover the prepared blanks with tin lids, from which you first remove the rubber bands, and place the filled jars in a cold oven. Cook the fish at a temperature of two hundred degrees until boiling, after which reduce the heating level to one hundred and twenty degrees. Keep the future canned food in the oven for another hour and a half.

If you want to store mackerel for the winter, immediately after cooking, remove it from the oven and seal it tightly with new iron lids with an elastic band. After this, place the workpieces on the floor upside down and cover with something warm. After cooling, transfer the preservation to a cool cellar for further storage. The shelf life of home-canned mackerel is three to six months. Bon appetit!

Use in cooking

Despite the fact that this type of canned fish is considered a complete separate snack, it is very easy to find more worthy uses for it in cooking. There is a huge variety of dishes that can be prepared using this product.

Canned mackerel goes well with many ingredients, so today fish soups and salads are often prepared on its basis. The most famous dishes with this fish are fish soup and Mimosa. Various spreads for sandwiches are also created using this canned food. A sandwich mixture made from boiled eggs, canned fish and mayonnaise is especially tasty.

Many chefs use this mackerel to make various fillings for pies, as well as for unusual baked goods. Some housewives even manage to make delicious cutlets from this product, which cannot be compared to products made from fresh fish.

The advantage of this canned food is that it does not require heat treatment before use. This greatly simplifies the preparation of fish culinary masterpieces, since their production takes much less time.

Benefits and harms

It has been scientifically proven that even after canning, mackerel remains incredibly beneficial for humans. Despite the heat treatment, it retains most of the minerals: Mg, Na, K, Fe, I, P. The chemical composition of this product also includes vitamins PP and B, as well as omega-3 (polyunsaturated fatty acids).

In canned form, mackerel has almost all the beneficial properties as in fresh.

Thanks to the vitamin B12 content, this canned food improves metabolism, which allows you to use the product for weight loss.
Due to the fact that mackerel contains phosphorus, it normalizes the functions of all cells in the body.
The fatty acids contained in this canned food are a good antioxidant, which, according to doctors, lowers cholesterol levels in the blood and also prevents the development of cancer.
When consumed regularly, this fish prevents diseases of the heart, brain and blood vessels.

In addition, canned mackerel improves the functioning of the gastrointestinal tract and also restores the nervous system.

This preservation, like most other products, has a negative side. In some diseases, it can harm the body. It is not recommended to consume such fish after canning for diseases of the biliary tract, as well as for atherosclerosis and stomach problems. You should be extremely careful with this product if you are prone to allergies.

Canned mackerel is a very tender and juicy fish that has won the hearts of many people. Thanks to some of the substances included in its composition, even despite its high calorie content, it is often found in the diet menu.

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.

Buying a jar of high-quality canned fish in a store is like playing roulette. Let's say I'm a constant loser. You open a jar, even from well-known manufacturers, and there is something incomprehensible there - a gray or rusty-colored porridge-like mass, but there is no trace of the taste, much less the smell of fish.

Now, no matter how much they criticize the socialist system, even the most ordinary products of those years would be considered a delicacy in our time. Let's take as an example a simple sprat in tomato sauce. Previously, because of the penny price, sprat was in great demand mainly among the drinking stratum of society, so to speak, instead of pickled cucumber, but now you can’t buy a similar sprat for any money.

This is how I thought about another can of canned fish sent to the trash bin. Wasted money, no pleasure. And I remembered how I make stew (after all, you can’t buy a normal one in the store either). The cooking process is not complicated, why not try the fish too? After all, honestly, the store and the casino are all at risk. Well, I'm tired of tempting fate.

I’m very angry because I really want delicious whole fish in a jar, so I decided to start experimenting. Why did I choose mackerel? Yes, because this fish seemed to me the freshest, and so, you can use any one you like best. And it’s best to take fresh fish, because we don’t know how many times the fish in store refrigerators has been defrosted and frozen. And its juiciness depends on this.

The total weight of the fish was 1.5 kg, without heads and entrails - 1 kg.

Remembering all the ingredients of real canned fish, I took out allspice, black pepper, garlic (you can have onions), and bay leaf. And of course, salt and vegetable oil. At the last moment I decided to add a slice of lemon. You will get several jars, you won’t eat them all at once, and the acid will contribute to longer storage. And the lemon will add flavor.

I washed the fish, gutted it, of course, removed the entrails and cut it into pieces.

I placed them tightly in jars, and sprinkled each row with salt and black pepper (lightly).

I poured some water and vegetable oil. The level of the contents should be 1.5 cm below the rim of the jar. I removed the rubber bands from the metal lids, covered the jars with them and put them in a cold oven. To begin with, I set the temperature to 180º. And she left to do other things.

After 50 minutes, when the contents boiled and the fish released its juice, I turned the temperature to 150º. I have an electric oven, so I think that the time and temperature indicators are just symbolic guidelines. Every housewife knows her oven and all its quirks and advantages, so in this case our first friend is intuition.

Most importantly, do not allow the liquid to bubble too much and overflow the top of the jar. If this starts to happen, lower the temperature to 125º. It is important that the contents of the jars are preserved and do not evaporate due to high temperature, otherwise you will have to add water, and this will affect the taste.

The fish was in the oven until the bones softened and became edible. This is approximately about 2.5 hours.

10-15 minutes before the end of the process, I added spices: allspice, bay, garlic and a small piece of lemon. And since my treasured product is in the experimental stage, in one jar, instead of garlic, I put a sprig of herbs, but excluded the lemon.

Everything turned out to be much simpler than I thought. As they say, “the devil is not as scary as he is painted.” I turned off the oven, left the jars for an hour to cool slightly, rolled them up, wrapped them until they cooled completely and put them in the refrigerator. She also gave her own invention a name - “Let’s blow the nose of the domestic manufacturer!”

We wish you all the same success in the culinary field and, as they say, let’s take care of ourselves and our loved ones ourselves!

Cooking time: PT04H30M 4 hours 30 minutes

Approximate cost per serving: 200 rub.

Buying canned food at retail outlets is not always safe, since an iron can cannot guarantee 100% suitability of the product for consumption. The slightest damage can lead to depressurization and further damage to the product. Therefore, it is much easier and safer to prepare canned mackerel at home. During this type of processing, fish does not lose its beneficial properties.

Secrets of fish preservation

Mackerel is an extremely healthy fish. It is a source of vitamins, minerals, iodine, calcium and other microelements necessary for the body. Fish improves brain activity and stimulates mental activity. And these are not all the advantages inherent in this fish. You can eat it in almost any form; there are many recipes for its preparation. Making canned fish without an autoclave is quite possible - you can easily use a regular oven.

Useful cooking tricks will help you make high-quality and tasty canned food. So that the appetizer turns out juicy on the first try, you just need to follow these tips:

There is no need to wait for the fish to completely melt and become soft. If it is completely defrosted, it will not cut well, will lose its shape, and will have an unaesthetic appearance;
Jars filled with fish should only be placed in a cold oven.
To prevent the jar from bursting while preparing the canned food, you need to place wet sand under the bottom.

Canned mackerel - recipes

There are different recipes for preparing this wonderful fish. They differ mainly in their additives. Here is one of the simplest examples of preparing canned mackerel at home:

Recipe No. 1

It is very simple and suitable even for beginners. To prepare mackerel in oil at home, you will need the following products:

A pre-sterilized glass half-liter jar (or several, depending on how many servings you will make);
Oven;
Raw mackerel (1 piece, approximately three hundred g. For one jar);
Bay leaf (2 leaves - one in each container);
Pepper (1-3 pieces per jar);
Vegetable oil (approximately 40 ml);
Salt.

Cooking:

First you need to prepare the fish carcass: remove the intestines, black films, gills, excess fins, rinse it thoroughly outside and inside;
Cut the fish into pieces, their thickness should be up to four centimeters;
Place bay leaves and pepper leaves at the very bottom. Top with spices - mackerel;
Add salt and oil;
Close the jar with a lid (either a screw or a regular one, but without a rubber band);
Place the jar on a tray with a wet layer of sand, turn on the oven for 3 hours at 120 degrees. During this time, the fish cooks well and becomes tender, and the bones become soft.
Preserve the fish after cooking in the traditional manner.

Method number 2

Only fresh or freshly frozen fish should be used. This is the only way to guarantee that the final dish will turn out not only tasty, but also safe. You will need the following products:

Two large mackerel;
4 peas each of black and fragrant pepper;
Refined vegetable oil (two tablespoons);
Chilled water (eight large spoons);
Salt (pinch);

How to cook:

Wash, peel, trim off excess components of the fish, cut the carcass into small pieces;
Wash and dry two half-liter jars;
Place a layer of fish in jars, put half of the pepper and salt on top;
Place the next layer of fish;
Add one tablespoon of oil and four tablespoons of water to each jar;
Cover with lids without rubber bands, put in a cold oven, temperature two hundred degrees, but only until the mixture boils in the jars. As soon as this happens, the temperature immediately drops to 120 degrees. The mackerel should be in the oven for one and a half hours.

With vegetables for the winter

Diligent and thrifty housewives often make preparations for the winter in the form of canned food, stews and other things. To prepare canned mackerel you will need:

Mackerel, pre-boiled for 20 minutes, you need to remove the bones from it (1 kg);
Tomatoes (two kg), carrots (half a kg), onions (350 g);
Salt (one and a half tablespoons);
Sugar (four spoons);
Olive oil (300 ml);
Vinegar (30 ml).

How to cook:

Squeeze the tomato, chop the carrots and onions, mix with the prepared tomato;
Add salt, sugar, vegetable oil;
Simmer this entire mixture over low heat for an hour, throw in the fish and simmer for another 40 minutes. When the mackerel is almost ready, add a little vinegar.
Place the finished canned goods into containers.

Canned food can be prepared at home without extra material costs. A very interesting and simple way to cook fish is to preserve it. This method will require a minimum of effort and time. What you need at hand:

How the cooking process works:

To begin, carefully prepare the fish: clean, trim, wash and thinly slice;
Pour one liter of clean, distilled water into a saucepan, add a spoonful of vinegar solution. Dip the fish into this liquid for 15 minutes;
Mix salt and sugar in a deep plate. Remove the solution from the pan, leaving only the fish in there. Sprinkle the mixture from the plate over the fish. Place bay leaf, pepper, mackerel in a jar.
Add oil and a spoon of water. Leave at least 2 cm to the top of the jar
Cover with a lid;
Place the jar in the oven, turn it on at 110 degrees. Keep the jar in the oven for 5 hours. Roll it up without removing it from the oven and leave it there to cool.

Canned fish with carrots and onions

Cut two onions into half rings. Three carrots on a grater. In a clean 0.5 liter jar we put a couple of onion half rings, a bay leaf, two black peppercorns, and a little carrot. Next is a layer of chopped fish pieces. Again, place carrots and onions on the layer of fish until the end of the jar. When the empty space remains slightly smaller than the neck, add a tablespoon of refined sunflower oil, a spoonful of salt and cover with a lid. Place in a cold oven for 3 hours. In this way, you can prepare not only canned mackerel, but also almost any fish.

This recipe will require a minimum of products, effort and time, and the result will be simply amazing. You will need the following ingredients:

Mackerel (two pieces);
One bay leaf;
Rock salt (15 grams);
Allspice (pea);
Black pepper (5 pieces);
Oil.

How to cook:

Cut the fish, remove excess from it, wash well and chop into small pieces;
Press the mackerel into the jar, but not to the very edge;
Put spices on top, add salt;
Fill the contents of the container with vegetable oil so that there is up to 2 cm left to the top;
Keep the canned food in the oven at 120 degrees for 4 hours.

Do-it-yourself fish, unlike store-bought fish, does not fall apart, holds its shape, and does not contain chemicals, stabilizers, emulsifiers or similar harmful substances. An exclusively natural product.

Autoclaving

To diversify your diet and please your loved ones, you can cook fish in an autoclave. To do this you need to do the following:

The mackerel is cut, inedible parts are removed, washed, divided into parts, and placed in a jar.
Add a teaspoon of salt, sugar and vinegar (solution);
Add a tablespoon of vegetable oil, favorite herbs and spices;
After all this, the cans are rolled up and placed in an autoclave;
So canned mackerel is kept for 60 minutes at a temperature of one hundred and twenty degrees. The finished fish is very tender, soft and boneless.

Fish prepared according to this recipe can also be rolled into jars and left for the winter, or saved for some holiday. It looks great on the holiday table and will be a pleasant surprise for your guests.

Recipes not for canning

There are several interesting recipes for preparing mackerel not for preservation, but for quick serving. They also have their advantages.

Stewed mackerel

This recipe will delight your loved ones. The taste is very similar to store-bought mackerel in a can, but it contains only natural ingredients and has a richer taste. For this recipe you will need the following products:

Preparation method:

Place carrot and onion rings on the bottom of the saucepan. Add spices and seasonings. Place lemon cut into thin slices on top. Next - fish pieces. Drizzle the mackerel with vegetable oil, add some water so that the fish is completely covered. Place on low heat and cook the fish dish for about 3 hours straight.

Canned food prepared in this way cannot be rolled up; they are eaten immediately.

In a regular slow cooker

An incredibly simple and effective way to cook mackerel is in a slow cooker. You will need the following products:

Mackerel (2 fish);
Sugar (tablespoon);
Coriander, salt (teaspoon), ground black pepper (quarter teaspoon), bay leaves to taste;
Refined oil (100 ml);
Very strong tea (chifir) - to obtain it you need two tablespoons of black tea, poured with 250 ml of water;

All components are placed in the multicooker compartment. Turn on the stew mode and leave to cook for 2 hours. Leave the finished mixture in the bowl for another hour.

In tomato sauce

Everyone is familiar with the famous sprat in tomato sauce. By analogy, you can cook mackerel. For this recipe you will need the following ingredients:

Mackerel (about 500 g);
Tomato paste (a tablespoon is enough);
Onion (1 pc.);
Salt;
Spices (bay leaf, peppercorns of different types);

Method for creating canned food:

The fish is cleaned, cut into pieces, and the onion is the same. Place sliced onions, mackerel, and spices in a small saucepan. Add a small amount of water, put it on the fire and let it cook well. This is cooked for 2 hours, after which tomato paste diluted with water is added. You need to be vigilant so that the water does not evaporate and the fish does not burn.

The mackerel preparation must be boiled for another 2 hours so that it turns into real canned tomatoes. After it has cooled down, you can serve it.

Although preparing canned mackerel is a costly affair, you will agree that it is worth it. Soft fish bones contain a large amount of calcium, which is so necessary for the bones and joints of a person of any age. Why not treat yourself and your family with a quality product at least sometimes? Almost all the ingredients are at hand, you just have to show the desire to do it.