Crayfish for the winter in jars recipes

"Cancer Tails"

An excellent solution for those whose husbands have caught a lot of crayfish. Moreover, according to this recipe, they turn out as if they were just cooked. If you want to eat them this way, just heat the jar in hot water. Or drizzle them with olive oil and sprinkle with herbs. They are delicious both cold and warm.

What is needed for that:

How we will do this:

1. First you need to cook the crayfish. To do this, they are washed under plenty of running water.
2. Bring water to a boil in a large container. You need to add a glass of table salt and vinegar to it (for a volume of 5 liters of water).
3. Now you need to quickly immerse the crayfish in boiling water. We wait until it starts to boil again.
4. From the moment the water boils, wait a quarter of an hour and turn off the heat.
5. Drain the water and fill the crayfish with cold water so that they cool faster and can be cleaned.
6. Only the meat from the tail section is suitable for preservation, so we carefully take it out, breaking the shell.
7. Place five liters of water on the fire and bring it to a boil along with three glasses of table salt.
8. Place the meat in sterilized 0.5 liter jars.
9. Fill it with boiling brine, not reaching at least a centimeter to the hanger of the jar.
10. Cover with lids and set to sterilize for an hour and a half.
11. Roll up the lid, check for leaks and leave to cool in a cool place.

Store refrigerated for no more than 8 months from the date of canning.

Crayfish recipes for the winter in jars

All over the world, crayfish are caught in fresh water bodies. These are close relatives of lobsters and shrimp, their meat is no less juicy and sweet. The sizes of crayfish can vary, but most often the length of individuals is ten to fifteen centimeters. Boiled fresh crayfish is the most common way to consume these arthropods. But at the same time, the recipes for crayfish in jars for the winter are not particularly complicated, so any housewife can prepare them. Canned crayfish can be an excellent solution if the catch is very large and it is not possible to quickly consume the animals for food. You can also preserve tender meat for a long time if desired.

To prepare, you will need to take a large saucepan, prepare vinegar and salt. You can look at recipes for crayfish in jars for the winter and choose among them the one that best suits your taste. Most methods require first rinsing live crayfish in cold water. At this time, you can pour water into the pan and bring it to a boil, adding for every four and a half to five liters of water one glass of vinegar and one glass of salt. Then you will need to place the animals there and wait for the water to boil again. Most often this happens after about ten minutes, but a lot depends on the number of crayfish and the size of the container in which they are boiled. Immediately after boiling, remove the pan from the heat and drain the water. Tails and heads can be separated once the animals have cooled sufficiently. The meat will need to be collected in a colander or plate, removing the shell.

Next, recipes for crayfish in jars for the winter recommend preparing a saline solution. For four to five liters of water you will need to add two to three glasses of salt. You will need to pour the boiling solution over the cleaned meat, after placing it in sterilized jars. You need to leave about one centimeter of free space at the top. The preparations are almost ready, you just need to further sterilize them so that they can be stored for a long time.

This can be done in a large saucepan. To do this, you need to place a grate on its bottom and add about ten centimeters of water. The prepared jars will need to be placed on a grate and a fire lit under the pan. The jars will need to be boiled with a lid. The fire can be reduced if a large amount of steam begins to escape from under the lid. The jars must be treated for an hour and a half at high temperature. Then you can screw on the lids, remove the canned goods and let them cool slightly. The crayfish in the jars are then placed in a draft so that they cool naturally to room temperature.

We are responsible for the quality of our products

Always fresh, always washed and only WILD crayfish in our online store.

"Spicy cancer"

This recipe is considered more of a snack than a salad. It is great for beer parties or pleasant gatherings with friends around the fire. And by the New Year holidays it will be just a godsend. And if your friends find out that you cooked them yourself, then there will be thousands of admiring words addressed to you. What could be better than well-deserved praise?

Ingredients:

• crayfish;
• mixture of herbs for fish (spicy);
• salt;
• vinegar;
• canning jars with a volume of no more than a liter;
• seaming caps;
• seaming key.

How we will do this:

1. Crayfish must be fully cooked before preservation. To do this, they are thoroughly washed under cold water and immersed in boiling salt water. For 4.5 liters of water you need to add a glass of salt and vinegar.
2. After the brine with crayfish boils, they need to be cooked for at least 20 minutes.
3. Place them in a colander and run under cold water.
4. Take the meat from the tail. It can be cut into portions if the tail is large or left whole if the tail is small.
5. We place the meat tightly in jars that have previously been thoroughly washed and sterilized.
6. For 3 liters of boiling clean water you need to put one and a half glasses of salt, half a pack of a mixture of herbs for fish, and half a glass of vinegar.
7. Fill the jars with brine and place for sterilization. The procedure time is 2 hours.

Read also Althaea officinalis botanical description

Pampering. For those who currently cannot afford freshly caught crayfish.

Hi all.

Not long ago, in my city, a gastronomic department was opened in the Bristol chain , in which small sausages, cheeses and many other interesting things appeared, including Crayfish boiled in salt filling.

We will talk about them today.

Why did they attract me? Well, first of all, to my shame, I have never tried crayfish in my life. (freshly caught, which are still cheerfully and cheerfully rustling in the bag with their claws before heading into the boiling water, bloodthirsty me, yes).

Secondly, they look very attractive, see for yourself: the saline solution is not cloudy and through it all the crustaceans are visible one to one:

The price of this gastronomic delight is 210 rubles . at the time of purchase (previously the price was lower, about 180 rubles)

Can volume - 450 g

from it is 180 g

Shelf life: 18 months from the date of manufacture

The composition is quite natural:

drinking water, whole crayfish in shell, salt, acidity regulators - edible citric acid, acetic acid, bay leaf, seasonings

Of the seasonings, only 2 large black peppercorns were floating in the saline solution of my jar.

The jar itself has a white screw cap (there was also protective mica on top).

When I opened the jar, I saw this handsome guy

So serious and businesslike, to be honest, this is the largest specimen in the entire jar, the others are clearly inferior in size.

There were 10 crayfish in total in the jar. All individuals are equally beautiful, with claws and paws, well, just like life, except that they don’t move

The size of crayfish varies from approximately 7 to 10 cm

But to be honest, there’s not much to eat in crayfish, here’s what I managed to glean from one:

taste and smell very much like shrimp, except that they look more exotic and produce more waste. The crayfish turned out to be quite tasty and juicy, without bitterness and not too salty.

Cleaning the crayfish turned out to be unexpectedly easy, even I, a girl who held a crayfish in my hand for the first time, could do it

Despite the fact that the shell is hard, it was easy to cut. We have formed such a big pile of shells and claws.

The two of us feasted on crayfish, I can say that we were basically full and didn’t ask for more

Crayfish goes well with beer and white wine, as does seafood.

Among the advantages I can note that

• Externally, the crayfish look good (the legs and claws are intact, the color is bright red). I think they can even be used as a decoration for some seafood salad
• the saline solution is not cloudy, almost transparent;
• natural composition (without dyes, preservatives and flavor enhancers)

Do I recommend this product? Hard to tell. Connoisseurs of crayfish, of course, will say that they need to be eaten freshly caught; I have not yet had such an opportunity. I’m unlikely to go for them a second time, they taste too much like shrimp, but it was definitely worth a try.

You might be interested in reading my review of chips with an interesting taste of Philadelphia rolls

And also about how to cook pancakes for only 26 rubles

Thank you for your attention!

Bon appetit and choose the best!

"Dill Paradise"

The seasoning that is most suitable for boiled crayfish is dill. It is also perfect for preserving this product.

Meat prepared according to this recipe is excellent for both salads and a regular snack.

What is needed for that:

• crayfish;
• salt;
• vinegar;
• fresh dill (1 bunch for cooking, 1 bunch for jars);
• containers for preservation;
• Seaming screw caps.

How we will cook:

1. Rinse the crayfish under running water.
2. In a large saucepan, heat water to a boil (4.5 liters), add washed whole dill, a glass of salt and half a glass of vinegar.
3. Place crayfish in boiling water.
4. Boil for a quarter of an hour. Remove from the water and place in a colander to cool. The process can be speeded up by pouring cold water over the crayfish.
5. Remove the meat and place it in jars, layering with dill sprigs.
6. Place a saucepan with 4 liters of water on the fire, add two glasses of salt and a glass of vinegar. Boil.
7. Pour hot brine over the meat, cover with a lid and place for sterilization (2 hours).
8. Roll up the lids and leave to cool.

Classic recipe for boiled crayfish

• Boil water, adding salt, ripe dill (with umbels of seeds), black peppercorns, half a lemon. For 1 liter of water add 1 heaped tablespoon of salt.
• Throw the crayfish into boiling water and cook for 15 minutes. After steeping in our own broth, take out the crayfish and serve with beer. Crayfish can be served either hot or cold.
• Everything in crayfish is considered edible, with the exception of the shell, intestines, eyes and mustache. The most delicious meat is in the neck and claws, but you will have to sweat a little to get this delicacy.

"Kamchatka crab favorite"

For this recipe, only meat from the front phalanx of the crab claw is used. The result will please you both as part of any salad and as an independent dish. Or you can fry it in butter and serve it with boiled rice - you won’t be disappointed. But most of all it is appreciated by men with a bottle of beer.

What is needed for that:

• crabs;
• container for preservation - 0.5 l;
• seaming caps;
• seaming key.

How we will cook:

1. Raw meat is removed from the claw, washed and placed in jars that have previously been thoroughly washed and sterilized.
2. Cover with a lid and set to sterilize. This is done in 2 steps: the first time - 1.5 hours, then allowed to cool and sterilized for another hour.
3. Roll up the lid, allow to cool and store in the cold.

Storage duration is no more than a year.

The best snack for beer - boiled crayfish

Boiled crayfish is a delicacy loved by many.
They are especially popular in the south of Russia (in fact, where they are mainly found). Crayfish are caught almost all year round. Boiled crayfish are a great snack to go with beer. In my opinion, it is better to eat crustaceans in the good company of close friends, because they are eaten with their hands, gnawing and sucking the meat from the claws, paws and from under the shell. In short, the process of eating crayfish is often voiced with sounds that are not accepted in “decent” society; moreover, crayfish meat is very juicy and it is easy to get dirty with juice while eating. Does everyone know how to prepare such an appetizer for homemade beer?

"Fresh crab"

This recipe is suitable for those with large freezers. They must be constantly maintained at the same temperature.

Read also Tomatoes Swan Princess f1 description

What is needed for this:

Method one:

1. Remove the crab meat.
2. Rinse it.
3. Blot dry with a paper towel.
4. Place on a board covered with a plastic bag and freeze.
5. When it freezes, transfer it to a bag and store it that way.

Method two:

1. The crab meat must first be cooked until tender.
2. Cool.
3. Place on a board covered with a bag.
4. To freeze.
5. Transfer to a bag for storage.

How to Can Crayfish and Crabs

Housewives often try to surprise their guests with interesting recipes that include canned crayfish or crab. Such pleasure costs a lot. Most often in our country you can buy canned Kamchatka crab, but crayfish are canned by manufacturers from other countries. What if you got lucky in the form of a large number of crayfish or crabs? And they took away their souls, and there are many more of them. What to do? Needs to be preserved! This will be a wonderful independent delicacy and an excellent addition to any seafood salad.

What to do

• We wash the crayfish in cold water.
• Boil the crayfish in salted water for 15-20 minutes, then remove from the water. We do not pour out the remaining broth, but leave it on the fire for another 20 minutes.
• While the crayfish are boiling, you need to prepare the marinade . To do this, sauté chopped celery and parsley root, carrots and onions in vegetable oil until golden brown.
• Preparing the brine . Pour water and vinegar into the pan in a ratio of 1/1. Add cloves and peppercorns. Cook for 30 minutes, then strain
• Cleaning the crayfish - this recipe involves marinating only the necks of the crayfish, that is, meat only from the tail part
• Place the crayfish necks tightly in 0.5 liter jars. Pour marinade, remaining broth and prepared brine on top
• Leave for sterilization - 1.5 hours, then close with sealing lids and store in a cool, dry place