How to make canned food in an autoclave. Canned fish at home: autoclave recipes. Canned fish in an autoclave at home with vegetables

Almost every Russian has canned fish in the refrigerator, stocked just in case. Of these, you can always quickly cook soup, make a salad in a hurry or bake a pie with a filling.

However, recently the quality of canned fish leaves much to be desired. In the struggle for profit, manufacturers are trying to shove even harmful residues from production into a tin can. Thus, buying canned food in the store becomes like a roulette: you will either come across a quality product, or a mess of planiks, bones and other unappetizing parts of the fish. Therefore, it is much safer to cook homemade canned food in an autoclave. So you get a delicious product without harm to your health.

Fish in an autoclave at home

Preparing fish in an autoclave is very simple. To do this, it is enough to understand at least a little the technology of the autoclave and follow the chosen recipe.

Working principle of the autoclave

If you do not go into all the technical details, then the autoclave is just a boiler that is made of stainless steel. The boiler has a sealed lid with a manometer and a thermometer. Inside the boiler there are cassettes on which cans with canned food are located.
Preservation of fish in an autoclave is due to pressure, which allows you to raise the temperature inside the autoclave to 120 degrees and above. It is at this temperature that all harmful microorganisms die and the product is sterilized.

Canned fish with tomato in an autoclave

There are many ways to cook fish in an autoclave. For example, using broth filling or a large amount of onions. We preferred to choose the most popular recipe - canned fish in an autoclave with tomato sauce.

We need very few ingredients for this:

2 kg fish;
2 large onions;
tomato paste;
tomato juice;
vegetable oil.

1. We process the fish

Processing fish for autoclaving is no different from the standard method. If your fish is small, then you can preserve it whole carcasses. We leave soft fins and small bones, as they will boil anyway in the autoclave. Then we gut the carcass, wash it and cut it into a bowl. Salt after.

Before loading the fish into a canning jar, we fry it in a pan. So we will remove excess moisture. In addition, this will allow our pieces to keep their shape after sterilization.

2. Cut onions and carrots

To preserve fish in an autoclave, onions are always cut into rings. And the carrots are rubbed on a coarse grater. After all the vegetables are cut, send them to the pan and fry in a large amount of oil. After 2 minutes, add tomato paste and tomato juice there. Let it all simmer for 10 minutes.

3. Arrange the ingredients in jars

First, do not forget to prepare jars for sterilization: thoroughly rinse, dry and check for chips and cracks. Put fish pieces in prepared jars, and put vegetables on top. At the same time, do not forget to leave a little space to the top of the jar (2-3 cm). Next, add the spices.

For canned fish in an autoclave, any spices can be used. Usually it is a bay leaf, two types of pepper. Then fill the fish with sunflower oil and roll up the jars.

4. We load the blanks into the autoclave

Banks are placed on cassettes inside the autoclave. Close the lid and seal it tightly. Canned fish is sterilized in an autoclave at a temperature of 120 degrees. At the same time, it is important to monitor the pressure, since, as mentioned above, the desired temperature inside the apparatus depends on it. The fish is cooked in the autoclave for 70 minutes.

When the canned food has spent the required time in the autoclave, we gradually lower the temperature in the apparatus, but do not forget about the pressure. Then we take out the jars, wipe them and put them in a cold dark place for storage.

Canned fish in an autoclave will be much tastier if you use a quality unit for cooking. Of great importance here is its material, the presence of all structural elements. Therefore, we advise you to purchase an autoclave only from trusted suppliers. Our online store is ready to offer quality products from a Russian manufacturer. We guarantee an excellent price and prompt delivery throughout Russia.

Preparing canned fish in an autoclave is much easier than using traditional home canning methods. The principles of pressure sterilization make it possible to shorten the preservation time by 3-4 hours. This will allow you to get large volumes of the finished product with a minimum of effort.

Preparing to Autoclave Fish

For most recipes, it is enough to put raw, cleaned fish in jars - it will be cooked during the sterilization process until fully cooked, including softening of the bones. The temperature regime will ensure the destruction of all microorganisms. Autoclaving allows you to preserve the taste and useful properties of canned fish. In addition, a lot of recipes are available: you can cook fish in oil and in tomato, make stew and pate out of it.

Small fish can be canned in an autoclave, simply gutted - even the fins can not be cut off, because they will also boil. If the fish is preserved in pieces in oil, it is better to lightly fry it without breading - this will help maintain its shape. For the same purpose, you can add a little sugar to each jar. To make the taste more intense, standard seasonings - bay leaf and pepper - can be diversified with coriander or cumin.

How to properly preserve fish in an autoclave

For the preparation of canned food, any fish in the autoclave can be used: mackerel, bream, sprat, perch, silver carp, pike, gobies. It is better to take fresh fish, but in extreme cases, defrosted is also suitable. The autoclaving algorithm is simple: put the rolled cans in an autoclave and pour cold water above the lids. After that, you need to gradually build up pressure and temperature, and when they reach the desired limits, set the time and start sterilization. At the end, it is enough to wait for cooling and remove the finished canned food.

We have prepared a convenient table of universal temperatures and duration of sterilization of canned fish, depending on the volume of cans used:

autoclave fish stew recipe

Delicious canned fish in an autoclave is prepared in the form of stew. For one half-liter jar you need the following ingredients:

gutted river fish - 500 g;
salt - 1 tsp;
black pepper - 5 pcs.;
sunflower oil - 1 tbsp;
seasonings.

Cut the fish into small pieces and put the first layer on the bottom of the washed cans. Top with salt, oil, spices and pepper. Then another layer of fish - and so on to the very top. Leaving a little space in front of the lid, roll up the jars and put them in an autoclave for processing. You can slightly improve the recipe by lightly (but not until cooked) frying the pieces of fish. The taste will become even more saturated, but the main thing is that the pieces will not boil and fall apart.

There is also another recipe. It needs:

small fish - 2 kg;
carrot - 2 pcs.;
onion - 1 pc.;
salt - 1 tbsp;
water - 1.5 l;
sunflower oil - 150 ml;
tomato juice or paste - 2 tablespoons;
sugar - 1 pinch.

We clean the fish, cut off the heads, wash. Clean and chop carrots and onions. In washed jars, we put fish, onions and carrots in layers, alternating to the very top. Separately, mix water with oil, spices, tomato paste and other ingredients. Fill the jars with the resulting mixture. Do not forget that you need to leave a gap of about 2 cm before the lids - this is necessary, since the liquid will expand when boiling. We roll up the jars and send them to the prepared autoclave for sterilization.

Fish in oil in an autoclave

You can prepare classic canned fish in an autoclave in oil using the following ingredients (calculation for a 0.5 l jar):

fish, cleaned from the insides and decapitated - 500 g;
black peppercorns - 3 pcs.;
sunflower oil - 15 g;
salt - 5.5 g;
bay leaf - 1 pc.

We wash the jars and lids, chop the fish into small pieces (about 80 g each), put pepper and bay leaves on the bottom of the jars. We mix the pieces of fish with salt, put them in a jar (do not forget about the gap in front of the lid), pour oil on top. After we roll up the jars, put them in an autoclave and begin sterilization.

Another recipe for canned fish in oil in an autoclave - with a richer range of flavors. It needs the following components:

river fish - 1 kg;
carrots - 700 g;
onion - 700 g;
sunflower oil - 3 tbsp. on a half-liter jar;
peppercorns, salt - to taste.

We gut the fish, clean and wash it, cut it into pieces, roll it in salt and put it in an enameled container for at least 60 minutes. Three carrots on a grater (can be chopped in a food processor), cut the onion into rings, mix with the fish. Pour oil into half-liter jars, put the fish with vegetables (but do not ram), leave 1-2 cm to the lid. Banks are closed and sent to be sterilized.

Fish in a tomato in an autoclave

Delicious fish in an autoclave at home is canned food in tomato, which is prepared mainly from sprats and gobies. We list both recipes. To prepare sprats in a tomato in an autoclave, you need the following products:

freshly frozen sprat - 3 kg;
tomatoes - 5 kg;
sweet pepper - 1 kg;
onion - 1 kg;
carrot - 2 kg;
salt - 2 tablespoons;
vinegar 9% - 270 ml;
a little bit of sugar.

Chop the tomatoes in a meat grinder, grate the carrots or chop them with a combine, cut the onion into half rings, and the pepper into strips. Mix chopped vegetables with the resulting tomato juice. Add sprats to the mass, as well as salt, pepper, sugar and vinegar, mix thoroughly. Pour the finished mixture into clean jars, leave a little space for the lids and roll up. It remains only to begin the sterilization process.

Recipe for gobies in tomato in an autoclave

Another delicious and popular canned fish in an autoclave at home is gobies in tomato. For their preparation, the following components are needed:

bulls - 1 kg;
tomatoes - 2 kg;
salt - 1 tbsp;
sunflower oil - 150 g;
onion - 300 g;
cloves, peppercorns, bay leaf - 4 pcs.;
sugar - 5 tablespoons;
vinegar 9% - 3 tbsp.

Gut the fish and cut off the heads, mix with salt and leave for 30 minutes. Boil tomatoes and pass through a sieve. Add spices, sugar, sunflower oil and vinegar to the resulting juice. Gobies are best lightly fried without breading (but not until cooked). Mix fish with tomato juice, arrange in jars, close and put in an autoclave.

In the three listed recipes, you can use ready-made tomato juice (only high-quality) or tomato paste. But if canned food is prepared in the summer, it is better to opt for fresh tomatoes after all - the taste will only benefit from this.

Other recipes for canned fish in an autoclave

You can cook small fish in a delicious marinade. This requires the following products:

fish - 5 kg;
water - 5 l;
sugar - 3 tablespoons;
salt - 1.5 tbsp;
allspice - 3 g;
cloves - 2 g;
coriander - 3 g;
vinegar 6% - 100 g;
bay leaf - 1-2 pcs.

We add spices to the water, set it to bask, wait for it to boil and immediately turn it off. Then add the cleaned fish to the marinade and leave for 4 hours. Next, we lay out the prepared fish in jars, add the bay leaf and pour the marinade over. We close the jars and put them in an autoclave for processing.

In an autoclave, you can even cook "sprats in oil" - any small fish is suitable for this. The list of ingredients is as follows:

fish - 1 kg;
onion - 200 g;
sunflower oil - 100 g;
water - 150 g;
vinegar 9% - 50 ml;
salt and spices.

We clean the fish, remove the head and entrails, rinse. Tails and fins can be left. We cut the onion into rings. At the bottom of the jars we lay out a layer of onions, alternating it with a layer of fish - and so on to the very top. Top with peppercorns and bay leaf, oil, vinegar and water. We close the jars and put them on sterilization. During the autoclaving process, the bones will soften, the carcasses will be well saturated with oil and spices, and you will get a characteristic, well-known "sprat" taste.

Do you want to cook a variety of canned fish in an autoclave quickly, without any hassle and with amazingly tasty results? Then you will need. Our company offers such models: we manufacture them in industrial conditions in compliance with safety standards. Opt for simple preservation and discover new recipes. You will see for yourself how easy it is to make blanks without wasting time on pre-cooking, stewing and other processes.

Without exaggeration, any canned food can be cooked in an autoclave, and they will be tastier than with traditional seaming. Canned fish in an autoclave at home is generally an amazing dish. Firstly, there is absolutely no need to carry out various manipulations with the fish, but it is enough just to clear the insides and cut off the head (you can leave the heads of small fish). Secondly, at home, canned fish are very soft, with a uniform taste. Thirdly, during the season of your favorite fish, you can cook quite a lot - in an autoclave, this process is simplified as much as possible.

Recipes for fish in an autoclave are striking in their diversity. Here are only basic recipes for canned fish, to which spices, cereals, and other ingredients are added to taste.

Recipe for canned fish in oil in an autoclave:

In washed and sterilized jars with a volume of half a liter, place on the bottom:

1 bay leaf;
3 black peppercorns;
layers - small fish, chopped carrots and chopped onions;
1 teaspoon of salt;
1 tablespoon vegetable oil.

Banks do not need to be filled with fish to the top, but leave about two centimeters to the lid.

Close the lid and place in the autoclave.

Tomato sauce for canned fish in autoclave:

Carrots, grated on a coarse grater, fry in a small amount of vegetable oil, fry the onion separately, mix and add tomato paste. Mix thoroughly, pour in water so that you get a third of the total number of fish in the sauce. Add pepper, salt and sugar to taste, boil.

Canned fish in an autoclave, recipe with tomato:

Place 1 bay leaf and 3 black peppercorns on the bottom of the jar, then fill the jar 1/3 with fish. Pour in tomato sauce (recipe above). Repeat procedure. Since the contents of the jar expand under the influence of temperature in the autoclave, the jars cannot be filled completely - you need to leave 1-2 centimeters to the edge.

Canned fish in an autoclave, with beans and tomato sauce.

As in previous recipes, put 1 bay leaf and 3 black peppercorns at the bottom of the jar. Layer on top:

a handful of white beans soaked in cold water overnight and rinsed;
small fish;
tomato sauce.

Repeat layers until the end (leave 2 centimeters from the edge of the jar). If the sauce is not liquid enough, then add water (beans absorb a lot of liquid).

Place the rolled jars in an autoclave, fix, fill with water 1-2 centimeters above the level of the jar lids. Cover carefully and autoclave for 1 hour and 20 minutes.

Allow the autoclave to cool completely (preferably overnight).

The fish turns out to be very soft, the bones are practically not felt, and the beans retain their shape, while being very tender.

Store jars of ready-made canned fish in a cool, warm place.

Fish in home canned food is something special. Tender fragrant meat just asks for a plate. Such canned food will just say goodbye to a plate, under the side of boiled potatoes. They are delicious on their own and in other dishes. With homemade canned fish, amazing pies, delicious soups, wonderful salads are obtained.

Canned food can be cooked on the stovetop or in the oven. But the best option is canned fish in an autoclave. At home, it is this method that allows you to get the most tender fish pieces. In addition, the autoclave allows you to save most of the useful and nutrients, because the fish in it languishes not for 5-6 hours, but no more than one and a half.

Canned fish in an autoclave at home - general principles of preparation

An autoclave is a special device in which the combination of two factors is fundamental: high boiling point of water and high pressure. The combination is quite dangerous, so you should carefully follow all the manufacturer's recommendations for working with an autoclave.

The process of preparing canned food in an autoclave for any recipe is similar:

1. prepare the fish;

2. combine fish pieces with dressing (oil, vegetables, tomato paste, salt, spices);

3. decompose into banks;

4. tightly seal the jars;

5. Sterilize the canned food in the autoclave at the right temperature and pressure.

In the process of languishing in an autoclave, all the bones and fins soften, and the fish becomes juicy, melts on the tongue.

You can take any fish for canned fish in an autoclave at home: sea and river, small and large. It is necessary to cut the bones only in very large fish with strong bones; in small and medium-sized specimens, the bones will not be felt after cooking. Do not cut off the fins either, as they will completely soften during cooking.

It is important to ensure the tightness of the device, do not open it until the critical temperature drops to 30 ° C, and the pressure drops to zero. Banks before laying in the apparatus must be rolled up with a typewriter or screw the screw caps as tightly as possible.

Canned fish in an autoclave at home "Golden fish in oil"

Fish, vegetable oil and some spices - that's all you need to get amazingly tasty and very healthy canned fish in an autoclave at home. This method can sterilize both sea and river fish: saury, sardine, mackerel, silver carp, pink salmon. You need to cook in half-liter jars with metal lids.

Ingredients:

A kilogram of fish;

Two teaspoons of salt;

Two tablespoons of oil;

Two bay leaves;

Black and allspice to taste.

Cooking method:

Sterilize two half-liter jars over steam for 10 minutes. Boil the lids at the same time.

Wash the fish, gut and cut into pieces 3-4 cm thick.

Salt fish slices.

Put the spices at the bottom of the jars.

Lay pieces of fish on top of pepper and parsley.

Pour a tablespoon of vegetable oil into each jar.

Seal the jars and place them inside the sterilization device.

Heat the device to 110°C.

At home, canned fish in an autoclave according to such a simple recipe is completely "ripened" in an hour.

After the time has elapsed, wait for the device to cool down.

Take out the banks, cool.

Put away for storage in the cellar or on the shelf of the refrigerator.

Canned fish in an autoclave at home "Sweet fish in tomato"

Fish pieces cooked in sweet and sour tomato sauce are becoming one of the best home-preserved options. You can make the famous store-bought gobies in tomato at home - it will turn out very tasty. Instead of gobies, you can take any fish, the same pink salmon, for example. The number of ingredients for preparing canned fish in an autoclave at home is indicated for four half-liter jars.

Ingredients:

2.5 kilograms of fresh or thawed fish;

Two tablespoons of salt;

One hundred grams of flour for breading;

Three hundred grams of onions;

Half a glass of oil for the pan;

Two or three dessert spoons of sugar;

80 grams of tomato paste;

a tablespoon of vinegar;

800 ml of water.

Cooking method:

Prepare the fish: wash, gut, cut off the head.

Cut the carcasses into pieces about 3 cm thick, salt and set aside for two hours. During this time, the fish will take the right amount of salt.

Squeeze out the released juice, dry the pieces of fish on a paper towel.

Dip each piece in flour.

Heat the oil and fry the fish for 2 minutes on each side.

Peeled onions cut into half rings or cubes and fry separately in vegetable oil.

When the onion is ready, add tomato paste and sugar to the pan, mix and heat for two to three minutes.

Put the roast in a saucepan or pan, pour in the rate of boiling water.

Send the tomato filling to the fire, pour in the vinegar and turn it off after boiling.

Pour two tablespoons of tomato sauce into sterilized jars, spread the fish.

Pour the remaining sauce into jars.

Seal jars, place in an autoclave, fill it with water.

Cook at 110°C for one hour.

Leave the jars to cool without removing them from the sterilization device.

Canned fish in an autoclave at home with beans

The original recipe for such a canned dish with beans will allow you to prepare a complete meal. By opening the jar and warming up its contents, you will get a quick and very tasty dinner.

Ingredients:

Two kilograms of pike or small river fish;

A glass of dry beans;

Two large bulbs;

One hundred grams of tomato paste;

Half a glass of vegetable oil;

One and a half tablespoons of salt.

Cooking method:

Pour cold water over the beans the day before cooking and leave to swell overnight.

Rinse the beans in the morning.

Cut the prepared pike into pieces (you can cut the fillet) and salt to taste.

Chop the onions into cubes.

Quickly fry the onion cubes in hot oil.

After five minutes, add the tomato and fry for 2-3 minutes.

Put some tomato sauce in sterilized jars.

Lay fish pieces in jars in layers, adding a layer of beans to each layer.

Pour the rest of the tomato sauce into the jars so that at least 2 cm remains free to the lid.

Sterilize canned fish in an autoclave at home for one hour after reaching the desired temperature of 110°C.

After the water has cooled, remove the cans, remembering to release the pressure in the apparatus.

Canned fish in an autoclave at home with vegetables

One of the simplest and most successful fish preservation recipes is river fish with vegetable slices. Fresh carrots and onions add a spicy touch to canned food. Get an unusual and very tasty snack.

Ingredients:

Two kilograms of fish;

Dessert spoon of salt;

Laurel leaf;

Allspice;

Black pepper;

Carnation;

Two carrots;

Onion bulb.

Cooking method:

Cut the fillet from the fish, cut into pieces of 70-80 grams.

Salt the fish and do the vegetables.

Carrot cut into thin sticks. Don't cut too small - it will boil.

Finely cut the onion into small cubes.

In sterilized jars, lay the fish in layers, sprinkling with carrots and onions.

In each jar, put two pieces of different varieties of pepper, one clove and one bay leaf.

Tamp the pieces of fish and vegetables more tightly, not forgetting that there is an empty space between the lid and the last layer.

Put the jars in the autoclave, turn on the fire.

As soon as the temperature and pressure inside the device reach 110 degrees and 4 atmospheres, respectively, simmer canned food for 40 minutes.

Allow the jars to cool completely inside the sterilizer.

Remove and store.

Canned fish in an autoclave at home "Sprat in tomato sauce"

The famous sprat in tomato is especially tasty if cooked correctly at home. Canned fish in an autoclave according to this recipe is prepared very quickly. Instead of sprat, you can optionally take small fish or capelin.

Ingredients:

Half a kilo of sprat or fish trifles;

A glass of tomato juice or pureed tomatoes (you can also take tomato paste diluted with water);

One bulb onion;

One carrot;

Sunflower oil for a frying pan;

Lavrushka, peppercorns, cloves to taste;

Dessert spoon of sugar;

A teaspoon of salt.

Cooking method:

Rinse the sprat, remove the inside.

Chop the onion into small cubes.

Coarsely grate the carrot.

Heat the oil, fry the onions first, throw the carrots in five minutes.

Cook the onion-carrot fry for five minutes, then remove from the stove.

Pour tomato juice into the frying pan, salt, add sugar, mix.

Dip the sprat together with the heads into the sauce, mix and arrange in prepared sterile jars.

Seal the lids, send the jars to the autoclave.

Steep canned fish in an autoclave at home for no more than an hour.

As soon as the glass containers with fish have completely cooled, remove them from the water, wipe them and put them in the refrigerator.

Canned fish in an autoclave at home - tricks and tips

Carp in an autoclave can be cooked with bones - they will soften well. If you are preparing canned carp, then be sure to put only fillets in the jar. The bones of this fish are very hard, they need to be removed.
So that the defrosted mackerel does not fall apart into ugly pieces when cut, after preparation it must be laid out on a board and sent back to the freezer for a few minutes. When the fish freezes, it will be easy to cut it into beautiful even pieces.
The fish in the jars should be packed tightly, but there should be a gap of at least 2 cm between the fish and the lid.
Banks with fish should be completely filled with water, two centimeters above the lids.
Only rolled cans under iron lids can be sent to the autoclave. When heated, the lids will bend, but after cooling they will retract.

autoclave

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autoclave for canning

Autoclaves for home canning You can come to our online store Fermash. Our managers will help you autoclave pіd be your request! Here you will find both models of gas, and electric (universal), a variety of 5 to 28 liter cans.

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On the ear of the 19th century, the first appeared, discarded for additional thermal processing, canned food in airtight containers. bacteria with a method of damaging microbiological preservation at temperatures of a moderate climate (15-30 ° C), and sometimes at higher high temperatures. higher than 100 ° C. Sterilization is recognized for the trivial preservation of canned products, it is due to the conservation of food value, organoleptic authority, non-shedding. autoclave for canning You will significantly change the hour of preparing canned food, guaranteed to reduce all bacteria. It is recommended to vicorate for sterilization and packaging of any kind of canned glass containers of various volumes of 0.2 to 3.0 l.

1. Roll up jars filled with products hermetically.
2. Put into the autoclave with balls - jar on jar, up to Golovin. At the bottom of the tree lay "Ian grate.
3. Fill with water, as it is to blame to cover the jars with a ball of at least 2 cm.
4. Close the lid of the autoclave and tighten the bolts.
5. With a car pump, pump into the autoclave up to a vise of 1 atm and visually (for additional miles of water) or by ear, check the tightness of the day. .
6. Heat the water in the autoclave to 110°C (pressure will increase). If the temperature rises to 110 ° C, keep the hour and vitrimat the banks 50-70 min. But wait for it, the temperature did not exceed 120 ° C. This mode of processing reaches both the death of disease-bearing organisms, and the relish of canned food.
7. Remove from the fire (wipe) and remove for cooling (it is possible with additional cold water) to a temperature not higher than 30 ° C.
8. Trochy cob will be pressed in an autoclave. Vіdkriti autoclave, through the hose to anger the water and viynyat cans.

It is required to add that the pressure gauge of the autoclave will show a pressure at a temperature of 110 ° C - 2.5-3.5 atm, and at a temperature of 120 ° C - 4-4.5 atm. Tobto, a vice to lie down due to the temperature of the heating of the autoclave and about "much again, it was left between the lid and the banks.

Modes of sterilization of preserves