Canned fish is good in that it is suitable not only for whipping up soup, but also for serving with boiled potatoes - very tasty! If you or your other half love to spend time by the river with a fishing rod, then pay attention to this article! You can cook canned food in a slow cooker even from the smallest river fish. Stop spoiling the cat with fresh river gifts, it's time to harvest delicious home-made canned food. In this article you will find recipes that will help you prepare a catch tasty, and then save it in banks for a long time.
Canned fish with oil
To cook such canned fish from river fish in a slow cooker, perches, chebachki, scavengers and any other river fish that you have are suitable. We’ll prepare canned foods that will taste and taste no worse than the most expensive store ones!
Will be required for cooking:
- a kilogram of fish;
- 10-15 peas of black pepper;
- two cloves;
- Bay leaf;
- bulb;
- three tablespoons of sunflower oil;
- half a liter of water;
- salt.
You can not add onion, but it will not be superfluous, it will give a special aroma and taste to canned fish. From the river fish in the multicook you really manage to cook amazing canned food. Follow the instructions and get a delicious product!
Cooking canned fish with butter
The first step is to prepare the fish: remove the heads, gut, cut off the fins and tails, remove the scales. Cut the fish in portions if large. Canned fish from small river fish in a slow cooker are prepared from whole carcasses.
- Cut the onion into rings, put on top of the pieces of fish.
- Add all the seasonings described above, be sure to salt.
- Pour half a liter of water, put on the "Extinguishing" mode.
When ready, you can eat fish immediately, or you can arrange them in jars, put them in the refrigerator and remove them as needed. How to close cans of river fish prepared in a multivark by banks so that they are stored for a long time, we will tell at the end of the article.
Such a fish can be eaten directly with seeds - they will be boiled, soft and will not interfere with the taste of canned food.
Homemade canned fish and vegetables
It is very pleasant to open a jar of such canned food on a cold winter evening and eat with boiled potatoes, recalling the summer days and the very fishing on which we managed to catch this fish! You can also cook a light soup, it will be very tasty, and it will take a minimum of time to cook - just add potatoes, bring to readiness, and you can take a spoon.
What is required for cooking homemade canned river fish in a multicooker? The main thing is fish, and everything else is in every house. You will need:
- about 3 kg of small river fish;
- a kilogram of carrots;
- onions (1 kg);
- 3 kg of tomatoes;
- three tablespoons of sugar;
- two tablespoons of salt (you can and more, you need to taste);
- a teaspoon of ground black pepper;
- two glasses of sunflower oil;
- a glass of table vinegar - 9%.
Cooking canned fish with vegetables
To taste the canned fish made in the multicooker resembles high-quality sprats in tomato sauce. Prepare the product for the future, so that any day you can open a jar of delicious fish that you caught yourself!
- Carrots and onions must be peeled. Cut the onion into half rings, and carrot into cubes or circles. Fry in sunflower oil until a beautiful golden color.
- Pass the tomatoes through a meat grinder, mix with carrots and onions, add sugar, salt, pepper, sunflower oil.
- Clean fish from heads, fins, entrails, and scales. Put in a slow cooker, pour vegetable sauce.
- Set the mode "Extinguishing", wait for a signal of readiness.
- Open the lid, pour in the prepared vinegar, set the quick mode.
By readiness, canned foods can be eaten immediately, without insisting. It’s not necessary to remove the bones, you don’t even feel them, they will be so soft and boiled!
Canned Tomato Sauce
I would like to immediately warn that it is dangerous to cook such home-made canned food, because after them you will never want to eat store-bought foods again! From river fish you get incredibly tasty, ideal canned food that can be used for cooking soups or just eat with potatoes or bread. Another advantage of such canned food is the benefit. Even if you or your spouse are not fishermen, you can buy river fish much cheaper than sea fish.
Ingredients:
- kilogram of river fish (any);
- bulb;
- 5 tablespoons of tomato paste;
- two bay leaves;
- ground pepper mixture;
- two tablespoons of 9% vinegar;
- salt.
There is absolutely nothing superfluous or difficult to find on the list. And such canned food is prepared very simply.
Cooking canned food in tomato sauce
- Remove heads, tails and fins from fish. Gut, cleanse the scales; it’s useless for us in canned food.
- Cut the onion in any convenient way.
- Put onions and fish on the bottom of the multicooker pan. Add salt, pepper, mix. Pour a little water - a glass will be enough. Put on "Extinguishing" - 1 hour.
- After the signal of readiness, you need to add tomato paste, vinegar. Try it, if necessary add more salt or seasoning. Put the bay leaf, again set the "Extinguishing", but the time is half as much.
When hot, such canned food is not as tasty as in cold, so we recommend waiting for it to cool completely.
We reviewed the recipes for canned food in a slow cooker from river fish. Now I would like to talk about how to keep the product for a long time in banks.
Rules for closing canned food in jars
There are many ways to close cans so that products are stored for a long time.
If you are going to close the canned food immediately when ready, while they are still hot, then use this method:
- Wash jars without detergent, but with baking soda. Put a metal plate or basin on the stove, pour a little water - on the finger from the bottom. Set the cans down with the neck, bring to a boil.
- Boil cans over low heat for 1-2 minutes. Carefully remove the dishes, put the boil lids on. Lay out the canned food, tightly close the lids.
- Turn the cans upside down to cool completely.
If you close canned food that has already cooled down, put them in clean jars, put in a basin with water and boil for 15 minutes, covering with lids, but not corking. Then close the covers.