Despite the wide range of canned fish available in stores, many housewives prefer to canned fish on their own. This process is simple, walking is long - the sterilization time for canned fish ranges from 6 to 10 hours.
Pickled fish recipe
Almost all types of fresh and salted fish can be marinated. Before marinating fresh fish, it is recommended to salt it so that it is good for food, while salted fish, on the contrary, must be demineralized and only then marinated.
To make canned fish from pickled fish at home, you need to take the following products:
- 2-3 kg of fish;
- 5 liters of water;
- 60 g granulated sugar;
- 3 g allspice;
- 2 g of carnation buds;
- 2 g of black peppercorns;
- 3 g coriander;
- 100 ml of 9% table vinegar;
- 40 g of salt.
Fish intended for pickling (fresh or salted), if desired, can be pre-boiled.
Then put a saucepan of cold water on the fire and bring to a boil. After that, dissolve salt and sugar in water, and tie spices (cloves, coriander, allspice and black peppercorns) in a napkin or a piece of clean cloth and put them in a saucepan with water and boil for 20-30 minutes. 10 minutes before the end, pour in the vinegar.
Then remove the cooked marinade from heat and refrigerate. Place the prepared fish in it and keep it there for 3-4 hours. After that, carefully catch the fish and place in clean, dry jars. Pieces of fish can be sprinkled with various ground spices to taste (black and allspice, cinnamon, coriander, ginger). You can also shift the layers of fish with bay leaves and anise seeds (these spices should be consumed in small quantities, only for flavor).
Strain the marinade through a gauze filter and pour the prepared fish. Then seal the jars with lids and store in a cool, dark place. A cellar is best suited for this.
Recipe for canned fish in tomato sauce
To prepare canned fish at home in a tomato for 4 half-liter jars you will need:
- 2 ½ kg of fresh fish (pike perch, asp, mackerel or horse mackerel);
- 300 g onions;
- 2 kg of tomatoes;
- 4 carnation buds;
- 4 bay leaves;
- 4 allspice peas;
- 4-5 st. l. granulated sugar;
- 1 tbsp. l. salt;
- 4-5 st. l. 6% vinegar;
- 150 ml of vegetable oil.
Gut fish intended for canned food, remove heads, tails and fins. Clean the river fish, cut the large ones into pieces (the small ones can be preserved whole). Then rinse the fish thoroughly, dry with a paper towel and sprinkle with coarse salt at the rate of a tablespoon of salt per kilogram of fish. Soak the fish for about 30 minutes, then roll in flour and fry on all sides in a frying pan in vegetable oil.
Then chill the fish for half an hour. Place in clean, dry jars and top with hot tomato sauce. To prepare it, peel the onions, cut into thin half rings and fry until golden brown in vegetable oil. Wash the washed tomatoes through a sieve, grater or mince. Then transfer to an enamel pan, put on fire, put fried onions and spices (bay leaves, allspice, cloves), add salt, sugar and vinegar. Bring the sauce to a boil. Fill the jars with fish and tomato sauce 2 centimeters below the top of the neck.
Then place a wire rack on the bottom of a large saucepan and place the jars on it. Carefully pour water heated to 70 ° C (it should be 3-4 centimeters below the top of the neck). Cover the pan with a lid, put on fire and heat the jars for about 50 minutes, then cover each with a lid and sterilize for 6 hours. Then, without removing from the pan and without removing the lid, cool the cans and roll them up.
