How to cook canned mackerel at home?

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

Secrets of preparing tasty canned food from mackerel

In fact, it is not difficult to prepare canned food from mackerel, and this is even possible for a beginner mistress. And that the fish turned out delicious the first time, it is recommended to listen to the following tips:

1. Cut mackerel will be easier if you do not completely defrost the fish. Then the pieces will retain their shape and look more appetizing.
2. Banks filled with mackerel, put only in a cold oven.
3. Under the bottom of each can is recommended to put wet sand. This will avoid the appearance of cracks in the glass during the preparation of canned food.
4. For canned fish it is important to adhere to the established cooking technology. At home, mackerel should be prepared for at least half an hour at 120 degrees. Only at this temperature, bacteria of botulism die causing acute poisoning of a person with toxins.

The most delicious canned mackerel at home

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

Canned fish from mackerel at home is prepared in such a sequence:

1. Fish are washed, the entrails, head, tail are removed, cut into pieces not more than 4 cm in thickness.
2. At the very bottom of the bank lay laurel and pepper. From above stamped mackerel.
3. After this, salt is added and vegetable oil is added.
4. Cover the jar with a lid (without gum), put it on a baking sheet with sand and send it to 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, as in factory canned food.

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

Mackerel in oil

In order to prepare a fish according to this recipe, you need a minimum of ingredients, and the taste of it turns out to be just wonderful. You can not even say that this mackerel was prepared in oil at home.

Canned food for this recipe is cooked in the oven. But before that, first you need to wash, cut and gut the fish, cut it into slices and tamp the jar. Then add a teaspoon of salt, peppercorn and pour with vegetable oil so that there is 2 cm to the edge of the jar (about 200 ml of butter). Place a glass jar in the oven on wet sand. Set the heating temperature 180 degrees, after 15 minutes, reduce it to 110 degrees and mumble in oil another 4 hours.

Tomato canned mackerel at home

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

In a saucepan stack layers: onion, fish, spices. Then to the bottom pour a little water and put on a slow fire. The mackerel should be stewed for 2 hours, after which tomato paste diluted with water is added to it. After that, the fish should be drowned yet, to get really canned. Mackerel in tomato at home will be cooked on the smallest fire for another 2 hours. In the process of cooking fish, make sure that the water does not boil away. Otherwise, the mackerel will burn.

Canned mackerel with vegetables for the winter

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

From fresh tomatoes (2 kg) make tomato, add grated carrots (0.4 kg) and onions (350 g). It is also necessary to introduce such ingredients as salt (1.5 tablespoons), vegetable oil (240 g), sugar (4 tablespoons, spoons). 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 in a saucepan of 30 ml of acetic acid (70%). Spread the workpiece over sterile jars and roll it up.

Canned mackerel in an autoclave

Prepare canned from mackerel very quickly with the help of an autoclave. To do this, the fish are also just washed, cut into small pieces and tamped into jars. After that, put a teaspoon of salt, sugar and vinegar (9%), vegetable oil (1 tablespoon), spicy spices to taste. Then the banks need to be rolled up and put into the autoclave.

Preparation of canned meat from mackerel at home occurs for 50 minutes at 120 degrees. Fish as a result of cooking turns out soft, juicy and pitted.

A recipe for canned mackerel in a multicrew

It is easier, tastier and faster to prepare canned food in a multivariate. To do this, cut the fish into pieces (2 carcasses) and put it into the bowl of the multivariate. Then add sugar (1 tablespoon), coriander and salt (1 teaspoon), ground pepper (¼ tsp), a few laurel leaves. After this, it is necessary to pour into the bowl multivarka vegetable oil at a rate of 70 ml per each fish (only 140 ml) and 250 ml of black tea. To prepare strong tea leaves, it is necessary to pour tea without additives (2 tablespoons) with the indicated amount of boiling water.

All the above ingredients are loaded into the bowl of the multivark. If you plan further canning of cooked fish, then you need to add more vinegar (2 tablespoons). Canned food from mackerel at home is prepared in the multivark 2 hours in the "Quenching" mode. After that, the device will automatically switch to keeping the heat. In this mode, it takes another 1 hour to prepare canned food. And only after that they can be rolled into sterilized cans.

Stewed mackerel (as in canned food)

The taste of sardines cooked according to this recipe is very similar to tin cans, although fish are cooked in a regular saucepan on the stove.

First, put the chopped onions and carrot circles on the bottom of the pot. Then spices (laurel, bell pepper) and salt (1 tablespoon) are added to the vegetables. On top are thin circles of lemon (3-4 pcs.), And then already sliced fish. In the next step, add vegetable oil (130 ml) to the pan and add as much water as possible so that it almost completely covers the fish. Put the saucepan on a slow fire and cook the tinned mackerel at home for at least three hours.

Fish, cooked according to this recipe, is not suitable for canning. But if necessary, when loading ingredients in the pan, you can add a tablespoon of vinegar. Then, at the very end of the cooking, it will need to be broken down into cans and rolled up with a canning key.