Several recipes at once.
We love fish. And we love canned fish very much. And now I cook them at home. It's much cheaper, healthier and tastier than canned food from the store!
The hardest part here is to prepare the fish. I clean it, remove the heads, entrails and cut off all the fins. I cut large fish into convenient portions.
Then I salt the fish. I take about 1/3 tsp of salt. for a 500 ml jar. But lately I have not measured salt, I salt fish as for other dishes.
I have 460 ml jars. At the bottom of each jar I throw one bay leaf, black and allspice peas (about 3-4 pcs.)
And now I'm spreading the fish. I have a rasp here. Very tasty, healthy and inexpensive fish. But we rarely have it on sale, so when I manage to buy it, I take more and preserve it.
In the first jar, I added, in addition to fish, fresh vegetables - onions and carrots. And poured 2 tbsp. vegetable oil. In the second jar, I just folded the fish and added 2 tablespoons. water. I must leave 1.5-2 cm to the lid
Now the mackerel. Likewise, bay leaves and peppers. Further - the fish. And fill it with oil. I also added some onions and carrots to one of the jars.
Herring. My husband is very fond of canned herring. Here, in addition to bay leaves and pepper, I also add cloves - 1 pc. on the can. Then I spread the sliced and salted fish pieces and pour over the oil.
And I love fish in tomato sauce. This is how I cook any small fish. Today I have capelin.
I fry the onion in vegetable oil until transparent, then add the carrots cut into strips, and after a couple of minutes pour in tomato juice or tomato paste diluted in water. And I am putting out a few more minutes.
At the bottom of the jar, as usual, are bay leaves and pepper. Then a layer of fish, a layer of dressing, more fish and again dressing. The fish, of course, was also pre-cleaned and salted.
And saury. I cut it into pieces. I added tomato dressing to the first can. And the second one just filled with fish and covered with oil.
I cover the jars with lids, tighten them well and set them in the autoclave.
I pour water into the autoclave and add a little citric acid. I cover with a lid and bring the temperature to 110 degrees, cook for 20 minutes.
When it cools down, I remove the lid and... you can try ready-made canned food. I just store such canned food in the kitchen cabinet.
In the video below, I showed how I prepare canned food and show what happened. And here's the recipe for canned fish soup. Take a look - you will like: