Canned fish for winter

Fresh fish is cleaned and cut into pieces, put into jars, salt, spices - to taste.

Classic - bay leaf and peas

Is filled with oil 1.5-2 cm below the neck of the jar, buried with a twist-off lid or euro lid.

We load the cans into the autoclave, pour working water on the bottom of the autoclave -preferably without salts, so that the cans are free of plaque, close and heat up to 120 degrees.

After 40 minutes, turn off, and as the pressure equalizes, open and take out the ready-made canned fish.

It is very tasty and convenient to store ready-made canned fish.

It is better to buy fish in the fall - it is fatter and the prices are the lowest, the fish keeps freshness longer in the cold season.