Canned fish in a pressure cooker

[Natusichka]

It’s probably late, but others will read it. Natusichka, right.

And I just now drove away the second time.
And my husband just brought a pack of saury, 11.5 kg. Now there is work to do.

You open one jar, taste, salt, softness. Maybe something needs to be corrected. Then the next games will be perfect.

It's too late, I've already put on the next batch.
Moreover, the first batch was mackerel, and now we are making saury.

Have you put all 11kg? There is no difference, mackerel, or saury. You must like the salt-sugar-vinegar. Or tomato gravy. It doesn't matter for which fish.

[11.5 kg]

my husband just brought a package of saury 11.5 kg... Now there is work to do.

Yes, for sure, there is work. How many cans will you get?

Pieces 15 half-liter.

Well, yes, how much to cut off and 7 kg will remain, just 15 cans, yes

What are you! We put 5 jars of 430 gr. Each can contains 400 grams of fish. I didn't add vinegar and sugar, only salt and pepper. And 1 table per jar. l. vegetable oil.
Make half with tomato, half without.
The husband does not tolerate vinegar very well.
And in the recipe, I did not see vinegar and sugar ...

[Natusichka]

Natusichka, instead of vinegar, you need at least lemon or lemon juice, otherwise you will get fish porridge, due to acid, the fish keeps its shape. I didn’t add sugar, and the recipe doesn’t seem to have it.

Oh, I looked .... Really, you need vinegar or lemon juice. ...
Well, nothing, these jars will go for fish salad! I will add to the rest.



They could not stand it, they opened it for trial.
Without vinegar and without acid, it did not come apart at all. The result is tender, tasty, with a specific taste of saury! You can't hear the bones at all!
I liked it very much!
We will continue today.

I have a question: do I need to add a lavrushka leaf? It seems to me that she is asking here.

[Natusichka]

Natusichka, acid also serves as a preservative and antiseptic. So it is required in these canned food. If you add lavrushka, then a very small piece, the size of a nail. Otherwise, during cooking, the lavrushka will give too much taste, it will interfere. In the instructions for my pressure cooker, it is not recommended to add lavrushka to cooking, as it is highly digested and begins to give an unpleasant aftertaste. And it's true, tested.

So it is required in these canned food.

And now what i can do? We didn't add acid ... You can't eat now?

how much to cut off and 7 kg will remain, just 15 jars, yes

Ira, there is nothing to cut in saury. Small head, tail tip and entrails. I had exactly 3 fish in a 0.5 liter jar. 12 fish, 4 jars in one set with a pressure cooker. So a package of saury is about 20 cans of 0.5.

Oh, I looked ...

What now? We didn't add acid ... You can't eat now?

Natasha, only I wrote to you 2 times about vinegar. And Tusya also wrote. Now eat those jars without vinegar first, do not hold. You can cook soup with canned food and melted cheese. And those in the tomato can stand. There the tomato will give acid. And keep the jars in the cold.
And we opened the jar where I poured less oil than according to the recipe. That it got into its own juice. Still, where there is more oil, as according to the recipe, although they seemed fatty to me, they are tastier. Those where the oil is only 1 tbsp. l dryish, but the bones are still not felt.
Now I will do it strictly according to the recipe.

Yes, I understood.

[Kubanochka]

And now what i can do? We didn't add acid ... You can't eat now?

Nothing to do. The main thing is not to worry, but to eat and have fun!

I will bring a link to a collection of recipes for an autoclave, which Lena posted in another topic Kubanochka.

There are many tasty things)))))) including fish.
🔗

There are two fish recipes in there, and none of them contain vinegar or lemon juice.

Irina, is it okay, I'm going to ask for a recipe for canned food in a tomato?

Our mackerel went off with a bang, I shouldn't have worried. Now I want to try it in tomato. However, I don't know which fish to choose.

And I finally saw salmon milk on sale. Someone also canned them. If anyone knows the recipe, please write!

[Fotina]

Fotina,
Svetlana, about canned tomato I wrote in the Tea Gazebo as I did, here Tea Gazebo # 82241
Already opened the jar, it turned out very tasty.
I hope that Irochka will not swear for the link. But birthday people cannot be denied
Svetochka, congratulations again!
I was envious of salmon milk. Here, it seems to me, what to try to make canned food. But we don't sell them
The first time I saw them, and I learned what it was, from a friend in Crimea. They are constantly on sale. But my friend just fried these milk.

[Svetlana]

Svetlana, happy Birthday! Good health, success always and in everything!

There are two fish recipes in there, and none of them contain vinegar or lemon juice.

Lenochka,you reassured me .. Yes, and my husband said that we used to make canned fish and did not add acid at all. Although we did it in an autoclave and from a pelengas. But, it seems to me, what's the difference. Or is there a difference?

Moreover, my husband said that we used to make canned fish and did not add acid at all.

I do not add acid either. Canned food, including fish, are excellent. And from borulism spores we sterilize them for 90 minutes at a temperature of 115 degrees. This is more than enough. I am calm.

Although we did it in an autoclave and from a pelengas. But, it seems to me, what's the difference. Or is there a difference?

I have been choosing an autoclave for over a year. I looked different. And, for me, the multicooker-pressure cooker still seemed more reliable and more convenient. And in terms of temperature - what's the difference to canned food, where to cook it, if the required temperature and time are kept?

And from spores of botulism, we sterilize them for 90 minutes at a temperature of 115 degrees.

How many times have I looked at the temperature during the cooking process, but it was not higher than 110 ...

Natusichka, if there are not very many cans without acid, then I would put the cans in the cold and try to eat them as quickly as possible. Another option is additional boiling of the product for 20 minutes. Botulinum toxin is unstable to high temperatures (not to be confused with spores) and is destroyed. It was this advice that was given in the Soviet magazine "Health" (and then unverified bullshit was not published), so all these years my sister did with mushroom twists. I opened the can, poured it into a saucepan, boiled it, let it cool and you can eat the mushrooms. I found the same information on the Internet now. So it's better to play it safe.

Here's my mackerel. In the cans you can see how much fat has melted, for me it's a minus, very fatty, but tasty.
Cooked for an hour and a half on meat, the bones are soft, you can eat.

[Natasha,]

Another option is additional boiling of the product for 20 minutes.

Natasha, I, following the advice of the girls, do just that. First, I do on the "meat" program, 0.7 for about 2.5 hours. Then for 2 days they stand on the balcony (in the cold), and then I put them on the same program for another 30 minutes (without opening the lids, of course).

Here's my mackerel.

A very beautiful fish turned out! Did you initially put in the jars not up to the top? Or was it tamped down during cooking?
My volume does not decrease ...

[Natusichka]

Natusichka, I had three fish, I divided them into four cans, did not tamp them, the fish still would have entered a piece exactly in each can, so it turned out not full.

Girls, I'm a newbie on the forum, despite the experience of a cook, and if something goes wrong, correct it. Here they asked if it was possible to make such canned food in the oven. Last year I made saury in s / s in 0.5 liter cans with spices. The fish was placed standing, tightly covered with glass lids and placed in a cold oven on a wire rack at a temperature of 220 degrees. for 1.5 hours. I also made squid with carrots onions, mackerel in s / c and with vegetables in the oven. The canned food is very tasty. Stand in a cool place. This year I want to try sprat with onions and barley in oil - I really liked such canned food in the 80s.

I, following the advice of the girls, do just that.

I may not have expressed myself clearly, but boil before use. And re-sterilization after two days, which we advised here, is subject to the recipe.

[Natusya,]

And re-sterilization after two days, which we advised here, is subject to the recipe.

Natusya, understood.
I got 11.5 kg of saury: my husband made 4 pieces of fish with dry salting, it turned out very tasty, we ate it!
And from the rest of the fish, 18 cans of 430 ml each were obtained. We made of them:
in tomato - 8 pcs; in oil - 5 pcs and in oil with lemon juice - 5 pcs.

Wow, how I calculated exactly

I had exactly 3 fish in a 0.5 liter jar. 12 fish, 4 jars in one go in a pressure cooker. So a package of saury is about 20 cans of 0.5.

only I had 11.6 kg in a package of saury.

[Nelya]

Wow, how I calculated exactly

Nelya, smart as a duck !!!!

Ato!

[Natusichka]

Natusichka, well, now you are savvy, experienced, so you can repeat from any fish. We even made from small river canned food. And my husband even tried to make sprats out of a puzanka in the spring. First I smoked his belt, and then into jars

I look in this thread girls from Ukraine mostly hang out, what is the reason?

[optimist]

optimist, pure chance. Join, dilute our company

[Tusya Tasya]

Tusya Tasya, I may have passed the Ukrainian!

well now you are savvy, experienced, so you can repeat from any fish.

My husband gets bulls out of the freezer, we will do it from Monday !!!
Until then: 🔗 🔗 🔗 🔗
And a group photo 🔗
That's not all, there are 4 more jars - the site in tomato is now in multi, they have just been re-processed and 3 more jars are waiting for their turn tomorrow morning.
And 3 jars have already gone to the hotel.

[Natusichka]

Tusya Tasya, I may have passed the Ukrainian!

We take everyone, don’t be shy




Natusichka, gobies in tomato will be? Give the exact recipe?

[Natasha]

Natasha, come on, of course !!!
We plan to make part of it in tomato, part without, because mommy can't have a tomato

I have canning day again. My husband bought four large mackerels, says "make canned food!" I noticed that men especially like this canned fish!

Lenusya, did you add some water to the jar this time? And then I see that last time it turned out not enough in the bank.

[Tusya Tasya]

Tusya Tasya, I didn't add water the last time, I just divided three fish into four cans - it turned out a little more than half a can of fish. This time I filled the cans full.

Well, the mackerel is still not compacted very tightly when laying. And then the juice gives off during cooking and shrinks. I topped up a little water, so the fish is juicier.

I topped up a little water, so the fish is juicier.

Thank you!

[Natusichka]

And a group photo

This is a cannery !!! Natusichka what a great fish!

We are already distributing it on the sly! Mom, assistant professor.
And yesterday I made such a delicious dish!
I mash the canned food in oil (saury) together with a soup and butter with a fork. I added onion fried in vegetable oil, boiled rice, salt, ground pepper, lemon juice, mixed everything well. Shaped into balls and rolled in sesame seeds. It turned out so delicious !!!
Photo is not very good, but it tastes 🔗

It turned out so delicious !!!

I don't even doubt it, it's delicious!

[vernisag]

vernisag, Irina, brought you my report again!
I always cooked canned food according to your recipe with saury, and I bought this 2.5 kg of mackerel for stock and decided to try it with mackerel.
Here they are, jars

I did everything according to the recipe, but I keep it in the pressure cooker for 60 minutes, and then for saury for another 20 minutes, and added 30 minutes to the mackerel. We love that the bones are not completely soft.
And yet, for safety reasons, after exactly 2 days I drive it for another 20 minutes. This is just after additional cooking in 2 days, just got it out of the pressure cooker.
Ira, thank you again for the recipe for canned fish!



I’ll write so as not to forget that it took me 6 and a half mackerel for 4 jars of 05 liters. Maybe someone will also need this calculation

And my calculation is simpler - for a 0.5 liter jar, you need 400 g of cooked fish (peeled, chopped, if not small).

[Tusya Tasya]

Tusya Tasya, Natasha, Thank you! Also useful information. I remember the saury by weight, I remembered it, it seems I wrote here in the subject, or in the Gazebo, but I already forgot everything. But I remember that 4 peeled saury for 1 jar.
And I didn't weigh the mackerel, because I cleaned it, cut it and immediately threw it into a bowl of water. And then, when wet, it was no longer convenient to weigh,

I always weigh, determine the number of cans. That's why I'm dancing on salt.