Canned mackerel at home - recipes

Canned mackerel at home, recipes

Professionals say that it is impossible to prepare canned fish at home without an autoclave. We will debunk this myth and suggest you try making delicious canned mackerel at home.

We will cook the fish in a regular oven, which is found in almost every home.

Mackerel is useful in any form, including canned food. Even after heat treatment, it retains a sufficient amount of iodine, calcium, amino acids, vitamins and microelements important for the body. But at the same time, the method of storing canned food in a tin can is far from the safest. Any damage to the container can lead to the launch of an oxidative reaction inside the can, which, in turn, will lead to spoilage of the product. The best option in this case is to prepare canned mackerel at home. The recipes presented below allow you to cook fish on the stove, in the oven, in a slow cooker, or in an autoclave. Let's look at them in more detail in our article.

Canned mackerel in a slow cooker

Canned mackerel cooked in a slow cooker is good. You need to prepare the following ingredients:

• 800 g fresh mackerel
• 1 large onion;
• 2 tbsp. spoons of tomato paste;
• spices (black, white pepper, cloves) - to taste;
• 2 bay leaves;
• salt - to taste.

Product preparation:

• Remove the fins, entrails, head, spine and skin from the fish. Cut it into pieces.
• Peel the onion, wash it, finely chop it.

Place in the slow cooker in the following order:

1. onion
2. mackerel
3. spices
4. salt to taste.

Then turn on the “quenching” mode. Cooking time: 4 hours. After this, add tomato paste and turn on the same mode again for 2 hours.

Such canned food is good when cooled. Suitable for any of the side dishes.

Dietary recipe for salad with mackerel for the winter

In order to make such a salad, you do not need to have any culinary skills, because this dish is made up of simple products that are easy to buy in every store.

Ingredients:

• 0.5 kg mackerel
• 250 g tomatoes
• 200 ml. vegetable oil
• 1 onion
• 1 carrot
• 2 tbsp. l. salt

Preparation:

You need to remove the insides of the fish and cut it. Cook in slightly salted water for no more than 20-30 minutes.

Peel the onion and finely chop. Peel the carrots and grate.

Stew the tomatoes and pass through a meat grinder.

After this, add all the vegetables to the pan and cook for 15-20 minutes.

Add oil. Then mix all the products thoroughly and roll up.

Preparing canned mackerel in a pressure cooker

When canned fish is cooked in a pressure cooker, the number of bones in the fish does not matter, since they simply soften during the cooking process. You need to prepare the following ingredients:

• Mackerel - 1.5 - 2 kg;
• Onions - 2-3 heads;
• Spices: laurel, black peppercorns, white peppercorns, cloves - to taste;
• Vegetable oil - 100 g;
• Water 800-900 g;
• Salt - to taste.

Canned food is prepared as follows.

1. The mackerel is taken fresh. It is cut up and washed. This fish is quite large, so it is cut into pieces. Salt to taste.
2. The onion is cut into rings. Places on the grill of the pressure cooker. The grate should be covered with onions, so you need to take enough. Spices are added - laurel, black and white peppercorns. The fish is placed on top.
3. Water and oil are added.
4. Cover tightly with a lid and place over high heat.
5. After the sound signal, reduce the heat to the lowest setting and simmer for 1.5 hours.
6. Then the still hot fish pieces are put into jars and liquid is added. Then they are sterilized for 5 minutes and rolled up.

To prepare canned fish, glass jars with a volume of up to 1 liter are used. It can be 0.5 l, 0.7 l or 1 liter.

Jars must be sterilized in advance; only tin lids are used.

It only remains to add that fish dishes are very important for adequate human nutrition. It is important to include a variety of fish dishes in your diet, from soups to salads.

• Number of servings: 6
• Cooking time: 6:00 h.

Juicy canned mackerel

The summer aroma of sweet peppers turns the simplest fish into a divinely nutritious dish. Together with tomato and spices, the dish becomes not a standard appetizer, but an addition to any lunch.

Ingredients:

• 2 kg. tomatoes
• 2 kg. carrots
• 1 kg. bell pepper
• 200 gr. oils
• 1 kg. Luke
• 2 kg. mackerel
• 1/2 cup sugar
• 200 ml. vinegar
• 2 tbsp. l. salt
• 2 laurel leaves
• 5 peppercorns

Preparation:

First of all, cook the fish. To do this, immerse in slightly salted water and boil for no more than twenty minutes. Remove the boiled mackerel from the broth and cool. Remove all the bones from the fish

Immerse the tomatoes in boiling water for a few seconds, after which the skin is very easily removed. Grind the peeled tomatoes into puree using a meat grinder. Wash the carrots, peel and cut into strips. Peel the onion and cut into small half rings. Remove the seeds from the pepper and cut into thin strips.

Place all the desired vegetables in a frying pan and simmer for about an hour. Then add mackerel and all the remaining ingredients to the vegetables and boil for 10 minutes.

During this time, you need to prepare the appropriate containers for preservation. Place the still hot salad in this bowl and roll it up.

Homemade canned mackerel

Culinary thought does not stand still. Nowadays various home canning products are back in fashion. And this hobby affected not only traditional vegetables, but also dairy, meat and fish products. There is another point that contributes to the development of home canning - the lack of stable quality of store-bought products. First of all, this concerns canned fish. Thousands of manufacturers, in pursuit of profit, produce monstrous canned fish that cannot be given even to hungry dogs. We live in an era of total fakes and deception. Therefore, it makes sense to treat yourself and your loved ones with homemade products of the highest quality from time to time. Because there is no greater controller than the chef himself, who cooks for his family. Today we will prepare canned mackerel at home with the addition of oil. The recipe is very simple, but its implementation takes some time. The readiness of canned fish is determined by the spine of the fish. It should be soft and edible. Canned fish bones are the only effective source of calcium to combat osteoporosis.

You need to prepare the following ingredients:

• medium-sized fresh frozen mackerel – 2 pcs.
• olive oil – 2 tbsp. l.
• salt – 0.5 tsp.
• allspice peas – 1 pc.
• black peppercorns – 3 pcs.

We begin to prepare homemade canned mackerel, for which we will need at least 6 hours: Mackerel, also known as mackerel, is a relative of tuna. These fish swim very quickly, so they have dark (rich in blood) meat and delicious fat under the skin. Frozen fish must be defrosted very slowly.

Further cutting of this sea fish is done using a sharp knife. It is necessary to open the peritoneum of the mackerel and remove the entrails. Then, the heads and tails of the fish are cut off, taking a small part of the carcass. These cut parts will be a wonderful raw material for fish soup or fish soup. Fish carcasses are cut crosswise into small pieces. The spinal and costal bones remain in place.

As for the spices, we will try to use black pepper, sweet peas and black peas in the smallest quantities. Canned food takes a long time to prepare; if you put a large amount of spices in mackerel, they will spoil the natural taste and smell of the fish.

Place pieces of mackerel in a glass jar, add spices, salt and olive oil.

Place a small saucer at the bottom of a deep pan and pour water to fill one third of the pan's volume. We put the jar of future canned food in the pan, right on the saucer. Add water and begin heating and boiling homemade canned mackerel in a water bath. It is advisable to cover the can of canned food with a nylon lid.

This process is lengthy, but it does not require constant attention. Once an hour you need to add boiling water to the pan. After 6 hours, you need to take out one piece of fish and try the bones. If the ridge has become soft and edible, this means that canned mackerel at home is ready. Let them cool and serve.

Canned mackerel: how to cook at home?

Before we begin the canning process, we prepare all the ingredients. We recommend using only fresh or freshly frozen fish for preparation, which we first defrost naturally.

You need to prepare the following ingredients:

• 2 large mackerel fish;
• black and allspice peas, 4 pieces each;
• odorless vegetable oil - 2 tablespoons;
• cold water - 8 tablespoons;
• salt - 1 teaspoon.

1. Mackerel must be cleaned, gutted and rinsed well. Be sure to trim the gills and tail. Dry with a paper towel and cut into small pieces no thicker than 2 cm.
2. Now prepare 2 half-liter shot jars. To do this, wash them thoroughly and dry them in the oven (10 minutes at 200 degrees).
3. Place a layer of fish in prepared and cooled jars. Place half the portion of peppers and salt on it. Cover with another layer of fish. We compact the fish well in the jars.
4. Now pour 1 tablespoon of vegetable oil and 4 tablespoons of water into each container.
5. We cover the jars with iron lids for preservation, from which the rubber bands must be removed. If there are none, then you need to wrap the necks of the cans with foil.
6. Place in a cold oven and turn it on, setting the temperature to 200 degrees. We maintain this temperature regime until the liquid in the jars boils. Then you should reduce the temperature to 120-140 degrees. And bake the mackerel in the oven for 1.5 hours.

If you want to preserve the dish longer, you can preserve the mackerel. To do this, take out the canned fish while still hot. We change the lid to the one with an elastic band, and roll it up with a special seaming key. Turn the canned food upside down, wrap it in a blanket, and leave until completely cool (at least 6 hours). Canned mackerel at home can be stored in a cold place for at least a quarter of a year. If you want to try pickling mackerel at home, use this recipe: in onion skins and tea leaves.

How to prepare canned mackerel at home?

The most delicious canned mackerel at home

Tasty, aromatic, healthy and also economical canned food can be prepared according to the following recipe. To do this, you will need an oven, a sterilized glass jar with a volume of 500 ml, mackerel (1 carcass weighing 300-350 g per 1 jar), bay leaf, peppercorns, vegetable oil (40 ml), salt (10 g), a lid for the jar.

Canned fish from mackerel is prepared at home in the following sequence:

1. The fish is washed, the entrails, head and tail are removed, and cut into pieces no more than 4 cm thick.
2. Place laurel and pepper at the very bottom of the jar. The mackerel is compacted on top.
3. After this, add salt and add vegetable oil.
4. Cover the jar with a lid (without a rubber band), place it on a baking sheet with sand and put it in a cold oven. The cooking temperature is 120 degrees.
5. Canned mackerel will be ready in 3 hours. During this time, the fish has time to boil well in its own juice and its bones become soft, like in factory canned food.

Mackerel prepared according to this recipe can be preserved in the traditional way. The main thing is not to forget to put a rubber band on the jar.

Mackerel in oil

To prepare fish according to this recipe, you will need a minimum of ingredients, and the taste is simply wonderful. You can’t even tell that this mackerel was cooked in oil at home.

Canned food according to this recipe is prepared in the oven. But before that, you first need to wash, cut and gut the fish, cut it into pieces and compact the jar. Then add a teaspoon of salt, peppercorns and pour in vegetable oil so that 2 cm remains to the edge of the jar (about 200 ml of oil). Place the glass jar in the oven on wet sand. Set the heating temperature to 180 degrees, after 15 minutes reduce it to 110 degrees and simmer the mackerel in oil for another 4 hours.

Incomparable pickled mackerel for the winter

This dish takes very little money and time, and the result is divine.

Ingredients:

• 2 mackerel
• 2 tbsp. l. oils
• 1 small carrot
• 2 bay leaves
• 2 tsp. salt
• 1 onion
• peppercorns.

Preparation:

Chop the onion into half rings.

Grate the carrots on a coarse grater.

Cut the fish into slices.

Mix fish, onions and carrots.

Place the peppers and bay leaves in sterile jars, and the entire prepared mixture on top.

Add salt and a drop of oil (1 tsp).

Pour in cold boiled water. Cover the jars with lids.

Place in the oven and simmer at 150 degrees for about 1 hour.

Homemade canned tomato mackerel

To prepare canned mackerel you will need the fish itself (a large carcass weighing 400 g), tomato paste (1 tablespoon), a small onion, salt and spicy spices to taste (bay leaf, a mixture of peppercorns).

Place in layers in a pan: onions, fish, spices. Then pour some water into the bottom and put it on low heat. The mackerel should be stewed for 2 hours, after which tomato paste diluted with water is added to it. After this, the fish should be cooked some more to make it truly canned. Mackerel in tomato at home will be cooked on the lowest heat for another 2 hours. While cooking the fish, make sure that the water does not boil away. Otherwise the mackerel will burn.

Spicy salad with mackerel and garlic for the winter

Garlic helps stabilize the immune system during the cooler months, so it is very important to eat it in winter.

Ingredients:

• 400 g mackerel
• 200 ml. vegetable oil
• 100 g carrots
• 2 tbsp. l. salt

Preparation:

Separate the fish and cut into pieces. Cook in salted water for about 20-30 minutes over low heat.

Peel and chop the onion. Pass the carrots through a grater.

After this, put all the vegetables in a pan and simmer for 15-20 minutes. Pour in oil and salt. Then mix all the products and roll up.

Canned mackerel with vegetables for the winter

To prepare fish according to this recipe, you will need boiled and pitted mackerel (1 kg). To do this, a gutted fish carcass without a head is boiled for 20 minutes and disassembled so that there are no bones. Now we need to do the vegetables.

Make a tomato from fresh tomatoes (2 kg), add grated carrots (0.4 kg) and onions (350 g). It is also necessary to introduce ingredients such as salt (1.5 tablespoons), vegetable oil (240 g), sugar (4 tablespoons). Simmer the vegetables over low heat for 1 hour, then add the fish and cook for another 40 minutes. 15 minutes before the end of cooking, pour 30 ml of acetic acid (70%) into the pan. Place the mixture in sterile jars and roll up.

Delicious fish salad with vegetables

A very tasty fish and vegetable salad is created very easily and quickly. Delicious in combination with various dishes or as a stand-alone snack.

Ingredients:

• 2 kg mackerel
• 1 cup vegetable oil
• 1 kg carrots
• beets 2 pcs.
• 1 kg onions
• 1 tbsp. spoon of salt
• 1 cup of sugar
• 1 tbsp. spoon of vinegar
• 1 kg bell pepper
• 3 kg tomatoes

Preparation:

Chop the onion. Grate carrots and beets. Fry everything together. Add sugar and salt. Simmer for 15 minutes

Chop the peppers and tomatoes and simmer everything together for about 40 minutes.

Cut the mackerel into pieces and simmer with everything else.

After everything is ready, add vinegar, mix well and place in sterile jars.

Turn it upside down and cover with a towel until it cools completely.

The fish comes out very tasty and filling.

Canned mackerel in an autoclave

You can prepare canned mackerel very quickly using an autoclave. To do this, the fish is washed in the same way, cut into small pieces and compacted into jars. After this, add a teaspoon of salt, sugar and vinegar (9%), vegetable oil (1 tablespoon), and spicy spices to taste. Then the jars need to be rolled up with lids and placed in an autoclave.

Preparing canned mackerel at home takes 50 minutes at 120 degrees. As a result of cooking, the fish turns out soft, juicy and without bones.

Canned mackerel salad with onions

This dish has incredible taste. It is onions that contain nutrients and help normalize the level of vitamins in the body.

Ingredients:

• 700 g mackerel
• 15 black peppercorns
• 200 g onion
• 100 g carrots
• 2 tbsp. l. vegetable oil

Preparation:

Clean the fish from entrails and bones, cut into slices. Let it cook for about 20-25 minutes.

Vegetables must be peeled and simmered over low heat for 15-20 minutes. Add vegetable oil.

Then mix everything and pour into sterilized jars. Add spices and salt and roll up.

Recipe for canned mackerel in a slow cooker

It’s easier, tastier and faster to prepare canned food in a slow cooker. To do this, you need to cut the fish (2 carcasses) into pieces and put it in the multicooker bowl. Then you need to add sugar (1 tablespoon), coriander and salt (1 teaspoon each), ground pepper (¼ teaspoon), and a few bay leaves. After this, you need to pour vegetable oil into the multicooker bowl at the rate of 70 ml for each fish (140 ml in total) and 250 ml of black tea. To prepare a strong brew, you need to pour tea without additives (2 tablespoons) with the specified amount of boiling water.

Place all the above ingredients into the multicooker bowl. If you plan to further preserve the cooked fish, then you need to add more vinegar (2 tablespoons). Canned mackerel at home is prepared in a slow cooker for 2 hours in the “Stew” mode. After this, the device will automatically switch to keeping warm. In this mode, you need to cook canned food for another 1 hour. And only after that they can be rolled into sterilized jars.

Amazingly tasty and quick mackerel salad for the winter

Ingredients:

• mackerel – 4 pcs.
• onions – 2 pcs.
• carrots – 2 pcs.
• black peppercorns, salt,
• Sunflower oil – 4 tablespoons.
• bay leaf – 4 pcs.

Preparation:

Cut the mackerel fillet.

Wash and peel the carrots, grate. Cut the onion into half rings.

Place spices, pieces of fish and carrots and onions into sterilized jars, add a little salt and sunflower oil. And fill everything with cold boiled water.

Cover the jars with lids and place in the oven. Place at 150 degrees and cook for about 1 hour. Pull out the jars and roll them up, cover them and, after cooling, put the jars in a cool place.

Canned mackerel with vegetables for the winter certainly frees up time for housewives; it can very quickly be prepared as a complete meal.

Stewed mackerel (as canned)

The taste of sardines prepared according to this recipe is very reminiscent of canned food from a tin, although the fish is cooked in an ordinary pan on the stove.

First, place chopped onions and carrot slices on the bottom of the pan. Then spices (bay leaf, peppercorns) and salt (1 tablespoon) are added to the vegetables. Thin slices of lemon (3-4 pieces) are laid out on top, and then fish cut into pieces. At the next stage, you need to add vegetable oil (130 ml) to the pan and add so much water so that it almost completely covers the fish. Place the pan on low heat and cook canned mackerel at home for at least three hours.

Fish prepared according to this recipe is not suitable for canning. But if necessary, when loading the ingredients into the pan, you can add a tablespoon of vinegar. Then at the very end of cooking it will need to be put into jars and sealed with a can opener.

Wonderful simple recipes with photos of preparing canned mackerel at home.

Cooking features

• Canned food is made from freshly frozen mackerel, which must first be thawed. It is important that the product is fresh, has a sufficient shelf life, and has not previously been defrosted. It is better for fish to thaw in natural conditions, without sudden temperature changes. This will maintain juiciness and elasticity. It is not recommended to speed up the process using a microwave or warm water.
• You can gut and cut the fish without waiting for it to thaw completely. This will allow you to make neater pieces.
• When gutting, it is necessary to remove the black film lining the belly, otherwise the canned food will turn out bitter.
• It is up to the cook to decide whether to skin the mackerel. During the long stewing process, it will become soft and will not spoil the organoleptic qualities of the snack. However, if you cook soup from canned food, pieces of skin will float in it, making the food unappetizing. If you plan to use canned fish for preparing first courses, it is advisable to peel the mackerel before canning. However, unpeeled mackerel steaks retain their shape better when cooked for a long time. For second courses, it is advisable to preserve mackerel with the skin.
• To prepare canned fish, fish is subjected to long-term stewing. This can be done directly in jars in the oven or autoclave. Another option is to simmer the fish in a saucepan or slow cooker, then place it in sterilized jars and roll it up. The choice depends on the availability of certain kitchen appliances in the house, as well as on the specific recipe.
• Cans for canned food should be washed thoroughly, using soda and a sponge. If the recipe does not provide for sterilization of snacks in jars, then the containers must be sterilized before placing fish in them. The lids are also sterilized by boiling them for 10 minutes. Canned fish can only be closed with metal lids that provide a tight seal. Plastic ones are not suitable for this purpose.
• The most reliable way to preserve fish is to process it in an autoclave under pressure and at a temperature of 120 degrees. It allows you to destroy microorganisms that cause botulism. A good result is obtained by preparing canned food in the oven, since processing also occurs at a temperature of 120 degrees. Canned food made using an oven or autoclave can be stored at room temperature. Workpieces made in a slow cooker or pan can only be stored in the cold, at a temperature not exceeding 10-12 degrees.