Ingredients:

• 2 mackerel
• 1 tbsp. Sahara
• 1 tsp salt
• 300 ml strong brewed black tea
• 150 ml sunflower oil
• 0.5 tsp ground black pepper
• 2 tbsp. vinegar 9%
• 1 tsp coriander seeds
• 2-3 bay leaves

Mackerel in oil in a slow cooker turns out tender, tasty, juicy and aromatic. The smaller rib bones blend well and the spine is easy to remove. The whole process is easy and does not require you to “stand at the stove”; you just need to put everything in the bowl and run the program. Fish prepared according to this recipe can be eaten immediately or prepared for the winter and rolled into jars.

Canned food was very popular quite recently, 20-25 years ago. Nowadays, many people try to eat fresh food, but this dish still has its fans. In addition, it is very convenient to open a jar of canned food and have a quick snack. In addition, they are good to take with you on a picnic or on a trip. Of course, today in any store you can easily find canned fish of various types. However, preparing this dish at home is not difficult. Plus, you can always add your favorite spices. And one more important point - they certainly do not contain any preservatives or harmful substances (unless you add them yourself), so you can be confident in the quality of such a product.

Today we will prepare canned mackerel in oil for the winter, and an excellent kitchen unit will help us with this - a multicooker (I have a VES Electric SK-A12 model). This recipe is basic and can be modified by adding other spices and removing those you don't like.

Cooking method

1. 
   Prepare the necessary products. Choose fish that is as fatty and large as possible. The skin should be smooth, shiny and intact. It is more convenient to clean and cut frozen mackerel without completely defrosting it. It is enough for the fish to lie at room temperature for about an hour, and you can start cooking. Use black tea without additives, be sure to brew it very strong (2 tablespoons of tea leaves per 300 ml of water).
2. 
   Gut the fish, paying special attention to the black films inside the abdomen. They must be completely removed, otherwise they will give a bitter taste in finished canned food. Cut the carcasses into portions. Size is optional. Add salt, sugar, necessary spices, coriander, bay leaves. Coriander seeds can be ground a little beforehand so that they release their aroma better. If you like it “spicier”, it’s good to add red hot pepper.
3. 
   Pour in the tea leaves, sunflower oil, and table vinegar. If you are not preparing canned food for the winter and will eat it right away, you do not need to use vinegar.
4. 
   Close the multicooker lid tightly, set the “Stew” mode, time 2 hours. Just in case, you should periodically check the presence of liquid in the bowl, but it should not boil or evaporate. At the end of two hours, the multicooker will automatically switch to the “Keep Warm” or “Warming” mode. Leave the canned food on this program for another hour.
5. 
   After this, carefully place the pieces of fish into sterilized jars, pour in the liquid formed during the stewing process, and roll up (also boil the lids first).
6. 
   Like any canned fish, mackerel in oil is very tasty to eat with a slice. Bon appetit!

As you can see, the secret to cooking delicious mackerel in oil in a slow cooker is quite simple; you can cook it in a similar way. Having quickly prepared all the necessary ingredients, put them in a bowl and turned on the program, you can go about your business - play with the children, read an interesting book or watch a movie, do something around the house or even go shopping. At this time, the multicooker itself will properly stew the canned fish, completing the process without your participation.

Canned fish can be prepared at home in a variety of ways, depending on what equipment you have in your kitchen. It depends on what kind of fish you have and what other ingredients are available.

Mackerel is an excellent choice for canning. It is not for nothing that it is very popular among buyers.

We propose to consider the most convenient recipe to prepare, and the taste of the final product does not suffer at all from its simplicity.

Freshwater fish is best - caught in a lake, pond, river.

Large and medium fish - pike, etc. will be cut into pieces, and small ones - roach, minnows can be cooked without cutting into pieces. But you can also use sea fish - probably many remember the famous “Gobies in Tomatoes”. In particular, the mackerel that will be discussed is.

It is better to use freshly caught fish that has no foreign stains or external damage.

When preparing canned fish, only vegetable oils are used: olive, sunflower or corn.

Animal products, such as fats, are not recommended.

If you add spices and tomatoes, you get semi-vegetable canned fish. They will have a more pronounced taste.

Canned mackerel in a slow cooker

Canned mackerel cooked in a slow cooker is good.

You need to prepare the following ingredients:

• 800 g fresh mackerel
• 1 large onion;
• 2 tbsp. spoons of tomato paste;
• spices (black, white pepper, cloves) - to taste;
• 2 bay leaves;
• salt - to taste.

Product preparation:

• Remove the fins, entrails, head, spine and skin from the fish. Cut it into pieces.
• Peel the onion, wash it, finely chop it.

Place in the slow cooker in the following order:

1. mackerel
2. spices
3. salt to taste.

Then turn on the "quenching" mode. Cooking time - 4 hours.

After this, add tomato paste and turn on the same mode again - for 2 hours.

Such canned food is good when cooled. Suitable for any of the side dishes.

Preparing canned mackerel in a pressure cooker

When canned fish is cooked in a pressure cooker, the number of bones in the fish does not matter, since they simply soften during the cooking process.

Ingredients:

• Mackerel - 1.5 - 2 kg;
• Onions - 2-3 heads;
• Spices: laurel, black peppercorns, white peppercorns, cloves - to taste;
• Vegetable oil - 100 g;
• Water 800-900 g;
• Salt - to taste.

Canned food is prepared as follows.

1. The mackerel is taken fresh. It is cut up and washed. This fish is quite large, so it is cut into pieces. Salt to taste.
2. The onion is cut into rings. Places on the grill of the pressure cooker. The grate should be covered with onions, so you need to take enough. Spices are added - laurel, black and white peppercorns. The fish is placed on top.
3. Water and oil are added.
4. Cover tightly with a lid and place over high heat.
5. After the sound signal, reduce the heat to the lowest setting and simmer for 1.5 hours.
6. Then the still hot fish pieces are put into jars and liquid is added. Then they are sterilized for 5 minutes and rolled up.

Made from mackerel at home - you'll lick your fingers! The canned food recipe is simple, suitable even for a novice cook. The fish turns out very tasty, tender and without preservatives. My family loves it, but I forgot what store-bought canned food is. They go well with mackerel and add a piquant flavor to canned food. I make this yummy dish very often.

Ingredients:

• two fresh frozen mackerel;
• 2 teaspoons salt;
• 1 small onion
• 1 small carrot;
• two tablespoons of vegetable oil;
• bay leaf - 2 pcs.;
• black peppercorns - 4 pcs.

Canned mackerel at home. Step by step recipe

1. For canned food we will need sterilized 0.5 liter jars.
2. Place one bay leaf and two black peppercorns at the bottom of each jar.
3. Cut the onion into half rings and grate the carrots using a Korean carrot grater. You can cut the carrots into cubes or grate them on a regular grater.
4. We clean the fish from the entrails, cut off the head and wash the middle of the mackerel well. Cut the prepared fish into portions. For mackerel to cut well, it must be slightly frozen.
5. Add a couple of onion rings, some carrots and fish to the jar. Place mackerel in jars in layers alternating with onions and carrots.
6. When the jars are completely filled, add one tablespoon of vegetable oil to each jar. And one teaspoon of salt in each jar.
7. Fill the fish in the jars with cold water. There is no need to pour it to the very top; during the cooking process, the fish and vegetables will release more juice.
8. Cover the jars with a lid. Place them in a cold oven. Turn on the top and bottom heat and cook for one hour at a temperature of 150 degrees.
9. Then we take the jars out of the oven and roll up the lids. We wrap the canned food well in some kind of warm blanket. Leave until completely cool.

As you have already seen, cooking is simple and easy. Delicious canned food will certainly delight you with its amazing taste. Cook with love and enjoy your meal.

Step-by-step recipes for homemade canned mackerel in oil, tomato, hot and spicy dressing with vegetables and spices on the stove and in a slow cooker

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

17 gr.

16 gr.

Carbohydrates

218 kcal.

Option 1: Classic recipe for homemade canned mackerel

We use canned fish both as ingredients for various dishes (primarily salads), and as an independent snack for cool drinks with any side dishes. However, ready-made canned food sometimes raises questions: where were they made and how were they stored? After all, not only taste, but also your own health depends on it. So why don't we make them ourselves. Let's figure out what kind of homemade canned mackerel we can prepare with our own hands.

Ingredients:

• two fresh mackerel;
• a couple of bay leaves;
• 15 grams of salt;
• 7-8 peas each of black and allspice;
• four full tablespoons of oil.

Step-by-step recipe for homemade canned mackerel

Gut fresh carcasses. Cut off the tail, fins and head (a centimeter under the gills).

Wash using a sponge. Use napkins or towels to blot the inside and outside.

Cut the mackerel into equal portions. The thickness along the back is up to 1.5 cm.

Transfer the fish to a bowl. Sprinkle with coarse (non-iodized!) salt. Distribute it evenly and leave for an hour.

After this time, scald two glass jars. Drain hot liquid.

Place bay leaves on the bottom. Also add equal amounts of two types of pepper. Then firmly but very carefully insert the salted fish pieces.

Now pour in two tablespoons of necessarily refined (room temperature) oil. Cover with lids.

Pour water into a wide saucepan. Boil. Place a folded cloth napkin on the bottom.

Place jars of homemade canned mackerel on top. Reduce heat to the minimum possible.

Cook the appetizer for five hours, adding water if necessary, which should reach the “shoulders” of the cans.

At the end, take out the canned food and screw it on, being careful not to move or lift the lids. Once cooled, store refrigerated.

When laying fish, leave a few centimeters to the edge free. Subsequently, this space will be occupied by the released juice. As for storage conditions, it is better to put canned food in the refrigerator, where it will definitely not spoil.

Option 2: Quick recipe for homemade canned mackerel in a slow cooker

Since it takes a long time to stew canned fish, you can reduce the time by pre-cooking it in a slow cooker. Thanks to this machine we will save several hours, which, you see, is already not bad.

Ingredients:

• two mackerel;
• a tablespoon of salt (coarse);
• laurel;
• a third of a glass of water;
• a dozen black peppercorns;
• 59 grams of refined oil in jars.

How to quickly prepare homemade canned mackerel

Gut a couple of medium carcasses. Remove the tail, as well as the fins and heads. Wash.

Cut the prepared mackerel into small pieces. Blot each with napkins.

Pour a third of a glass of cool water into the bowl. Add all the peppercorns.

Place fish pieces in one or two layers maximum. Add salt. Snap the lid.

Simmer ("Quenching" mode) for two hours. After turning off the multicooker, scald the jars and lids.

Place laurel and fish inside each. Pour in the oil and remaining juice in the bowl. Cover with lids.

Place homemade canned mackerel in a pan of boiling water. Sterilize for half an hour. Screw on and place on the refrigerator shelf after it has cooled completely.

The slow cooker will make fish bones soft much faster than if you did it in the classic version. However, the canned food will finally be suitable a month after twisting. By the way, when transferring fish into jars, do not forget to add the peppercorns with which the mackerel was stewed in the slow cooker.

Option 3: Homemade canned mackerel in tomato dressing

There are many options for preparing canned fish in tomato sauce. We'll stick to the simplest ones. But you can try making mackerel in a different way.

Ingredients:

• spoon of tomato paste;
• two tablespoons of butter;
• a teaspoon of vinegar;
• three tablespoons of water;
• a tablespoon of salt;
• two mackerel;
• two laurels;
• peppercorns.

How to cook

Clean the fish, gut it and wash it. Using a knife, cut off both heads, tails and small fins.

Cut the carcass into portions (thickness up to 1.5 cm) pieces. Transfer to a bowl (enamel) and add salt.

After an hour, boil the water. Dissolve tomato paste and vegetable oil in the resulting boiling water.

Pour pepper (peas in equal volume) inside the clean jars and place on the laurel.

Place salted fish in several layers. Pour in a little vinegar. Add tomato dressing with oil, leaving a couple of centimeters to the edge.

After closing (but not twisting) the lids, place them in a saucepan of boiling water. At minimum temperature, cook homemade canned mackerel for 4-5 hours.

Turn off the heat on the burner and screw the lids on tightly. Wipe out the jars and leave to cool on the counter. Store in the refrigerator until use.

It is very important to completely dissolve the tomato paste in water so that even the smallest lumps do not remain. If you are worried that this will not work (for some reason), replace it with tomato juice. In this case, take the one without salt and spices.

Option 4: Homemade canned mackerel in spicy dressing

In the classic version, mackerel is preserved in oil and its own juice. But we suggest including several spices at the same time in this snack. It will turn out aromatic and tasty!

Ingredients:

• two medium mackerels;
• four carnations;
• a full spoon of salt;
• four tablespoons of oil (vegetable);
• two laurels;
• two tea spoons of sugar;
• 8 peas each of black and allspice;
• four cloves of garlic;
• two branches of dill (fresh).

Step by step recipe

Cut the gutted, peeled and washed mackerel carcasses into medium pieces. The thickness along the back of each portion should not exceed one and a half centimeters.

After about an hour, thoroughly wash the glass jars. Throw both types of pepper, bay, sugar, dill sprigs, thin slices of garlic and cloves inside in equal volumes.

Place salted fish pieces on top. Lightly (only lightly!) press down. Add vegetable oil.

Bring water to a boil in a wide saucepan. Place a towel on the bottom. Place jars of fish. Cover with lids.

Adding water as it evaporates, simmer homemade canned mackerel for four and a half hours.

At the end of the specified time, turn off the fire. Roll up the jars with lids. Cool. Leave on the refrigerator shelf until ready to serve.

In addition to these spices, you can use others. The main thing is not to overdo it, so as not to end up with a too rich taste, which can overwhelm the main ingredient - mackerel.

Option 5: Homemade canned mackerel in spicy dressing

Is there not enough spice in store-bought canned food? Make mackerel with garlic, two types of pepper and chili. How? Read now!

Ingredients:

• chili pod;
• two mackerel;
• four cloves of garlic;
• 12 peppercorns (black);
• four tablespoons of sunflower oil;
• two bay leaves;
• 15 grams of non-iodized salt.

How to cook

Cut the stem off the chili pod. Remove the peel from the garlic. Chop both ingredients into thin slices.

Now clean, gut and, after cutting off the head and tail, rinse in purified water. Blot the carcasses with napkins.

Cut the mackerel. The thickness of the pieces (along the back) is approximately one and a half centimeters.

Salt the fish in a suitable bowl. Leave for about an hour.

In the next step, wash the glass jars. Throw garlic, chili, bay and peppercorns into each.

Also place fish pieces. Immediately add sunflower oil. Cover with lids.

Cook homemade canned mackerel in a saucepan of boiling water at low temperature for five hours, adding water as the liquid evaporates.

All that remains is to turn off the stove and roll up the lids. Store, like other fish snacks, in the refrigerator for no more than two to three months.

If you feel that the specified amount of chili is too much, reduce it. It all depends on the size of the pod and your preferences. As for garlic, two cloves per half-liter jar will be enough. There's no need to add any more.

Option 6: Homemade canned mackerel with vegetables

Traditional canned fish in oil does not contain other ingredients besides a few spices. However, for the last option, we suggest supplementing the mackerel with three vegetables: onions, bell peppers and carrots. It will turn out amazingly delicious!

Ingredients:

• medium bulb;
• medium carrot;
• medium red pepper (sweet);
• two mackerel;
• a full tablespoon of salt;
• two cloves of garlic;
• two laurels;
• four full tablespoons of butter;
• two dill umbrellas;
• 8 peppercorns.

Step by step recipe

Prepare mackerel for slicing. To do this, gut it, wash it and remove the tail and head.

Now cut the fish carcass into portions. Throw the pieces into an enamel container and add salt (use the entire planned volume).

After an hour, peel all the vegetables: onions, bell peppers, garlic and carrots. Wash everything. Grind, but do not grate.

Place pepper, scalded dill and laurel into jars (clean, scalded). Send onion rings and carrot slices there.

Now pour in vegetable oil and cover with lids. Place the jars of fish into a suitable saucepan with bubbling water inside.

Leave the homemade canned mackerel on the stove (low heat) for five hours.

At the end, roll up the jars, wipe, cool and transfer to the refrigerator shelf.

In addition to these vegetables, oddly enough, we do not recommend using others. They will be enough for canned mackerel. Moreover, they will perfectly highlight the nuances of taste and, at the same time, will not cause spoilage of the snack. Although you can try something new, especially if you like to experiment in the kitchen.