Canned fish for the winter at home

Preservation for the winter is a very exciting process. Experienced housewives try to prepare as much food as possible for the winter. Canned fish for the winter at home is no exception. This tasty and fragrant preparation will delight the whole family, and will also be at hand for numerous holidays.

What kind of fish can be made at home canned

For the preparation of home canned food, any fish, both river and sea, is suitable. Most often, a catch from a local reservoir is used, for example, crucian carp, pike, carp, bream and other inhabitants of rivers and lakes. If there is access to a seafood product, then it is also successfully used for home canning.

It is important to properly prepare all canned food so that it is adequately sterilized and germ-free.

Benefits of making homemade canned fish

There are several benefits of making homemade canned food. First of all, such blanks are much tastier than store-bought canned food.

If you follow all the technology correctly, then you can successfully apply conservation at home according to various recipes. It is important to follow the basic rules:

• cleanliness must be observed at all stages of the preparation;
• oil must be of the highest quality;
• fish must be picked up absolutely clean and fresh, without signs of spoilage and staleness;
• lengthy sterilization is required.

Only if all the basics are observed, you can cook delicious, safe home-made canned fish.

Carefully! Botulism!

Botulism is a specialized disease that affects the central nervous system. To avoid infection with botulism, it is recommended to sterilize canned food as thoroughly and as long as possible. If the jar is swollen, then repeated heat treatment may not help. In this case, doctors advise throwing away the jar along with the contents and lid.

How to preserve fish at home

With proper canning of fish, it does not need to be stored in special conditions – a dark room with room temperature is enough. Before proceeding with conservation, it is recommended to select the fish correctly. It must be a healthy fish without damage to the skin.

You can cook the catch in your own juice, in a marinade, as well as in tomato sauce, or make it like store-bought sprats in oil. Each of the methods has a number of advantages.

Sterilization of home canned food in the oven

To sterilize blanks in the oven, it is recommended to follow the following rules:

• you can put both cold and hot containers with canned food in the oven;
• to install containers, oven grates are used, on which cans of canned fish are installed;
• it is necessary to put metal lids on the container, but you do not need to tighten them;
• temperature for sterilization – 120 ° C;
• sterilization time – how much is indicated in the recipe;
• it is necessary to get the jars with an oven mitt and put them on a dry towel so that the containers do not burst from the temperature difference.

It takes 10 minutes to sterilize the lids. A separate advantage is the fact that in the oven for sterilization you do not need to use a large saucepan and a large amount of water.

Sterilization of home canned food in an autoclave

Using an autoclave allows you to make homemade canned fish safe and sterilize without much hassle. Sterilization of canned fish requires a temperature of 115 °C. At this temperature, it is enough to sterilize the jars for half an hour. After 30 minutes, it is necessary to cool the canned food to a temperature of 60 ° C.

Homemade canned fish in tomato

Fish in tomato for the winter is prepared according to a variety of recipes, depending on the type, on the preferences of the hostess, as well as on the chosen recipe. Ingredients for cooking capelin in tomato sauce:

• capelin or sprat – 3 kg;
• turnip onions – 1 kg;
• the same amount of carrots;
• 3 kilos of tomatoes;
• 9 tablespoons of granulated sugar;
• 6 tablespoons of salt;
• 100 g vinegar 9%;
• peppercorns, bay leaf.

Recipe:

1. Grind tomatoes and put to boil.
2. Coarsely grate the carrots, cut the onion into rings.
3. Fry vegetables in oil.
4. Put the fried vegetables in the tomato paste.
5. In a cast-iron container, lay the catch and tomato paste in layers. In this case, the top layer must be necessarily tomato.
6. Throw all the spices there and put on a small fire for three hours.
7. 10 minutes before readiness, it is necessary to pour all the vinegar into the pan, but so that the acid penetrates into all the fish layers.
8. Spread out and roll into jars of half a liter.

Then sterilize in an autoclave for 30 minutes. If there is no access to an autoclave, then just in a pot of water. Fish canned at home in a jar is cooked both with an autoclave and with an oven.

Homemade canned river fish in tomato

To prepare a river catch in a tomato, you will need the following products:

• 3 kg of river product;
• 110 r flour;
• 40 g salt;
• 50 ml of oil;
• 2 medium carrots;
• 2 bulbs;
• tomato paste – 300 g;
• black peppercorns;
• bay leaf – 3 pcs.

Canned fish in tomato for the winter is easy to prepare:

1. Prepare, clean and gut the fish.
2. Rinse thoroughly and put in a bowl with salt.
3. Leave it overnight.
4. Rinse the next morning from salt and roll in flour.
5. Fry the catch in a frying pan in oil.
6. Cool the finished product.
7. Peel and finely chop the onion and grate the carrots.
8. Fry them until half cooked.
9. Mix 300 grams of tomato paste and 720 ml of water.
10. Put 3 peppercorns in each jar, bay leaf.
11. Put carrots and onions in a jar.
12. Place fried fish on top.
13. Pour in the sauce until the neck begins to narrow.
14. Put the jars on sterilization, cover with lids without twisting.

Then you should sterilize all the cans in a pot of water, pull them out and twist them. Hermetically sealed jars must be wrapped so that they cool slowly.

Canned fish for the winter from river fish

The recipe for canned fish for the winter can be prepared without the use of tomatoes. You will need small river fish: roach, bleak, crucian carp, perch.

 The ingredients for the recipe are as follows:

• 1 kg of small catch;
• 200 g onions;
• 100 ml of vegetable oil;
• 150 ml of water, or dry wine;
• vinegar 9% – 50 ml;
• salt and spices to taste.

Step by step cooking algorithm:

1. Clean the fish, cut off the head and fins, rinse.
2. Cut the onion into rings, put on the bottom of the pan, fish on top and so on in layers.
3. Salt each layer.
4. Add spices, vegetable oil, vinegar, dry wine.
5. Place the pot on the stove and simmer slowly.
6. It is recommended to stew for 5 hours.
7. Arrange everything in hot, processed jars.

Roll up and wrap carefully.

Canned fish in the oven

Canned fish for the winter at home can also be prepared using the oven. It’s easy, and to prepare you will need:

• 300 g of catch;
• a teaspoon of salt;
• a little ground black pepper and a couple of peas;
• 50 gram vegetable oil.

Stages of preparation:

1. Clean the fish, cut off the head of the fins, disassemble into fillets.
2. Cut the boneless fillets into pieces.
3. In a prepared sterilized jar, put pepper and lavrushka, as well as layers of salt and fish.
4. Set the jars on a baking sheet, where you first lay a towel.
5. Preheat the oven to 150 °C and sterilize the fish jars there for two hours.

After 120 minutes, the jars can be rolled up tightly and allowed to cool under a warm blanket. After home canned food has cooled, they should be sent to a dark, cool place for storage.

Preservation of fish at home immediately in jars

You will need quite a few products:

• fish, preferably large;
• table salt;
• 3 tablespoons of any oil;
• pepper peas.

Stages of preparation:

1. Clean the fish, rinse and cut into pieces.
2. Transfer to jars in layers with salt and pepper.
3. Put a towel on the bottom of a large saucepan, and also put the jars of fish.
4. Cover the jars with water so that it covers half of the contents of the preservation.
5. Sterilize for 10 hours.

With this method, the preparation of the bones becomes soft, and the preservation will turn out to be completely ready for use. Now it can be rolled up and put into storage.

Home-canned fish with onions and carrots

Great for preserving bream or any river trifle. For a kilogram of product, you will need 700 grams of onions and carrots, as well as a little peppercorns and salt.

Algorithm cooking:

1. Clean the fish, gut and rinse.
2. Grate with salt and leave for an hour.
3. Mix the catch with carrots, grated on a coarse grater and with onions, cut into rings.
4. Pour 3 tablespoons of oil into jars and lay the fish tightly so that there are no extra gaps.
5. Simmer for 12 hours over low heat.

Then pull out, roll up the jars and turn over to check the tightness. After a day, when the canned food has cooled, they can be moved to a permanent storage place.

How to preserve fish in oil

Canned fish for the winter at home can also be prepared from solid little things. It is enough to use oil. Ingredients:

• small fish of any kind;
• black pepper peas;
• a large spoonful of vinegar 9%;
• clove bud;
• 400 ml of vegetable oil;
• a teaspoon of salt;
• You can add tomato paste if you like.

Preparation:

1. Clean the fish, wash it, if large – cut into small pieces.
2. Put everything in jars and add vinegar, and if provided, tomato paste.
3. The fish should not take up more than 2/3 of the jar.
4. Pour in the oil to the level of the fish.
5. Top up the rest with water, leave empty about 1,5 cm from the surface of the jar.
6. Cover the jars with foil and place on the lower rack of the oven.
7. Turn on the oven and preheat to 250°C. Then reduce to 150 ° C and simmer for two hours.

Lids should also be sterilized for 10 minutes in boiling water. Then cover the jars with lids and seal tightly after 5 minutes.

Canned fish for the winter with garlic and coriander

To prepare a recipe with garlic and coriander you will need:

• flax — 1 kg;
• tomato sauce – 600–700 g;
• 3 pods of hot pepper;
• 5 cloves of garlic;
• 3 pieces of horseradish root;
• 100 salt;
• half a teaspoon of pepper;
• half a teaspoon of coriander;
• 3 pieces of bay leaf;
• a large spoonful of nutmeg.

Recipe:

1. Prepare, clean and gut the fish.
2. Cut into pieces.
3. Prepare and grind spices.
4. Mix tomato sauce with garlic, pepper, and then pour over the fish, placed in a jar interspersed with bay leaf.
5. Then cover the jars and sterilize.

After sterilization, wrap canned food, seal tightly and store.

Canned fish for the winter from sardines

Canned sardines for the winter are no different from other fish preparations in terms of the method of preparation. It is necessary to clean the fish, rinse, and then put it in jars with oil or tomato sauce. Be sure to sterilize the blanks so that infection does not occur in home canned food.

How to cook canned fish with onions and celery for the winter

To prepare this unique recipe you need:

• lin 1 kg;
• turnip 200 g;
• 650 ml of olive oil;
• 3 bulbs;
• 20 g horseradish root;
• celery root – 60g;
• 100 g of garlic;
• Bay leaf;
• black pepper peas;
• salt to taste and ground pepper.

The recipe is simple: you need to put out tench with turnips, garlic and all the spices in the oven. Then put into jars and sterilize. After that, roll up and wrap in a warm blanket.

Small river fish in a tomato for the winter in jars

Fish canned at home in jars is not difficult to prepare. It is enough just to take all the necessary ingredients: fish, tomato paste, salt, pepper. All this must be packed tightly in jars, and then stewed for 10 hours so that the bones become as soft as possible. Tomato sauce will also add sourness and soften the fish during stewing. Then it is enough to roll up the finished canned food and put it in heat to cool slowly.

Homemade canned fish in tomato sauce with vegetables

You can also roll fish into jars using vegetables. Then the appetizer for the winter will turn out richer and for every taste. You will need a kilogram of crucian carp, 300 grams of beans, 5 onions, 600 ml oil, horseradish root and various spices to taste.

It is recommended to put onions, fish, beans, as well as all spices in layers in jars. Put the jars themselves in a saucepan on fire in water. The water level should not exceed half the can. Stew in water for at least 5 hours, until the beans and fish become completely soft.

Then roll up and turn over.

Recipe for canned fish for the winter with spices

To prepare spicy canned fish, you need a sufficient amount of spices and spices: cloves, coriander, horseradish root, peppercorns, nutmeg. In this case, it is important to properly put out the fish and seal it tightly.

Canned fish in a slow cooker for the winter

For housewives who have a slow cooker, there is a special recipe for making seams for the winter.

Ingredients:

• 700 g of river fish;
• 60 g fresh carrots;
• onions – 90 g;
• 55 ml of vegetable oil;
• lavrushka;
• table salt -12 g;
• 35 g of tomato paste;
• 550 ml of water;
• Xnumx g of granulated sugar;
• ground pepper teaspoon.

Preparation:

1. Cut and clean the fish.
2. Cut and grate carrots with onions.
3. Put the fish with oil in the bowl of the multicooker.
4. Add salt, sugar and bay leaf.
5. Add carrots and onions and spread over the entire surface.
6. Dilute tomato paste with water and pour into a bowl with fish.
7. On the “Extinguishing” mode, cook for 2 hours.
8. Then open the lid and in the same mode for another 1 hour.
9. Put the fish in jars and sterilize for 40 minutes.

Then roll up the preservation and cool.

Rules for storing home-made canned fish

Fish preserved for the winter should be stored in a dark and cool room. If the jar swells, it should be destroyed, as the infectious components of canned fish can be very dangerous. The best option is considered a cellar or basement. If the preservation is well sterilized, then storage in a dark place and at room temperature is possible.

Conclusion

Canned fish for the winter at home is easy to prepare, but at the same time they can taste better than most industrial options. It is important to properly observe the technology of sterilization and processing of raw fish.