Canned fish in the autoclave at home

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

Homemade canned food cooked in a saucepan on the stove will never taste as good as in an autoclave. This machine is widely used not only in the food industry in the production of canned fish, vegetables and meat, but also in everyday life. Homemade canned fish prepared in this device (autoclave), the recipes of which are presented in our article, retain all the nutrients, vitamins and minerals almost in full. At the same time, dishes are cooked several times faster than on the stove.

Features of cooking fish in an autoclave

When working with the autoclave, you should take into account some nuances that will help you avoid trouble when working with the device and prepare delicious home-made canned fish:

1. Preparation of canned food in an autoclave takes place under high pressure and at high temperature. That is why all precautions should be observed when working with it.
2. Before igniting a fire under the apparatus, first pressurize and check the tightness of the autoclave.
3. You can open the machine only when the temperature inside drops to 30 degrees.
4. Canned fish in an autoclave is cooked at a temperature of 100-120 degrees. Cooking time depends on how you want to see the final result: boiled stew or whole pieces with soft bones.
5. You should not put raw materials in jars to the top, you need to leave a couple of centimeters from the edge. Otherwise, the lid from the jar may be torn off.
6. Jars in the autoclave are filled with water completely, even 2 cm above the lids.

Fish natural in oil: a recipe for canned fish in an autoclave

Nothing tastes better than fish preserved in spiced oil. The only exceptions are canned fish prepared at home, where you know how much and what you put in the jar.

Natural fish with oil is prepared according to the following technology (based on a 0.5 l jar):

• sterilize jars and lids;
• cut the fish into pieces weighing at least 50 g and s alt, observing the proportions: 1 teaspoon of s alt without a slide per 500 g of raw material;
• at the bottom of each jar put three pieces of allspice black pepper and a bay leaf;
• put the fish on top of the spice, leaving 2 cm from the edge of the jar;
• add vegetable oil (1 tablespoon);
• put lids on jars and roll them up;
• start sterilizing jars in an autoclave. To do this, install the apparatus on the stove, place it inside the jar and bringtemperatures up to 110 degrees. Canned fish in the autoclave takes 1 hour.

When preparing canned food according to this recipe, keep in mind that 0.5 kg of fish makes 1 half-liter can of home-made canned food.

Canned fish at home in an autoclave (gobies in tomato)

Tasty in the autoclave is obtained and the fish cooked in tomato. One of the most budgetary options for canned food is gobies in tomato, which are in no way inferior to factory products in taste. According to the recipe below, you can cook 8 half-liter jars of canned fish.

To do this, you need to buy 5 kg of fish in advance and clean it, removing the head and entrails. After that, s alt the gobies and leave in a bowl for 2 hours so that they absorb enough s alt. The fish is then fried in a flour breading until tender.

The next step is to prepare the tomato filling. To do this, fry onion (0.5 kg) in vegetable oil, then add tomato paste (150 g) and 6 tablespoons of sugar. When the roast is ready, it is transferred to a pot of boiling water (1.7 l) and vinegar (2 tablespoons) is added. As soon as the tomato filling boils, the pan is removed from the heat.

Now you can start preparing canned fish in a special apparatus (home autoclave). To do this, a couple of spoons of tomato roast are poured into the bottom of the sterilized jars, and then the gobies are placed on top. When all the fish is decomposed, the remnants of the frying must be poured evenly over all the jars. AfterTo do this, they put lids on them and roll them up with a can key. A home autoclave is installed on a gas stove and the temperature in the apparatus is brought to 110 degrees at maximum heat, and then held for 1 hour. After the time has elapsed, the stove is turned off, and the jars are left in the apparatus until they cool completely.

Canned carp in the autoclave

Homemade canned crucian carp is prepared using the same technology as any other fish in oil. First prepare the jars and lids. Then proceed to the processing of fish. In carp, the head, gills, entrails and all fins are removed. Then the fish is cut into small pieces across the ridge, and if the crucians are large, then along. After that, it needs to be s alted to taste.

Meanwhile, peppercorns (black and allspice) are poured into jars, bay leaves are put in and the fish is started to be packed. During cooking in an autoclave, the raw materials settle heavily, so crucian carp are superimposed tightly in a jar, but you still need to leave the “legitimate” 2 cm from the edge. When the fish is tamped, it is poured over with vegetable oil (1 tablespoon) and the jars are placed in an autoclave. Cooking time is 25-45 minutes. The smaller the bones of the fish, the faster it will cook.

Fish fillet in autoclave

To prepare canned food according to this recipe, you will need any fresh fish fillet. It is cut into pieces of 80 g each, s alted and packed into jars along with allspice and bay leaf. But even more tasty and fragrant are canned fish in an autoclave, cooked withvegetables. To do this, when applying raw materials to the jar, add 30 g of carrots and onions. Vegetables can be cut into small pieces or left whole.

The cooking time of fish fillets in the autoclave should not exceed 25 minutes. Otherwise, the fish pieces will turn into fragrant porridge.

How to cook sprats in tomato sauce in an autoclave

Beloved by many canned sprats in tomato sauce, you can cook yourself using an autoclave. To do this, it is not necessary to clean the fish, especially if it is small. This is exactly how canned fish is prepared in an autoclave on an industrial scale - they take sprats right with their heads. In addition to fish, you will also need tomato filling. To cook it, you need to add tomato sauce (400 ml) to the onions and carrots fried in a pan. You will also need black peppercorns (3 pcs.), Bay leaf (2 pcs.), 2 cloves of garlic and sugar (1 teaspoon). You can buy the sauce at the store or make your own using tomato paste, water and spices.

When the filling is ready, s alted sprat (500 g) is added to it, everything is mixed well and packed into jars. Preparing canned food for 1.5 hours at a temperature of 110 degrees and a pressure inside the autoclave of 4 atmospheres.