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Canned fish in autoclave

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Cooking canned food and fish dishes in an autoclave takes a little time. The taste of this preservation is natural, almost all useful substances are preserved in fish. Canned fish in an autoclave can be made from almost any kind of fish with all sorts of additional ingredients. The best recipes and method of preparing fish are described in this article.

Homemade canned fish

Working with an autoclave requires attention. To make canned food tasty, you need to follow certain rules.

  • The autoclave operates at high temperatures and under considerable pressure, so during cooking the stew cannot be moved, dropped, removed the cover and even just touch. First he has to finish cooking, then the gas is turned off, and after the tank has completely cooled, you can open it.
  • In large fish, as a rule, large bones are removed, and small fish, such as sprats, are cooked in the autoclave as a whole and even with the head.
  • The dish in the container for seaming collapses so that it remains about 2 cm to the neck, otherwise the lid will be torn off.
Important! If canned fish in an autoclave are made in oil and fried before, use of breading is not recommended!
  • Water is poured into the apparatus so that the lids of the cans are covered by 1-2 cm.
  • Before you put the autoclave on fire, you need to check the tightness, whether the cover is closed, whether everything is done correctly.
  • Canned fish in an autoclave are made at a temperature of 100-120 degrees. During cooking, it must be constantly checked, otherwise the final result may be disappointing.

Recipe canned in oil at home

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Recipe canned in oil at home

Fish in oil - the easiest option, how to make canned fish in an autoclave. Fish for this dish at home take any. Fine and small sprat will do as well, but best of all, still take carp, rudd, catfish, silver carp or something similar.

Ingredients:

  • Fish - 5 kg;
  • Onions - 500 g;
  • Carrots - 500 g;
  • Vegetable oil - 150 g;
  • Salt - 55 g;
  • Black peppercorns;
  • Laurel - 10 leaves.
Important! You can put in the autoclave for further preparation, only rolled up cans!

Cooking:

  1. The fish is first cleaned, the head is cut off, the giblets reach. If the fish is large, it should be cut into convenient pieces (to fit in a jar) and pickled for 2-3 hours.
  2. Carrots and onions peeled. The carrot is cut into rings or rubbed on a grater, and the onion is shred in half rings.
  3. Twist cans are washed out with covers. Peppers, vegetables and fish are layered on the bottom. In each half-liter jar you also need to lay 1 bay leaf. Top preservation is poured with oil and sealed.
  4. All the jars are ready, they are set in an autoclave and cooked at 110 degrees for 1-1.5 hours. With prolonged cooking, the fish boils soft and small bones become less noticeable.

After cooking, when the autoclave has cooled, these homemade canned fish are taken out, dried and hidden in the pantry.

A simple recipe for canned fish in an autoclave

A simple recipe for canned fish in an autoclave

Fish in its own juice is a very tasty and healthy dish. Catfish, silver carp or similar large fish is best for this recipe. You can also combine two or more species, for example, fatty fish with dietary fish.

Ingredients:

  • Fish - 3 kg;
  • Onions - 1 pc .;
  • Black pepper - 9 peas;
  • Vegetable oil - 3 tbsp. l;
  • Laurel - 3 leaves.

Cooking:

  1. The fish is cleaned, gutted, head should be removed.
  2. Clean fish is cut into medium pieces (to fit in a jar).
  3. Onions are peeled and cut into rings.
  4. Spice, onions, and then fish pieces are laid out in washed jars. Put them tightly so that there is very little free space in the bank. But up to the edge of the banks, 2 cm of free space is mandatory!
  5. On top of the fish, pour the oil (no more than a tablespoon per half-liter jar) and then the containers are rolled up.
  6. Rolled up tanks are installed in the device. Conservation is done 35-40 minutes at 110-115 degrees. When the autoclave is turned off, you need to wait for it to cool, get the jars and remove them for storage.

Such canned fish in an autoclave is prepared for long. If the fish is large, it is worthwhile to remove the bones in advance, because they may not have time to boil soft and will later be caught in canned food.

Important! If you put a little bit of sugar in the canned food, the fish will not lose its shape and will not fall apart.

How to make bullheads in tomato

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How to make bullheads in tomato

Homemade canned fish - dishes for all times, for example, are very popular in the tomato steers cooked in an autoclave. For the price of such a dish is inexpensive, but it can be used in a separate form or added to other dishes.

Ingredients:

  • Gobies - 5 kg;
  • Onions - 500 g;
  • Tomato paste - 150 g;
  • Sugar - 150 g;
  • Vinegar - 2 spoons;
  • Water - 1.7 liters.

Cooking:

  1. Gobies wash. Offal, head, and the upper husk must be removed.
  2. Prepared gobies are placed in a large bowl, salted and left for 2 hours.
  3. Now you need to fry the fish in flour until cooked.
  4. On another frying pan chopped chopped onion. When it becomes transparent, add tomato paste, sugar.
  5. Finished fry is rolled into a pot of boiling water, and vinegar is immediately added. The resulting mass must be thoroughly mixed, and as soon as it boils - turn it off and remove from heat.
  6. Banks do not have to be sterilized in advance, but it is important to thoroughly wash them, as well as the lids. At the bottom of the cans pour a little tomato dressing (about 2-4 spoons), then put the bulls. When the fish is laid out, the rest of the dressing is distributed. It is important to leave in each bank until the neck free 2 cm.
  7. The prepared containers are rolled and determined in an autoclave. The apparatus is set on fire and first heated on medium heat so that the temperature on the thermometer reaches 110 degrees. After that, the fire is reduced and maintained at this level for 1 hour.

After the canned fish was cooked in an autoclave for an hour, the cooker was turned off, the autoclave was allowed to cool, and then the preservation was taken out.

Recipe for canned fish in broth

Recipe for canned fish in broth

At home, prepare a variety of fish dishes in an autoclave. This recipe uses strong broth for pouring fish. After these canned foods are left in the can for some time, the liquid thickens a little like brawn.

Ingredients:

  • Silver Carp - 3 kg;
  • Dill, parsley and celery - 1 medium bunch;
  • Tomato paste - 50 g;
  • Salt - to taste;
  • Black pepper - to taste;
  • Laurel - 1 sheet per each jar;
  • Water.
Important! If the temperature in the autoclave is not observed, the fish will end up either raw or overcooked.

Cooking:

  1. The fish is cleaned, gutted. From the head, fins, tail boils strong broth. Greens, tomato paste, spices are added to it.
  2. The fish is cut into medium pieces, fried in breading.
  3. Washed jars are filled with 2-3 cm of freshly prepared broth. Then they lay out the fish. It remains to put the laurel and pour the broth so that there is still 2 cm to the edge of the jar.
  4. Preparing such a dish for half an hour in an autoclave at 110 degrees.

Canned fish in an autoclave with beans

Canned fish in an autoclave with beans

Canned fish with beans is an independent dish that is perfect for lunch and dinner.

Ingredients:

  • Pike or bulls - 2 kg;
  • Dry beans - 1 tbsp .;
  • Onions - 2 pcs .;
  • Tomato paste - 100 g;
  • Vegetable oil - ½ st .;
  • Salt - 45

Cooking:

  1. The night before cooking canned, pour the beans in cold water. In the morning the beans are washed.
  2. Pike gutted, head, fins, tail to be removed. The fillet is cut into medium pieces (it is desirable that there are no bones in the meat), and then it is salted.
  3. Onions are peeled and cut into cubes, then it needs to be fried in a pan. When it becomes transparent, add a tomato and fry the mixture for another 3 minutes. That's it, tomato dressing is ready.
  4. Banks are washed out in advance. Put a little tomato dressing on the bottom. Then you need to lay a layer of fish and beans. When the jar is full, a tomato dressing is topped into it, leaving an empty space up to 2 cm from the edge of the neck.
  5. Homemade canned fish rolled and prepared in an autoclave for 1 hour, at a temperature of 110 degrees.

Canned fish in an autoclave is not worse than those sold in the store. Fish retains juice, taste, remains very healthy and nutritious. In cooking such dishes are simple. The main thing is to find a suitable recipe that the family will like and follow the rules of cooking.

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