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.

Is the advice useful?