Content
- 1 Rules for the preparation of canned mackerel in an autoclave
- 2 A simple recipe for making mackerel in an autoclave
- 3 Mackerel with vegetables in an autoclave
- 4 Mackerel in an autoclave tomato recipe
- 5 Canned mackerel in oil in an autoclave
- 6 Rules for storing mackerel cooked in an autoclave
- 7 Conclusion
Mackerel in an autoclave at home is an unbeatable dish. The fragrant, tender meat of this fish just wants to eat. This homemade preservation goes well with various dishes, but it is best to serve such an appetizer with boiled potatoes. But also as an independent dish, prepared in this way is excellent. You can season pies, soups, and also add to salads. Cooking in a sterilizer makes it not only amazingly tasty, but also allows you to preserve all the nutrients and useful substances.
Rules for the preparation of canned mackerel in an autoclave
It is not difficult to prepare canned food, even a novice housewife can easily cope with this. But in order to make it tasty, you should follow some tips and tricks:
- Raw materials are better and easier to cut without defrosting to the end. In this case, the pieces will remain intact and will look more appetizing.
- Jars with cut pieces of raw materials should be placed only in a cold sterilizer.
- If you put wet sand under each jar, it will save glass jars from cracks on the glass during the preparation of canned food.
- For the preparation of canned food, it is necessary to strictly adhere to the technology. There should be a clear temperature regime and pressure in the sterilizer. It is necessary to cook fish at a temperature of 120 ° C for at least half an hour, this temperature regime will destroy botulism bacteria, which are extremely dangerous for humans.
Canned food made from mackerel in an autoclave can be stored for the winter without losing its taste and useful properties.
A simple recipe for making mackerel in an autoclave
The simplest, but at the same time quite tasty, is the following recipe:
- The original product must be cleaned, washed, removed the black film, cut into pieces and tamped tightly into jars.
- Add a teaspoon of sugar, salt and 9% vinegar to each jar.
- Then add vegetable oil (a tablespoon) and your favorite spices and herbs that go best with fish.
- The next step is to roll up the jars and place them in the autoclave.
- In this form, canned food with fish should be kept in the sterilizer for 50–60 minutes at a temperature not exceeding 120 ° C.
The fish cooked according to this recipe turns out to be tender, soft, and the bones are practically not felt in it. Canned food is excellently stored for the winter, and the product from such a jar will be an excellent decoration for any festive table.
Mackerel with vegetables in an autoclave
Cooking mackerel with vegetables in an autoclave is a simple and successful recipe. Onions and carrots add spice to the dish, and the result is a very unusual appetizer.
For the recipe you need:
- 2 kg of raw materials;
- salt, dessert spoon;
- Bay leaf;
- black pepper;
- allspice;
- medium carrots 2 pcs.;
- onion;
- carnation
The cooking recipe is as follows:
- Mill the fish into pieces of 60–90 g each, then add salt.
- Cut the carrots into small cubes, but not very finely, otherwise it will boil. Cut the onion into small cubes.
- Place in sterilized jars in layers alternately with vegetables.
- Add several grains of different peppers, a laurel leaf and one clove to each of the jars.
- Place fish and vegetables as tightly as possible, but do not forget that there should be an empty space between the top layer and the lid of the jar.
- Put the jars in the sterilizer and turn on.
- Bring the pressure and temperature in the sterilizer to 110 ° C and four atmospheres, respectively, and simmer the canned food for 40 minutes.
- Allow the prepared canned food to cool completely without removing it from the sterilizer.
After that, the mackerel with vegetables, ready in an autoclave, can be sent for long-term storage until winter. The resulting dish will delight you with excellent taste.
Mackerel in an autoclave tomato recipe
For cooking in tomato sauce, the following ingredients must be provided:
- 3 medium fish;
- 1 large tomato;
- 2 tbsp. l. tomato paste;
- 1 large onion;
- 2 tbsp. l. vegetable oil;
- 1 glass of water;
- sugar, salt, pepper - to taste.
Next step by step recipe:
- Thoroughly clean the fish, wash, cut off the head and tail, achieving absolute cleanliness inside.
- Cut the carcasses into large enough pieces.
- Cut the peeled onion into half rings, and the tomato into cubes.
- Pour vegetable oil into a saucepan, heat and put vegetables, simmer for 10 minutes.
- Add tomato paste, salt, sugar, water and pepper to the stewed vegetables, stir and remove from heat.
- Fill the jars with pieces of fish and pour the prepared sauce, roll up and place in the sterilizer.
- The temperature and pressure in the sterilizer should be the same as in the previous recipes: 110 ° C, pressure 3-4 atmospheres and should cook for 40-50 minutes.
Canned food prepared according to this recipe melts in the mouth and will surprise even the most demanding gourmets. The recipe for making mackerel with vegetables and tomatoes in a homemade sterilizer is no different from cooking in a Belarusian autoclave.
Canned mackerel in oil in an autoclave
For cooking, you will need the following ingredients:
- peeled and headless fish - 500 g;
- black pepper - 3 pcs.;
- vegetable oil - 15 g;
- bay leaf - 1 pc .;
- salt to taste.
The further recipe differs little from the previous ones and looks like this:
- Cut the fish into medium-sized pieces of 70-80 g.
- Put bay leaf and pepper in jars at the bottom.
- Salt the mackerel pieces and tamp them into a jar (not forgetting the gap between the fish and the lid).
- Fill the container with vegetable oil.
- Roll up the cans with ingredients and place them in the sterilizer.
The temperature, pressure and cooking time remain the same as in classic cooking. Recipes for autoclaving mackerel can be seen in numerous videos.
Rules for storing mackerel cooked in an autoclave
Canned food prepared in the sterilizer, subject to all the rules of preparation, can be stored for years. For more reliable storage, fish meat must be coated with oil or fat. And, of course, you must observe the temperature regime. It is desirable that it is a dry place with a temperature of 10-15 ° C, a cellar or storage room is the best option.
Conclusion
Mackerel in an autoclave at home is not only healthier, but also safer than canned tin cans. It is rich in iodine, calcium, vitamins, amino acids and trace elements, which does not lose even after heat treatment. And the ability to independently regulate the addition of seasonings, salt and other ingredients allows you to prepare canned food to your taste.
