Canned fish is an inexpensive and tasty product, so it is often purchased as an addition to a salad or as a snack. Many cook from canned food fish soup. Cooking them yourself is quite simple, especially if you have a multicooker-pressure cooker in your kitchen. Homemade canned fish in a slow cooker you can make it according to different recipes. We will reveal to you the secrets of cooking of this product from small fish.

Canned food can be in oil, in tomato, combined with vegetables, in the form of pates, in own juice, designed specifically for baby food.

Product advantages

Fish contains a lot minerals and vitamins, the amount of magnesium and calcium and antioxidants remains unchanged during the preservation process. The finished product contains both phosphorus and fatty acids, which promote excellent brain activity. Great benefit Such food will help with endocrine and cardiac problems; it also has a beneficial effect on the immune system. An undoubted advantage of preservation is the ability to use fish for a fairly long period. Canned saury, pink salmon, chum salmon, goby, sprat, and tuna are very useful.

Flaws

Among the main disadvantages is the presence of spices and salt, which retain fluid in the body and increase cholesterol. Salt is also harmful to blood vessels; oil increases calorie content. Canned mackerel and sprat should be avoided when overweight, they are the most high-calorie. In addition, when industrial production used are far from useful chemical substances, and improper storage and preparation increases the risk of contracting botulism. That is why it is recommended to prepare canned food yourself, so you will be confident in the ingredients used, limit the amount of spices, oil and salt, because you will not have to store such a product for a very long time.

children under 3 years old, for them you need to purchase special jars for baby food, and it is better to give them freshly prepared fish;
people with kidney problems;
those who have hypertension;
suffering from osteoporosis.

Pregnant women should also limit their consumption of canned food, especially tuna, as it can be high in mercury. Can be used by nursing mothers home product provided that the baby is not allergic to fish.

Composition of canned food

It depends on the type of fish used, but any product contains vitamins of groups A, D, B, C, PP, protein, and fats. As for calories, sprat, for example, contains 137 kcal per 100 g. For comparison, mackerel (one of the highest calorie fish) has about 190 kcal.

Home production and storage

Almost any fish is suitable for canning, but it is most convenient to process small fish for further storage: sprat, vendace, dace, smelt, bleak, grayling, roach, minnows. The main thing is to choose carcasses without damage, without visible diseases and as fresh as possible. During the preservation process, vegetable oils are preferred:

corn;
olive;
sunflower.

Animal fats are prohibited! But combined canned food with vegetables is very useful, for example, fish with tomato.

It is recommended to prepare canned food in glass jars of any size; half-liter jars are most convenient. liter jars and a container with a volume of 0.7 l. The stage of sterilization of containers and lids is mandatory. The latter can only be metal.

You can prepare canned food in the oven, slow cooker, or water bath; the main ingredients, except fish, are salt and seasonings. It is best to store canned food in a dry place that is well ventilated.

Storage temperature:

product using oil – from 0 to +20°С;
in tomato – from 0 to +5°С;
natural canned food in its own juice – from 0 to +10°C.

If the jar is open, the contents must be used within two days. Closed, sterilized jars can be stored for up to 2 years.

You can take any fish, even mix varieties, but in no case should you mix river species with sea species;
be sure to add spices; black peppercorns, coriander, and cloves are best, but be careful not to overpower the fishy taste;
frozen product needs to be thawed, but it is better to use fresh or chilled; It is more convenient to remove fins and tails with scissors.

How to cook in a pressure cooker?

According to the classic recipe

You will need:

any small fish, for example roach – 1 kg;
tomatoes – 3 pcs.;
carrots – 1 pc.;
onions – 2 pcs.;
vegetable oil – 55 ml;
salt, spices - to taste.

First, we wash the fish, remove scales if necessary, cut it up, remove the entrails, fins, and tail. Wash it again, remove the fillet, remove the bones. We peel the carrots and onions, grate the first, and chop the last. Pour oil into a bowl, add chopped vegetables, mix, simmer for a quarter of an hour. Peel the tomatoes, cut them, grind them in a blender. Place the fish in the slow cooker with the vegetables, add salt, add spices, and pour in tomato puree and cook for 4 hours in stewing mode.

Homemade sprat in tomato

The following ingredients are needed:

onions – 3 pcs.;
sugar – 15 g;
flour – 15 g;
tomato juice – 550 ml;
vegetable oil – 90 ml;
sprat – 1.5 kg;
bay leaf, salt, pepper - to taste;
carrots – 2 pcs.

Peel the vegetables, cut the onion, grate the carrots, place the oil and vegetables in the slow cooker, cook until half cooked. We remove the fins and entrails from the sprat and wash it. Add salt, sugar, pepper, flour to the juice and mix. Add fish to the bowl, add juice, simmer for 2 hours. After this, switch to a mode that maintains the temperature and leave for another hour.

Small river fish in tomato with mustard

Take:

any river fish– 1500 g;
tomato paste – 325 g;
mustard – 85 g;
refined vegetable oil– 210 ml;
water – 1 tbsp.;
salt – 1 tsp;
sugar – 3 tbsp. l.;
black and allspice peas – 5 pcs.;
cloves – 3 pcs.

We gut the fish, remove the heads, fins, tails, and wash them. Put the pressure cooker on the fire, pour in the oil, and send the fish there. Separately in tomato paste add mustard, butter, salt, water, sugar, knead, pour into the pressure cooker. Close the lid, shake, cook over medium heat until steam appears, then reduce the heat level. Cook for about an hour, then release the steam, put the resulting fish mass into heated jars, sterilize in a water bath with lids for about 10 minutes. Then close tightly, turn over, cover with a warm blanket until cool.

Sprats

Roaches, perches, ruffs, dace, and small minnows are suitable for this purpose. For 1 kg of fish you will need:

dry wine or water – 155 ml;
onion – 195 g;
butter – 95 g;
vinegar essence (9%) – 55 ml;
salt, spices - to taste.

We prepare the fish, cut the onion, put everything in a pressure cooker, put the small fish on the onion in layers, salting each of them. ? The pressure cooker should be free. Add spices, oil, vinegar, wine or water on top. Simmer for 1 hour, put into jars and seal.

In oil

any small fish – 1 kg 300g;
oil – 150 ml;
salt, pepper - to taste;
onion – 1 pc.;
water – 805 ml;

We leave the carcasses whole, clean, gut, and wash them. Place the onion in the pressure cooker, first place the onion on it, add pepper, spices, and sprinkle the remaining onion on top. Add oil and water and cover with a lid. After steam appears, reduce the heat to low and cook for an hour and a half. Finished product put them in jars, sterilize them, and cover them with lids.

Capelin with vegetables

You will need:

capelin – 1.5 kg;
onion – 0.5 kg;
carrots – 0.5 kg;
tomatoes – 1.5 kg;
Bay leaf, pepper - to taste;
apple cider vinegar – 50 ml;
salt – 3 tbsp. l.;
sugar – 4 tbsp.

Grind the tomatoes in a blender and boil them. Chop the onion, three carrots, and sauté separately. Mix vegetables with tomato paste. Place vegetables and fish in layers in a multicooker, add spices, and set to simmer for 2.5 hours. Then add vinegar so that it penetrates to the very bottom, pierce with a spatula. Leave for another half hour, then roll into jars.

Modern kitchen appliances gives housewives a huge scope for imagination. Culinary experiments allow you to make the menu more varied and healthy, as well as stock up on tasty and interesting products on long term. After all, you can prepare various pickles and jams, canned food and even stew with your own hands. So, today we will talk and look at how to prepare canned fish for the winter in a slow cooker and stew.

Cooking canned food for the winter in a slow cooker

To prepare such delicious and useful workpiece you need to prepare one kilogram of fish, one and a half teaspoons of salt and half a lemon (as an alternative, you can also use half a teaspoon citric acid). You will also need one medium onion, three quarters of a glass of water and one hundred milliliters of vegetable oil. In addition, use a teaspoon of fish seasoning, bay leaf, black peppercorns and salt depending on your taste preferences.

First of all, start preparing the fish: wash and clean it, remove the head and fins. Grind the resulting fish preparation in portioned pieces. Next, peel the onion, cut it into slices, and then take them apart to get rings.

Dissolve lemon juice and salt in prepared water. Season the fish the right amount spices

Take a multicooker bowl. At its bottom, place a large number of onion, place a layer of fish slices on top, then peppercorns, as well as a bay leaf. Next, repeat these layers. Pour the salt solution on top and lemon juice, add oil.

Close the lid of the multicooker and set the “quenching” mode for five hours. Canned food can be eaten immediately, or it can be placed in sterilized jars and sealed with sterilized lids. This product can be successfully stored in the refrigerator.

Canned fish in a pressure cooker with tomato

To prepare such a preparation for the winter, you should stock up on one and a half kilograms of any fish, a couple of medium onions and a couple of medium carrots. Also use three to four tablespoons of vegetable oil, a couple of tablespoons of tomato paste, some salt and black peppercorns depending on your taste preferences, and a few bay leaves.

Prepare the fish: wash, remove the fins and head, gut and rinse again. Chop the carcass into portions about three centimeters thick. Peel the onions and cut into half rings, and chop the carrots into small pieces.

Set the multicooker to “fry” for twenty minutes. Wait until the bowl warms up a little, pour vegetable oil into it. Wait a little longer, then put the onions in the slow cooker. Fry it until nicely golden for four to five minutes, then add the carrots to the onion and stir. Roast the vegetables for another five minutes. Next, add tomato paste to them, stir and simmer for a couple of minutes. Then place the prepared fish in the multicooker bowl, add salt, pepper and bay leaves. Fill the contents of the bowl with one glass of boiling water and close the lid.

Wait until the roasting program has finished. Set the pressure to “3”, select the extinguishing program and set the time to one hour and thirty minutes.

Having heard the signal of readiness, readers of Popular About Health should not rush to release the pressure. It’s better to leave future canned food for another couple of hours, so they will be even more tasty and tender. Place the fish in sterile jars, pour in juice from the multicooker bowl and roll up with sterile lids, and after cooling, put in the refrigerator for storage.

More preparation of canned fish for the winter

To prepare this option delicious preparation It’s worth preparing one kilogram of fish (this is the net weight of the product, already peeled), three hundred grams of carrots and three hundred grams of onions, half a kilogram of tomatoes and fifty milliliters table vinegar. You also need to use six tablespoons of vegetable oil, a couple of heaping tablespoons of sugar, a tablespoon of salt and a certain amount allspice and bay leaves (if desired).

Prepare the fish: clean, wash, chop as necessary (sprat and capelin are prepared whole). Grate the carrots on a medium grater, chop the onion into quarter rings, puree the tomatoes with a blender or pass through a meat grinder. Add salt and pepper, sugar, vinegar and oil to the tomato mixture. Stir.

Pour a little tomato onto the bottom of the multicooker, then arrange all the other components in layers. Between each layer, pour a certain amount of tomato, and the tomato should also be on the top layer. Set the “quenching” mode for four hours. Then place the workpiece in sterile jars and seal with sterile lids. Wrap until cool, then store in the refrigerator.

How to prepare stewed meat for the winter in a slow cooker?

To prepare delicious homemade stew prepare a couple of kilograms of meat (pork, beef, chicken or a mix of several types), a third of a teaspoon of marjoram, a teaspoon of allspice, one and a half tablespoons of salt and three bay leaves.

Rinse the prepared meat, chop it into small pieces and place it in the multicooker bowl. Add spices and seasonings on top and stir. Set the “quenching” mode for six hours. Sterilize the sealing jars, as well as the lids.

Divide the prepared stew from the multicooker into jars, then pour in the juice released during cooking. Cover with lids and sterilize in boiling water for half an hour. Then seal, cool and store.

02.03.2018

Canned fish is one of the most valuable dishes in terms of time saving: it is enough to store a couple of jars in the refrigerator or pantry so that later on a quick fix prepare a main course, soup or appetizers for the holiday table. But in store product You can never be sure about quality, so it’s time to learn how to cook homemade canned fish in a slow cooker, especially since it’s not at all difficult.

One of the most available fish On the shelves of Russian stores is herring - it is inexpensive, available almost everywhere, and quite easy to work with. It has a medium fat content, is easy to clean, and is perfect for almost any heat treatment. It is also used to prepare canned food, often marinated in tomato sauce- better too homemade. If desired, it can be combined in equal proportions with mackerel.

Ingredients:

herring – 0.8 kg;
large tomatoes – 4 pcs.;
onion;
mixture ground peppers;
salt;
coriander seeds;
bay leaf.

Cooking method:

About a couple of decades ago, no one could do without Baltic sprats. New Year's table: They were a symbol of the holiday and traditionally decorated snack sandwiches. Today it is difficult to buy real, high-quality sprats from the Baltic states, so you can make such canned fish in oil in a slow cooker yourself - you only need a large amount of capelin and strong black tea, with which it is poured.

Ingredients:

capelin – 1.2 kg;
tea bags (black tea) – 10 pcs.;
boiling water – 200 ml;
Bay leaf;
black peppercorns – 5 pcs.;
salt – 1 tbsp. l.;
odorless vegetable oil – 120 ml;
liquid smoke – 1 tsp. (optional).

Cooking method:

An inexpensive and very tasty option is canned food from independently caught river fish - perch or crucian carp. There is almost no need to cut them due to their small size, they are easy to clean, and everything small seeds They soften quickly during stewing, so they are not removed. You can preserve river fish with a classic carrot-onion mixture, in tea (like sprats), in vinegar, and with tomato paste: only the most budget-friendly and simplest method is suggested below.

Ingredients:

perch – 1 kg;
onions – 3 pcs.;
carrots – 3 pcs.;
vegetable oil - half a glass;
salt, spices.

Cooking method:

Homemade canned fish in a slow cooker from pike in tomato sauce

If we consider delicious fish, which is not shameful to serve to guests at festive table, then it’s worth touching the pike - it has very tender meat and pleasant taste, it is excellent for preservation. However, pike must be prepared carefully so that it does not become tough during the heat treatment process. Tomato sauce ideally preserves its juiciness, as well as the presence basic vegetables in a jar - carrots and onions. Preserves fish using 6% vinegar.

Ingredients:

pike – 2 kg;
tomato paste – 100 g;
vegetable oil – 100 ml;
salt – 2 tbsp. l.;
ground black pepper – 1 tsp;
sugar – 1 tsp;
vinegar 6% – 1 tsp;
onion;
carrots – 2 pcs.

Cooking method:

Canned fish are good because they are suitable not only for making quick soup, but also for serving boiled potatoes- delicious! If you or your other half like to spend time by the river with a fishing rod, then pay attention to this article! You can prepare canned food from even the smallest river fish in a slow cooker. Stop pampering your cat with fresh river gifts, it’s time to prepare delicious homemade canned food. In this article you will find recipes that will help you prepare your catch deliciously, and then store it in jars for a long time.

Canned fish with added oil

To prepare such canned river fish in a slow cooker, perch, chebak, bream and any other river fish that you have are suitable. We will prepare canned food that will be no worse in taste and quality than the most expensive store-bought ones!

You will need for cooking:

kilogram of fish;
10-15 black peppercorns;
two carnations;
Bay leaf;
bulb;
three tablespoons of sunflower oil;
half a liter of water;
salt.

You don’t have to add onion, but it won’t be superfluous; it will add a special aroma and taste to canned fish. You can really make amazing canned food from river fish in a slow cooker. Follow the instructions and get delicious product!

Preparing canned fish with oil

The first step is to prepare the fish: remove the heads, gut them, cut off the fins and tails, remove the scales. in portioned pieces if it is large. Canned small river fish in a slow cooker are prepared from whole carcasses.

Cut the onion into rings and place the pieces of fish on top.
Add all the seasonings prescribed above, be sure to add salt.
Fill with half a liter of water, set to “Extinguishing” mode.

When the fish is ready, you can eat it immediately, or you can put it in jars, put it in the refrigerator and take it out as needed. We’ll tell you how to seal canned river fish cooked in a slow cooker in jars so that they can be stored for a long time at the end of the article.

This fish can be eaten directly with the bones - they will be boiled, soft and will not interfere with the taste of the canned food.

Homemade canned fish with vegetables

It’s very pleasant to open a jar of such canned food when it’s cold. winter evening and eat with boiled potatoes, remembering the summer days and the very fishing on which we managed to catch this fish! You can also cook light soup, it will be very tasty, and it will take a minimum of time to prepare - just add the potatoes, bring it to readiness, and you can take a spoon.

What do you need to prepare homemade canned river fish in a slow cooker? The main thing is fish, and everything else is available in every home. You will need:

about 3 kg of small river fish;
kilogram of carrots;
onion (1 kg);
3 kg of tomatoes;
three tablespoons of sugar;
two tablespoons of salt (more is possible, you need to taste it);
a teaspoon of ground black pepper;
two glasses of sunflower oil;
a glass of table vinegar - 9%.

Preparing canned fish with vegetables

Canned river fish cooked in a slow cooker tastes like high-quality sprat in tomato sauce. Prepare the product for future use so that any day you can open a jar of potatoes for delicious fish, which we caught ourselves!

Carrots and onions must be peeled. Cut the onion into half rings and the carrots into cubes or circles. Fry in sunflower oil until beautiful golden color.
Pass the tomatoes through a meat grinder, mix with carrots and onions, add sugar, salt, pepper, sunflower oil.
Clean the fish from heads, fins, entrails and scales. Place in a slow cooker, pour vegetable sauce.
Set the "Extinguishing" mode, wait for the readiness signal.
Open the lid, pour in the prepared vinegar, set to fast mode.

Once the canned food is ready, you can eat it immediately without steeping. There is no need to remove the bones; you won’t even feel them, they will be so soft and cooked!

Canned food in tomato sauce

I would like to immediately warn you that preparing such homemade canned food is dangerous, because after it you will never want to eat store-bought ones again! River fish makes incredibly tasty, ideal canned food that can be used for making soups or simply eaten with potatoes or bread. Another advantage of such canned food is profit. Even if you or your spouse are not fishermen, you can buy river fish much cheaper than sea fish.

Ingredients:

kilogram of river fish (any);
bulb;
5 tablespoons of tomato paste;
two bay leaves;
a mixture of ground peppers;
two tablespoons of 9% vinegar;
salt.

There is absolutely nothing on the list that is superfluous or difficult to find. And preparing such canned food is very simple.

Cooking canned food in tomato sauce

Remove fish heads, tails and fins. Gut it, clean it of scales; we don’t need it in cans.
Cut the onion in any convenient way.
Place onions and fish in the bottom of the multicooker pan. Add salt, pepper, stir. Pour in a little water - a glass will be enough. Set to "Stew" - 1 hour.
After the readiness signal, you need to add tomato paste and vinegar. Taste and add more salt or seasonings if necessary. Put in a bay leaf, set it to “Stew” again, but in half the time.

When hot, such canned food is not as tasty as when cold, so we recommend waiting until it cools completely.

We looked at recipes for canned river fish in a slow cooker. Now I would like to talk about how to save the product on long time in banks.

Rules for closing canned food in jars

There are many ways to close jars so that food can be stored in them for a long time.

If you are going to close canned goods immediately after they are ready, while they are still hot, then use this method:

Wash the jars without detergent, nose baking soda. Place a metal plate or basin on the stove, pour a little water - about a finger from the bottom. Place the jars upside down and bring to a boil.
Boil the jars over low heat for 1-2 minutes. Carefully remove the dishes and put the lids on to boil. Place the canned food and close the lids tightly.
Turn jars upside down until completely cool.

If you are closing already cooled canned goods, then place them in clean jars, place them in a bowl of water and boil for 15 minutes, covering, but not sealing, with lids. Then close the lids.

Homemade canned small fish in a slow cooker

Homemade canned small fish

Cooking time: 1 hourServings: 4

To prepare canned fish at home, you need any fish (river or sea), spices, a pressure cooker, a slow cooker or an oven. Delicious canned food According to the recipe presented today, fish can be cooked in tomato with vegetables or in oil. Most quick recipe home canned food, of course, in a pressure cooker. The preparation of this dish itself is very simple. I would say that preparing and cleaning fish for canning is a more troublesome task than cooking them.

Canned fish in a slow cooker

Canned fish in a slow cooker from small fish can be prepared in the same way as we prepared them from silver carp.
Place gutted river fish in a multicooker bowl on a bed of vegetables, sprinkle with vegetable oil, salt, add bay leaf and peppercorns.
Cook on the “Stew” program for 8-10 hours (can be left overnight).
In a multicooker - pressure cooker, the process of preparing canned fish is reduced significantly.

Homemade canned small fish

In her homemade canned food recipe, Olga Pirogova uses small river fish. Canned food in tomato can be stewed from crucian carp, perch, ruff, roach, carp, bream, silver carp... You can also make canned food from fresh frozen sea fish: herring, mackerel, pink salmon, saury….

“It’s not always possible to catch something while fishing big fish. Small fish is just what you need to make these delicious homemade preserves. This was my first time preparing these canned small fish. My husband cleaned the fish, gutted them, cut off the heads and tails. I washed the small fish and poured vinegar on them, stirred quickly and immediately washed it off. This will help remove bad smell mud. I washed it again and that’s it.”

Ingredients:

Small fish - 1.6 kg,
carrots - 4 pieces,
onion- 5 items,
3 red tomatoes,
tomato ketchup-250 g (packaging),
salt,
pepper,
9% vinegar - 2 tbsp. spoons,
vegetable oil - approximately 50 ml.

How to prepare canned fish:

Let's start preparing canned fish.
Pour vegetable oil into a preheated pressure cooker (I pour it by eye) and place it in layers: onions cut into rings, carrots cut into cubes, fish prepared for canning, lay tomatoes on top large pieces, they will give juice. Salt and pepper each layer.

We love spicy canned food, so I use a mixture of peppers: black, red hot, chili, sweet paprika(it all depends on your taste and desire), add bay leaf (do not overdo it, so as not to taste bitter).

Pour in a packet of ketchup and a little more oil.

Bring the ingredients for canned fish to a boil and screw on the lid of the pressure cooker.
Cook for 1 hour over low heat. During this time, the bones in the fish should be boiled.

The pressure cooker must be allowed to cool. And only after that open the lid. Ready-made canned food The whole family ate small fish with black bread.

Well, it turned out very tasty!

P.S. Homemade canned fish without sterilization according to this recipe can be stored in the refrigerator for several days and used in making soup, pies, and casseroles.

Bon appetit the site wishes you Notebook culinary recipes.

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