Who doesn’t know what canned fish is? Tender fish canned in its own juice or various sauces is a wonderful invention of mankind! Ready-to-eat canned foods are a great base for making soups or salads. Their selection on the shelves of modern stores is wide and varied, but the quality often leaves much to be desired. But what if you cook yourself such a dish as canned fish? At home, this is quite real, although it will require a sufficient amount of time. But how pleasant it is to subsequently open such a jar, knowing that its contents are absolutely harmless and natural, and even cooked with care and love!
How to make canned fish?
Ingredients:
- fish (catfish, pike, cod);
- salt;
- ground black pepper;
- bay leaf;
- allspice peas;
- vegetable oil
Fish preparation
Canned fish at home is not so difficult to prepare. The main thing in this process is to comply with the technology. It begins with the preparation of fish fillets. The carcass must be cleaned, gutted, removed tail and dorsal fins, separate the head and gills and pull out the ridge. Rinse the cleaned fillet with cold water and pat dry with napkins.
Pickling
Cut the fish into small pieces, add some spices. Salt and ground pepper will be sufficient. Mix gently so as not to damage the pieces of fish, and leave to marinate for an hour and a half.
Can preparation
At this time, you can do tara. Homemade canned fish is most conveniently stored in glass jars with tight metal lids. It is best to give preference to small containers of the same size, so that during subsequent heat treatment their contents are heated equally. So, for example, jars of 500 or 700 ml are suitable. So, the container must be thoroughly washed, dried. Put on the bottom of each jar a pair of leaves of laurel and several peas of allspice .
Fish laying
Once the time has passed for the pickling of fish, you can put the pieces in jars. It should be remembered that canned fish, cooked at home, does not tolerate free space in the container. Therefore, the pieces must be packed tightly, trying to fill all the free space, but you should not be too zealous, otherwise porridge can turn out. Cover the filled jars with food foil, pressing it tightly to the neck so that as little air as possible enters the jar.
Heat treatment of blanks for a dish called "Canned fish"
At home, our canned food is cooked in the oven. To do this, you need to heat the stove to 140 degrees, place the jars on the wire rack, and place a baking sheet with a small amount of water under it (it is necessary so that the juice flowing from the container does not start to burn, emitting corrosive vapors). As soon as the contents reach a boil and begins to simmer slightly, you should reduce the heat to 100 degrees and leave the canned food to simmer for 5 hours.
Cans
Cooking time is running out, so you can begin the last step. It is necessary to boil vegetable oil. And do not forget to boil the caps. Remove the hot jars from the oven, remove the foil and very carefully pour the hot oil inside. Cover with lids and place in the stove again for 30 minutes. After half an hour, the cans with the finished product must be taken out, rolled up and turned upside down, left to cool, after which they are completely ready for use!