How to choose the right canned fish

You can not only fry and salt river carp, but also make canned food from it. The canned food is very tasty. Canned fish is much better than boiled and fried fish, since all the fish bones are eaten, and they are known to contain many minerals necessary for the body. It takes a long time to cook, but it’s delicious. Fatty varieties of river fish are suitable for this recipe: carp, catfish, silver carp, crucian carp.

Canned fish is good because it is suitable not only for making quick soup, but also for serving with boiled potatoes - very tasty! If you or your other half like to spend time by the river with a fishing rod, then pay attention to this article! You can prepare canned food from even the smallest river fish in a slow cooker. Stop pampering your cat with fresh river gifts, it’s time to prepare delicious homemade canned food. In this article you will find recipes that will help you prepare your catch deliciously, and then store it in jars for a long time.

Canned fish with added oil

To prepare such canned river fish in a slow cooker, perch, chebak, bream and any other river fish that you have are suitable. We will prepare canned food that will be no worse in taste and quality than the most expensive store-bought ones!

You will need for cooking:

• kilogram of fish;
• 10-15 black peppercorns;
• two carnations;
• Bay leaf;
• bulb;
• three tablespoons of sunflower oil;
• half a liter of water;
• salt.

You don’t have to add onion, but it won’t be superfluous; it will add a special aroma and taste to canned fish. You can really make amazing canned food from river fish in a slow cooker. Follow the instructions and get a delicious product!

Canned fish in oil

Small fish are used whole, large fish are cut into pieces. Any river fish will work. Vegetable oil is of high quality. Before preservation, the product is smoked, fried, and used raw.

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Fish for raw preservation is cut up, scaled, washed, and large specimens are cut into pieces. Add two tablespoons of salt per kilogram of fish.

Bay leaves, pepper, and cloves are placed at the bottom of the jars. The fish is placed tightly up to the neck of the jars, poured with oil, covered with lids, and placed in a pressure cooker.

Pour water until the neck of the jars narrows, bring to a boil over high heat, reduce the heat, and cook for three hours. After turning off the heat, do not open the pan; let the jars cool completely in the water.

The delicacy is ready. Pies are baked from it and eaten seasoned with lemon juice.

Preparing canned fish with oil

The first step is to prepare the fish: remove the heads, gut them, cut off the fins and tails, remove the scales. Cut the fish into portions if it is large. Canned small river fish in a slow cooker are prepared from whole carcasses.

1. Cut the onion into rings and place the pieces of fish on top.
2. Add all the seasonings prescribed above, be sure to add salt.
3. Fill with half a liter of water, set to “Extinguishing” mode.

When the fish is ready, you can eat it immediately, or you can put it in jars, put it in the refrigerator and take it out as needed. We’ll tell you how to seal canned river fish cooked in a slow cooker in jars so that they can be stored for a long time at the end of the article.

This fish can be eaten directly with the bones - they will be boiled, soft and will not interfere with the taste of the canned food.

Homemade canned fish with vegetables

It’s very pleasant to open a jar of such canned food on a cold winter evening and eat it with boiled potatoes, remembering the summer days and the very fishing trip where you managed to catch this fish! You can also cook a light soup, it will be very tasty, and it will take a minimum of time to prepare - just add potatoes, bring it to readiness, and you can take a spoon.

What do you need to prepare homemade canned river fish in a slow cooker? The main thing is fish, and everything else is available in every home. You will need:

• about 3 kg of small river fish;
• kilogram of carrots;
• onion (1 kg);
• 3 kg of tomatoes;
• three tablespoons of sugar;
• two tablespoons of salt (more is possible, you need to taste it);
• a teaspoon of ground black pepper;
• two glasses of sunflower oil;
• a glass of table vinegar - 9%.

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Preparing canned fish with vegetables

Canned river fish cooked in a slow cooker tastes like high-quality sprat in tomato sauce. Prepare the product for future use so that any day you can open a jar of delicious fish that you caught yourself with potatoes!

1. Carrots and onions must be peeled. Cut the onion into half rings and the carrots into cubes or circles. Fry in sunflower oil until beautiful golden color.
2. Pass the tomatoes through a meat grinder, mix with carrots and onions, add sugar, salt, pepper, sunflower oil.
3. Clean the fish from heads, fins, entrails and scales. Place in a slow cooker, pour in vegetable sauce.
4. Set the “Extinguishing” mode and wait for the ready signal.
5. Open the lid, pour in the prepared vinegar, set to fast mode.

Once the canned food is ready, you can eat it immediately without steeping. There is no need to remove the bones; you won’t even feel them, they will be so soft and cooked!

Recipe for canned fish

Onions – 2-3 heads

Tomato paste – 2 tbsp. spoons

Parsley and celery root

Black peppercorns, bay leaf, salt - to taste

Vegetable oil for frying and adding to jars

Clean, gut and rinse the fish well. If it is very small, leave the heads and tails; if the fish is medium or large, it needs to be cut into portions, and broth should be boiled from the heads and tails in a small amount of water.

Canned food can be prepared in its own juice with the addition of vegetable oil. Can be cooked with stir fry and vegetables.

Salt and pepper the fish and leave for 2 hours, sprinkling with apple cider vinegar or lemon juice.

Then roll it in flour and fry in vegetable oil until lightly crusted.

Separately, fry carrots and roots, cut into cubes, and onion half rings.

The process can then be continued in different ways:

1) Place the fish and ingredients in a pressure cooker

2) Place the fish and ingredients in jars

Fill 2/3 full with fish broth (pressure cooker or jars), add peppercorns and bay leaf. But adding broth is not necessary; you can cook the fish in its own juice.

The jars can be sterilized in the oven, covered with foil, for about 4 hours (at the minimum setting).

You can also sterilize them in a large saucepan of water, which after boiling must be reduced to low heat. Sterilization time is about 5 hours.

The fish cooks in a pressure cooker for about 2 hours. After this, it must be transferred to pre-prepared jars (sterilized and dry) and rolled up with sterile lids.

Canned food in tomato sauce

I would like to immediately warn you that preparing such homemade canned food is dangerous, because after it you will never want to eat store-bought ones again! River fish makes incredibly tasty, ideal canned food that can be used for making soups or simply eaten with potatoes or bread. Another advantage of such canned food is profit. Even if you or your spouse are not fishermen, you can buy river fish much cheaper than sea fish.

• kilogram of river fish (any);
• bulb;
• 5 tablespoons of tomato paste;
• two bay leaves;
• a mixture of ground peppers;
• two tablespoons of 9% vinegar;
• salt.

There is absolutely nothing on the list that is superfluous or difficult to find. And preparing such canned food is very simple.

Cooking canned food in tomato sauce

1. Remove fish heads, tails and fins. Gut it, clean it of scales; we don’t need it in cans.
2. Cut the onion in any convenient way.
3. Place onions and fish in the bottom of the multicooker pan. Add salt, pepper, stir. Pour in a little water - a glass will be enough. Set to “Stew” for 1 hour.
4. After the readiness signal, you need to add tomato paste and vinegar. Taste and add more salt or seasonings if necessary. Put in a bay leaf, set it to “Stew” again, but in half the time.

When hot, such canned food is not as tasty as when cold, so we recommend waiting until it cools completely.

We looked at recipes for canned river fish in a slow cooker. Now I would like to talk about how to preserve the product for a long time in jars.

Rules for closing canned food in jars

There are many ways to close jars so that food can be stored in them for a long time.

If you are going to close canned goods immediately after they are ready, while they are still hot, then use this method:

1. Wash the jars without detergent, but with baking soda. Place a metal plate or basin on the stove, pour a little water - about a finger from the bottom. Place the jars upside down and bring to a boil.
2. Boil the jars over low heat for 1-2 minutes. Carefully remove the dishes and put the lids on to boil. Place the canned food and close the lids tightly.
3. Turn jars upside down until completely cool.

If you are closing already cooled canned goods, then place them in clean jars, place them in a bowl of water and boil for 15 minutes, covering, but not sealing, with lids. Then close the lids.

Carp meat has a unique taste, tender and slightly sweet. If you manage to catch a lot of such fish, it is advisable to make preparations from it for future use. Experienced housewives close canned carp, which can be made at home in several ways and according to different recipes. The choice depends on the gastronomic preferences of the cook and on the availability of one or another kitchen appliances in the house.

Cooking features

Canning fish is a long process, but still it cannot be called complicated. Even a novice cook will successfully cope with this task if he is patient and knows and takes into account several important points.

• It is advisable to preserve fresh carp that has not been frozen, since in this case it is easiest to assess its quality. A frozen product can only be used if it meets two requirements. Firstly, you must be sure that it was fresh fish that was frozen and then stored correctly. Secondly, the carp must be allowed to thaw in natural conditions, avoiding a sharp temperature change, only then will it remain juicy.
• Before preparing canned food, carps are cleaned of scales, gutted, washed again, and dried with a towel. Then the head and fins, including the tail, need to be removed from the fish. Then the carcass is cut into pieces approximately 3 cm thick. Further preparation depends on the specific recipe.
• The carp can be stewed, then placed in sterilized jars and rolled up. However, another method of preserving it is popular: raw fish is placed in jars and sterilized for a long time.
• The longer you sterilize carp in jars or a saucepan or slow cooker, the softer the bones in it will become, and the more pleasant it will be to eat canned food made from it.
• The most reliable method is to prepare canned fish in an autoclave. This process is carried out under pressure, which allows processing at a temperature of 120 degrees. The result is the destruction of microorganisms that can cause botulism. Using an oven also gives good results. Canned food cooked in a saucepan or slow cooker is more sensitive and can only be stored in the cold.

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Storage conditions and shelf life of canned carp depend on the method of its preparation. Canned food made in an autoclave can stand at room temperature for 2 years. Canned food from the oven is stored at temperatures up to 18-20 degrees for no more than a year. Products made using a slow cooker or in a saucepan should be kept at a temperature no higher than 10-12 degrees, and they must be consumed within 12 months.

Classification

Based on the type of raw materials processed, as well as the method of heat treatment, canned fish is divided into groups:

• from algae;
• marine invertebrates;
• marine mammals;
• fish.

Each group includes two types:

• canned food from prepared semi-finished products;
• natural starting material.

When preparing natural canned food, the primary material is subjected to heat treatment during pasteurization. The taste, as well as the aromatic properties of the product, depend on the natural properties of the raw materials.

When producing canned goods from semi-finished products, raw materials are subjected to heat and chemical treatment both before and after being placed in containers.

By chemical we mean the treatment of fish with substances that change its composition. These include: salt, vegetable oil, smoke, etc. As a result, the contents of canned food acquire a specific taste, color and aroma.

According to the preparation technology, the type of filling (sauce, marinade, own juice broth), in accordance with the method of use, canned food is divided into the following groups:

• natural in oil;
• natural with added oil;
• fish and vegetables;
• in tomato sauce;
• pates, pastes, soufflés;
• dietary;
• other (canned fish soup, mussels, seaweed).

According to the method of primary processing, canned food in oil is divided into canned food from:

• blanched fish;
• fried fish;
• smoked fish (sprats);
• dried fish (sardines).

Canned food in tomato sauce is made from all types of fish. Tomato sauce is a evaporated mixture of 12% tomato puree, salt, sugar, fried onions, bay leaves, allspice, vegetable oil, coriander, cloves, other spices and herbs, as well as acetic acid.

Canned fish and vegetables - the share of fish raw materials in them is <50% of the net weight. Such canned food is prepared from different, mainly small varieties of fish. Add cereals, pasta, legumes and vegetables (carrots, cabbage, bell peppers, eggplants, etc.). The quality of fish and its nutritional value are increased due to vitamins and carbohydrates additionally contained in vegetables. Vegetables are placed together with fish raw materials, fresh or dry. The contents are poured with sauce. An excellent snack product. Also used as a starting material in first and second courses.

Pastes and pates are prepared from fish meat, cod liver, crustaceans, as well as waste obtained from the production of canned food. Raw materials and semi-finished products are crushed to a homogeneous mass. Add animal or vegetable oil, onion, tomato, spices and seal in a jar.

Dietary canned food - without pungent substances and spices, with the addition of vitamins and minerals, butter and other substances that enhance the nutritional value and give preventive properties to the product.

Canned carp in oil in the oven

• carp – 1 kg;
• onions – 100 g;
• ground coriander – 2 g;
• ground dill – 2 g;
• salt – 20 g;
• ground black pepper – 5 g;
• refined vegetable oil – 0.2 l.

• Wash the jars thoroughly; it’s convenient to use half-liter jars.
• Remove the peel from the onion, cut into thin half rings, and place in jars.
• Pour 1-2 tablespoons of oil into each container.
• Clean the carp, gut it, remove the head and fins. Rinse the carcass and dry with a napkin. Cut into pieces about 3 cm thick.
• Place the pieces of fish in a bowl, sprinkle with salt and spices, and stir.
• Place the pieces in the jars as tightly as possible, not reaching the edges 1-1.5 cm.
• Pour the remaining oil into the jars.
• Cover the necks of the jars with foil and crimp it.
• Place the jars on a baking sheet and place in a cold oven.
• Turn on the oven at maximum power, after 10-15 minutes, reduce the temperature to 120-130 degrees.
• Cook the canned food at the indicated temperature for 5 minutes.
• Turn off the oven and wait about an hour for the jars to cool slightly. At this time, boil the lids.
• Remove the jars from the oven and roll up the prepared lids. Turn over, cover with a blanket, leave for a day. Cooling in a steam bath, canned food undergoes additional sterilization, which increases its resistance to unfavorable storage conditions.

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After the specified time, the cans of carp can be moved to an unheated pantry, basement or other not too warm place. At a temperature of 16-18 degrees they will not deteriorate within a year.

Recipe for canned river fish in a slow cooker

You can prepare canned fish at home on the stove, in a slow cooker and in the oven.

In tomato sauce

This is a universal cooking method that has a simple technological process and can be used for any type of fish.

In tomato sauce

Canned food ingredients:

• 1 kg of fish: you can choose saury, bream, crucian carp or any other species;
• 4 carrots;
• 3 ripe tomatoes;
• 2 tbsp. ketchup or tomato;
• 5 onions;
• seasonings to taste;
• 250 ml. oils

Preparing canned fish at home consists of the following steps:

1. Prepare the fish for cooking by removing the insides and rinsing, transferring to a kitchen towel and drying.
2. Chop vegetables: onions and carrots into thin rings, tomatoes into cubes.
3. Place the vegetables on the bottom of the multicooker bowl, place pieces of fish on top, pour in oil and ketchup.
4. Add salt and spices.
5. Set the multicooker to the “Stew” program, close the lid tightly and leave for an hour and a half.

After stewing, place in sterile jars and roll up. You can eat immediately, you can store for 3 days at a temperature within 5 degrees.

In oil

To cook fresh carp you will need:

• 1 kg of fish;
• 1/4 tbsp. oils;
• 1 clove of garlic;
• 1 onion;
• 1/2 tsp. salt;
• spices: ground dill, mixture of peppers, coriander.

  In oil

Preparing canned fish at home from fresh carp consists of the following steps:

1. Clean the carp from scales, cut off the fins, remove the entrails and cut into small pieces.
2. Wash the fish, dry it, sprinkle with salt and spices.
3. Place a clove of garlic at the bottom of the jar, pour in oil, place the pieces of fish as tightly as possible, cover the top with onion, previously peeled and cut into rings.
4. Close the lid and sterilize for 10 hours.
5. During sterilization, periodically add boiling water.
6. After completing the sterilization process, seal the jars.

In its own juice

Catfish cooked in its own juice is delicious.

Ingredients:

• 1 kg of fresh catfish;
• 2 tsp. salt;
• 1 tsp. pepper mixtures;
• 3-4 bay leaves;
• 1 carrot;
• 0.5 g of citric acid for each 0.5 liter jar.

  In its own juice

Preparing canned fish at home uses the following technology:

1. First you need to prepare the fish. This recipe can be used to cook not only catfish, but also carp, tench, carp or silver carp.
2. The fish is cleaned, the fins are cut out, the entrails are removed, washed and cut into small pieces.
3. When the water drains from the fish, you need to salt it, observing the proportions. For 1 kg of fish you will need 2 tsp. salt. Leave for an hour.
4. Peel the carrots and grate them on a coarse grater.
5. Place a bay leaf and a pinch of pepper mixture at the bottom of washed and sterilized jars.
6. Place a layer of carrots and add citric acid.
7. Place the pieces of fish tightly into the jars, leaving 2 cm to the top.
8. Cover with lids and place in a saucepan with water to sterilize. Leave to sterilize for 8 hours, periodically adding evaporating water.
9. After sterilization, allow the jars to cool and seal tightly.

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With vegetables

To prepare canned crucian carp with vegetables for future use, you will need the following products:

• 1 kg of medium-sized crucian carp;
• 0.5 liters of oil (preferably from olives);
• 1.5 tbsp. beans;
• 5 onions;
• 3 pods of red hot pepper;
• 2 horseradish roots;
• pepper mixture;
• Bay leaf;
• 2 tbsp. l. salt.

  With vegetables

The technological process consists of the following stages:

1. Clean the fish, remove the insides, divide into pieces, add salt and pepper.
2. Wash the beans.
3. After cleaning, chop the onions into thin rings.
4. Remove seeds from pepper and finely chop.
5. Mix all prepared ingredients.
6. In prepared 0.5 liter jars, place a mixture of peppers, horseradish root and bay leaf on the bottom.
7. Next, add a layer of beans and vegetables, then place the fish tightly. Alternate all layers, filling the entire container to the top.
8. Place full jars in a saucepan with water and leave to sterilize under a closed lid for 5 hours.
9. After completing the sterilization process, seal the jars hermetically.

Sprats

To prepare canned food you will need the following products:

• 1 kg of anchovy, sprat, capelin or herring;
• 1 tsp. strong tea leaves;
• 4 tbsp. oils;
• 4-5 bay leaves;
• 1/2 tsp. ground pepper;
• 1 tsp. salt.

  Sprats

You need to prepare sprats in this way:

1. Rinse the fish and place on napkins to remove excess moisture.
2. Place the fish in a deep bowl, add salt and pepper, stir.
3. Take the baking sheet out of the oven, place a bay leaf on the bottom, and place the fish tightly in 2 layers.
4. Carefully pour the tea leaves on top of the fish, but do it carefully so as not to wash off the spices from the fish.
5. Pour in the oil until it completely covers the fish.
6. Place the fish in the oven for 90 minutes, preheat it to 150°C. During this time, the fish will become golden brown and all the tea leaves will evaporate.

In the marinade

Required Products:

• 5 kg of fish;
• 5 liters of water;
• 1/2 tbsp. Sahara;
• 2 tbsp. l. salt;
• 1/2 tsp each cloves, coriander and a mixture of peppers;
• 1/2 tbsp. apple cider vinegar;
• Bay leaf.

  In the marinade

You need to cook fish according to this recipe as follows:

1. Initially, you need to prepare the marinade: add spices to the water, boil, let cool, strain.
2. Place fish, previously cleaned and cut into large pieces, into the marinade and leave for 4 hours.
3. Place the fish tightly in the jars, add a bay leaf, pour in the marinade, completely covering the main product.
4. Close the lids tightly and store in the basement.

From small fish

It is not difficult to prepare canned fish from small fish, but you will need the following products:

• 2 kg of small fish;
• 250 ml each of oil, apple cider vinegar, tomato juice and sugar;
• spices: salt, bay leaf, ground pepper mixture.

  From small fish

Preparing canned fish consists of the following steps:

1. Clean the fish, rinse and place in a container.
2. Mix vinegar, tomato juice and oil together, add salt, sugar and spices. Stir and pour the resulting sauce over the fish.
3. Cover the container with a lid and place in the oven for 4 hours. It must first be heated to 150°C. After the sauce boils, reduce the temperature to 120°C. Place the finished canned food in sterile jars and roll up tightly.

In a slow cooker

Products for preparing canned fish in a slow cooker:

• 1 kg of fish;
• 2 tbsp. water;
• 2 tbsp. l. lemon juice;
• 1 onion;
• 6 pcs. bay leaf;
• a pinch of peppercorns;
• 5 tbsp. l. oils

  In a slow cooker

The fish is prepared like this:

1. First you need to carefully prepare the main ingredient - fish, wash it, remove the insides.
2. Place pepper and bay leaf into the bottom of the multicooker bowl.
3. Peel the onion, cut into half rings, add to the spices.
4. Cut the fish into 4 cm pieces and place in a multicooker bowl. Add salt, oil, water and vinegar. The liquid should completely cover the main ingredient.
5. Close the lid of the device tightly, set the “Extinguishing” program and leave for 4 hours.
6. After cooking, the fish still needs to be simmered for 15 minutes in the heating mode.

Canned carp in tomato sauce in a pan

• carp – 1.5 kg;
• tomatoes – 1 kg;
• sugar – 10 g;
• salt – 30 g;
• garlic – 5 cloves;
• refined vegetable oil – 40 ml;
• ground black and red pepper - to taste;
• laurel leaves – 4 pcs.

• Cut the tomatoes crosswise on the side opposite the stem. Place in boiling water and blanch for 2 minutes. Remove with a slotted spoon and place in a container filled with cold water. When the tomatoes have cooled, remove the skins. Coarsely chop the pulp, then turn into puree using a blender or meat grinder.
• Add salt, sugar and spices to the tomato puree. Mix well.
• Crush the garlic cloves with a special press and mix with tomato puree.
• Wash half-liter jars with soda, pour 2 teaspoons of oil into each, and place a bay leaf.
• Clean and gut the carp. Get rid of the head and fins. Wash, dry, cut into steaks.
• Place the fish pieces into jars. Pour tomato sauce over them.
• Cover the jars with clean metal lids, but do not screw them on yet.
• Place a towel on the bottom of a large saucepan. Place jars of future canned food on it. Pour water into the pan so that it reaches the hangers of the jars.
• Place the pan on the fire. Over low heat, bring the liquid in it to a boil.
• Sterilize jars of fish for 6 hours, periodically adding hot water to the pan.
• Carefully, so as not to get burned, remove the jars from the boiling water and roll up.
• Turn over, wrap, leave to cool in a steam bath for 2 days.

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After cooling, the cans of canned food should be placed in the refrigerator or transferred to a cold basement. There they will not deteriorate within a year. If you store canned goods made according to this recipe at room temperature, they should be consumed within 3 months, otherwise they will no longer be safe.

Canned carp in tomato sauce – All about fishing

Ingredients:

• carp - 1 kg,
• tomato sauce - 800–850 g,
• onions - 300 g,
• vegetable oil - 1 tbsp. l.,
• black pepper - 1/3 tsp,
• cumin -1/2 tbsp. l.,
• red pepper - 2 pods,
• garlic - 4-5 cloves,
• mustard seeds - 1 tsp,
• coriander - 1/2 tsp,
• bay leaf - 4–5 pcs.,
• salt - 100 g.

Preparation:

1. Clean freshly caught fish by removing the scales from the tail to the head. Gut the carp and cut off the head. The side fins and tail can simply be cut off. Cut the fish into two halves along the spine. Rinse the halves thoroughly in warm water and place on a dry towel to allow the meat to dry. Then cut the carp into small pieces 4-5 cm wide. Place in a separate bowl and add salt to taste.

2. For preservation, use only medium or small onions. Peel it and cut into rings.

3. Heat vegetable oil in a frying pan and fry the onion in it until light golden brown. Pour tomato sauce into a separate bowl, salt and pepper it to taste, add fried onions. Peel the red pepper pod from sepals and seeds, rub through a fine grater and add to the sauce. Add mustard seeds, coriander, and chopped garlic there.

4. Stir the seasoning based on tomato sauce thoroughly so that the spices are evenly dissolved in the sauce.

5. Sterilize jars and lids. Place bay leaf and cumin in the bottom of hot dry jars. And also parsley root, which must first be peeled, washed and cut into pieces of 2–2.5 cm. Place carp in dense layers on these seasonings and fill each layer with tomato sauce. Fill the jars 3/4 full, and pour the tomato sauce up to the neck of the jar.

6. Boil jars of carp for 6 hours. After cooking, store the canned food at room temperature for 2 days, and then take it to a cool and dark place. Canned speck can be stored in such conditions for 3–4 months.

Canned carp in tomato sauce with spices

Ingredients:

• carp - 1 kg,
• tomato sauce - 500 g,
• khmeli-suneli seasoning - 1.5–2 tbsp. l.

1. For canning in tomato sauce, it is better to use mirror carp or scaly carp, but large enough and fatty enough to make the canned food moderately high in calories and juicy. Clean the fish from scales and cut it. Remove the head, tail and fins. Cut along the spine, removing the large vertebral bones. Cut the fish into medium-sized pieces.

2. Mix tomato sauce thoroughly with 1.5–2 tbsp. l. Khmeli-Suneli seasonings.

3. Place carp pieces evenly in sterilized jars, pouring tomato sauce and seasoning over each layer. Upon completion of this painstaking task, screw on the lids of the jars that you previously boiled thoroughly.

4. Boil canned food in a saucepan with water for 5 hours. Then store the jars in a dark and cool place.

Bon appetit!

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Canned carp with vegetables in a slow cooker

• carp – 1 kg;
• tomatoes – 0.8 kg;
• sweet pepper – 0.6 kg;
• garlic – 0.2 kg;
• mint – 20 g;
• cumin – 5 g;
• black peppercorns – 12 pcs.;
• laurel leaves – 4 pcs.;
• salt – 30 g;
• refined vegetable oil – 80 ml.

• Clean, gut the fish, cut into steaks.
• After dousing the tomatoes with boiling water, peel and cut into cubes or small slices.
• Pepper, freed from seeds, cut into large strips.
• Cut the garlic into slices.
• Pour oil into the multicooker bowl. Put garlic in it.
• Turn on the appliance in frying or baking mode. Fry until a characteristic garlic aroma is heard.
• Add the carp pieces and brown them for 5 minutes.
• Salt the fish, season, add tomatoes to it.
• Change the program to “Extinguishing”. Set the timer for 3-4 hours. Half an hour before readiness, add pepper.
• Wash and sterilize the jars. Place fish stewed with peppers and tomatoes over them. Pour sauce from the bottom of the slow cooker.
• Roll up the containers with pre-boiled lids and cool in a steam bath.

Canned food according to this recipe is aromatic and has a unique taste. The conditions and periods of their storage are the same as for the preparations made according to the previous recipe.

Marinated carp - recipe

Take the cooked carp pieces and place them in a glass jar. Salt and pepper it generously, sparing no spices. We leave everything for several hours so that the meat absorbs the seasonings. After 2-3 hours, remove the portioned pieces from the container and rinse under running water. After drying the fish a little, we begin the marinating process itself. To do this, add the following ingredients into a jar in layers:

• a layer of carp cut into pieces;
• a layer of onions cut into rings or half rings.

Sprinkle each layer generously with salt, ground black pepper and spices: cloves, coriander, allspice, bay leaf. If anyone likes spices that I didn't mention, just add to the list. Some people say that you must add cumin for a full and piquant taste, but I am not a fan of this seasoning, so I excluded it from my personal recipe.

Next, pour each layer with vinegar and vegetable oil or olive oil - whichever you prefer. Water thoroughly, sparing neither vinegar nor oil. The liquid should cover the meat completely. Tamp the fish well and cover the jar with a lid. Place in the refrigerator for 24 hours. This, of course, is not a prerequisite, you can open it after 12 hours and try a piece, but you will feel the fullest and most effective taste of the pickled carp recipe that I provided you with after keeping it for as long as it should be.

Eat and enjoy the fruits of your labors. Enjoy your meal!