Ingredients

1 pike, average

Vegetable oil

Lovel Lavra, 2-3 pcs

Pepper fragrant, 3-4 peas

This is a set of products for cans in ½ l.

1. Cut the pike in small pieces, we spit, we turn the spices and leave for 1 to 1½ hours.

2. In the banks we are placing the pepper, bay leaf, tightly fill in the fish to the top.

3. Cover each jar with a piece of foil and placing in the oven on the grille, at 150 ° C. At the bottom install a baking sheet with water.

4. We wait until the liquid in the jars boils. The temperature in the oven reduce, to 100-110 ° C, waiting for 5 hours from the moment of boiling.

5. We put vegetable oil separately. When it boils, remove foil with cans and pour them with boiling oil. Fish should all hide under the oil layer.

6. Cover the jars with sterilized covers, put back in the oven by ½ hours.

7. We roll jars and wrap. We are waiting until they are cool.

Sprots from Sykeka or Spoon, how to prepare

Ingredients

Fish, 1.2 kg

Salt, 1 st l without top

Vegetable oil, 200 g

Pepper peas.

Tea welding strong, 1 st

1. We take a saucepan of stainless steel, put fish into it. Solim fish, water with welding and oil, put the pepper.

2. Fish, closing it with a lid, very slowly, for 2½ - 3 hours.

3. The process continue, removing the cover, about ½ hours - let the excess fluid evaporate.

4. We distribute fish along ½ - liter jars, sterilize them in the usual way for 10-15 minutes, putting onto boiling water. We ride.

Sprots made of shallow fish, cook at home

Ingredients

Fish trifle, 1 kg

Onions, 200 g

Water or wine dry, 150 g

Vegetable oil, 100 g

Vinegar 9%, 50 ml

So you can preserve small roachies, Yelts, Okunkov, Yershov, Pescase and others.

1. We separate the fish, leaving only pure carcasses without fins.

2. Cut onion with rings, put on the bottom of the pan. On Luka lay a carcass in one layer and spit them. Next - layer of onion, layer of fish, salt. We repeat until we write all the products.

3. The saucepan must be such a volume to lay out all the products, we filled only 2/3 of its volume.

4. In the pan throw pepper peas, bay leaf, lay oil, wine and vinegar. Cover the saucepan with a lid and put slowly to steal for 3-5 hours. Here, too, the pressure cooker will be useful, it will reduce the extinguishing time to 1 - 1½ hours. When the fish is ready, her bones are so softened that they will become inspirate in the flesh.

5. We ride the fish, spreading it into banks.

Canned river fish carrot in oil, recipe

Ingredients:

Fish, 1 kg

Onions, 700 g

Carrots, 700 g

Vegetable oil

Pepper peas

1. Cooking pieces of fish, fold them into enameled dishes, spit and leave for 1 hour.

2. The carrot three is large, cut thin rings out of the bow.

3. When the fish is fastened, remove it from the brine, mix with onions and carrots, sprinkle peas peas.

4. Take ½-liter jars, pour into each vegetable oil, 3 tablespoons. Fish is laid out freely so that with the upcoming boil, the liquid from jars did not spare.

5. We wear tin lids, devoid of rubber on jars, and put jars in a cold oven.

6. The oven is starting to warm, bring to 200 ° C and turn on the countdown of time: 9-5 hours cars.

7. We roll banks, turn over and wrap - let them cool themselves.

Canned food in a pressure cooker, from river fish

Ingredients

River fish, 1 - 1½ kg

Vegetable oil, 100 g

Black pepper, 3-4 peas

Water, 800 ml

1. Prepare fish pieces for canning. If there is a trifle, then we leave it with carcasses.

2. Fishing is laid in the pressure cooker, putting it on a lattice stand, sprinkled onions. There we put pepper peppers, laurel leaf, sprinkle a layer onion again. Pour water and oil and closed the pressure cooker.

3. We put the pressure cooker on strong fire and observe the valve. As soon as couple goes out of it, we put the light at least and keep 1½ hours.

4. Unlock fish on ½-liter jars and sterilize them 5-8 minutes on a boiling water bath. We ride.

Carp with the addition of oil, canned, recipe for delicious fish canned

Ingredients

Carp fresh, 1 pc

Bow, 1 pc

Garlic, 1 slices

Vegetable oil, 1 st l

Dill hammer

Black pepper

Coriander

1. We cut out of the carp pieces, salt and sprinkle them with spices, onions cut rings.

2. Take lithuanian bank, put garlic on Rodyshko, pour it oil. Over tightly put pieces of carp, fall asleep onion rings Bank to the top.

3. Cover the lid and put on sterilization. It should last at least 10 hours. During this time, it will have to tosses the water more than once as it evaporates. It is also necessary to add water in a boiling state, otherwise the banks can burst.

4. After the time of sterilization, we roll banks. Store in the refrigerator.

Canned fish can be made not only from fresh, but also fresh frozen. Here is an example.

Rifle ice cream in tomato sauce and at home

Ingredients

Fresh-frozen sprat, 3 kg

Bow, 1 kg

Tomatoes, 5 kg

Carrots, 2 kg

Bulgarian peppers, 1 kg

Vegetable oil, ½ l

Vinegar 9%, 280 ml

Salt, 2 st l

Ground pepper

1. The carrot three is large, onions cut by half rings. Put them on a frying pan and passer.

2. Tomatoes scream in a meat grinder, Bulgarian peppers cut straw.

3. Vegetables, raw, ground with juice and fried, lay out in a saucepan and slowly cook 1 hour.

4. When the time it goes, put the sprat to the tomato sauce, mix, bring to a boil and cook another 1 hour.

5. Salt, pepper, sugar and vinegar in the pan. Mix and cook for 5 minutes.

6. Put in hot jars and ride. We wrap, let it be cooled in such a state.

Canned fish in tomato juice

Ingredients

Fresh fish, 1 kg

Tomato juice, 2 st

Sugar, 2 st l

Vegetable oil, ½ st

Vinegar 70%, 2 st l

Water, 1 st

1. Fish cut into pieces, put it in a pan, as well as all other ingredients.

2. Masculated on the plate 7 hours very slowly. If you use the pressurear, then you can cut the time to 2 - 2½ hours, that is, 3 times approximately.

3. Displays hot banks and ride.

Fresh fish in tomato sauce: Tasty fish canned house

Ingredients

Fish, 1 kg

Tomatoes, 2 kg

Bow, 300 g

Salt, 1 st l

Vegetable oil, 150 g

Lavar leaf, 4 pcs

Pepper, 4 peas

Carnation, 4 boutons

Sugar, 5 st l

Salt, 1 st l

Vinegar 9%, 3 st l

Vegetable oil - fry

1. Draw from fish pieces, put them with one tablespoon of salt, leave on ½ hours.

2. We prepare tomato sauce, rubbing loose tomatoes through sieve. In the crushed mass we put the oil, spices, vinegar, sugar and salt. We put warm again.

3. Pieces of fish, cutting in flour, fry on oil. After removing from a frying pan, lay them on banks, pour boiling sauce and send to sterilization.

4. Banks should stand in boiling water at least 1 hour, after which they roll them.

5. Sterilization will continue in the right state of another 6 hours. It is in this case that it makes sense to use glass covers with metal holders. Because the usual tin can be torn, if not fixed by them with a special device - a cover holder.

Canned fish at home: Fish trifle in tomato

Ingredients

Small fish fresh, 2 kg

Tomato paste, 1 st

Sugar, 1 st

Vegetable oil, 1 st

Vinegar 6%, 1 st

Lavra leaf

Pepper fragrant

1. Cooking fish, fold into the pan, spices, sugar and salt, put tomato and lay oil with vinegar.

2. Pan, covering the lid, put 3½ - 4 hours in the oven, heated to 140-150 ° C. When the contents of the pan boils, we reduce the temperature in the oven to 100-120 ° C.

3. Displays in banks and ride.

Washing or spray with vegetables in tomato sauce

Ingredients

Fish small (spinning, Salaka or Mois), 3 kg

Bow, 1 kg

Carrots, 1 kg

Tomatoes, 3 kg

Sugar, 8-9 st l

Salt, 6-7 st l

Vinegar 9%, 100 g

Pepper peas

Lavra leaf

1. We blore tomatoes in the meat grinder and put it in a saucepan.

2. Carrots three large, onions cut rings. Fry them on oil separately.

3. We put firefighted vegetables into tomato mass and mix.

4. We take a cast-iron pan (or stainless steel), lay in her layers: tomato, fish, and then in the same manner, top - tomato.

5. We put in a saucepan of spices, cover the lid and put to warm. Cook Slowly 3 hours.

6. 10 minutes before stopping the cooking, we pour vinegar, distributing it all over the surface evenly. According to the vinegar, it is necessary to shock with a wooden wand deep into the pan, so that the awards is a trick in all layers of the pan.

7. We ride in hot ½-liter jars. Watch.

Fish trifle in marinade, recipe

Ingredients (on the ½-liter bank)

Fish, 350 g

Lovel Lavra, 1 pc

Black pepper, 3 peas

Pepper fragrant, 3 peas

Salt, 8 g

Vegetable oil, 70 g

Vinegar 6%, 30 g

1. Clean carcasses of fish are improving, lay out on banks, putting spices on the bottom. Fill with oil and vinegar.

2. Banks rush and in this form sterilize 2 hours in salt water (its temperature is higher - 105 ° C).

Fish in fragrant marinade. Delicious!

Ingredients

Fresh fish, 4-5 kg

Salt, 1½ st l

Sugar, 3 st l

Apple or 6% vinegar, 100 g

Pepper fragrant, 3 g

Coriander, 3 g

Carnation, 2 g

Water, 5 l

Lavra leaf

1. Cooking marinade, spices (except laurel sheet) Cook in the gauze bag. Cool it.

2. B. cold marinade Immerse the fish chopped into pieces, for 3-4 hours.

3. Put the fish pieces in the jars, put there on one laurel leaves and fill with marinade again.

4. The jars are covering by kapron lids and put in the refrigerator.

Recipe for conservation Sprot from river fish

Kitchenware: three glass cans 0.5 liters; three iron covers for cans; kitchen ceramic knife; pressure cooker; wooden cutting board; measuring bowl and kitchen scales; Spacious deep bowl; device for quoting covers; a warm blanket.

Ingredients

Step-by-step cooking

1. Fish in the amount of 900-1000 g purifying from scales, then cut off the tail, head, fins and remove the insides. Thoroughly rinse fish under a strong jet cold water. Cut the carcasses into small pieces of a width of approximately 2.5-3 cm.
2. We lay out the chopped product into a deep bowl and add 18-20 g of salts there, we thoroughly mix.
   
   
3. At the bottom of each bank put 8-9 peas of a mixture of peppers, 1 bay leaf, a pinch of a nutmeg and 2 carnations.
   
   
4. Tightly fit prepared pieces of fish over spices to the level of narrowing the neck of the cans.
   
   
5. Pour fish sunflower oil So that all pieces are covered with liquid. Cover the cans with covers and put them in a pressure cooker.
   
   
6. We pour cold clean water into the device to the level of narrowing the neck cans. We close the pressure cooker with a lid and send it to a strong fire. We bring water to a boil, after which we reflect the fire to the minimum. We leave canned food for 2.5-3 hours.After three o'clock canning, we remove the pressure cooker from the stove and allow water to completely cool.
   
   
7. We take out the jars from the water and rush the caps designed for this by the device. We send canned food into a dark place, cover them with a warm towel and leave in this form overnight. Cutting the cooled preservation in the fridge or cellar for long-term storage.
   
   

The whole process of conservation shout at home you can trace, reading the video material below.

• When choosing a fish, I advise you to pay special attention to the perch, roach, Pescase, Yersh. Canned food from the listed fish species will surprise and delight you with their aroma and an unusually pleasant taste.
• If you are going to add chopped spices to canned food, mix them with fish pieces, and not separately lay out to the jar.
• Carnation and nutmeg are very fragrant spiceswho have a specific taste, so do not put them too much. In moderation added spices will give canned fish Pleasant spicy taste.
• The recipe indicates the amount of salt to obtain a weakly salt conservation. If you like salty fish, then increase the amount of this spice.

River fish conservation recipe in tomato sauce

Time for preparing:1 day and 10 hours.
Calorie (100 g):92-99 kcal.
Number of cans: Four liter banks.
Kitchenware: The frying pan of large diameter, preferably with the opponated coating; Wooden blade with a thin edge; measuring bowl and kitchen scales; somewhat spacious bowls; Four liter banks and four covers to them; wooden board for cutting; kitchen ceramic knife; big saucepan; fabric or kitchen towel; a warm blanket; The instrument for ordering cans.

Ingredients

Step-by-step cooking

We prepare fish

Prepare canned food

Gently remove the jars from the pan and rush them. We put canned food in a dark place and wrap them with a warm blanket. When banks are completely cooled, send them to a place to store conservation.

River fish conservation recipe video

Step-by-step canning of river fish in tomato sauce You can look at the video below.

River fish canned recipe in a slow cooker

Time for preparing:4:20-4:40.
Calorie (100 g): 123-128 kcal.
Number of portions: from 3 to 7.
Kitchenware: kitchen ceramic knife; Several deep tanks of different quantities; Multicooker any brand; wooden cutting board; Measuring bowl and kitchen scales.

Ingredients

Step-by-step cooking

1. Fish in the amount of 900-1000 g to clean, mine and hard.
   
   
2. In the bowl of the device, lay 6-7 laurel sheets and 11-13 peas of fragrant pepper. The bulb is cleaned, we are thoroughly rinsed and cut in half. We send onion half a bowl to the spices.
   
   
3. Fish cut into pieces width 3-4 cm.
   
   
4. We lay out the chopped carcass into the device bowl and add 8-10 g of salts.
   
   
5. There we also fill 65-70 ml of vegetable oil and 10-12 ml of vinegar. Then add 230-300 ml of water. The liquid must completely cover the pieces of fish.
   
   
6. We close the device cover and choose the "Failure" or "Tomorrow" program. Cooking the dish is approximately 4-4.5 hours.
   
   
7. After the specified time expires, we leave the fish to spend in the "heated" mode somewhere 10-15 minutes.
   
   

River fish conservation recipe video

After reading the video material below, you will learn to cook canned food from river fish in a multicooker in the prescription described above.

• There is a desire to surprise and pamper homemade unusually fragrant and amazing delicious dish? Prepare -Conbushka with sausage and salty cucumbers. It's believed that this dish It comes very by the way the day after a stormy feast.
• No less tasty and very nutritious is. This delicacy will enjoy all members of your family, even happiness. You can also slightly simplify the recipe and cook. This dish will become an excellent decoration of the festive table.
• Have you ever tried? If not, start collecting required ingredients right now. Awesome taste, a delightful aroma and an exquisite view of the dish will strike any gourmet.
• Friends will appreciate your culinary abilities if you prepare them delicious.
• -Funcose with chicken and vegetables - surely displaces familiar pasta from Russian cuisine and egg noodles. If you want to know why, then prepare this unusually gentle and stunning dish.

I hope that after familiarizing with my recipes you are intrigued and are already going to the supermarket for ingredients for the conservation of fish. Be sure to tell in the comments about your family's impressions regarding canned river fish according to the prescriptions described above. If you are familiar with other prescription recipes, share information in the comments. I wish you only enthusiastic exclamations and praise! Drink on health!

08/12/2015 12 374 0 ELISHEVAADMIN

Fish, seafood / pickles, marinades, salads, honeycomb

If the husband or son is fond of fishing, then you need to learn to do canned fish. You can preserve a serious fish, like a pike or carp, but and every fish trifle should not be neglected - from it just the most successful canned food. And the fisherman will know that no one will grumble on him because of small fish, but on the contrary, will take gratitude, and then it will be treated with delicious canned food.

The only thing that needed increased attention is, it is more serious about the sterilization process. This is still not fruit and not vegetables, but fish, and specialists remind you that sterilization should be sterilized under pressure, with rolled covers.

If there is a pressure cooker at your disposal, then it may well provide pressure, but it is necessary to open it after the end of the process, waiting for the cooling, otherwise the covers will be torn. This method is especially convenient if you have glass covers with metal holders - you do not need to wait for cooling, they do not break the internal pressure.

Fish, of course, we can serve the most fresh, clean it and worry, rinse well.

In order to avoid troubles, it is necessary to prepare dishes, sterilizing it in the stove or under the ferry, thoroughly drying. Also, it is also pretty serving the fish itself, getting ready for download to banks. Well, and keep such canned food in the refrigerator, and set the time to install in 2-3 months, no more.

Home Fish Preservation: Pike in Oil

Ingredients

1 pike, average

Vegetable oil

Lovel Lavra, 2-3 pcs

Pepper fragrant, 3-4 peas

This is a set of products for cans in ½ l.

1. Cut the pike in small pieces, we spit, we turn the spices and leave for 1 to 1½ hours.

2. In the banks we are placing the pepper, bay leaf, tightly fill in the fish to the top.

3. Cover each jar with a piece of foil and placing in the oven on the grille, at 150 ° C. At the bottom install a baking sheet with water.

4. We wait until the liquid in the jars boils. The temperature in the oven reduce, to 100-110 ° C, waiting for 5 hours from the moment of boiling.

5. We put vegetable oil separately. When it boils, remove foil with cans and pour them with boiling oil. Fish should all hide under the oil layer.

6. Cover the jars with sterilized covers, put back in the oven by ½ hours.

7. We roll jars and wrap. We are waiting until they are cool.

Sprots from Sykeka or Spoon, how to prepare

Ingredients

Fish, 1.2 kg

Salt, 1 st l without top

Vegetable oil, 200 g

Pepper peas.

Tea welding strong, 1 st

1. We take a saucepan of stainless steel, put fish into it. Solim fish, water with welding and oil, put the pepper.

2. Fish, closing it with a lid, very slowly, for 2½ - 3 hours.

3. The process continue, removing the cover, about ½ hours - let the excess fluid evaporate.

4. We distribute fish along ½ - liter jars, sterilize them in the usual way for 10-15 minutes, putting onto boiling water. We ride.

Sprots made of shallow fish, cook at home

Ingredients

Fish trifle, 1 kg

Onions, 200 g

Water or wine dry, 150 g

Vegetable oil, 100 g

Vinegar 9%, 50 ml

So you can preserve small roachies, Yelts, Okunkov, Yershov, Pescase and others.

1. We separate the fish, leaving only pure carcasses without fins.

2. Cut onion with rings, put on the bottom of the pan. On Luka lay a carcass in one layer and spit them. Next - layer of onion, layer of fish, salt. We repeat until we write all the products.

3. The saucepan must be such a volume to lay out all the products, we filled only 2/3 of its volume.

4. In the pan throw pepper peas, bay leaf, lay oil, wine and vinegar. Cover the saucepan with a lid and put slowly to steal for 3-5 hours. Here, too, the pressure cooker will be useful, it will reduce the extinguishing time to 1 - 1½ hours. When the fish is ready, her bones are so softened that they will become inspirate in the flesh.

5. We ride the fish, spreading it into banks.

Canned river fish carrot in oil, recipe

Ingredients:

Fish, 1 kg

Onions, 700 g

Carrots, 700 g

Vegetable oil

Pepper peas

1. Cooking pieces of fish, fold them into enameled dishes, spit and leave for 1 hour.

2. The carrot three is large, cut thin rings out of the bow.

3. When the fish is fastened, remove it from the brine, mix with onions and carrots, sprinkle peas peas.

4. Take ½-liter jars, we pour into each vegetable oil, 3 tablespoons. Fish is laid out freely so that with the upcoming boil, the liquid from jars did not spare.

5. We wear tin lids, devoid of rubber on jars, and put jars in a cold oven.

6. The oven is starting to warm, bring to 200 ° C and turn on the countdown of time: 9-5 hours cars.

7. We roll banks, turn over and wrap - let them cool themselves.

Canned food in a pressure cooker, from river fish

Ingredients

River fish, 1 - 1½ kg

Vegetable oil, 100 g

Black pepper, 3-4 peas

Water, 800 ml

1. Prepare fish pieces for canning. If there is a trifle, then we leave it with carcasses.

2. Fishing is laid in the pressure cooker, putting it on a lattice stand, sprinkled onions. There we put pepper peppers, laurel leaf, sprinkle a layer onion again. Pour water and oil and closed the pressure cooker.

3. We put the pressure cooker on strong fire and observe the valve. As soon as couple goes out of it, we put the light at least and keep 1½ hours.

4. Unlock fish on ½-liter jars and sterilize them 5-8 minutes on a boiling water bath. We ride.

Carp with the addition of oil, canned, recipe for delicious fish canned

Ingredients

Carp fresh, 1 pc

Bow, 1 pc

Garlic, 1 slices

Vegetable oil, 1 st l

Dill hammer

Black pepper

Coriander

1. We cut out of the carp pieces, salt and sprinkle them with spices, onions cut rings.

2. Take a liter bank, put garlic on Ronyshko, watering it with oil. On top tightly put pieces of carp, fall asleep onion rings with the bank to the top.

3. Cover the lid and put on sterilization. It should last at least 10 hours. During this time, it will have to tosses the water more than once as it evaporates. It is also necessary to add water in a boiling state, otherwise the banks can burst.

4. After the time of sterilization, we roll banks. Store in the refrigerator.

Canned fish can be made not only from fresh, but also fresh frozen. Here is an example.

Rifle ice cream in tomato sauce and at home

Ingredients

Fresh-frozen sprat, 3 kg

Bow, 1 kg

Tomatoes, 5 kg

Carrots, 2 kg

Bulgarian peppers, 1 kg

Vegetable oil, ½ l

Vinegar 9%, 280 ml

Salt, 2 st l

Ground pepper

1. The carrot three is large, onions cut by half rings. Put them on a frying pan and passer.

2. Tomatoes scream in a meat grinder, Bulgarian peppers cut straw.

3. Vegetables, raw, ground with juice and fried, lay out in a saucepan and slowly cook 1 hour.

4. When the time it goes, put the sprat to the tomato sauce, mix, bring to a boil and cook another 1 hour.

5. Salt, pepper, sugar and vinegar in the pan. Mix and cook for 5 minutes.

6. Put in hot jars and ride. We wrap, let it be cooled in such a state.

Canned fish in tomato juice

Ingredients

Fresh fish, 1 kg

Tomato juice, 2 st

Sugar, 2 st l

Vegetable oil, ½ st

Vinegar 70%, 2 st l

Water, 1 st

1. Fish cut into pieces, put it in a pan, as well as all other ingredients.

2. Masculated on the plate 7 hours very slowly. If you use the pressurear, then you can cut the time to 2 - 2½ hours, that is, 3 times approximately.

3. Displays hot banks and ride.

Fresh fish in tomato sauce: Tasty fish canned house

Ingredients

Fish, 1 kg

Tomatoes, 2 kg

Bow, 300 g

Salt, 1 st l

Vegetable oil, 150 g

Lavar leaf, 4 pcs

Pepper, 4 peas

Carnation, 4 boutons

Sugar, 5 st l

Salt, 1 st l

Vinegar 9%, 3 st l

Vegetable oil - fry

1. Draw from fish pieces, put them with one tablespoon of salt, leave on ½ hours.

2. We prepare tomato sauce, rubbing loose tomatoes through sieve. In the crushed mass we put the oil, spices, vinegar, sugar and salt. We put warm again.

3. Pieces of fish, cutting in flour, fry on oil. After removing from a frying pan, lay them on banks, pour boiling sauce and send to sterilization.

4. Banks should stand in boiling water at least 1 hour, after which they roll them.

5. Sterilization will continue in the right state of another 6 hours. It is in this case that it makes sense to use glass covers with metal holders. Because the usual tin can be torn, if not fixed by them with a special device - a cover holder.

Canned fish at home: Fish trifle in tomato

Ingredients

Small fish fresh, 2 kg

Tomato paste, 1 st

Sugar, 1 st

Vegetable oil, 1 st

Vinegar 6%, 1 st

Lavra leaf

Pepper fragrant

1. Cooking fish, fold into the pan, spices, sugar and salt, put tomato and lay oil with vinegar.

2. Pan, covering the lid, put 3½ - 4 hours in the oven, heated to 140-150 ° C. When the contents of the pan boils, we reduce the temperature in the oven to 100-120 ° C.

3. Displays in banks and ride.

Washing or spray with vegetables in tomato sauce

Ingredients

Fish small (spinning, Salaka or Mois), 3 kg

Bow, 1 kg

Carrots, 1 kg

Tomatoes, 3 kg

Sugar, 8-9 st l

Salt, 6-7 st l

Vinegar 9%, 100 g

Pepper peas

Lavra leaf

1. We blore tomatoes in the meat grinder and put it in a saucepan.

2. Carrots three large, onions cut rings. Fry them on oil separately.

3. We put firefighted vegetables into tomato mass and mix.

4. We take a cast-iron pan (or stainless steel), lay in her layers: tomato, fish, and then in the same manner, top - tomato.

5. We put in a saucepan of spices, cover the lid and put to warm. Cook Slowly 3 hours.

6. 10 minutes before stopping the cooking, we pour vinegar, distributing it all over the surface evenly. According to the vinegar, it is necessary to shock with a wooden wand deep into the pan, so that the awards is a trick in all layers of the pan.

7. We ride in hot ½-liter jars. Watch.

Fish trifle in marinade, recipe

Ingredients (on the ½-liter bank)

Fish, 350 g

Lovel Lavra, 1 pc

Black pepper, 3 peas

Pepper fragrant, 3 peas

Salt, 8 g

Vegetable oil, 70 g

Vinegar 6%, 30 g

1. Clean carcasses of fish are improving, lay out on banks, putting spices on the bottom. Fill with oil and vinegar.

2. Banks rush and in this form sterilize 2 hours in salt water (its temperature is higher - 105 ° C).

Fish in fragrant marinade. Delicious!

Ingredients

Fresh fish, 4-5 kg

Salt, 1½ st l

Sugar, 3 st l

Apple or 6% vinegar, 100 g

Pepper fragrant, 3 g

Coriander, 3 g

Carnation, 2 g

Water, 5 l

Lavra leaf

1. Cooking marinade, spices (except laurel sheet) Cook in the gauze bag. Cool it.

2. In a cold marinade, immerse the fish chopped into pieces, for 3-4 hours.

3. Put the fish pieces in the jars, put there on one laurel leaves and fill with marinade again.

4. The jars are covering by kapron lids and put in the refrigerator.

On the shelves of shops today you can meet many varieties of canned food. However, there is no confidence that they are high-quality and damage to our health. The most tasty for many remains billets from fish. If you are afraid to buy industrial cooking products, you can make fish canned at home.

Is it possible to prepare fish canned food at home?

Prepare real fish canned houses at home - real art. To do this, choose products without any damage. As a workpiece, both river and sea fish are suitable, but the most the best canned food obtain from mackerel. For the pouring, you can use olive or corn oil, if necessary, add tomato juice.

If you decide to keep canned food for the winter, they must be rolled into glass jars of 0.5 liters or 1 liters. A carrot, parsley, dill, garlic are used as seasonings and additives. The aroma and taste of a future dish will depend on their correct combination.

The advantage of domestic canned food are organic products And the absence of preservatives. At the same time, when non-compliance with technology, the blank can be spoiled after a while. Sometimes the fish is digested, and it loses its "commodity" view. If you still risked to make canned food at home, sternly follow the recipe.

Nutritious and delicious canned butter

Canned fish in oil at home is the easiest option. Its only its disadvantage is a large amount of oil required for the workpiece.

Ingredients:

• 2 kg of fish;
• 1 tbsp. vegetable oil;
• lovers leaf;
• salt;
• pepper.

Cooking:

Fish in Tomat - What could be better?

This option is more complicated, but tomato canned food from fish at home will come to taste. Previously need to make a sauce. Fish can choose any, it all depends on the preferences of the hostess and her family.

Ingredients:

• 0.5 kg of tomato paste;
• 3 bulbs;
• 0.3 kg of carrots;
• 300 ml of water;
• salt:
• pepper:
• spices.

Cooking:

1. Vegetables chop into small cubes.
2. Put on the pan, add some oil and slightly fry.
3. When the onions and carrots are grabbed a crust, you can send salt to them, tomato paste, spices, some water.
4. Stew sauce on a small fire for a quarter of an hour.
5. Fish cut into pieces and decompose on banks.
6. Pour tomato sauce and stew in the oven at 120 degrees 3 hours.
7. Cool room temperature And send to a cool place.

We make a blank in a slow cooker

If you have a multicooker, the process of billets of canned food at home is greatly simplified. You can take the same ingredients as for traditional cooking In the oven, but you do not have to sterilize banks. It is enough to handle all the components in a slow cooker, and then lay out in the dishes and roll.

Cooking:

1. Cut the fish with pieces, shipping with spices, add the necessary ingredients and send to the Multivarka bowl.
2. Set the mode necessary for extinguishing, and process for half an hour.
3. Dismix the finished product according to sterilized banks.
4. Pour sauce or butter, roll with covers.
5. Put in a cool place.

How to make fish canned in an autoclave?

If there are autoclaves at home, you can make real canned fish, similar to the shop. Such a workpiece will be maintained for a long time, and it does not have to worry for it. Autoclave is a special device for sterilization of canned products. It is usually used in industrial conditions, but in our time there is an opportunity to purchase a kitchenette for home. If you like canned food, you can not do without autoclave.

Ingredients:

• per 1 kg of fish - 1 bulbs;
• for 1 half-liter bank of the workpiece:
• 1 tbsp. l. vegetable oil;
• laurel leaf;
• 3-4 peas peas.

Cooking:

1. Clear fish and divide into portion pieces.
2. Dispatch spices and bay leaf to banks.
3. Place the pieces of fish on top, leaving 2 cm to the neck of the cans.
4. Each bank to pour 1 tbsp. l. vegetable oil.
5. Turn the covers and put the blanks in the autoclave. For sterilization, you can choose the mode of 110 degrees (processing 20 minutes) or 115 degrees (processing lasts 15 minutes).

Canning fish in tomato sauce in autoclave

Ingredients:

• 2 kg of fish - 2 pcs. bulbs and carrots;
• 0.5 l of tomato juice;
• 2 tbsp. l. tomato paste;
• vegetable oil.

Cooking:

1. Fish prepare, salt.
2. Preheat the frying pan, pour vegetable oil into it.
3. Slices of fish omit in flour and fry until crust formation.
4. Onions and grated carrots pass on a separate frying pan.
5. Pour vegetables tomato Juice, put the paste and stew on a slow fire for 10 minutes.
6. To sterilized banks omit fish, pour sauce and add some vegetable oil.
7. Dispatch spices.
8. Turn the covers and put canned food into the autoclave.
9. Prepare 30-70 minutes at a temperature of 120 degrees.

To prepare canned fish at home, you need any fish (river or sea), spices, pressure cooker, multicooker or oven. Delicious canned food From fish at the prescription presented today, you can cook in tomato with vegetables or in oil. Most fast recipe Homemade canned food, of course, in a pressure cooker. The very preparation of this dish is very simple. I would say, prepare and clean the fish for canned food - Bole is a cotton deer than their cooking.

Canned fish in a slow cooker

Canned fish in a multicooker from small fish can be prepared in the same way as we prepared them from.
Fold out gut river fish In a bowl of a slow cooker on a pillow of vegetables, sprinkle with vegetable oil, salt, add a bay leaf and pepper pepper.
Prepare on the "quenching" program 8-10 hours (you can put on the night).
In a slow cooker - a pressure cooker, the cooking process of canned fish decreases at times.

Homemade Canned Fish

In the recipe of home canned Olga Pirogov uses small river fish. Canned food in tomato can be seen from crucias, perch, roasted, roach, carp, bream, thickness ... You can also make canned food from fresh frozen sea fish: Hedgehogs, mackerel, humpbacks, sairs ....

"It is not always possible to catch a large fish fishing. Fish trifle is just useful for the preparation of these delicious home canned food. Preparing these canned food from petty fish for the first time. Husband was engaged in cleaning the fish, she rubbed, cut off his head and tails. I washed fine fish and watered vinegar, quickly stirred and immediately washed it away. It will help to remove the unpleasant odor of Tina. Washed again and already finally. "

Ingredients:

Small fish - 1.6 kg,

carrots - 4 pieces,

onion - 5 items,

3 red tomatoes,

tomato ketchup -250 g (pack),

salt,

pepper,

9% vinegar - 2 tbsp. spoons

vegetable oil is approximately 50 ml.

Cooking process:

We will begin to prepare canned fish.
In the preheated pressure cooker pour vegetable oil (I pour on the eye) and lay the layers: cut onions, carrots, chopped by a cube prepared for canned fish, lay out tomatoes with large pieces, they will give juice. Each layer of salt and pepper.