Canned crucian carp

In most families, crucian carp are associated with cooking in a frying pan, and a little less often - in the oven. But there is also an excellent, very tasty method of storing fish for a long time - canning. Canned crucian carp prepared according to our recipes can easily replace canned sea fish products. By adding vegetables, sauce and spices during the manufacturing process, you can give your canned food your own personal taste. We offer the best and simplest manufacturing options that will be appreciated not only by family but also by guests.

Individual manufacturing

There are certain manufacturing features that will allow you to create a snack that is even tastier than its sold counterparts:

Only the freshest fish, on the surface of which there is no damage, is suitable for preservation;
Vegetable, corn or olive oil will help increase the shelf life and taste of the dish;
spices, tomato sauce and seasonings will make the appetizer more delicious and fragrant;
roll the workpiece into glass jars. The largest size should not exceed 1 liter.

Fundamentally. Before putting pieces of crucian carp into containers, you need to sterilize the jars. Such preparatory preparation will help increase the shelf life of canned food.

How to create canned crucian carp at home

By following the usual cooking tips, everyone will be able to prepare a breathtakingly tasty snack the first time. We offer the best manufacturing options that even discerning gourmets will appreciate.

Canned crucian carp in an autoclave

“Krasnodar” sauce – 120 ml;
crucian carp – 3 kg;
Bay leaf;
flour – 30 g;
olive oil – 550 ml;
salt;
carrots – 550 g;
sugar – 100 g;
onion – 550 g;
dark pepper – 5 peas;
tomato paste – 500 ml.

How to cook canned food in an autoclave:

Remove scales from crucian carp. Get the insides out. Cut into portions. Transfer to a deep container.
Add salt. Mix and roll in flour. Place in a frying pan and fry until golden. Cool.
Cut the onions into rings and the carrots into strips. Heat a saucepan with oil. Add vegetables and fry until soft. Transfer to a cauldron.
Pour in tomato paste and sauce. Add a little water. Simmer for half an hour.
Prepare glass jars. Lay out the fish pieces, pouring sauce over any layer. Place very tightly, because during the stewing process the products will become significantly smaller in volume.
Place a bay leaf and a few peppercorns in each jar. Pour in oil and roll up.
The autoclave temperature will need to be 120°. Place the blanks.
Cook for half an hour. Remove when the jars are one hundred percent cool.

Canned crucian carp in a slow cooker

The preparation has an inimitable taste and a long shelf life.

vinegar – 40 ml (9%);
crucian carp – 2 kg;
dark pepper;
sunflower oil – 0.5 multi-cups;
salt;
sugar – 15 g;
water – 130 ml;
tomato paste – 20 ml;
cloves – 2 pcs.;
carrots – 260 g;
sugar – 1 multi-glass;
onion – 260 g.

Prepare the carcasses, clean and remove the entrails. Cut off fins, heads and tails. Wash well in running water. Cut into pieces and place into the bowl of the device.
Cut the carrots into cubes and the onions into rings. Transfer to a cup.
Mix the oil with tomato paste. Add salt. Add spices, add sugar. Pour water and stir. Add the resulting sauce to the fish.
Set the “Quenching” mode. Timer – 7 hours. This is still enough for the bones to become soft and the fish to be one hundred percent saturated with the sauce. Immediately after production, the snack is ready to eat.
For long-term storage, place the workpiece in prepared jars. Close with metal lids. When cool, put in a cool place out of direct sunlight.

Canned fish in the oven

crucian carp – 2.5 kg;
tomatoes – 460 g;
Bay leaf;
vegetable oil – 260 ml;
spices;
carrots – 560 g;
large salt;
onion – 560 g.

Wash and clean the crucian carp. Gut them, then cut off the heads, tails and fins. Cut the carcasses into medium-sized pieces.
Cut onions and carrots into slices, tomatoes into cubes.
Jars must be unstained and dry. Lay out the fish, sprinkling any layer with salt and spices.
Cover with foil and place in a cool oven. It is not allowed to put it in a hot place, otherwise the glass will burst. Set the temperature to 110°. Leave for 5 hours.
Boil the oil separately. Take out the blanks and pour in bubbling oil. Roll up.

Canned food with added oil and spices

Spices will help you prepare canned food with the richest and most unusual taste. The oil will increase the shelf life of the product.

crucian carp – 4 kg;
dark pepper – 40 peas;
bay leaf – 3 leaves;
water – 1.6 l;
onion – 460 g;
allspice – 8 peas;
carrots – 270 g;
sunflower oil – 240 ml;
salt – 30 g;
cloves – 7 buds.

Remove scales, entrails and black film in the abdomen. Wash thoroughly.
Large specimens are cut into pieces, small ones can be left whole.
Place in a cauldron. Sprinkle with salt. Add cloves and pepper to taste.
Cut the onions into rings. Grate the carrots. It is better to use a grater for Korean carrots.
Add vegetables to crucian carp and mix.
Fill with water and oil. Place on high heat and close with a lid.
When steam comes out of the cauldron, turn the burner to low. Simmer for 2 hours.
Remove from heat and cool one hundred percent. To speed up the process, you can put it in the cold.
If canned food is needed for long-term storage, then when it’s hot, immediately put the product into prepared containers and roll it up.

Secrets and tricks

These simple tips will help you make canned food more delicious:

There is no need to remove the bones from the crucian carp. They soften perfectly during the manufacturing process.
It is recommended to place the fish tightly in containers, but there must be at least 2 centimeters left before the lid.
Only rolled up jars under tin lids are sent to the autoclave. When heated, they bend, and after cooling they return to their original position.
The shelf life of canned food is six months, but it is better to use it within the first 3 months. When storing the preparations for more than six months, the crucian carp will become liquid and crumbly.
The workpieces should be stored at a temperature of +1°…+13°. It is not allowed to freeze them. This will significantly worsen the properties of canned food. The highest humidity in the room does not have to exceed 70%.
If the product has changed in appearance, thickness or smell, then you should stop consuming it - this means that the canned food has expired.

When making, there is no need to be afraid of tests. You shouldn’t limit yourself to adding just regular dark pepper. You can create several batches at once, adding nutmeg, ginger, allspice, and coriander to different jars. This way, you can vary the taste by preparing an unusual snack for the winter.

Canned crucian carp

Crucian carp are undemanding fish, but very tasty. No one will refuse to taste crucian carp in sour cream or baked in the oven. Salted crucian caviar tastes as good as the caviar of valuable fish. Gourmets highly appreciate its taste properties. In order to preserve the crucian catch without loss, it is quite easy to preserve the fish by adding oil or tomato.

Canned crucian carp tastes even better than almost all commercial ones made from various valuable species of fish. And they are incomparable in terms of cost. You will always have a pleasant snack on hand, a valuable ingredient for fish salads or savory soups.

How to create canned crucian carp

Preservation of any river fish is done using 2 methods:

Long simmer

Place cleaned and gutted crucian carp without heads/tails in a cauldron or wide, high-quality cast-iron frying pan with a heavy, tight-fitting lid. Add a few laurel leaves, peppercorns, and other spices as desired. Place on high heat. When the juice released from the fish boils and steam comes out from under the lid, reduce the heat to a minimum. The fish is simmered for 4-5 hours. Place the fry into sterilized jars and seal immediately.

During the simmering process, do not open the lid and do not stir the fish, otherwise it will fall apart and turn into a solid mess. You can add vegetable oil or tomato paste diluted with boiled water before stewing. For 1 kg of crucian carp, a glass of oil or 2 tbsp is enough. l. paste diluted with a glass of boiled water. Instead of paste, you can use tomato juice or create it yourself by boiling tomatoes with spices.

Putting fish straight into jars

Sterilized containers are prepared and laurel and peppercorns are placed at the bottom. You can add horseradish roots, clove buds and other spices. Place the fish, cover the jars with lids, and set them to sterilize. Sterilization time depends on the chosen method. In a slow cooker or pressure cooker for 1-2 hours, in an autoclave - 40 minutes, in the oven - 4-5 hours.

Oil and tomato juice are also added to the jars or dispensed with. The mass of fish with the filling must not reach the neck of the jars by a couple of cm, so that the liquid does not leak out during sterilization. If desired, add vegetables (onions, carrots, beans) or cereals (barley, rice). They are laid in layers, alternating layers of fish and vegetable/cereal additives.

Homemade canned crucian carp

You can make preparations for future use using any method you like for preserving river fish. Or come up with your own recipes for canning crucian carp. For those who regularly prepare vegetables, the preservation process is not difficult. The main thing is to carefully sterilize dishes and all tools. Then long-term safety is promised.

How to create canned crucian carp with vegetables

For 1 kg of fish you will need:

carrots - 1-2 pcs.
onion - 1-2 pcs.
vegetable oil
sugar - 1 pinch
salt - 1 tbsp. l.
spices - to your own taste

Fry the crucian carcasses in advance in oil until thick and golden brown.

Finely chop the onion and carrots. Fry the onion, then add carrots and spices (salt, sugar, pepper, fresh herbs, other spices, at your discretion). Pour in 1-2 glasses of water, simmer for half an hour over low heat.

Place fish in jars, pour hot sauce over any layer, and roll up immediately. For long-term storage (1-2 years), it is safer to additionally sterilize the jars of fish, only then seal them.

Canned crucian carp in tomato

For 2 kg of crucian carp you will need:

onion - 2 pcs.
carrots - 2 pcs.
butter - 1/2 cup;
tomato paste - 3 tbsp. l.
sugar - 1/2 tbsp. l.
7% vinegar - 1 tsp.
water - 1 glass
salt - 2 tbsp. l. (without slide)
spices - to taste
water - 2 glasses

Throw small fish whole, cut large fish into small, similar pieces.

Cut onions and carrots into thin half rings. Carrots can be grated or cut into small cubes.

Create a sauce from tomato paste, butter, salt, sugar. Add other favorite spices as you wish. Mix the mixture well, adding boiled water.

Place the fish in layers in the bowl of a slow cooker. Sprinkle any layer of fish with carrots and onions. Pour over the sauce.

Set the “Quenching” mode and let the mixture simmer for 3-4 hours. Then place the fried fish in containers and roll them up.

In the absence of a multicooker, simmer the fish for 5-6 hours in a thick-bottomed container over low heat.

Homemade canned crucian carp - sprats

For 1.5 kg of small fish:

tomatoes - 2-2.5 kg
onions - 2-3 pcs.
salt - 1.5 tbsp. l.
pepper - 8-10 peas
laurel - 7-8 leaves
sugar - 150 g
salt - 1.5 tbsp. l.
vinegar - 100 ml
flour for dredging fish
vegetable oil for frying

Sprinkle crucian carp, cut into pieces, with salt, and let them lie for an hour. Later, roll in flour and fry the pieces in oil on all sides.

Bring the pureed tomatoes to a boil, add chopped vegetables, sugar, pepper, bay leaves, vinegar and other seasonings at your discretion. Cook for half an hour. You can fry the vegetables ahead of time before adding them to the sauce.

Place fish in boiled containers in layers, pouring tomato sauce in layers. Place the jars in a pan with heated water, boil for about an hour, and roll up.

We will be grateful to readers if they continue the topic “How to create canned crucian carp” in the comments and share their recipes.

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Canned crucian carp at home - fast, simple and delicious!

As is clear, most people love to eat not only fresh, fried or stewed fish, but also canned products. And who doesn’t love canned crucian carp at home? Naturally, there is nothing in the world tastier than homemade twist. After all, not every manufacturer of canned fish approaches the production of this popular product quite enthusiastically and scrupulously. Well, when choosing suitable raw materials, I don’t particularly strive to use only high-quality fish. But homemade canned crucian carp is an excellent alternative to a store-bought product. They are much cheaper in price and more comfortable for the body. The usefulness of canned crucian carp at home is beyond any competition! And if you prepare this culinary masterpiece from fish that your spouse caught while relaxing on a fishing trip, then the positive properties and profitability of this dish are simply countless. This means, let's carefully study how to create canned crucian carp quickly, simply and simply, without spending a lot of effort and energy on this event.

Canned crucian carp in tomato – step by step {instructions}

To produce canned crucian carp in tomato, you will need the following products:

crucian fish – 1 pc. by 1-1.5 kg;
tomato paste and Krasnodar sauce - 3-4 tbsp. spoons;
onions – 3 pcs.;
carrots – 2 pcs.;
table vinegar – 1 teaspoon;
salt, ground black pepper, seasonings.

So, let’s learn how to prepare canned crucian carp, the recipe for which I borrowed from my own grandmother, who was reputed to be a great culinary wizard.

To begin with, let's take our fish, clean it of scales, pull out the insides and cut off the head. It is better to cut it into portions for greater effect. Place all the fish in a previously prepared saucepan and leave for a while while we prepare the sauce for pouring. In principle, this entire function can be performed not in a saucepan, but in a pressure cooker. Canned crucian carp in a pressure cooker will turn out even more beautiful, healthier and more nutritious. Well, then, if you have such equipment, then put the fish in a pressure cooker, salt and pepper it, sprinkle it with your favorite seasonings and go ahead and prepare the sauce. Take tomato paste or Krasnodar sauce, put it in a container and fill with water, about 1 glass. Add table vinegar and stir everything thoroughly. If you want your homemade canned crucian carp to be sweet and tender, then it is more important to use “Krasnodarsky” sauce when cooking. And if you like sour things, then take better tomato paste. Next, pour the purchased liquid into our fish in a pressure cooker. Later, peel the carrots and onions. Grate the carrots on a large grater or cut into strips, and the onion into half rings. Place all the prepared vegetables for the fish in a pressure cooker and simmer for a long time over low heat. For me, this process continues for about 2 hours, until the fish bones are boiled to a soft mixture. Yes, this whole mass needs to be lightly salted and peppered for a spicy effect. When our culinary masterpiece is ready, place it on a plate, garnish with herbs and serve.

Canned fish from crucian carp for the winter

You can also prepare canned fish from crucian carp for the winter. For this event we will need the following components:

Medium-sized crucian carp - 4-5 pieces;
Carrots – 4-5 pieces;
Onions – 4-5 pieces;
Vegetable or olive oil – 0.5 cups;
Sugar – 3 tbsp. spoons;
Salt – 1 tbsp. spoon;
Water.

So, before preparing this dish, you need to prepare the containers in which we will roll our fish. We take half-liter or liter jars and sterilize them. In the meantime, we clean, gut, wash and cut off the heads of our crucian carp. Pour more vegetable or olive oil into the frying pan and fry the crucian carp on both sides until golden brown. Prepare the sauce. Fry onions, cut into half rings, and carrots, chopped into strips, in a frying pan. When the vegetables acquire a pleasant yellow color, add water. Salt and pepper the resulting mass and add sugar. Add your favorite spices in the following order. They will not only make the dish your personal masterpiece, but also improve its taste. Cook the vegetable mass for about 20-30 minutes over low heat, so that the sauce does not boil, but simmers slowly over the fire. We put our fish in sterilized, prepared jars and fill it with hot sauce. We pack everything tightly and neatly. Roll up with steel lids. That's all the wisdom of preparing homemade canned food for the winter!

Preparing canned crucian carp in an autoclave

You can also prepare superbly tasty and healthy canned crucian carp in an autoclave, which will be much better than the store-bought counterpart in almost all respects. So, to make this dish we will need the following ingredients.

Crucian fish – 2-3 kg;
Vegetable or olive oil – 0.5 l;
Carrots – 5 pcs.;
Onions – 5 pcs.;
Tomato juice or paste – 0.5 l;
Krasnodar sauce - 5 tbsp. spoon;
Black peppercorns – 5 pcs.;
Sugar – 5 tbsp. spoon;
Salt;
Flour or crackers - 2 tbsp. spoons for breading.

In order to prepare canned fish in an autoclave, you need to peel and rinse our crucian carp, cut them into portions and put them in a deep bowl. Salt and pepper the pieces of crucian carp, roll them in flour or breadcrumbs and fry until golden brown on both sides. Place on a large platter to cool. Meanwhile, cut the onion into rings and carrots into strips. Heat a frying pan, add sunflower or olive oil and add vegetables. Fry the vegetables until golden brown. Pour the resulting mass into a cauldron and add tomato juice, Krasnodar sauce and a little water. Simmer the resulting mass over low heat for about 25-30 minutes. Then, take the previously prepared half-liter jars and place the fish and sauce in them in layers. A layer of fish, a layer of vegetable sauce, etc. Pack the food tightly, because during stewing, the entire contents of the cans will significantly decrease in volume. Add 1 bay leaf and several peas of aromatic and black pepper to one jar. Pour the contents of the jar with vegetable or olive oil so that the mass is one hundred percent covered. Preserve the jars and put them in an autoclave. The temperature of this equipment must be 120C 0. Canned food should take 25-30 minutes to prepare. After they have cooled one hundred percent, remove the jars from the autoclave. That's all! The most delicious and healthy canned crucian carp is ready for use.

You can also prepare sprats from crucian carp, which will be much tastier and healthier than similar store-bought products. And preparing such products is very easy, even pleasant. Receiving compliments on your own housekeeping is a very pleasant thing! Cook amazingly delicious food and live healthy!

Canned crucian carp at home

Experienced housewives have long known that you can preserve not only vegetables and fruits, but also fish. The types of fish that can be kept at home include crucian carp. Thanks to long-term simmering during cooking, all its small bones soften, which makes it even more delicious than when frying and baking. Canned crucian carp is made at home in oil and tomato, with or without vegetables. The presence of a huge number of recipes for this snack allows you to choose its version for almost any taste.

Individual manufacturing

The process of canning crucian carp is of moderate complexity, but requires a significant time investment. If you are ready to spend half a day creating delicious fish preparations, all you have to do is figure out the technological aspects and start cooking.

For the preparation of all dishes, including canned food, it is necessary to use the freshest river fish. If the crucian carp are still splashing around in the basin before cooking, it is impossible to doubt their freshness. But often the fish has to be obtained after it has stopped showing signs of life. In this case, it needs to be examined closely. Cloudy eyes, dull gills, scales covered with stinking mucus, and a swollen belly indicate that the crucian carp were caught a very long time ago; it is not allowed to eat such fish. If you previously froze new crucian carp, then allow them to thaw in natural conditions, then they can be used for making canned food.
Before making canned crucian carp, you need to clean and gut it. To prevent the scales from flying all over the kitchen, clean them by immersing them in a container of water. If you do not have a special board with a fish tail clamp, wear fabric gloves, otherwise the crucian carp will slip out of your hands every now and then. After cleaning the crucian carp, remove the fins, tail and head - they are not necessary for canning. It is also necessary to gut the fish and remove the black film lining the belly. If you find caviar, do not throw it away, but pickle it or fry it.
You should clean and, especially, gut the crucian carp as carefully as possible, so as not to destroy the gall bladder. Otherwise, canned fish will have a nasty smell and taste.
The cooked fish is cut into pieces of the size specified in a specific recipe. Usually it is 3-4 cm. Then it is stewed or immediately put into jars if the recipe provides for long-term sterilization.
In order for canned fish to be stored well, it needs to be simmered for a long time separately or with vegetables. You can create this in a cauldron, thick-walled saucepan, slow cooker, also in the oven, or specifically in jars. Usually it takes from 3 to 6 hours to make canned crucian carp.
When stewing crucian carp, it is not recommended to stir them, otherwise they will fall apart, turning into an amorphous mass.
Cans for canned fish must be thoroughly washed and sterilized. They are closed hermetically with metal lids, screw-shaped or rolled with a special key. Lids also need to be sterilized before use. Usually they are boiled for this purpose.
Canned fish is prepared in small jars, usually half a liter. Specifically, most recipes indicate the sterilization time based on them. If you have smaller or larger jars, the sterilization time needs to be adjusted accordingly.

Canned crucian carp in oil

Composition (for 4-4.5 l):

crucian carp – 4 kg;
refined vegetable oil – 0.75 l;
bay leaf – 3 pcs.;
salt - how much will be needed;
dark and aromatic pepper - to taste.

Rinse, clean the crucian carp, gut and rinse again. Cut off fins, heads, tails. Cut the fish into 3-4 cm pieces.
Rub the pieces of crucian carp with salt and leave for half an hour.
Rinse and sterilize the jars, place pieces of crucian carp on them. You need to pack the fish as tightly as possible, otherwise 8-9 half-liter jars and 3 glasses of oil may not be enough for you.
Crush the laurel leaf and grind it together with peppercorns using a special mill.
Mix the oil with seasonings and pour into a saucepan.
Heat the oil. Pour it over the fish in the jars.
Cover the jars with the prepared lids.
Place a towel on the bottom of a large saucepan and place jars of fish on it.
Pour warm water into the pan. Its level should reach the hangers of the cans.
Place the pan on the stove and heat the water over low heat until it boils.
Sterilize jars of fish for 3.5-4 hours if you have half-liter jars. Liter jars need to be sterilized for at least 6 hours. It is enough to sterilize jars with a volume of 0.25-0.35 liters for 2.5 hours. Don’t forget to check the volume of water in the pan, adding it from time to time. Do not forget that the water must be warm, otherwise the glass may break.
After the designated time, carefully remove the jars from the pan and roll up.
Turn the jars over, cover with a wool blanket and leave for a day. When cooled in a steam bath, canned food undergoes additional sterilization, which is why it is better stored.

Cooled cans of canned crucian carp in oil must be placed in the refrigerator, where they should be stored.

Canned crucian carp in tomato

Composition (for 3-3.5 l):

small crucian carp – 3 kg;
tomato paste – 0.3 l;
refined vegetable oil – 0.3 kg;
sugar – 0.3 kg;
water – 150 ml;
table vinegar (9 percent) – 0.2 l;
salt, pepper, bay leaf - to taste.

Clean, gut and wash the crucian carp. Dry them with a napkin. Cut off the heads, tails and fins. If the fish are not very small, cut them crosswise into several large pieces.
Rub the crucian carp pieces with salt and spices, previously crushed.
Place the fish pieces in a thick, oven-safe pan or cauldron.
Prepare the sauce. To do this, you need to dilute the tomato paste with water, mix it with vinegar and oil, and add sugar to the resulting mixture.
Pour the prepared sauce over the crucian carp pieces.
Preheat the oven to 180-200 degrees. Place a container with crucian carp in it. After half an hour, reduce the temperature to 120-140 degrees and simmer the fish for 3-4 hours.
While canning is being prepared, wash and sterilize the jars. Boil suitable lids.
Remove the pan with stewed crucian carp from the oven.
Carefully, trying not to break the pieces of fish, place it in the prepared jars. Pour over the sauce in which they were stewed.
Roll up the jars and leave them indoors until they cool to room temperature.

Place cooled canned goods in a cool place. Ideally, they will be kept in the refrigerator, but if there is not enough space in it, then you can use a cool cellar to store these preparations.

Canned crucian carp with vegetables in a slow cooker

crucian carp – 2 kg;
refined vegetable oil – 120 ml;
tomato paste – 120 ml;
vinegar essence (70 percent) – 10 ml;
water – 0.25 l;
sweet sand – 10-15 g;
salt, pepper - to taste;
onions – 0.2 kg;
carrots – 0.3 kg.

Cut the cleaned and gutted crucian carp into pieces and place in a multicooker bowl.
Scrape the carrots, rinse, and chop on a grater with large holes.
After removing the peel, cut the onion into thin half rings.
Place onions and carrots on the crucian carp.
Prepare the sauce by combining tomato paste, water, oil, vinegar essence, sugar, salt and pepper.
Pour the resulting sauce over the fish and vegetables.
Turn on the multicooker by activating the “Stew” program. Cook crucian carp in this program for 5-6 hours, depending on the size of the pieces.
Place the canned food in sterilized jars, seal them tightly and, after cooling, store them in the refrigerator.

Crucian carp, canned along with vegetables, is a real snack that will be delicious both cold and warm.

It is entirely possible to create canned fish at home. Crucian carp can be used as the main ingredient. A snack made from them can be prepared according to various recipes.