Homemade fish canning

Name: Homemade fish canning
Total time: 125 d
Yield: 15
Ingredients: 2000 g River fish; 150 g Vegetable oil; 15 Bay leaf; to taste Peppercorns; to taste Salt

Delicious and healthy canned food. They stand up great all winter. Amazing canned food recipe. If your husband is a fisherman, you will not be left without fish supplies for the winter. And this is not only tasty, but also very healthy! Canned fish with bones is simply a storehouse of useful elements such as phosphorus, potassium and calcium. They can be used as an independent dish or as a snack. You can always take it with you on a trip or on a picnic. Good served with potatoes and any drinks. This fish can be seasoned with onions or green onions and any favorite herbs.

91

37197

Chloe Jones

Author of the recipe

0

Ingredients

Servings: 15

2000g

150g

15

to taste

to taste

Step-by-step preparation

Cooking time: 125 day

STEP 1
Prepare all the necessary ingredients. You will need small river fish. Suitable for any type. Rudd, carp, crucian carp... It is better to use salad oil or any refined vegetable oil.
STEP 2
It is good to clean the fish from scales, gut it, cut off the heads, tails and fins. Rinse the carcasses thoroughly, removing all black films from the abdomen. Cut each fish into pieces approximately 2.5 - 3 cm wide. Very small fish can be left whole.
STEP 3
Place the fish pieces in a deep bowl and add a little more salt than for frying. Mix well until the salt dissolves.
STEP 4
Take well-washed liter jars. Place a bay leaf, a few peppercorns on the bottom of each jar and tightly pack pieces of prepared fish to the middle. And again put the bay leaf, peppercorns and pour in a couple of tablespoons of vegetable oil.
STEP 5
Then fill the jars to the top with fish. Don't forget to compact. When boiled, the fish settles very much. Place pepper and bay leaf on top of the fish again and pour oil over it.
STEP 6
Cover the jars with lids, place a small weight and place them in a container suitable for sterilization. Pour water just under the lids and sterilize over low heat for 4 hours. Then turn off the fire and leave it like that overnight. The next day, add water and sterilize for another 4 hours. Then seal the jars tightly with lids and let them cool completely in the same hot container.
STEP 7
Such canned food lasts well all winter until spring. Without any added vinegar. The fish turns out very aromatic and tasty. The beauty is that the bones soften well and can be eaten perfectly. They will perfectly replenish your body with potassium, calcium and phosphorus. And this is very useful for both adults and children!
STEP 8
Canned fish are great for snacking. They can be seasoned with any herbs, onions and added to salads. Prepare for your family's health. Bon appetit!