Canned fish in a pressure cooker

And I put salt according to the recipe, in each jar

I add salt directly to the fish and soak for about 20 minutes. As a result, the fish is denser and more whole. We make a belly (Dnieper herring) and gobies in tomato. The belly is tender, then you get it out of the jar - you want whole, not porridge. Fry the goby before putting it in a jar, it is also advisable to shove it in without being broken, and then get it out. But I didn’t make mackerel, it doesn’t live up to my cans, I adore its salty.

Girls, this recipe only needs a pressure cooker ?? Conveyor grill won't work ?? I don't have a pressure cooker. And the fish you have, you will lick your fingers!

[N @ t @ liya]

puzanka (Dnieper herring) and

I live on the Dnieper and I don't know such a fish
This is what it means there are no fishermen in the family. And I don't buy river fish at the market, my husband doesn't eat bony fish.

N @ t @ liya, Natalie, look at the topic, a couple of pages ago, one of the girls described the process of cooking canned food in the oven.

Nelya, thank you, I read the whole topic, about the oven too, but about the method of cooking in the airfryer, so I thought that if our advanced members of the forum did not cook in it, then this unit does not have such an opportunity. I’ll think and look for recipes. Have a nice day everyone!

Natasha, I have an AG, but I would not dare to drive it for an hour, and the result will not be predictable in AG!
It is still better to buy a pressure cooker for canned food, even the most primitive ones. Or if there is one, you can try it.

Nelya, yes, I also think that I need to buy a pressure cooker anyway. Until then. then I'll try in another way, in the oven or on the stove in a saucepan. watched the video already. Of course, long time !, but the delicious dish is worth it! Thank you for the conversation!

Irina, brought you her report again!

Good health! What appetizing jars of fish! Mackerel is very tasty, we have already devoured ours. I will see a cheaper fish, I will do more. Only now the jars would be 300 grams, 0.5 liters is too much for us, we do not eat

[vernisag]

I live on the Dnieper and I don't know such a fish

Nel, it does not reach you. It enters the Dnieper from the sea (it is also sea), but the Kakhovka dam does not let it go any further. Previously, the pusanok was only in the lower reaches, and in recent years it began to rise to Kherson and higher to the dam. He is always caught in the ban. Allowed.



vernisag, Irochka, forgive me, we just chatted in your topic. But we're talking about fish

Natal, honey, talk to your health, as much as you like

Natalochka, thanks for the clarification! I now remembered where I heard about such a fish. When we were resting in Schastlivtsevo for a couple of days, they saw at the local market

[N @ t @ liya]

but about the method of cooking in the airfryer, so I thought that if our advanced members of the forum did not cook in it, then this unit does not have such an opportunity.

N @ t @ liya, Natasha, two years ago I cooked stew in AG. I think canned fish will also work, it's almost the same.
Everything stood in the refrigerator for a couple of months, until they ate it. Maybe everything would be fine at room temperature, I just did not take risks and experiment.
I also store canned fish from SV, just in case, in the refrigerator.
I don’t remember the regime in AG, I’m only sure that the cans were with screw caps. I closed them at first without much effort, and after cooking, I tightened them well, cooled them down and put them in the refrigerator
So, until you buy SV, try it in AG, I'm sure everything will work out!



By the way, it seems to me that you can extinguish in an ordinary MV for several hours, the result will be the same.And then put hot in jars and sterilize in AG at 150 * C for 10-15 minutes from the appearance of "gurgles" and everything will be okay!

Sveta, thank you for your answer! I have already found a video of how stew is cooked in AG. But now the husband insists on cooking on the gas stove. since it is 4 hours to cook, during this time the AG light will wind a lot. Saving time - again plus pressure cookers. I'll think.

[N @ t @ liya]

N @ t @ liya, Natal, buy the most inexpensive electric pressure cooker and you will be happy And broths and jellied meat and stew. I liked making the stew like Lenchik Timkina, boil it, cool it down and put it in bags in the freezer. Very comfortably.

[vernisag]

vernisag, Natasha, if you have a gas stove, buy our domestic pressure cooker (it used to be called "Minutka") and cook anything from the above. For me, this is an irreplaceable gadget. Good luck to you.



vernisag, Irin, sorry I wrote from the phone and sent it to you. This is for Natasha, of course.

Girls. my good ones, thank you, I didn't know. that there are also gas pressure cookers !! I’m already thinking about an electric pressure cooker, but here’s a new idea! How many tricks I learned thanks to my favorite site!

[🔗]

Better electric On the stove, it is difficult to catch and control the temperature you need, but you turn on the electric one and forget, you can leave, it will turn itself off. I have an expensive, beautiful one, but it’s in the pantry since I bought an electric one, three electric pressure cookers.

🔗

I bought MV-SV "Polaris", so now I can cook this yummy too !! The girls in the topic about our SV asked if there is enough fish and meat stew) 60 minutes on the "Jellied" program at high pressure. I will try to cook a stew of pork, mackerel. All delicious, delicious!

Oh, Natal, congratulations on the pressure cooker! Let it serve for a long time and only please with sweets!

Irisha, thank you !! Here are just an ambush with cans, I have a volume of 3 liters for SV, which means that 0.5 liters of cans do not fit in a bowl. I need a recipe for where to cook in a bowl, and only then lay out the cans. And I am very happy with MV, I only use modes with pressure, so that it is faster and more useful. Good luck!!

Girls - cooked a lot of pea soup and I urgently need to leave - I poured the soup into cans - put it on the meat for an hour. Water on the shoulders Will it turn out canned food?

Yes on the shoulders, but 20 minutes is enough, it's ready for you.

[vernisag]

vernisag, Ira, yes ready, it bothers me that the parsley is there.
And yet, is it necessary to make a control after 2 days?
To me on you! Thanks for the quick reply :)

Well, we put a lot of parsley in canned food, I think it's not scary. If you store it in the refrigerator and not for long, I think it's not necessary, it's not fish, I don't know

[vernisag]

vernisag, 🌷🌷🌷

Thanks to the author of the recipe and the Steba DD2 pressure cooker, for the second year in stores, I pass the shelves with canned fish without looking. Because I know for sure that mine is better and cheaper

[Amasar]

Amasar, and I generally roll everything superfluous and not superfluous to the banks with a shtebik

[Andrei]

Andrei, that's lovely! Thank you

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

Girls, so whoever canned milk or not?
Please write the recipe

Quote: Fotina on 12/06/2017, 08:24 AM
And I finally saw salmon milk on sale. Someone also canned them. If anyone knows the recipe, please write!
Girls, so somebody canned milk

I threw it into the jar with the fish. But it tastes like beeeee to me .... I fry them

[Nataliya]

Has anyone canned milk or not?

Nataliya, I have never seen canned milk. Sometimes I pull them out of the purchased fish, sometimes I buy it specially to fry it with onions (a lot) and some kind of seasoning. Fried tastes better to me than salted herring. I can't imagine canned food.

[Ilmira]

I have never seen canned milk.

Ilmira, I'll show you that on our forum they (milk) canned. I found
Canned chicken in pressure cooker liberty-mp-900 # 8

[Nataliya]

Nataliya, well, on our forum nothing can be surprised!

And I throw out the milk, no one eats them with us.

no one eats them with us

Milk - ideal for pate: fried or baked, chopped and, if necessary, seasoned.

And I throw out the milk, no one eats them with us.

this is "everyone has their own cockroaches", pork testicles - whoever ate, also write that it is a delicacy. I have not tried it and I hardly will.

I have never seen canned milk.

Girls, I canned salmon milk in a pressure cooker in the image and likeness of canned fish. We have a recipe on our website. It turns out almost a cod liver. Maybe a little more dense structure, but not distinguishable in appearance and taste.

Girls, tell me, please. I have never prepared canned food. Mulinex multicooker-pressure cooker, can I cook without oil? Extinguishing program (temperature 114 degrees), pressure is not set. On the multichef, the temperature can be adjusted up to 160 degrees. "What is the best temperature? And how long to cook if I want to make cod liver?"

[Natalia120876]

Natalia120876, I did it twice in ARC. In my opinion, it comes out rather dry without oil. And someone wrote that it is better to put butter according to the recipe. Somewhere 4 tbsp. l. on a half-liter jar.
The maximum pressure is better. Somewhere here they wrote about botulism spores, which die in a short time under pressure. I cooked for 4 hours on the "stew".
But about the preparation of "cod liver" from milk, there are a lot of questions. I also want to, I have to experiment, I couldn't find a recipe for the pressure cooker. Cooking time is what interests me most.

[Alenka578]

Alenka578, Lena, did you make canned food in jars with screw caps? Did you manually set the time to 240 minutes at once? I have ARC too. I am very afraid of ruining her, because for me she is a lifesaver.

Have you ever tried to bake bread in it?

[Tashenka]

Tashenka, and what will become of her? Yes, jars with screw caps, a napkin to the bottom and a hanger of water. Immediately put it all the time. And plus until the pressure is relieved. Then twist the banks a little and that's it
No, I haven't tasted bread. There is a bread maker. And baked the cake somehow. It works, but nothing special, like in a regular pressure cooker. I bake cakes in a 4-liter fiesta, I like it more, albeit longer in time.

Lenochka, thanks!
Yes, I also have a bread maker, only now it works for me mainly as a dough mixer.

[Natalia120876]

Natalia120876, I did it twice in ARC. In my opinion, it comes out rather dry without oil. And someone wrote that it is better to put butter according to the recipe. Somewhere 4 tbsp. l. on a half-liter jar.
The maximum pressure is better. Somewhere here they wrote about botulism spores, which die in a short time under pressure. I cooked for 4 hours on the "stew".
But about the preparation of "cod liver" from milk, there are a lot of questions. I also want to, I have to experiment, I couldn't find a recipe for the pressure cooker. Cooking time is what interests me most.

Thank you so much!

[Tashenka]

Tashenka, Natasha, yes it would be for what
Do you just eat? Or for storage? If you store it, they write that after two days you need to sterilize again. We ate something right away



Natalia120876, also not at all)) if you suddenly find a recipe for making milk in jars in a pressure cooker, share, please, I’ll also get ready to do it somehow

Girls, I don't remember where on the forum I read that it is necessary to prepare canned food (ready-made) on day 3 again, so to speak, a "control shot" in order to finally kill the newly formed butulospores. I'll try to search, but I'll sign it off too late - now I have to run. ..

A pressure of 07 kPa seems to be at 120 *, 90 minutes is enough.
After a few days, if the jars have stood well, have not swollen, you can put it on for another 30 minutes.
I did it, I keep it in the apartment, in the closet just.

If you store it, they write that after two days you need to sterilize again.

This is precisely for storage not in the refrigerator, in general, canned food is stored for 2 years, this is what I remember. ...



For a long time I had such a thought - that someone would make a separate topic for stew-fish and meat, When I do, every time something new happens, but still I worry again. ... recently I made several jars in a stock, but without any seasonings at all - without salt, pepper, put it on 120 * for 90 minutes, the pressure dropped by itself, did not add anything to the jars (the breast released juice) but stand in the refrigerator. But how much will they forgive in the refrigerator for a month or two?

I had such a thought for a long time - that someone would make stew-fish and meat a separate topic,

So everyone has a different pressure cooker principle, of course, one difference, it seems, is only in the names of the buttons. But there are also separate temki for stewed meat and fish, is it worth collecting in a pile?

[BELOW]

I had such a thought for a long time - that someone would make stew-fish and meat a separate topic

everything has been there for a long time, including the current topic, as well as, for example,

Natural canned food (stew or "in its own juice") on the stove without an autoclave, pressure cooker and preservatives (OgneLo)

I never understood ... why do they turn jars onto lids when they cool? ...

"Where do the legs" grow from when the cans are turned over "?

To do this, read the book

🔗
So where does this recommendation come from?

Cans, sealed with a seaming machine, are placed for cooling with lids down

Let me remind you that heating the product at a temperature BELOW 100 ° C is called pasteurization. Sterilization of products is carried out at a temperature FROM 100 ° C and above.
The author, by mistake, confuses both processes ...

Usually, fruits and vegetables are sterilized in boiling water, since microorganisms found on them die at a temperature of 80-100 °. Fruits such as cherries, plums, apricots contain significant amounts of acids (1.5 to 2.0 percent) and can be sterilized at 85-90 ° C.

So, "where"?
To answer this question, we need to remember "what was used to cork canned food before the appearance of iron lids": cork and wooden corks. A distinctive feature of such plugs is the ability to dry out and swell under the influence of moisture. [It is for this reason that corked wines are kept in such a position that the cork always comes into contact with the wine.]

Capping with wooden corks. They are made from soft wood. In the neck, the plugs must sit tightly, otherwise, when the canned food is cooled after sterilization, they will be drawn into the cans or cylinders and the tightness will be broken. In addition, if the cork is not tight (The neck will fit, hot tar can get on the product. To make it easier to fill the neck with resin, the corks should go there 3-5 millimeters below the edge. Before using the cork, you need to boil for 5-10 minutes. they put mugs of clean paper, better than parchment.

After sterilization, the container closed with corks is oiled.

As soon as the tar hardens, hot cans or cylinders are checked for tightness of the closure - they are turned upside down. With a bad, leaky tar, droplets of liquid appear from under the cork, or air bubbles appear inside the jar. This place must be additionally tarred or firmly smoothed with a hot knife (flat).

Further, the author transfers the peculiarities of corking with wooden corks to the iron lids that have replaced them "for seaming" ... although he does not consider it necessary to subject jars closed with glass lids to this procedure.

Note that in industrial canning, no sealed can is chilled upside down.

It is not correct to turn a freshly sealed can immediately, because until the contents of the can has cooled down, there has been some "vacuum" of air under the lid, which ensures the tightness of the canned food, therefore, part of the filling may fall on the neck of the can under the O-ring. This is elementary physics in junior high school.

When "stuffing with a slide" reduces the amount of air space under the lid required for proper sealing. With all that it implies ...

Note that when seaming the lids with a seaming machine, tightness can be achieved immediately (therefore, when heated, the can is not rolled up in advance, otherwise the lid will "rip off"). When using twist-off screw caps, glass lids with different clamps, the jars acquire a tightness only after cooling.

everything has been there for a long time, including the current topic, as well as, for example,

Thanks for the link - bookmarked it, I probably didn't see it.

Sometimes I pull them out of the purchased fish, sometimes I buy it specially to fry it with onions (a lot) and some kind of seasoning.

I have never made milk at all. ...