Homemade canned food cooked in a pan on the stove will never taste as good as in a pressure canner. This device is widely used not only in the food industry in the production of canned fish, vegetables and meat, but also in everyday life. Homemade canned fish (autoclave) prepared in this device, the recipes for which are presented in our article, retain all nutrients, vitamins and minerals almost completely. At the same time, dishes are prepared several times faster than on the stove.
Features of cooking fish in an autoclave
When working with an autoclave, you should take into account some nuances that will help you avoid troubles when working with the device and prepare delicious homemade canned fish:
- Cooking canned food in an autoclave occurs under high pressure and at high temperature. That is why you should take all precautions when working with it.
- Before lighting a fire under the apparatus, first build up the pressure and check the tightness of the autoclave.
- You can open the device only when the temperature inside drops to 30 degrees.
- Canned fish in an autoclave is prepared at a temperature of 100-120 degrees. The cooking time depends on how you want the final result: boiled stew or whole pieces with soft bones.
- You should not put raw materials in jars to the top; you need to leave a couple of centimeters from the edge. Otherwise, the lid of the jar may come off.
- The jars in the autoclave are filled completely with water, even 2 cm above the lids.
Homemade canned river fish - 6 finger-licking recipes
It is not difficult to prepare canned river fish. Having such blanks makes life a lot easier. Canned food is completely ready to eat, you can use it to prepare various snacks - salads, sandwiches, pita rolls, etc.
You can prepare canned fish for the winter from any type of river inhabitants, including small fish. The only difficulty in cooking is cleaning the fish. It needs to be freed from scales, gutted and cut into pieces. Small fish can be left whole carcasses.
Cooking recommendations
For preservation, you can use any seafood – river, sea, lake. Adviсe:
- You should not mix river and sea species. If you add crucian carp from the lake to river fish, the taste will become brighter and richer.
- Spices are necessary during the cooking process. Coriander relieves the carcass of the characteristic smell of mud. But don't add a lot of seasonings. The taste can easily be ruined if you add too much. Add 3-5 black peppercorns. Cloves are added if the housewife wants a spicy taste.
- Frozen products must be thawed at room temperature.
- For preservation, it is necessary to cut off the heads, fins and remove the entrails.
- For convenience, the fins and tail are cut off with scissors.
To ensure that the contents of the jars are well steamed, we use foil. You need to close the neck of the jar with it, press it against the neck so that no air gets in during cooking.
Natural fish in oil: recipe for canned fish in an autoclave
Nothing can be tastier than fish preserved in oil and spices. The only exception is canned fish prepared at home, where you know how much and what you put in the jar.
Natural fish with the addition of oil is prepared using the following technology (based on a 0.5 liter jar):
- sterilize jars and lids;
- cut the fish into pieces weighing at least 50 g and salt, observing the proportions: 1 level teaspoon of salt per 500 g of raw material;
- Place three pieces of allspice black pepper and a bay leaf on the bottom of each jar;
- Place the fish on top of the spices, leaving 2 cm from the edge of the jar;
- add vegetable oil (1 tbsp);
- put the lids on the jars and roll them up;
- start sterilizing the jars in an autoclave. To do this, install the device on the stove, place it inside the jar and bring the temperature in it to 110 degrees. Canned fish is cooked in an autoclave for 1 hour.
When preparing canned food according to this recipe, it should be taken into account that 0.5 kg of fish yields 1 half-liter jar of home canned food.
In this article we will tell you how to prepare canned “homemade stew” type bream in an autoclave.
homemade stew will consist of bream.
What ingredients will you need besides the fish itself? Salt, butter, tomato paste (in this recipe we recommend using Krasnodar sauce), black peppercorns, bay leaf. We will prepare two types of canned food: in oil and in tomato.
You should start by thoroughly cleaning the fish: remove all the scales, remove the fins, completely remove all the entrails, cut off the head. The fish should be cleaned very carefully so that there are no remains of intestines and other entrails, which in the future may negatively affect the taste of the finished stew. We recommend using an ordinary toothbrush to remove the insides and thoroughly clean the internal cavities. After cleaning, the fish should be as clean as possible. We recommend taking small bream, you can take larger or smaller ones, the main thing is that the weight of the cleaned fish is 38 kg. Based on this weight of fish, we plan to get approximately 78 cans of finished canned food like “homemade stew.”
Next, you should cut the apples into small pieces into a half-liter jar.
In each jar you should put 3-4 black peppercorns, 1 small bay leaf, or half a large leaf.
Place chopped fish on the bottom. We recommend using small pieces of fish. This is necessary in order to effectively fill the voids inside the jar. After placing the ball of fish, it should be salted - a maximum of a teaspoon of salt. We advise you to throw even half a teaspoon of salt onto the fish ball. After salting, we continue laying the fish. When the jar is half full, add one spoon of vegetable oil (unrefined oil). Then we continue to lay the fish and try to avoid the formation of voids, that is, lay the fish tightly, if necessary, with light force. Next you need to add 1 quarter teaspoon of salt and one tablespoon of oil. As a result, it turned out to be half a liter jar with half a teaspoon of salt. This is if you prepare stew according to the recipe “homemade stew - canned in tomato.”
There are ways to prepare canned food like “homemade stew” using equipment for the production of stew , when you throw two and three tablespoons of sunflower oil into a half-liter jar; these recipes are called “fish in oil.” This is what you like.
In this case, you should put a little less salt, because Krasnodar sauce will also be used. Another important point. You should try not to fill the jar completely, that is, not to the very top, because fish will expand at high temperatures when sterilized in an autoclave.
We recommend preparing “canned fish in oil” as follows: put 4 black peppercorns and 1 bay leaf on the bottom of the jar. You can immediately throw in the salt and add half a teaspoon of tomato at once, and one tablespoon of tomato paste while putting the fish in the jar. You can use tomato paste, juice, or sauce.
According to this recipe, the fish must also be laid without voids, gradually filling the entire space. When the jar is half filled, add a tablespoon of tomato paste and tomato juice and a small amount of salt. All this is done to taste, as you like.
In this recipe, add one teaspoon of salt to a maximum of half a liter jar. We use tomato paste and tomato sauce, already slightly salted.
Place the fish in the jar to a level 3-4 centimeters below the top edge of the jar.
Next you need to tighten the cans with a seaming wrench. In total we got five cans in oil. Take two tablespoons of oil.
Canned fish at home in an autoclave (gobies in tomato)
Fish cooked in tomato also turns out delicious in an autoclave. One of the most budget-friendly options for canned food is bulls in tomato, which are in no way inferior in taste to factory-made products. Using the recipe below, you can prepare 8 half-liter jars of canned fish.
To do this, you need to buy 5 kg of fish in advance and clean it, removing the head and entrails. After this, salt the bulls and leave them in a bowl for 2 hours so that they absorb enough salt. The fish is then fried in a flour coating until cooked through.
At the next stage, prepare the tomato sauce. To do this, fry onions (0.5 kg) in vegetable oil, then add tomato paste (150 g) and 6 tablespoons of sugar. When the frying is ready, transfer it to a pan of boiling water (1.7 l) and add vinegar (2 tablespoons). As soon as the tomato sauce boils, remove the pan from the heat.
Now you can start preparing canned fish in a special apparatus (home autoclave). To do this, pour a couple of spoons of roasted tomato into the bottom of sterilized jars, and then put the bulls on top. When all the fish has been laid out, the remaining frying must be poured evenly into all the jars. After that, put the lids on them and roll them up with a can opener. Place a home autoclave on a gas stove and, at maximum heat, bring the temperature in the apparatus to 110 degrees, and then hold it for 1 hour. After the time has passed, the stove is turned off, and the jars are left in the apparatus until they cool completely.
How to make gobies in tomatoes
How to make gobies in tomatoes
Preparation:
The bulls wash themselves. The giblets, head, and outer husk must be removed. The prepared bulls are placed in a large bowl, salted and left for 2 hours. Now you need to fry the fish in flour until cooked. Chopped onions are fried in another frying pan. When it becomes transparent, add tomato paste and sugar. The finished frying is transferred to a pan of boiling water, and vinegar is immediately added
The resulting mass needs to be mixed thoroughly, and as soon as it boils, turn it off and remove from the heat. It is not necessary to sterilize the jars in advance, but it is important to wash them thoroughly, as well as the lids. A little tomato dressing (about 2-4 spoons) is poured into the bottom of the jars, then the bulls are placed
When the fish is laid out, the remaining dressing is distributed. It is important to leave 2 cm free in each jar up to the neck. The prepared containers are rolled up and placed in an autoclave. The device is placed on the fire and first heated over medium heat so that the temperature on the thermometer reaches 110 degrees. After this, the fire is reduced and maintained at this level for 1 hour.
After the canned fish has been cooked in the autoclave for an hour, turn off the stove, wait until the autoclave has cooled down, and then take out the canned fish.
Fish fillet in an autoclave
To prepare canned food for this recipe, you will need any fresh fish fillet. It is cut into pieces of 80 g, salted and compacted into jars along with allspice and bay leaves. But canned fish in an autoclave, cooked with vegetables, is even more tasty and aromatic. To do this, when adding raw materials, add 30 g of carrots and onions to the jar. Vegetables can be cut into small pieces or left whole.
Cooking time for fish fillets in an autoclave should not exceed 25 minutes. Otherwise, the fish pieces will turn into a flavorful porridge.
How to cook sprat in tomato sauce in an autoclave
Many people’s favorite canned sprat in tomato sauce can be prepared independently using an autoclave. To do this, it is not at all necessary to clean the fish, especially if it is small. This is exactly how canned fish is prepared in an autoclave on an industrial scale - the sprat is taken straight from the head. In addition to fish, you will also need tomato sauce. To prepare it, you need to add tomato sauce (400 ml) to the onions and carrots fried in a frying pan. You will also need black peppercorns (3 pcs.), bay leaves (2 pcs.), 2 cloves of garlic and sugar (1 teaspoon). You can buy the sauce at the store or make it yourself from tomato paste, water and spices.
When the filling is ready, add salted sprat (500 g), mix everything well and compact it into jars. Canned food is prepared for 1.5 hours at a temperature of 110 degrees and a pressure inside the autoclave of 4 atmospheres.
How to prepare canned fish from pike in oil without pumping up the pressure?
Pike is a finicky fish, as it often turns out dry when cooked. But canned food with the addition of oil turns out simply excellent. The fish becomes tender, soft and juicy, much tastier than industrially canned food.
Required products (per 700 g jar):
- 300-400 g pike;
- 1.5 tsp. salt;
- 3-4 buds of cloves;
- 6-8 peas of hot pepper;
- 2 bay leaves;
- 2 tbsp. vegetable oil.
How to cook:
1. Place half the spices and a teaspoon of salt at the bottom of the jars.
2. Next, fill the jar with the 1st layer of fish and add the remaining salt.
3. Compact the second layer of fish pieces, leaving a space of 1-2 cm. Top with the remaining spices and vegetable oil.
4. Cover the jars with lids, but do not roll them up. Place everything in the autoclave.
5. Pour water so that it covers the jars by a third. Close the pressure canner, light the stove and cook for 35 minutes.
6. Afterwards, reduce the gas slightly so that the pressure is established at 1.5 atmospheres and wait another 1.5 hours.
Cool the autoclave, remove the jars and immediately roll up their lids (while they are hot). Cover with a warm blanket and leave to cool.
And if you have pike left, fry it in a frying pan in sour cream or mayonnaise. The meat will become much juicier this way. For detailed recipes, see another article.
Canned fish in an autoclave
Almost every Russian has canned fish in his refrigerator, stored just in case. You can always quickly make soup from them, make a quick salad, or bake a pie with filling.
However, recently the quality of canned fish leaves much to be desired. In the struggle for profit, manufacturers try to stuff even harmful residues from production into a tin can. Thus, buying canned food in a store becomes like roulette: you either get a quality product, or a mess of planks, bones and other unappetizing parts of fish. Therefore, it is much safer to prepare home canned food in an autoclave. This way you will get a tasty product without harm to your health.
Autoclave fish at home
Preparing fish in an autoclave is very simple. To do this, it is enough to understand at least a little the technology of the autoclave and follow the chosen recipe.
Operating principle of the autoclave
If you don’t go into all the technical details, an autoclave is just a boiler made of stainless steel. The boiler has a sealed lid with a pressure gauge and thermometer. Inside the boiler there are cassettes on which cans of canned food are located. Canning fish in an autoclave occurs thanks to pressure, which allows you to raise the temperature inside the autoclave to 120 degrees and above. It is at this temperature that all harmful microorganisms die and the product is sterilized.
Canned fish with tomatoes in an autoclave
You can cook fish in an autoclave in different ways. For example, using broth or a large amount of onions. We preferred to choose the most popular recipe - canned fish in an autoclave with tomato sauce.
We need very few ingredients for this:
- 2 kg fish;
- 2 large onions;
- tomato paste;
- tomato juice ;
- vegetable oil.
1. Process the fish
Processing fish for an autoclave is no different from the standard method. If your fish is small, then you can preserve it whole carcasses. We leave the soft fins and small bones, as they will still boil in the autoclave. Then we gut the carcass, wash it and cut it into a bowl. Afterwards we add salt.
Before loading the fish into a canning jar, we fry it in a frying pan. This way we will remove excess moisture. In addition, this will allow our pieces to retain their shape after sterilization.
2. Chop onions and carrots
To preserve fish in an autoclave, onions are always cut into rings. And the carrots are grated on a coarse grater. After all the vegetables are chopped, place them in a frying pan and fry in a large amount of oil. After 2 minutes, add tomato paste and tomato juice. Simmer it all for 10 minutes.
3. Place ingredients in jars
Don’t forget to prepare the jars for sterilization first: thoroughly wash, dry and check for chips and cracks. Place pieces of fish into prepared jars and place vegetables on top. At the same time, do not forget to leave a little space to the top of the jar (2-3 cm). Next we add spices.
You can use any spices for canned fish in an autoclave. Usually this is bay leaf, two types of pepper. Then fill the fish with sunflower oil and roll up the jars.
4. Load the workpieces into the autoclave
We place the jars on cassettes inside the autoclave. Close the lid and seal it tightly. Canned fish is sterilized in an autoclave at a temperature of 120 degrees. In this case, it is important to monitor the pressure, since, as mentioned above, the required temperature inside the device depends on it. The fish is cooked in an autoclave for 70 minutes.
When the canned food has spent the required time in the autoclave, we gradually lower the temperature in the apparatus, but do not forget about the pressure. Then we take out the jars, wipe them and put them in a cool, dark place for storage.
Canned fish in an autoclave will be much tastier if you use a high-quality unit for cooking. Its material and the presence of all structural elements are of great importance here. Therefore, we advise you to purchase an autoclave only from trusted suppliers. Our online store is ready to offer high-quality autoclaves for canning from a Russian manufacturer. We guarantee an excellent price and prompt delivery throughout Russia.
Homemade canned fish in an autoclave
Good afternoon, Khozyaystvo newspaper. Please tell us how to properly follow the technology for making canned river fish in an autoclave at home. For example, silver carp, and not only.
Sincerely, N. Ovsyannikov, Krasnodar region, Dinskoy district, Art. Vasyurinskaya
Answered by our reader, a fisherman with 23 years of experience, Andrey Batakov. The autoclave is designed for preserving meat, fish, poultry, vegetables, fruits at home with maximum preservation of nutrients and the natural aroma of the product.
Autoclaving Jars filled with one or another product according to the recipe and sealed hermetically are placed in the autoclave in layers, jar on jar, up to the neck (do not forget to put a wooden grid or rag on the bottom of the autoclave). Fill with water, which should cover the top of the jars with a layer of at least 2 cm. Close the lid of the autoclave and tighten the bolts. After this, a pump (can be a car pump) pumps air into the autoclave to a pressure of 1-1.8 atm. and visually (using soapy water), as well as by ear, check the tightness of the connection.
By the way, creating a pressure in the autoclave of up to 1-1.8 atm. necessary to preserve the cans placed in it, since when heated, a difference in pressure is formed in the autoclave itself and inside the cans.
- stewed chicken – 30 minutes;
- beef, lamb, pork, green peas – 60 minutes;
- fish in oil or tomato sauce – 45 minutes;
- pickled mushrooms (1 liter jars) – 35 minutes.
Fish fried in oil
Ingredients for one 0.7 liter jar: fish (without head and entrails) – 700 g, salt – 7.5 g, black peppercorns – 4 pcs., 2 bay leaves, 22 g vegetable oil.
Fresh fish is cleaned and cut into pieces, placed in jars. Salt, spices, bay leaves and peas are added to taste. Fill with oil 1.5-2 cm below the neck of the jar, close with a twist-off lid or Euro-lid. We load the jars into the autoclave, pour in water, close and heat to 120 C. After 40 minutes, turn off and, once the pressure is equalized, open and take out the finished canned fish.
Canned crucian carp in an autoclave
Homemade canned crucian carp is prepared using the same technology as any other fish in oil. First, prepare the jars and lids. Then they begin to process the fish. The head, gills, entrails and all fins are removed from crucian carp. Then the fish is cut into small pieces across the ridge, and if the crucian carp are large, then lengthwise. After this, you need to salt it to taste.
Meanwhile, peppercorns (black and allspice) are poured into the jars, a bay leaf is placed and the fish begins to be compacted. During cooking in an autoclave, the raw material settles strongly, so the crucian carp are placed tightly in the jar, but you still need to leave the “legal” 2 cm from the edge. When the fish is compacted, pour vegetable oil on top (1 tablespoon) and place the jars in an autoclave. Cooking time is 25-45 minutes. The fewer bones the fish has, the faster it will cook.
Fish in an autoclave: 2 quick recipes for delicious homemade canned food
According to a recent study by Krasnoyarsk scientists, the content of beneficial acids in canned fish is 2 times higher than that of freshly prepared fish. But if you buy this product in a store, you are taking a big risk. Canned fish from the store is a pig in a poke. You never know what you'll find inside: scales and fins or a healthy fish carcass.
Therefore, it is better to prepare such products at home with your own hands, if, of course, you have an autoclave. Homemade canned fish can be stored for many months, providing the family with a tasty addition to dishes, which is also very rich in vitamins. In winter and early spring, such “pills” will come in handy more than ever.
Today we will tell you how to prepare canned fish at home using an autoclave. This can be done in dozens of ways. Of all, we chose the 2 most popular: fish in oil and fish in tomato juice.
Recipe for canned fish in oil
Let's start with the traditional canning method. Canned fish in oil has a pure taste without unnecessary additives. It is perfect for making sandwiches.
We will make canned food in half-liter jars. You can also use liter containers, but this is no longer recommended.
To prepare 1 half-liter jar, we will need:
- Fish – 500 g
- Black peppercorns – 3 pcs.
- Oil – 2 tbsp. spoons
- Bay leaf – 1 piece
- Salt – 5-7 g
- Carrot
- Onion
Cooking procedure
- The first step is to clean our fish and rinse it under tap water. Next, cut the fish into pieces of 50-70 grams and salt it.
- Wash the carrots and onions, peel and chop.
Place the ingredients in a jar.
First, put a bay leaf on the bottom and pour in 3 peppercorns. Then we fill the jar tightly with fish pieces until about halfway, make a vegetable layer of carrots and onions and put the fish in again. The remaining space can be filled with vegetables, leaving an air gap of 2 cm. The result should be a kind of “sandwich” with several layers of fish and vegetables. We pour sunflower oil on top of all this.
The remaining banks are completed using the same system. After which they are placed in a special cassette, which are then placed in an autoclave.
- Fill the autoclave itself to the top with water, regardless of the number of cassettes with workpieces. Do not add 2-4 cm to the upper edge of the body. Close the lid and tighten the nuts tightly.
- Set the autoclave to heat up. We are waiting for the temperature to reach 110°C. Once this indicator is reached, wait 30-35 minutes. The canned food is ready. All you have to do is wait until the autoclave cools naturally to remove the finished fish delicacies from it.
Recipe for canned fish in tomato juice
Canned fish in tomato juice will be slightly different in taste, but no less tasty and healthy. The recipe is very similar to that written above, but there are some nuances.
For 1 half-liter jar we will need:
Cooking procedure
The fish must be cleaned, washed and cut into pieces. If you use gobies, capelin or small river fish, then you do not need to trim the fins and tail - it will all boil in the autoclave. We gut the carcasses, wash them, then lightly fry them in a frying pan. This way we can get rid of excess moisture. Then add some salt to the fish.
Cut the onion into rings and grate the carrots. Fry the vegetables in a frying pan in a large amount of oil. After a couple of minutes, add tomato paste to them, simmer under the lid for about 10 minutes.
The critical stage is the layout of the products. First, we wash the jars, dry them, and inspect them for integrity.
Then put a bay leaf on the bottom and throw in a couple of peppercorns. On top of them we lay layers of fish and our tomato broth. Leave an air cushion of 2-3 cm at the top of the jar.
We secure the blanks into special cassettes and place them in an autoclave. Fill the container with water, without adding 2-3 cm to the top edge. Turn on the heat and wait until the device shows a temperature of 110°C. After that, time it for 40 minutes. After the time has passed, the canned food will be ready. All you have to do is wait until the autoclave cools down to enjoy the fish delicacy you’ve prepared yourself.
How to cook canned fish in a slow cooker from river fish
It is not for nothing that the multicooker has gained special respect among home cooks. Cooking in such a miracle cookware is a pleasure. including fish. But what to do with the small fish that the fisherman takes home, sometimes in whole kilograms? And here a multicooker can help, and how.
A home chef, as a rule, knows how to stew fish in a slow cooker. It's delicious, but there are other recipes. Even a small fish like crucian carp can become a real culinary masterpiece if you have such a technique at hand. But let's talk about everything in order.
If the fish is large enough, you can separate the fillet or simply cut it into pieces. Small fish can be cooked whole. Believe me, there will be no particular difficulties in separating the bones after cooking.
Ingredients
- Bream - 1 piece (the largest size that can fit in your multicooker)
- Sauerkraut – 200 gr
- Sour cream – 200 gr
- Garlic - 2 cloves
- Lemon - 1 pc.
- Spices for fish
- Salt
Clean, gut and wash the bream. Salt and pepper. Stuff with sauerkraut, coat with sour cream, which can be mixed with chopped herbs first. Place a clove of garlic in each bream gill, place lemon slices on top. Set the “Baking” mode and bake the bream in a slow cooker for 40 minutes (20 minutes on each side).
