Mackerel in an autoclave at home: recipes with vegetables, in tomato

Content

1 Rules for preparing canned mackerel in an autoclave
2 A simple recipe for cooking mackerel in an autoclave
3 Mackerel with vegetables in an autoclave
4 Recipe for mackerel in tomato in an autoclave
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 unsurpassed dish. The aromatic, tender meat of this fish makes you want to eat it. This homemade preserve goes perfectly with various dishes, but it is best to serve this appetizer with boiled potatoes. But 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 beneficial substances.

Rules for preparing canned mackerel in an autoclave

Preparing canned food is not difficult; even a novice housewife can easily handle it. But in order for it to turn out delicious, you should follow some tips and recommendations:

It is better and easier to cut raw materials without completely defrosting them. In this case, the pieces will remain intact and will look more appetizing.
Jars with chopped pieces of raw materials should be placed only in a cold sterilizer.
If you put wet sand under each jar, this will protect glass jars from cracks on the glass during the process of preparing canned food.
To prepare canned food, you must strictly adhere to the technology. The temperature and pressure in the sterilizer must be clear. You need 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 mackerel prepared in an autoclave can be stored for the winter without losing its taste and beneficial properties.

A simple recipe for cooking mackerel in an autoclave

The simplest, but at the same time quite tasty, is the following recipe:

The original product must be cleaned, washed, the black film removed, cut into pieces and compacted tightly into jars.
Add a teaspoon of sugar, salt and 9% vinegar to each jar.
Next, add vegetable oil (a tablespoon) and your favorite spices and spices that go best with fish.
The next step is to roll up the jars and place them in the autoclave.
In this form, canned fish should be kept in a sterilizer for 50–60 minutes at a temperature not exceeding 120 °C.

Fish prepared according to this recipe turns out tender, soft, and you can hardly feel the bones in it. Canned food is perfectly preserved for the winter, and the product from such a jar will be an excellent decoration for any holiday table.

Mackerel with vegetables in an autoclave

Cooking mackerel with vegetables in an autoclave is a simple and successful recipe. Onions and carrots will add piquancy to the dish, and the result will be a very unusual snack.

For the recipe you need:

2 kg of raw materials;
salt, dessert spoon;
Bay leaf;
black pepper;
allspice;
medium carrots 2 pcs.;
bulb onions;
carnation

The cooking recipe is as follows:

Fillet the fish into pieces of 60–90 g, then add salt.
Cut the carrots into small cubes, but not too finely, otherwise they 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 jar.
Place the fish and vegetables as tightly as possible, but do not forget that there should be empty space between the top layer and the lid of the jar.
Place the jars in the sterilizer and turn them 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 goods to cool completely without removing them from the sterilizer.

After which the mackerel with vegetables prepared in the autoclave can be sent for long-term storage until winter. The resulting dish will delight you with excellent taste.

Recipe for mackerel in tomato in an autoclave

To prepare in tomato sauce, you need to provide the following ingredients:

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.

Below is a step-by-step recipe:

Thoroughly clean the fish, wash it, cut off the head and tail, ensuring absolute cleanliness inside.
Cut the carcasses into fairly large pieces.
Cut the peeled onion into half rings and the tomato into cubes.
Pour vegetable oil into a saucepan, heat and add 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 them up and place them in the sterilizer.
The temperature and pressure in the sterilizer should be the same as in previous recipes: 110 °C, pressure 3-4 atmospheres and cooking should take 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 preparing 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 preparation you will need the following ingredients:

cleaned and headless fish - 500 g;
black pepper - 3 pcs.;
vegetable oil - 15 g;
bay leaf - 1 pc.;
salt - to taste.

The following recipe differs little from the previous ones and looks like this:

Cut the fish into small pieces of 70–80 g.
Place bay leaf and pepper in the bottom of the jars.
Salt the mackerel pieces and compact them into the jar (not forgetting the gap between the fish and the lid).
Fill the container with vegetable oil.
Roll up the jars with the ingredients and place them in the sterilizer.

The temperature, pressure and cooking time remain the same as with classic cooking. Recipes for cooking mackerel in an autoclave can be seen in numerous videos.

Rules for storing mackerel cooked in an autoclave

Canned food prepared in a sterilizer can be stored for years if all preparation rules are followed. To make storage more reliable, the fish meat should be covered with oil or fat. And, of course, it is necessary to observe the temperature regime. It is advisable that this be a dry place with a temperature of 10–15 °C; a cellar or pantry is the best option.

Conclusion

Mackerel in an autoclave at home is not only healthier, but also safer than store-bought canned food.It is rich in iodine, calcium, vitamins, amino acids and microelements, which it 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.