Canned fish for the winter at home

Preservation for the winter is a very exciting process. Experienced housewives try to prepare as much food as possible for the winter. Canned fish for the winter in home conditions are no exception. This tasty and aromatic preparation will delight the whole family, and will also be at hand for numerous holidays.

What kind of fish can you make homemade canned food?

Any fish, both river and sea fish, is suitable for making homemade canned food. The most commonly used catch from a local reservoir, for example, crucian carp, pike, carp, bream and other inhabitants of rivers and lakes. If there is access to seafood, then it also successfully goes to home canning.

It is important to properly prepare all canned food in such a way that they undergo sufficient sterilization, and microbes do not multiply in them.

Benefits of homemade canned fish

There are several benefits to making homemade canned foods. First of all, such blanks turn out to be much tastier than store-bought canned food.

If you follow all the technology correctly, then you can successfully apply preservation at home according to different recipes. It is important to follow the basic rules:

• cleanliness must be maintained at all stages of the procurement;
• the oil must be of the highest quality;
• fish must be picked up absolutely clean and fresh, without signs of spoilage and staleness;
• long-term sterilization is required.

Only if you follow all the basics can you prepare delicious, safe homemade canned fish.

Caution! Botulism!

Botulism is a specialized disease that damages the central nervous system. To avoid infection with botulism, it is recommended to sterilize canned food as thoroughly and for as long as possible. If the can is swollen, re-heat treatment may not help. In this case, doctors advise throwing away the jar along with the contents and lid.

How to properly preserve fish at home

With proper canning of fish, there is no need to store it in special conditions - a dark room with room temperature is enough. Before proceeding with conservation, it is recommended to select the right fish. It should be healthy fish with no damage to the skin.

You can cook the catch in your own juice, in marinade, as well as in tomato sauce, or make it like store-bought sprats in oil. Each of the methods has several advantages.

Sterilizing homemade canned food in the oven

To sterilize workpieces in the oven, it is recommended to observe the following rules:

• you can put both cold and hot containers with canned food in the oven;
• to install containers, oven grates are used, on which cans of canned fish are installed;
• metal lids must be placed on the container, but you do not need to tighten them;
• temperature for sterilization - 120 ° C;
• sterilization time - how much is indicated in the recipe;
• it is necessary to take out the jars with an oven mitt and put them on a dry towel so that the containers do not burst from the temperature drop.

It takes 10 minutes to sterilize the lids. A separate advantage is the fact that you do not need to use a large saucepan and a large amount of water in the oven for sterilization.

Sterilization of homemade canned food in an autoclave

Using an autoclave allows you to make homemade canned fish safe and sterilize without much hassle. For sterilizing canned fish, a temperature of 115 ° C is required. At this temperature, it is enough to sterilize the jars for half an hour. After 30 minutes, cool the canned food to a temperature of 60 ° C.

Homemade canned fish in tomato

Fish in a tomato for the winter is prepared according to a variety of recipes, depending on the species, on the preferences of the hostess, as well as on the recipe chosen. Ingredients for making capelin in tomato sauce:

• capelin or sprat - 3 kg;
• turnip onions - 1 kg;
• the same amount of carrots;
• 3 kilos of tomatoes;
• 9 tablespoons of granulated sugar;
• 6 tablespoons of salt;
• 100 g vinegar 9%;
• peppercorns, bay leaf.

Recipe:

1. Grind the tomatoes and cook.
2. Grate the carrots coarsely, chop the onions into rings.
3. Fry vegetables in oil.
4. Put fried vegetables in tomato paste.
5. Lay the catch and tomato paste in a cast-iron container. In this case, the top layer must necessarily be tomato.
6. Put all the spices in there and put them on a small fire for three hours.
7. 10 minutes before cooking, you need to pour all the vinegar into the pan, but so that the acid penetrates into all the fish layers.
8. Arrange and roll up in half-liter jars.

Then sterilize in an autoclave for 30 minutes. If there is no access to the autoclave, then just in a pot of water. Fish, canned at home in a jar, is cooked both using an autoclave and using an oven.

Homemade canned river fish in tomato

To prepare a river catch in a tomato, you will need the following products:

• 3 kg of river product;
• 110 g of premium flour;
• 40 g salt;
• 50 ml of oil;
• 2 medium carrots;
• 2 onions;
• tomato paste - 300 g;
• black peppercorns;
• bay leaf - 3 pcs.

It is easy to prepare canned fish in tomato for the winter:

1. Prepare, clean and gut the fish.
2. Rinse thoroughly and place in a bowl with salt.
3. Leave it overnight.
4. Rinse off salt the next morning and roll in flour.
5. Fry the catch in a pan in oil.
6. Cool the finished product.
7. Peel and finely chop the onion and grate the carrots.
8. Fry them until half cooked.
9. Mix 300 grams of tomato paste and 720 ml of water.
10. Place 3 peppercorns in each jar, bay leaf.
11. Put carrots and onions in a jar.
12. Lay the fried fish on top.
13. Pour the sauce until the neck begins to narrow.
14. Put the jars on sterilization, covering with lids without twisting.

Then you should sterilize all the jars in a saucepan with water, remove them from there and screw them up. It is imperative to wrap hermetically sealed cans so that they cool slowly.

Canned fish for the winter from river fish

The recipe for canned fish for the winter can be prepared without using tomatoes. You will need small river fish: roach, bleak, crucian carp, perch.

The ingredients for the recipe are as follows:

• 1 kg of small catch;
• 200 g onions;
• 100 ml of vegetable oil;
• 150 ml of water, or dry wine;
• vinegar 9% - 50 ml;
• salt and spices to taste.

Step-by-step cooking algorithm:

1. Clean the fish, cut off the head and fins, rinse.
2. Cut the onion into rings, put on the bottom of the pan, fish on top, and so on in layers.
3. Salt each layer.
4. Add spices, vegetable oil, vinegar, dry wine.
5. Place the pot on the stove and simmer slowly.
6. It is recommended to simmer for 5 hours.
7. Put everything in hot, processed jars.

Roll up and wrap up thoroughly.

Canned fish in the oven

Canned fish for the winter at home can also be prepared using the oven. It's simple, but for cooking you will need:

• 300 g of catch;
• a teaspoon of salt;
• a little ground black pepper and a couple of peas;
• 50 grams of vegetable oil.

Cooking steps:

1. Peel the fish, cut off the fins, disassemble into fillets.
2. Cut the boneless loins into pieces.
3. Put pepper and lavrushka in a prepared sterilized jar, as well as layers of salt and fish.
4. Place the jars on a baking sheet, where you should first put a towel.
5. Preheat the oven to 150 ° C and sterilize the fish jars there for two hours.

After 120 minutes, the cans can be rolled up hermetically and allowed to cool under a warm blanket. Once homemade canned food has cooled, it should be stored in a cool, dark place.

Preservation of fish at home immediately in jars

Very few products are required:

• fish, preferably large;
• table salt;
• 3 tablespoons of any oil;
• peppercorns.

Cooking steps:

1. Peel the fish, rinse and cut into pieces.
2. Transfer to jars in layers with salt and pepper.
3. Put a towel at the bottom of a large saucepan, and also put out cans of fish.
4. Cover the jars with water so that it covers half of the contents of the preservation.
5. Sterilize within 10 hours.

With this method of preparation, the bones become soft, and the preservation will turn out to be completely ready for use. Now it can be rolled up and stored.

Fish, canned at home with onions and carrots

Great for preserving bream or any river fines. For a kilogram of product, you will need 700 grams of onions and carrots, as well as a little peppercorns and salt.

Cooking algorithm:

1. Clean the fish, gut and rinse.
2. Rub with salt and leave for an hour.
3. Stir the catch with grated carrots and chopped onion rings.
4. Pour 3 tablespoons of oil into jars and place the fish tightly so that there are no unnecessary gaps.
5. Simmer for 12 hours over low heat.

Then remove, roll up the cans and turn over to check the tightness. A day later, when the canned food has cooled, they can be moved to a permanent storage location.

How to preserve fish in oil

Canned fish for the winter at home can also be prepared from solid trifles. It is enough to use oil. Ingredients:

• small fish of any kind;
• black peppercorns;
• a large spoonful of vinegar 9%;
• carnation bud;
• 400 ml of vegetable oil;
• a teaspoon of salt;
• add tomato paste if desired.

Preparation:

1. Peel the fish, wash, if large - cut into small pieces.
2. Put everything in jars and add vinegar, and if necessary, tomato paste.
3. The fish should not occupy more than 2/3 of the can.
4. Pour the oil up to the level of the fish.
5. Top up the rest with water, leave empty about 1.5 cm from the surface of the jar.
6. Cover the jars with foil and place on the lower level of the oven.
7. Turn on the oven and preheat to 250 ° C. Then reduce to 150 ° C and simmer for two hours.

The lids should also be sterilized for 10 minutes in boiling water. Then cover the jars with lids and close tightly after 5 minutes.

Canned fish for the winter with garlic and coriander

To prepare a recipe with garlic and coriander, you will need:

• tench - 1 kg;
• tomato sauce - 600-700 g;
• 3 hot pepper pods;
• 5 cloves of garlic;
• 3 pieces of horseradish root;
• 100 salt;
• half a teaspoon of pepper;
• half a teaspoon of coriander;
• 3 pieces of bay leaves;
• a large spoonful of nutmeg.

Recipe:

1. Prepare the fish, peel and gut.
2. Cut into pieces.
3. Prepare and grind the spices.
4. Mix the tomato sauce with garlic, pepper, and then pour over the fish, laid in a jar, interspersed with bay leaves.
5. Then cover the cans and sterilize.

After sterilization, wrap the canned food, seal it tightly and store it.

Canned fish for the winter from sardine

Canned food from sardine for the winter does not differ in any way from other fish preparations in terms of the method of preparation. It is necessary to peel the fish, rinse, and then put in jars with oil or with tomato sauce. It is imperative to sterilize the workpieces so that an infection does not occur in canned food.

How to cook canned fish with onions and celery for the winter

To prepare this unique recipe, you must:

• tench 1 kg;
• turnip 200 g;
• 650 ml of olive oil;
• 3 onions;
• 20 g horseradish root;
• celery root - 60g;
• 100 g of garlic;
• Bay leaf;
• black peppercorns;
• salt to taste and ground pepper.

The recipe is simple: you need to stew tench with turnips, garlic and all the spices in the oven. Then put in jars and sterilize. After that, roll up and wrap in a warm blanket.

Small river fish in a tomato for the winter in jars

Fish, canned at home in jars, is not difficult to prepare. It is enough just to take all the necessary ingredients: fish, tomato paste, salt, pepper. All this must be packed tightly in jars, and then extinguished for 10 hours so that the bones become as soft as possible. Tomato sauce will also add sourness and soften the fish while stewing. Then it is enough to roll up the finished canned food and put it in a warm place to cool slowly.

Homemade canned fish in tomato and vegetables

You can also roll fish into jars using vegetables. Then the appetizer for the winter will turn out richer and for every taste. You will need a kilogram of crucian carp, 300 grams of beans, 5 onions, 600 ml oil, horseradish root and various spices to taste.

It is recommended to put onions, fish, beans, as well as all the spices in jars. Put the jars themselves in a saucepan on a fire in water. The water level should not exceed half the jar. Simmer in water for at least 5 hours, until the beans and fish are completely soft.

Then roll up and turn over.

Recipe for canned fish for the winter with spices

To prepare spicy canned fish, you need a sufficient amount of spices and spices: cloves, coriander, horseradish root, peppercorns, nutmeg. At the same time, it is important to properly extinguish the fish and seal it hermetically.

Canned fish in a slow cooker for the winter

For housewives who have a slow cooker, there is a special recipe for making seals for the winter.

Ingredients:

• 700 g of river fish;
• 60 g fresh carrots;
• onions - 90 g;
• 55 ml of vegetable oil;
• lavrushka;
• table salt — 12 g;
• 35 g tomato paste;
• 550 ml of water;
• 30 g granulated sugar;
• ground pepper a teaspoon.

Preparation:

1. Cut and clean the fish.
2. Chop and grate carrots and onions.
3. Put fish and oil in a multicooker bowl.
4. Pour in salt, sugar and bay leaf.
5. Add carrots and onions and spread over the entire surface.
6. Dilute the tomato paste with water and pour into a bowl to the fish.
7. Cook on the "Stew" mode for 2 hours.
8. Then open the lid and on the same mode for another 1 hour.
9. Place the fish in jars and sterilize for 40 minutes.

Then roll up the conservation and cool.

Rules for storing homemade canned fish

Fish preserved for the winter should be stored in a dark and cool place. If the jar becomes swollen, it should be destroyed, as the infectious constituents of canned fish can be very dangerous. The best option is a cellar or basement. If the preservation is well sterilized, then storage in a dark place and at room temperature is possible.

Conclusion

It is easy to prepare canned fish for the winter at home, but at the same time, they can surpass most industrial options in taste. It is important to properly follow the technology of sterilization and processing of raw fish.

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