Very often after fishing there remains a large number of small fish. What to do with her if the cat already refuses to eat her? It makes no sense to fry small fish. Nothing remains of her. And you won’t put it in your ear - only bones. From this product you can cook a great snack that will appeal to both children and adults. Canned food at home from river fish is very tasty and satisfying. The main thing is to follow the recipe and all the rules of preparation.
Is it worth it to cook
Many experts do not recommend cooking canned fish at home. This is because the temperature of heating containers with products is 100 ° C. Sterilization of such blanks should be carried out in an autoclave. Only in this way can complete destruction of all bacteria be achieved. In addition, sterilization takes much longer in a pressure cooker. To roll up containers, it is necessary to wait for their full cooling. At the same time, the pressure in the pressure cooker must be reduced gradually. During this time, canned food can darken and lose its attractive appearance.
If you do not have a special autoclave, it is recommended to sterilize cans with canned food for a long time. You can also stew food separately, and then lay out in containers and roll up. Otherwise, bacteria that can exist without oxygen, anaerobic, can remain in the finished canned food. Some of them are capable of releasing strong toxins.
Small fish sprats
Canned small fish can be prepared with any marinade. However, sprats are very popular among many housewives. In addition, the recipe for their preparation is quite simple. To make such canned food, you will need:
- Small fish - 1 kg.
- Onions - 200 g.
- Vegetable oil - 100 g.
- Water - 150 g. If desired, this component can be replaced with dry wine.
- Vinegar 9% - 50 ml.
- Spices and salt to taste.
Product Preparation
To prepare homemade canned food from river fish in oil, carefully prepare all the ingredients. Onions should be peeled, washed and cut into rings. As for fish, roach, minnows, ruffs, perches and so on are suitable for cooking. Each carcass must be peeled off while removing tails, fins, heads and entrails. Rinse the fish thoroughly.
Prepared ingredients should be put in a pan. At the bottom of the container, put a layer of onion rings, then a layer of fish. Carcasses should be added. After that, lay out a layer of onion and a layer of fish. Products must be alternated until 2/3 of the entire pan is filled. After that, fragrant pepper and bay leaf should be put in the container. It is also recommended to pour water or wine, as well as vinegar and oil.
Heat treatment
The container with future canned food should be placed on the stove. Stew foods at low heat for 3-5 hours under a lid. If canned food is cooked in a pressure cooker, it will take less time. As a rule, it takes from 1 to 1.5 hours.
While the fish is cooking, wash and sterilize the jars. Such canned fish is usually rolled up in glass containers, the volume of which is 0.5 liters. Product readiness can be determined by the condition of the fish. The carcass bones should be very soft. When the canned foods are ready, they should be put in jars and sealed.
Autoclave canned fish
Recently, home autoclaves for canning have appeared on the shelves of specialized stores. These devices greatly facilitate the process of harvesting food for the winter. How to cook canned fish with their help? First, prepare all the products. To prepare you will need:
- River fish, fresh - 2 kg.
- Vinegar 9% - 7 ml per container, the volume of which is 0.5 liters.
- Peppercorns, salt.
- Vegetable oil. In this case, you should use walnut, pumpkin, flaxseed, olive, corn or sunflower.
We prepare cans
The specified number of components is enough to prepare 3 cans of 0.5 liter canned food. To make the appetizer delicious and aromatic, you should carefully prepare the fish. To do this, it is recommended to peel each carcass from the husk, while removing the heads, tails, fins and entrails. Fish should also be washed in running water. If the carcasses are large, then you can cut them into several parts.
At the bottom of the can should lay a layer of fish, add spices and drip a little vinegar and vegetable oil. Fill the containers in this way to the very top. In this case, it is worth leaving a small gap between the top layer of fish and the lid, a height of at least 3 centimeters. Otherwise, the banks will burst. Filled containers should be rolled up and then placed in an autoclave.
Further canning
Homemade canning autoclaves are very easy to use. The main thing is to follow some rules. Tanks with fish should be placed in the autoclave in layers, and then pour water. The liquid must cover the containers to a height of at least two centimeters. After this, the unit should be closed, the screws should be tightened, and then air should be pumped out so that a pressure of 1.2 atm is created inside the device.
It is recommended to check the tightness of the connection. This can be done by ear or with soapy water. If all is well, then under the autoclave you need to light a fire. The water should be heated inside the unit to a temperature of 112 ° C.
Under such conditions, all bacteria will die. After 50–70 minutes, the fire under the machine can be removed. The autoclave should be allowed to cool to a temperature of at least 30 ° C. After that, it is necessary to carefully bleed air and open the cover. It is recommended to drain the water and only then take out the containers. Canned food at home from river fish is prepared in this way much faster. The result is a delicious snack.
Canned carrots
Canned food at home from river fish can be prepared not only with onions, but also with carrots. This will require:
- River fish - 1 kg.
- Carrots - 700 g
- Onions - 700 g.
- Vegetable oil.
- Peppercorns, salt.
Cooking process
So, how to preserve river fish. For starters, it’s worth preparing the carcass. It is recommended to clean the fish from husks and entrails. You can remove fins and heads. After that, the fish should be placed in a deep container and salt. To withstand the product is recommended for an hour. During this time, you can prepare onions and carrots. Vegetables should be cleaned and washed. You can grate carrots on a coarse grater, and cut the onion into rings.
Now you can combine the products. Fish should be removed from the brine and mixed with chopped vegetables. In 0.5-liter jars, it is worth pouring 3 tablespoons of vegetable-based oil and loosely placing the fish. Otherwise, excess liquid will spill out of the containers when boiling. Banks should be closed with tin lids and placed in a cold oven. After that, you can turn on the fire and heat everything to 200 ° C. Stew fish for 4–5 hours. Then the containers can be removed, rolled up, turned over and wrapped. When homemade canned fish from the river fish have cooled, you can transfer them to the basement.
Carp in oil
Canned carps are no less tasty than small fish appetizers. To prepare you will need:
- Fresh carp - 1 kg.
- Vegetable-based oil - 1 tbsp. l
- Garlic - 1 clove.
- Onion - 1 head.
- Black pepper, coriander, ground dill, salt - to taste.
Cooking method
First you need to clean the carp from the husks, fins and entrails. After that, it is worthwhile to separate the head and cut the carcass into small pieces. Fish should be salted and sprinkled with spices. Carp must be put in banks. On top, it is recommended to lay out a layer of onion rings. The containers should be covered with lids, and then sterilized. Canned fish at home should be stewed well. It takes up to 10 hours to cook carp .
Water during sterilization must be added as it evaporates. The liquid should not be cold, but boiling. Otherwise, the glass jars will burst. The finished snack should be rolled up and then stored in a cool place. In this way canned food from bream is prepared.
Catfish in own juice
To prepare canned food from catfish, you will need:
- Fresh catfish - 1 kg.
- Salt - 1 tbsp. the spoon.
- Allspice and black.
- Carrot.
- Bay leaf.
- Citric acid - 0.5 g per jar, the volume of which is 0.5 liters.
How to cook
Thus, you can cook canned food not only from catfish, but also from carp, tench, carp and silver carp. First you need to prepare the fish. It is cleaned, washed thoroughly and cut into small pieces. When the water drains from the fish, it is necessary to place the product in a container and fill it with salt. It is recommended to observe the proportions. For 1 kilogram of fish, only 1 tablespoon of salt is required. The product should be kept for one hour at room temperature.
During this time, you can prepare glass jars and other components. Carrots should be peeled, washed and cut into pieces or chopped into a coarse grater. At the bottom of the prepared containers, lay a bay leaf, a few grains of black and allspice. Then it is recommended to make a layer of carrots and add citric acid. After that, the cans can be filled with fish, leaving a free space between the lid and food, at least 2 centimeters high.
How to sterilize
The containers should be covered and placed in a pan. Do not put glass jars directly at the bottom. They can burst. To avoid this, it is worth placing a grate at the bottom of the container, and then putting out the cans. After that, you can pour water into the pan so that its level is 3 centimeters below the covers.
Sterilize canned fish is under a closed lid for 8 hours. Periodically, add water to the pan. The liquid should not be cold, but boiling. Otherwise, the glass jars will burst due to the temperature difference. It is also recommended to lift the lids on the containers and squeeze the air out of the canned food using a spoon. At the end of the jar of fish you need to cool, without removing from the pan, and then roll up.