Making canned bream at home

Canned bream at home

You will have to devote the whole day to preparing canned food. If the catch arrives in the evening, the fish can be salted and stored in the refrigerator until the morning, after cleaning it. In addition to removing the scales and removing the entrails, the heads, tails, and fins of the bream are cut off.

The skeleton of a large fish is removed. Wash well.

Small breams are preserved whole, placed vertically in jars, alternately placing the carcasses with the thick and thin parts down. Large individuals are cut into pieces. They salt it and let it sit for an hour. When the salt is absorbed, the fish can be dried with paper napkins.

If the pieces are pre-sprinkled with spices, there is no need to wipe them off before putting them in jars. Ground pepper, mustard seeds, cumin, coriander, clove buds, all kinds of ready-made spices, fresh herbs - thyme, basil are used as spices. The obligatory components of almost every recipe are the constant attributes of preservation: laurel and peppercorns.

Add chopped horseradish, parsley, and parsnips to the canned food. Dry herbs in small quantities are a good addition.

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Peculiarities

From the very beginning, you should prepare yourself for long-term work. Whatever recipe you choose, you will need to prepare canned food all day long. Sometimes, if the caught fish is brought home in the evening, it is salted, cleaned and put in the refrigerator. In addition to removing scales and cleaning carcasses from entrails, you need to cut off:

If the fish is large, you will have to remove the entire skeleton. Be sure to wash it properly. Small bream are preserved mainly without cutting. They are simply placed vertically in jars. In this case, the thick and relatively thin ends are alternately directed downwards in order to put more fish in each jar. If the carcass is large, it will inevitably have to be cut into pieces.

Important: when whole or sliced ​​bream is sprinkled with seasonings, there is no need to wipe it with napkins. Recommended spices:

• mustard seeds;
• coriander;
• thyme;
• ready-made spice sets;
• clove buds;
• peppercorns;
• Bay leaf.

Homemade canned bream with ketchup

For 1 kg of bream you need:

• vegetable oil - 1 cup
• ketchup - 1 package
• onions - 5 pcs.
• carrots - 4 pcs.
• sweet pepper - 3 pcs.
• tomatoes - 3 pcs.
• salt - 1 tbsp. l.
• pepper - 10 peas
• laurel - 4 pcs.
• other spices - to taste:

Cut the onion and carrot into thin rings; pepper strips, tomatoes in small pieces.

Place a layer of vegetables in a stewing container. (Leave a third to half of the tomatoes for the top row). Place fish on vegetables, sprinkle with spices: peppercorns, paprika.

Arrange bay leaves. Drizzle with ketchup and oil. Sprinkle with remaining tomatoes.

Bring the mixture to a boil, reduce heat, and simmer for one hour. Divide into jars. Additionally, sterilize the jars for 4-5 hours in the oven or a saucepan with water.

Exactly the same way as canned vegetables are sterilized. Roll up and store in the cold. Sterilization in a multicooker will take less time.

It will take 1.5–2 hours in the “Baking” mode at 100°. If the liquid has boiled away during sterilization, add boiled vegetable oil to the top before sealing each jar.

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Cooking methods

With ketchup

To preserve 1 kg of fish according to this recipe, use:

• 5 onions;
• 1 regular package of hot ketchup;
• 200 ml sunflower oil;
• carrot;
• tomatoes;
• bell pepper;
• black pepper;
• bay leaf and other spices.

Carrots and onions are cut into the thinnest rings, peppers into strips, and tomatoes into small pieces. When preparing a layer of vegetables, we must not forget that one-third to one-half of the tomatoes should be placed on top. The fish is already laid out on a vegetable bed and sprinkled with peppercorns and paprika.

Additionally, add a bay leaf and add a little ketchup. After adding the remaining tomatoes, you need to boil the mixture. It is boiled at lower heat for 60 minutes and placed in sterilized jars. They are sealed tightly and left to be stored in the refrigerator.

The problem is that to fully sterilize the jars in a pan of water you will have to spend 4 to 5 hours. Sterilization in a slow cooker will help save time. You will have to spend no more than 90-120 minutes on it. To do this, turn on the multicooker in the “Baking” mode and set it to warm up to 100 degrees. Important: if the liquid has completely boiled away during processing, pour a little boiling sunflower oil into the jars before rolling.

Canned bream in a pressure cooker

For 1 kg of fish you need:

• carrots - 800 g
• onion - 800 g
• ground pepper - 1/3 tsp.
• salt - 1–1.5 tbsp. l.

Sprinkle with salt and let the fish sit for half an hour, place in a pan and cook for 15 minutes. Remove and cool. Onions and carrots are cut into thin rings. Carrots can be grated or cut into small cubes using a vegetable cutter.

The fish is mixed with vegetables, peppered and placed in jars. It wouldn’t hurt to put a couple of bay leaves and 3-4 peppercorns on the bottom of the jars. Next, the jars are sterilized in a pressure cooker by placing them on a wire rack and pouring water, the level of which reaches the hangers of the jars.

After boiling (the pressure cooker begins to hiss), the heat is reduced and the time is noted. After half an hour, turn off the device. Steam is released slowly over 5 minutes.

Pour a spoonful of boiled vegetable oil and boiling water into the jars. Tighten and place again for sterilization. Simmer over low heat for an hour.

Disconnect and do not remove for 24 hours. Then put it away for storage.

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Canned bream at home in an autoclave

For 2 kg of bream:

• 9% vinegar - 7 ml per half-liter jar
• refined oil
• salt - 2 tbsp. l.
• peppercorns - 4 pcs. ordinary and fragrant
• laurel - 3 pcs.

Place 2–4 cm pieces of bream in layers in a jar and add salt. Add peppercorns, bay leaves, vinegar, pour oil two fingers below the neck of the jar. Roll up.

Place a wooden grid on the bottom of the autoclave and place the jars. Fill with water, the level of which is 2 cm above the lids.

Close the lid of the device and set the pressure according to the instructions. Heat water to boiling, reduce heat, sterilize for 40–50 minutes. Turn off the heat and leave to cool without opening the lid. After a few hours, slowly release the residual pressure, remove the jars and check for leaks.

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In a slow cooker

A multicooker is an excellent assistant for all housewives. It allows you to create delicious and healthy canned food in a few hours, and then roll them into jars and put them in the refrigerator or basement. To create delicious canned food in a slow cooker you will need to take:

Recipe for canned fish cutlets

• small or large fish bream – 1.6 kilograms;
• carrots – 3 pieces;
• onions – 2 pieces;
• sunflower oil – 60 milliliters;
• lemon juice – 1 small spoon per jar;
• salt – 1 small spoon per half-liter jar;
• spices to taste;
• parsley roots - 10 grams per half-liter jar.

To make canned food in oil, you need to clean the fish from scales, and then gut it, cutting off the fins with the head. After cleaning the fish, rinse everything well with water.

Then wash and cut the carrots and onions into small cubes or strips (as you like), prepare glass containers by washing and pouring boiling water over each with lids.

Then you need to put the prepared fish in jars in layers with vegetables and parsley in oil, filling each with boiling water and loosely closing the lids. In this case, you need to leave about 1 centimeter from the top unfilled. At the end, place the jars in the multicooker bowl with water up to the level of the contents, turn on the simmer mode for 2 hours and close the lid.

After an hour, you need to look into the multicooker and check the liquid level. If it's not there, you need to add it. To avoid damage to the jars and multicooker, only pour boiling water on top. When everything is ready, you need to open the multicooker, screw on each jar lid and leave the canned food in it to cool. When they have cooled, they can be taken out and eaten, garnished with parsley sprigs along with a side dish, or covered for the winter.

Recipe for canned bream in the oven

The fish with spices placed in jars is loosely covered with lids and placed in a cold oven. Close the door, turn the oven on at 180°, heat until bubbles appear in the juice released from the fish. After this, the heat is reduced to 100° and simmered for 5-6 hours.

Turn off the heat, after 10-15 minutes take out the jars and screw them on. You can put it in a closed oven until completely cooled or wrap it warmly by turning the jars over. If the fish is laid tightly enough, without gaps, you can simmer it in its own juice. If there are voids in the jar, fill them with 50 ml of oil and boiled water or diluted tomato juice.

The juice can be prepared by boiling tomatoes in a meat grinder with spices. You can add pre-fried onions and carrots to the tomato mixture. You will get delicious canned tomato and vegetables.

Canning is a creative process where everything depends on the imagination of the cook. And you can fantasize endlessly. Please share your recipes for making canned bream in the comments.

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homemade stew will consist of bream. What ingredients will you need besides the fish itself? Salt, butter, tomato paste (in this recipe we recommend using Krasnodar sauce), black peppercorns, bay leaf. We will prepare two types of canned food: in oil and in tomato.

You should start by thoroughly cleaning the fish: remove all the scales, remove the fins, completely remove all the entrails, cut off the head. The fish should be cleaned very carefully so that there are no remains of intestines and other entrails, which in the future may negatively affect the taste of the finished stew. We recommend using an ordinary toothbrush to remove the insides and thoroughly clean the internal cavities.

After cleaning, the fish should be as clean as possible. We recommend taking small bream, you can take larger or smaller ones, the main thing is that the weight of the cleaned fish is 38 kg. Based on this weight of fish, we plan to get approximately 78 cans of finished canned food like “homemade stew.”

Next, you should cut the apples into small pieces into a half-liter jar. In each jar you should put 3-4 black peppercorns, 1 small bay leaf, or half a large leaf.

Place chopped fish on the bottom. We recommend using small pieces of fish. This is necessary in order to effectively fill the voids inside the jar.

After placing the ball of fish, it should be salted - a maximum of a teaspoon of salt. We advise you to throw even half a teaspoon of salt onto the fish ball. After salting, we continue laying the fish. When the jar is half full, add one spoon of vegetable oil (unrefined oil).

Then we continue to lay the fish and try to avoid the formation of voids, that is, lay the fish tightly, if necessary, with light force. Next you need to add 1 quarter teaspoon of salt and one tablespoon of oil. As a result, it turned out to be half a liter jar with half a teaspoon of salt.

There are ways to prepare canned food like “homemade stew” using equipment for the production of stew , when you throw two and three tablespoons of sunflower oil into a half-liter jar; these recipes are called “fish in oil.” This is what you like.

In this case, you should put a little less salt, because Krasnodar sauce will also be used. Another important point. You should try not to fill the jar completely, that is, not to the very top, because fish will expand at high temperatures when sterilized in an autoclave.

We recommend preparing “canned fish in oil” as follows: put 4 black peppercorns and 1 bay leaf on the bottom of the jar. You can immediately throw in the salt and add half a teaspoon of tomato at once, and one tablespoon of tomato paste while putting the fish in the jar. You can use tomato paste, juice, or sauce.

According to this recipe, the fish must also be laid without voids, gradually filling the entire space. When the jar is half filled, add a tablespoon of tomato paste and tomato juice and a small amount of salt. All this is done to taste, as you like.

In this recipe, add one teaspoon of salt to a maximum of half a liter jar. We use tomato paste and tomato sauce, already slightly salted. Place the fish in the jar to a level 3-4 centimeters below the top edge of the jar.

Next you need to tighten the cans with a seaming wrench. In total we got five cans in oil. Take two tablespoons of oil.

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Recommendations

There are several subtleties that allow you to do all the work efficiently. So, only peeled, gutted and washed bream is suitable for canning. The addition of salt and seasonings is done only according to your own taste - there are no strict limits. Most often, jars with a capacity of 0.5 liters are used for work, since they are the most convenient to handle. It is recommended to use steel lids for rolling.

To learn how to prepare canned bream in an autoclave, watch the video below.

You can stock up for future use not only with vegetables, but also with fish. Experienced housewives can preserve river fish, which in the warm season can be caught or bought from fishermen at a reasonable price. Canned bream is tasty and satisfying, and it is quite possible to make it at home. This process will take quite a lot of time, but the resulting appetizer is so good that the cook will not regret the effort expended.

In the next article we will continue to describe the recipe for “homemade bream stew in an autoclave.”

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The fish is small, containing many bones. When fried, it is a bit dry* so much so that it is called “plywood”. If small pieces are fried into chips, you get delicious “crisps” for beer.

Deep-fried or in an oiled frying pan. Before frying, roll in flour or semolina. The finished chips are sprinkled with spices.

It is better to preserve the trifle. Dried bream is extremely tasty. Before drying, it is salted in different ways, which results in different flavors after cooking. Smoked breams turn out excellent. The shelf life of dried and smoked fish is short - only a few months.

Canned bream is good. They are stored much longer: 1 and even 2-3 years (if they last). You don’t have to cut the fish, put it whole in jars of a suitable size.

The heat treatment process during canning softens the bones; they are not felt at all in canned food. If the processing time is shortened, the seeds may have a slight crunch, but are still pleasantly edible.

Content:

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Canned bream at home

The scales are removed from the undergrowth using a regular fine grater. The tails and heads of the carcasses are cut off. However, you don’t have to cut anything off the outside of small fish.

The bellies are cleaned, washed inside and out. Dry by spreading on a towel.

The simplest canning recipe is to place the fish in a tall cast-iron frying pan. Sprinkle each layer sparingly with salt, add a couple of bay leaves and sprinkle peppercorns. If desired, you can add any spices: garlic cloves, clove buds, coriander seeds.

Close the pan tightly with a lid, place on high heat, after 5-7 minutes reduce the heat to low and simmer for 6 hours. It is not recommended to open the lid and stir. The fish languishes in its own juice; over low heat in a thick-bottomed container it will not burn. But when stirred, it will fall apart.

Place the hot fish tightly with a sterilized spoon into boiled jars and screw on the sterilized lids. Canned bream is suitable for hot sandwiches with slices of tomatoes, cucumbers, sprinkled with cheese. It is used as a filling for pies and fish pizza, and added to salads.

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Canned bream with vegetables

For 1 kg of bream:

• onion - 2 pcs.
• carrots - 2 small root vegetables
• parsley (or celery) - 1-2 thin roots
• tomato paste - 2 tbsp. l.
• black and allspice pepper - 6-8 peas
• ground black pepper - 1/2 tsp.
• laurel - 4 leaves
• salt to taste
• vegetable oil

Cook fish broth from the cut off heads. Sprinkle small fish carcasses with salt and pepper and let sit for half an hour. Roll in flour, fry on both sides. Large specimens are cut into 2-3 parts and fried in pieces.

Cut the onion into halves and fry in vegetable oil until golden. Lightly fry the roots, grated on a coarse grater (carrots, celery, parsley). Pour some fish stock from the heads into the pressure cooker.

Lay onions, roots, fish in layers. Pour in broth until it covers the top layer of the mixture. Add peppercorns, bay leaves, tomato paste.

Cover the lid tightly and simmer for an hour. Slowly release the steam and taste for salt. If necessary, add salt, add more broth and simmer for 10 minutes. Place the hot mixture into jars and screw on the lids.

Recipe variations:

Canning directly in jars. Lay fish and vegetables in boiled jars, add spices, and fill with broth. Cover with lids and place in a pressure cooker for an hour, adding enough water to reach the hangers of the jars. After an hour, if necessary, add broth, simmer for another 10 minutes, and roll up.

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