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Canned fish can be prepared at home in a variety of ways, depending on what equipment you have in your kitchen. It depends on what kind of fish you have and what other ingredients are available.

Mackerel is an excellent choice for canning. It is not for nothing that it is very popular among buyers.

We propose to consider the most convenient recipe to prepare, and the taste of the final product does not suffer at all from its simplicity.

Freshwater fish is best - caught in a lake, pond, river.

Large and medium fish - pike, etc. will be cut into pieces, and small ones - roach, minnows can be cooked without cutting into pieces. But you can also use sea fish - probably many remember the famous “Gobies in Tomatoes”. In particular, the mackerel that will be discussed is.

It is better to use freshly caught fish that has no foreign stains or external damage.

When preparing canned fish, only vegetable oils are used: olive, sunflower or corn.

Animal products, such as fats, are not recommended.

If you add spices and tomatoes, you get semi-vegetable canned fish. They will have a more pronounced taste.

Canned mackerel in a slow cooker

Canned mackerel cooked in a slow cooker is good.

You need to prepare the following ingredients:

• 800 g fresh mackerel
• 1 large onion;
• 2 tbsp. spoons of tomato paste;
• spices (black, white pepper, cloves) - to taste;
• 2 bay leaves;
• salt - to taste.

Product preparation:

• Remove the fins, entrails, head, spine and skin from the fish. Cut it into pieces.
• Peel the onion, wash it, finely chop it.

Place in the slow cooker in the following order:

1. mackerel
2. spices
3. salt to taste.

Then turn on the "quenching" mode. Cooking time - 4 hours.

After this, add tomato paste and turn on the same mode again - for 2 hours.

Such canned food is good when cooled. Suitable for any of the side dishes.

Preparing canned mackerel in a pressure cooker

When canned fish is cooked in a pressure cooker, the number of bones in the fish does not matter, since they simply soften during the cooking process.

Ingredients:

• Mackerel - 1.5 - 2 kg;
• Onions - 2-3 heads;
• Spices: laurel, black peppercorns, white peppercorns, cloves - to taste;
• Vegetable oil - 100 g;
• Water 800-900 g;
• Salt - to taste.

Canned food is prepared as follows.

1. The mackerel is taken fresh. It is cut up and washed. This fish is quite large, so it is cut into pieces. Salt to taste.
2. The onion is cut into rings. Places on the grill of the pressure cooker. The grate should be covered with onions, so you need to take enough. Spices are added - laurel, black and white peppercorns. The fish is placed on top.
3. Water and oil are added.
4. Cover tightly with a lid and place over high heat.
5. After the sound signal, reduce the heat to the lowest setting and simmer for 1.5 hours.
6. Then the still hot fish pieces are put into jars and liquid is added. Then they are sterilized for 5 minutes and rolled up.

Today we are considering such preparation options as mackerel with vegetables for the winter. Recipes for canned food for the winter make it possible to enjoy the taste of summer during the winter cold by preparing various preserves for future use in the form of vegetables, fruits, and even meat and fish.

Canned mackerel with vegetables, rice, and prefish is very tasty. These are tasty and satisfying dishes that can be simply heated immediately after opening the jar, and you will get a complete lunch.

Mackerel with eggplants

Products:

2 kg mackerel
1.5 kg of blue ones and the same amount of carrots
400ml oil
Luchka 1kg
200ml tomato
2 tablespoons salt
3 spoons of sugar
Spoonful of bite essence

How to cook:

Defrost the fish, wash it, and cut it into pieces. Three large carrots, finely chop the onion, and cut the blue ones into cubes.
Place everything except the mackerel and vinegar into the pan, boil slowly for 40 minutes, then add the mackerel and cook for the same amount of time. At the end, pour in vinegar and seal after 10 minutes. By this time you should have sterilized the jars with lids. Wrap up, cool, transfer to the basement.

Mackerel with tomatoes

You will need:

3 kg well ripe tomatoes
2 kg carrots
1 kg of onion and sweet pepper
2 kg mackerel
200 g butter (take peeled sunflower oil)
100g sugar
200ml 9% vinegar
Salt, spices as you like - to your taste

How to cook:

Thaw the fish, cut into pieces and boil in water with salt.
Pass the tomatoes through a meat grinder, the carrots can be cut into thin strips or grated on a Korean grater, the pepper can also be either strips or half rings, as you like, onions in half rings.

Dip the chopped vegetables into chopped tomatoes and boil for half an hour. Then simmer the fish, oil, vinegar, all the spices, and boil everything together for another 20 minutes, taste for salt, spices - maybe you’ll want to add something else.
While all this stuff is cooking, you will sterilize the jars with lids. Then just lay out the hot mixture and seal it, store it in the basement.
Great recipe: .

Mackerel with pearl barley

Mackerel 4 kg
Ripe tomatoes 3 kg
1 kg juicy carrots and the same amount of onions
Vinegar 100g
Sugar 200g
Salt 2 spoons
0.5 kg pearl barley
0.5 l oil
Tomato juice (to cover the salad)

How to cook:

Rinse the pearl barley, pour boiling water over it, and let it sit and steam until the last minute.
Wash the fish and cut into pieces.
Grind the onion and carrots through a blender. Boil tomatoes for 20 minutes.
In a large saucepan, fry the onion with carrots, add tomatoes, pearl barley, mackerel cut into pieces, salt, sugar, fry some more, pour in tomato juice and boil. Add vinegar, turn off. Place in pre-sterilized jars and seal.

Mackerel with beets

Products:

1 kg fish
200g beets
1.3 kg ripe tomatoes
300g onion
700g carrots
175ml oil
3.5 tablespoons each of 0% vinegar and sugar
Salt 1.5 spoons
Bay leaf, coriander, mustard, peppercorns.

How to cook:

We put the tomatoes through a meat grinder and boil them in a saucepan. Then we send there the fish cut into pieces, grated carrots and beets, finely chopped and fried onions, salt, butter, all the spices, and cook slowly for 1.5 hours. Pour in vinegar and seal in sterile jars. Wrap up. Cool. Store in the basement.
Another excellent preserve: url= finger-licking recipes for zucchini for the winter.

Mackerel in marinade

4 jars of 0.5 l
4 mackerel
4 tablespoons oil
4 bay leaves
2 onions and carrots each
Peppercorns, salt

How to cook:

Wash the fish, defrost, cut into pieces.
Wash the carrots and cut into thin strips and the onion into half rings.
Sterilize the jars with lids and can be placed separately in containers: bay leaves and peppers, pieces of fish, onions, carrots. Now put salt (tsp) and oil (tbsp) into each jar and fill with cold boiled water.

Remove the rubber rings from the lids and cover the jars with lids. And put it in a cold oven. Turn on the mode at 150g. and let it languish there for an hour. Take it out, insert the rubber rings into the lids, roll them up, cover them.

Mackerel with rice

Full lunch or dinner option. Tasty, fast, simple.

Mackerel1.5kg
Tomatoes 1kg
Onion 400g
3 sweet peppers and the same amount of carrots
Boiled rice 300g
Refined butter 200g
2 spoons of apples. bite
4 spoons of sugar

Clean the fish, cut it, boil it, cook the rice completely.
Remove the skins from the tomatoes and grind through a meat grinder. Boil half the oil with tomato puree for 10 minutes, add fish, cook for 1 hour.
Chop the vegetables, fry, add to the fish and cook for 20 minutes, add rice, boil for 15 minutes. Place everything in sterile jars and seal. Wrap until cool, store in the basement.
Also an excellent option for preservation.

Buying a jar of high-quality canned fish in a store is like playing roulette. Let's say I'm a constant loser. You open a jar, even from well-known manufacturers, and there is something incomprehensible there - a gray or rusty-colored porridge-like mass, but there is no trace of the taste, much less the smell of fish.

Now, no matter how much they criticize the socialist system, even the most ordinary products of those years would be considered a delicacy in our time. Let's take as an example a simple sprat in tomato sauce. Previously, because of the penny price, sprat was in great demand mainly among the drinking stratum of society, so to speak, instead of pickled cucumber, but now you can’t buy a similar sprat for any money.

This is how I thought about another can of canned fish sent to the trash bin. Wasted money, no pleasure. And I remembered how I make stew (after all, you can’t buy a normal one in the store either). The cooking process is not complicated, why not try the fish too? After all, honestly, the store and the casino are all at risk. Well, I'm tired of tempting fate.

I’m very angry because I really want delicious whole fish in a jar, so I decided to start experimenting. Why did I choose mackerel? Yes, because this fish seemed to me the freshest, and so, you can use any one you like best. And it’s best to take fresh fish, because we don’t know how many times the fish in store refrigerators has been defrosted and frozen. And its juiciness depends on this.

The total weight of the fish was 1.5 kg, without heads and entrails - 1 kg.

Remembering all the ingredients of real canned fish, I took out allspice, black pepper, garlic (you can have onions), and bay leaf. And of course, salt and vegetable oil. At the last moment I decided to add a slice of lemon. You will get several jars, you won’t eat them all at once, and the acid will contribute to longer storage. And the lemon will add flavor.

I washed the fish, gutted it, of course, removed the entrails and cut it into pieces.

I placed them tightly in jars, and sprinkled each row with salt and black pepper (lightly).

I poured some water and vegetable oil. The level of the contents should be 1.5 cm below the rim of the jar. I removed the rubber bands from the metal lids, covered the jars with them and put them in a cold oven. To begin with, I set the temperature to 180º. And she left to do other things.

After 50 minutes, when the contents boiled and the fish released its juice, I turned the temperature to 150º. I have an electric oven, so I think that the time and temperature indicators are just symbolic guidelines. Every housewife knows her oven and all its quirks and advantages, so in this case our first friend is intuition.

Most importantly, do not allow the liquid to bubble too much and overflow the top of the jar. If this starts to happen, lower the temperature to 125º. It is important that the contents of the jars are preserved and do not evaporate due to high temperature, otherwise you will have to add water, and this will affect the taste.

The fish was in the oven until the bones softened and became edible. This is approximately about 2.5 hours.

10-15 minutes before the end of the process, I added spices: allspice, bay, garlic and a small piece of lemon. And since my treasured product is in the experimental stage, in one jar, instead of garlic, I put a sprig of herbs, but excluded the lemon.

Everything turned out to be much simpler than I thought. As they say, “the devil is not as scary as he is painted.” I turned off the oven, left the jars for an hour to cool slightly, rolled them up, wrapped them until they cooled completely and put them in the refrigerator. She also gave her own invention a name - “Let’s blow the nose of the domestic manufacturer!”

We wish you all the same success in the culinary field and, as they say, let’s take care of ourselves and our loved ones ourselves!

Cooking time: PT04H30M 4 hours 30 minutes

Approximate cost per serving: 200 rub.

Buying canned food at retail outlets is not always safe, since an iron can cannot guarantee 100% suitability of the product for consumption. The slightest damage can lead to depressurization and further damage to the product. Therefore, it is much easier and safer to prepare canned mackerel at home. During this type of processing, fish does not lose its beneficial properties.

Secrets of fish preservation

Mackerel is an extremely healthy fish. It is a source of vitamins, minerals, iodine, calcium and other microelements necessary for the body. Fish improves brain activity and stimulates mental activity. And these are not all the advantages inherent in this fish. You can eat it in almost any form; there are many recipes for its preparation. Making canned fish without an autoclave is quite possible - you can easily use a regular oven.

Useful cooking tricks will help you make high-quality and tasty canned food. So that the appetizer turns out juicy on the first try, you just need to follow these tips:

1. There is no need to wait for the fish to completely melt and become soft. If it is completely defrosted, it will not cut well, will lose its shape, and will have an unaesthetic appearance;
2. Jars filled with fish should only be placed in a cold oven.
3. To prevent the jar from bursting while preparing the canned food, you need to place wet sand under the bottom.

Canned mackerel - recipes

There are different recipes for preparing this wonderful fish. They differ mainly in their additives. Here is one of the simplest examples of preparing canned mackerel at home:

Recipe No. 1

It is very simple and suitable even for beginners. To prepare mackerel in oil at home, you will need the following products:

• A pre-sterilized glass half-liter jar (or several, depending on how many servings you will make);
• Oven;
• Raw mackerel (1 piece, approximately three hundred g. For one jar);
• Bay leaf (2 leaves - one in each container);
• Pepper (1-3 pieces per jar);
• Vegetable oil (approximately 40 ml);
• Salt.

Cooking:

1. First you need to prepare the fish carcass: remove the intestines, black films, gills, excess fins, rinse it thoroughly outside and inside;
2. Cut the fish into pieces, their thickness should be up to four centimeters;
3. Place bay leaves and pepper leaves at the very bottom. Top with spices - mackerel;
4. Add salt and oil;
5. Close the jar with a lid (either a screw or a regular one, but without a rubber band);
6. Place the jar on a tray with a wet layer of sand, turn on the oven for 3 hours at 120 degrees. During this time, the fish cooks well and becomes tender, and the bones become soft.
7. Preserve the fish after cooking in the traditional way.

Method number 2

Only fresh or freshly frozen fish should be used. This is the only way to guarantee that the final dish will turn out not only tasty, but also safe. You will need the following products:

• Two large mackerel;
• 4 peas each of black and fragrant pepper;
• Refined vegetable oil (two tablespoons);
• Chilled water (eight large spoons);
• Salt (pinch);

How to cook:

1. Wash, peel, trim off excess components of the fish, cut the carcass into small pieces;
2. Wash and dry two half-liter jars;
3. Place a layer of fish in jars, put half of the pepper and salt on top;
4. Place the next layer of fish;
5. Add one tablespoon of oil and four tablespoons of water to each jar;
6. Cover with lids without rubber bands, put in a cold oven, temperature two hundred degrees, but only until the mixture boils in the jars. As soon as this happens, the temperature immediately drops to 120 degrees. The mackerel should be in the oven for one and a half hours.

With vegetables for the winter

Diligent and thrifty housewives often make preparations for the winter in the form of canned food, stews and other things. To prepare canned mackerel you will need:

• Mackerel, pre-boiled for 20 minutes, you need to remove the bones from it (1 kg);
• Tomatoes (two kg), carrots (half a kg), onions (350 g);
• Salt (one and a half tablespoons);
• Sugar (four spoons);
• Olive oil (300 ml);
• Vinegar (30 ml).

How to cook:

1. Squeeze the tomato, chop the carrots and onions, mix with the prepared tomato;
2. Add salt, sugar, vegetable oil;
3. Simmer this entire mixture over low heat for an hour, throw in the fish and simmer for another 40 minutes. When the mackerel is almost ready, add a little vinegar.
4. Place the finished canned goods into containers.

Canned food can be prepared at home without extra material costs. A very interesting and simple way to cook fish is to preserve it. This method will require a minimum of effort and time. What you need at hand:

How the cooking process works:

1. To begin, carefully prepare the fish: clean, trim, wash and thinly slice;
2. Pour one liter of clean, distilled water into a saucepan, add a spoonful of vinegar solution. Dip the fish into this liquid for 15 minutes;
3. Mix salt and sugar in a deep plate. Remove the solution from the pan, leaving only the fish in there. Sprinkle the mixture from the plate over the fish. Place bay leaf, pepper, mackerel in a jar.
4. Add oil and a spoon of water. Leave at least 2 cm to the top of the jar
5. Cover with a lid;
6. Place the jar in the oven, turn it on at 110 degrees. Keep the jar in the oven for 5 hours. Roll it up without removing it from the oven and leave it there to cool.

Canned fish with carrots and onions

Cut two onions into half rings. Three carrots on a grater. In a clean 0.5 liter jar we put a couple of onion half rings, a bay leaf, two black peppercorns, and a little carrot. Next is a layer of chopped fish pieces. Again, place carrots and onions on the layer of fish until the end of the jar. When the empty space remains slightly smaller than the neck, add a tablespoon of refined sunflower oil, a spoonful of salt and cover with a lid. Place in a cold oven for 3 hours. In this way, you can prepare not only canned mackerel, but also almost any fish.

This recipe will require a minimum of products, effort and time, and the result will be simply amazing. You will need the following ingredients:

• Mackerel (two pieces);
• One bay leaf;
• Rock salt (15 grams);
• Allspice (pea);
• Black pepper (5 pieces);
• Oil.

How to cook:

1. Cut the fish, remove excess from it, wash well and chop into small pieces;
2. Press the mackerel into the jar, but not to the very edge;
3. Put spices on top, add salt;
4. Fill the contents of the container with vegetable oil so that there is up to 2 cm left to the top;
5. Keep the canned food in the oven at 120 degrees for 4 hours.

Do-it-yourself fish, unlike store-bought fish, does not fall apart, holds its shape, and does not contain chemicals, stabilizers, emulsifiers or similar harmful substances. An exclusively natural product.

Autoclaving

To diversify your diet and please your loved ones, you can cook fish in an autoclave. To do this you need to do the following:

1. The mackerel is cut, inedible parts are removed, washed, divided into parts, and placed in a jar.
2. Add a teaspoon of salt, sugar and vinegar (solution);
3. Add a tablespoon of vegetable oil, favorite herbs and spices;
4. After all this, the cans are rolled up and placed in an autoclave;
5. So canned mackerel is kept for 60 minutes at a temperature of one hundred and twenty degrees. The finished fish is very tender, soft and boneless.

Fish prepared according to this recipe can also be rolled into jars and left for the winter, or saved for some holiday. It looks great on the holiday table and will be a pleasant surprise for your guests.

Recipes not for canning

There are several interesting recipes for preparing mackerel not for preservation, but for quick serving. They also have their advantages.

Stewed mackerel

This recipe will delight your loved ones. The taste is very similar to store-bought mackerel in a can, but it contains only natural ingredients and has a richer taste. For this recipe you will need the following products:

Preparation method:

Place carrot and onion rings on the bottom of the saucepan. Add spices and seasonings. Place lemon cut into thin slices on top. Next - fish pieces. Drizzle the mackerel with vegetable oil, add some water so that the fish is completely covered. Place on low heat and cook the fish dish for about 3 hours straight.

Canned food prepared in this way cannot be rolled up; they are eaten immediately.

In a regular slow cooker

An incredibly simple and effective way to cook mackerel is in a slow cooker. You will need the following products:

• Mackerel (2 fish);
• Sugar (tablespoon);
• Coriander, salt (teaspoon), ground black pepper (quarter teaspoon), bay leaves to taste;
• Refined oil (100 ml);
• Very strong tea (chifir) - to obtain it you need two tablespoons of black tea, poured with 250 ml of water;

All components are placed in the multicooker compartment. Turn on the stew mode and leave to cook for 2 hours. Leave the finished mixture in the bowl for another hour.

In tomato sauce

Everyone is familiar with the famous sprat in tomato sauce. By analogy, you can cook mackerel. For this recipe you will need the following ingredients:

• Mackerel (about 500 g);
• Tomato paste (a tablespoon is enough);
• Onion (1 pc.);
• Salt;
• Spices (bay leaf, peppercorns of different types);

Method for creating canned food:

The fish is cleaned, cut into pieces, and the onion is the same. Place sliced ​​onions, mackerel, and spices in a small saucepan. Add a small amount of water, put it on the fire and let it cook well. This is cooked for 2 hours, after which tomato paste diluted with water is added. You need to be vigilant so that the water does not evaporate and the fish does not burn.

The mackerel preparation must be boiled for another 2 hours so that it turns into real canned tomatoes. After it has cooled down, you can serve it.

Although preparing canned mackerel is a costly affair, you will agree that it is worth it. Soft fish bones contain a large amount of calcium, which is so necessary for the bones and joints of a person of any age. Why not treat yourself and your family with a quality product at least sometimes? Almost all the ingredients are at hand, you just have to show the desire to do it.