Canned fish in a pressure cooker

Category: Blanks
Canned fish in a pressure cooker

Ingredients

a fish
vegetable oil
salt
peppercorns
lemon juice or vinegar

Cooking method

Canned fish, cooked at home in a pressure cooker, is no worse than store-bought and probably even tastier. They are cooked with love

I prepared canned food from herring, mackerel and pink salmon, but I haven’t tried it from any other fish, I have not a particularly fishy edge here.
Wash the fish, peel, cut off all the fins, cut into pieces, put in a bowl and pour water, let all the blood come out of it. Then drain the water and dry the fish a little.
I just washed the jars well, but the lids can be boiled for several minutes and closed hot. In each jar, I put three peppercorns, one or two allspice (you can put lavrushka, I did not add) and put the pieces of fish in the jars, sprinkling with salt at the rate of 1 hour l with a slide on a 0.5 liter jar (or 1 st l per 1 kg of fish).
We tamp the fish a little and add a few drops of lemon juice (or vinegar) and vegetable oil to each jar, so that it covers the pieces of fish a little. It is better not to stuff it under the very neck, the oil will boil and some of it will escape even through the closed lid.
We screw the jars with lids and place them in the pressure cooker bowl on a cloth or silicone mat. Pour water over the hangers of the jars, close the lid, cook under high pressure for 90 minutes (in the meat program, pressure 0.7). I cooked for 60 minutes, the bones are soft, but they feel.
After the signal about the end of the program, we wait for 15-20 minutes, when the pressure drops and the lid opens easily. Never let off steam on your own, glass jars may explode.
We take out the still hot jars from the pressure cooker, tighten the lids and turn them over on a towel until they cool completely.

Well that's all, everything is very simple.
Peace to your home and bon appetit!

Canned fish in a pressure cooker

Canned fish in a pressure cooker

Canned fish in a pressure cooker

Canned fish in a pressure cooker

Cooking program:

pressure cooker

Note

All of us more than once held a tin can with canned food in our hands. But rarely does anyone know us what the numbers and letters on its bottom mean. Meanwhile, this is the story that speaks about itself. On the bottom of the can is her "birthday:"

For most canned food, the date of their production does not matter, they can be stored for years. But herring, sprat, herring spiced or in a spicy sauce can be stored in your home refrigerator for just a few days. And canned milk - condensed milk, cream, coffee, cocoa should be stored no more than six months from the date of production. otherwise, large solid crystals of milk sugar - lactose, slightly soluble in water, appear in them.

How do you know when canned food is done? On the roof there is a row of letters and numbers. For example: 215B077. This means: 2 is the second laugh. 15 - the fifteenth; B - symbol of the month (A - January, B - February, B - March, etc., except for the letter 3, which is similar to the number 3); 077 - the index of canned food, which can be deciphered according to a special reference book (however, the buyer does not need this). In this case, 077 is “Horse mackerel in tomato sauce”. The upper row contains other designations: P 1446. This means: P - fish processing plant (there are also letters K - canning factories, M - meat and dairy factories, there are no other letters); 144 —iomer of the plant; 6-1976 (the last digit is always the last digit of the year in which the canned food was made).

There is a cipher on both the top and bottom covers, sometimes only on one side. Then he. takes several lines, but the first line is the plant number and the year of manufacture.

Since ancient times, it has been very important for a person not only to grow crops, to stock up on food.but not be able to save them. This was the guarantee of the preservation and extension of life itself. From time immemorial, people knew how to dry and dry, smoke and freeze, and later - salt and ferment. And they learned to preserve food for years not so long ago. A little over 160 years ago, canning was born and revolutionized our> nutrition

This happened in those years when the Emperor Napoleon I waged continuous wars. Oi has always believed that "the ability to win does not exist without the ability to supply." An order was given and a koi course was announced for the best way to preserve food for a long time. French chef François Apper managed to come out the winner. He made the world's first canned food, for which he received the honorary title "Benefactor of Humanity" and the state prize. The Society for the Promotion of French National Industry awarded Upper a gold medal and the honorary title "Benefactor of Humanity".

The cook, far from science, was able to use the achievements of scientists of his time. It was a period when biologists from different countries tried to find out: where do microbes come from? The Irishman Needham argued that microbes originate on inanimate substances. And the Italian Spallanzani argued that every microbe has its own microbe parent. The first scientist boiled meat broth in a bottle sealed with a cork, but after several hours there were again microbes in the broth, since they penetrated from the air through a loose cork. Spallanzani sealed the bottle tightly and boiled it too. Microbes did not appear. So scientists came to the conclusion that prolonged boiling of a closed product can keep it from external pathogens of spoilage. Upon learning of this dispute, Upper put several types of food in iron cans, sealed them tightly and boiled them for a while. The cans were opened only after 8 months, and it turned out that the products were in excellent condition. Since then, he has been preserving his life.

N. I. Guba - Secrets of the generous table

lettohka ttt
vernisag, Irochka, thanks for the recipe, I'm using it! In the meantime, bookmarks.
fedorovna1
Irina, Thank you Irochka! I will definitely do it first with herring and mackerel.
Ilmirushka
Irina, thanks for the delicious and non-spoiled recipe. Did you measure either the weight of the fish or the amount of oil? It turns out that there was "how much" fish and "how much oil it will take", right? And one more thing: close the lids tightly before cooking, or just cover the jars?
Seven-year plan
Irinka! It’s so good that I designed it as a separate recipe!
It seems to you that everything is simple! ... but for someone who has never done this in his life, strict instructions are needed !!! ... so that each action should be performed strictly point by point - not a step to the side !!!
Of course I did! Thank you!!!!!
Masha Ivanova
vernisag, Ira! Thanks a lot for the recipe! I will definitely do it!
Jiri
Ira, thanks for the recipe!
Fotina
So many times I wanted to make canned food at home, and something stops)
Tell me, how many jars of 250 ml do you need to cook?
Do you need to store it in the refrigerator, or can it be at room temperature? Will they stand for three months in the warmth, or is it dangerous?
mamusi
Oh, what a fish! The piece on the last 2 photos is simply breathtakingly salivating!)))
I want this!
I love canned fish! Thank you, Irish!
You are a sorceress! I feel you will push me to a feat!
vernisag
Natalia, Tatyana, thanks girls for stopping by!

Quote: Ilmirushka
Did you measure either the weight of the fish or the amount of oil? It turns out that there was "how much" fish and "how much oil it will take", right? And one more thing: close the lids tightly before cooking, or just cover the jars?
Ilmira, no, I did not measure the weight, how much it can be put into jars, so much will be removed
A 0.5 liter jar includes two mackerel fish, this is about 0.5 kg (without a tail, head, net weight) salt 0.5 tbsp for this amount, and the oils, as it were, just to cover the fish and close all the Lids tightly , for how much strength is enough, but they are cold and tight and will not close. Then, when we take it out of the multi, everything is hot and you also need to tighten the lids.
Quote: Seven-year
It seems to you that everything is simple! ... but for someone who has never done this in his life, strict instructions are needed !!! ...
Yes Svetik, but when I never did not understand everything, I want instructions, you are right, of course. Well, I certainly am not a big specialist in these matters, I do not do very much, but what I know I told like. Thank you for stopping by Svetul!

Masha Ivanova, Irina, to the health of the girl! Thanks for stopping by!
Quote: Fotina
Tell me, how many jars of 250 ml do you need to cook?
Do you need to store it in the refrigerator, or can it be at room temperature? Will they stand for three months in the warmth, or is it dangerous?
Svetlana, small jars boil as much as large pressure cooker works like a small autoclave, at temperatures above 100 degrees, all bacteria and dangers die under high pressure, in my opinion no. Of course, it is better to store in a cool room, such as a basement or cellar, but I don’t have one now and I keep it in a cool pantry. I don't put it in the refrigerator.

Quote: mamusi
I love canned fish! Thank you, Irish!
To the health of Rituel!
Quote: mamusi
You are a sorceress! I feel you will push me to a feat!
Yes, her, I'm a fairy. You have the sea next to you, the fish probably heaped up, all different
mamusi
There is fish, of course! Buy mackerel! Love her!
And I love herring and all ... I love the whole sea fish.
vernisag
Last year I was in Crimea, I saw bulls sold for 50 rubles a kilo, fresh from the ground, just caught, lovely
lana's light
Ira, thanks a lot for the recipe!
SV - Shteba, and the regime is "Fish"?
I will definitely try it one of these days. There are three small mackerels in the freezer, just enough for a taste.
And no one cooked without butter, in their own juice? I think the procedure is the same, but add a little water instead of oil?
Albina
Irina, beautiful jars of canned fish Who knows, it might come in handy. Bye bookmark
solmazalla
lana's light, Light, I'll get in, until Irishka answered. That's right, a little water, the fish will give its juice, just fill it up tighter. And in tomato sauce with vegetables, it's delicious too. But I set the regime for meat and more time than Irina, for a maximum of 1 hour 39 minutes. Yummy, yummy!
kavmins
very tasty, but with homemade canned food, there are still doubts about fish and meat, although there is Shteba ... but it would be so convenient ... especially in winter))) if I stop doubting, then I will definitely try
optimist
Quote: kavmins
but with homemade canned food, there are still doubts about fish and meat, although there is Shteba ...
what are the doubts
lana's light
solmazalla, thanks, I will take into account!
Mrs. Addams
Why was my post deleted?
Akvarel
I want to want to want .... And if I have such a simple pressure cooker on the gas. There, too, probably it will only turn out to cook longer?
A.lenka
For those in doubt, it's not difficult for me to quote the message of our Lena again. Kubanochki.
Quote: kubanochka
The whole point of a pressure cooker is that the boiling point rises under pressure. It is no longer 100 degrees, but 110-115. All bacteria and microorganisms die, including botulism, which does not die at normal boiling temperatures. Pressure also enables long-term storage. Without pressure, only in the refrigerator and not for long ...

Information for microbiologists of canning enterprises and students of food institutes of higher education.
From the book "Microbiology of food preservation" Under the general editorship of the head. Department of Food Technologies, Engineering and Agronomy, Odessa EITI NUPT, Ph.D. Stoyanova L.A.

"With increasing temperature, its destructive effect increases. According to Esti and Meyer, the spores of Clostridium botulinum died off: at 100 ° C - after 330 min, at 105" C - after 100, at 110 ° C - after 32, at 115 ° C - after 10, at 120 ° С after 4, at 125 ° С - after 1 min. Spores of yeast and molds are less stable, they die at (65 ... 80) ° С, spores of some molds can withstand heating up to 100 ° С. The thermal stability of microorganisms is influenced by the chemical composition of the medium, active acidity (pH), and the concentration of substances contained in the medium. The destructive effect of high temperatures is the basis of methods for the destruction of microorganisms in food, medical materials and other objects, which can be carried out by various methods. "


We have a temperature of 110-115 in our pressure cookers, so judge the cooking time. I always put the stew for 90 minutes, and during this time it is also being prepared. During this time, the bones are chewed in chicken legs.

I also put the stew for 90 minutes.
vernisag
Quote: Mrs. Addams
Why was my post deleted?
They just cleaned the topic, removed some of the statements and your message accidentally got there. But I remember him and I asked you a question (also deleted) How do you cook fish in sauce, just marinate without spices, and how and how much do you cook?





Quote: Akvarel
I want to want to want .... And if I have such a simple pressure cooker on the gas. There, too, probably it will only turn out to cook longer?
Check mark, to be honest, I don’t know, I don’t have such experience and I can’t say anything. Wait, maybe the girls will say something, maybe someone did something
Mrs. Addams

" - Are you offended at us or what?
- No, it's just unpleasant.
"
Comedy Women


vernisag, IrinaThank you for posting the recipe: someone did not know, but a reminder to someone

Irina, I do the same thing - peeled herring in jars (0.5 l) + black peppercorns + soy sauce (I have it, in my opinion, everywhere instead of salt), probably 1 tbsp. l. in a jar. And then everything is the same - I screwed the lids, into the pressure cooker with water "up to the shoulders", at the maximum pressure for 1-1.5 hours. It turns out in its own juice, the bones are soft. Basically, I have nowhere to store the blanks, so I do so (so that there is no smell) "to eat" a couple of jars.
(And small fish just in a slow cooker, stewed for two hours with soy sauce and a drop of oil, turns out like sprats)
vernisag
Mrs. Addams, Interesting, thanks a lot! I'll try with soy sauce too
Lanochka007
vernisag, thanks for the reciter, I will definitely try at Shtebe))
vernisag
To health Svetlana,
Fotina
They brought 2 kg of mackerel. On trial. It will defrost in the fridge, I will report back tomorrow evening.
Within Temptation.))
vernisag
Svetlana, will you do in jars or just in a bowl?
lana's light
Stebik is working for me now, making canned mackerel for me!
I took small jars, 0.25l each, as many as 8 pieces fit! Half prescription, with butter. And the other half is in its own juice. Let's see what tastes better
vernisag
Quote: Lana's Light
0.25l each, as many as 8 pieces fit!
Nii what to yourself! Did you completely cover the bottom row with water? How many minutes did you put it on? Better to set more time, hours are not enough in my opinion
lana's light
Quote: vernisag
Did you completely cover the bottom row with water? How many minutes did you put it on?
All 8 fit in one row!
I decided to put more time - 1.5 hours, as the girls advised, Meat mode
vernisag
Quote: Lana's Light
All 8 fit in one row!
Nii che yourself! Are they narrow and long or something?
optimist
vernisag, and how many fish are included in a half-liter jar, medium for example?
vernisag
Quote: optimist
and how many fish are included in a half-liter jar, medium for example?
Two mackerel fish, the net weight of the contents in the jar (with oil and spices) I have 480-500g.
I had large fish, about 350g (floor with a tail, head and entrails) In a 250g jar, one fish is included.
Fotina
In general, the little bird has befallen me.
On the "meat" program, after a full cycle of 1 hour 39 minutes, Shteba gave 104 degrees. I put a weight on the valve (I read it, they increase the pressure level this way), and for another 30 minutes. After the program - 105 degrees.
The fish needed 110-115 never reached. I do not know why. Sometimes Shteba gives 115 and 117, and sometimes 105. I don't know who it depends on.
It's scary to put away for storage.
Rituslya
Fotina, Svetlana, Shteba does not always give out an understandable temperature for me. I do not know what this is connected with ?! Maybe on the amount of content?
I do not know.
But I'll try it anyway. It's so curious to cook fish stew! But no, so we'll eat it anyway.

IraThanks for the recipe-cooking advice. I have never tried it, but you have such an appetizing fish that your hands itch just like that to try.
Irishik, thank you! Boom to cook.
Fotina
Rita, waited a little, and put it on for another half hour. Reached 109 "C)))
Total 160 minutes. I hope it was 100 minutes at 105 "C to kill botulism)
I can't imagine what happened to the fish there.
Creamy
Fotina, but it became normal with the fish, just the bones will be soft, I rubbed the vertebrae of the ridge with my fingers with my mackerel.
Fotina
Alevtina, I also hope for the best)) I read the forums of fishermen - they cooked for 2.5, and even for 3 hours.
A.lenka
Svetlana, and the pressure cooker did not pick on? It is very strange that after such a long cycle the temperature is so low.
Fotina
No, I didn't. I listened and ran my hand along the joint - nothing is felt. It seems to me that the volume was too large. 110-115 "C shows me when a potato, for example, is almost without liquid. And a little - a third of a bowl.
and today - 4 cans of 0.5, and water - to the very lids, that is, to the very top of the bowl. Maybe this is the case?
vernisag
So the shteba seems to show the temperature after the end of the program, when it goes to heating. in any case, during the program, when it heated up intensively, the temperature was higher. I don't even look at this temperature, on another pressure cooker I don't have such a function, I just know what the temperature is at high pressure during cooking.
A few years ago, when they were testing one pressure cooker, some craftsman put a sensor in a bowl and measured the temperature inside the bowl while it was working under pressure. On all programs, whether meat, vegetables or porridge, soup, the temperature was the same 118 degrees (the cooking time is only different on the buttons, and the buttons are just for antlers) there was only one pressure.
Therefore, she is not inclined to believe what she shows there after the completion of the program.
A.lenka
vernisag, Ira, I apologize for climbing into your branch with my experience. But it's just very hot!

Quote: Fotina
Maybe this is the case?
Maybe ... I do not add water to the lids, but to the hangers of the cans. There is still a decent amount of space left to the top. And somehow I tried to sterilize higher jars in a 5-liter bottle - the lid closed, but the pressure cooker did not get up to pressure at all.
Svetlana, I would experiment in your situation, and in order not to spoil the product, you can simply fill the cans with water. Try pouring water into the bowl at a lower level.
vernisag
Quote: A.lenka
Ira, I apologize for climbing into your branch with my experience
Helen, themes are created to share experiences.
So have fun as much as you like
lana's light
Quote: A.lenka
somehow I tried to sterilize higher jars in a 5-liter stem - the lid closed, but the pressure cooker did not get up to pressure at all.
Something similar happened to me too. I put 8 cans of 0.25 l each, filled them up to the hangers. I set the Meat mode for 1.5 hours to 0.7. After a while, the minutes began to decrease, but the pressure did not show. Moreover, the valve was not even closed at first, and the time had already started to be counted. Strange, this is the first time!
The result is like this:

Canned fish in a pressure cooker
The next time you need to add more oil or water and put it even tighter, otherwise my fish sticks out of the liquid by a third! This batch will be kept in the refrigerator because of this. But this is my own fault, and the recipe is excellent !!!!
vernisag
Quote: Lana's Light
After a while, the minutes began to decrease, but the pressure did not show. Moreover, the valve was not even closed at first, and the time had already started to be counted.
It’s strange that I’ve never let the staff with canned food down. Here I’m doing the second, in a pressure cooker-smokehouse, a brand, there’s always some kind of ambush. In it, the time immediately starts ticking, and not after reaching the pressure and constantly it drops a little
excess pressure, poddelevaet something like that (the staff is after all silent the whole program like a partisan, complete silence). So I walk around her, I look after how much pressure she has reached and how much time it takes for clean cooking, it is necessary to add more time or not, the hassle is shorter
And the staff works out everything clearly, you don't have to look, at the beginning there is a slight hiss, the valve closes and then silently it works all the given time, under high pressure.




The result is wonderful! But I still don't understand how so many cans fit into the bowl at a time.
lana's light
Quote: vernisag
how many cans fit into the bowl at a time
Itself became interested! I went and measured it and it turned out that the jars were not 0.25 liters, but 0.2 liters! sorry, the mistake came out ...
Moreover, they are not round, but flattened. Therefore, the bottom of the jar takes up less space than a regular mayonnaise jar.Only 5 pieces of mayonnaise fit ...
vernisag
Svetik, and your head is 6 liter?
lana's light
Quote: vernisag
the head is 6 liter
nope, 5 liter. Basically enough
By the way, my husband today deigned to eat my yours OUR canned fish and said that his wife is a culinary genius !!! I redirect a compliment to the author of the recipe !!!
vernisag
Quote: Lana's Light
that his wife is a culinary genius !!!
Wow! Where is the emoticon that strokes itself on the head? We need it urgently, Two!

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