Canned fish in cans

[Nataliya]

Nataliya, Thank you !!!! Already made by prescription. There was a carp. It turned out very tasty :) Now I will make homemade canned food. There is always fish at home, there are many fishermen. And the juice really splashed out a little, next time I will just push the fish smaller into the jar so that the juice remains in the jar, and not in the bowl.

[SinichkaV]

And if you set not extinguishing in the multicook, but let's say the temperature is 115-120 degrees on a multi-cooker? Then it will be possible to store it outside the refrigerator?

SinichkaV, Valentine, no! Without pressure, at atmospheric pressure, the boiling point of the liquid is only 100 degrees. The pot will heat up to 120, and the water above 100 will not heat up. This means the bacteria will not die, so you cannot store canned fish and meat for a long time without a refrigerator. Only with an increase in pressure can you achieve the result of store canned food. Only in the pressure cooker! You can not buy a second refrigerator, buy a pressure cooker, the simplest, cheapest, but a pressure cooker.

You can also make canned food in the oven. I do this in ultra-pro Tapever dishes. The temperature in the oven is up to 200 degrees, the time is approximately 2 - 2.5 hours. If there are no dishes, I think you can use ordinary cast-iron or thick aluminum, earthenware ... In general, buying expensive dishes for canning is, um, strange. If not ultra-pro, increase the time.

[Marcella]

Marcella, it is clear what can be cooked in a cast iron in a Russian oven. But we are talking about preservation for long-term storage. How do you not understand that even if at least 300 degrees in the oven, but the boiling point of the liquid at atmospheric pressure is only 100 degrees! This means that bacteria, the same botulism, will not die! And you can get trapped, get trapped very much. Therefore, without a pressure cooker, without an autoclave, only in the refrigerator and not for long. Strictly speaking, this recipe is intended for storage in the refrigerator.

[at 100 ° С - after 330 min]

"With increasing temperature, its destructive effect increases. According to Esti and Meyer, the spores of Clostridium botulinum died off: at 100 ° С - after 330 min, at 105 "С - after 100, at 110 ° С - after 32, at 115 ° С - after 10, at 120 ° С after 4, at 125 ° С - after 1 min. Spores of yeast and molds are less resistant, they die at (65 ... 80) ° C, spores of some molds can withstand heating to 100 ° C. The chemical composition of the medium, active acidity (pH), the concentration of substances contained in the medium affect the thermal stability of microorganisms. microorganisms in food, medical supplies and other objects that can be carried out by various methods. "
More details: https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=432027.20

Are we going to cook in the oven for 330 minutes, i.e. 5.5 hours, to kill the botulism spores?
By the way, UltraPro is a cool saucepan, but it costs more than a simple pressure cooker.

I'm not going to argue with anyone, and even more aggressively, but botulism and its spores can be absolutely everywhere, in all foods. And the main reason for the infection is dirt. Because his disputes are mostly in the ground. For this reason, the danger of mushrooms, etc. But it never occurs to anyone to do all the preservation in an autoclave. They just put salt, vinegar, etc., which also protect somewhat. Also sugar in jams. And by the way, how then to explain the infection with botulism from industrial canned food?
In short, wash everything well, do not use the dubious

[Lena]

Lena, Thank you! But if I give a hint about buying some more regular kitchen equipment, a kirdyk will come to me ...: secret: So it's better to ram it in the refrigerator somehow ... Yes, and I will not cook in a pressure cooker except canned food. So I can do it, I don't need it. not nada ... not nada ...

They just put salt, vinegar, etc., which also somewhat protect

The issue of canned vegetables is not discussed here. And they don't put vinegar in meat and fish. And salted meat is also not very tasty.

By the way, how then to explain the infection with botulism from industrial canned food?

Non-sterility and violation of technology.

So I'd better tamp it into the fridge somehow ...

The most important thing is to understand that there is only a refrigerator without pressure.

And what is the maximum shelf life in the refrigerator if you make fish or meat without a pressure cooker?

Today, in a pressure cooker, the staff cooked canned fish from a broiler: the time is 1 hour, all bones are hard, not soft like in canned food. Now I put it on languor: 88 degrees, 8 hours - maybe they will become soft

Kira, I once also faced this. Then I found an old book with preservation recipes, where vinegar is added to canned fish. Now I only make canned fish with him. The bones are soft. In a 0.5 liter can of 20 g vinegar 9%.

[Kira]

Kira, Natasha, and soft bones - what is it for? Today I cooked a jar of pike perch. 45 minutes at the pressure in the Shteba. I haven't tasted it yet. But krasiiivooooo !!!

Elena, river fish have many small bones, not skeletal, these are large. So I would like to get rid of the small ones.

[kavilter]

kavilter, I add a little bit of wine vinegar. Or something else. Heat and acid soften bones. And how to get rid of small bones of river fish can be found here. But this is a recipe for frying. I think it's very interesting. Maybe someone will come in handy. Pouring lemon juice into these cuts is even better.

[Natalie266]

Natalie266, I need to buy mackerel and try it in jars, otherwise I somehow did it just in the cartoon .. it turned out very tasty, but the smell when cooking
kubanochka, Lena, and if in a suvidnitsa, then how much to set the pace. and time

[GuGu]

GuGu, I do not feel any smell at all when cooking in this way. But I have river fish. I don’t know about mackerel, it is very stocky. But you can try, what the hell is not joking. Maybe jars and lids will save.

[Natalie266]

Natalie266, besides mackerel and herring I just cooked in a multi saucepan and in a slow cooker, well, very thickly .. now I will do it in jars .. Thank you!

Girls, please tell a newcomer how to set the pressure in manual mode for canned fish (river fish)? I have a pressure cooker Brand 6051

[elena8]

elena8, Elena, in Brand 6051 there is a meat program, there the default time is 30 minutes, during this time the jellied meat is being prepared. On this program, you can increase the time and do not need to turn on the manual mode.
This is my opinion, can someone else tell me.
Natalie266, Natalia, I liked the recipe for its simplicity. There is fish, now you need to wait until the jars are empty.

[francevna]

francevna, I'm glad Alla that you liked it. When you do, report back) I would like to know which fish is most delicious.

[Nataliya]

Nataliya, there are pink salmon, mackerel and herring. It's good that the jars will be closed and you can make different canned food at once. I will share it as I cook it.

Made canned salmon in Scarlet's pressure cooker. It turned out so well, I didn't even expect it. The only problem I encountered was to choose the jars to match the size of the pressure cooker. It turned out to be an excellent canned food, now I quickly cook soup when necessary, once .... and it's done. There is no smell, it turns out quickly and accurately. When I pulled it out of the pressure cooker, twisted the jar (I did it with screw caps), the contents boiled for about an hour in the jar, of course it was quieter and quieter, this finally convinced me that there was a high temperature inside. But I still store it in the refrigerator and it is specifically intended for soup. Because the quality of canned food on sale is something, and for some reason we love a simple soup made from canned fish.
Thank you so much for the recipe

[olga0203]

olga0203, close the screw caps immediately before cooking. They won't get ripped off, don't worry. The main thing is not to fill the jar to the top, but leave 2-2.5 cm. After cooling down, check that the lids are retracted. After two days, repeat the boiling operation for 20-25 minutes. This is necessary to kill the awakened spores of botulism, if they got there. A dispute without air access wakes up exactly after two days. So, so that the bacteria does not have time to produce toxins, we sterilize again. This was done on an industrial scale. After that, you can safely store the jars outside the refrigerator, in a dark place.

And I also add salt to the water for sterilization to increase the boiling point of the water. So there is a greater chance that the bacteria will die in canned food.

[olga0203]

olga0203, I am very glad that you liked it! I recently made from pike, it turned out well too. And I think you can't pull off pink salmon by the ears! Enjoy your meal.

[Iris]

Iris, Into the pressure cooker? Doesn't the saturated solution spoil the coating?

[Tusya Tasya]

Tusya Tasya, I have an old, still Soviet pressure cooker. Unkillable .. Nothing is done with it from the salt .. and why can something deteriorate from salt ?? Well, let it be a brine for sterilization and stronger than ordinary broths, but all the same, nothing should happen .. there is some safety margin ..
Simply, the saline solution has a higher boiling point, not 100 degrees .. that's why I salt the water .. Well, to be additionally secure ..
I think nothing will happen in your pressure cooker either ..

Somewhere I came across information that the acidic environment is harmful to the coating. Maybe salty as well
And in the pressure cooker, the temperature is above 100 *.

Enough for sterilization, but we also cook from a raw state. If you want the bones to be like in store canned food, then for the fish you need 40 minutes. Not for sterilization, for cooking. I thought about squid

I did not succeed in 40 minutes at the headquarters, I had to put more. Cooking carp.

Somewhere I came across information that the acidic environment is harmful to the coating. Maybe salty as well
And in the pressure cooker, the temperature is above 100 *.

An acidic and salty environment is harmful if you leave the finished dish for a long time in the container, but there is enough safety margin for cooking, otherwise it would be impossible, in general, to cook, everything would be strongly oxidized during the cooking process ..

By adding salt to the water for sterilization, in any case, I raise the boiling point, even in an ordinary saucepan, ... and in the pressure cooker, the pressure also rises, as an additional guarantee ..

I do not insist and do not persuade to add salt .. I just remember from school that the brine boils at temperatures above 100 degrees, unlike pure water .. which is what we need, in general ...

Well and also .. I said: I have an old Soviet pressure cooker .. unkillable .. it is made of food-grade aluminum .. aluminum oxidizes even in the open air and, therefore, there is ALWAYS an oxidized layer in the pan .. as I understand it, this layer is neutral .. I never sandpaper my pressure cooker .. so this layer is always present
You cook dishes with tomato in your pressure cooker and sometimes add some salt too .. ...

Tusya Tasya, thanks for the tip about the repeated boiling operation, I will definitely try. I will make the next batch according to your scheme.

I was going to make a river fish (dad is a fisherman), bones in it, my dear mom,. How long do you put it on? Advise soft steels. Otherwise, I usually smoke it in the Unit pressure cooker, and then for pate. But daddy catches more than we eat

You cook dishes with tomato in your pressure cooker and sometimes add some salt too .. ...

To increase the boiling point of water by 4 degrees, add 21 g of salt per 100 g to the water. I don’t salt the soup like that. That is why I asked. Simple salting of water practically does not raise the boiling point.

I never sandpaper my pressure cooker .. so this layer is always present

But that's for sure.Even if you clean it with emery, then oxides on the surface of aluminum appear at the same moment, the reaction is almost instantaneous.
This concludes the discussion of chemistry, otherwise the topic of the fish

[Fifanya]

Fifanya, if in a multicooker, then 6.7 hours. I don’t know in the pressure cooker, I don’t have it.

I read a lot both here and in the vastness of the tyrnet. Botulism is no doubt a scary thing. However, the risk of infection is much higher from typical canned vegetables, I cannot give a link.
I made canned chicken in cans (twist-off) in a multicooker-pressure cooker. My grandmother called and asked where they sell such yummy, it seems to me that she did not believe that the canned food was homemade. Pork stew (also immediately in cans) is standing and waiting in the wings, I'll take it on a fishing trip. The turn came to the fish - I bought frozen mackerel.

And how did I miss such a topic ?! Tell me, how many cans of 0.5 l and 1 l fit in Shtebe? I'm not at home now, I can't look. In liter, you can also do it?

[Natusichka]

Natusichka, in Shteba two liter cans are placed.

Only? It's a pity ... Although, if the cooking time is not that long, then it's not scary.
A must try!

[Natusichka]

Natusichka, in Shtebu for 6 liters three cans of 650 grams are placed, cans higher than 650 grams do not pass in height. And at the bottom there is no more than three cans with a diameter, like a half-liter can. But it fits on the bottom of 5 tall narrow cans of 0.25 liters, or 8 cans of 0.2 liters (mayonnaise, or like the current mustard). I made canned fish from mackerel in 0.25 liter glass flat jars. Very tasty! But after calculating the cost of such canned food, even taking into account the fact that I bought mackerel at a price much cheaper than the market price, I came to the unequivocal conclusion that it makes sense to do such homemade canned fish only if you live in port cities and have the opportunity to buy fish on the net in boxes well at a very tasty price, everything else does not make economic sense. Since the cost of my canned fish when buying fish at the wholesale price was still equal to the store price of good quality canned fish. What about electricity? And the time spent cutting fish, filling cans, sterilizing time, cleaning the kitchen. And then, it was very unpleasant for me to wash the used glass jars after the fish, not to mention the fact that you cannot wash the screw caps from under the fish again, they just go to waste. Now, if the fish is almost gratuitous, then it makes sense to mess around. But in the case of embedding meat stew, there is both sense and economic benefit to waste your time. Therefore, I only make meat stew.

in the Shtebu 6 liters, three cans of 650 grams are placed, cans higher than 650 grams do not pass in height. And at the bottom there is no more than three cans with a diameter, like a half-liter can. But it fits on the bottom of 5 tall narrow cans of 0.25 liters, or 8 cans of 0.2 liters (mayonnaise, or like the current mustard).

Now there are on sale narrow ones like mayonnaise, but the volume is 400 and 500 and 700 - such skinny cylinders, you can fit 8. But to wash it, yes, it's problematic.

Clear. And yet ... Homemade, there is homemade!

And yet ... Homemade, there is homemade!

I think so too! Well, even if the price is like a store, but you can be sure that there are good pieces and nothing superfluous.
After all, you can buy bread in the store, but how many people bake it at home!

In liter, you can also do it?

The instructions for some autoclave recommend sterilizing canned food in containers of no more than a liter. Apparently, a larger volume warms up worse.
I have 3 cans of 0.5 or 0.65 liters in a five-liter Shteba. In a 6-liter 3 cans of 0.8 liters (standard). Jars of 0.4 l (with a small lid) 4 pieces stand in any Headquarters.

Yes thank you. Now I will look for 0.8 liter jars. It seems to me that it will be rational.
I already want to try to cook canned fish and meat!

[Natusichka]

Natusichka, but go to the "Epicenter" if there is one, there is canned expanse ...

[Elena]

Elena, yes, I will definitely visit! Only he is 150 km away from us! But, as I go to the children, I will definitely go! Thanks for the advice! I remember that I saw a lot of all kinds of jars there!

Girls, and on what program in Shteba to cook for 6 liters?

[Natalia]

Natalia, I sterilize all canned meat / fish on the Meat program, 0.7

[A.lenka]

A.lenkaThank you very much, Lenochka! I have been looking at this recipe for a long time, but buyusii
We must decide!)