Carp in an Autoclave

Canned river fish in an autoclave is a proven way to have a tasty and nutritious product for any occasion. Among river fish, carp holds a special place. It is affordable, nutritious, has tender meat, and is appreciated in cuisine around the world. If you properly cook fish in an autoclave, you will get high-quality preserves that will keep for a whole year and be ready to use without additional processing.

Why carp? Carp is a fish most commonly found in Ukrainian waters and on the housewife’s table. Juicy meat makes it ideal for frying, baking, or canning in an autoclave. The meat of this fish contains protein, healthy fats, amino acids, trace elements, and B vitamins. Therefore, carp dishes are suitable for everyday meals and festive tables. Canned carp retains its juiciness and tenderness, and thanks to the vegetables it becomes even more aromatic.

How to remove the muddy taste from river fish? Many people know that river fish sometimes has a characteristic earthy smell. However, in autoclave fish recipes, this problem is easily solved. Just add onion, carrot, or even dried apricots or a few slices of apple or lemon juice — and the taste of the preserve will be delicate, without off-notes. Vegetables not only neutralize the smell but also give the finished dish a pleasant aroma and a slight sweetness.

The correct mode for cooking fish in an autoclave is the basis of quality canning. For Uteho autoclaves, it is important to consider the location of the thermometer in your model:

• Autoclave with a thermometer at the top — temperature 105 °C, cooking time 30 min.
• Autoclave with a thermometer at the bottom — temperature 115 °C, cooking time also 30 min.

This is enough for the meat to become tender, all bacteria to be destroyed, and canned river fish in an autoclave to be safely stored for a long time.

Carp recipe for 2 jars of 0.5 liters.

Fish in an autoclave goes perfectly with mashed potatoes, buckwheat, pearl barley, rice, or fresh bread. Also, from canned carp it’s easy to cook fish soup, salad, or even a filling for baking. And because the dish is cooked with vegetables in its own juice, it turns out self-sufficient and aromatic.

The recipe for fish in an autoclave, particularly carp, is a simple way to prepare delicious homemade canned river fish. You get a natural product without preservatives that retains its benefits and taste. Canned carp in an autoclave will complement your collection of preserves, which you can turn to when you need to quickly prepare a nutritious lunch or dinner. And if you haven’t tried making carp in an autoclave yet — now is the time to start!