Canned fish in a pressure cooker

sure sure!!!

Irin, great recipe !!!
I support both you and Alenka)) for at least three years I run all the conservation through the pressure cooker))
For example, I only bring salads (such as lecho, sauté, dressings) to a boil and immediately in cans and for 10 minutes at high pressure. Everything is fine and the soul is calm. And I don't turn anything over, just on the shelf.
Sterilization in a saucepan on a towel has already forgotten what it looks like.

though I still make meat and fish in an autoclave, but I have it and I love it)) what will stand idle

Girls ... but I never understood ... why do they turn over cans on lids when they cool? ...

[Sveta]

Svetamaybe I'll write nonsense now, but I think so from my experience and inferences. When the jar with the contents is still hot, but ready for storage, it simply cools when left alone. At this time, the lid retracts, this indicates a good quality of the lid and, therefore, the twist. And the longer the can cools down, the more the lid retracts, that is, it creates reliable conditions for the preservation of the product inside the can. But because the liquid cools down longer than the metal, then we turn it over in order to increase the cooling time, read - retracting the lid. That is, for reliability. And if in the morning bubbles are suddenly found in a cooled jar, this means that the jar is NOT closed hermetically, therefore, it cannot be stored. Let the experts correct it, if not.

[Svetik]

why do they turn the cans onto lids when they cool? ...

Svetikit seems that every housewife has her own theory on this.
Personally, I do this for additional sterilization of the lid with the hot contents of the can.

[Ilmira]

Ilmira, the Svetlana, Thank you!
In principle, both explanations are logical ...
That is, there is no consensus ...

[Svetlana]

Svetlana, and this too, as a by-product of the main action!

That is, there is no consensus ...

Sveta, this is all for a single purpose

[Jeanne]

Irin, great recipe !!!

Jeanne, Thank you! Well, this is not a recipe, but a manual for a pressure cooker.

I just bring it to a boil and immediately go through the cans and for 10 minutes at high pressure.

I also think, what for I sterilize salads in a saucepan, I also want to put everything in a pressure cooker. This year the conservation is over, next year I will definitely try. My family is small now, I have enough cans of 30-50, I don’t do a lot.
But I turn over all the cans anyway, probably just got used to it.

Only a round silicone mat on the bottom)))

Yes, I put a regular rag, with a rug some strange sounds come from the pressure cooker. As if the war is starting

We ate the first jar of four - I forgot to unsubscribe))
the husband was surprised - how can you get such a taste at home? Shop - in this case, he had it praise)
I bought more mackerel - now I want to make our grandfather.
I keep it in the refrigerator just in case. I think if home-made canned food will take root - I will ask for an autoclave - for 10 thousand you can buy. For your own peace of mind)

I also turn the cans over to see if the can is well twisted or rolled up, sometimes a badly screwed lid can leak. And the content can leak. If the bank is standing, then you may not notice, and the result is immediately visible.

We ate the first jar of four - I forgot to unsubscribe))
the husband was surprised - how can you get such a taste at home? Shop - in this case, he had it praise)
I bought more mackerel - now I want to make our grandfather.
I keep it in the refrigerator just in case. I think if home-made canned food will take root - I will ask for an autoclave - for 10 thousand you can buy. For your own peace of mind)

Good afternoon, neighbors! I bought an autoclave, from time to time I make canned food and stew, a worthwhile thing. And I buy fish for Salov.

[vernisag]

vernisag, Ira, and I thank you! She accomplished a feat. I decided to practice on hake. I did it strictly according to the recipe in Shtebochka, I was very worried, as I heard a violent boiling Output 3 jars, 0.5 But ...
When I took out the jars and wanted to tighten the lid, the lid turned ... I cooled them down and put the jars in the refrigerator ... And what should I do with them now? Eat? And so I wanted to go to the place of store canned goods, to have a couple of jars in stock. I'll look for other covers tomorrow. I liked the recipe very much! Thanks I will do more!

[Natasha]

Natasha... This year I also got on such covers !!!
It's good that I sterilized the extra ones when I closed the jam ...
And then I take the lid, and it scrolls! ... but not everything is so ... three things from the package are horrible ...
This is the first time I see this !!!

Cool down and put the jars in the refrigerator ... And what should I do with them now? Eat?

I would close the new sterilized lids and put the jars for another 15 minutes to sterilize.

Thank you girls! Tomorrow I will buy other covers, although I have already used these covers, there were no punctures. And before putting the jars in Shtebu, I twirled them well. And when I turned the jar over, I looked at the yushka pouring out, let's twist it, and the lid scrolls .. Maybe because of pressure?
And the soup tastes like store canned food. The recipe itself, I really liked it .. it was really scary.

I wanted to tighten the lid, the lid turns ... I cooled them down and put the jars in the refrigerator ... And what should I do with them now? Eat?

Natal, of course eat it, what can you do now? Were the covers new, or already used? I only use new caps, they used to be in short supply, but now the packaging is 20pcs - 79 rubles (I bought it in a magnet) and I don’t regret the old ones, I throw it away right away. But the covers are now thinner, they used to be of better quality.

[lettohka ttt]

And when I turned the jar over, I looked at the yushka pouring out, let's twist it, and the lid scrolls .. Maybe because of pressure?

I have not had such situations. But I never turn cans after sterilization. I pulled it out, tightened the lid, wiped it off, left it to cool on the table, watching it in the process. The lid should retract with a click within half an hour. If it is pulled in, it means it is closed tightly. I put it in a cool place. If she didn't get involved (maybe there were 3 such cans for the whole time), then in the refrigerator for the next consumption.
Why don't I turn canned meat and fish. They should have a fatty film on the surface that protects the product from oxidation (). I'm not sure if the term is correct, but sometimes this happens in a rustic stew, when the meat is not completely covered with fat or broth - it darkens on the surface. It doesn't spoil, but eating such blue meat is unpleasant. So, when you turn the lid down -
the fat moves to the bottom. The broth solidifies. And when turning it back, no fatty film is formed on the surface.

About the leakage. I have no answer, but as a reflection I can assume ... When heated to a high temperature, the glass jar and the metal lid do not expand evenly - the jar is smaller, the lid is larger. Perhaps that is why even a tightly closed lid requires additional tightening after sterilization. This is the norm. Perhaps this is why the lid leaks a little when turned over, since after strong heating it turns out to be loosely adjacent to the can.

lettohka ttt, Natalia, next time try not to turn the jar after sterilization.

[vernisag]

vernisag, Ira, only new covers
Lenochka thanks for the advice!

Sometimes the jars themselves with different neck sizes of several millimeters I noticed on the blender: the leg does not fit into all the jars.

[vernisag]

vernisag, thank you very much for such a necessary recipe! I did 4 times 4 jars in Shteba for quick consumption, so to speak. Very tasty, the whole family likes it))

[Svetlana]

Svetlana, to your health!

Ira, here I am, with a report on canned food, I finally reached you.
She made canned saury. For the first time, saury was caught in the action, bought almost 2 kg and made 3 jars of 750 grams each. There were simply no other jars available at that time. Made and forgot put it in the refrigerator. They stood until my husband saw and reminded me. In general, we sentenced those jars in less than a week.
Very tasty canned food turned out. The pieces were intact, did not disintegrate, but the bones were not felt at all. My husband then told all the neighbors what delicious canned food I made, tastier than store sprats.
I did it according to your recipe, but I kept it in the pressure cooker longer. First 99 minutes, maximum time in my pressure cooker, in Manual mode. Then another 25 minutes was added on the Steam mode.
I have a Comfort pressure cooker, it does not show the accumulated pressure, and I wanted the bones to be completely crushed.
We ate those canned food quickly, so I drove to the wholesale warehouse and bought a whole package (11 kg) of saury. I've been recycling this package for 2 days. I was able to put only 12 fish into the freezer, this is just 4 jars of 0.5 liters, for later on canned food.
22 saury marinated in marinade, for now eat instead of herring.
And with the rest I made canned food. It turned out 8 jars of 0.5 liters in oil and 4 jars of saury in tomato.
I did it in oil again strictly according to the recipe, but this time I reduced the oil to a minimum. On a jar 1 tbsp. l. not quite complete. It was delicious that time, but I have too much butter. I cooked for the same amount of time, only after another 2 days, for reassurance, I drove 25 minutes more in the Steam mode.
These are the canned foods I got in oil (or in my own juice)

I haven't photographed canned food in tomato, I'll boil them again for another 25 minutes.
But I took a picture of today's saury, which I marinated yesterday in the marinade and today the sample was taken. I can’t resist and tease how tasty we filmed the sample.
It seems off topic, so I'll roll it under the spoiler

Lightly salted saury with mustard vinegar sauce

Irochka, thank you for the recipe for such delicious canned food!

Girls, I'm completely upset! Made a gross mistake! After I took out the cans of stew from the pressure cooker (the lids were retracted) and when tilted to the side, nothing poured out. I removed them to the balcony without checking the covers and screwing them to the end! Although I knew and read that it was imperative to tighten the lids, it was as if someone deleted this moment from my head. It takes 2 days and the result is 0. I take the jar, and the lid is easily opened! I did not dare to use it and threw everything away, health is more expensive! Now I will experiment with mackerel. I bought both fish and new jars with lids. Now I'm a "scientist".

[nila]

nila, Nelechka is an excellent result! I haven't tried saury, I will definitely try Nelya for health, I am very glad that the recipe came in handy and liked it!



velli, honey, why did you throw it all away? After all, only two days have passed.In any case, nothing happened there and no byak did not start.
Well, don't worry, there will still be a lot of all your stew and canned food

Girls, such a question. The son loves, just don’t laugh, sprat in tomato. But you yourself understand how disgusting she is now. I would love to do it myself, but from what? Only fresh frozen capelin is on sale. Well, herring and mackerel. I'm thinking of trying it out of herring, I'm afraid my son won't accept it, he's picky. What do you advise?

Ksyusha, run through the small, private shops, perhaps you will find a sprat. We have, there are no chain stores, but in small shops where fish are sold, there is always a sprat

[vernisag]

vernisag, but will capelin make nonsense? do not try?
About the sprat, until I found it. The girls have there and saury ... we have nothing like that, it's a disaster!

will capelin make nonsense?

I don't know Did you go to the market? There are usually many small traders in the market and at the market, there are probably fish shops. There is really another way to find a wholesale warehouse where there is fish in bulk.

[vernisag]

vernisag, Irina, thanks for the recipe. For a long time something like that was spinning in my head. But I was all afraid. And here everything is point by point. (but just in case, everyone left the house while cooking)
Made from fish unfamiliar to me, in the store it is sold under the name White tuna. It resembles mackerel in texture and smell, but larger. From one carcass, cut 750gr of fish and exactly three jars came out.
Stands in the refrigerator. I'll take a sample soon



The sample was removed. It turned out great. The bones are slightly felt, but very soft. And next time you need less salt.
And so everything is fine. Dense, does not fall apart. Real canned food !!!

[vernisag]

vernisag, yesterday from the next room I overheard my husband praising his mother on the phone, what delicious canned fish he has! Like "we don't need any store-bought stuff now, our wife cooks a hundred times tastier in her wonderful oven at home!"
In the evenings, the husband loves to crawl on the fridge - why do we have tasty things here? ... and often this delicious is a jar of sardines
Made from mackerel, several times already. As soon as it ends, I make a new portion.
Thanks again to the author for the recipe! It turned out to be very popular in our family!

Girls, there is an ARC pressure cooker without programming and there is a great desire to cook these canned food. On what program and with what time can you cook them (if, of course, you can)?

[Tashenka]

Tashenka, I set the Meat mode for 1.5 hours, pressure 0.7

[lana light]

lana light, my pressure is not regulated ... I'll try on "meat". Thank you.

[Natalia]

Irina, thanks for the recipe. For a long time something like that was spinning in my head. But I was all afraid.

Natalia, to your health! I am very glad that the recipe came in handy and liked it! Thanks for the wonderful photo!

vernisag, yesterday from the next room I overheard my husband praising his mother on the phone, what delicious canned fish he has! Like "we don't need any store-bought stuff now, our wife cooks a hundred times tastier in her wonderful oven at home!"

Aaaaaaa How great!
Of course, we do everything better, why do we shop for something.We try with love, with soul, no matter how, for our own
On health Svetlana!

there is an ARC pressure cooker without programming

Natal, but I do it in two at once, and in Brandik I also do not regulate anything and only one program "soup" But there is a feeling that the pressure there is lower, and therefore I cook in it a little longer.

[Tashenka]

how my husband praised his mother on the phone, what delicious canned fish he has! Like "we don't need any store-bought stuff now, our wife cooks a hundred times tastier in her wonderful oven at home!"

So my everyone and everywhere boasts of canned food. And then they run to me and ask for the recipe. And I know that they don't have a pressure cooker, so I don't give a recipe.
All the time they opened saury in oil. And yesterday they opened saury in tomato sauce. It turned out very tasty too! Where is the store sprat in tomato fish in a tomato! And it did not come close!

my pressure is not regulated

Tashenka, I have no pressure regulation in Comfort either. Moreover, maybe it just seems to me that it etches. Although the lid is tightly sealed. I wrote on the previous page how much time I cook. For a long time, but with reassurance. I immediately thought that my small saury could fall apart. But no, intact, intact, and firm.But the bones are not felt at all.

[lana light]

And no one cooked without oil, in their own juice?

Svetlana, I hope it's still actual I prepared such canned food for a cat from pollock and some other cheap fish (my husband brought it), cut it into pieces and salted it. No water was added. I made 4 jars of 250ml. The cat ate a whole jar at a time! and we liked it very much.
I will cook myself from salmon, mackerel and saury (my husband ordered)

lana light, my pressure is not regulated ... I'll try on "meat". Thank you.

Natalya, do you have the Jelly program? Then you can on it

[Nelya]

My husband went to a wholesale store for fish!
She ordered saury, but if she didn't, then she said that We bought something else.
Nelyawhat tomato did you add? How many? And did you add oil if you cooked with tomato?

Natusik, tomato juice added. The one that I prepared for borscht. But you can also tomato juice + volume. paste.
It took me about 4-5 tbsp. l pouring into a 0.5 l jar of fish. But I stuffed tightly with fish. My husband said that the gravy was not enough, I had it thick. But everything was soaked with tomato, and I think that's enough. This is more filling in the canned food store than fish.
I did not add oil to the jars, only when the onions were sautéed, the vinegar was added to the volume. pouring already when she turned off the fire.



Yes, I forgot. The other day I was in Varus. There was saury on the stock again. The price is the same as I took on the wholesale box.

I did not add oil to the jars, only when the onions were sautéed, the vinegar was added to the volume. pouring already when she turned off the fire.

I don't understand ... What bow? Did you add onions to canned food? I'll go and reread your post.

Natus, I made the marinade the same as for ordinary chopping in a tomato, or for other dishes.
But I didn't add carrots, I was afraid that it would ferment

So overcook the onion after all?

[Natusichka]

Natusichka, well, yes, you overcook the onion, add tomato, spices, salt, sugar, stew. Turn off and add vinegar. If you like it with carrots, then sauté the carrots with the onions.

[Natusichka]

Natusichka, yes, and overcook the onion, and the tomato. I make gobies in tomato according to a recipe from a book from the 60s. The recipe is verified to grams. There is also added vinegar.
In some topic I already wrote that I sterilize canned food twice with an interval of two days. I read this technology a long time ago. The bottom line is that botulism spores that did not die during the first sterilization germinate without oxygen for two days. Re-sterilize XK once and kill the newborn bacteria. I asked a man who worked at the floating bases, they made canned fish right in the sea. So, they checked the banks exactly two days later. Ejection bomb, the rest into the autoclave. I do all canned fish and meat only in this way in a pressure cooker, especially since I don't know for sure what temperature it gives out.

[Tusya Tasya]

Tusya Tasya, I, too, after 2 days on a new drive in the pressure cooker for 20-25 minutes. I already wrote about it. Not quite sure about her pressure cooker, I don't know how much pressure she is gaining.

My husband didn’t buy Saira, they will only bring it on Monday. But I bought 5 pieces of mackerel, net weight, without a head, fins, tail and viscera, it turned out 1.5 kg. Fitted in 4 jars of 430 g each. We set to cook.
It's still raw:

After 1 hour of cooking, I checked the temperature - 107 degrees. Fine?
After a while I looked, it was 110, then I looked - 106.

I, too, after 2 days on a new one I drive in a pressure cooker for 20-25 minutes

Nelechka, I didn't see, I didn't read the whole topic. I just couldn't pass by. After all, such a trifle is very important. But now I have confirmed that I am doing everything right.

Done! 🔗

Now let's see what happened to taste.
I think it might really be true that in a couple of days to make a control shot - repeat the process in Shteba again ?!

I want to drive it out again in 2 days, as the girls advised, for 25-30 minutes on the same mode. for greater importance for safety and confidence. Right?