Mackerel for the winter in jars

Mackerel for the winter in jars is a simple home canned food that helps the housewife quickly prepare or complement any dish for any table. Mackerel, like a fatty ocean fish, in cans goes well with vegetables and cereals, is perfectly stored and tasty on its own, and there are many options for its preparation.

Mackerel for the winter in jars with vegetables

Mackerel for the winter in jars with vegetables is distinguished by richness of taste, juiciness, softness of vegetables and integrity of fish pieces. Before preservation, mackerel is defrosted on the bottom shelf of the refrigerator. In this vegetable recipe we use onions and carrots. We prepare canned food in a jar and in the oven, and choose the volume of the jars at our discretion.

1. 
   Preparing mackerel in jars for the winter is very simple. For this preparation, we do not defrost the fish completely so that the pieces retain their shape when slicing.Then we clean the mackerel, rinse it under running water and cut it into pieces. Sprinkle them with salt and pour the juice of half a lemon.
2. 
   We clean and wash the carrots and onions. Cut the carrots into thin circles and the onion into quarter rings.
3. 
   Place the prepared ingredients in a clean jar in layers. Place some of the onions and carrots in the first layer and sprinkle them with salt and fish seasoning.
4. 
   Place the mackerel pieces compactly in a second layer, pour lemon juice over them and add basil leaves.
5. 
   In the same way, we put all the mackerel in the jar and the top layer should be vegetables. Pour two tablespoons of vegetable oil into a jar.
6. 
   Then cover the jar tightly with a double layer of foil and place it in a cold oven.
7. 
   Turn on the oven at 160 degrees. Bake mackerel in a jar with vegetables for 1 hour. Remove the jar from the oven and seal it tightly with a sterilized lid. Then cover it with a terry towel for at least 6 hours and transfer it to a cool place for storage.
8. 
   Cooked mackerel can also be served as a separate dish. Bon appetit!

Homemade canned mackerel in oil

Homemade canned mackerel is delicious in any version, and in this recipe we can preserve mackerel in oil. There are different methods for preparing canned food: oven, autoclave, slow cooker and stewing in a saucepan. We cook the mackerel in a saucepan, which is not difficult, but takes more time, and then put it in jars.

Cooking time: 3 hours.

Cooking time: 20 minutes.

Portions: 1.5 l.

Ingredients:

• Mackerel – 3 pcs.
• Vegetable oil – 150 ml.
• Water – 350 ml.
• Salt – 1 tbsp.
• Sugar – 0.5 tsp.
• Bay leaf – 3 pcs.
• Coriander – 1 tsp.
• Black peppercorns - to taste.

Cooking process:

Step 1.To prepare canned food, we select high-quality mackerel and partially defrost it under natural conditions (bottom shelf of the refrigerator).

Step 2. Remove the head, tail, fins and insides of the fish with black film. Then rinse the carcasses well under running water.

Step 3. Cut the prepared clean mackerel into portions.

Step 4. To stew the mackerel, take a pan with a thick bottom and a lid without a hole. Place the sliced ​​mackerel compactly in one row on the bottom of the pan.

Step 5. Sprinkle the fish with salt and sugar and add spices according to the recipe and personal taste.

Step 6. In a jar, mix vegetable oil with clean water until emulsified.

Step 7. Pour the mixture over the mackerel and place the pan on medium heat, bring to a boil and cook without closing the lid for 15 minutes.

Step 8. Then close the pan tightly, turn the heat to minimum and simmer the mackerel for at least 2 hours. There is no need to open the lid during stewing, which is important for this method of cooking.

Step 9. For canned food, we take clean, dry 0.5 liter jars and there is no need to sterilize them.

Step 10. After the stewing time has expired, put the cooked mackerel into jars.

Step 11. Pour the hot oil marinade over the fish. Close the jars tightly with clean lids and after cooling, place them in the refrigerator.

Step 12. Canned mackerel in oil turns out very tender and the bones are almost invisible. Serve the mackerel with slices of red onion.

Step 13. Mackerel in jars in cold conditions is stored well, but not for long, as it is eaten very quickly. Bon appetit!

Mackerel salad for the winter

Mackerel salad for the winter is essentially canned fish, supplemented with vegetables in any set.In this recipe we use sweet peppers, carrots and onions. Prepare the salad in tomato sauce flavored with spices. The technology is simple and quick: stew the vegetable stew, boil the fish separately and then combine everything.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 0.5 l.

Ingredients:

• Mackerel – 1 pc. (800 gr.).
• Onion – 1 pc.
• Carrots – 1 pc.
• Sweet pepper – 1 pc.
• Tomato paste – ¼ tbsp.
• Vegetable oil – 3 tbsp.
• Water – 100 ml.
• Salt – 1 tsp.
• Sugar – 2 tsp.
• Vinegar 9% – 2 tsp.
• Bay leaf – 1 pc.
• Seasoning for fish – 1 tbsp.
• Black peppercorns – ½ tsp.

Cooking process:

Step 1. First of all, defrost the mackerel carcass in advance. We measure the amount of vegetables and seasoning indicated in the recipe according to the volume of the workpiece you need. We put the seasonings in separate cups so that everything is at hand.

Step 2. Peel the vegetables, rinse them under running water, cut the onions and peppers into small cubes, and chop the carrots on a Korean grater. We sterilize jars and lids in any way. Place the chopped vegetables in a saucepan, add salt and sugar, add vegetable oil and ¼ cup of water, tomato paste and simmer over low heat for 30 minutes.

Step 3. Clean the mackerel, wash it, cut it into pieces and boil over medium heat for 20 minutes in water with the addition of salt, bay leaf and black peppercorns. Transfer the boiled mackerel to the stewed vegetables, pour in table vinegar, add fish seasoning, mix everything carefully and simmer for another 15 minutes.

Step 4. Transfer the prepared salad into sterile jars, fill them with marinade, filling them to the top, and immediately seal them tightly. After cooling completely, store the salad in a cool place.

Step 5.The prepared mackerel salad with vegetables turns out tasty, tender and will complement any table. Bon appetit!

Mackerel with tomatoes for the winter in jars

A good option for canned mackerel fish would be to can it with tomatoes. In this recipe, we puree fresh tomatoes and complement the mackerel with carrots and onions. In their taste, these canned foods are similar to fish in tomato sauce or fried under marinade, but due to fresh tomatoes, the taste of the canned food is more rich and pronounced.

Cooking time: 3 hours.

Cooking time: 20 minutes.

Servings: 4 l.

Ingredients:

• Mackerel fillet – 2 kg.
• Tomatoes – 4 kg.
• Onion – 700 gr.
• Carrots – 1 kg.
• Salt – 3 tbsp.
• Sugar – 200 gr.
• Vinegar essence – 2 tbsp.
• Vegetable oil – 500 ml.
• Bay leaf - to taste.
• Ground red pepper - to taste.

Cooking process:

Step 1. Rinse fresh tomatoes well and grind in a meat grinder or grind in a food processor until pureed. If desired, the tomatoes can be peeled.

Step 2. Peel and rinse the carrots and chop them using a coarse grater or food processor.

Step 3. Peel the onion and cut into small cubes.

Step 4. Remove the head and tail from the mackerel.

Step 5. Then remove the insides with the black film and rinse the fish thoroughly under running water.

Step 6. In a separate pan, boil the mackerel over low heat for 20 minutes. Then cool it and take it apart into pieces, removing all the seeds. For this preparation, you should have 2 kg of boiled and boneless fish.

Step 7Pour the twisted tomatoes into a special stewing bowl, add chopped onions and carrots, add the amount of salt and sugar indicated in the recipe, pour in vegetable oil and mix these ingredients well. Place the bowl with the vegetable mixture over medium heat and cook everything, stirring occasionally, for 1.5 hours. During this time, part of the liquid will evaporate and the mass will become thicker. Then add mackerel pieces to this mixture and cook for another 20 minutes. Towards the end of cooking, add bay leaf and red pepper. Turn off the fire. Remove bay leaves, pour vinegar essence and mix everything.

Step 8. Place the prepared mackerel with tomatoes in pre-sterilized jars, seal tightly, cool under a warm blanket and, after complete cooling, transfer to storage in a cool place. Good luck and delicious preparations!

Mackerel with tomato paste for the winter

Mackerel, like a tasty and healthy fish, with tomato paste will be a good preparation for the housewife for the winter. It can be used as a dressing for soup, and as a side dish for pasta and potatoes, especially on fasting days. Such canned food can be stored in the refrigerator without losing the taste, smell and texture of mackerel. The secret to the success of canned tomato paste is the choice of high-quality mackerel.

Cooking time: 2 hours 30 minutes.

Cooking time: 30 minutes.

Servings: 1 l.

Ingredients:

• Mackerel – 1 kg.
• Onion – 300 gr.
• Carrots – 160 gr.
• Tomato paste – 3 tbsp.
• Vegetable oil – 100 ml.
• Water – 600 ml.
• Salt – 1 tsp.
• Sugar – 2 tbsp.
• Vinegar 6% – 2 tbsp.
• Cloves – 4 pcs.
• Bay leaf – 2 pcs.
• Black peppercorns – 10 pcs.
• Sweet peas – 6 pcs.

Cooking process:

Step 1.The first step is to prepare, according to the recipe, all the products and spices so that you don’t forget anything and have everything at hand. Peel and rinse the vegetables. Cut the onion into thin half rings and chop the carrots on a coarse grater. Remove the heads and entrails from the mackerel and rinse the fish thoroughly under cold water.

Step 2. Fry the prepared mackerel carcasses in vegetable oil and for 3-4 minutes on each side. Then cool them, completely remove the bones and divide the fish into pieces.

Step 3. In the same frying pan, fry the chopped onions and carrots until soft and lightly browned. Fry for 5 minutes and stir with a spatula.

Step 4. Transfer half of the roasted vegetables to a special pan for stewing. Place pieces of mackerel on top of it and cover the fish with the rest of the frying. Pour in all the spices, salt and sugar, pour vinegar and tomato paste diluted with a small amount of water. Cover the pan with a lid. Simmer the mackerel in tomato over low heat for at least 2 hours. During this time, add a little water to the pan several times to prevent the vegetables from burning.

Step 5. After the stewing time has expired, place the mackerel stewed with tomato paste into jars. The preparation can be stored in the refrigerator for 2 weeks. For long-term storage, cans of canned food are sterilized for 15 minutes, just like regular homemade preparations. Mackerel with tomato paste served with potatoes for lunch. Bon appetit!

Canned mackerel with onions for the winter

For lovers of canned fish, we offer a simple and quick option for preparing mackerel with onions and supplemented with carrots. The fish will turn out tender and juicy, and vegetables will immediately serve as a side dish.You can change the proportion of vegetables to your taste or leave only onions, but with carrots it will be tastier and more beautiful. We prepare canned food in jars and in the oven.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Portions: 1.5 l.

Ingredients:

• Mackerel – 1.5 kg.
• Onion – 1 pc.
• Carrots – 2 pcs.
• Water – 300 ml.
• Salt - to taste.
• Sugar – 2 tbsp.
• Bay leaf – 3 pcs.
• Black peppercorns – 15 pcs.

Cooking process:

Step 1. Defrost the mackerel in advance on the bottom shelf of the refrigerator. Then we remove the heads, tails and insides with black film. Cut the carcasses into portions, put them in a bowl, sprinkle with salt and mix.

Step 2. Peel the onion and cut into thin half rings.

Step 3. Clean and wash the carrots and cut them into slices of any shape.

Step 4. Place a bay leaf and 5 black peppercorns into clean half-liter jars.

Step 5. Then we compactly place pieces of mackerel into the jars, alternating them with chopped onions and carrots. Pour clean water into each jar to the very top.

Step 6. Cover the jars with seaming lids, removing the rubber bands. You can cover the jars with pieces of foil. Then put them in a cold oven and turn it on at 150 degrees. And we cook the canned food for one hour.

Step 7. Remove the jars with mackerel and onions from the oven and seal them tightly with lids, placing rubber bands in them. For short-term storage in the refrigerator, canned food can also be closed with nylon lids. Delicious and successful preparations!

Mackerel with carrots and onions for the winter

For the winter, mackerel with carrots and onions will be a universal and tasty homemade fish preparation that you can use for various treats.The mackerel in this preparation retains its dense texture and will turn out juicy due to the vegetables. We will complement canned mackerel with vegetables with tomato and a small set of spices.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 1 l.

Ingredients:

• Mackerel – 1 pc.
• Onion – 1 pc.
• Carrots – 2 pcs.
• Tomatoes – 3 pcs.
• Tomato juice – 1 tbsp.
• Salt – 2 tsp.
• Sugar – 2 tbsp.
• Vinegar 9% – 2 tbsp.
• Vegetable oil – 4 tbsp.
• Sugar – 2 tbsp.
• Bay leaf – 3 pcs.
• Sweet peas – 5 pcs.

Cooking process:

Step 1. Prepare the mackerel carcass for canning: peel, rinse with cold water and boil for 10-15 minutes in water with added salt. Transfer the cooked mackerel to a plate and leave to cool. Peel and chop the onions and carrots. Fry the chopped vegetables a little in heated vegetable oil. Then add salt, sugar and spices, add chopped tomatoes and pour in tomato juice. Mix everything well and simmer for 15 minutes.

Step 2. Remove the cooled mackerel from the bones and divide into pieces.

Step 3. Transfer the mackerel to the stewed vegetables, mix gently and simmer over low heat for 10 minutes.

Step 4. Towards the end of the stew, pour table vinegar into the fish and vegetables, mix again, take a sample and adjust to your taste. Turn off the fire.

Step 5. Sterilize jars and lids in advance in a way convenient for you. Place the hot preparation into jars and seal them hermetically. Place the jars on the lids and cover with a warm blanket overnight.

Step 6. Store the cooled jars of mackerel and carrots and onions in a cool and dark place. Delicious and successful preparations!

Mackerel with pearl barley in jars

Canned fish with the addition of vegetables and various cereals is becoming quite a popular preparation, and mackerel with barley in jars would be an option. These are much tastier than canned goods from the store, and they are easy to prepare and do not require culinary experience. The pearl barley for this preparation is soaked in advance. The mackerel is boiled separately. All ingredients are stewed in a cauldron or saucepan with a thick bottom.

Cooking time: 2 hours.

Cooking time: 40 minutes.

Servings: 5 l.

Ingredients:

• Tomatoes – 3 kg.
• Pearl barley – 500 gr.
• Mackerel – 4 kg.
• Onion – 1 kg.
• Salt – 2 tbsp.
• Vinegar 9% – 2 tbsp.
• Vegetable oil – 2 tbsp.
• Spices - to taste.

Cooking process:

Step 1. Pearl barley is soaked in cold water overnight or for several hours in advance.

Step 2. The mackerel is thoroughly cleaned, washed and boiled for 15 minutes in salted water. The fish is then removed from the broth, cooled, and its bones are removed.

Step 3. Fresh tomatoes are peeled and pureed in any way: in a meat grinder or blender.

Step 4. The onion is peeled, cut into thin quarter rings and fried in a frying pan until lightly browned.

Step 5. Place washed and soaked pearl barley into a cauldron or thick-bottomed pan. It is filled with tomato puree. Mackerel and fried onions are added to the pearl barley and, according to the recipe, salt and any spices are added. The canned food is cooked over low heat and stirring occasionally until the pearl barley is ready.

Step 6. Jars and lids are sterilized in any way. The prepared mackerel with pearl barley is placed in jars, hermetically sealed and covered with a warm blanket. After complete cooling, the cans of canned food are transferred to storage in the basement or other cool place.Good luck and delicious preparations!

Canned mackerel with zucchini for the winter

A good option for canned mackerel for the winter would be to supplement it with a set of vegetables from zucchini, carrots and onions. In this recipe we use canned mackerel. Stew vegetables with tomato paste and combine them with fish. For zucchini, it is better to choose zucchini varieties and young fruits. This preserve is prepared quickly and will delight you with its taste.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 4 l.

Ingredients:

• Canned mackerel – 2 cans.
• Zucchini – 2.5 kg.
• Onion – 1 kg.
• Carrots – 1 kg.
• Tomato paste – 500 gr.
• Salt – 3 tbsp.
• Sugar – 1 tbsp.
• Vinegar 9% – 100 ml.
• Vegetable oil – 1 tbsp.

Cooking process:

Step 1. Peel the carrots and onions, rinse and cut into cubes. Fry this vegetable slices until soft in heated vegetable oil. You can fry vegetables immediately in a cauldron or saucepan with a thick bottom.

Step 2. Wash the zucchini, remove the peel and seeds and cut into the same cubes.

Step 3. Transfer the sliced ​​zucchini to the fried vegetables, pour in tomato paste, add salt and sugar and simmer the vegetables over low heat for 20 minutes.

Step 4. Open the cans of canned mackerel. Divide the fish into small pieces and add to the stewed vegetables along with the oil. Pour table vinegar over the salad. Then mix everything carefully and simmer for another 10 minutes.

Step 5. Sterilize jars and lids in advance. Place the hot salad into jars and seal tightly. Cover the jars with a warm blanket for a day. Canned mackerel with zucchini can also be stored in an apartment. You can immediately eat the remaining salad with boiled potatoes and appreciate its taste. Delicious and successful preparations!

Mackerel with eggplants for the winter

Mackerel with eggplant, like a simple fish salad, will diversify your winter table, simplify and speed up the preparation of any dish and will be a delicious snack in its own right. It is thick and filling and, when hot, can be the main dish on the table, especially on a lean one. In addition to eggplant, we will add onions and chopped fresh tomatoes to the salad, which will add sourness and act as a natural preservative.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Portions: 3.5 l.

Ingredients:

• Mackerel – 1 kg.
• Eggplants – 1 kg.
• Tomatoes – 1.5 kg.
• Onion – 1 kg.
• Garlic - to taste.
• Tomato paste – 500 gr.
• Salt – 3 tbsp.
• Sugar – 2 tbsp.
• Vinegar 9% – 150 ml.
• Vegetable oil – 200 ml.

Cooking process:

Step 1. The mackerel is defrosted in advance under natural conditions, cleaned, washed well, divided into fillets and cut into slices up to 3 cm wide.

Step 2. The eggplants are washed, cut into medium cubes, sprinkled with salt and left for 15 minutes to remove the bitterness.

Step 3. The onion is peeled and cut into cubes or quarter rings.

Step 4. Fresh tomatoes are washed and ground in a meat grinder or crushed in a food processor.

Step 5. Vegetable oil is poured into a saucepan, cauldron or a pan special for stewing, and sliced ​​eggplant and onions are transferred. When stirring with a wooden spatula, the vegetables are stewed for 15 minutes. Then the tomato mixture is poured into them, salt and sugar are poured in, garlic is added and everything is simmered for 10 minutes.

Step 6. Then add pieces of mackerel to the stewed vegetables. Everything is carefully mixed, and the salad is cooked over low heat for another 30 minutes. 5-7 minutes before the end of cooking, pour vinegar into the salad and mix again.

Step 7The prepared salad is placed in pre-sterilized jars, hermetically sealed and the jars are placed on the lids. Mackerel with eggplant in jars is covered with a warm blanket for a day and, after cooling, is transferred for storage to a dark and cool place. Delicious and successful preparations!