Advice 1: Mackerel canned

In the homewithout having autoclave, it is possible to make a good canned fish. Difficulties in cooking mackerel in own juice no. The availability and ease of preparation, combined with a quality end product, will allow you to cancel the purchase of this product in the store.
Mackerel canned
You will need
  • Mackerel frozen or fresh - 2 carcass, salt - 100 grams sugar - 25 grams, vegetable oil 20 g, Bay leaf - 2 pieces, black peppercorns - 5 pieces, vinegar essence - 15 grams, glass bottle thread and a lid with a volume of 700 grams - 1 piece, a pot with a 2-liter -1 thing, deep plate - 1 piece
The mackerel, cut off the head, tail, cut the belly and remove the insides. Prepared the carcass to be rinsed in running water and cut into slices of 2 centimeters. In a pan pour 1 liter of cold water, add 1 tablespoon of vinegar. This solution is to lay the fish pieces for 15 minutes.
In a bowl mix 3 tablespoons of salt and 1 teaspoon sugar. From the pan to completely drain the solution, leaving it in pieces of fish. Fish sprinkle with a mixture of salt and sugar. In a glass jar to put the Bay leaf, pepper and mackerel pieces. Pour 1 tablespoon of vegetable oil and 1 tablespoon of water. To the top of the banks should remain 2 cm of free space. To cover the jar lid, but do not tighten to the end.
Turn the oven on 110 degrees, on a baking sheet or grid to lay parchment paper and put the Bank. After 5 hours turn off the oven. To domentity the lid on the pot until the end. From the oven to the Bank it is advisable not to get. After 20 minutes, flip the jar lid down and leave in the oven until cool. The oven door must be closed.
When working in the oven hands should be protected by gloves or a towel. In the recipe calculation is for 1 jar in the oven can be set about 10 cans.
Useful advice
Sprinkle the fish pieces with salt need not very abundant. It usually takes a half of cooked mixture. Before domentity cover to the end, open the oven door for 1 minute.

Advice 2: How to make canned fish at home

Despite the wide range of canned fish available in shops, many Housewives prefer canning the fish themselves. This process is simple, although long – time sterilization of canned fish ranged from 6 to 10 hours.
Despite the wide range of canned fish available in shops, many Housewives prefer canning the fish yourself

Recipe marinated fish

Pickling can be almost all kinds of fresh and salted fish. Before to marinate fresh fish, it is recommended to add salt so that it was unfit for food, and salted fish, in contrast, you must obsolite and only after that to marinate.

To home to cook canned marinated fish, you need to take the following products:
- 2-3 kg of fish;
- 5 liters of water;
- 60 g of sugar;
- 3 g allspice;
2 g clove Bud;
2 g black pepper;
3 g coriander;
- 100 ml table 9% vinegar;
- 40 g salt.

Designed for marinating fish (fresh or salt) if desired pre-boil.

Then put on the fire a pot with cold water and bring to a boil. Then dissolve in water salt and sugar, and spices (cloves, coriander, allspice and black pepper) tie in a napkin or piece of clean cloth and dip it into a pot of water and boil for 20-30 minutes. 10 minutes before finishing pour in the vinegar.

Then the cooked marinade remove from heat and cool. Place the prepared fish and soak it in there for 3-4 hours. After that, the fish gently pick up and place in a clean dry banks. The fish pieces you can pour the different ground spices to taste (black and allspice, cinnamon, coriander, ginger). It is also possible to shift the layers of fish and Bay leaf, anise seeds (these spices should be consumed in small quantities for flavor).

Marinade strain through a gauze filter and pour the prepared fish. Then tightly close the jars and store in a cool dark place. It is best suitable for this cellar.

The recipe of canned fish in tomato sauce

For home canned fish in tomato sauce for 4 half-liter cans will need:
- 2 ½ kg fresh fish (perch, Chub, mackerel or horse mackerel);
- 300 g of onions;
- 2 kg tomatoes;
4 clove Bud;
- 4 Bay leaves;
- 4 peas of fragrant pepper;
- 4-5 tbsp sugar;
- 1 tbsp of salt;
- 4-5 tbsp 6% vinegar;
- 150 ml of vegetable oil.

Designed for canned fish gut, remove the heads, tails and fins. River fish clean, cut into large chunks (small can whole). Then the fish, rinse thoroughly, dry on paper towel and pour salt coarse of a teaspoon of salt per kilogram of fish. Soak the fish for 30 minutes, then roll in flour and fry on all sides in a frying pan in vegetable oil.

Then the fish refrigerate for half an hour. Place in clean dry jars and cover with hot tomato sauce. For its preparation peel onions, cut into thin half-rings and fry until Golden in vegetable oil. Washed tomatoes wipe through a sieve, a grater, or mince. Then put in an enamel saucepan, put on fire, put fried onions and spices (Bay leaf, allspice, cloves), add salt, sugar and vinegar. Bring the sauce to a boil. Fill cans with fish and tomato sauce to 2 cm below the top of the neck.

Then put on the bottom of a large pot grate and put it on banks. Carefully pour heated to 70 ° C water (it should be 3-4 cm below the top of the neck). Cover pot, put on fire and warm up banks 50 minutes, then cover each with a lid and sterilize for 6 hours. Then, without removing it from the pan and without removing the cover, refrigerate jars and preserve them.
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