Canned fish in glass jars, cooked in the oven: in its own juice, with vegetables, in oil or tomato

Basic Rules

Rules to follow:

Any fish will do, but it must be fresh and undamaged;
fish should be cleaned and cut, large varieties are best cut into fillets;
You should carefully prepare the container - glass jars;
prepare and sterilize canned fish in the oven;
the jars need to be covered, you can use regular tin lids without rubber bands, or make lids from foil;

cold jars can only be placed in an unheated oven, otherwise the container may burst;
During the cooking process, it is possible that the liquid will overflow a little, so you need to prevent drops from getting onto the bottom of the oven. If the jars are placed on a wire rack, then on the floor you need to place a baking tray into which water is poured. If the jars are placed on a baking sheet, then pour a little water onto its bottom. Otherwise, the boiled juice will burn;
Take out the jars one at a time, place them on a dry surface, and then close them hermetically.

Canned food is ready for use immediately after cooling. If you plan to eat fish in the near future, then there is no need to seal the container hermetically. For storage, you need to seal the jars tightly. Ready-made canned food should be stored in a cool, dark place. Best in the refrigerator. Canned food is not intended for long-term storage; it is better to consume it within 3 months.

Canned capelin with vegetables and tomatoes

Capelin with vegetables is a delicious and inexpensive appetizer that can be prepared in advance. It can be eaten simply as a salad or served with boiled potatoes.

capelin – 500 g already peeled;
tomatoes – 600 g;
onion – 4 pcs.;
carrots – 1 pc.;
sunflower oil – 6 tbsp. l.;
bay leaf – 1;
flour – 1 tbsp. l.;
sugar – 1 tbsp. l.;
allspice 5 peas;
vinegar (9%) – 1 tbsp. l.;
salt - to taste.

Clean the capelin, remove the heads and fins. Dry with a napkin, put in a tight bag and add flour and a little salt. Close the bag and shake well to distribute the flour throughout the fish. Fry the capelin on both sides until lightly browned. Divide into jars without packing too tightly.

Ear

There are many recipes for making fish soup. It varies depending on the type of fish. But as admirers of this dish say: “Ukha without bream is like soup without potatoes.” The aromatic fish soup is in no way inferior in popularity to dried bream. The method of its preparation always remains the same.

Ingredients:

Fresh bream – 2 kg
Potato tubers – 0.3 kg
Parsley roots – 50 g
Bay leaf – 1 pc.
Leek – 70 g
Carrots – 100 g
Unrefined oil – 40 ml
Greens – 1 bunch (20 g)
Hot pepper – 2 pinches
Salt - to taste

Preparation time – 10 min

Cooking time – 30 minutes

Number of servings – 8

How to cook

Clean the fish and gut it. Separate the tail and head for the broth. The right thing to do would be to get rid of the gills. If there is caviar, it can also be used in the ear.
All the pieces selected for the fish soup are placed in a pan and poured with boiling water in a volume of 2.5 liters. Cook for about a quarter of an hour.
The remaining part of the fish is cut into portioned slices.
While the fish broth is cooking, you should peel all the vegetables. Chop the potato tubers and carrots into small pieces. Grind the roots.
The fish is removed from the pan, the potatoes and onions are lowered. It's time to add salt to the broth.
Sauté carrots and roots until softened. Add salt, season with spices and place in a pan along with slices of raw fish.
After a quarter of an hour, add greens and bay leaves. Remove from heat. Let it brew a little. And you can enjoy delicious and healthy fish soup.

Homemade canned mackerel in tomato

Mackerel in tomato is very tasty. But you should know that the taste of the sauce is affected by the quality of the tomato paste. You should buy one that does not contain artificial additives.

mackerel – 1 kg;
tomato paste – 1 cup;
onion – 300 g;
carrots – 300 g;
salt, sugar to taste;
bay leaf – 5 pcs.;
allspice – 6 peas;
table vinegar (6%) – 50-70 ml;
vegetable oil for frying.

Wash and clean the fish, cut into pieces. Add salt and leave for 40 minutes. Meanwhile, prepare the sauce. Fry thinly sliced onion and chopped carrots. Add tomato paste and a little water. The amount of water depends on the desired thickness of the sauce. Usually, add about half a glass. Bring the sauce to taste by adding salt and sugar. Simmer until vegetables are soft.

Place the fish in jars, add bay leaves and peppercorns. Pour over the sauce. Place the jars in the oven and cook at 120 degrees for 4 hours. Roll up the cans.

Classic recipe for canned bream

Composition (per 1 l):

bream – 1 kg;
carrots – 0.2 kg;
onions – 0.2 kg;
lemon juice – 10 ml;
refined vegetable oil – 90 ml;
salt – 20 g;
bay leaf – 2 pcs.;
black peppercorns – 4 pcs.;
coriander seeds – 10 pcs.;
mustard seeds – 20 pcs.

Cooking method:

Clean and gut the bream well, wash and dry. Remove heads and tails, cut off fins. Fillet the bream. Cut it into pieces about 2 cm thick.
Scrub the carrots, wash and dry with a napkin. Cut it into strips or chop it on a grater designed for making Korean salads.
Peel the onion and cut into thin half rings.
Wash half-liter jars and scald them with boiling water. Let them dry. Pour a teaspoon of oil into the bottom of each jar, add spices, which should first be washed and dried.
Place several pieces of bream in each jar, filling them about a third, sprinkle with about 2-3 g of salt. Place half of the prepared vegetables into jars. Place half of the remaining fish on them. Season with salt and cover with remaining vegetables. Place the last pieces of fish on top and salt them. As a result, the jars will be almost completely filled, but about 1-1.5 cm will remain free on top.
Pour a teaspoon of lemon juice into each jar and add 2 tablespoons of oil.
Cover the jars with lids and sterilize in a water bath or in the oven. To sterilize a snack in a saucepan, place a towel in it, place the jars, pour water into the saucepan (level with the contents of the jars), put it on low heat and keep it on it for 3-4 hours after the water boils in the saucepan, adding warm water if necessary. Half-liter jars require 3 hours, liter jars 4 hours. To sterilize jars in the oven, place them on a wire rack in the center of the oven, with a container of water placed underneath them. Turn on the oven at 100-120 degrees and keep the jars in it for 5-6 hours. The fastest way to sterilize is in a slow cooker. To do this, place jars in the multicooker bowl, pour in water (to the level of the fish in the jars), then turn on the stewing program for 2 hours. Periodically check the water level and add hot water if necessary.
After sterilization is complete, carefully remove the jars from the pan, multicooker or oven and roll them up.
Turn the jars over, wrap them up, and leave them for 2 days. While cooling in a steam bath, canned food undergoes additional sterilization, which increases their resistance to unfavorable storage conditions.

Canned saury in its own juice

Saury in its own juice is a popular type of canned fish. You can prepare it yourself. You can also cook other fish using this recipe.

saury – 1 kg;
salt, allspice, bay leaf.

Clean the saury, cut off the fins and cut into pieces. Salt and pepper. Leave for a couple of hours in a cool place to marinate.

From roach

To prepare small fish for the winter with your own hands in the form of canned food, you can use this recipe.

For it you need to take:

fresh roach – 1 kg;
carrots and onions – 300 g each;
ripe tomatoes – 1 kg;
salt – 1 tbsp;
sugar – 1.5 tbsp;
vegetable oil – 200 ml;
black pepper - to taste;
vinegar – 100 ml.

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KBJU canned food recipes:

calorie content of canned food – 157 kcal;
proteins – 12 g;
fats – 11.7 g;
carbohydrates in canned food – 0 g.

You can prepare this canned food as follows:

Grind the tomatoes in a blender or meat grinder and cook for 1 hour to achieve partial evaporation.
Chop the vegetable component. Heat the lean fat and fry this component until half cooked. Mix with boiled tomato juice.
Place the small roach in a baking dish, pour the tomato-vegetable part on top, add salt and place in the oven. Continue the heat treatment for 2.5 hours.
Sterilize the jars, distribute the resulting fish mass with vegetable juice into the jars, and roll up.

Canned fish in oil

A simple way to cook canned fish in oil. The recipe uses pink salmon, but you can use any other fish.

pink salmon fillet – 1 kg;
refined vegetable oil - 500 ml;
spices to taste.

You can take ready-made seasoning for fish or use black and allspice, cloves, and bay leaves.

Cut the pink salmon fillet into pieces and place in a suitable container. Salt, add spices and oil. Stir, cover and refrigerate overnight.

Place the fish in clean, dry jars quite tightly and pour in the oil in which the fish was marinated. Set the temperature to 120 degrees and cook for 4 hours. Remove and, without allowing to cool, seal tightly.

From pink salmon

Dry varieties of red fish in lean fat are the ideal combination of taste, benefits and at the same time low cost of the finished product.

For the recipe you need to take:

pink salmon – 1 kg;
onion – 200 g;
deodorized refined lean oil – 70 ml;
spices, including bay leaf and peppercorns - to taste;
salt – 1 full tbsp;
sugar – 2 tsp. no slide.

KBJU fish preparation recipes:

calorie content – 165 kcal;
proteins – 14 g;
fats – 11.7 g;
carbohydrate part of canned food is absent – 0 g.

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The sequence of actions for making canned pink salmon:

Peel the pink salmon, remove the spinal bone and remove the ribs using tweezers.
Peel the onion and chop into small cubes. Put the vegetable component into the fish, mix everything, add salt, sugar, pour in vegetable oil. Let the fish stand for 3-4 hours in the refrigerator on the bottom shelf. This will marinate the pink salmon and make it more tasty.
Then put all the contents into jars and put them in an autoclave for 45 minutes. If there is no such unit, then take a large saucepan, line the bottom with cotton cloth and set out the jars with the contents. Pour water so that it does not reach the sides of the jars by 3-4 cm.
Bring the contents of the pan to a boil, cover with a tight lid, reduce the heat to low and cook in this manner for 4 hours. You need to cook under control, because if the water boils away, you need to add it. But add only boiling water, not cold water, so that the glass does not crack.
Take out the canned food and roll it up.

Homemade herring sprats

Delicious homemade sprats can be made from herring.

herring (already peeled) – 1 kg;
vegetable oil – 500 ml;
black tea (dry brew) – 3 tsp.
salt, black pepper - to taste;
bay leaf – 6 pcs.

Brew tea with 200 ml of boiling water, let it brew for half an hour, strain. Dry the cleaned and washed fish with napkins, salt and pepper. Mix tea infusion and oil.

Place the fish in jars and pour in the tea-oil mixture. Cover with lids (without rubber bands) or foil. Cook for 3 hours at 120 degrees in the oven. Roll up the jars and cool. Keep refrigerated.