Home canning of fish for the winter

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients. You will need small river fish. Suitable for all types. Rudd, carp, crucian carp... It is better to use salad oil or any purified vegetable oil.

2. Step 2:

   

   The fish is well cleaned of scales, gutted, cut off the heads, tails and fins. Wash the carcasses thoroughly, removing all the black films from the abdomen. Cut each fish into pieces about 2.5 - 3 cm wide. Very small fish can be left whole.

3. Step 3:

   

   Put the pieces of fish in a deep bowl and add salt, a little more than a fry. Mix well to dissolve the salt.

4. Step 4:

   

   Take well-washed half-liter jars. At the bottom of each jar, put a bay leaf, a few peas of pepper and place pieces of prepared fish tightly to the middle. And again put the lavrushka, peppercorns and pour in a couple of tablespoons of vegetable oil.

6. Step 5:

   

   Then fill the jars to the top with fish. Don't forget to tamp. When boiled, the fish settles very much. On top of the fish again put pepper, bay leaf and pour oil.

7. Step 6:

   

   Cover the jars with lids, put a small load and put it in a suitable container for sterilization. Pour water under the lids and sterilize on low heat for 4 hours. Then turn off the fire and leave it in this form overnight. The next day, add water and sterilize for another 4 hours. Then seal the jars tightly with lids and let them cool completely in the same, hot container.

8. Step 7:

   

   Such canned food is fine all winter until spring. Without any vinegar added. The fish turns out to be very fragrant and delicious. The beauty is that the bones soften well and they can be perfectly eaten. They will perfectly replenish your body with potassium, calcium and phosphorus. And this is very useful for both adults and children!

9. Step 8:

   

   Canned fish are perfect for a snack. They can be seasoned with any greens, onions and added to salads. Cook for the health of your family. enjoy your meal!