Homemade canned food cooked in a pan on the stove will never turn out as delicious as in an autoclave. This machine is widely used not only in the food industry in the production of canned fish, vegetables, and meat, but also in everyday life. The home-made canned fish (autoclave) prepared in this device, the recipes of which are presented in our article, retain almost all nutrients, vitamins, and minerals. At the same time, dishes are prepared several times faster than on the stove.
Features of cooking fish in an autoclave
When working with an autoclave, some nuances should be taken into account that will help to avoid troubles while working with the device and prepare delicious home-made canned fish:
- The preparation of canned food in an autoclave takes place under high pressure and at high temperature. That is why you should follow all safety precautions when working with it.
- Before lighting a fire under the apparatus, first pressurize and check the integrity of the autoclave.
- You can open the device only when the temperature inside drops to 30 degrees.
- Canned fish in an autoclave is prepared at a temperature of 100-120 degrees. Cooking time depends on how you want to see the final result: boiled stew or whole slices with soft bones.
- Do not put the raw materials in jars to the top, you need to leave a couple of centimeters from the edge. Otherwise, the lid may be torn off the can.
- Cans in the autoclave are completely filled with water, even 2 cm higher than the lids.
Natural fish in oil: a recipe for canned fish in an autoclave
Nothing can be tastier than canned fish in oil with spices. The only exception is canned fish, cooked at home, where you know how much and what you put in the jar.
Natural fish with the addition of oil is prepared according to the following technology (based on a 0.5 l jar):
- sterilize jars and lids;
- cut the fish into pieces weighing at least 50 g and salt, observing the proportions: 1 teaspoon of salt without slide per 500 g of raw material;
- at the bottom of each jar put three pieces of allspice black pepper and on a bay leaf;
- put fish on top of the spices, leaving 2 cm from the edge of the can;
- add vegetable oil (1 tbsp.spoon);
- put lids on jars and roll them up;
- start sterilizing cans in an autoclave. To do this, install the device on a stove, place it inside the can and bring the temperature in it to 110 degrees. Autoclave canned fish is cooked for 1 hour.
When cooking canned food according to this recipe, it should be borne in mind that from 0.5 kg of fish, 1 half-liter can of home-made cans is obtained.
Canned fish at home in an autoclave (gobies in tomato)
Delicious in an autoclave is obtained and fish cooked in tomato. One of the most affordable options for canned food is bull-calf in tomato, which tastes as good as factory products. According to the recipe below, you can cook 8 half-liter jars of canned fish.
To do this, you need to buy 5 kg of fish in advance and clean it, removing the head and entrails. After that, salt the gobies and leave in a bowl for 2 hours so that they absorb enough salt. Then the fish is fried in breading from flour until cooked.
At the next stage, tomato filling is prepared. To do this, fry the onion (0.5 kg) in vegetable oil, then add tomato paste (150 g) and 6 tablespoons of sugar. When the frying is ready, it is transferred to a pot of boiling water (1.7 L) and vinegar (2 tablespoons) is added. As soon as the tomato sauce boils, the pan is removed from the heat.
Now you can begin to cook canned fish in a special machine (home autoclave). To do this, pour a couple of spoons of tomato fry on the bottom of the sterilized cans, and then the gobies are laid on top. When all the fish is decomposed, the remains of frying must be poured evenly over all banks. After that they put on covers and roll up with a can opener. A home autoclave is installed on a gas stove and at a maximum fire the temperature in the apparatus is brought to 110 degrees, and then it is held for 1 hour. After the time has passed, the stove is turned off, and the banks are left in the apparatus until completely cooled.
Canned crucian in an autoclave
Homemade canned crucian carp is prepared using the same technology as any other fish in oil. First prepare cans and lids. Then proceed to the processing of fish. The head, gills, entrails and all fins are removed from the crucian carp. Then the fish is cut into small pieces across the ridge, and if crucian carp are large, then along. After that, you need to salt it to taste.
Meanwhile, peppers are poured into the jars (black and allspice) in the jars, a bay leaf is placed and the fish is being rammed. During cooking in the autoclave, the raw material settles heavily, so crucians are tightly placed in the jar, but you still need to leave the “legal” 2 cm from the edge. When the fish is tamped, it is watered on top with vegetable oil (1 tbsp.spoon) and the jars are placed in an autoclave. Cooking time is 25-45 minutes. The smaller the bone of the fish, the faster it will cook.
Autoclave fish fillet
To prepare canned food according to this recipe you will need any fresh fish fillet. It is cut into pieces of 80 g, salted and rammed into jars along with allspice and bay leaf. But even more delicious and aromatic are obtained canned fish in an autoclave, cooked with vegetables. To do this, when applying raw materials to the jar, add 30 g of carrots and onions. Vegetables can be cut into small pieces or left whole.
The cooking time for fish fillets in an autoclave should not exceed 25 minutes. Otherwise, the fish pieces will turn into aromatic porridge.
How to cook sprats in tomato sauce in an autoclave
Favorite many canned sprats in tomato sauce can be prepared independently using an autoclave. To do this, it is not necessary to clean the fish, especially if it is small. That's exactly what canned fish is cooked in an autoclave on an industrial scale - they take sprats directly with their heads. In addition to fish, you will also need tomato filling. To cook it, add tomato sauce (400 ml) to the onions and carrots fried in a pan. You will also need peas of black pepper (3 pcs.), Bay leaf (2 pcs.), 2 cloves of garlic and sugar (1 teaspoon). The sauce can be bought at the store or prepared independently from tomato paste, water and spices.
When the filling is ready, add salted sprat (500 g) to it, mix everything well and ram it into jars. Canned food is prepared for 1.5 hours at a temperature of 110 degrees and a pressure inside the autoclave of 4 atmospheres.