Fish in Tomato Sauce in an Autoclave
Preparing fish preserves in tomato sauce in an autoclave at home is much simpler: the most labor-intensive part will be cleaning the fish. All other processes are simplified considerably: in particular, you won’t need to spend many hours cooking the carcasses in advance, waiting for the bones to soften.
How to Preserve Fish in an Autoclave
A typical preservation recipe looks like this: pieces of fish, tomato paste, spices, and other ingredients need to be placed into jars, sealed, and placed in an autoclave. In it, the sterilization process will take place under pressure and at the required temperature. This is enough to cook the products, soften the bones and even small fins, achieve the desired taste qualities, and destroy harmful microorganisms.
Here are universal sterilization recommendations suitable for all recipes. Sterilize for 45 minutes. Time should be counted from the moment the temperature reaches 105 degrees Celsius. During cooking, the temperature should not exceed 110 degrees Celsius.
Recipe for Herring in Tomato Sauce in an Autoclave
Herring in tomato sauce in an autoclave is prepared with the following ingredients:
- frozen or fresh herring - 500 g;
- tomato juice - 300 g;
- large onion - 1 piece;
- medium carrot - 1 piece;
- sunflower oil - 2 tbsp;
- bay leaf, peppercorns, salt - to taste;
- wheat flour - 1 tbsp;
- sugar - 1 tbsp.
If the herring is frozen, it needs to be thawed in advance. Clean each fish from the insides, remove the heads. Pour oil into a pan, chop the onion and start frying it, then grate the carrot and add it to the onion. After lightly frying the vegetables, remove them from the heat. Meanwhile, rinse the fish under running water, add it to the vegetables, sprinkle with salt and spices. You can then pour the tomato juice over the ingredients, adding flour for thickness. After thoroughly mixing the ingredients, distribute them into jars, seal, and place them in the autoclave.
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Recipe for Bream in Tomato Sauce in an Autoclave
For this canned dish, you will need the following ingredients:
- fresh or thawed bream - 2 kg;
- large onion - 2 pcs;
- large carrot - 2 pcs;
- tomato paste - 2 tbsp;
- tomato juice - 0.5 l;
- sunflower oil;
- salt, bay leaf, pepper.
River fish in tomato sauce in an autoclave is prepared simply: each fish needs to be cleaned, gutted, washed, and cut into pieces. It is recommended (though this step can be skipped) to coat each piece in flour and lightly (not fully) fry it. This will remove excess moisture from the fish and make it tastier. Additionally, the pieces will not fall apart during sterilization.
Grate the carrots, slice the onion into rings, add plenty of oil to the pan, and start sautéing the vegetables. Add the tomato paste and juice, and simmer for about 10 minutes. Distribute the fish into clean jars, top with the vegetables, and add aromatic pepper and bay leaves. Pour a bit of vegetable oil into each jar. Seal the jars, leaving 2-3 cm under the lid, and proceed with sterilization.
Recipe for Mackerel in Tomato Sauce in an Autoclave
To prepare fish preserves in tomato sauce from mackerel, you will need the following ingredients:
- mackerel - 3 pcs;
- large tomato - 1 pcs;
- tomato paste - 2 tbsp;
- large onion - 1 pcs;
- vegetable oil - 2 tbsp;
- water - 1 cup;
- salt, sugar, pepper - to taste.
Gut the mackerel, cut off the tail and head, thoroughly wash them, ensuring cleanliness inside. Then cut the fish into large pieces. Peel and slice the onion into half-rings, and dice the tomato. Pour vegetable oil into the bottom of a pot, heat it up, add the vegetables, and sauté over medium heat for about 10 minutes. Add the tomato paste, sugar, salt, pepper, and water. Stir well and remove from heat. Place the mackerel pieces into jars, cover them with the prepared sauce, seal the jars, and put them in the autoclave.
Recipe for Perch in Tomato Sauce in an Autoclave
Delicious fish in tomato sauce in an autoclave is prepared with the following ingredients:
- perch - 5 kg;
- water - 1.3 l;
- tomato paste - 500 g;
- onion - 250 g;
- sugar - 100-120 g;
- 9% vinegar solution - 100 ml;
- bay leaf - 3 pcs;
- coriander, cloves, black pepper, and ground pepper - ¼ tsp each;
- salt to taste;
- vegetable oil;
- flour.
Clean the fish and thoroughly wash it, removing fins and tails. If the fish is large, remove the spines. Cut the fish into small pieces, sprinkle with salt, and let it sit for 10 minutes. Then coat the pieces in flour and lightly fry them.
Dilute the tomato paste with water. Peel and chop the onion, add it to the tomato paste along with salt, sugar, and spices. Heat over low heat until the salt and sugar are completely dissolved. Pour a bit of sauce into the jars, add the perch pieces, and top with more sauce, leaving 1-1.5 cm to the lid. Seal the jars and begin the sterilization process.
Recipe for Gobies in Tomato Sauce in an Autoclave
For this simple recipe, you will need the following ingredients:
- gobies - 1.5 kg;
- flour - 100 g;
- tomato paste - 1.5 tbsp;
- water - 1 cup;
- pepper, salt - to taste;
- sunflower oil.
To prepare this fish in an autoclave in tomato sauce, you need to be patient, as cleaning gobies can be quite routine. Special scissors can help simplify the process. First, remove the scales with a knife, cut off the heads, remove the guts, cut off the tails and dorsal fins. Then wash the fish inside to remove any black residue. Next, lightly fry the floured fish and prepare the sauce by mixing tomato paste, water, salt, and pepper. Place the gobies into jars, pour over the sauce, seal, and sterilize.
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Also read:
- Gobies in an Autoclave
- Silver Carp in an Autoclave
- Pike in an Autoclave
- Fish in an Autoclave
- Crucian Carp in an Autoclave
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