2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
If for some reason you have an excess of fish, it is not necessary to dry it or salt it. You can preserve it and enjoy its taste for a long time.
All types of fish are suitable for canning - sea, river and lakes. The only condition that canned fish must meet is that it is fresh.
The fish is sterilized for a long time - about 6-7 hours. The sterilization time can be reduced at the expense of repeated or repeated sterilization.
Fish in tomato sauce is loved by many canned food.
Necessary products: for 2 kg of fish - 3 tablespoons of salt, 2 onions, 100 milliliters of oil, 2 kg of ground tomatoes, a little flour, 4 tablespoons of sugar, 4 bay leaves, 5 grains of black pepper, 4 tablespoons of wine vinegar.
Method of preparation: The fish is cleaned from the entrails, the head and tail are removed, unless the fish are very small. Sprinkle the fish with half the salt and leave for 30 minutes.
Roll in flour and fry until golden. Cool and arrange in jars. Pour hot tomato sauce so that they remain 2 centimeters to the edge of the jar.
Prepare the tomato sauce by slicing and frying the onions, adding the ground tomatoes, the remaining salt, sugar, black pepper and bay leaf, and finally the vinegar. Bring to the boil and simmer for 20 minutes.
The jars are closed and placed in a large container with warm water and sterilized for about 6 hours. You can sterilize them three times for 90 minutes with breaks of 24 hours without pouring water and removing the jars from the container in which they are boiled.
The fish in its own sauce is delicious and useful.
Necessary products: 2 kg of fish, 6 bay leaves, 10 grains of black pepper, 1 carrot, citric acid, 2 tablespoons salt.
Method of preparation: The fish is cleaned, cut into pieces and washed until the blood is completely removed. Dry, salt and leave at room temperature for 1 hour.
In each jar put a bay leaf, 3 grains of black pepper, a little chopped carrot, 0.5 grams of citric acid. The jars are filled with fish so that they remain 2 centimeters to the edge, closed slightly and placed in a large container to be sterilized.
Sterilize the jars over low heat for 7 hours, periodically opening the caps and squeezing the fish with a spoon to remove excess air. The jars are then closed and sterilized for another hour.
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