Canned fish in a slow cooker – how to cook at home

Canned fish in a slow cooker – how to cook at home

Russia’s large-scale war against Ukraine has been going on for 71 days. Many people had to leave their homes and go into obscurity. Others spend most of their time in bomb shelters and cellars where there is no full cooking. Therefore, housewives try to make blanks in the moments of rest, which are stored for a long time without a refrigerator, they can be taken with them at any time. For example, Homemade stew or canned fish. theLime shares a simple recipe for making these canned foods in a slow cooker.

Ingredientssmall fish (1 kg), onion (2 pieces), tomato (5-6 pieces), carrot (1 piece), spices, salt, vegetable oil (for frying).

Photo by pinterest.com

Cooking:

You can buy small fish, such as capelin or sprats, to make canned food in a slow cooker. It should not be cleaned, only the heads and tails should be torn off, as well as thoroughly washed in running water.

Wash the vegetables in water, clean the onion և carrot. Chop the onion with a knife, grate three carrots. We make small cuts on the tomato, pour boiling water on it and peel it. Then we send the tomatoes in a blender and make puree from them.

Pour the vegetable oil in a multi-bowl, turn on the “Bake” or “Fry” mode, fry the onion for about 5-7 minutes, then add the carrot.

Then add the prepared fish to the vegetables, mix, simmer for a few minutes, add the finely chopped tomatoes. Salt and pepper to taste. Turn on the “Redemption” mode in the multicooker, leave it for 4 hours. Stir from time to time so that the fish and vegetables do not burn.

During this time it is necessary to prepare containers and lids for canning. We sterilize the banks with any eggs in a water bath, oven or microwave. Small cans (up to 0.5 l) are suitable for making such canned food, which are conveniently sterilized in the microwave. Wash with soda or detergent, pour about 100 ml of cold water in each of them, put on the maximum power for 5-10 minutes, put the lids in boiling water for 5-10 minutes.

Pour the hot mixture of fish and vegetables into sterile jars and wrap the lids. Turn them over, cover with a blanket and leave them until they cool down. Then such canned food can be taken with you on the road or in a bomb shelter or kept at home for a long time.

Useful tips.

    1. It is better to cook canned fish on low heat. As a rule, the bones are not removed, because after a long heat treatment they are simply not felt.

    2. Both sea and river fish can be used for canning.

    3. For canned food, it is recommended to eat only fresh fish with intact skin.

    Photo by pinterest.com

  • Earlier we told how to make dough for fish.
  • Read also at Lime how to make delicious fish pate with melted cheese.

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