Canned fish at home? Nothing is impossible!

Who does not know what canned fish are? A tender fish, preserved in its own juice or various sauces, is a wonderful invention of mankind! Ready-to-eat, canned food is the perfect base for making soups or salads. Choosing them on the shelves of modern stores is great and varied, but the quality often leaves much to be desired. And what if you cook yourself such a dish as a conservative fish? At home, this is quite realistic, although it will require a sufficient amount of time. But it's nice to open such a jar afterwards, knowing that its contents are absolutely harmless and natural, and even cooked with care and love!

How to make canned fish?

Ingredients:

• Fish (catfish, pike, cod);
• salt;
• Black pepper powder;
• Leaf of laurel;
• Pepper fragrant peas;
• vegetable oil

Fish preparation

Canned fish at home is not too difficult to prepare. The main thing in this process is to observe the technology. It begins with the preparation of fish fillets. The carcass must be cleaned, gutted, the caudal and dorsal fins removed, the head and gills separated and the spine removed. Rinse the fillets with cold water and dry them with napkins.

Pickling

Cut the fish into small pieces, add a little spices. It will be enough to salt and ground pepper. Stir gently so as not to damage the pieces of fish, and leave to marinate for an hour and a half.

Preparation of cans

At this time, you can do the packaging. Domestic fish canned food is most conveniently stored in glass jars with dense metal covers. It is best to give preference to small containers of the same size, so that during subsequent heat treatment their contents are heated equally. So, for example, can fit jars in 500 or 700 ml. So, the container must be thoroughly washed and dried. Put on the bottom of each jar on a pair of leaves of laurel and a few peas of sweet pepper.

Stacking fish

Once the time has passed for marinating fish, you can put the pieces in jars. It should be remembered that the fish conserved, cooked at home, does not tolerate free space in the container. Therefore, the pieces must be laid tight, trying to fill all the free space, but too hard not to be, otherwise it can turn out porridge. Fill the jars with food foil, tightly pressing it to the neck so that as little air as possible into the jar.

Heat treatment of blanks for a dish called "Canned fish"

At home, our canned food is cooked in the oven. To do this, it is necessary to heat the plate to 140 degrees, place the jars on the grate, and place a pan with a small amount of water under it (it is necessary that the juice flowing from the container does not start to burn, emitting acrid fumes). As soon as the contents reach the boil and begin to boil slightly, you should reduce the heat to 100 degrees and leave the canned food to languish for 5 hours.

Can rolling

The cooking time is running out, so you can proceed to the last step. It is necessary to boil the vegetable oil. And do not forget to boil the lids. Remove the hot jars from the oven, remove the foil and put the hot oil in very gently. Cover the top with lids and put again in the stove for 30 minutes. After half an hour, the cans with the finished product must be obtained, rolled up, and turned upside down, leave to cool, after which they are completely ready for use!