Crucian carp - one of the most common and appetizing freshwater fish. However, it is usually used to make soup or simply fried in a pan. Therefore, homemade canned crucian carp can diversify the diet. Moreover, self-prepared canned crucian carp will contain only favorite spices, without the addition of preservatives and dyes.
Features of fish canning
In order for homemade canned fish not to be inferior in taste to those bought in the supermarket or specialized store, everything must be done strictly according to the recipe. In addition, the following features of cooking canned fish should be taken into account:
- Canned food can be prepared from almost any type of sea or freshwater fish. However, practice shows that the best types for this are: pike, crucian carp, bream and some other varieties living in large rivers and lakes. Of marine species, sprat or mackerel should be chosen.
- Before starting cooking, it is recommended to carefully inspect the crucian carp for damage and spoiled parts. To make the canned food tasty, only fresh products should be used.
- In the cooking process, it is necessary to add a small amount of oil (sunflower or olive), which will not only add brighter taste qualities to the dish, but also help to increase the shelf life.
- Depending on the specific recipe, various sauces and pastes can be additionally added, for example, tomato, as well as seasonings, herbs and spices.
- The fish must be sealed in glass jars. It is better to use jars of small volume: from 300 milliliters to 1 liter. Sterilization is carried out using a "water bath". This will significantly increase the shelf life of canned fish. Proper sterilization is carried out in an autoclave. Stands included in the kit are placed on the bottom of the autoclave, jars are placed on them and completely filled with water, to cook for 30 minutes.
Canned crucian carp goes perfectly with almost any dish: mashed potatoes, buckwheat or rice porridge, pearl barley and even pasta. Fish preparations are also good for salad or sliced vegetables.
This dish can not only please yourself, but also treat neighbors or relatives. They will definitely be pleasantly surprised that homemade canned fish can be so tasty.
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Canned crucian carp in an autoclave: recipe
Canned food produced in the factory does not even stand close to homemade canned food in almost all parameters. For this wonderful dish, the following components will be needed:
- 2-3 kg of crucian carp;
- vegetable oil — about 0.5 liters;
- carrots and onions — 5 pcs. each;
- tomato paste or juice — 0.5 liters;
- "Krasnodar" sauce — 5 tablespoons;
- ground black pepper — 5 tablespoons;
- 5 tablespoons of sugar;
- salt, to taste;
- breadcrumbs or wheat flour — 2 tablespoons
The cooking process is simple and consists of the following steps:
- The fish must be thoroughly washed in running water. It is better if the water is warm, too hot is not suitable as it softens the fish.
- Then the carcass must be cleaned of scales.
- The fish is cut into small even pieces and placed in a deep pot.
- Pepper and salt are added, according to personal preference.
- Fish pieces soaked with salt should be rolled in flour or breadcrumbs for breading.
- Fry until a golden brown shade appears. Note that the entire skin should be covered with a crust, even at the edges. This way the dish will turn out much tastier and more aromatic.
- At the end, transfer the fish to a large container to cool.
While the delicious dish is cooling, onions and carrots should be chopped into rings. Then heat the pan and add oil. When it is heated, add the chopped vegetables and fry until a golden crust appears.
The fried vegetables should be poured with tomato paste, "Krasnodar" sauce and a small amount of water into a stewing dish over low heat for about 30 minutes. While the marinade is stewing, it is necessary to properly prepare jars with a capacity of about 500 milliliters:
- wash well;
- sterilize.
The prepared ingredients are placed in layers in a dish with sauce: first the fish, then the sauce, etc. The fish should be tamped down as much as possible, since during stewing the weight and volume of the product is significantly reduced.
1-2 bay leaves and a handful of allspice peas are added to the jars. When all the contents have already been placed in the jar, it must be filled with vegetable oil. Moreover, the products must be completely immersed in the oil so that there are no gaps. Finally, the jars are closed with sterilized lids and placed in the autoclave.
- If the thermometer is at the top of the container – cook for 30 minutes at 110 degrees.
- If the thermometer is at the bottom of the container – cook for 30 minutes at 120 degrees.
The next step is to turn off the autoclave to give the dish time to cool down. Then the jars can be removed from the canning container. Fully ready-to-eat fish must be stored in a cool cellar or refrigerator.
Canned crucian carp in tomato sauce
In general, this recipe is quite similar to the previous one, so the main ingredients almost coincide:
- fresh crucian carp;
- a handful of allspice peas;
- a pack of bay leaves;
- 4 tablespoons of oil;
- salt to taste.
Before starting cooking, you need to make sure that the crucian carp does not have damaged or spoiled parts. The total cooking time of the dish is about 40 minutes. The caloric content of the obtained canned crucian carp will be about 140 kcal per 100 g.
The cooking procedure looks as follows:
- First you need to clean the fish from scales, remove the internal organs.
- Thoroughly wash the crucian carp in running water.
- The heads and fins must be cut off.
- Small jars (0.5 l) will be needed.
- All jars must be thoroughly washed, sterilization is not required.
- Put a bay leaf and a few allspice peas in each jar.
- Salted fish must be mixed.
- Transfer the fish to the jars, filling them to the brim.
- The packing should be as tight as possible, because during cooking the volume of products will decrease.
- Pour 1 teaspoon of oil based on vegetable ingredients into each jar.
- If desired, onion, garlic or carrot can be added.
- Close the jars tightly.
- Put them in the autoclave.
- Fill the container of the device with water.
- Tighten the lid and set the required pressure.
- Turn on the heat and leave to cook for the appropriate time.
- It is necessary to constantly monitor the temperature level so that it does not drop or rise.
- After 25-27 minutes, turn off the heat and let the dish cool naturally.
- The autoclave must be cooled to about 30 degrees, and then it should be opened and jars with ready-made canned fish should be taken out.
Homemade canned food is not inferior in properties to store-bought counterparts. The dish goes perfectly with almost any side dish. Even with an ordinary piece of fresh bread, canned fish will be very tasty. It is better to serve crucian carp with boiled potatoes, mashed potatoes, rice, pearl barley or buckwheat porridge. You can sprinkle pieces of fish with fresh or dried herbs on top to give a more appetizing look and aroma.
The cooled canned food should be preheated for several minutes in the oven or microwave. On a frying pan with oil also possible, but not the best option, since the taste qualities of the dish may be disturbed. Before heating, the fish pieces must be taken out of the jar.
Crucian carp is one of the tastiest freshwater fish, so there are many delicious dishes prepared from it. An interesting option is various recipes of homemade canned food, since their preparation is quite simple, and the shelf life of canned fish is long.
Moreover, crucian carp can be cooked not only in an autoclave, but also by other methods: in a multicooker, oven, etc. As a result, you can get many tasty dishes that will please the household and guests throughout the winter. If you experiment with different spices and seasonings, you can get many options of canned crucian carp.
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