Homemade canned fish - 8 cooking recipes

For the first experience of preparing canned fish at home, it is recommended to stick to the simplest sprat recipe. Since they use small fish, processing and cooking time is reduced. And if suddenly something doesn’t work out, you won’t be so disappointed and won’t regret the wasted products.

Required: small cheap fish (one caught in a local lake or river is also suitable), onions, 9 percent vinegar, vegetable oil, dry spices, salt and water or tea leaves. The fish must be thoroughly cleaned of scales and entrails (after all, it will be eaten whole). Cut off the heads too, leaving the fins and tails. Rinse everything in running water. Place the fish and chopped onion in layers in a saucepan, sprinkling everything with salt. At the end, add spices and pour in a mixture of vinegar, oil, tea leaves without tea leaves. Simmer under a tightly closed lid on the lowest heat for several hours. Then put the fish in jars and roll up. Keep refrigerated.

The canned fish recipe described above is suitable for any multicooker. And the cooking time will be reduced by two to three times (!). The fish turns out tender and soft, with disintegrating bones. Having an autoclave makes the cooking process even easier.

Russian housewives have long and successfully prepared canned sprat in tomato sauce, mackerel, carp, bream, and crucian carp at home. But it is important to keep in mind that if river fish is used, it should be given more attention. More precisely, pay more attention to your health. This fish needs to be heat treated for longer, and the jars with it need to be additionally sterilized. If the lids on jars swell, immediately and without hesitation, throw away their contents, without trying to “fix” it, digest it, or boil it.