Fish in canned food is something special. Delicate aromatic meat and asks for a plate. Such canned food and say goodbye to the plate, under the side of the boiled potatoes. They are tasty both by themselves and in other dishes. With homemade canned fish you get amazing cakes, soups, delicious salads are delicious.
Canned food can be cooked on the stove or in the oven. But the best option is canned fish in an autoclave. At home, just such a method allows you to get the most tender fish pieces. In addition, the autoclave allows you to save most of the useful and nutrients, because the fish in it languishes not 5-6 hours, and not more than one and a half.
Canned fish in an autoclave at home - general principles of cooking
An autoclave is a special device in which a combination of two factors is fundamental: a high boiling point of water and a high pressure. The combination is quite dangerous, so you should carefully follow all the recommendations of the manufacturer to work with the autoclave.
The process of cooking canned food in an autoclave for any recipe is similar:
1. prepare the fish;
2. combine fish pieces with dressing (butter, vegetables, tomato paste, salt, spices);
3. expand on banks;
4. tightly cork banks;
5. sterilize the canned food in the autoclave at the right temperature and pressure.
In the process of languishing in an autoclave, all the bones and fins soften, and the fish becomes juicy, melts on the tongue.
Fish for canned fish in the autoclave at home, you can take any: sea and river, small and large. It is only necessary to cut bones for very large fish with strong bones; for small things and medium-sized specimens, the bones will not be felt after preparation. Fins, too, do not cut, as in the process of cooking, they completely soften.
It is important to ensure the tightness of the device, do not open it until the critical temperature drops to 30 ° C and the pressure drops to zero. Banks before laying in the machine need to roll up the machine or as tightly as possible to tighten the screw caps.
Canned fish in an autoclave at home “Golden fish in oil”
Fish, vegetable oil and some spices are all that is needed to produce amazingly tasty and very healthy canned fish in an autoclave at home. This method can sterilize both sea and river fish: saury, sardine, mackerel, silver carp, pink salmon. You need to cook in half-liter jars with metal lids.
Ingredients:
• kilogram of fish;
• two teaspoons of salt;
• two tablespoons of oil;
• two bay leaves;
• Black and allspice to taste.
Preparation:
Sterilize two half-liter jars over steam for 10 minutes. Simultaneously boil lids.
Fish wash, gut and cut into pieces 3-4 cm thick.
Fish crowbars salt.
Put spices on the bottom of the jars.
Lay the pieces of fish on top of pepper and lavrushki.
Pour into each jar a spoonful of vegetable oil.
Banks close and install inside the device for sterilization.
Heat the device to 110 ° C.
At home, canned fish in an autoclave, according to such a simple recipe, completely “ripen” in an hour.
After the time has elapsed, wait for the device to cool.
Remove the jars, cool.
Store in the cellar or on the shelf of the refrigerator.
Canned fish in an autoclave at home “Sweet fish in tomato”
Fish pieces cooked in sweet and sour tomato sauce are becoming one of the best homemade preservation options. You can make the famous gobies in a tomato at home - it will be very tasty. Instead of gobies you can take any fish, for example, the same pink salmon. The number of ingredients for the preparation of canned fish in an autoclave at home is indicated for four half-liter cans.
Ingredients:
• 2.5 kilograms of fresh or thawed fish;
• two tablespoons of salt;
• one hundred grams of flour for breading;
• three hundred grams of onions;
• half a cup of oil for the pan;
• two or three dessert spoons of sugar;
• 80 grams of tomato paste;
• a tablespoon of vinegar;
• 800 ml of water.
Preparation: Prepare the fish: wash, gut, cut off the head.
Cut the carcass into pieces about 3 cm thick, salt and set aside for two hours. During this time, the fish will take the right amount of salt.
Squeeze out the separated juice, dry the pieces of fish on a paper towel.
Breasted every piece of flour.
Heat the oil and fry the fish for 2 minutes on each side.
Peeled bulb onions cut into half rings or cubes and fry separately in vegetable oil.
When the onion is ready, add tomato paste and sugar to the pan, mix and heat for two to three minutes.
Fry in a saucepan or saucepan, pour in a rate of boiling water.
Send the tomato sauce to the fire, pour in the vinegar and turn it off after boiling.
In sterilized jars pour two spoons of tomato sauce, spread out the fish.
The remaining sauce is poured into jars.
Cork the jars, set in an autoclave, fill it with water.
Cook at 110 ° C for an hour.
Leave the jars to cool without removing from the sterilization device.
Canned fish in an autoclave at home with beans
The original recipe for such a canned dish with beans will allow you to cook a full meal. Opening the jar and warming up its contents, you will get a quick and very tasty dinner.
Ingredients:
• two kilograms of pike or small river fish;
• a glass of dry beans;
• two large onions;
• one hundred grams of tomato paste;
• half a cup of vegetable oil;
• One and a half tablespoons of salt.
Preparation:
Beans on the eve of cooking pour cold water and leave to swell overnight.
Wash the beans in the morning.
Prepared pike cut into slices (you can cut the fillets) and salt to taste.
Chop the bulb bulbs into cubes.
In hot oil, quickly fry the onion cubes.
After five minutes add the tomato and fry for 2-3 minutes.
Put some tomato sauce in the sterilized jars.
Lay fish jars in banks in layers, adding a layer of beans to each layer.
Pour into the jars the remains of tomato sauce so that no less than 2 cm is left before the lid. Sterilize canned fish in an autoclave at home for one hour after reaching the desired temperature of 110 ° C.
After the water cools, remove the jars, remembering to relieve the pressure in the apparatus.
Canned fish in an autoclave at home with vegetables
One of the most simple and successful recipes for fish canned food is river fish with vegetables. Fresh carrots and onions will add a spicy touch to canned food. Get an unusual and very tasty snack.
Ingredients:
• two kilograms of fish;
• dessert spoon of salt;
• laurel leaf;
• allspice;
• black pepper;
• carnation;
• two carrots;
• bulb onion.
Preparation:
With fish cut fillet, cut into pieces of 70-80 grams.
Fish salt and do vegetables.
Cut carrots into thin slices. Do not cut too small - it will melt.
Onion bulb carefully cut into small cubes.
In sterilized jars lay fish in layers, pouring carrots and onions.
In each jar to put on two things of a different sort of pepper, one clove and one bay leaf.
Tamper pieces of fish and vegetables more tightly, not forgetting that between the lid and the last layer left an empty space.
Put the jars in the autoclave, turn on the fire.
As soon as the temperature and pressure inside the device reach 110 degrees and 4 atmospheres, respectively, simmer the canned food for 40 minutes.
Allow the jars to cool completely inside the sterilization apparatus.
Remove and store.
Canned fish in an autoclave at home “Sprat in tomato sauce”
The famous tomato sprat is especially tasty when cooked properly at home. Canned fish in an autoclave for this recipe are prepared very quickly. Instead of sprat, you can optionally take fish trifle or capelin.
Ingredients:
• half a kilo of sprat or fish stuff;
• a glass of tomato juice or pureed tomatoes (you can take a tomato paste diluted with water);
• One onion bulb;
• one carrot;
• sunflower oil for the pan;
• Lavrushka, peppercorns, cloves to taste;
• dessert spoon of sugar; • a teaspoon of salt.
Preparation:
Wash the sprat, remove the inside.
Chop onions in small cubes.
Carrot grate large.
Heat the oil, fry the onion first, and after five minutes, drop the carrot.
Cook its onion-carrot fry for five minutes, then remove from heat.
In a zazharku pour tomato juice, salt, add sugar, mix.
Dip the sprat in the sauce with the heads, mix and spread on prepared sterile jars.
Covers to cork, send the banks to the autoclave.
To cook canned fish in an autoclave at home for no more than an hour.
As soon as the glass containers with the fish have completely cooled, remove them from the water, wipe them and send them to the refrigerator.
Canned fish in the autoclave at home - tricks and tips
- Crucians in an autoclave can be cooked with bones - they will soften well. If you cook canned carp, then be sure to put only fillets in the jar. The bones of this fish are very hard, they need to be removed.
- In order to thawed mackerel when slicing does not fall apart into ugly pieces, after preparation it must be spread out on the board and again sent to the freezer for a few minutes. When the fish froze, cut it into beautiful even pieces will be easy.
- The fish in the banks must be laid tightly, but there must be at least 2 cm clearance between the fish and the lid.
- Banks with fish must be completely flooded with water, two centimeters above the caps.
- Only rolled up cans under iron lids can be sent to the autoclave. When heated, the lids will bend, but after cooling, they will again be drawn.
