How to cook canned fish in tomato at home?

Like canned fish, but do you doubt the quality of the store product? Prepare them is not difficult and with their own hands. Canned fish in tomato at home are prepared from any type of fish and according to different recipes. The best of them will be presented in our article.

Canned fish at home

One of the advantages of domestic canned fish is that even an inexpensive fish turns out to be amazingly tasty. Prepare this dish is not only on the stove, but also in a pressure cooker or multivark. The result will definitely please you.

Canned fish in tomato at home are prepared in this order:

1. A kilogram of fish (Baltic herring, capelin, herring) is cleaned from the head, entrails and tail, washed and cut into pieces of 4 cm.
2. Carrots and onions (300 g each) are crushed in cubes. Carrots, if desired, rubbed on a large grater.
3. Tomatoes (500 g) are ground in puree with 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, topping up to a volume of 500 ml.
4. Put a tomato, then fish, vegetables and spices into a pan with thick walls or in a bowl of multivarka (50 ml of vinegar, 100 ml of sunflower oil, 25 g of salt and twice as much sugar).
5. The time of extinguishing the dish under the lid on the stove is 3 hours, in the multivark ("Quenching" mode) - 4 hours, in the pressure cooker - 1.5 hours. The fish should literally languish in tomato sauce, then it will turn out very tender, all the bones will become soft, as in canned food of industrial production.

How to cook steamed beef in tomato at home

One of the most favorite canned food since childhood is the bulls cooked in tomato sauce. This fish is inexpensive, affordable and tasty. The bull-calves in the tomato are cooked at home only 4 hours and are identical to the store product.

Prepared (cleaned and washed) fish are laid in layers in an enamel pot. Between the layers add onion rings, salt, pepper to taste and a couple of spoons of vegetable oil. In this way, the pan is filled to the top. Then the table vinegar to taste is diluted with water, to get a sourish liquid, and poured out to the fish. 100 ml of vegetable oil is added there. The pan is covered with a lid and sent to the stove. The fish will be on a slow fire for 4 hours. 40 minutes before the end of cooking, tomato is added (3 tablespoons per 3-liter saucepan). This fish is stored in the refrigerator for up to two months.

Sprat in tomato at home

Favorite canned food "Sprat in tomato" is not difficult to cook by 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. Prepared at home, sprats in tomato can be stored in the refrigerator, but not for long, since vinegar is not added to the dish.

To prepare such canned food, squirrel is washed and, if necessary, the head is removed. In a frying pan fry the onion, cut into half rings. Then it is transferred to a refractory baking dish, fish, salt (1/2 tsp) and sugar (1 tsp), coriander, garlic and other spices to taste are poured on top, pour out a glass of tomato juice and add 3 tablespoons of ketchup . After that, all the ingredients must be mixed and sent to the oven to bake at 180 °.

Canned fish for the winter

Canned fish cooked according to the following recipe are corked for the winter without preliminary sterilization. At the same time, in a dark and cool place they "winter" very well, the banks do not open, the dish does not deteriorate.

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

1. The fish (1500 g) is cleaned of the viscera, head and tail.
2. Grated carrots and onions (500 g each) are fried in separate frying pans in vegetable oil.
3. Tomatoes (1500 g) are ground 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. In the pot, the fish and the vegetable mixture are laid in layers , after which it goes on a slow fire for 3 hours.
6. 10 minutes before the end of quenching, vinegar (50 ml) is poured into the pot.
7. Canned fish in tomato at home are laid out on sterilized jars, covered with lids and clogged with a can.

From this quantity of ingredients, 5 half-liter cans of delicious homemade cans are obtained.

How to cook canned fish in an autoclave?

Can be stored in an autoclave absolutely any fish. Delicious turns and bream, and perch, and capelin. You can even take a freshly frozen mackerel, and it will also be very tasty.

Fish canned fish are cooked in tomato in an autoclave according to the recipe the following:

1. Mackerel (2 kg) is cleaned and cut into large pieces.
2. Onions (2 pcs.) Are fried in vegetable oil, after which a finely chopped tomato (2 pcs.) Is added to it.
3. In the pan, tomato paste is added to the vegetables, vegetable oil (2 tablespoons), 2 cups of water, salt and sugar are added to taste.
4. Sterilized half-liter jars are laid out pieces of mackerel and filled with prepared sauce. After that, the cans are clogged with lids using a can opener.
5. In an autoclave, canned fish will be prepared for 45 minutes at a temperature of 110 °.

General rules and recommendations

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. Fresh tomatoes in the recipe can always be replaced with tomato paste or juice. From this, the taste of the dish will not get worse.
3. To keep canned food longer, they are recommended to spread only in sterilized cans.