Canned mackerel with vegetables for the winter: 20 recipes

In the manufacture of home-made canned fish, mackerel is most often used. At the same time, you can harvest both mackerel in its pure form, and using vegetables. Canned mackerel for the winter can be prepared for absolutely every taste. There are dozens of popular recipes that are available to both experienced and novice housewives.

How to cook canned mackerel for the winter correctly

For the preparation of canned mackerel, you can see recipes with photos. This fish goes best with vegetables. Firstly, it is a fatty variety of fish that will perfectly decorate any table. Secondly, mackerel has a small amount of bones that are easy to disassemble or stew until completely soft.

Fish is important to properly prepare. To do this, you need to wash and clean the fish, cut off the head and fins. And also be sure to clean all the insides and rinse inside so that canned food does not have an unpleasant taste.

The classic recipe for homemade canned mackerel in a jar

The classic recipe for mackerel in tomato for the winter involves the use of the following ingredients:

• 1 kg mackerel;
• 1,5 kg of tomatoes;
• 1 kg carrots;
• half a kilo of sweet pepper and onion;
• 150 ml of vegetable oil;
• Xnumx g of granulated sugar;
• 50 g vinegar;
• salt, spices and various additives to taste.

A step-by-step algorithm for cooking mackerel in a tomato for the winter, a canning recipe:

1. Boil the fillet in salted water.
2. Remove from water, let cool.
3. Cut vegetables, grate carrots.
4. Plunge the tomatoes in boiling water, remove the skin.
5. Add oil to the tomatoes and mix with the rest of the vegetables.
6. Stew vegetables for half an hour.
7. Add vinegar and all the necessary spices to the stewed vegetables.
8. Put hot vegetables and mackerel in jars in layers.

Banks immediately roll up and turn upside down. Be sure to wrap with a blanket and leave to cool for several days. Then move to a permanent storage location.

Canned food for the winter from mackerel with onions and carrots

Ingredients for the recipe for canned mackerel with vegetables for the winter:

• 4 pieces of prepared mackerel;
• a couple of carrots;
• a couple of onions;
• laurel leaf – 4 pcs.;
• table salt, black peppercorns;
• 4 large spoons of sunflower oil.

Algorithm cooking:

1. Defrost the fish fillet and cut into pieces.
2. Grind carrots with a grater.
3. Onion cut into halves of the rings.
4. Place fish, carrots and onions in layers in sterilized jars.
5. Sprinkle each layer with spices.
6. Pour oil and cold boiled water on top.
7. Banks set in the oven.
8. Set the temperature to 150 °C.
9. Keep at this temperature for an hour.
10. After an hour, pull out, and then immediately roll up.

After a few days, you can lower the workpiece into the basement. This recipe is perfect for treating the whole family, as well as decorating the festive table as a snack.

Recipe for canned mackerel with eggplant for the winter

For harvesting mackerel with eggplant for the winter, there are different canned recipes. For the classics, most often you need:

• 2 kg of fish;
• the same amount of eggplant;
• 2 kg carrots;
• 6 bulbs;
• 3 large spoons of sugar;
• 400 ml of sunflower oil;
• 200 ml of tomato paste;
• 2 tablespoons of salt;
• a teaspoon of vinegar essence.

Recipe:

1. Finely chop the onion, grate the carrot.
2. Cut the fish into pieces.
3. Cut eggplant into small cubes.
4. Add vegetables to the pot and simmer for 40 minutes.
5. Add fish and after 40 minutes add vinegar.
6. Distribute to banks.
7. Roll up and wrap in a warm blanket.

After a while, you can hide for long-term storage. In the cold period, there will be completely home-made, delicious canned food on the table, surpassing store-bought products in taste. It is nutritiously tasty and only from natural products.

Canning for the winter: mackerel in tomato

Products for winter harvesting:

• fish fillet – 2 kg;
• tomatoes – 4 kg;
• 700 grams of onions;
• kilogram of carrots;
• 200 gram of sugar;
• salt 2 large spoons;
• 2 tablespoons of vinegar;
• laurel leaf;
• red ground pepper;
• half a liter of vegetable oil.

The step-by-step cooking recipe is not difficult:

1. Grate carrots.
2. Turn the tomatoes into a puree using a meat grinder.
3. Chop the onion finely.
4. Wash the fish, cut off the head and fins, cut into pieces.
5. Simmer in a saucepan for about 15 minutes.
6. Break the fish into pieces and remove the bones.
7. Mix vegetables in a bowl, add granulated sugar, salt, oil and mix.
8. Cook for 1,5 hours.
9. Add fish and cook for another 25 minutes.
10. 10 minutes before the end, add red pepper.
11. Pour into sterilized containers and seal tightly.

In winter, you can perfectly cook soup from this blank or serve ready-made canned food for mashed potatoes.

Canned mackerel with vegetables for the winter

The components of a delicious preparation do not differ from classic cooking recipes. It’s simple, fast and inexpensive:

• medium-sized tomatoes – 3 kg;
• fish – 2 kg;
• kilogram of bell pepper;
• 2 kg carrots;
• kilogram of turnip;
• 200 ml of sunflower oil;
• 200 ml vinegar 9%;
• Xnumx g of granulated sugar.

Easy to prepare:

1. Cut the fish into pieces, after cleaning, cutting off the head, fins, tails.
2. Boil for 10 minutes in salted water.
3. Grind tomatoes as desired with a blender or meat grinder.
4. Grate the carrots, cut the onion into rings.
5. Mix chopped vegetables with tomatoes and simmer for half an hour.
6. Add fish, oil, spices, vinegar and simmer for another 20 minutes.
7. Arrange in banks and roll up.

Recipe for mackerel in oil for the winter

For cooking canned food in oil, you can not take vegetables. It is enough just to take a small amount of fish, wash it, gut it, cut off the head and tail. Sprinkle the fish with salt and leave for an hour. Put lavrushka, fish, spices in prepared jars and pour oil. Cover jars with lids and sterilize. It is necessary to sterilize constantly adding water for 5 hours. Then tightly roll up the jars and wrap them in a warm towel.

Mackerel for the winter in the oven

A simple recipe with common ingredients:

• a couple of fish;
• a couple of onions and carrots;
• a teaspoon of salt;
• half a teaspoon of sugar;
• 100 ml of vegetable oil;
• Bay leaf.

Step by step cooking algorithm:

1. Cut the fish.
2. Grate carrots and cut onions.
3. Rub the fish with salt and sugar.
4. Put carrots, fish, onions in layers in a jar, pour oil, peppercorns.
5. Cover with a lid and place in the oven.
6. Preheat oven to 180°C and cook for 50 minutes.

Then pull everything out and roll it up.

Mackerel recipe with barley for the winter

For such a recipe, it is necessary, first of all, to boil pearl barley until half cooked. Grate vegetables or cut into strips. Grind tomatoes until puree. The fish must first be boiled, and then combined with stewed vegetables and cereals cooked until half cooked. Then pour oil and vinegar into jars, also put all the spices. Then the jars must be sterilized for several hours.

As a result, the hostess will receive a delicious snack that can easily feed the whole family.

Homemade canned food: mackerel in tomato with vegetables

Components for a culinary masterpiece:

• 2 kg of peeled fish carcasses;
• 3 kg of tomatoes;
• kilogram of onions, the same number of carrots and peppers.
• half a liter of tomato puree or sauce;
• 250 ml of oil can be sunflower or any vegetable;
• Xnumx g of granulated sugar;
• 2 large spoons of salt with a slide;
• black pepper in the form of peas;
• fragrant variety of pepper
• a small spoon with a slide of citric acid;
• Bay leaf.

Algorithm for creating a workpiece:

1. Clean the tomatoes.
2. Pepper cut into strips.
3. Grate half of the carrots on a coarse grater, cut the other half into cubes.
4. Put to the rest of the vegetables, add oil, salt, sugar, and sauce.
5. Cook for 40 minutes after the vegetables boil.
6. Add both types of pepper.
7. Boil the fish, remove the bones.
8. Put the fish to the vegetables, after boiling, cook for another 40 minutes.
9. At the end of the cooking process, add lemon.

Boil for a couple of minutes and pour into glass containers.

Mackerel with beets for the winter

Products for a culinary masterpiece:

• kilogram of fish;
• 200 g beet
• 700 g carrots;
• tomatoes 1,3 kg;
• 175 ml of any vegetable oil;
• coriander, mustard seeds and other additives as desired;
• 1,5 tablespoons of table salt;
• vinegar 9% – 100 g.

Step by step cooking algorithm:

1. Puree tomatoes through a meat grinder, place in a container with a thick bottom.
2. On low heat, wait until everything boils, then add chopped fish, chopped root vegetables.
3. Be sure to salt everything, add the fried onions, simmer for 90 minutes.
4. 3 minutes before the end of cooking, you need to pour in the vinegar.
5. Divide into containers and twist.

Then roll the workpiece into a jar and wrap it with a warm towel. Wait a few days for it to cool completely.

Canned food for the winter: mackerel with tomatoes

To prepare canned food with tomatoes, you need to take a couple of kilograms of fish and 1-2 kg of tomato. Tomatoes, before turning into a puree, it is better to leave without the skin. To do this, it is enough to scald them with boiling water and make an incision crosswise. The skin comes off easily. Then you can process the tomatoes in mashed potatoes and stew with fish. Or just pour pre-cooked fish. The best option would be to use a tomato, not tomato juice.

Lecho with mackerel for the winter

Food:

• 1 kg of headless fish;
• tomatoes 1,5 kg;
• half a kilo of onions and large peppers;
• 1 kg of carrots;
• 150 ml of sunflower oil;
• Xnumx g of granulated sugar;
• 50 ml of vinegar;
• salt to taste;
• add spices if desired.

Algorithm cooking:

1. Boil the fillet for 25 minutes.
2. Cut the fillet into pieces, remove the bones.
3. Cut pepper into strips and onion into rings.
4. Place the vegetables in a bowl and sprinkle with sugar.
5. Scald the tomatoes with boiling water and remove the skin.
6. Make tomato puree, mix it with butter and vegetables.
7. Put on the fire and cook everything on a small fire.
8. After half an hour, add the fillet.
9. After 10 minutes, you can pour into containers and roll up.

This treat will be enjoyed by the whole family.

Mackerel with beans for the winter

Soak the beans for 12 hours first. The ingredients for harvesting canned mackerel with vegetables for the winter are as follows:

• 5 kg of fish;
• 3 kg of tomatoes;
• per kilogram of onions and carrots;
• 600 g of beans;
• a glass of sugar;
• 400 ml of vegetable oil;
• 3 spoons of sugar;
• 200 ml of vinegar;
• bay leaf and pepper.

For preparation it is necessary:

1. Make tomato puree, bring to a boil.
2. Add sugar, salt and oil.
3. Simmer carrots and onions for 30 minutes.
4. Add boiled beans, chopped fish and simmer for 40 minutes.
5. At the end, add vinegar, and then seal tightly.

Canned mackerel with vegetables and rice

To cook mackerel in jars for the winter with rice and vegetables, you will need:

• 1,5 kg mackerel;
• 300 g of boiled rice;
• 1,5 kg of tomatoes;
• 3 carrots;
• 3 of Bulgarian peppers;
• 400 g onions;
• 200 ml of vegetable oil.

You need to cook like this:

1. Cut the fillet into pieces.
2. Chop the tomatoes and boil with 100 ml of oil for 10 minutes.
3. Add fish and simmer for another hour.
4. Fry the grated carrots, onions and peppers in the remaining oil.
5. Add vegetables to fish and simmer for 20 minutes.
6. Add rice and cook for another 15 minutes.

Then the appetizer can be rolled up and covered with a woolen blanket.

Canned mackerel with carrots

Canning can be done with a minimum set of vegetables. For a standard recipe, it is enough to have carrots, onions, and tomatoes. The fish must be boiled, taken away from the bones. Make a puree from the tomato, and stew the carrots and onions. Then mix everything, add oil and vinegar. Arrange in hot jars and roll up. Can be further sterilized. In this case, the use of a slow cooker or pressure cooker is perfect.

Spicy canned mackerel for spicy lovers

An excellent appetizer for those who prefer Asian cuisine. Mackerel for the winter in a jar in oil with hot spices. Ingredients:

• half a kilo of fish;
• carrots 300 g;
• chili 3 pieces;
• 300 g sweet pepper;
• 60 g of table salt;
• a glass of vegetable oil.

Cooking Instructions:

1. Cut the fillet into small pieces and boil in salted water for half an hour.
2. Cut the carrots and peppers into strips, and chop the chili peppers.
3. Put everything in a saucepan, add salt, oil and simmer for 20 minutes.
4. Roll everything into jars and carefully turn over.

As soon as after a couple of days the blanks have cooled down, you can hide them in a place of permanent storage.

Home-canned mackerel with garlic and cloves

Ingredients for a great preparation:

• 2 pieces of mackerel;
• 4 Cloves;
• a large spoonful of salt;
• 4 tablespoons of vegetable oil;
• bay leaf a couple of pieces;
• two small spoons of sugar;
• a few peas of black and allspice;
• 4 cloves of garlic;
• a couple of sprigs of fresh dill.

You need to prepare like this:

1. Wash the fish, gut and cut into portions.
2. Salt the mackerel and leave to marinate.
3. After 60 minutes, prepare and sterilize the jars, in which put all the spices in equal parts.
4. Lay out the fish pieces and pour oil on top.
5. Put the jars in a saucepan, fill with water up to the shoulders and put to sterilize.
6. After 5 hours, you can pull out and roll up. Then wrap it up so that it slowly cools down and only after a couple of days the blanks are sent to a permanent storage place.

Recipe for canned mackerel in a pressure cooker

To prepare a workpiece in a pressure cooker, it is enough to have simple ingredients:

• 900 g fillet;
• 3 tablespoons of oil;
• 15 peas black pepper;
• 3 teaspoons of oil;
• Bay leaf.

The recipe is easy to follow:

1. Cut the fillet and put it in prepared jars.
2. Lay spices, salt and oil on top of the fish.
3. Place the lid on top, pour some water into the pressure cooker and place the jars.
4. Simmer 2 hours.

Then all banks should be rolled up and prepared for storage.

Recipe for canned mackerel in a slow cooker

For housewives who have a slow cooker in the kitchen, there is the following recipe for harvesting mackerel fish for the winter with the following ingredients:

• 1 mackerel;
• 1 bulb;
• 1 teaspoon salt;
• a third of a spoon of citric acid;
• half a cup of water;
• 80 ml of vegetable oil;
• Bay leaf;
• a pinch of pepper mixture.

Cooking in a slow cooker is easy:

1. Cut the onion into rings.
2. Put two-thirds of the onion into the multicooker bowl.
3. Cut gutted fish into slices.
4. Mix fish with pepper and spices.
5. Mix salt with citric acid.
6. Mix with hot water.
7. Put the fillet in pieces on top of the onion rings.
8. Pour in water.
9. Throw in the bay leaf and pepper.
10. Pour in vegetable oil.
11. Put on the “extinguishing” mode.
12. Cook 6 hours.

Put in jars, previously prepared and sterilized. Close hermetically.

Canned mackerel with vegetables in a slow cooker

The following components are required:

• 1 fish;
• 1 carrot and bulb each;
• a tablespoon of tomato paste;
• a teaspoon of granulated sugar;
• a tablespoon of oil;
• salt and pepper to taste;
• bay leaf

Instructions for preparing canned fish for the winter from mackerel:

1. Cut the fish clean, pepper, salt and leave to marinate.
2. Cut the onion into rings, grate the carrots.
3. Put the vegetables in the multicooker bowl, pour in a little oil and put on the “Frying” mode for 10 minutes.
4. Pour in a glass of water and wait until it has completely evaporated.
5. Lay out the fish.
6. Dilute tomato paste in a glass of boiling water, add sugar, pour into a multicooker bowl.
7. Close the lid and put on the “extinguishing” mode.
8. Open the lid after 20 minutes.

Transfer the contents to clean jars and roll up.

Rules for storing homemade canned mackerel

The rules for storing canned fillets at home are the same as for other canned foods. First of all, cool temperature is important. But at the same time, the temperature should not fall below zero in winter. A basement or cellar is best suited for storage. An unheated pantry or an insulated balcony is perfect for the apartment. And also it is necessary to protect the access of sunlight. Preservation storage room should be dark and without signs of mold and mildew on the walls. Canned fish should be thrown away immediately if it is swollen. Otherwise, you can poison the whole family.

Conclusion

Canned mackerel for the winter can be prepared by any housewife. To do this, it is enough to have simple ingredients, as well as directly mackerel. The fish should be medium-sized, fresh, without signs of spoilage. Before you cook it, you need to wash, cut off the fins, head, tail. You can store canned mackerel in the basement, cellar or on the balcony. It is important that the jars are completely hermetically sealed, and the lids are not deformed during storage.