One of the main functions of autoclaving is to destroy bacteria in canned products. One of the products that requires a special preservation method is fish. Thanks to the high temperature achieved in the autoclave, the consumption of canned fish is completely safe. Home-cooked meals made from such canned fish dishes are tasty and healthy.
Usually, the range of canned fish on the supermarket shelf consists of several species, differing only in the type of fish used. This is why gourmets who want to enjoy special tinned fish are looking for ways to make them themselves. In this article, you will find original recipes that are sure to delight.
Salmon in the autoclave
The oceanic fish, a member of the salmonid family, has its main range in the North Pacific Ocean in the Bering Strait region. The main value of this fish is its fish eggs, as the fish hatches only once and dies. It also has a very tasty flesh, rich in vitamins and beneficial elements. Salmon meat has the lowest calorie content of all salmonids – 120 kcal per 100 g, making it an excellent dietary food.
Canned salmon can be added to salads, pastries and snacks.
To make the ketchup in the autoclave, we need (for one 390 g jar):
- Keta fillet – 330 g;
- Black peppercorns – 4 pcs;
- Bay leaf – ½ leaf;
- Salt – 5 g;
- Vegetable oil – 1 tbsp;
- Dried chopped dill.
for 10 half-litre jars:
- Fish fillet – 2700 g;
- White bread – ½ piece;
- Onion – 5 pcs;
- Chicken eggs – 4 pcs;
- Refined oil – 1 tbsp;
- Salt – 50 g;
- Bay leaves;
- Black ground pepper;
- Aromatic ground pepper.
Method of preparation:
- Cut the fish fillet into pieces and season with salt (1 tablespoon of salt per 1 kg of fish). Let stand in the fridge for half an hour.
- Peel and chop the onion into medium cubes. Fry them in vegetable oil until golden.
- Soak the bread in cool water.
- Run the fish through a mincer with the onion and bread.
- Add the eggs, salt and pepper to the minced meat.
- Mix the minced meat thoroughly and form small balls of about 50 g.
- Boil the leftover fish (head, tail) in a broth at the rate of 1 kg of fish per 1.5 litres of water. Boil for 1,5 hours.
- Cook the cutlets in the broth until they are half done. Remove the cutlets with a spatula.
- Fill the jars with the broth and the cutlets in a 3:2 ratio and close the jars.
Sterilise the sachets in an autoclave for 0.5 hours at 110 degrees.
Sorrel with sauerkraut in autoclave
Ingredients needed:
- Mint shark (fillet) – 3,7 kg;
- Sauerkraut – 2 kg;
- Onion – 1 kg;
- Carrot – 0,2 kg;
- Spices for fish;
- Sugar – 4 tbsp;
- Tomato paste – 4 tbsp;
- Yes;
- Nelk;
- Aromatic pipratera;
- Black pipratera.
From the given amount of ingredients, we get about 11 jars with a capacity of 720 g. We prepare according to the following plan:
- Brown the mint fillet in flour until it reaches a golden crust.
- Clean the carrot and onion. Dice the onion and grate the carrot with a coarse grater.
- Fry the sauerkraut with the carrot and onion. Add the tomato paste, fish seasoning, sugar and simmer until cooked.
- Then layer everything in the jars – first the sauerkraut, then the fish, adding 1 clove, 2 aromatic peppercorns and 6 black peppercorns.
Close the jars and place them in the autoclave for 30 minutes at 110 degrees.
