Canned fish in cans

Canned fish in cans

Category: Fish dishes

Ingredients
Any fish	3 kg (approx)
salt	approximately
Bay leaf	4 things
black peppercorns	16 pcs
water
vegetable oil	16 Art. spoons

Cooking method

• We clean the fish, cut off the head, tail, fins. Cut into pieces of about 3-4 cm and salt. We take 4 half-liter jars. We put in each bay leaf and 4 peppercorns. We tamp the fish in them, pouring layers of vegetable oil, 4 tbsp should fit in each jar. spoons. We put a silicone mat or rag in the multicooker pan, put the jars of fish and cover them with lids. Do not twist. Pour some water about the hangers of the jars, close the lid. We turn on the extinguishing program for 6 hours. It took me so long for the bones to become soft. If the fish is tender, 4 or vice versa, you will have to add time. After the end of the program, we take out and tighten the jars. I store it in the refrigerator. They are eaten quickly. I like this recipe much more than cooked in the oven. There the fish turned out to be dry on top, the brine evaporated. And this fish is tender and juicy. Bon Appetit !

The dish is designed for

4 half-liter jars

Time for preparing:

15 minutes me, 6 hours cartoon

Cooking program:

extinguishing (93 degrees)

I use an old saucepan for the cans. It fits the new multicooker 0517.

[Nataliya]

Nataliya, cool! Got it out of the refrigerator - here's your ear in a hurry! The magic wand!

[Business]

Business, yes yes it is a lifesaver. And ear, and pie and salads! But of course there is one caveat. You must have a fisherman in your house.Otherwise, it's a little expensive

It is more expensive to eat what you put into store canned food

Girls, if you do the same thing, but put it in a pressure cooker, then 20 minutes of cooking is enough. If you put 40 minutes, then the bones will all chew perfectly. You just need to tighten the caps immediately. And such canned food can be stored outside the refrigerator for over a year. I have been doing it for many years, both in oil and in tomato sauce. Eh ... there would be a fish ...

[kubanochka]

kubanochka, of course, if I had a pressure cooker, I would certainly do in it. Fortunately, my husband is fishing. I make from perch, omul, grayling, the most delicious of burbot, its skin is thick. And from the heads I make pate. Delicious too.

from perch, from omul, from grayling, the most delicious from burbot

well enough already - drooling to the floor

[Natalie266]

Natalie266, please tell us about the pate

Girls, if you do the same thing, but put it in a pressure cooker, then 20 minutes of cooking is enough. If you put 40 minutes, then the bones will all chew perfectly. You just need to tighten the caps immediately. And such canned food can be stored outside the refrigerator for over a year. I have been doing it for many years, both in oil and in tomato sauce. Eh ... there would be a fish ...

Lena, tell me, should you tighten the lids in the pressure cooker right away? I was very interested in this method.

[kavilter]

kavilter, remove the gills from the heads, cut off the fins (with scissors so that more meat remains.) Place in the multicooker bowl, salt, add a little water. and also on the stewing mode, boil for several hours until soft bones. Then take 1 carrot, fry 1 onion in a frying pan separately in butter. Drain the excess liquid from the heads and place them in the bowl of the food processor together with onions and carrots, and purée. All yummy is ready, you can eat. I store it in jars in the refrigerator, we do not have time to deteriorate))) Or you can roll it up in sterile jars.

[kubanochka]

kubanochka, are there any special features for the pressure cooker? It's scary that the cans are somehow twisted there ... What kind of pressure cooker do you have, is the pressure regulated? Do you choose the program, or just set the time?

[Natalie266]

Natalie266, thanks for the recipe! There are mackerel and pike perch. I will try to conserve them.

Are there any special features for the pressure cooker? It's scary that the cans are somehow twisted there ..

Caps must be twist-off (i.e. self-tightening). Do not release the pressure at the end of the program - let everything in the pressure cooker cool down a little and the pressure will go away by itself. After taking out the jars, tighten the lids a little.

[A.lenka]

A.lenka, thanks, maybe I'll dare to try)

[An4utka]

An4utka, be sure to try it. This is very convenient, by the way ... I was imbued with it.

[A.lenka]

A.lenka, do you also store such canned food without a refrigerator?
If I come across an inexpensive fish - I'll try) I would even free the freezer from the squid deposits, have you tried it with it? No matter how rubber it becomes ...

do you also store such canned food without a refrigerator?

No refrigerator. But we have a basement ... We keep all the conservation there.

[Admin]

I would have freed the freezer from the squid deposits, wouldn't have tried it with it? No matter how rubber it becomes ...

I think you shouldn't cook squid for a long time. I really liked the recipe dried squid in the dryer Admin... But to clean it ........

[A.lenka]

A.lenka, Colmar is easy to clean. I pour boiling water over, everything itself falls off.

[Nataliya]

Colmar is easy to clean. I pour boiling water over, everything itself falls off.

Nataliya,
Do you have a recipe for canning squid?

[A.lenka]

A.lenka, no) no recipe no squid no sea

I don't think you should cook squid for a long time

So I think so too, but for storage you need to properly sterilize the product ... True, I read somewhere that to avoid rubberiness, squid must be cooked either 4 minutes or more than 30 ...

[Olgita]

Lena, tell me, should you tighten the lids in the pressure cooker right away? I was very interested in this method.

Olgita, but immediately close the lids. Alenka has already written everything.

Caps must be twist-off (i.e. self-tightening). Do not release the pressure at the end of the program - let everything in the pressure cooker cool down a little and the pressure will go away by itself. After taking out the jars, tighten the lids a little.

It's scary that the cans are somehow twisted there ... What kind of pressure cooker do you have, is the pressure regulated? Do you choose the program, or just set the time?

An4utka, no big deal. I not only do canned fish like this, I also cook meat stew in a pressure cooker. Banks are great. I also have a basement, but it's not even a basement, but just a basement with heating. The temperature is there as in the house. I also sterilize canned vegetables in a pressure cooker. I have different pressure cookers. Now I use Shteba for canned food. But I like Moulinex better, there is a 6-liter saucepan. And I also have Simbo for 7 liters, that's a thing! I put the maximum pressure (this is 0.7), time depending on the product.

Oh, considering the availability of saury of impeccable quality in our fish stores, I thank you for the recipe. I love fish!

[at 100 ° С - after 330 minutes, 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.]

So I think so too, but for storage you need to properly sterilize the product ...

The whole point of a pressure cooker is that the pressure increases the boiling point. It is no longer 100 degrees, but 110-115. All bacteria and microorganisms die, including botulism, which does not die at normal boiling temperatures. Pressure also enables long-term storage. Without pressure, only in the refrigerator and not for long ...

Information for microbiologists of canning enterprises and students of food institutes of higher education.
From the book "Microbiology of food preservation" Under the general editorship of the head. Department of Food Technologies, Engineering and Agronomy, Odessa EITI NUPT, Ph.D. Stoyanova L.A.
"With increasing temperature, its destructive effect increases. According to Esti and Meyer, the spores of Clostridium botulinum died off: at 100 ° С - after 330 minutes, 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 stable, they die at (65 ... 80) ° С, spores of some molds can withstand heating up to 100 ° С. The thermal stability of microorganisms is influenced by the chemical composition of the medium, active acidity (pH), the concentration of substances contained in the medium. The destructive effect of high temperatures is the basis for the destruction of microorganisms in food, medical materials and other objects, which can be carried out by various methods. "
In our pressure cookers, the temperature is 110-115, so judge the cooking time. I always put the stew for 90 minutes, and during this time it is also being prepared. In the chicken legs, during this time, the bones are chewed.

Lena, the question is that my pressure cooker is old, for gas, you can do in such a rarity

Is it with a pressure relief valve?

Yes

[kubanochka]

kubanochka, thanks for such a detailed answer using scientific literature)
This means that half an hour should be enough for anything. Well, for fish and squid, probably 20 minutes will be quite enough.

I have an old pressure cooker for gas

As you cook in it, cook it. Brought to a boil, reduced the gas, make sure that the steam does not come out in a column, you time it. All the same.

This means that half an hour should be enough for anything. Well, for fish and squid, probably 20 minutes will be quite enough.

It's 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

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

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

Wow, wow, wow! Thank you thank you thank you!

[kubanochka]

kubanochka, Lena, thank you very much for the file !!! The most valuable information !!!

Lena, thank you very much. I will try

[Lena]

Lena, and the water in the pressure cooker is also on the hangers or completely cover the jars with water?

[kubanochka]

kubanochka, Yeah, I read this collection in the summer and bought myself an AUTOCLAVE :)))
For stewed meat and condensed milk and all sorts of delicious canned food ... Interestingly, Temka did not find about them with us, but an interesting thing

and the water in the pressure cooker is also on the shoulders or completely cover the jars with water?

Water can be poured in different ways. It is possible on the shoulders, it is possible less. The main thing is that from the boiling of this water pressure is created in the pressure cooker, then there will be boiling in the cans. I put 250 gram jars in two layers, so the bottom layer was completely under water.

[kubanochka]

kubanochka, Yeah, I read this collection in the summer and bought myself an AUTOCLAVE :)))
For stewed meat and condensed milk and all sorts of delicious canned food ... Interestingly, Temka did not find about them with us, but an interesting thing

I have two autoclaves. One is old for the stove, and the other is electric. Honestly, if you do not do it in 1-2-3 liter cans, then in a pressure cooker it is faster and you do not need to monitor the temperature, the pressure cooker itself keeps the required temperature. This year the autoclave was not even reached.

jars in two layers

Vooot, it's already twice as interesting to try

Photos are old, I have already shown them. This is to tempt you to canned fish ...



and not only...





"Cod liver" or salmon milk ...

[kubanochka]

kubanochka, that's so beautiful! Thanks for the technology!

[Natalie266]

Natalie266, Natasha, thanks for the recipe, I've never made a fish like that, I really wanted it from your feed !!

Kubanochka Lenochka !!! Mamadarayaayayayayayay this is the store and the fish is mmmmmm smart !!!! Respect !!!!!

[kubanochka]

kubanochka, Helen, so much canned fish! A jar of soup and yummy!

Eh, you teased me with a fish ... There was an idea to study the issue of cooking canned fish, but somehow there was no time ... And here you are with your canned food)) there is a multicooker-pressure cooker.I will try. I need to get the mackerel to defrost, and I'll start with it ... It's a pity, our fish is expensive ...

Also interested in the recipe, I will practice on herring and sprat, our fish is also expensive, and mackerel too :-) :-) Thank you Natalie for the recipe !!! : girl_love: I take it :-) :-)

[kubanochka]

kubanochka, what a bunch of yummy you have !!!! Well done. Rada-dms, thanks for your rating.lettohka ttt, try not to regret it.

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? And the cooking time will be shorter ..... huh ???? otherwise, the purchase of a second refrigerator does not threaten me for sure ...

[SinichkaV]

SinichkaV, the brine in the jars will boil violently and splash out into the pan, as a result the fish will be dry, it will simply fry on top. At higher temperatures, the bones will still not become soft in less than 4 hours. I would calmly keep mine outside the refrigerator, but I don't see the point, I just have very few of them))) When stewing in a cartoon, boiling periodically occurs, at least in mine.