Canned carp with carrots

Homemade canned carp

Carp fish is called a culinary classic.
It has pleasant, soft meat, distinguished by a delicate, slightly sweet taste. Many delicacies are prepared from it. No exception is a variety of canned food, which is made with the addition of vegetables and favorite spices. In addition to traditional onions and carrots, various additives, including beans, rice, pearl barley, and the use of a variety of spices make it possible to obtain canned carp with a variety of flavors.

Homemade canned fish with vegetables

It’s very pleasant to open a jar of such canned food on a cold winter evening and eat it with boiled potatoes, remembering the summer days and the very fishing trip where you managed to catch this fish! You can also cook a light soup, it will be very tasty, and it will take a minimum of time to prepare - just add potatoes, bring it to readiness, and you can take a spoon.

What do you need to prepare homemade canned river fish in a slow cooker? The main thing is fish, and everything else is available in every home. You will need:

about 3 kg of small river fish;
kilogram of carrots;
onion (1 kg);
3 kg of tomatoes;
three tablespoons of sugar;
two tablespoons of salt (more is possible, you need to taste it);
a teaspoon of ground black pepper;
two glasses of sunflower oil;
a glass of table vinegar - 9%.

Delicious recipe! What can you add instead of thickener?

Various canned carp

Homemade canned carp is prepared from cleaned and gutted fish. It is advisable to cut off the bony parts: tails, hard fins, heads. The backbone is removed, the side bones can be left: with prolonged cooking they will soften and will not be felt at all.

Cut the carps into equal pieces, salt them, and let them sit so that the salt is absorbed.

After 30–60 minutes, the fish is ready for preservation. All that remains is to choose the cooking method.

Recipe for canned carp in its own juice

Boil the jars well, put laurel and pepper in them. Place pieces of salted fish up to the shoulders, sprinkling with raw carrots. Add citric acid.

Cover the jars with lids and place them in a container with water reaching the shoulders of the jars. Cover the container and simmer for 6–7 hours. Periodically lift the lids of the jars, press the fish with a spoon, squeezing out excess air in the jar.

After the time has passed, roll up the canned food with lids, turn it upside down, wrap it, cool it, put it away for storage, checking the tightness of the sealer.

For juiciness, add 1-2 onions to the canned food, pouring layers of fish and carrots.

Homemade canned carp with oil

For 1 kg of carp you will need:

Cut the fish, sprinkle with salt and spices

Place chopped garlic into jars and add oil. Without peeling off the spices, fold the fish and sprinkle with onions to the top of the jar. Next - sterilization for 5-6 hours.

Canned carp in tomato sauce

Salt the carp pieces and take care of the vegetables.

Cut the onion into rings and fry until golden. Chop the pepper into small pieces.

Canned carp in tomato sauce

You can prepare delicious canned food in tomato sauce at home. The process will take quite a lot of time, but the result will please you. The appetizer turns out very tasty and aromatic. At the same time, the bones in the fish are not felt at all, and the tomato makes it tender, juicy, and also gives it a sweetish taste.

If you want to prepare truly authentic canned food, then be sure to remember the required list of products. It consists of a large number of ingredients:

fish (carp) – 1-1.5 kilograms;
950-1000 grams of tomato sauce;
2 large onions;
olive oil – 60-70 ml;
black pepper to add a pleasant aroma, a couple of pinches will be enough;
½ large spoon of cumin;
two pods of red pepper;
garlic cloves – 6-7 pieces;
1 teaspoon mustard seeds;
a pinch of coriander;
5 pieces of bay leaf;
100 grams of table salt.

You can preserve carp in tomato sauce

For cooking, you should use fresh fish, preferably if it was just caught. It’s better to clean it right away, completely remove the scales and gut it.

After cleaning, the carcass should be thoroughly rinsed so that there are no scales left on the surface and no remains of intestines inside. The head must be cut off; it will not be needed. The fins can be cut off with special scissors.

Preparing the fish and sauce

Cleaned carp requires proper cutting. It must be cut lengthwise into several parts. Each fillet is washed well in warm water. Wipe with paper napkins to remove excess liquid from the meat. Cut both fillets into medium pieces with a width of 3-5 centimeters. Place them in a cup, sprinkle with salt and leave for 30 minutes to salt the fish.

In the meantime, you should prepare a spicy tomato sauce, it is done like this:

peel the onions and rinse them in cold water, this will make chopping much easier;
cut the onion into thin rings or half rings;
Pour vegetable oil into a frying pan, heat it up and add the onion, fry the vegetable until lightly golden;

For canning, add garlic, onions and peppers to the sauce, having previously prepared

Pour the required amount of tomato sauce into a separate cup, add salt, pepper and stir;
remove the onion from the heat and immediately transfer it to the tomato sauce, stir well;
We clean the red pepper pods from the stalk and seeds and wash them well;
grate the pepper through a fine grater;
put the grated pepper in the tomato sauce with onions;
Peel the garlic cloves and cut them into small pieces;
add chopped garlic to the sauce, and also add coriander and mustard seeds;
Stir the sauce thoroughly so that all seasonings are evenly distributed.

The process of preparing canned food

Once the fish and sauce are cooked, the main process can begin. First, you should prepare jars in which canned carp will be boiled. Rinse the jars well with cold water. Next, the containers should be sterilized, the lids should be doused with boiling water.

At the bottom of each jar we place several laurel leaves, as well as caraway seeds. If you have parsley root, you can add that too. But first, it should be washed, peeled and cut into small pieces. Place fish pieces on top of the seasonings and spread them ¾ full. Next, fill the carp with sauce up to the very neck of the container.

You can put all the ingredients for canned food into jars only after they have been sterilized.

The jars should be closed and boiled in a large saucepan with water; a towel can be placed on the bottom. Boil canned food for about 6 hours. Then leave the jars to stand at room temperature for two days.

Only after this the canned carp is placed in a cool place; it can be stored for about 2-3 months.

Recipe for canned fish in oil

Let's start with the traditional recipe. Canned fish in oil has a pure taste without unnecessary additives. It is perfect for making sandwiches.

We will make canned food in half-liter jars.

To prepare 1 half-liter jar, we will need:

Next is the bookmark in the jar.

Place a bay leaf on the bottom and add 3 peppercorns. Then we fill the jar tightly with fish pieces until about halfway, make a vegetable layer of carrots and onions and put the fish in again. The remaining space can be filled with vegetables, leaving an air gap of 2 cm. The result should be a kind of “sandwich” with several layers of fish and vegetables. We pour sunflower oil on top of all this.

The remaining banks are completed using the same system. After which they are placed in a special cassette, which are then placed in an autoclave.

How to cook fish stew in a slow cooker

If the carp is fresh, then it must be cleaned of scales, gutted and rinsed well under running water. Cut off the fins and head. And if the carp is fresh frozen, then it must be thawed and cut into pieces.

Peel all onions from the skin. If the bulbs are small, then you need to take more. Cut the onion into rings. Both white and red onions are suitable for stewing.

Spices allow you to highlight the specific fishy taste. Therefore, they must be added. First, sprinkle the fish pieces with khmeli-suneli seasoning, black pepper and salt.

Place half of the chopped onion on the bottom of the slow cooker.

Arrange the fish pieces on the onion bed. Sprinkle with remaining onion. Cut the peeled garlic cloves into slices and also add to the bowl. Tear the bay leaf into pieces and add to the fish along with black peppercorns.

Mix cool water and sunflower oil and pour into a saucepan. Close the lid and select the “Stew” program for 5-6 hours. There is no need to stir or turn during cooking.

Cool the finished fish stew. Serve with potatoes, boiled cereal of your choice or spaghetti. Bon appetit!

Recipe for canned fish in tomato juice

Canned fish in tomato juice will be slightly different in taste, but no less tasty and healthy. The recipe is very similar to that written above, but there are some nuances.

For 1 half-liter jar we will need:

The fish must be cleaned, washed and cut into pieces. If you use gobies, capelin or small river fish, then you do not need to trim the fins and tail - it will all boil in the autoclave. We gut the carcasses, wash them, then lightly fry them in a frying pan. This way we can get rid of excess moisture. Then add some salt to the fish.

Cut the onion into rings and grate the carrots. Fry the vegetables in a frying pan in a large amount of oil. After a couple of minutes, add tomato paste to them, simmer under the lid for about 10 minutes.

The critical stage is the layout of the products. First, we wash the jars, dry them, and inspect them for integrity.

Then put a bay leaf on the bottom and throw in a couple of peppercorns. On top of them we lay layers of fish and our tomato broth. Leave an air cushion of 2-3 cm at the top of the jar.

We secure the blanks into special cassettes and place them in an autoclave. Fill the container with water, without adding 2-3 cm to the top edge. Turn on the heat and wait for the device to show a temperature of 110°C. Time it for 40 minutes, then turn off the heat. All you have to do is wait until the autoclave cools down to enjoy the fish delicacy you’ve prepared yourself.

Canned carp in oil in the oven

carp – 1 kg;
onions – 100 g;
ground coriander – 2 g;
ground dill – 2 g;
salt – 20 g;
ground black pepper – 5 g;
refined vegetable oil – 0.2 l.

Wash the jars thoroughly; it’s convenient to use half-liter jars.
Remove the peel from the onion, cut into thin half rings, and place in jars.
Pour 1-2 tablespoons of oil into each container.
Clean the carp, gut it, remove the head and fins. Rinse the carcass and dry with a napkin. Cut into pieces about 3 cm thick.
Place the pieces of fish in a bowl, sprinkle with salt and spices, and stir.
Place the pieces in the jars as tightly as possible, not reaching the edges 1-1.5 cm.
Pour the remaining oil into the jars.
Cover the necks of the jars with foil and crimp it.
Place the jars on a baking sheet and place in a cold oven.
Turn on the oven at maximum power, after 10-15 minutes, reduce the temperature to 120-130 degrees.
Cook the canned food at the indicated temperature for 5 minutes.
Turn off the oven and wait about an hour for the jars to cool slightly. At this time, boil the lids.
Remove the jars from the oven and roll up the prepared lids. Turn over, cover with a blanket, leave for a day. Cooling in a steam bath, canned food undergoes additional sterilization, which increases its resistance to unfavorable storage conditions.

Festive video recipe

After the specified time, the cans of carp can be moved to an unheated pantry, basement or other not too warm place. At a temperature of 16-18 degrees they will not deteriorate within a year.

Canned carp at home

Carp meat has a unique taste, tender and slightly sweet. If you manage to catch a lot of such fish, it is advisable to make preparations from it for future use. Experienced housewives close canned carp, which can be made at home in several ways and according to different recipes. The choice depends on the gastronomic preferences of the cook and on the availability of one or another kitchen appliances in the house.

Cooking features

Canning fish is a long process, but still it cannot be called complicated. Even a novice cook will successfully cope with this task if he is patient and knows and takes into account several important points.

Storage conditions and shelf life of canned carp depend on the method of its preparation. Canned food made in an autoclave can stand at room temperature for 2 years. Canned food from the oven is stored at temperatures up to 18-20 degrees for no more than a year. Products made using a slow cooker or in a saucepan should be kept at a temperature no higher than 10-12 degrees, and they must be consumed within 12 months.

Description of preparation:

Delicious fish stew using a slow cooker is a solution for those who have a fisherman in the family.
Stewed fish in a slow cooker prepared according to this recipe turns out very tasty. You can roll it into jars and you won’t have any problems with where to put the fish. During the long stewing process, the fish bones will become soft and soft, thanks to the lemon juice, the pieces of fish will not fall apart. I highly recommend this recipe for making fish stew in a slow cooker. You will not regret! Purpose: For lunch / For dinner Main ingredient: Fish and seafood Dish: Appetizers