Canned mackerel with vegetables for the winter: 20 recipes

When making homemade canned fish, mackerel is most often used. At the same time, you can harvest both pure mackerel and using vegetables. Canned mackerel for the winter can be prepared for absolutely every taste. There are dozens of popular recipes that are available to both experienced and novice housewives.

How to cook canned mackerel for the winter correctly

For the preparation of canned mackerel, you can see the recipes with photos. This fish works best with vegetables. Firstly, it is a fatty fish that will perfectly decorate any table. Secondly, mackerel has a small amount of bones, which are easy to disassemble or stew until completely soft.

It is important to prepare the fish correctly. To do this, you need to wash and clean the fish, cut off the head and fins. And also be sure to clean all the insides and rinse the inside so that the canned food does not have an unpleasant taste.

The classic recipe for homemade canned mackerel in a jar

The classic recipe for mackerel in tomato for the winter involves the use of the following ingredients:

• 1 kg of mackerel;
• 1.5 kg of tomato;
• 1 kg of carrots;
• a pound of sweet pepper and onions;
• 150 ml of vegetable oil;
• 50 g granulated sugar;
• 50 g vinegar;
• salt, spices and various additives to taste.

Step-by-step algorithm for cooking mackerel in tomato for the winter, canning recipe:

1. Boil fillets in salted water.
2. Remove from water, put to cool.
3. Chop vegetables, grate carrots.
4. Pour boiling water over the tomatoes, remove the skin.
5. Add oil to the tomatoes and stir with the rest of the vegetables.
6. Stew vegetables for half an hour.
7. Add vinegar and all the necessary spices to the stewed vegetables.
8. Place hot vegetables and mackerel in layers in jars.

Roll up the cans and turn them upside down. Be sure to wrap it in a blanket and leave to cool for several days. Then move to a permanent storage location.

Canned food for the winter from mackerel with onions and carrots

Ingredients for a recipe for canned mackerel with vegetables for the winter:

• 4 pieces of prepared mackerel;
• a couple of carrots;
• a couple of onions;
• laurel leaf - 4 pcs.;
• table salt, black peppercorns;
• 4 large spoons of sunflower oil.

Cooking algorithm:

1. Defrost the fish fillet and cut into slices.
2. Grind the carrots with a grater.
3. Cut the onion into halves.
4. Put fish, carrots and onions in layers in sterilized jars.
5. Transfer each layer with spices.
6. Pour oil and cold boiled water on top.
7. Place the jars in the oven.
8. Set the temperature to 150 ° C.
9. Keep at this temperature for an hour.
10. After an hour, pull it out, and then immediately roll it up.

After a few days, the workpiece can be lowered into the basement. This recipe is perfect both for treating the whole family and for decorating a festive table as a snack.

The recipe for canned mackerel with eggplant for the winter

For harvesting mackerel with eggplant for the winter, there are different canned recipes. For classics, most often you need:

• 2 kg of fish;
• the same amount of eggplant;
• 2 kg of carrots;
• 6 onions;
• 3 large spoons of sugar;
• 400 ml of sunflower oil;
• 200 ml tomato paste;
• 2 tablespoons of salt;
• a teaspoon of vinegar essence.

Recipe:

1. Chop the onion finely, grate the carrots.
2. Cut the fish into chunks.
3. Cut the eggplants into small cubes.
4. Add vegetables to a saucepan and simmer for 40 minutes.
5. Add fish and after 40 minutes add vinegar.
6. Divide into banks.
7. Roll up and wrap in a warm blanket.

After a while, you can hide it for long-term storage. In the cold period, there will be completely homemade, tasty canned food on the table, which tastes superior to store products. It is nutritiously delicious and made from natural products only.

Canning for the winter: mackerel in tomato

Products for winter harvesting:

• fish fillet - 2 kg;
• tomatoes - 4 kg;
• 700 grams of onions;
• a kilogram of carrots;
• 200 grams of sugar;
• salt 2 large spoons;
• 2 tablespoons of vinegar;
• laurel leaf;
• ground red pepper;
• half a liter of vegetable oil.

A step-by-step cooking recipe is not difficult:

1. Grate the carrots.
2. Turn the tomatoes into mashed potatoes using a meat grinder.
3. Chop the onion finely.
4. Wash the fish, cut off the head, as well as the fins, cut into pieces.
5. Simmer in a saucepan for about 15 minutes.
6. Disassemble the fish into pieces and remove the bones.
7. In a bowl, mix vegetables, add granulated sugar, salt, oil and stir.
8. Cook for 1.5 hours.
9. Add fish and cook for another 25 minutes.
10. Add red pepper 10 minutes before finishing.
11. Place in sterilized containers and screw tightly.

In winter, this blank can be perfect for making soup or serving ready-made canned food for mashed potatoes.

Canned food for the winter from mackerel with vegetables

The components of the tasty preparation do not differ from the classic cooking recipes. It's simple, fast and inexpensive:

• medium-sized tomatoes - 3 kg;
• fish - 2 kg;
• a kilogram of bell pepper;
• 2 kg of carrots;
• a kilogram of turnip onions;
• 200 ml of sunflower oil;
• 200 ml vinegar 9%;
• 100 g granulated sugar.

It's easy to prepare:

1. Cut the fish into pieces, after cleaning it, cutting off the head, fins, tails.
2. Boil for 10 minutes in salted water.
3. Chop the tomatoes as desired with a blender or meat grinder.
4. Grate carrots, cut onions into rings.
5. Mix chopped vegetables with tomatoes and simmer for half an hour.
6. Add fish, oil, spices, vinegar and simmer for another 20 minutes.
7. Arrange in banks and roll up.

Mackerel recipe in oil for the winter

For cooking canned food in oil, you can skip vegetables. It is enough just to take a small amount of fish, wash it, gut it, cut off the head and tail. Transfer the fish with salt and leave for an hour. Put lavrushka, fish, spices in prepared jars and cover with oil. Cover the jars with lids and sterilize. It is necessary to sterilize by constantly adding water for 5 hours. Then roll up the jars tightly and wrap them in a warm towel.

Mackerel for the winter in the oven

Simple recipe with common ingredients:

• a couple of fish;
• a couple of onions and carrots;
• a teaspoon of salt;
• half a teaspoon of sugar;
• 100 ml of vegetable oil;
• Bay leaf.

Step-by-step cooking algorithm:

1. Chop the fish.
2. Grate the carrots and chop the onion.
3. Rub the fish with salt and sugar.
4. Put carrots, fish, onions in layers in a jar, pour oil, peppercorns.
5. Cover and place in the oven.
6. Preheat oven to 180 ° C and cook for 50 minutes.

Then pull everything out and roll it up.

Mackerel recipe with barley for the winter

For such a recipe, it is necessary, first of all, to boil the pearl barley until half cooked.Grate or cut vegetables into strips. Chop the tomatoes until puree. The fish must first be boiled, and then combined with stewed vegetables and cereals cooked until half cooked. Then pour oil and vinegar into the jars, also put all the spices. Then the banks must be sterilized for several hours.

As a result, the hostess will receive a delicious snack that can easily feed the whole family.

Homemade canned food: mackerel in tomato and vegetables

Ingredients for a culinary masterpiece:

• 2 kg of peeled fish carcasses;
• 3 kg of tomatoes;
• kilogram of onions, the same amount of carrots and peppers.
• half a liter of mashed tomatoes or sauce;
• 250 ml of oil can be sunflower or any vegetable;
• 200 g granulated sugar;
• 2 large rounded spoons of salt;
• black pepper in the form of peas;
• allspice
• a small spoon with a slide of citric acid;
• Bay leaf.

Algorithm for creating a blank:

1. Peel the tomatoes.
2. Cut the pepper into strips.
3. Grate half of the carrots on a coarse grater, cut the other half into cubes.
4. Add to the rest of the vegetables, add oil, salt, sugar and sauce.
5. Cook for 40 minutes after the vegetables have boiled.
6. Add both peppers.
7. Boil the fish and clean it from the bones.
8. Put the fish with vegetables, after boiling, cook for another 40 minutes.
9. At the end of the cooking process, add the lemon.

Boil for a couple of minutes and pour into glass containers.

Mackerel with beets for the winter

Products for a culinary masterpiece:

• a kilogram of fish;
• 200 g beets
• 700 g carrots;
• tomatoes 1.3 kg;
• 175 ml of any vegetable oil;
• coriander, mustard beans and other additives as desired;
• 1.5 tablespoons of table salt;
• vinegar 9% - 100 g.

Step-by-step cooking algorithm:

1. Puree the tomatoes through a meat grinder, place in a container with a thick bottom.
2. Over low heat, wait until everything boils, then add chopped fish, chopped root vegetables.
3. Be sure to salt everything, add fried onions, simmer for 90 minutes.
4. Pour vinegar 3 minutes before the end of cooking.
5. Arrange in containers and tighten.

Then roll the blank into a jar and wrap it with a warm towel. Wait a few days until it cools completely.

Canned food for the winter: mackerel with tomatoes

To prepare canned food with tomatoes, you need to take a couple of kilograms of fish and 1-2 kg of tomato. Tomatoes, before being mashed, are best left unskinned. To do this, it is enough to scald them with boiling water and make an incision crosswise. The skin comes off easily. Then you can process the tomatoes in mashed potatoes and stew with fish. Or just pour over the pre-cooked fish. The best option would be to use tomato, not tomato juice.

Lecho with mackerel for the winter

Food:

• 1 kg of headless fish;
• tomatoes 1.5 kg;
• a pound of onions and large peppers;
• 1 kg of carrots;
• 150 ml of sunflower oil;
• 50 g granulated sugar;
• 50 ml vinegar;
• salt to taste;
• add spices if desired.

Cooking algorithm:

1. Boil fillets for 25 minutes.
2. Disassemble the fillet into pieces, remove the bones.
3. Cut the pepper into strips and the onion into rings.
4. Place vegetables in a cooking container and sprinkle with sugar.
5. Scald the tomatoes with boiling water and peel them off.
6. Make tomato puree, mix with oil and vegetables.
7. Put on fire and cook everything over low heat.
8. After half an hour, add the fillet.
9. After 10 minutes, you can pour into containers and roll up.

This lecho will be to the taste of the whole family.

Mackerel with beans for the winter

Pre-soak the beans for 12 hours. The ingredients for harvesting canned mackerel with vegetables for the winter are as follows:

• 5 kg of fish;
• 3 kg of tomato;
• a kilogram of onions and carrots;
• 600 g beans;
• a glass of granulated sugar;
• 400 ml of vegetable oil;
• 3 tablespoons of sugar;
• 200 ml vinegar;
• bay leaf and pepper.

For cooking you need:

1. Puree the tomato and bring to a boil.
2. Add sugar, salt and butter.
3. Simmer carrots, onions for 30 minutes.
4. Add boiled beans, chopped fish and simmer for 40 minutes.
5. Add vinegar at the end and then seal.

Canned Mackerel with Vegetables and Rice

To cook mackerel in jars for the winter with rice and vegetables, you will need:

• 1.5 kg of mackerel;
• 300 g of boiled rice;
• 1.5 kg of tomatoes;
• 3 carrots;
• 3 bell peppers;
• 400 g onions;
• 200 ml of vegetable oil.

You need to cook like this:

1. Cut the fillet into pieces.
2. Chop the tomatoes and boil with 100 ml of oil for 10 minutes.
3. Add fish and simmer for another hour.
4. Fry grated carrots, onions and peppers in the remaining oil.
5. Add vegetables to fish and simmer for 20 minutes.
6. Add rice and cook for another 15 minutes.

The snack can then be rolled up and covered with a woolen blanket.

Canning mackerel with carrots

Canning can be done with a minimum set of vegetables. For a standard recipe, it is enough to have carrots, onions, and also tomatoes. The fish must be boiled, removed from the bones. Make mashed potatoes from the tomato, and stew the carrots and onions. Then mix everything, add oil and vinegar. Spread over hot jars and roll up. Can be further sterilized. In this case, using a multicooker or pressure cooker is perfect.

Spicy canned mackerel for spicy lovers

An excellent snack for those who prefer Asian cuisine. Mackerel for the winter in a jar in oil with the addition of hot spices. Ingredients:

• a pound of fish;
• carrots 300 g;
• chili 3 pieces;
• 300 g sweet pepper;
• 60 g table salt;
• a glass of vegetable oil.

Cooking instructions:

1. Cut the fillet into small pieces and boil in salted water for half an hour.
2. Cut the carrots and peppers into strips, and chop the chili peppers.
3. Put everything in a saucepan, add salt, oil and simmer for 20 minutes.
4. Roll everything into jars and turn over carefully.

As soon as after a couple of days the workpieces have cooled down, they can be hidden in the place of permanent storage.

Mackerel, canned at home with garlic and cloves

Ingredients for an excellent preparation:

• 2 pieces of mackerel;
• 4 carnations;
• a large spoonful of salt;
• 4 tablespoons of vegetable oil;
• a couple of bay leaves;
• two small spoons of sugar;
• a few peas of black and allspice;
• 4 cloves of garlic;
• a couple of branches of fresh dill.

You need to prepare like this:

1. Wash the fish, gut and cut into portions.
2. Salt the mackerel and leave to marinate.
3. After 60 minutes, prepare and sterilize the jars, in which put equal parts of all the spices.
4. Put the fish pieces and pour the oil on top.
5. Put the jars in a saucepan, pour water up to the shoulders and sterilize.
6. After 5 hours, you can pull out and roll up. Then wrap up so that they cool slowly and only after a couple of days the blanks are sent to a permanent storage place.

Pressure Cooker Canned Mackerel Recipe

To prepare a workpiece in a pressure cooker, it is enough to have simple ingredients:

• 900 g fillet;
• 3 tablespoons of oil;
• 15 black peppercorns;
• 3 teaspoons of oil;
• Bay leaf.

The recipe is easy to complete:

1. Cut the fillet and put in prepared jars.
2. Place the spices, salt and oil on top of the fish.
3. Place the lids on top, pour some water into the pressure cooker and place the jars.
4. Simmer for 2 hours.

Then all cans should be rolled up and prepared for storage.

Canned mackerel recipe in a slow cooker

For housewives who have a slow cooker in the kitchen, there is the following recipe for preparing mackerel fish for the winter with the following ingredients:

• 1 mackerel;
• 1 onion;
• 1 teaspoon salt
• a third of a spoonful of citric acid;
• half a glass of water;
• 80 ml of vegetable oil;
• Bay leaf;
• pinch pepper mixture.

Cooking in a multicooker is simple:

1. Chop the onion into rings.
2. Place two-thirds of the onion in a multicooker bowl.
3. Cut the gutted fish into slices.
4. Mix fish with pepper and spices.
5. Mix salt with citric acid.
6. Mix with hot water.
7. Place the fillet in chunks on top of the onion rings.
8. Pour in water.
9. Lay out the bay leaf and pepper.
10. Pour in vegetable oil.
11. Put on the "extinguishing" mode.
12. Cook for 6 hours.

Put in jars, previously prepared and sterilized. Close hermetically.

Canned mackerel with vegetables in a slow cooker

The following components are required:

• 1 fish;
• 1 carrot and 1 onion;
• a tablespoon of tomato paste;
• a teaspoon of granulated sugar;
• a tablespoon of oil;
• salt and pepper to taste;
• laurel leaf.

Instructions for preparing canned fish for the winter from mackerel:

1. Peel the fish, chop, pepper, salt and leave to marinate.
2. Cut the onion into rings, grate the carrots.
3. Put the vegetables in the multicooker bowl, add a little oil and put on the "Fry" mode for 10 minutes.
4. Pour in a glass of water and wait until it evaporates completely.
5. Lay out the fish.
6. Dissolve tomato paste in a glass of boiling water, add sugar, pour into the multicooker bowl.
7. Close the lid and put on the "extinguishing" mode.
8. Open the lid after 20 minutes.

Transfer the contents to clean jars and roll up.

Rules for storing homemade canned mackerel

The rules for storing canned fillet at home are the same as for other canned food. Above all, a cool temperature is important. But at the same time, in winter, the temperature should not fall below zero. A basement or cellar is best suited for storage. An unheated storage room or an insulated balcony is perfect for an apartment. And also it is necessary to protect the access of sunlight. The storage room for conservation must be dark and free of signs of mold and mildew on the walls. Throw away canned fish immediately if they are swollen. Otherwise, the whole family can be poisoned.

Conclusion

Any housewife can prepare canned mackerel for the winter. To do this, it is enough to have simple ingredients, as well as mackerel itself. The fish should be medium-sized, fresh, without signs of spoilage. Before preparing it, you need to wash, cut off the fins, head, tail. You can store canned mackerel in the basement, cellar or on the balcony. It is important that the cans are completely sealed and that the lids are not deformed during storage.

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