Canned fish at home? Nothing is impossible

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Who doesn't know what canned fish is? Tender fish, canned in its own juice or various sauces, is a wonderful invention of mankind! Ready-to-eat, canned food is an excellent base for soups or salads. Their choice on the shelves of modern stores is large and varied, but the quality often leaves much to be desired. But what if you cook on your own such a dish as canned fish? At home, this is quite realistic, although it will take a sufficient amount of time. But how pleasant it is to open such a jar later, knowing that its contents are absolutely harmless and natural, and even prepared with care and love!

How to make canned fish?

Ingredients:

• fish (catfish, pike, cod);
• s alt;
• ground black pepper;
• laurel leaf;
• sweet peppercorns;
• vegetable oil

Preparing fish

Canned fish at home is not so difficult to prepare. The main thing in this process is to comply with the technology. It begins with the preparation of fish fillets. The carcass must be cleaned, gutted, the caudal and dorsal fins removed, the head and gills separated, and the spine pulled out. Rinse the cleaned fillet with cold water and dry with napkins.

Marinating

Cut the fish into small pieces, add some spices. S alt and ground pepper will suffice. Mix gently so as not to damage the pieces of fish, and leave to marinate for an hour and a half.

Preparing jars

At this time, you can do the packaging. Homemade canned fish is best stored in glass jars with tight metal lids. It is best to give preference to small containers of the same size, so that during subsequent heat treatment their contents are heated equally. So, for example, jars of 500 or 700 ml are suitable. So, the container must be thoroughly washed and dried. Place a couple of bay leaves and a few peas of allspice at the bottom of each jar.

Putting the fish

As soon as the time has passed for marinating the fish, you can put the pieces in jars. It should be remembered that canned fish, cooked at home, does not tolerate free space in the container. Therefore, the pieces must be stacked tightly, trying to fill all the freespace, but you should not be too zealous, otherwise you may end up with porridge. Cover the filled jars with food foil, pressing it tightly to the neck so that as little air as possible enters the jar.

Heat treatment of blanks for a dish called "Canned fish"

At home, our canned food is cooked in the oven. To do this, it is necessary to heat the stove to 140 degrees, place the jars on the grate, and place a baking sheet with a small amount of water under it (it is needed so that the juice flowing from the container does not start to burn, emitting caustic fumes). As soon as the contents come to a boil and begin to bubbling slightly, reduce the heat to 100 degrees and leave the canned food to simmer for 5 hours.

Rolling cans

Cooking time is running out, so you can proceed to the last step. It is necessary to boil vegetable oil. And don't forget to boil the lids. Remove the hot jars from the oven, remove the foil and very carefully pour the hot oil inside. Cover with lids and return to the stove for 30 minutes. After half an hour, the jars with the finished product must be taken out, rolled up and, turned upside down, left to cool, after which they are completely ready for use!