Mackerel is useful in any form, including in canned food. Even after heat treatment, it retains a sufficient amount of iodine, calcium, amino acids, vitamins and trace elements important for the body. But along with this, the method of storing canned food in a tin can is far from the safest. Any damage to the packaging can lead to the initiation of an oxidative reaction inside the can, which in turn will lead to spoilage of the product. The best option in this case is to cook canned mackerel at home. The recipes presented below allow you to cook fish on the stove, in the oven, slow cooker, autoclave. Let's consider them in more detail in our article.
The secrets of making delicious canned mackerel
In fact, cooking canned food from mackerel is not difficult, and even a novice housewife can do it. And to make the fish tasty the first time, it is recommended to listen to the following tips:
- Mackerel slicing will be easier if the fish is not thawed to the end. Then the pieces will retain their shape and will look more appetizing.
- Place jars filled with mackerel in a cold oven only.
- Under the bottom of each can is recommended to put wet sand. This will prevent cracks in the glass during the preparation of canned food.
- For canned fish, it is important to adhere to the established cooking technology. At home, mackerel should be cooked for at least half an hour at 120 degrees. Only at this temperature do the botulism bacteria die, causing acute poisoning of the person with toxins.
The most delicious canned mackerel at home
Tasty, aromatic, healthy and also economical canned food can be prepared according to the following recipe. To do this, you need an oven, a sterilized glass jar with a volume of 500 ml, mackerel (1 carcass weighing 300-350 g per 1 jar), bay leaves, peas, peppermint oil (40 ml), salt (10 g), a lid for the jar.
Canned fish from mackerel at home is prepared in the following sequence:
- They wash the fish, remove the insides, head, tail, cut into pieces no more than 4 cm thick.
- At the very bottom of the jar spread laurel and pepper. Mackerel is rammed from above.
- After that, salt is poured and vegetable oil is added.
- The jar is covered with a lid (without elastic), put on a baking sheet with sand and sent to a cold oven. The cooking temperature is 120 degrees.
- Canned mackerel will be ready in 3 hours. During this time, the fish manages to boil well in its own juice and its bones become soft, as in factory canned food.
Mackerel prepared according to this recipe can be preserved in the traditional way. The main thing is not to forget to put gum on the jar.
Mackerel in oil
In order to cook a fish according to this recipe, you will need a minimum of ingredients, and her taste is just wonderful. You can’t even say that this mackerel was cooked in oil at home.
Canned food for this recipe is cooked in the oven. But before that, you first need to wash, cut and gut the fish, cut it into pieces and ram the jar. Then add a teaspoon of salt, peas and pour vegetable oil so that 2 cm (about 200 ml of oil) remain to the edge of the jar. Put the glass jar in the oven on wet sand. Set the heating temperature to 180 degrees, after 15 minutes reduce it to 110 degrees and simmer the mackerel in oil for another 4 hours.
Canned Mackerel Tomato at Home
To prepare canned mackerel fish, you will need directly the fish itself (a large carcass weighing 400 g), tomato paste (1 tbsp. Spoon), a small onion, salt and spicy spices to taste (bay leaf, peppercorns mixture).
Lay in layers in the pan: onions, fish, spices. Then, some water is poured into the bottom and put on a slow fire. Mackerel should be stewed for 2 hours, after which tomato paste diluted with water is added to it. After that, the fish should be darkened again to get really canned food. Mackerel in tomato at home will be cooked on the smallest fire for another 2 hours. In the process of preparing fish, make sure that the water does not boil away. Otherwise, the mackerel will burn.
Canned mackerel with vegetables for the winter
To cook fish according to this recipe, you need boiled and peeled mackerel (1 kg). To do this, the gutted carcass of a fish without a head is boiled for 20 minutes and disassembled so that there are no bones. Now you need to do vegetables.
From fresh tomatoes (2 kg) make a tomato, add grated carrots (0.4 kg) and onions (350 g) to it. It is also necessary to introduce such components as salt (1.5 tbsp. Tablespoons), vegetable oil (240 g), sugar (4 tbsp. Tablespoons). Simmer vegetables for 1 hour, then add fish and cook for another 40 minutes. 15 minutes before the end of cooking pour 30 ml of acetic acid (70%) into the pan. Arrange the workpiece in sterile jars and roll up.
Autoclave canned mackerel
You can cook canned food from mackerel very quickly using an autoclave. To do this, wash the fish in the same way, cut them into small pieces and ram them into cans. After that, put a teaspoon of salt, sugar and vinegar (9%), vegetable oil (1 tbsp. Spoon), spicy spices to taste. Then you need to roll up the cans with lids and place them in an autoclave.
Cooking canned mackerel at home occurs within 50 minutes at 120 degrees. The fish as a result of cooking is soft, juicy and pitted.
Recipe for canned mackerel in a slow cooker
It is easier, tastier and faster to cook canned food in a slow cooker. To do this, cut the fish into slices (2 carcasses) and put it in the multicooker bowl. Then you need to add sugar (1 tablespoon), coriander and salt (1 teaspoon each), ground pepper (¼ teaspoon), several bay leaves. After this, it is necessary to pour vegetable oil at a rate of 70 ml per fish (140 ml in total) and 250 ml of black tea into the multicooker bowl. To prepare a strong brew, it is necessary to pour tea without additives (2 tbsp. Tablespoons) with the indicated amount of boiling water.
All of the above ingredients are loaded into the multicooker bowl. If you plan to further preserve the cooked fish, then you need to add more vinegar (2 tbsp. Tablespoons). Canned mackerel at home is cooked in a slow cooker for 2 hours in the "Stew" mode. After that, the device will automatically switch to heat maintenance. In this mode, you need to cook canned food for another 1 hour. And only after that they can be rolled up in sterilized jars.
Braised Mackerel (as canned)
The taste of sardines cooked according to this recipe is very similar to canned tin cans, although fish is cooked in an ordinary pan on the stove.
First, chopped onions and carrot slices to the bottom of the pan. Then, spices (lavrushka, peppercorns) and salt (1 tablespoon) are added to the vegetables. Thin circles of lemon (3-4 pcs.) Are laid out on top, and then the fish is sliced. At the next stage, add vegetable oil (130 ml) to the pan and add so much water that it almost completely covers the fish. Put the pan on a slow fire and cook canned food from mackerel at home for at least three hours.
Fish prepared according to this recipe is not suitable for canning. But if necessary, when loading the ingredients into the pan, you can add a tablespoon of vinegar. Then at the very end of cooking it will need to be laid out in banks and rolled up with a can opener.