Believe me, homemade preparations will always be many times tastier than what you can buy in a store/market/online. You select the fish yourself, look at its appearance and evaluate its freshness. Next, choose the desired spices, seasonings and, importantly, cook without adding preservatives. Even if you close such fish for the winter, you can do without them.
Ready-made canned food can be served with your favorite side dish, eaten with sliced vegetables or a full-fledged salad. Can be served with a slice of fresh bread or mashed potatoes. In any case, it will be incredibly delicious!
General cooking principles
Before preparing canned food, be sure to inspect the fish and wash it very thoroughly. It is advisable to remove the head, tail and fins. The insides must be cleaned. After this, you need to wash the fish again, but this time from the inside. Inside each carcass there is a black film that separates the meat from the giblets. It must be carefully cut off, otherwise the canned food may turn out bitter.
We close several canned goods for the winter. In all options we use vegetable oil. We recommend experimenting with this. You can use sesame oil, flaxseed oil, corn oil, poppy seed oil, mustard oil and other types. This will not only give the canned food a special taste, but will also help preserve it longer.
Recipe for homemade canned crucian carp in tomato sauce
| Ingredients | Quantity |
| vinegar | — 0.2 l |
| tomato paste | — 400 g |
| crucian carp | — 3 kg |
| ground black pepper | — 5 g |
| sugar | — 300 g |
| vegetable oil | — 0.3 l |
| salt | — 5 g |
Cooking time
5 o'clock
calorie content per 100 grams
153 Kcal
This is a classic recipe that every fish lover should try. The aromatic tomato sauce that envelops the crucian carp can drive you crazy!
How to cook:
- First wash the fish, remove the head and tail and rip open the belly.
- Gut the carcasses, rinse again, cut into pieces.
- Place in a deep saucepan with a thick bottom.
- Mix oil with vinegar, add tomato paste, sugar, salt, black pepper.
- Mix everything thoroughly. If necessary, add a little water.
- Pour over prepared tomato mixture.
- Place in the oven and turn on the temperature at 150 degrees Celsius.
- Cook until the sauce boils. Then reduce the temperature to 120 degrees.
- Close the door and open it next time after 3-4 hours. It all depends on the size of the crucian carp slices.
- At this time, sterilize the jars and lids and place them on a dry, always clean, towel.
- Place the finished fish into jars, close the lids, and roll up with a key.
- Place in a warm place upside down until completely cooled.
Tip: instead of tomato paste, you can use fresh tomatoes, crushed until smooth. But to do this, they must first be blanched and peeled.
Homemade canned food in a pressure cooker
Crucian carp is quite easy to prepare. It has a characteristic taste and smell of river fish, which many people do not like. It is for this reason that the product is seasoned with a large amount of seasonings and other aromatic additives. Homemade canned crucian carp has a long shelf life. Most often they are harvested in the summer-autumn period. You can cook them quickly in a pressure cooker.
To prepare canned food at home you will need to take:
- 5 kg of fresh fish;
- 10 g salt;
- half a glass of sunflower oil;
- 45 pcs. pepper (hot);
- 10 pieces. allspice;
- 10 pieces. carnation inflorescences;
- 10 bay leaves;
- 5 grams of citric acid.
To prepare homemade canned crucian carp, you can use a pressure cooker
The fish must be thoroughly washed under running water and peeled. You need to cut off the head and then remove the giblets. You will need to remove the tail and fins. The fish is cut into portions approximately 5-7 centimeters wide. The product is mixed with salt. It is left to infuse for half an hour so that the food additive is completely absorbed.
You need to prepare 10 half-liter jars in advance. They must be washed thoroughly in warm water with the addition of detergent or soda. Glass containers are sterilized. This can be done using an oven, slow cooker, pressure cooker or a special saucepan attachment.
Portioned pieces will need to be placed in glass containers for preservation. Spices are also added to them. Then add a pinch of citric acid. You need to add 1 tablespoon of sunflower oil to each jar.
The containers are screwed on with lids. A divider must be installed in the pressure cooker. Then future canned goods are placed there. You need to turn on the fire at full power. It will need to be reduced when a large amount of steam starts coming out of the valve. Home canned food should simmer for about 2 hours. Remove them from the pressure cooker after the specified period of time. Before doing this, they must cool slightly. The containers are turned upside down and covered with a thick cloth. This is necessary for additional sterilization. Homemade canned food can be consumed immediately after preparation.
Canned food must be placed in jars with seasonings added.
Canned crucian carp in a slow cooker
We present this recipe to all multicooker owners. You can prepare canned food in twenty minutes! The rest of the five hours you will have to wait, going about your business.
| INGREDIENTS | QUANTITY |
| lemon | ½ pcs. |
| spices for fish | 5 g |
| fish | 1 kg |
| black peppercorns | taste |
| water | 150 ml |
| salt | 5 g |
| vegetable oil | 0.1 l |
| onion | 1 head |
| laurel leaves | taste |
How long is it - 5 hours and 20 minutes.
What is the calorie content - 120 calories.
How to cook:
- Wash the crucian carp and remove scales. Cut off heads, tails and fins.
- Gut each fish and cut into pieces.
- Peel the onion, rinse off any juice that will be released when cut.
- Cut the root vegetable into rings.
- Pour water into a bowl, dissolve salt in it and squeeze out the juice of half a lemon.
- Sprinkle the fish with spices and knead with your hands.
- Place the onion in the multicooker bowl and place the fish on top.
- Sprinkle with black peas and place laurel leaves on top.
- Pour prepared water with salt and lemon juice and oil on top.
- Cook the fish in the stew mode for about five hours.
- After this, you can immediately serve it to the table.
Tip: You can add a fresh chili flake for extra spice.
Second option
Rinse the fish thoroughly, be sure to cut off the fins, tail and head. Roll the carcass in a mixture of spices (you can take coriander, cloves, paprika, red pepper). Place the ingredients in a bowl in the following order: part of the fish, bay leaf, onion half rings, the rest of the crucian carp, peppercorns, bay leaf - and cover with an onion “blanket”.
Pour in the sauce: dissolve lemon juice and a little vegetable oil in about half a liter of water. Set the “Extinguishing” function for 5 hours. Canned crucian carp in a slow cooker does not cook quickly, but it will delight you with its aroma and incomparable taste.
Canned crucian carp in the oven
Even those who don't eat fish will fall in love with the following recipe. Everything we prepare will be more like a casserole than canned food. Fish and vegetables are alternated in layers and baked in the oven.
| INGREDIENTS | QUANTITY |
| carrot | 3 pcs. |
| lemon | 40 g |
| tomato paste | 30 g |
| salt | 10 g |
| vegetable oil | 180 ml |
| crucian carp | 1.5 kg |
| sugar | 40 g |
| ground black pepper | 10 g |
| onion | 3 heads |
| vinegar | 40 ml |
| flour | 60 g |
| tomato juice | 1 l |
How long is it - 5 hours and 50 minutes.
What is the calorie content - 103 calories.
How to cook:
- Wash all carcasses, remove scales and cut off heads, tails, and fins.
- Gut it, be sure to wash the crucian carp from the inside.
- Using a kitchen hatchet, chop the fish into small slices.
- Rinse everything thoroughly again under running water.
- Be sure to remove the black film from the belly so that the canned food does not become bitter as a result.
- Place the pieces in a colander to drain all excess water.
- After that, put them in a bowl, add half the black pepper and the same amount of salt.
- Knead everything thoroughly with your hands so that the spices are evenly distributed.
- Wash the lemon, cut into rings and place on top of the crucian carp slices.
- Stir again, trying to squeeze out the juice from the citrus fruits.
- Cover with cling film for fifteen minutes to marinate at least a little.
- Remove the skins from the onion, wash it and finely chop it with a sharp knife.
- Cut the peel off the carrots, wash the roots and grate them as usual.
- Pour oil (80 ml) into a frying pan and place it on the stove to heat it up.
- Add carrots and onions, simmer, stirring, until soft, then golden brown.
- At this stage, add tomato paste, tomato juice, remaining salt and black pepper, sugar, vinegar and oil (leave a little more for frying the fish).
- Bring to a boil, stirring, cook for about 2-3 minutes, no more.
- Next, if you wish, you can beat everything until it has a homogeneous consistency so that it looks like a sauce.
- Dredge fish slices in flour on all sides.
- Pour oil into a clean frying pan, heat it and add the fish.
- Fry it until deliciously crisp on all sides.
- Place fish and sauce in a deep baking container, alternating layers.
- The last layer should be the sauce.
- Close the lid and place in an oven preheated to 150 degrees Celsius.
- Bake for five hours, then let it brew and eat.
Tip: crucian carp are known to have a lot of bones. But there is no need to worry about them. A five-hour heat treatment will do the trick. There is no need to remove the seeds; they will simply dissolve.
Quick twists for the winter
If you have a pressure cooker, then preparing these canned foods will only take you thirty minutes. It will be delicious, so join us.
| INGREDIENTS | QUANTITY |
| olive oil | 40 ml |
| crucian carp | 3 kg |
| laurel leaves | 1 PC. |
| salt | taste |
| black peas | 15 pcs. |
| onion | 1 head |
| carnation | 2 pcs. |
| water | 0.5 l |
How long is it - 1 hour.
What is the calorie content - 82 calories.
How to cook:
- First of all, peel the onion, wash it and cut it into rings.
- Wash the fish, remove scales, remove the head, tail and fins.
- Rip open the belly of each carcass, gut it and be sure to rinse the inside well.
- Cut the crucian carp into portions and set aside.
- Place the onion on the bottom of the pressure cooker, on top - fish, bay leaf, salt, black pepper and cloves.
- Pour water, oil and close the lid. Place on high heat until signal.
- Then reduce the heat and cook the fish for about thirty minutes.
- Pour the finished fish into jars, roll up and put in a warm place until it cools completely.
Tip: if you add corn oil, you will get fish with an incredibly pleasant corn aroma.
Cooking features
The process of canning crucian carp is moderately complex, but requires a significant amount of time. If you are ready to spend half a day creating delicious fish preparations, all you have to do is learn the technological nuances and start cooking.
- To prepare any dishes, including canned food, you need to use fresh river fish. If the crucian carp are still splashing around in the basin before cooking, it is impossible to doubt their freshness. However, it is often necessary to purchase fish after it has ceased to show signs of life. In this case, it needs to be carefully examined. Cloudy eyes, dull gills, scales covered with fetid mucus, and a swollen belly indicate that the crucian carp were caught too long ago; such fish should not be eaten. If you have previously frozen fresh crucian carp, then allow them to thaw naturally, and then they can be used to prepare canned food.
- Before preparing canned carp, crucian carp must be cleaned and gutted. To prevent the scales from flying all over the kitchen, clean them by immersing them in a container of water. If you don't have a special board with a fishtail clamp, wear cloth gloves, otherwise the crucian carp will slip out of your hands every now and then. After cleaning the crucian carp, remove the fins, tail and head - they are not needed for canning. You also need to gut the fish and remove the black film lining the belly. If you find caviar, do not throw it away, but pickle it or fry it.
- You should clean and even more so gut the crucian carp with extreme care so as not to damage the gall bladder. Otherwise, canned fish will have an unpleasant smell and taste.
- The prepared fish is cut into pieces of the size indicated in the specific recipe. Usually it is 3-4 cm. Then it is stewed or immediately put into jars if the recipe calls for long-term sterilization.
- In order for canned fish to be stored well, it needs to be simmered for a long time separately or with vegetables. This can be done in a cauldron, thick-walled saucepan, slow cooker, as well as in the oven or directly in jars. Usually it takes from 3 to 6 hours to prepare canned crucian carp.
- While stewing crucian carp, it is not recommended to stir them, otherwise they will fall apart, turning into a shapeless mass.
- Canned fish jars must be thoroughly washed and sterilized. They are closed hermetically with metal lids, screw or rolled with a special key. Lids must also be sterilized before use. Usually they are boiled for this purpose.
- Canned fish is prepared in small jars, usually half a liter. It is based on them that most recipes indicate the sterilization time. If you have smaller or larger jars, the sterilization time must be adjusted accordingly.
Spicy recipe with added oil
Another recipe for canned crucian carp for the winter. This time you will have to cook for a long time, because sterilization alone will last 3.5 hours. We will cook fish in oil. Have you already imagined how delicious it will be?
| INGREDIENTS | QUANTITY |
| allspice | 5 pieces. |
| salt | 10 g |
| crucian carp | 4 kg |
| black peppercorns | 5 pieces. |
| vegetable oil | 40 ml |
| laurel leaves | 3 pcs. |
How long is it - 4 hours and 30 minutes.
What is the calorie content - 94 calories.
How to cook:
- Wash the fish, remove scales, then cut off the heads, fins and tails.
- Next, cut open the carcasses, gut them and rinse thoroughly again, including the inside.
- Next, cut the crucian carp into portions using a sharp knife.
- Place in a colander to drain excess moisture, or place the pieces on napkins.
- Then transfer to a bowl, add salt and knead with your hands.
- Let it brew for thirty minutes.
- Pour oil into a saucepan, add sweet and black peas, laurel leaves.
- Place on the stove, turn on the heat and heat thoroughly.
- After time, place the fish in clean, pre-sterilized jars.
- Place the jars in a saucepan, the bottom of which is covered with a towel or gauze.
- Pour water up to the shoulders and add oil to the jars.
- Bring everything to a boil, cover with lids and sterilize for three and a half hours.
- Then remove the jars, roll up the lids with a key and put them away until they cool completely.
Tip: you can add other spices to the oil to taste. For example, red or green peppers, cloves, etc.
Tricks and Tips
Many people who want to make canned crucian carp are very concerned about the bones. This is no accident, because there are a lot of them in fish. But canned food is cooked for a long time so that these bones become soft and cannot be felt. They really seem to dissolve in the juicy meat of the crucian carp. If you wish, the fish, of course, can be cleaned, but then it will look more like minced meat than individual beautiful pieces.
If you like spicy dishes, we recommend adding the appropriate ingredients. For example, you can add a whole fresh chili pepper to the fish. It can be replaced with cayenne pepper or jalapeno. If all this is not available, use a large amount of garlic, black pepper or ground red pepper.
Homemade canned food is a real treat! Be sure to cook them sometime in your spare time. It's really worth a try to fall in love once and for all.
Cooking in a slow cooker
The easiest way to prepare this dish is in a pressure cooker. For the recipe we need to take a kilogram of crucian carp, two onions, one carrot, six tomatoes, sunflower oil and favorite seasonings. Grind the tomatoes in a blender, grate the carrots and chop the onion.
Sauté the onions in the food processor on the “Baking” mode, then add the carrots. Clean the fish from the insides, remove the head and tail. Place it on top of the vegetables, pepper, salt and season with spices. Then set the “Extinguishing” mode for 4 hours. As a result, you will get a tender and very tasty fish, in which even the bones will be soft and edible. Canned crucian carp, cooked in a slow cooker, goes harmoniously with any side dishes, and you can also prepare first courses from them.
