Do you like canned fish, but have doubts about the quality of the store-bought product? It’s not at all difficult to prepare them with your own hands. Canned fish in tomato at home is prepared from any type of fish and according to different recipes. We will present the best of them in our article.

One of the advantages of home-canned fish is that even inexpensive fish turns out amazingly tasty. You can prepare such a dish not only on the stove, but also in a pressure cooker or multicooker. The result will definitely please you.

Canned fish in tomato at home is prepared in the following sequence:

1. A kilogram of fish (herring, capelin, herring) is cleaned of the head, entrails and tail, washed and cut into 4 cm pieces.
2. Carrots and onions (300 g each) are chopped into cubes. If desired, carrots are grated on a coarse grater.
3. Tomatoes (500 g) are crushed into puree using a meat grinder or blender. Instead of tomato, you can take tomato paste (about 3 tablespoons), but then it must be brought to the desired consistency with water, adding up to a volume of 500 ml.
4. In a saucepan with thick walls or in a multicooker bowl, place first the tomato in layers, then fish, vegetables and spices (50 ml of vinegar, 100 ml of sunflower oil, 25 g of salt and twice as much sugar).
5. The time for stewing the dish under the lid on the stove is 3 hours, in a slow cooker (“Stewing” mode) - 4 hours, in a pressure cooker - 1.5 hours. The fish should literally simmer in tomato sauce, then it will turn out very tender, all the bones will become soft, just like in industrially canned food.

How to cook gobies in tomato at home

One of the most favorite canned foods from childhood are bulls cooked in tomato sauce. This fish is inexpensive, accessible and tasty. It takes just 4 hours to prepare the tomato meat at home and turns out identical to the store-bought product.

The prepared (cleaned and washed) fish is placed in layers in an enamel pan. Between the layers add onion rings, salt, pepper to taste and a couple of tablespoons of vegetable oil. In this way the pan is filled to the top. Then table vinegar diluted with water to taste to form a sour liquid and poured over the fish. 100 ml of vegetable oil is also added there. The pan is covered with a lid and sent to the stove. The fish will simmer over low heat for 4 hours. 40 minutes before the end of cooking, add tomato (3 tablespoons per 3-liter pan). This fish can be stored in the refrigerator for up to two months.

Sprat in tomato at home

Your favorite canned food “Sprat in Tomato” is not at all difficult to prepare yourself. According to this recipe, the dish will be baked in the oven for 1 hour, after which it can be safely served for dinner. Home-cooked sprat in tomato can be stored in the refrigerator, but not for long, since no vinegar is added to the dish.

To prepare such canned food, the sprat is washed and, if necessary, the head is removed. Onion, cut into half rings, is fried in a frying pan. Then it is transferred to a fireproof baking dish, fish, salt (½ teaspoon) and sugar (1 teaspoon), coriander, garlic and other spices to taste are placed on top, a glass is poured tomato juice and add 3 tablespoons of ketchup. After this, all the ingredients need to be mixed and placed in the oven to bake at 180°.

Canned fish for the winter

Canned fish prepared according to the following recipe are sealed for the winter without prior sterilization. At the same time, they “winter” very well in a dark and cool place, the jars do not open, and the dish does not spoil.

Canned fish in tomato for the winter is prepared according to the following recipe:

1. Fish (1500 g) is cleaned of entrails, head and tail.
2. Grated carrots and onions (500 g each) are fried in separate pans in vegetable oil.
3. Tomatoes (1500 g) are crushed in a meat grinder or blender.
4. Tomato, carrots and onions are mixed with salt (3 tablespoons), sugar (4 tablespoons) and vegetable oil (100 ml).
5. The fish and vegetable mixture are placed in the pan in layers, after which it is sent to low heat for 3 hours.
6. 10 minutes before the end of stewing, vinegar (50 ml) is poured into the pan.
7. Canned fish in tomato sauce at home is placed in sterilized jars, covered with lids and sealed with a can opener.

This amount of ingredients makes 5 half-liter jars of delicious homemade preserves.

How to cook canned fish in an autoclave?

You can preserve absolutely any fish in an autoclave. Bream, perch, and capelin are also tasty. You can even take fresh frozen mackerel, and it will also be very tasty.

Canned fish is prepared in tomato in an autoclave according to the following recipe:

1. Mackerel (2 kg) is cleaned and cut into large pieces.
2. Onions (2 pcs.) are fried in vegetable oil, after which finely chopped tomato (2 pcs.) is added to it.
3. Add tomato paste to the vegetables in the frying pan and pour vegetable oil(2 tablespoons each), 2 glasses of water, salt and sugar to taste.
4. Pieces of mackerel are placed in sterilized half-liter jars and filled with prepared sauce. After this, the jars are sealed with lids using a can opener.
5. In an autoclave, canned fish will cook for 45 minutes at 110°.

The following tips will help you cook very delicious fish quickly and efficiently. They are as follows:

1. At home, canned fish in tomato is prepared from any type of fresh or frozen fish. Bream, capelin, herring, mackerel, saury, sprat are equally soft and tender.
2. You can always replace fresh tomatoes in a recipe with tomato paste or juice. This will not make the taste of the dish worse.
3. To keep canned food longer, it is recommended to place it only in sterilized jars.

Many people remember the taste of canned fish from childhood, some still love them. But nowadays it is not easy to find a natural product that does not contain various additives and flavor enhancers.

But you can make canned fish yourself at home. It is not only tasty and healthy, but also interesting. Especially when there is an avid fisherman in the family, and the question of where to put the fish is very acute.

Cooking rules

Preserving fish at home is a responsible matter, so you should familiarize yourself with the basic rules that should be followed:

1. Any fish can be used for canning, river or sea, regardless of size. But in most cases, the question arises of how to process small river fish that have a lot of bones. Crucian pike, bream, carp and other representatives of fresh water bodies are often used in canned food;
2. To make canned food, it is advisable to use fish with intact skin and only fresh fish. In this case, only natural oil can be added. The fish is very tasty and piquant in tomato sauce;
3. The product is processed in a clean manner, utensils and materials are washed constantly. You should strictly follow the recipe so that there are no problems with storing canned food. Sterilization time is at least 8-10 hours, but it can be reduced by repeating the procedure several times;
4. An important point: it is necessary to ensure proper storage of the product. If all the necessary requirements for the manufacture of canned food are met, then they are easily stored at room temperature long term.

If the sterilization requirements are not met or the lids are not tightly closed, then the lids may swell and there is a risk that the jars will simply explode. Bloating is explained by the fact that bacteria begin to multiply in canned food, which leads to their spoilage. It is worth noting that bad smell may be absent altogether, but consuming such canned food is extremely dangerous to health.

If there is no confidence in the quality of sterilization of the cans and the tightness of the closure, then canned food should be stored only in a cold place and for no more than a week.

Making canned fish at home

The fish is cleaned of entrails and skin, all fins and tail are removed, and the carcass is cut into two parts. The fish is generously sprinkled with salt. After 1.5 hours at room temperature, it is placed in prepared jars.

Placed on the bottom Bay leaf and allspice, pieces of fish are laid vertically. There should be at least 2 centimeters left from the top of the jar.

A wire rack is placed in the pan on which the jars are placed. Water is poured, there should be about 3 centimeters left to the edges of the jars. Be sure to cover the containers with lids, but do not close them completely.

The water is brought to a boil and the jars are heated over low heat for about 1 hour. At this time, liquid should be released, which is drained into a separate container. Vegetable oil is pre-boiled, which, after draining the juice, is poured into jars. One container requires 5-6 tablespoons of oil.

The jars are heated for another hour, after which they are rolled up. Further sterilization is carried out for 8-10 hours over the lowest heat, after which the canned food is cooled without removing it from the pan in which it was boiled.

To reduce the time of sterilization of jars, it can be done in stages. After the oil is poured into the jars, they are hermetically sealed and placed on low heat in a saucepan for 1.5 hours. Then cool for a day. This procedure should be performed three times.

Each time, starting the final sterilization, it is necessary to check how tightly the lids are closed. It is worth considering that water is poured into the pan for sterilization at a temperature of 25-30 degrees.

Finished canned fish can be served sprinkled with fresh herbs.

Recipe for canned river fish at home

Conservation river fish will provide your family with canned fish throughout the winter. This is especially true if you only have to fish in the summer. River fish preparations will be an excellent snack or addition to the main dish during the holidays. You can take any fish for preservation, but you should take into account its fat content.

To prepare canned river fish, you can take:

• 1 kilogram of bream;
• 0.7 kilograms each of grated carrots and onions;
• Ground black pepper and salt.

The fish is cleaned of entrails, fins, tail and head, thoroughly washed and cut into small pieces. After rubbing each piece with salt, they are left to soak. Then the fish is placed tightly in a pan and cooked for 15 minutes.

The finished pieces are removed from the broth and mixed with grated carrots and onion cut into half rings. Pepper is added and the mixture is transferred into jars. All that remains is to sterilize them in a pressure cooker.

It is more convenient to use jars with a capacity of 0.25 and 0.5 liters, preferably with screw caps.

You should not place jars directly on the bottom of the pressure cooker, otherwise the jars will simply crack. A clean rag or tray folded several times can provide a gap between the bottom of the pan and the jars.

A regular pressure cooker can hold up to 4 cans. The water should be poured there slightly heated, the water level ends slightly lower than the jar lids. The pressure cooker is closed and placed on medium heat.

After the water boils, this will become clear from the characteristic hissing of the pressure cooker, the fire is reduced and set for 30 minutes. After this time, the fire should be turned off. Steam is released from the pressure cooker gradually over 3-5 minutes.

Attention! The steam cannot be released faster; this will cause the contents of the cans to spill out.

The jars are carefully removed from the pressure cooker. Only now you can add salt to canned food at the rate of a teaspoon per 0.5 liter and vegetable oil - about a tablespoon per jar. The fish is poured with boiling water, and the jars are twisted, after which they must be placed in the pressure cooker again.

Since the jars are still hot, you can simply add boiling water and close the lid again. Simmer over low heat after boiling (starting to sizzle) for one hour. This time the pressure cooker doesn't open, it just turns off the heat. The jars should cool for 24 hours.

You can try to open the pressure cooker, but you should do this very carefully and not right away. If you rush, the lids may come off the jars. Ready-made canned food can be stored for several months.

Homemade canned small fish

The question often arises of what to do with small river fish, because, as a rule, no one wants to bother with them. No problem, you can prepare delicious canned food that your guests will eat in one sitting.

To prepare them you will need:

• Small crucian carp;
• Carrot;
• Onion;
• Vegetable oil;
• Spices and water.

Prepare 0.5 and 1 liter glass jars and sterilize.

Gut the crucian carp thoroughly and rinse thoroughly so that no bitterness remains. They are then fried in a frying pan so that they float in large quantities vegetable oil until a nice golden crust forms.

Next, prepare the sauce: fry the chopped onions and carrots, after the frying has acquired a pleasant golden color, pour water into it, add pepper and salt, and a pinch of sugar. If you like greens, you can add that too. The vegetable mass is simmered in a frying pan for about 25-30 minutes, then removed from the heat.

The prepared fish is placed in sterilized jars, poured with sauce and rolled up. Store canned food in the refrigerator. But, as experience shows, this delicacy does not last long!

Delicious canned food in a slow cooker

A slow cooker is also quite useful for preparing canned fish. For cooking, you can buy small fish, such as capelin or sprat. Moreover, you don’t need to spend a lot of time cleaning them; you just need to tear off the heads and tails, and also thoroughly rinse the fish in running water.

Prepare:

• 1 kg of fish;
• 2 onions;
• 5-6 tomatoes;
• One large carrot;
• Spices and salt;
• Vegetable oil for frying.

Grind the carrots on a coarse grater, finely chop the onion, and it is best to turn the tomatoes into porridge using a blender. In a multicooker bowl, onions are fried in oil, you can use the “Baking” or “Frying” mode, after 5-7 minutes the carrots are added.

The prepared capelin is laid out on the vegetables without stirring; the mixture is poured with chopped tomatoes on top. You can add spices (peppercorns, bay leaf, salt). Under the lid, the fish are stewed until cooked; this will require about 4 hours in the “Stew” mode. Afterwards they are rolled into jars.

Fish is always cooked over low heat. Bones, as a rule, are not removed; there is no need for this. After processing in canned food, they are simply not felt.

It is more advisable to choose small jars for canning. This way the cooking process will not be delayed, and it will be more convenient to eat the product.

Finished product in open form Stored in the refrigerator for no more than 2-3 days.

Ingredients:

• 1.5 kg of fish carcasses;
• 30 g acetic acid 70%;
• 250 g water;
• 50 g granulated sugar;
• 500 ml tomato;
• 175 g vegetable oil;
• pepper;
• salt.

Cooking process:

1. We wash the carcasses, trim the fins and tail, clean them of scales, and remove the entrails. Rinse thoroughly again clean water.
2. Place a saucepan on the stove, mix the tomato with water, oil, acetic acid, sugar, and add spices.
3. Place the fish in the prepared sauce and simmer over low heat for 7 hours. If you cook in a slow cooker – 2.5 hours.
4. While the fish is cooking, prepare the jars. Wash thoroughly, dry and sterilize.
5. Place the fish in jars, roll them up, and wrap them warmly until they cool completely.

Sprat in tomato sauce with vegetables: an incredibly tasty recipe

Ingredients:

• 4 kg of fresh frozen fish;
• 2 kg of bell pepper;
• 300 g 9% acetic acid;
• 3 kg onions;
• 4 kg carrots;
• 7 kg of tomatoes;
• 500 g vegetable oil;
• 60 g salt;
• granulated sugar optional.

Cooking process:

1. Preparing the vegetables. We clean and wash everything.
2. We pass the tomatoes through a meat grinder, cut the pepper into strips, grate the carrots on a coarse grater, and chop the onion into half rings.
3. Pour oil into a frying pan and fry onions, carrots and peppers.
4. Place the finished frying in a saucepan, add tomatoes, stir, and simmer for 60 minutes over low heat.
5. Defrost the fish, wash it, dry it, put it in the sauce. Stir and simmer for another hour.
6. Salt, sugar, pepper, add vinegar, mix. Simmer for another 6 minutes, remove from heat.
7. Place in previously prepared jars, preserve, and wrap warmly until completely cooled.

In a spicy marinade

Ingredients:

• 6 liters of water;
• 6 kg of fish;
• 50 g salt;
• 75 g granulated sugar;
• 3 pcs. coriander, cloves, allspice;
• Bay leaf;
• 100 g vinegar 6%.

Cooking process:

1. Prepare the marinade. Place all the spices in a gauze bag in a saucepan with water, let it boil, turn it off, and let it cool.
2. We clean the carcasses, wash them, dry them, and place them in the marinade for 3 hours.
3. While the fish is marinating, prepare the jars and lids. We wash, dry, sterilize.
4. Place the marinated fish in containers, add a bay leaf, fill with marinade, and roll up.

Fish in oil with pepper and bay leaves (in liter jars)

Ingredients:

• 2 kg of fish carcasses;
• laurel;
• pepper;
• 4 g citric acid for each 1 liter container;
• sunflower oil.

Cooking process:

1. Clean the fish, wash it, cut it into pieces and dry it.
2. Sprinkle the prepared fish with salt, in the proportion of 30 g of salt per 1 kg of carcasses. Let it sit in the room for 90 minutes.
3. In a small container, you need to boil the sunflower oil and cool it to 90 degrees.
4. Place 1 laurel and 4 peppercorns on the bottom of the jars.
5. We lay out the pieces so that there is about 2 cm of space left from the top of the jar. Place the lemon and cover.
6. Place a saucepan on the stove, place the jars there (preferably on a wire rack), add warm water (25 degrees), without adding 3 cm to the edge of the jars, cover with a lid.
7. Heat the jars at moderate boil for an hour.
8. During heating, the fish will give juice, drain it, pour 50 g of oil into jars.
9. Cover with lids, heat for another hour, and roll up.
10. Preservation of the rolled cans is completed by sterilization at low boil for 8-10 hours.

Cool without removing from the water in which it was sterilized.

In its own juice

Ingredients:

• 2 kg carcasses;
• 60 g salt;
• Bay leaf;
• bitter and allspice peas;
• carrot;
• lemon acid.

Cooking process:

1. We wash, clean and dry the carcasses.
2. Sprinkle with salt. Let it sit at room temperature for 1 hour.
3. We clean and wash the carrots. Cut into slices or strips.
4. Place laurel, 3 peas of each pepper, carrots, 1 g of lemon per 1 liter in jars.
5. Fill the jars with fish, leaving 2 cm from the side, and roll them up.
6. Place a saucepan on the stove, place the jars in it, fill it with water, leaving 3 cm to the top of the jars, and cover.
7. Sterilize for 8 hours at low boil.

Leave until completely cool.

Homemade sprats

Ingredients:

• 2 kg sprat;
• 300 g butter;
• 35 g salt;
• 300 g of strong tea;
• peppercorns.

Cooking process:

1. We thoroughly wash the sprat, dry it, and put it in a saucepan.
2. Salt, add tea, pepper and butter.
3. Simmer on low heat for 3 hours, covered.
4. After the allotted time, remove the lid and simmer for another half hour until it goes away. excess water.
5. Place the workpiece in sterilized containers.
6. Place in a saucepan, fill it with water, 3 cm from the top of the jars, and sterilize at moderate boil for a quarter of an hour.
7. Let's roll up.

Canning river fish, stewed in the oven, in oil

Ingredients:

• 1.5 kg carcasses;
• 800 g carrots;
• 800 g onions;
• sunflower oil;
• pepper;
• salt.

Cooking process:

1. We clean the carcasses in the usual way.
2. Salt, put in a saucepan, leave for 60 minutes.
3. Prepare a mixture of vegetables. Peel, grate the carrots, chop the onion into rings,
4. Remove the carcasses from the pan, drain the water, pepper, and combine with vegetables.
5. Pour 30 g of oil into the jars, place the fish, do not tamp.
6. Cover with old lids without rubber bands and place in the oven. Turn on, heat up to 200 degrees.
7. We simmer the fish in the oven for 4-5 hours from the moment it is completely heated.
8. We roll up the finished canned food with new lids, wrap it warmly upside down until it cools completely.

We store it in a cool place.

Canned mackerel in a slow cooker

Ingredients:

• 3 mackerel carcasses;
• 3 tbsp. l. tomato paste;
• large onion;
• coriander;
• bay leaf;
• salt;
• pepper.

Cooking process:

1. Wash the fish, trim the fins, separate the fillet from the bone, and cut it.
2. Place it tightly in a multicooker bowl, add spices and salt.
3. Set the “Extinguishing” mode for 4 hours.
4. Pour the tomato over the fish when time will pass, add chopped onion.
5. Simmer in the same mode for another 2 hours.
6. Place the finished product in sterilized jars, roll it up, and store it in a cool place.

Catfish in tomato-ginger sauce

Ingredients:

• 1.5 kg of fish;
• 600 g of tomato;
• 10 g horseradish root;
• 2 pods of red pepper;
• 50 g garlic;
• 1 tbsp. l. ginger root;
• 5 pieces. peppercorns;
• 5 bay leaves;
• 5 pieces. carnation inflorescences;
• 0.5 tsp. cumin.

Cooking process:

1. We clean the fish and wash it. Cut the carcass into pieces 3 cm thick.
2. Prepare the sauce. Peel the horseradish, three on a fine grater.
3. We extract the seeds from the pepper.
4. Peel and finely chop the garlic.
5. Three ginger on a fine grater.
6. Mix all the spices into the tomato paste.
7. Salt, mix well.
8. We sterilize the washed jars.
9. Place laurel, cloves, cumin, pepper on the bottom, spread the fish evenly, pour in the sauce so that it covers the pieces by 2 centimeters from above.
10. Close hermetically, send to cook in a saucepan with water under closed lid for 6.5 hours at medium boil.
11. Leave the canned food to cool in the same container. We put it away for storage.

Canned fish in tomato sauce (video)

As you can see, preparing canned fish for the winter at home is not so difficult; the most important thing is to strictly adhere to the proposed recipe. Many recipes do not indicate what kind of fish you need to take; in fact, you can take any available fish - river or sea. To give preference to low-fat or fatty is a matter of everyone’s taste. In order for the preparation to work out, it is important to make it from fresh fish, then it will be tasty and healthy.

08/12/2015 5,548 1 ElishevaAdmin

From fish, seafood / Pickles, marinades, salads, sautes

If your husband or son is interested in fishing, then you need to learn how to make canned fish. You can preserve serious fish, such as pike or carp, but you shouldn’t neglect every little fish - it’s from this that the most successful canned food is obtained. And the fisherman will know that no one will grumble at him because of small fish, but on the contrary, they will take it with gratitude, and then he will be treated to delicious canned food.

The only thing that needs to be given increased attention is to take the sterilization process more seriously. After all, these are not fruits or vegetables, but fish, and experts remind that sterilization for them should take place under pressure, with the lids rolled up.

If you have a pressure cooker at your disposal, then it may well provide pressure, but you need to open it after the process is completed, waiting until it cools down, otherwise the lids will be torn off. This method is especially convenient if you still have glass lids with metal holders - you don’t need to wait for them to cool down, they won’t be blown off by internal pressure.

Of course, we preserve the freshest fish, clean and gut it, and rinse it thoroughly.

To avoid troubles, you need to properly prepare the dishes, sterilizing them in the oven or under steam, and drying them thoroughly. It is also necessary to thoroughly boil the fish itself in preparation for loading into jars. Well, such canned food should be stored in the refrigerator, and the shelf life should be set at 2-3 months, no more.

Home canned fish: pike in oil

Ingredients

1 pike, medium

Vegetable oil

Bay leaf, 2-3 pcs

Allspice, 3-4 peas

This is a set of products for a ½ liter jar

1. Cut the pike into small pieces, add salt, sprinkle with spices and leave for 1 - 1½ hours.

2. Place pepper and bay leaves in jars and fill tightly with fish to the top.

3. Cover each jar with a piece of foil and place in the oven on a wire rack at 150°C. Place a baking tray with water below.

4. Wait for the liquid in the jars to boil. Reduce the temperature in the oven to 100-110°C, wait until 5 hours have passed since boiling.

5. Set to heat the vegetable oil separately. When it boils, remove the foil from the cans and fill them with boiling oil. The fish should all be hidden under a layer of oil.

6. Cover the jars with sterilized lids and put them back in the oven for ½ hour.

7. Roll up the jars and wrap them. We wait until they cool down.

Sprats from cod or sprat, how to prepare

Ingredients

Fish, 1.2 kg

Salt, 1 tbsp without top

Vegetable oil, 200 g

Peppercorns

Strong tea leaves, 1 tbsp

1. Take a stainless steel pan and put fish in it. Salt the fish, pour over the tea leaves and oil, add pepper.

2. Simmer the fish, covering it with a lid, very slowly, for 2½ - 3 hours.

3. Continue the process by removing the lid for about another ½ hour - let excess liquid will evaporate.

4. Distribute the fish into ½-liter jars, sterilize them in the usual way for 10-15 minutes, placing them up to their hangers in boiling water. Let's roll up.

Sprats from small fish, prepared at home

Ingredients

Fish trifle, 1 kg

Onion, 200 g

Dry water or wine, 150 g

Vegetable oil, 100 g

Vinegar 9%, 50 ml

This way you can preserve small roaches, dace, perches, ruffs, minnows and others.

1. We cut up the fish, leaving only clean carcasses without fins.

2. Cut the onion into rings and place them on the bottom of the pan. Place the carcasses on the onion in one layer and add salt to them. Next - a layer of onion, a layer of fish, salt. We repeat until we have laid out all the products.

3. The pan should be of such a volume that, having laid out all the products, we fill only 2/3 of its volume.

4. Throw peppercorns, bay leaves into the pan, pour in oil, wine and vinegar. Cover the pan with a lid and let it simmer slowly for 3-5 hours. This is where a pressure cooker will also be useful; it will reduce the stewing time to 1 - 1½ hours. When the fish is ready, its bones will soften so much that they will become invisible in the pulp.

5. Roll up the fish, placing it in jars.

Canned river fish carrots in oil, recipe

Ingredients:

Fish, 1 kg

Onion, 700 g

Carrots, 700 g

Vegetable oil

Peppercorns

1. Prepare the pieces of fish, put them in an enamel bowl, add salt and leave to salt for 1 hour.

2. Roughly chop three carrots and cut the onion into thin rings.

3. When the fish has stood, remove it from the brine, mix it with onions and carrots, sprinkle with peppercorns.

4. Take ½-liter jars, pour 3 tablespoons of vegetable oil into each. We lay the fish loosely so that during the upcoming boil the liquid does not splash out of the jars.

5. We put tin lids on the jars, without rubber bands, and put the jars in a cold oven.

6. We begin to heat the oven, bring it to 200°C and turn on the timer: simmer for 4-5 hours.

7. Roll up the jars, turn them over and wrap them up - let them cool on their own.

Canned food in oil in a pressure cooker, from river fish

Ingredients

River fish, 1 - 1½ kg

Vegetable oil, 100 g

Black pepper, 3-4 peas

Water, 800 ml

1. Prepare fish pieces for canning. If there is a small thing, then we leave it as carcasses.

2. Place the fish in a pressure cooker, placing it on a wire rack sprinkled with onions. There we put peppercorns, a bay leaf, and again sprinkle with a layer of onion. Pour water and oil and close the lid of the pressure cooker.

3. Place the pressure cooker on high heat and watch the valve. As soon as steam comes out of it, turn the flame to minimum and keep it on for 1½ hours.

4. Place the fish in ½-liter jars and sterilize them for 5-8 minutes in a boiling water bath. Let's roll up.

Carp with added oil, canned, recipe for making delicious canned fish

Ingredients

Fresh carp, 1 piece

Onion, 1 pc.

Garlic, 1 clove

Vegetable oil, 1 tbsp

Ground dill

Black pepper

Coriander

1. Cut the carp into pieces, salt them and sprinkle with spices, cut the onion into rings.

2. Take liter jar, put garlic on the bottom, pour oil over it. Place pieces of carp tightly on top and fill the jar to the top with onion rings.

3. Cover with a lid and set for sterilization. It must last for at least 10 hours. During this time, you will have to add water more than once as it evaporates. You also need to add boiling water, otherwise the jars may burst.

4. After the sterilization time has passed, we roll up the jars. Store in the refrigerator.

Canned fish can be made not only from fresh fish, but also from fresh frozen fish. Here's an example.

Frozen sprat in tomato sauce and at home

Ingredients

Fresh frozen sprat, 3 kg

Onion, 1 kg

Tomatoes, 5 kg

Carrots, 2 kg

Bell peppers, 1 kg

Vegetable oil, ½ l

Vinegar 9%, 280 ml

Salt, 2 tbsp

Ground pepper

1. Roughly chop three carrots and cut the onion into half rings. Place them in a frying pan and sauté.

2. Grind the tomatoes in a meat grinder, cut the bell peppers into strips.

3. Place vegetables, raw, ground with juice and fried, in a saucepan and cook slowly for 1 hour.

4. When this time has passed, we put it in tomato sauce sprat, stir, bring to a boil and cook for another 1 hour.

5. Place salt, pepper, sugar and vinegar in a saucepan. Stir and cook for 5 minutes.

6. Transfer to hot jars and seal. Wrap it up and let it cool in this state.

Canned fish in tomato juice

Ingredients

Fresh fish, 1 kg

Tomato juice, 2 tbsp

Sugar, 2 tbsp

Vegetable oil, ½ tbsp

Vinegar 70%, 2 tbsp

Water, 1 tbsp

1. Cut the fish into pieces, put it in a pan, as well as all the other ingredients.

2. Simmer on the stove for 7 hours very slowly. If you use a pressure cooker, you can reduce the time to 2 - 2½ hours, that is, approximately 3 times.

3. Place in hot jars and seal.

Fresh fish in tomato sauce: delicious canned fish at home

Ingredients

Fish, 1 kg

Tomatoes, 2 kg

Onion, 300 g

Salt, 1 tbsp

Vegetable oil, 150 g

Bay leaf, 4 pcs.

Pepper, 4 peas

Cloves, 4 buds

Sugar, 5 tbsp

Salt, 1 tbsp

Vinegar 9%, 3 tbsp

Vegetable oil - fry

1. Cut the fish into pieces, season them with one tablespoon of salt, and leave for ½ hour.

2. Prepare tomato sauce by rubbing boiled tomatoes through a sieve. Add oil, spices, vinegar, sugar and salt to the pureed mixture. Let's heat it up again.

3. Pieces of fish, rolled in flour, fry in oil. After removing them from the frying pan, put them in jars, pour boiling sauce over them and send them for sterilization.

4. The jars must stand in boiling water for at least 1 hour, after which we roll them up.

5. We will continue sterilization in the rolled-up state for another 6 hours. It is in this case that it makes sense to use glass lids with metal holders. Because ordinary tin ones can be torn off if they are not secured with a special device - a lid holder.

Canning fish at home: small fish in tomato

Ingredients

Fresh small fish, 2 kg

Tomato paste, 1 tbsp

Sugar, 1 tbsp

Vegetable oil, 1 tbsp

Vinegar 6%, 1 tbsp

Bay leaf

Allspice

1. Cook the fish, put it in a pan, pour in spices, sugar and salt, add tomato and pour in oil and vinegar.

2. Cover the pan and place it in the oven for 3½ - 4 hours, heated to 140-150°C. When the contents of the pan boil, reduce the temperature in the oven to 100-120°C.

3. Place in jars and roll up.

Capelin or sprat with vegetables in tomato sauce

Ingredients

Small fish (sprat, herring or capelin), 3 kg

Onion, 1 kg

Carrots, 1 kg

Tomatoes, 3 kg

Sugar, 8-9 tbsp

Salt, 6-7 tbsp

Vinegar 9%, 100 g

Peppercorns

Bay leaf

1. Grind the tomatoes in a meat grinder and let them boil in a saucepan.

2. Three large carrots, cut the onion into rings. Fry them in oil separately.

3. Place the fried vegetables in the tomato mixture and stir.

4. Take a cast iron pan (or stainless steel), put layers in it: tomato, fish, and then in the same order, the top layer is tomato.

5. Put spices in the pan, cover the lid and set to heat. Cook slowly for 3 hours.

6. 10 minutes before stopping cooking, pour in vinegar, distributing it evenly over the entire surface. You need to poke the vinegar with a wooden stick deep into the pan so that the vinegar penetrates into all layers of the pan.

7. Roll in hot ½-liter jars. Wrap up.

Fish mince in marinade, recipe

Ingredients (for ½ liter jar)

Fish, 350 g

Bay leaf, 1 piece

Black pepper, 3 peas

Allspice, 3 peas

Salt, 8 g

Vegetable oil, 70 g

Vinegar 6%, 30 g

1. Add some salt to clean fish carcasses and place them in jars, putting spices on the bottom. Fill with oil and vinegar.

2. We roll up the jars and sterilize them in this form for 2 hours in salt water (its temperature is higher - 105°C).

Fish in a fragrant marinade. Delicious!

Ingredients

Fresh fish, 4-5 kg

Salt, 1½ tbsp

Sugar, 3 tbsp

Apple cider vinegar or 6%, 100 g

Allspice, 3 g

Coriander, 3 g

Cloves, 2 g

Water, 5 l

Bay leaf

1. Prepare the marinade, boil the spices (except bay leaf) in a gauze bag. Cool it down.

2. Immerse the fish, cut into pieces, in a cold marinade for 3-4 hours.

3. Transfer the fish pieces into jars, add one bay leaf each and fill them with marinade again.

4. Cover the jars with nylon lids and place in the refrigerator.

Almost any fish that can be caught in your river or lake is suitable for canning. Large or medium-sized fish are used, and sometimes even the smallest fish - roach, minnows, without external damage or disease. Of course, only freshly caught fish is needed for canning.
To preserve fish, you can only use vegetable oils: sunflower, olive, corn. It is not recommended to use various types of fats and animal products. You can also prepare canned semi-vegetables: fish in tomato. This fish is distinguished by its spiciness, which is imparted to it by the spices used.
At home, canned fish is prepared in glass jars of various sizes. It is much more convenient to use glass containers with a volume of 0.5; 0.7 and 1 l. In such a container, the fish will be well boiled or stewed.
Utensils for preservation must be sterilized. Only metal lids are used, and not polyethylene or any other.
Canned fish can be cooked in the oven, preheating it slightly and maintaining the desired temperature. Canned fish can also be cooked over a fire; for this, jars filled with fish can be placed in a large pan of water. You need to lay a towel on the bottom of the pan so that the heat effect is uniform and the jars do not “crack”. Fill the jars halfway with water. Add water if necessary.

CANNED CARP OLIVE OIL
For preservation, you can use scaly carp and such exotic fish as mirror carp. Take a healthy, fresh fish, clean it of scales and entrails and rinse thoroughly under running water. Remove the head; you will need it for fatty and rich fish soup. Cut off the back and side fins. Cut the carp into two halves along the ridge. Using a sharp knife, carefully remove the spine of the fish without pulling out the rib bones.
Cut the fish meat into small pieces of 4–5 cm. Place the chopped carp in a bowl and add salt and pepper to taste. Peel the onions and finely chop them. Mix fish with onions. Prepare a wide pan in which you will place the jars of fish. Place it on the fire and let the water heat up slowly. Prepare the spices you need for canning. Peel the parsley root, rinse with water and cut into 1.5–2 cm pieces.
After this, proceed to sterilize the prepared glass jars and lids. Wash the jars thoroughly and place in the oven, which should operate at minimum settings. After 4-5 minutes, you should turn up the heat in the oven. To heat sterilize the jars, it is enough to bring the temperature in the oven to 120–150 degrees. The jars should be sterilized for about 20 minutes, after which, carefully, so as not to get burned, remove them from the oven and place them on a table covered with a towel. Never place jars on a cold surface, otherwise the temperature contrast will cause the glass to burst.
In order to sterilize the lids, simply immerse them in boiling water for 5-7 minutes. Then carefully remove them from there and shake off the remaining water.
Place parsley root, peppercorns, and bay leaf at the bottom of each jar. Then tightly place the fish mixed with onions, add the remaining spices and pour in olive oil so that it covers the fish with a film. The jars are not filled to the top; there is no need to put fish up to the very “neck” of the jar.
Screw the lids on the filled jars. Lay a towel in two layers at the bottom of the pan in which you are going to cook the jars and place the jars without removing the pan from low heat. Canned food should not touch, but be at a certain distance from each other. Cover the pan with a lid, turn up the heat and bring to a boil. Do not reduce the heat until the canned sauce comes to a boil. After the canned fish has simmered for about 45 minutes, reduce the heat slightly to medium.
Cook canned fish for 6 hours. After this time, turn off the heat, but do not rush to remove the pan from the stove, otherwise you may get burned. Wait a while for the jars to cool slightly before removing them from the water. Do not immediately take the prepared canned food into a cold place; leave it in the room for 6–7 hours.

CANNED PIKE WITH SUNFLOWER OIL
To prepare canned pike you will need enough adult fish, but not very “old”. The so-called “old” pike, which has a “solid” size and heavy weight, as well as being dark green in color, will take a long time to cook, and its meat is too dry for canning.
So, having chosen a “worthy” specimen for harvesting for future use, gut the fish and rinse under running water. After this, remove the skin from the pike, which you remove with a sharp knife like a thin film. Cut the pike into two halves along the spine. Remove large bones and cut the fish into uniform medium-sized pieces, such as is usually practiced when frying fish.
Peel the onions and finely chop them. Peel the parsley and horseradish roots and rinse with water. Cut the horseradish and parsley roots into small pieces of 2-3 cm each. Peel the garlic. Pasteurize the jars and begin placing cooked foods in them. Place a bay leaf, horseradish and parsley roots, a few black peppercorns, and 1-2 cloves of garlic at the bottom of the jars. Then begin to tightly pack the fish and onions into the jars, alternating them with each other.
Salt and pepper the vegetable oil, mix everything thoroughly until the salt is completely dissolved. Then fill the contents of the jars with this oil up to the neck. Seal the jars with lids, which do not forget to sterilize beforehand.
Place the prepared jars of canned pike in a pan of water and cook for 6–6.5 hours, adjusting the heat as necessary: ​​the water in the pan should boil thoroughly. After cooking, let the canned food cool at room temperature and then place it in a cool, dark place.
You will need: pike - 1kg, vegetable oil - 600g, garlic - 5 cloves, horseradish root - 1–2 pcs., parsley root - 1–2 pcs., bay leaf - 3–4 pcs., black peppercorns - 5–6 pcs. ., onion- 2 pcs., salt - 100g, red pepper - 1/4 tsp. l.

CANNED CARRPLE WITH RED ONION
Take a medium-sized fish of excellent quality, scale and gut it. Rinse with water and let the water drain well. Remove the head, tail and side fins. Cut the carp along the ridge, and then cut into small pieces of 3–3.5 cm along the ribs.
Peel the red onion and cut into slices. Prepare spices and sterilize jars and lids. Place a dill inflorescence at the bottom of the jar. Place the carp in hot and dry jars, sprinkle each layer of fish with onions, salt, pepper and sprinkle with spices. Pour olive oil over the fish so that it is 2.5–3 cm above the fish level. Screw on canned carp with sterilized lids. Place the filled jars in a saucepan with a little water so that the jars are not touching and place the saucepan on the heat. Cover and simmer for 5 hours.
After this, remove the jars and wipe them dry. Leave the prepared canned food in the room for three to four days, after which you can put it in a dark, cool place. It is recommended to consume canned carp within 6 months from the time of preparation.
You will need: carp - 1.5 kg, red onion - 600g, olive oil- 700–800g, salt - 100–150g, sugar - 1 tsp. l., cloves - 10 pcs., dill - 1 inflorescence or 2 tbsp. l. seeds, black peppercorns - 1 tbsp. l., cinnamon - 1–2 sticks.

CANNED TROUT MEAT “SPICY”
Take freshly caught fish, clean and gut it. You should cut off the head and tail. After this, rinse the trout meat thoroughly. warm water and place on a dry towel to let the water drain and the trout to dry a little. You need to cut the fish along the spine and remove the backbone. Cut the fish into slices 3–4 cm wide, about 10 cm long. In a separate bowl, salt and pepper the fish.
Peel the onion and cut into thin half rings. Heat a small amount of vegetable oil in a frying pan and fry the onion until light golden brown. Add mustard seeds and allspice to the onion and simmer over low heat for 2-3 minutes. Prepare jars and lids, sterilize them over hot steam. Peel the garlic and place it at the bottom of the jars. Place a bay leaf there, remembering to wash it first.
Then place the trout in jars, trying to pack the pieces as closely as possible to each other. Place onions and spices fried in oil on top. Add the remaining spices: cloves and nutmeg, pour in the remaining vegetable oil. Finally, seal the jars with sterilized lids. Place the jars in a saucepan with water, cover it with a lid and cook for 4.5–5 hours. Canned trout can be stored for about 6 months in a cool, dry place.
You will need: trout - 1 kg, onions - 3 heads, cloves - 1 tsp. l., nutmeg - 1 tbsp. l., vegetable oil - 600g, bay leaf - 4–5 pcs., garlic - 150g, salt - 100g, ground pepper - 1/2 tsp. l.

CANNED BURBT WITH GINGER IN OLIVE OIL
Remove the head from the burbot, then clean it of scales and entrails and cut into pieces not exceeding 3–3.5 cm in length. Salt and pepper the cut fish in a separate bowl. Into the pan small sizes Pour the required amount of water, bring to a boil and add vinegar, ginger, which must first be crushed, and mustard seeds.
After boiling, reduce the heat and add sugar, cinnamon and red pepper cut into small slices. After simmering the spices in the vinegar solution for 3-4 minutes, remove them from the heat. Prepare and sterilize the jars over hot steam and boil the lids. Place a bay leaf, a few black peppercorns, and black currant leaves into dry, hot jars.
Pour vinegar sauce with seasonings over the burbot pieces and mix everything well. After this, place the fish pieces in jars and fill with vegetable oil. Seal with lids and place in the oven to simmer. Place the jars evenly on the baking sheet so that there is a “safe” distance between them. Preheat the oven to 30–40 degrees, place canned fish in it and simmer for 5–6 hours at a temperature of 160–180 degrees. Stewing canned food should last 6–7 hours. After this, turn off the heat in the oven, remove the jars and place them in a cool, dark place. Canned burbot can be stored for three months from the time of preparation.
You will need: burbot - 1kg, olive oil - 700–800g, ginger - 70–80g, wine vinegar - 2/3 l, mustard seeds - 1 tsp. l., black currant leaves - 7–9 pcs., black peppercorns - 6–8 pcs., sugar - 2 tsp. l., salt - 100–120g, water - 1/4 l, cinnamon - 4–5 pcs., hot pepper - 1–2 pods, bay leaf - 5–7 pcs.

CANNED PERCH IN SUNFLOWER OIL WITH MARINATED GARLIC
To make canned perch, you will need freshly caught medium-sized perch. We do not recommend using small fish for preservation; it will not withstand prolonged heat treatment and will simply fall apart. To prevent you from ending up with an “incomprehensible” mass in a canning jar, choose perches to be canned that are approximately the same size.
Clean the fish as is customary to do it - from tail to head. Using a sharp knife, carefully open the belly so that there are no “torn” edges. Remove the entrails. If at the same time the perch burst gallbladder, put this fish aside - it cannot be used for preservation. Cut off the head and tail fin of cleaned and gutted fish. Carefully cut off the side fins. Rinse the fish under running water and cut into small pieces. In a separate bowl, lightly salt the perches.
Prepare pickled garlic, which is needed for preserving perch. First you need to clean it and then boil it in a small amount of salted water until half cooked, i.e. about 4–5 minutes. Then drain the water. In a separate bowl, boil water and add a little salt, sugar and vinegar. Stir thoroughly until the sugar and salt are completely dissolved, and then add nutmeg, white peppercorns, and cinnamon. Let the prepared liquid boil for 2-3 minutes, then pour the marinade over the garlic and cover the pan in which the garlic is located with a tight lid.
Sterilize the jars over steam and, after removing them from sterilization, place bay leaf, cilantro, dill, and cumin on the bottom of the glass container. Pour the marinade with garlic over the salted perch, mix thoroughly and load the resulting mixture along with the marinade into jars, filling the jars 2cm below the “neck”. In addition to the marinade, fill the perches with sunflower oil and seal with sterilized lids.
Place the jars in a pan of water to boil; don’t forget to line the bottom of the pan with a towel. Cover the pan with a lid. You need to cook canned perch over medium heat for about 5 hours. Canned perch can be stored for a long time if the jars are kept in proper conditions. Even six months after perch fishing, you can enjoy your catch.
You will need: perch - 1 kg, white garlic - 300g, white peppercorns - 10 pcs., water - 1 l, sugar - 2 tsp. l., salt - 1 tbsp. l., nutmeg - 2 tsp. l., cinnamon - 1/2 tsp. l., sunflower oil - 1/3 l, cilantro - 1 tbsp. l., dill seeds - 1/2 tbsp. l., cumin - 1 tsp. l.

CANNED PANDER WITH ONIONS IN VEGETABLE OIL
Remove scales from freshly caught pike perch and gut them. Cut off the head and tail. Rinse well under running water. After this, place the fish on a dry towel so that the water drains and the pike perch dries a little. Next, cut the fish carcass along the ridge. Remove large bones and then cut the walleye into small cubes. In a separate bowl, salt and pepper the fish.
Prepare medium-sized onions, peel them and cut them into rings, which should be approximately 2-3 mm wide. Pour a small amount of vegetable oil into a frying pan and fry the onion in it until golden brown. Along with the onion, fry the ginger, mustard seeds and nutmeg. Prepare the spices you will need to can the pike perch. Peel the horseradish root and rinse with warm water. After this, cut into small pieces.
Sterilize glass jars of the required volume over steam, and without allowing them to cool, begin placing canned food in them. Place bay leaf, black peppercorns, and horseradish root on the bottom. Place the first layer of fish, place the fried onion and spices on it with a tablespoon, then add another layer of fish. In this way, fill the jars with fish and fill them with vegetable oil up to the shoulders. Boil the lids for 5–7 minutes and seal the canned food with them.
Cook canned pike perch for 6 hours. For cooking, select a wide pan, pour 1/5 of the water into it and heat to 55–60 degrees. Before placing the jars, it is recommended to lay a towel on the bottom of the pan in several layers or place rubber, or even better, wooden stands. You need to stir the jars on them so that they do not touch. Cover with a lid and bring to a boil over medium heat, after which you can only reduce the heat slightly, and the water that will boil away during the cooking process must be added from time to time.
After the canned pike perch has cooked for the allotted time, remove the jars from the pan and leave them at room temperature for 4-5 days. If you did everything correctly, the jar will stand and be stored for a long time.
You will need: pike perch - 1kg, vegetable oil - 700g, onions - 300g, ginger - 1 tsp. l., mustard seeds - 1/2 tbsp. l., nutmeg - 1/2 tbsp. l., black peppercorns - 10 pcs., salt - 120–130g, ground red pepper - to taste, bay leaf - 4–5 pcs., horseradish root - 1–2 pcs.

CANNED TENCH IN TOMATO SAUCE
It is preferable to preserve tench in tomato sauce. To do this, you will need fish that will reach a length of 30–40 cm. You can only use tench that was caught no more than 24 hours ago. To clean the tench from mucus, scald it with boiling water. Clean the fish from scales, cut the belly and carefully, so as not to damage the gallbladder, remove the entrails. Remove the tench's head, tail and fins. After this, rinse the fish thoroughly in warm and then in cold running water, so that its meat is absolutely clean without small scales and mucus.
Place the tench fillet on a towel until the water drains completely. After that, cut it into longitudinal bars measuring about 2x5cm. This should be done with a sharp knife, and it is advisable to remove large bones. Salt and pepper the fish according to the suggested amount or to your taste.
Prepare all the necessary spices. Rinse the hot pepper pod in cold water and finely chop it with a knife. Peel the horseradish root and rinse with water, then grate on a fine grater. You should do the same with garlic. Sterilize jars and lids. Keep the jars over steam for about 5 minutes, and simply boil the lids, while it is advisable to remove the rubber band from the lid and boil it too.
Place bay leaf, peppercorns, coriander, nutmeg and chopped horseradish root at the bottom of the hot jar. Season the tomato sauce with garlic and hot pepper, mix thoroughly, making sure that there are no “bitter” lumps and that the spices do not precipitate. Then place the fish tightly, pouring tomato sauce over each layer separately. The density of canned fish should be high. Finally, fill in upper layer fish so that the tomato sauce completely covers the tench.
Seal the canned food with prepared lids. Place the jars to simmer in a saucepan over medium heat. The water level should reach half the jar. Add water as it boils. You need to cook canned tench in tomato sauce for 5–6 hours. After cooking, you need to monitor the canned food for a week - if the technology has not been broken and the cans do not “swell,” then store the canned tench in a cool, dark place for up to 6–7 months.
You will need: tench - 1kg, tomato sauce - 600-700g, hot pepper - 3-4 pods, garlic - 4-5 cloves, horseradish root - 3 pcs., salt - 100g, black pepper - 1/2 tsp. l., coriander - 1/2 tsp. l., bay leaf - 3–4 pcs., nutmeg - 1 tbsp. l.

CARP IN TOMATO SAUCE WITH ONION AND CUMIN
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 warm water, place on a dry towel to allow the meat to dry. Then cut the carp into small pieces 4-5cm wide. Place in a separate bowl and add salt to taste.
For preservation, use only medium or small onions. Peel it and cut into rings. Heat vegetable oil in a frying pan and fry the onion 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.
Stir the seasoning based on tomato sauce thoroughly so that the spices are evenly dissolved in the sauce. 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 the carp in dense layers on top of these seasonings and pour tomato sauce over each layer. Fill the jars 3/4 full, and pour the tomato sauce up to the neck of the jar.
Boil the 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.
You will need: carp - 1kg, tomato sauce - 800–850g, onions - 300g, vegetable oil - 1 tbsp. l., black pepper - 1/3 tsp. l., cumin - 1/2 tbsp. l., red pepper - 2 pods, garlic - 4–5 cloves, mustard seeds - 1 tsp. l., coriander - 1/2 tsp. l., bay leaf - 4–5 pcs., salt - 100g.

CANNED PERCH IN TOMATO
To prepare, take fresh medium-sized fish, clean and gut it. Remove the head and fins, cut off the tail. Cut the perch into small pieces and season with salt.
Heat vegetable oil in a frying pan and fry the fish in it without using flour. Peel the onion, chop finely and fry until golden brown in vegetable oil. Add spices to the tomato sauce: coriander, cloves, nutmeg, black peppercorns. Peel the horseradish root, rinse and cut into thin slices. Add it to the sauce too. Mix everything thoroughly and pepper.
Place a layer of fish in a deep frying pan and fried onion on it. After this, pour everything with tomato sauce and spices. Continue arranging food in this manner. Once all the perches are in the pan, pour tomato sauce over everything and simmer for about 20 minutes.
At this time, you can start sterilizing the jars. Hold them over hot steam for 5-7 minutes. Additionally, boil the lids you will use for canning. After the perches have been stewed for the required time, begin to transfer them to hot and dry jars, pouring over the sauce in which they were stewed. Be sure to put one large or two small bay leaves in each jar.
In jars, be sure to fill the perch meat with tomato sauce. If the sauce left after frying is not enough, add regular tomato sauce to the canned food. Seal the jars hermetically with sterilized lids and cook in a saucepan for 2.5–3 hours. Don't forget to cover the pan in which the canned perch is cooked with a lid and add water from time to time.
Canned perch in tomato sauce can be used not only as a tasty and juicy side dish, but also as the basis for fish casseroles and even as a fish filling for making pizza. Canned perch should be stored for no more than 3 months in the refrigerator.
You will need: perch - 1 kg, tomato sauce - 1 l, onions - 3 pcs., coriander - 1 tsp. l., black peppercorns - 10 pcs., nutmeg - 1 tbsp. l., bay leaf - 4–5 pcs., horseradish root - 1–2 pcs., salt - 100g, black pepper - 1/3 tsp. l., vegetable oil - 1.5 tbsp. l.

CANNED RUBBERS IN TOMATO SAUCE
Ruff meat, due to its juiciness and excellent taste, is also used for preservation. To do this, take ruffs that have “grown” to 10–13 cm. Wash the ruffs, gut them, remove the side fins and tail, and cut off the head. After this, carefully remove the skin along with the scales. Cut the fish along the ridge, and then cut the sides into two or three parts. Place in a separate bowl and add salt.
Peel the onion and cut into circles. In a separate bowl, boil a small amount of water, pour in the specified amount of vinegar, add ginger, spices and onions. Boil the marinade for 2-3 minutes. After this, remove from heat and mix with tomato sauce, salt and mix well.
Place bay leaf, cloves and coriander in the bottom of sterilized jars. Carefully place the ruffed meat on the spices and pour tomato sauce mixed with the marinade over each layer. Seal the filled jars with sterilized lids and cook. Cook canned ruffs in the same way as others: in a large saucepan filled 1/3 with water over medium heat. The canned food will be ready in 5 hours. When stored under proper conditions, canned ruffs in tomato sauce are suitable for consumption for six months.
You will need: ruffers - 1kg, tomato sauce - 650g, water - 100g, vinegar - 2 tbsp. l., onions - 2 heads, bay leaves - 4–5 pcs., nutmeg - 1/2 tbsp. l., cloves - 1 tbsp. l., coriander - 1 tsp. l., black peppercorns - 6–8 pcs., ginger - 30g, salt - to taste.

CANNED ROACH
Small and medium-sized roaches are suitable for canning. Clean it from scales, gut it and cut off the head. The tail and side fins can simply be cut off. Cut the fish along the spine and remove the vertebral bones. Peel the onions and cut them into quarters. Red Bell pepper remove sepals and seeds. Peel the garlic.
Pass all cooked products through a meat grinder. After this, salt and pepper the resulting mixture to your taste. Add coriander, cloves, peppercorns and chopped bay leaf. Mix everything thoroughly and simmer a little in a frying pan with vegetable oil. Cover the pan with a lid and simmer the pate over low heat for 10–15 minutes.
After this, without removing the frying pan from the heat, pour the resulting mass with tomato sauce and cover with a lid. Continue simmering for another 5 minutes. During this time, sterilize the jars and boil the lids. We recommend small jars for canned pate, this will make them much more convenient to use.
Place the fish mixture into hot, dry jars using a wooden spoon, trying to avoid “air bubbles” in the canned food. Then seal the canned food tightly and cook in a pan of water. The technology for cooking canned roach is identical to the previous method. Those. You need to cook over medium heat, cover the pan with a lid and add water to the pan when it boils.
But you only need to preserve roach pate for 4.5 hours. After this time, turn off the heat and leave the jars to cool at room temperature. After 5-6 hours, store the canned roach pate in tomato sauce in the refrigerator. You will successfully use it for sandwiches and vegetable salads.
You will need: roach - 1.5 kg, tomato sauce - 500g, vegetable oil - 1.5 tbsp. l., onions - 2 heads, garlic - 5 cloves, black peppercorns - 6–7 peas, bay leaf - 3–4 pcs., coriander - 1/2 tbsp. l., cloves - 1/2 tsp. l., salt - to taste, red hot pepper - 1-2 pods, ground black pepper - 1/3 tsp. l.

CANNED CATFISH IN TOMATO SAUCE WITH GINGER
Take a freshly caught catfish, gut it and remove the entrails. Cut off the head and tail, trim the fins with scissors. Rinse the fish thoroughly under running water and cut along the spine. Remove large vertebral bones. Cut the catfish into 3-4cm strips.
Prepare the spices: peel the horseradish root, rinse and grate on a fine grater. Remove the sepals and seeds from the hot pepper. Peel the garlic and cut the cloves into quarters. Add prepared spices to the tomato sauce and, in addition to those already listed, ginger and black peppercorns. Season the sauce with salt and pepper, then stir well.
Sterilize the jars over hot steam according to all sterilization rules, boil the lids and begin placing the prepared ingredients in them. Place bay leaf, cloves, and cumin at the bottom of the jar. Then place the cooked fish evenly and pour in spicy tomato sauce to which spices have been added. You need to pour the catfish so that the sauce is 2–2.5 cm above the level of the fish in the jar.
After this, tightly screw the jars and place them in a saucepan with water on a special stand to cook. Cover the pan with a lid and cook for 6–6.5 hours over medium heat. After cooking, leave the canned food indoors at room temperature for two days. After a successful outcome of this time, canned catfish in tomato sauce should be stored in a cool place, out of reach of sunlight.
You will need: catfish - 1kg, tomato sauce - 600g, horseradish root - 10g, hot pepper - 1-2 pods, garlic - 50g, ginger - 1 tbsp. l., black peppercorns - 1/2 tsp. l., bay leaf - 5 pcs., cloves - 1/2 tsp. l., cumin - 1/2 tsp. l.

CANNED TROUT IN TOMATO SAUCE WITH MINT
Remove scales and gut the trout prepared for preservation. Remove the head and tail, cut off the fins with scissors. First cut the fish along the spine, and then divide the longitudinal parts into medium-sized pieces. Place the chopped fish in a deep bowl, add salt and pepper. Mix everything thoroughly, add bay leaf and black peppercorns. Pour the entire mixture with vegetable oil and place on medium heat. Cover the pan with a lid. After the oil boils, reduce the heat and simmer the fish for 10–13 minutes.
Prepare small glass jars. Sterilize them over steam and start placing spices in dry, hot jars. Peel the parsley root and cut into pieces 2–3 cm in length. Lemon balm and peppermint leaves and shoots can be used fresh or dried. Place the spices and parsley root at the bottom of the jar.
On these spices, place the fish from the pan and fill the jars with tomato sauce. Screw on the filled jars with sterilized lids and cook for 2 hours. You need to cook canned trout in tomato sauce in a saucepan filled 1/3 with water. After cooking, store jars of canned trout in the refrigerator and can be used within five months from the time of preparation.
You will need: trout - 1kg, tomato sauce - 600g, vegetable oil - 1/2 tbsp., black peppercorns - 1/2 tsp. l., bay leaf - 4–5 pcs., peppermint - 1 tsp. l., lemon balm - 1 tsp. l., parsley root - 15g, salt - 100g, ground red pepper - to taste.

SAZAN CANNED IN TOMATO JUICE WITH SPICES
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.
Mix the tomato sauce thoroughly with 1.5–2 tbsp. l. Khmeli-Suneli seasonings. Place carp pieces evenly in sterilized jars, pouring tomato sauce and seasoning over each layer. Upon completion of this painstaking task, screw the lids on the jars that you previously boiled thoroughly. Boil canned food in a saucepan with water for 5 hours. Then store the jars in a dark and cool place.
You can prepare khmeli-suneli seasoning at home. To do this, you need to combine coriander seeds, dry dill and basil. Peel the parsley root and rub through a fine grater. Add the chopped root to the total mass, add chopped dry leaves and stems of basil. To prepare this seasoning, you cannot do without red capsicum. Clean it from the sepals and pass it through a meat grinder.
To the total mass spice plants add red pepper, bay leaf, which you should wash and chop a little before. Saffron and dry marjoram and mint leaves are also added to suneli hops. When preparing this seasoning, follow following rules: Take all components of the mixture in equal proportions, except for red pepper and saffron. There should be less of them, namely, red pepper should be about 2 of the total mass, and sage 0.1
Khmeli-suneli is an excellent seasoning for fish canned in tomato sauce. Carp with spicy sauce will be incredibly tasty and will be an excellent side dish for rice on the holiday table.
You will need: carp - 1 kg, tomato sauce - 500g, khmeli-suneli seasoning - 1.5–2 tbsp. l.

CANNED PIKE WITH BEANS AND ONIONS
Gut a freshly caught pike, peel the skin, removing it with a thin film, removing the fins. The head and tail of the fish are also not suitable for preservation, so set them aside and use them for fish soup. Cut the pike along the spine and then divide the halves into several medium pieces, much like for frying. Salt and pepper the fish.
To preserve pike with beans, we recommend using another dietary product- shallot. Peel it and cut into half rings. Sort the beans, rinse under running water, and then dry. Peel the red capsicum and remove the seeds. Cut the pepper into small pieces. Combine beans with shallots and crushed red pepper.
It is recommended to preserve pike with beans in five hundred gram jars. Sterilize them and also boil the metal screw caps. In hot and dry jars, place bay leaf, black peppercorns and horseradish root, which must first be peeled and cut into 2-3cm pieces. Cover the bottom of the jar with a layer of beans with onions and peppers, place a layer of fish on it. Continue filling the jars, alternating pieces of fish with beans.
Finally, fill the contents of the jars with olive oil so that it is 3-4 cm above the level of the canned food. Boil the pike and beans in a pan of water for about 4.5–5 hours. Fill a shallow pan with water to fill 1/2 the volume so that the water covers 2/3 of the canned food. Cook covered and over medium heat, making sure the boil is strong and constant. Store canned pike with beans in the refrigerator and eat within 6 months from the time of production.
You will need: pike - 1kg, beans - 300g, olive oil - 600g, shallots - 4–5 onions, red capsicum - 2–3 pcs., black peppercorns - 10 pcs., bay leaf - 6–7 pcs., salt - 2 tbsp. l., ground black pepper - to taste, horseradish root - 1–2 pcs.

CANNED CALM WITH ONIONS AND CARROTS
Take a large one and fatty fish, rinse it under running water and remove scales. Cut off the head and tail, cut off the fins with scissors. Gut the carp, rinse it thoroughly with water and cut along the ridge. The vertebral bones are superfluous in this salad, so if possible, get rid of them and the rest of the large bones. Only small, insignificant seeds are allowed, which after cooking will not pose a danger or inconvenience to those who eat this salad.
After “cleaning” the carp, use a sharp knife to cut the flesh into flagella 2–2.5 cm wide. Peel the onions and cut into wide rings. Prepare the carrots: peel them and rinse them thoroughly. After this, cut the carrots into strips.
Heat a frying pan with vegetable oil and fry the fish in it until lightly browned. Then do the same with the onions and carrots, dip them in hot vegetable oil for a few minutes, stirring with a slotted spoon. Mix the fried foods, add salt and pepper.
Sterilize the jars and lids; place bay leaves, black peppercorns, and cumin on the bottom of the jar. Fill the jars with a mixture of pike meat, onions and carrots. Pour vegetable oil over everything and screw on the lids. Boil the canned food in a saucepan with water and then store it in the refrigerator. You will have a great salad that will be waiting for your guests to arrive!
You will need: carp - 1kg, vegetable oil - 700g, onions - 300g, carrots - 500g, bay leaves - 5–6 pcs., black peppercorns - 10 pcs., cumin - 1/2 tsp. l., salt - to taste, ground red pepper - 1/2 tsp. l.

CANNED LINE WITH TURNIP AND GARLIC
Clean the tench from scales and gut it. Remove the head and tail, and cut off the fins of the fish. Cut the fish along the spine and remove any large bones. Cut the fish flesh into slices 7–9 cm wide. In a separate bowl, salt and pepper the fish. Heat the olive oil in a frying pan and lightly fry the tench in the pan.
Peel the turnips, wash and grate on a coarse grater. The same should be done with horseradish root. Then mix the chopped turnips with horseradish until smooth. Peel the onions and cut into half rings. Fry until light golden brown in olive oil. In a separate bowl, combine the fried fish, onion and turnip mass. Season the mixture with salt and pepper, then stir.
Place bay leaf and black peppercorns in sterilized jars. You can use celery dried or fresh. Peel the root vegetable and cut into flagella 3cm long. Add celery to the spices already in the jars. Peel the garlic and put 2-3 cloves in each jar. Fill the jars with the prepared mixture of fish, turnips and onions, and add olive oil. Seal the canned food tightly with sterilized lids.
Stew tench with turnips and garlic in the oven. To do this you need to do the following. Place the canned food on a baking sheet so that the cans do not touch each other. Place the jars in the oven and light it. The fire should be minimal from the very beginning, so the jars will not burst from the temperature difference. Gradually increase the oven temperature to 100–120 degrees. At this temperature, simmer the fish for 4 hours.
After this time, you can simply turn off the oven and take out the canned fish a little later, when they have cooled down. After this, the canned food should stand at room temperature for about 12 hours, then they should be placed in a cool and dark place. The shelf life of canned tench with turnips is 6 months. During this time, use canned food to prepare side dishes and vegetable salad with fish.
You will need: tench - 1kg, turnip - 200g, olive oil - 650g, onions - 3 heads, horseradish root - 15–20g, celery root - 60g, garlic - 100g, bay leaf - 4–5 pcs., black peppercorns - 10 pcs., salt - to taste, ground pepper - 1/2 tsp. l.

CANNED CARP WITH TOMATOES AND PEPPER
Take a large, oily fish and clean its scales. Remove the head, tail and fins; you will not need them for preservation. Rinse thoroughly and let the water drain. Cut the fish along the spine and remove any large bones. After this, cut the carp into medium-sized pieces. In a separate bowl, add salt and pepper.
Wash the tomatoes under running water, remove the sepals, then place the tomatoes on a dry towel and dry. Prepare a meat grinder and pass the tomatoes through it. Peel the garlic and pass it together with the tomatoes through a meat grinder. Lightly salt the resulting mass, add black peppercorns, mustard seeds, chopped leaves and stalks of Melissa.
Wash the bell pepper and remove seeds and sepals. Cut it into strips. Boil water and scald the peppers with boiling water. Place it on a dry towel to drain the water. Then mix the fish with the chopped pepper.
Sterilize the prepared canning jars and start placing the ingredients in the hot and dry jars: fish with pepper, bay leaf and cumin. Finally, pour the garlic and tomato mixture over the fish, which should be 3cm above the level of the fish. After this, seal the jars hermetically and boil them in a saucepan filled 1/3 with water. After 5 hours of intensive cooking, the canned food will undergo proper heat treatment and will be ready for consumption and storage. In a dark and cool place, canned carp with garlic in tomato will last for six months. During this time, use canned carp as a side dish for boiled potatoes, as well as for making fish soup.
You will need: carp - 1kg, tomatoes - 600g, garlic - 200g, salt - 120g, black peppercorns - 10 pcs., mustard seeds - 1 tsp. l., mellis - 1 tbsp. l., bell pepper- 500g, cumin - 1 hour. l., bay leaf - 4–5 pcs.