Basic Rules
So that your work does not go to waste, you need to follow the cooking rules:
- For canning, it is better to use fresh fish, but in a pinch, frozen fish will do. But in the latter case, you need to let the product thaw slowly, preferably in the refrigerator;
- Before cooking, pike must be cleaned, fins removed and heads cut off. Cut the prepared carcasses into pieces 3-4 cm wide. If the pike is large, then it is better to remove the fillet and preserve the fish without the ridge and large bones. There is no need to select small bones; during the cooking process, they will become soft, just like in canned food from the store.
It is better to store canned food in the cold - underground or in the refrigerator. Storage period - no more than 6 months. Only canned goods made using an autoclave can be stored for 1 year.
Cooking features
The process of preparing canned pike involves long-term stewing of the fish in jars or in a separate container. This takes from 4 to 6 hours, unless you use an autoclave. However, this process is not very difficult, and even a novice cook can cope with the task. Knowledge of several important points will help him get the best result.
The shelf life of home-canned pike meat is a year, but preparations made in an autoclave can be stored twice as long.
Canned pike cooked in the oven
Not everyone has an autoclave, but equally tasty canned pike can be prepared in the oven.
- prepared pike (cleaned, cut into pieces);
- salt and spices to taste;
- bay leaf 2 pcs. per jar of 0.5 liters;
- allspice peas – 5 pcs. on the jar;
- vegetable oil – 100 ml per jar.
Place the cut fish into a large bowl or basin. Salt, pepper, you can use any other spices of your choice. The easiest option is to buy ready-made seasoning for fish. Mix everything well so that the seasonings are well distributed, and leave the fish to infuse for an hour and a half.
While the fish is brewing, prepare jars and foil for lids. Place a bay leaf and peppercorns in each jar. Fill the container with fish, placing it tightly. There is no need to fill it all the way to the top; just fill the jars up to the shoulders.
Cover the jars with foil lids. Place the jars on a wire rack; it is better to place a baking sheet with water under the wire rack to prevent the broth from the jars from getting onto the bottom of the oven. Turn on the oven, setting the temperature to 150 degrees. As soon as the liquid in the jars boils, reduce the heating level to 110 degrees. Cook for 5 hours.
Towards the end of the cooking time, prepare the oil: measure the required amount and heat until smoking. Remove the jars, carefully remove the foil lids and pour in 2 tablespoons of oil. Roll up immediately.
Homemade canned fish. Photo recipe
Oddly enough, it’s quite easy to prepare canned food at home. This recipe is suitable for canning any fish and even meat. You can make an oil canned stew (here is the recipe >>), you can make it in tomato sauce, the recipe is the same, you just need to add tomato paste. Yield: 2.2 kg of pike made 4 cans of homemade canned food. It is better to take pike up to one and a half kilograms, preferably one kilogram, because... her bones are not so large and it will be easier to cut, because they will be softer).
Product composition:
- fish (pike) - 2.2 kilograms;
- onion - 1 onion;
- carrots - 1 piece;
- sunflower oil - approximately 300 grams;
- salt, spices (to taste);
- black peppercorns - 5-6 pieces per 1 jar;
- allspice peas - 1-2 pieces per 1 jar;
- cloves - 1 piece per 1 jar (optional);
- bay leaf - 1 piece per 1 jar;
- tomato paste - 2 tablespoons per 0.5 liter. a jar (if we want canned food in tomato sauce);
- foil - enough to cover the neck of 4 cans
Preparation:
I’ll make a reservation right away - there should be a lot of fish, our recipe calls for 2.2 kg of fresh pike, I would start making canned fish at home from 4-5 kilograms. So that the oven is full. Yes, I did it once and for six months).
So we take the pike, wash it and remove the scales. You can read how to remove scales more easily here >>. There is also a good tool for cleaning fish.
Now let's gut our future canned pike))). We cut off the fins, remove the tail and head - you don’t have to throw all this stuff away, but cook a delicious fish soup
Cut the fish into portions, add salt and let sit for about half an hour.
Peel the onions and carrots, then chop them, size according to your preference
Wash the jars and put some onions, carrots and spices on the bottom
Next, we place the fish very tightly, but with common sense. You can top the fish with onions and carrots. You can apply it without reaching the top of the 5mm can, because the fish will settle. Next, there are 2 ways to immediately pour sunflower oil or after stewing the fish, I pour it after.
We roll everything up with foil and put it in the oven for 30 minutes at 150 degrees. After half an hour the fish will boil, reduce the temperature to 110 degrees and simmer our canned fish for 5 hours.
After 5 hours, bring the sunflower oil to a boil, take out the jars and VERY!!! Carefully pour it into the jars so that there is oil above the fish. I repeat - pour carefully!!! and slowly!!! the oil will boil and bubble. Now we put the lids on top (which are screwed on); if the jars are to be sealed, we return the foil to its place and set it for another 30 minutes at 110 degrees.
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We take out the jars and screw them on or roll them up with lids treated with boiling water. All canned fish at home is ready! You can store them for at least six months; we don’t keep them for much longer - we eat them all)
On the left are 3 oil cans, on the right is 1 in tomato sauce)
Enjoy your meal!
Canned pike with vinegar, cooked in a slow cooker
It is convenient to prepare canned pike in a slow cooker.
- prepared pike – 2 kg;
- odorless refined oil – 1 cup;
- vinegar 9% - 0.5 cups;
- salt and spices to taste.
Place the fish, cut into pieces, into a suitable container, add salt and sprinkle with spices, mix and leave to marinate for 10-12 hours (overnight). Then put the fish in a bowl, pour in the oil. Fill the glass halfway with vinegar, then add water to the brim. Pour this liquid into the bowl. Cook in stewing mode for 5 hours.
Description of preparation:
Stewed pike at home is not as difficult as it seems at first glance.
I am sharing a recipe on how to prepare such a preparation at home. For example, I made one jar and calculated the quantity for one half-liter. You can add whatever spices you like, but bay leaf and allspice are required. After rolling, turn the jars upside down and let them cool in this position. Try this recipe and you will never buy canned food at the store again. This recipe is suitable for stewing not only pike, but any other fish. Bon appetit! Purpose: Inexpensive Main ingredient: Fish and seafood / Pike Dish: Appetizers / Salty Geography of cuisine: Russian cuisine
Canned pike in tomato
You can prepare canned pike in tomato. It is best to use fresh tomatoes crushed and pureed through a sieve. If you don’t have fresh tomatoes, you can use tomato juice or tomato paste diluted with water.
- cleaned and cut into pieces pike – 2.5 kg;
- onion – 300 g;
- tomato mass – 2 l;
- salt to taste
- vegetable oil for frying.
Sprinkle the cleaned fish with salt and spices, mix and leave to brew for 1.5 hours. Heat oil in a frying pan. Fry the fish on both sides. It is not necessary to fry until done, just enough to form a crust. Place the fish in a large saucepan. Separately, fry the chopped onion and layer the fish with it.
Salt the tomato mass. Pour it into the fish and put the pan with the preparation on the fire. Simmer at low simmer for 1 hour. Transfer the finished fish into sterilized jars, pour in tomato sauce and roll up immediately.
Canned pike cooked in a pressure cooker
You can quickly cook canned food in a pressure cooker.
- prepared pike, cut into pieces – 2 kg;
- salt – 2 tbsp. l. (without slide);
- allspice (peas) – 1 teaspoon;
- bay leaf – 4 pcs.;
- vegetable oil – 250 ml;
- boiling water – 700 ml.
Place the fish pieces in a pressure cooker in rows. Season each row with salt, sprinkle with pepper, and arrange with a bay leaf broken into pieces. Drizzle with oil and pour in hot water. Do not stir.
Canned pike fish with vegetables
You can cook canned fish with vegetables. Carrots and onions are usually used. If desired, you can add bell pepper. The recipe uses tomato paste for dressing; it is important to purchase a quality product that does not contain dyes or other additives. You can use fresh tomato puree.
- pike, cleaned and cut into pieces – 3 kg;
- carrots – 1 kg;
- onion – 1 kg;
- vinegar 9% - 100 ml;
- sugar – 3 tbsp. l.;
- tomato paste – 800 g;
- water – 200 ml;
- garlic – 3-4 cloves;
- vegetable oil – 5 tbsp. l.;
- salt and spices to taste.
For spices, you should use black and allspice peas (10-12 pcs.), bay leaf (5-6 pcs.), coriander or mustard seeds (1 tbsp.).
Cut the onion into thin half rings, grate the carrots into thin strips (it is better to use a grater for Korean salads). Add tomato paste and water to the vegetables and stir. Add salt to taste, add sugar. Finely chop the garlic and leave it aside for now.
Pour vegetable oil into a thick-bottomed saucepan or cauldron. Layer the vegetable mixture and fish. The first and last layer should be vegetables. Place spices on top and sprinkle with chopped garlic. Cover tightly with a lid and simmer over low heat for 3 hours. There is no need to stir, but you should check periodically to check the liquid level. If necessary, add water.
10 minutes before the end of stewing, add vinegar. Having finished stewing, put the fish with the dressing in half the jars and roll up.
About the benefits of home canning
Canned fish is a category of products that is not used every day, but is very helpful at the right time. Few people know that canned fish can and should only be prepared at home. Of course, some consider it unnecessary to spend time preparing homemade fish preparations, because on the shelves there is a huge selection of this product for every taste.
But hardly anyone will argue about the benefits of home canning, since manufacturers add various additives to their products, sometimes even forgetting to indicate them on the packaging. Some additives are not healthy at all, and if we talk about home canning, then you know for sure that your product is natural and does not contain harmful additives.
To prepare canned food, you can take any type of fish that is in your refrigerator or the one that is your family’s favorite. These can be large varieties of sea fish or small river fish.
You can cook canned fish in a pressure cooker, oven or slow cooker. Also, each housewife has the right to independently choose the recipe and ingredients. There are two main ways of cooking: with oil or with the addition of tomatoes and vegetables.
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