Homemade canned fish

Homemade canned fish is a tasty, convenient preparation, it helps out the housewife well when she needs to cook something quickly, and is very tasty in itself. Any fish is suitable for canning, especially river fish, which allows you to solve the problem with small bones. Options for canned food (in tomato, oil, own juice) and cooking method (oven, autoclave, pan) are selected according to the recipe.

Homemade canned fish in glass jars

Homemade canned fish from any fish can be an excellent way to prepare this product, which is better than store-bought canned fish, since we prepare them without harmful preservatives, flavors and dyes. We prepare canned food in glass jars and, despite the long heat treatment, the pieces of fish will remain intact and the bones will be completely boiled.

1. 
   Homemade canned fish is very simple to prepare.The fish chosen for canning, and in this recipe we take carp, thoroughly clean it, remove the fins with the head and entrails, rinse and cut into medium pieces. Place the fish in a separate bowl and add salt.
2. 
   Then mix the carp pieces with salt thoroughly.
3. 
   Place the spices specified in the recipe into clean glass jars (for this volume of fish you need 4 half-liter jars).
4. 
   Place prepared fish into jars.
5. 
   Place the pieces compactly and fill the jars almost to the neck.
6. 
   Pour vegetable oil into jars with a tablespoon and mix a little fish and oil.
7. 
   Before heat treatment, the jars must be tightly sealed. Roll them up with clean lids or seal them with screws.
8. 
   Rolled lids may break off. To prevent this from happening, you need special clamps for preserving canned meat, which are commercially available.
9. 
   Secure the covers well with clamps. Screw caps do not require clamps.
10. 
    Line a large pan with a towel and place jars of fish in it.
11. 
    Then fill the jars with water up to the level of the lids.
12. 
    Cover the pan with a lid and bring to a boil over high heat. Cook canned fish over low heat for 5–8 hours. Cooking time is determined by the type and variety of fish. Since fish with large bones takes longer to cook. Monitor the water level in the pan and add as it boils.
13. 
    Taste the fish cooked in jars to see if you like it.
14. 
    You can store cooled cans of canned fish anywhere and for a long time. Good luck and delicious preparations!

Homemade canned fish in an autoclave

Housewives know that any canned food, including fish, prepared in an autoclave, differs in taste from canned food prepared on the stove.They completely preserve all the beneficial properties of fish. Canned food is prepared quickly in an autoclave: 30 minutes is enough for half-liter jars, but it will take several hours to cool. Since cooking occurs at high temperature and pressure, caution is required when working with this gadget.

Cooking time: 1 hour 30 minutes.

Cooking time: 1 hour.

Servings: 2 l.

Ingredients (for one half-liter jar):

• Any fish – 500 gr.
• Salt – 1 tsp.
• Black peppercorns – 10 pcs.
• Allspice – 4 pcs.
• Coriander beans – 1 pinch.
• Ground paprika – ¼ tsp.
• Bay leaf - to taste.

Cooking process:

Step 1. First of all, prepare the fish for canning. It is cleaned, gutted, washed and cut into pieces. Half the amount of salt and spices specified in the recipe is poured into the bottom of clean jars.

Step 2. Then fish pieces are compactly placed in jars up to half their volume and the rest of the salt and spices are poured. If desired, you can add vegetable oil. The jars are then completely filled with fish and tightly closed with screw caps, since regular sealers can break off.

Step 3. The jars of fish are placed on the tray of the autoclave (in this recipe we use a regular homemade one) and covered with a piece of thick fabric. If there are empty spaces on the tray, they are filled with jars filled with water, because it is important that they do not turn during cooking.

Step 4. The tray with jars is tightly secured and placed in the autoclave. Water is poured to the indicated mark and the autoclave lid is closed. Turn on medium heat and bring the temperature to 100–112 degrees. Canned fish is prepared within 30 minutes. The fire turns off.Canned food is left in the autoclave for several hours until its temperature drops to 40 degrees, while the lid does not open.

Step 5. The cooled canned goods are removed from the autoclave, placed on the lids and, after complete cooling, transferred to a place designated for storing home canned food. After 2 weeks, the fish will taste like lightly salted fish, and the canned food will “ripen” completely no earlier than after 3 weeks. Delicious and successful preparations!

Canned river fish at home

The recipe for canning river fish is relevant when you need to process a large amount of it, for example, when your husband is a fisherman. River fish of almost all types contains many small bones, but in canned fish they are not noticeable, and many people like this tasty preparation. Only fresh and undamaged fish is used for canning. In this recipe we make canned fish with oil and in glass jars.

Cooking time: 4 hours 30 minutes.

Cooking time: 1 hour.

Portions: 2.5 l.

Ingredients:

• River fish (carp) – 3.5 kg.
• Salt – 3.5 tbsp.
• Ground black pepper - to taste.
• Bay leaf – 2 pcs.
• Vegetable oil – 100 ml.

Cooking process:

Step 1. First of all, prepare the river fish for canning. Clean it of scales, which is the most difficult thing in this process, remove the heads, fins and entrails.

Step 2. Then rinse the fish well and dry with a paper towel. Depending on its size, cut each carcass into pieces no more than 4 cm thick.

Step 3. Place the chopped fish in a deep bowl, add the amount of salt indicated in the recipe, mix well and leave for 30 minutes so that the pieces are evenly salted.

Step 4. After this time, place the fish pieces compactly in dry, clean jars.Immediately place them in a large saucepan lined with a towel and fill with water up to the level of the hangers. In a separate saucepan, bring the vegetable oil and spices to a boil. Pour hot oil into jars.

Step 5. Cover the jars with lids and any grill so that they do not float. Bring the canned food to a boil over medium heat and then simmer over low heat for 3 hours. Monitor the water level in the pan, adding more as it boils.

Step 6. After the simmering time has expired, seal the jars hermetically, place them on the lids and wrap them in a warm blanket until they cool completely.

Step 7. Store canned river fish only in the refrigerator. Good luck and delicious preparations!

Homemade canned fish in the oven

Homemade canned fish can be prepared without an autoclave. Pasteurization is carried out on the stove in a pan of water or in the oven, and it is the latter method that many housewives prefer, as it is reliable and more tasty. Preparing canned fish is a simple process. Any fish is placed in jars and kept in the oven according to the temperature and time specified in the recipe.

Cooking time: 7 hours.

Cooking time: 1 hour.

Servings: 0.5 l.

Ingredients (for a half-liter jar):

• Fish – 500 gr.
• Salt – 0.5 tbsp.
• Black peppercorns – 5 pcs.
• Sweet peas – 2 pcs.
• Bay leaf – 1 pc.
• Vegetable oil – 3 tbsp.

Cooking process:

Step 1. Remove scales from fish for preservation, remove heads with fins and entrails and black film. Then rinse the fish well with cold water, cut into pieces and weigh to correctly calculate the salt.

Step 2. Place the chopped fish in a deep bowl and sprinkle with salt. Salt is taken in the following proportion: 1 tbsp. level spoon for one kg of fish.Mix the fish and salt well and leave for 15 minutes.

Step 3. Place the number of peppercorns and bay leaves indicated in the recipe into clean, dry jars. Then compactly place the fish pieces into the jars, filling them to the top, because the fish will partially settle during cooking.

Step 4. Then pour 2-3 tablespoons of odorless vegetable oil into each jar. Cover the jars with fish either with sealing lids, removing the rubber bands from them, or with pieces of foil. Place the jars in a cold oven. Preheat the oven to 150°C. Place a tray of water under the grill with the jars so that the heat does not fall directly on the jars.

Step 5. Cook canned food at this temperature for 1 hour, then lower the temperature to 120 degrees and simmer the canned food for another 5 hours.

Step 6. Then remove the jars from the oven and seal them tightly with lids.

Step 7. Canned fish cooked in the oven will turn out soft, tasty and with soft bones. Before rolling up the cans, you can add fish from one can to the rest. Cool the canned fish and store it in the refrigerator. Good luck and delicious preparations!

Canned fish in oil at home

Fresh fish has an exquisite taste, but many people like canned fish, especially in oil, because this appetizer is in demand on our table. Such canned food can be prepared at home, following the recipe technology correctly, which will be tastier and healthier than store-bought ones. We prepare canned food in glass jars and in the oven. The recipe is convenient for processing large volumes of fresh fish.

Cooking time: 5 hours.

Cooking time: 1 hour.

Servings: 1 l.

Ingredients:

• Fish – 1 kg.
• Salt – 1.5 tsp.
• Vegetable oil – 100 ml.
• Black peppercorns - to taste.
• Sweet peas - to taste.
• Bay leaf – 1 pc. on the jar.

Cooking process:

Step 1. First of all, prepare the fish for preservation. The carcasses are cleaned of scales, freed from heads, fins, entrails and washed well under cold water.

Step 2. The prepared fish must be weighed. Salt, spices and vegetable oil are measured according to the weight of the fish.

Step 3. The fish is cut into pieces, transferred to a deep bowl, sprinkled with salt and mixed.

Step 4. Peppercorns and bay leaves are laid out in clean, dry jars.

Step 5. Then the pieces of fish are compactly placed in the jars.

Step 6. Cover the baking sheet with a towel and pour a small amount of water onto it. Then jars of fish are placed on a baking sheet.

Step 7. All rubber bands are removed from clean seaming lids so that they do not become hard in the oven.

Step 8. Cover the jars with fish with lids and place them in a cold oven, which is heated to 110°C. for one hour. After an hour, the oven temperature increases to 150°C and the canned food simmers for another hour.

Step 9. After this time, 50 ml of vegetable oil is poured into each jar and clean water is added to the top of the jars. Canned food with butter is cooked at the same temperature for another 2 hours.

Step 10. At the end of the cooking process, the cans of canned food are hermetically sealed with lids with rubber bands.

Step 11. During this time, the fish will turn out very soft, the pieces will be whole and covered with an oily jelly mass.

Step 12. Canned fish prepared at home using this recipe can be stored well in an apartment. Bon appetit!

How to cook canned fish in a pressure cooker?

Homemade canned fish is quite in demand on our table both for a quick snack and for preparing other dishes, and their taste is significantly superior to store-bought ones. Cooking canned food in a pressure cooker, as in an autoclave, is the fastest and most reliable recipe, because the cooking time is 1.5 hours. Any fish is suitable, and it can be supplemented with vegetables. In this recipe we make canned pink salmon in half-liter jars, but it is possible in smaller volumes.

Cooking time: 2.5 hours.

Cooking time: 30 minutes.

Servings: 1 l.

Ingredients:

• Fish – 1 kg.
• Salt – 1 tbsp.
• Vegetable oil - to taste.
• Black peppercorns - to taste.
• Sweet peas - to taste.
• Bay leaf – 1 pc. on the jar.
• Lemon juice or vinegar 9% – 1 tbsp. on the jar.

Cooking process:

Step 1. The fish for harvesting is well cleaned, washed, and its entrails, fins and heads are removed.

Step 2. Then the fish is cut into small pieces.

Step 3. Place several peppercorns, bay leaves or other seasonings to taste into dry, clean jars.

Step 4. Pieces of fish are placed in layers and tightly into jars, and each layer is sprinkled with salt.

Step 5. Pour a spoonful of lemon juice or table vinegar on top of the fish.

Step 6. Then add a little vegetable oil just to soften the taste of the fish.

Step 7. The jars are hermetically sealed with hot screw caps. The bottom of the pressure cooker is covered with a towel.

Step 8. Place the jars of fish in the pressure cooker and fill them with cold water up to the level of the hangers.

Step 9. Then the pressure cooker is tightly closed with a lid and placed on high heat. After the boil begins, which is determined by the characteristic sound, a small fire is turned on and the canned food is cooked for 1.5 hours.Once this process is complete, turn off the heat and leave the pressure cooker for 20 to 30 minutes to cool and release pressure.

Step 10. Then the cans of canned fish are placed on the lids and cooled under a towel. This preservation keeps well even without refrigeration, and you can eat it right away. Bon appetit!

Canned fish in tomato at home

Homemade canned fish is delicious not only in oil, but also in tomato. The taste of tomato sauce is an important detail, and according to your taste preferences, you can change the proportion of sugar, salt and acid in it. For such canned food, it is better to take small fish, which are inconvenient to eat due to small bones. We prepare canned food in half-liter jars and by sterilization in a pan in the oven, because not everyone has special gadgets in the kitchen.

Cooking time: 6 hours.

Cooking time: 1 hour.

Portions: 1.5 l.

Ingredients:

• Fish – 1.5 kg.
• Tomato paste – 2 tbsp.
• Salt – 3 tsp.
• Sugar – 1 tbsp.
• Citric acid – 1.5 tsp.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Vegetable oil – 150 ml.
• Black peppercorns – 7 pcs. on the jar.
• Sweet peas – 2 pcs. on the jar.
• Coriander beans – 2 pcs. on the jar.

Cooking process:

Step 1. First of all, you need to prepare the fish: clean it, remove the insides with a dark film and the fins with the head. You can leave the heads of small fish. Then rinse the fish well, cut into pieces, sprinkle with salt, sugar, citric acid, mix well and leave for 15–20 minutes.

Step 2. Cut the peeled carrots into thin strips and onion half rings. Fry the sliced ​​vegetables in hot vegetable oil until soft.

Step 3. Add tomato paste, a little salt to the fried vegetables and mix well.Also, sterilize jars and lids in any way.

Step 4. Pour peppercorns and coriander grains into jars. Then place the pieces of fish into the jars in layers, layering each layer with fried vegetables. Pour 50 ml of oil into each jar.

Step 5. Cover the jars with lids, place in a large saucepan, fill with water to the level of the hangers. Cook canned food in the oven at 170–180 degrees for 4–5 hours. Then seal them hermetically, cool them upside down and under a warm blanket. Transfer cooled canned food to a cool, dark place for storage. Delicious and successful preparations!

How to prepare delicious canned mackerel?

Canned mackerel, like a fatty ocean fish, is a simple and very tasty preparation, which cannot be said about store-bought canned food. According to this recipe, we stew the mackerel in a pan with vegetable oil and then put it in jars. The mackerel will only have the backbone, and the small bones will not be felt. There is one drawback when cooking mackerel - an unpleasant fishy smell, but this goes away after cooking.

Cooking time: 2.5 hours.

Cooking time: 15 minutes.

Portions: 1.5 l.

Ingredients:

• Fresh frozen mackerel – 3 pcs.
• Vegetable oil – 150 ml.
• Water – 350 ml.
• Sugar – ¼ tsp.
• Sea salt – 1 tbsp.
• Black peppercorns - to taste.
• Coriander – 1 tsp.
• Bay leaf - to taste.

Cooking process:

Step 1. For canning, select mackerel of good quality and without visible damage.

Step 2. Defrost the fish in natural conditions, clean and rinse well under cold water.

Step 3. Then cut the mackerel into pieces with a very sharp knife so as not to disturb the texture of the meat.

Step 4. Place the mackerel pieces into a saucepan with a thick bottom and a lid without holes.

Step 5.Then sprinkle the fish with salt and sugar, add pepper and coriander and add bay leaves.

Step 6. In any container, mix 350 ml of clean water with vegetable oil.

Step 7. Pour this mixture over the fish slices and place the pan on medium heat.

Step 8. Cook the mackerel over medium heat and without a lid for 15 minutes. Then close the pan tightly, turn the heat to minimum, and simmer the fish without opening the lid for 1.5–2 hours. To consume the mackerel, it is advisable to leave it in a saucepan with a lid overnight.

Step 9. For canning, we prepare clean, dry jars and lids in advance; it is not necessary to sterilize them.

Step 10. Place pieces of cooked mackerel into jars along with spices.

Step 11. Then pour the marinade over the pieces, filling them to the very top, and close the jars tightly.

Step 12. Store canned mackerel only in the refrigerator. We serve the fish with red onions, which is very tasty. Bon appetit!

Delicious canned fish with vegetables

Fish prepared in any way goes well with vegetables, and canned fish with vegetables turn out very juicy and with a rich taste. Such canned food is served with boiled potatoes, prepared in sandwiches, soups or added to various salads. In this recipe we prepare canned mackerel with the addition of onions and carrots in the oven in glass jars.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Portions: 1.5 l.

Ingredients:

• Fresh frozen mackerel – 1.5 kg.
• Onion – 1 pc.
• Carrots – 1 pc.
• Water – 300 ml.
• Salt - to taste.
• Black peppercorns – 15 pcs.
• Coriander – 1 tsp.
• Bay leaf – 3 pcs.

Cooking process:

Step 1. Mackerel, previously defrosted under natural conditions, is cleaned of entrails, head and fins.The carcasses are washed with cold water, cut into medium pieces and mixed with salt.

Step 2. The peeled onion is cut into thin pieces.

Step 3. The carrots are peeled, washed and cut into thin pieces of arbitrary shape.

Step 4. Place peppercorns, coriander and bay leaves into dry, clean half-liter jars.

Step 5. Then pieces of fish are placed compactly in the jars and mixed with chopped vegetables. The contents of the jars are filled with clean water.

Step 6. Cover the jars with metal lids without rubber bands. Then the jars are placed in a cold oven, which is turned on at 150 degrees. Cook the canned food for one hour.

Step 7. After this time, the cans of canned fish with vegetables are removed from the oven and immediately sealed tightly. Since the volume of the workpiece is small, the jars can be closed with plastic lids and stored in the refrigerator. Bon appetit!

Homemade canned fish in a pan

A simple option for preparing homemade canned fish is to stew the fish in a pan with the addition of vegetables and spices for several hours. The cooked fish is placed in jars. Stew the fish in a marinade with vegetable oil, vinegar and plenty of onion. The most delicious canned food is made from river fish, and in this recipe we prepare it from silver carp.

Cooking time: 4 hours.

Cooking time: 1 hour.

Servings: 1 l.

Ingredients:

• Silver carp – 1 kg.
• Onion – 50 gr.
• Vegetable oil – 200 ml.
• Vinegar 9% – 2 tbsp.
• Water – 500 ml.
• Salt – 2 tsp.
• Black pepper - to taste.
• Bay leaf - to taste.

Cooking process:

Step 1. The first step is to carefully prepare the fish for canning.Cut the cleaned, gutted and washed carcasses of silver carp or other fish into pieces up to 2.5 cm thick.

Step 2. Peel the onion and cut into medium cubes.

Step 3. Pour vegetable oil into a thick-bottomed pan or cauldron.

Step 4. Then place a layer of fish in it.

Step 5. Sprinkle it with salt and black pepper and place a few bay leaves on top.

Step 6. Cover the layer of fish with half of the onion slices.

Step 7. Place a second layer of fish on top of it and also sprinkle it with salt and pepper and bay leaves.

Step 8. Cover the fish with the rest of the onions.

Step 9. In a separate bowl, prepare a marinade from clean water with vinegar and a little salt. Pour the prepared marinade over the fish and onions and place the pan over medium heat. After the boil begins, cover the pan with a lid and simmer the fish over low heat for 3-4 hours until the bones are soft.

Step 10. After cooling, the canned fish cooked in the pan can be eaten. Place some of the hot fish into dry, sterile jars and seal tightly. Bon appetit!