Mackerel canned at home. Recipe: Mackerel canned in tomato

For fans of fish and canned fish, We propose to use our recipes from which you will learn how canned mackerel prepares with vegetables for the winter.

Everyone got used to the fact that canned food from fish is purchased in stores, but they can be prepared at home. It is a hearty food, but at the same time a little calorie, will suit everyone and even those who follow their weight or keep religious posts.

Mackerel is a publicly available fish, which can be bought in almost any food store with the fishing department, but at the same time in home billets it becomes a delicacy. What conservation can be prepared from the mackerel? All anything - saline, marine, close in banks for long-term storage. Today we will consider recipes for mackerel with vegetables for the winter.

Mackerel with carrots and onions for the winter

Ingredients:

mackerel - 4 pcs.,
carrot - 2 pcs.,
onion repka - 2 pcs.,
bay leaf - 4 pcs.,
pepper peas black,
salt,
sunflower oil - 4 tablespoons.

Cooking

Mackerel fillet is deflated and cut into small pieces.
The washed and purified carrot is bold on a large grater or cuts a straw knife.
Onion is cut by sharp knife with thin half rings.
According to sterilized banks (0.5l), spices are laid out, then the pieces of fish and on top of carrots and onions are added on one teaspoon of salt, a tablespoon of sunflower oil. And everything is poured with cold boiled water.
Banks should be covered with lids without gum and put in a cold oven. There is a regulator for 150 degrees and prepares 1 hour.
Banks are pulled out and closed with either polyethylene lids, or wear rubber bands on the lids and rolled out, hide and after cooling the banks are cleaned into the cool place (basement, refrigerator).

Mackerel with eggplants, carrots and onions for the winter

Ingredients:

mackerel - 2 kg,
eggplants - 2 kg,
carrots - 2 kg,
onions - 5-6 pieces;
sugar - 3 tablespoons,
sunflower oil - 400 ml,
tomato paste - 200 ml,
salt - 2 tablespoons,
acetic essence - 1 teaspoon.

Cooking

The fish is defrosting, wash and cuts into pieces.
Carrots rub on a coarse grater. Melko cuts onions.
Eggplants are cut into small cubes.
All components add up into a saucepan, fish and vinegar are added later. 40 minutes stewed, mackerel is added and 40 minutes are still stew. 10 minutes before completion, vinegar is added.
Finished canned foods are laid out at 0.5 liter sterilized banks, closed with covers, and are covered with something warm so that the cooling goes uniformly and slowly. Chilled banks are cleaned by storage in a basement or refrigerator.

Ingredients:

tomatoes - 3 kg,
carrots - 2 kg,
bulgarian pepper - 1 kg,
onion repka - 1 kg,
mackerel - 2 kg,
sunflower oil - 200 g,
sugar -100 g,
vinegar 9% - 200 ml,
salt, spices to taste.

Cooking

Mackerel is deflated, wash and cuts slices. Boiled in salted water 10 minutes.
Tomatoes scroll on the meat grinder or crushed by a blender.
Carrots bold on a large grater or on Korean.
Pepper and onions are cut straw or half rings.
Vegetables are mixed with tomatoes and recalled 30 minutes, mackerel, oil, vinegar and spices are added. And everything is stealing for 20 minutes.
Canned food unfolded according to sterilized banks, closed with covers, coat and cooled. Stored in the basement or refrigerator.

Mackerel with beets for the winter

Ingredients:

mackerel - 1 kg,
beets - 200 g,
carrots - 700 g,
tomatoes - 1.3 kg,
sunflower oil - 175 ml,
spices (mustard, coriander, peas) to taste
salt - 1.5 tablespoons,
vinegar 9% - 100 ml.

Cooking

Tomatoes are chopped by a blender, shifting into a pot with a thick bottom, put on a slow fire, bring to a boil, put fish into a tomato mixture, grated beets and carrots, roasted onions.
Everything needs to be salted and add spices. It is necessary to stew 1.5 hours, vinegar is added for 3 to 4 minutes before extinguishing.
Salad is declined by sterile banks, closed with covers, cooled and removed for storage.

Ingredients:

mackerel - 1 kg,
tomatoes -3 pcs.,
carrot - 2 pcs.,
onions - 1 pc.,
tomato juice - 200 ml,
sunflower oil - 2 tablespoons,
pepper fragrant - 5pcs.,
sugar - 2 tablespoons,
bay leaf - 3pcs.,
vinegar - 2 tablespoons,
salt - 2 teaspoons.

Cooking

Mackerel with vegetables and rice for the winter

IN canned salads mackerel with vegetables is possible adding rice or parl Crupesas well as beans. Below are one mackerel recipe with rice.

For this snack you will need:

mackerel - 1.5 kg,
carrot - 3 pcs.,
tomatoes - 1.5 kg,
bulgarian pepper - 3 pcs.,
onion - 400 gr.,
sunflower oil - 200 gr.,
rice boiled - 300 gr.

Cooking

The mackerel is cleaned, washes, dried in salted water, separated from the bones and cuts into pieces.
Grinding tomatoes blender. They need to boil with 100 ml of oil 10 minutes, the fish is laid there and is preparing for another 1 hour.
Ground carrot on the grater, straw chopped bell pepper And onion by half rings are roasted on the remaining oil.
Vegetables are added to the fish and everything is prepared for another 20 minutes, rice is added and for 15 minutes is boiled.
A finished snack is shifted to the sterilized banks, it closes, it is time to cool and removes storage.

Canned mackerel With vegetables for the winter, the time of the hostess is significantly released, since very quickly you can cook both in the morning breakfast, and come from the work of dinner.

Ingredients:

2 mackerel
1 tbsp. Sahara
1 tsp. Sololi.
300 ml of strong custard black tea
150 ml of sunflower oil
0.5 ppm Black hammer pepper
2 tbsp. vinegar 9%
1 tsp. Coriander seeds
2-3 laurel sheets

Mackerel in oil in a slow cooker is fine, tasty, juicy and fragrant. Smaller rib bones are well argued, and the ridge is easily cleaned. The whole process is lightweight and does not require your "standing of the slab", you will only need to lay everything into the bowl and run the program. The fish prepared on this recipe you can eat immediately either make the billet for the winter and roll in banks.

Canned food was very popular quite recently, 20-25 years ago. Now many try to eat fresh foodHowever, this dish remain their fans. In addition, it is very convenient to open canned jar and quickly eat. In addition, they are good to take them on a picnic or on a trip. Of course, today in any store you can easily find fish canned different species. However, and prepare this dish at home will not be much difficult. In addition, you can always add your favorite spices. And one more important point - certainly does not contain any preservatives and harmful substances (if you do not add them), so you can be confident as such a product.

Today we will prepare canned food from mackerel in oil for the winter, and will help us in this great kitchen unit - a slow cooker (I have a VES Electric SK-A12 model). This recipe is basic, it can be modified by adding other spices and remove those that do not like.

Cooking method

Prepare required products. Fish choose as greater, large. The skin should be smooth, brilliant and intact. Frozen mackerel is more convenient to clean and cut, without defining. Fish is enough to lie at room temperature for about an hour, and you can start cooking. Black tea is used without additives, be sure to brew very strong (2 tbsp. Welding on 300 ml of water).
Fish clamp, pay special attention to black films inside the abdomen. They must be completely removed, otherwise they will give a bitter taste in ready-made canned. Carcasses cut into portion pieces. Size - at will. Pick up salt, sugar, desired spices, coriander, laurel leaves. Coriander seeds can be confused pre-slightly so that they better give their fragrance. If you like "farthetern", well add red burning ground pepper.
Pour welding sunflower oil, table vinegar. If you cook the canned food not for the winter and you will eat immediately, you do not need to use vinegar.
The multicooker cover is tightly closed, set the "quenching" mode, 2 hours. Just in case, periodically need to check the presence of fluid in the bowl, but it should not swallow and evaporate. At the end of two o'clock, the multicooker will automatically go into the "maintenance of heat" or "heated". Leave canned food on this program for another hour.
After that, it neatly folded the pieces of fish into sterilized jars, pour the liquid formed during the extinguishing process, and roll out (covers also pre-boil).
Like any canned fish, the scumbers in the oil is very tasty to eat with a slice. Bon Appetit!

As you can see, the secret of cooking delicious mackerel In the oil cooker, it is quite simple, a similar way can be prepared and. Quickly harvesting everything required ingredientsHaving putting them in the bowl and including the program, you can go about your business - play with children, read an interesting book or watch a movie, do something around the house or even go shopping. At this time, the slow cooker herself is growing like a canned fish, bringing the process to the end without your participation.

Professionals claim - to prepare canned fish at home, without having an autoclave, impossible. We will debunk this myth and suggest try to prepare a delicious canned mackerel at home. We will prepare the fish in the usual oven, which is almost in every home.

Canned mackerel: how to cook at home?

Before proceeding with the process of canning, prepare all the ingredients. We recommend using only fresh or freshly frozen fish, which is preliminarily defined by naturally.

What do we need:

2 Large Fishing Mackerel;
black I. allspice peas of 4 pieces each;
vegetable oil without smell - 2 tablespoons;
cold water - 8 tablespoons;
salt - 1 teaspoon.

Cooking

Skumbrian needs to be cleaned, rinse and rinse well. Be sure to dry the gills and tail. Seeing a paper towel and cut into small pieces of 2 cm.
Now prepare 2 half-liter shooting banks. To do this, thoroughly wash them and dry in the oven (10 minutes at a temperature of 200 degrees).
In prepared and cooled banks lay the fish layer. I spread half of the portions of peppers and salt on it. We close another layer of fish. Well compact fish in banks.
Now pour into each container over 1 tablespoon vegetable oil and 4 spoonful water.
We cover the cans with iron lids for conservation, of which you need to remove the gum. If they are not, then you need to keep the neck of the cans of foil.
We put it in a cold oven and turn it on, putting a temperature of 200 degrees. Adhere to such a temperature regime until the liquid boils into banks. Then you should slow down the temperature to 120-140 degrees. And bake a meal in the oven for 1.5 hours.

If you want to keep the dish longer, you can put the mackerel. To do this, we get fish canned more hot. We replace the lid to the one with a rubber band, and ride a special seaporic key. I turn over the preservation upside down, eat a blanket, leave until complete cooling (at least 6 hours). Canned mackerel at home can be kept in a cold place at least a quarter of a year. If you want to try to pickle a mackerel at home, take advantage of the recipe: in low husky and tea brew.

Mackerel is useful in any form, including canned food. Even after heat treatment, it remains a sufficient amount of iodine, calcium, important for the organism of amino acids, vitamins and trace elements. But at the same time, the method of storing canned food in a tin can is far from the safest. Any damage to the packaging can lead to the launch of the oxidative reaction within the can, which, in turn, will lead to the spoilage of the product. Most the best way In this case, cook canned food from mackerel at home. Recipes presented below allow you to prepare fish on the stove, in the oven, multicooker, autoclave. Consider them in more detail in our article.

Secrets of cooking delicious canned mackerel

In fact, cook canned food from the mackerel is easy, and this is even a beginner hostess. And that the fish turns out to be delicious from the first time, it is recommended to listen to the following tips:

Cutting the scumbers will be easier if the fish is not fully defrosting. Then the pieces will retain their shape and look more appetizing.
Banks, filled with mackerel, put only in a cold oven.
Under the bottom of each bank it is recommended to put wet sand. This will avoid the appearance of cracks in the glass during the preparation of canned food.
For it is important to adhere to the installed cooking technology. At home, mackerel should be prepared at least half an hour at 120 degrees. Only at such a temperature are the bacteria of botulism, causing acute human poisoning toxins.

The most delicious canned food from the mackerel at home

Delicious, fragrant, useful and also economical canned food can be prepared according to the following recipe. To do this, you will need an oven, sterilized glass bank with a volume of 500 ml, mackerel (1 carcass weighing 300-350 g per can, leaf of laurel, pepper peas, vegetable oil (40 ml), salt (10 g), Cover for can.

Canned fish from mackerel at home prepared in such a sequence:

The fish wash, remove the insides, head, tail, cut with pieces with no more than 4 cm thick.
At the very bottom of the banks lay the laurel and pepper. Top of till the scumbers.
After that, salt is poured and vegetable oil.
The jar is covered with a lid (without gum), put on a baking sheet with sand and send it into the cold oven. The preparation temperature is 120 degrees.
Canned food from mackerel will be prepared after 3 hours. During this time, the fish has time to weld in own juice And her bones become soft, as in factory canned food.

Cooked for this recipe. Skumbrian can be preserved traditional way. The main thing is not to forget to wear an elastic band on the bank.

Mackerel in oil

In order to prepare a fish on this recipe, it will take a minimum of ingredients, and it turns out to be just wonderful. Do not even say that this mackerel was prepared in the oil at home.

Canned food on this recipe is prepared in the oven. But before that, first need to be washed, cut and rolled out the fish, cut it with pieces and tamper the jar. Then add a teaspoon salt, pepper pepper and pour vegetable oil so that 2 cm remains to the edge of the jar (approximately 200 ml of oil). Glass jar Put in the oven to wet sand. Install the heating temperature of 180 degrees, after 15 minutes to reduce it up to 110 degrees and tomorrow to the oil in oil for another 4 hours.

Tomato canned food from mackerel at home

For the preparation of canned food from the mackerel, the fish itself will be immediately (large carcass weighing 400 g), tomato paste (1 tbsp. Spoon), a small bulb, salt and spicy spices to taste (a leaf of a laurel, a mixture of peas peppers).

The saucepan is placed by layers: onions, fish, spices. Then it pour some water to the bottom and put on a slow fire. Mackerel must steal 2 hours, after which they add tomato paste, diluted with water. After that, the fish should be seized yet so that it is really canned. At home will be prepared on the smallest fire for another 2 hours. In the process of making fish, make sure that the water does not bother. Otherwise, mackerel will nourish.

Canned food

For the preparation of fish for this recipe, you will need a slash and peeled mackerel (1 kg). For this, the rugged fishless carcass is drunk for 20 minutes and disassemble so that there are no bones. Now you need to do vegetables.

From fresh tomatoes (2 kg) make a tomato, add a waste carrot (0.4 kg) and onions (350 g) to it. It is also necessary to introduce such components as salt (1.5 tbsp. Spoons), vegetable oil (240 g), sugar (4 st, spoons). Stew vegetables on slow heat for 1 hour, after which add fish and cook for another 40 minutes. 15 minutes to the end of the preparation pour 30 ml in a saucep acetic acid (70%). Dispatch the workpiece over sterile banks and roll.

Canned food from mackerel in autoclave

Prepare canned food from the mackerel is very quickly using an autoclave. For this, the fish is just as wash, cut into small pieces and tamper into banks. After that, we have a teaspoon of salt, sugar and vinegar (9%), vegetable oil (1 tbsp. Spoon), spicy spices to taste. Then the banks must be rolled with covers and put them in the autoclave.

The preparation of canned food from mackerel at home occurs for 50 minutes at 120 degrees. Fish as a result of cooking is soft, juicy and without bones.

Recipe for canned mackerel in a slow cooker

It is easier, tastier and faster you can cook canned food in a slow cooker. To do this, cut into pieces of fish (2 carcasters) and put it in the multicooker bowl. Then you need to add sugar (1 tbsp. Spoon), coriander and salt (1 tsp), ground pepper (¼ h. Spoons), several laurel leaves. After that, it is necessary to pour vegetative oil at a calculation of 70 ml for each fish (only 140 ml) and 250 ml of black tea. For the preparation of a strong welding, tea is needed without additives (2 tbsp. Spoons) to pour the specified amount of boiling water.

All the ingredients listed above are loaded into a multicooker bowl. If you plan to further preserve the cooked fish, then you must add more vinegar (2 tbsp. Spoons). Canned food from mackerel at home is prepared in a multicooker 2 hours in "quenching" mode. After that, the device will automatically go to maintain heat. This mode is ready to prepare canned food for another 1 hour. And only after that they can be rolled into sterilized banks.

(like in canned food)

The taste of sardines prepared on this recipe is very similar to canned food from a tin can, although fish is preparing in a regular pan on the stove.

First, on the bottom of the pan, you must lay out the chopped onion and the mug of carrots. Then spices are added to vegetables (laurel, pepper and salt) and salt (1 tbsp. Spoon). From above, thin lemon mugs are laid out (3-4 pieces), and then sliced \u200b\u200bfish with slices. At the next stage, vegetable oil (130 ml) must be added to the pan and add so much water so that it almost completely covered the fish. Put a saucepan on a slow fire and cook canned food from mackerel at home at least three hours.

Fish prepared on this recipe is not suitable for canning. But if necessary, when loading ingredients in a saucepan, you can add a tablespoon of vinegar. Then at the very end of cooking it will be necessary to decompose on banks and roll in the cans.

Buy in the store a jar of high-quality canned food - it's like playing roulette. I, let's say in constant loss. Open the jar, and even from the well-known manufacturers, and there is something incomprehensible - gray or rusty, a casheaking mass, and taste, and even more so the smell of fish is not in mom.

Here, as if did not Kayaly, the socialist system, but, even the most common products of those years, in our time it would be considered a delicacy. Take for example a simple thief in tomato sauce. Previously, due to a spear price, the sprat enjoyed in great demand mostly at a drinking interlayer of society, so to speak instead of a salt cucumber, and now you can not buy a similar kilchka for any money.

That's how I thought about the next bank of canned fish sent to the garbage bucket. Money thrown out, no pleasure. And I remembered how I make a stew (after all, the normal also in the store can not buy). The cooking process is not difficult, why not try and fish? After all, honestly, Shop that casino is all in the risk area. Well, tired of testing fate.

I am very angry, because a delicious whole fish in the bank really wants, so I decided to start experiments. Why did I choose the scumbers? Yes, because this fish seemed to me the freshest, and so, you can use anyone who likes more. And it is best to take a fresh fish, because we do not know how many times it was spilled and frozen fish, located in the store refrigerators. And it depends on its juiciness.

The total weight of the fish was 1.5 kg, without heads and internals - 1 kg.

Remembering all the ingredients of the real canned fish, pulled out fragrant pepper, black pepper, garlic (can be onions), bay leaf. And of course, salt and vegetable oil. At the last moment I decided to put on a piece of lemon. Jars will be somewhat, everyone does not eat at once, and the acid contributes to more long storage. And the taste of the lemon will add.

Fish washed, it cleaned, of course, removed the insides and cut into pieces.

Tightly put in banks, with each row sprinkled with salt and black pepper (slightly).

Poured some water and vegetable oil. The content level must be lower than the rim of the cans by 1.5 cm. From metal covers removed the gum, covered with them banks and put it in a cold oven. To begin with, it set the temperature of 180º. And left to engage in other affairs.

After 50 minutes, when the contents began to boil, and the fish launched the juice, turned the temperature by 150º. I have an electric oven, therefore I believe that the indicators of time and temperature are simply symbolic benchmarks. Each hostess knows his oven and all her quirks and dignity, so in this case our first friend is intuition.

Most importantly, do not allow the liquid to burst and shimmer through the top of the banks. If this starts to occur, lower the temperature to 125º. It is important that the contents of the jugs are preserved, did not evaporate from high temperature, otherwise it will have to add water, and this will affect the taste.

The fish was in the oven until the bones soften and did not become edible. It is about 2.5 hours.

10-15 minutes before the end of the process, spices added: fragrant pepper, laurel, garlic and a small piece of lemon. And since my cherished product is in the experiment stage, in one bank, instead of garlic put a twig of greenery, but excluded lemon.

Everything turned out to be much easier than I thought. As they say, "the hell is not so terrible as his little." I turned off the oven, left banks for an hour, to slightly cooled, sunk, climbed to complete cooling and removed into the refrigerator. And its own invention gave the name - "Utron Nose of the domestic producer!".

All the same success in culinary field and, as they say, are about themselves and their loved ones will take care themselves!

Time for preparing: PT04H30M 4 h. 30 min.

Approximate cost of portion: 200 rubles.