Canning mackerel in tomato for the winter. Recipe: Canned mackerel in tomato - with vegetables. Canned mackerel with vegetables in a slow cooker

For lovers of fish and canned fish, we suggest using our recipes, from which you will learn how to prepare canned mackerel with vegetables for the winter.

Everyone is accustomed to the fact that canned fish is purchased in stores, but they can also be prepared at home. This is a satisfying meal, but at the same time low in calories, suitable for everyone, even those who are watching their weight or observing religious fasts.

Mackerel is a commonly available fish that can be bought in almost any grocery store with a fish department, but when prepared at home it becomes a delicacy. What preserves can be prepared from mackerel? Whatever you want - salt, pickle, seal in jars for long-term storage. Today we will look at recipes for mackerel with vegetables for the winter.

Mackerel with carrots and onions for the winter

Ingredients:

mackerel – 4 pcs.,
carrots – 2 pcs.,
onion, turnip – 2 pcs.,
bay leaf – 4 pcs.,
black peppercorns,
salt,
Sunflower oil – 4 tablespoons.

Preparation

Mackerel fillet is defrosted and cut into small pieces.
Washed and peeled carrots are chopped on a coarse grater or cut into strips with a knife.
The onion is cut into thin half rings with a sharp knife.
Spices are laid out in sterilized jars (0.5 l), then pieces of fish and carrots and onions on top, one teaspoon of salt and a tablespoon of sunflower oil are added. And everything is filled with cold boiled water.
The jars should be covered with lids without rubber bands and placed in a cold oven. Set the regulator to 150 degrees and cook for 1 hour.
The jars are pulled out and closed either with plastic lids, or rubber bands are put on the lids and rolled up, covered, and after cooling the jars are put away in a cool place (basement, refrigerator).

Mackerel with eggplant, carrots and onions for the winter

Ingredients:

mackerel – 2 kg,
eggplants – 2 kg,
carrots – 2 kg,
onions – 5-6 pcs.;
sugar – 3 tablespoons,
sunflower oil – 400 ml,
tomato paste – 200 ml,
salt – 2 tablespoons,
vinegar essence – 1 teaspoon.

Preparation

The fish is defrosted, washed and cut into pieces.
Grate the carrots on a coarse grater. Finely chop the onion.
Eggplants are cut into small cubes.
All ingredients are placed in a pan, fish and vinegar are added later. Stew for 40 minutes, add mackerel and stew for another 40 minutes. Vinegar is added 10 minutes before completion.
The finished canned food is placed in 0.5 liter sterilized jars, closed with lids, and covered with something warm so that cooling occurs evenly and slowly. Chilled jars are stored in the basement or refrigerator.

Ingredients:

tomatoes – 3 kg,
carrots – 2 kg,
bell pepper – 1 kg,
onion, turnip – 1 kg,
mackerel – 2 kg,
sunflower oil – 200 g,
sugar -100 g,
vinegar 9% - 200 ml,
salt, spices to taste.

Preparation

The mackerel is defrosted, washed and cut into pieces. Boil in salted water for 10 minutes.
The tomatoes are minced in a meat grinder or crushed in a blender.
The carrots are chopped using a coarse grater or a Korean one.
Peppers and onions are cut into strips or half rings.
Vegetables are mixed with tomatoes and boiled for 30 minutes, mackerel, oil, vinegar and spices are added. And everything is stewed for 20 minutes.
Canned food is placed in sterilized jars, covered with lids, wrapped and cooled. Stored in the basement or refrigerator.

Mackerel with beets for the winter

Ingredients:

mackerel – 1 kg,
beets – 200 g,
carrots – 700 g,
tomatoes – 1.3 kg,
sunflower oil – 175 ml,
spices (mustard, coriander, peppercorns) to taste,
salt – 1.5 tablespoons,
vinegar 9% - 100 ml.

Preparation

Grind the tomatoes in a blender, place in a saucepan with a thick bottom, put on low heat, bring to a boil, add fish, grated beets and carrots, and fried onions to the tomato mixture.
Everything must be salted and spices added. It takes 1.5 hours to simmer; vinegar is added 3 – 4 minutes before the end of simmering.
The salad is placed in sterile jars, covered with lids, cooled and stored.

Ingredients:

mackerel – 1 kg,
tomatoes - 3 pcs.,
carrots – 2 pcs.,
onions – 1 pc.,
tomato juice – 200 ml,
sunflower oil – 2 tablespoons,
allspice – 5 pcs.,
sugar – 2 tablespoons,
bay leaf – 3 pcs.,
vinegar - 2 tablespoons,
salt – 2 teaspoons.

Preparation

Mackerel with vegetables and rice for the winter

In canned mackerel salads with vegetables, it is possible to add rice or pearl barley, as well as beans. Below is one recipe for mackerel with rice.

For this snack you will need:

mackerel – 1.5 kg,
carrots – 3 pcs.,
tomatoes – 1.5 kg,
bell pepper – 3 pcs.,
onions – 400 gr.,
sunflower oil – 200 gr.,
boiled rice – 300 gr.

Preparation

The mackerel is cleaned, washed, boiled in salted water, separated from the bones and cut into pieces.
Grind the tomatoes in a blender. They need to be boiled with 100 ml of oil for 10 minutes, the fish is laid out there and cooked for another 1 hour.
Grated carrots, sweet peppers cut into strips and onions in half rings are fried in the remaining oil.
Vegetables are added to the fish and everything is cooked for another 20 minutes, rice is added and cooked for 15 minutes.
The finished snack is transferred to sterilized jars, closed, given time to cool and put away for storage.

Canned mackerel with vegetables for the winter significantly frees up time for housewives, since you can very quickly prepare both breakfast in the morning and dinner when you come home from work.

A very interesting option for preparing fish for the winter is a salad with mackerel and vegetables. In the future, it can be used in different ways, for example, you can quickly and easily prepare delicious fish soup by just adding potatoes and water. This snack is also very good as a snack - put it on bread and immediately forget about hunger.

To prepare a salad with mackerel for the winter, take the following ingredients.

Onions need to be peeled and cut into small cubes or thin strips, as you prefer. The mackerel needs to be washed, cut off the head and remove the entrails, place in a pan with salted water, bay leaf and peppercorns, cook for 25-30 minutes over low heat.

Fresh carrots also need to be peeled, washed and grated on a coarse or fine grater.

Tomatoes need to be pureed using a food processor or meat grinder. You can first remove the peel by putting the tomatoes in boiling water for 3-4 minutes.

Place chopped vegetables in a saucepan, add tomato puree, salt, sugar, spices and vegetable oil. Simmer over low heat for 15-20 minutes.

While the vegetables are stewing, remove the cooked fish from the pan and cool, remove the meat from the bones.

Add the fish pieces to the saucepan with the vegetables and stir with a spatula. Simmer for another 15 minutes, add vinegar at the end.

Place the vegetable and fish appetizer in sterile jars; it is convenient to use 500 ml containers. Screw or roll with sterile lids.

Put the preparations under the blanket, and after a day, hide the mackerel salad for the winter in a cool, dark place for further storage.

Mackerel salad keeps well until the next vegetable season or even longer.

Bon appetit!

You can cook not only vegetables, but also canned fish at home. For example, you can prepare a mackerel salad for the winter. This preparation will help you out more than once when you need to quickly cook soup or “build” a tasty and original appetizer. You can serve these canned foods as a main dish; to do this, you just need to heat them up.

Making canned fish at home is not as difficult as it might seem at first. But in order for the blanks to be stored well, it is important to carefully follow the technology. Otherwise, the food may spoil, and the efforts spent on preparation will be wasted.

Mackerel intended for canning must be thawed, cleaned and gutted. Then, the fish is usually boiled or baked. After which it is cooled and taken apart into pieces, carefully selecting the seeds. But there are also salad options when the fish is filleted raw and then cooked along with the main ingredients.

To prepare a more satisfying version of the salad, grains are added to the fish and vegetables. Most often, rice or barley is used. The cereal must be boiled until half cooked and only then mixed with other products.

Homemade canned fish often includes tomato. You can use ready-made tomato paste of good quality, but a more tasty and healthy version of the salad is obtained with fresh tomatoes.

When preparing any home canned food, cleanliness is very important. Jars and lids must be thoroughly sterilized. The canned food itself in jars is sterilized in boiling water and immediately sealed. Although there are recipe options that do not require additional sterilization.

It is better to store home-canned salads with fish in the refrigerator or in a cold basement.

Interesting facts: mackerel is not only tasty, but also a healthy fish; it contains a lot of zinc and iodine, as well as valuable amino acids. But those who are watching their figure should know that this fish belongs to the fatty category and contains more than 200 kcal per 100 grams.

Mackerel salad with tomatoes and carrots

Mackerel salad with tomatoes is great for both cooking soups and serving in its natural form as a savory snack.

2 kg mackerel;
3 kg of tomatoes;
2 kg carrots;
1 kg of onion;
1 kg bell pepper;
0.5 cups sugar;
2 tablespoons salt;
1 glass of oil;
1 glass of vinegar (9%);
spices to taste and desire.

Mackerel is best defrosted in the refrigerator. The fish will take a long time to defrost, but it will retain the maximum amount of juices. We gut the mackerel, cut off the head and wash it well. Boil the prepared carcasses until tender in water with added salt. Let the fish cool and disassemble it into small pieces, removing all the bones and removing the skin.

Advice! To prepare this salad, it is recommended to use bay leaves, black and allspice peas. This is a minimal set; if desired, you can add cloves, coriander seeds, dry dill seeds, etc.

Now you need to prepare the vegetable part of the salad. We cut the onion into thin rings, the carrots into thin strips (you can use a grater), and the pepper into strips. We chop the tomatoes in any convenient way, for example, using a meat grinder. After chopping, the tomato mass should be rubbed through a fine sieve. This will remove the seeds.

Read also: Korean cucumbers for the winter - 9 most delicious recipes

Place the vegetables in a saucepan and pour in the tomato mixture, simmer for 30 minutes. Then add salt, season with sugar and spices. Dip the prepared fish into the vegetable mixture and simmer for another 5-7 minutes. Then add vinegar. We put the finished salad into sterile jars that have not had time to cool and immediately close them with threaded lids or regular ones, which are rolled up using a special key.

We place each rolled up jar bottom up, then carefully wrap the canned food in a blanket, blanket or something else that retains heat well. After a day, the canned food can be removed and stored.

Preparing for the winter with vegetables

Another version of mackerel with vegetables is prepared from fried fish.

1 kg mackerel;
3 onions;
2 carrots;
3 tablespoons of tomato paste or 0.6 liters of tomato mass from fresh tomatoes;
1 teaspoon salt;
2 tablespoons sugar;
2 tablespoons vinegar (6%);
100 gr. vegetable oil;
600 ml water;
Spices (4 cloves, 6 allspice peas, 8 black peppercorns; 2 bay leaves).

We wash the fish, cut the belly, remove the entrails. We cut off the head. Pour a small amount of oil into the frying pan and heat it up. Fry the fish for 3-4 minutes on each side. During this time, the fish will not have time to cook completely, but it will already become soft enough for the bones to be easily removed.

Advice! A similar salad can be prepared not only from mackerel, but also from herring, saury or large herring.

We transfer the fish to a plate, and in the same oil fry the onion, cut into halves of rings, and the carrots grated into strips. Fry the vegetables briefly, 5-7 minutes.

When the fish has cooled a little and does not burn, we will take it into pieces, removing the backbone and, if possible, removing all the bones. The fish needs to be divided into small pieces, but there is no need to chop it too much.

Take a saucepan with a thick bottom and place half of the prepared vegetables on the bottom. Place the fish on top and cover it with the remaining onion-carrot mixture. Pour in tomato sauce.

To prepare the sauce, you need to dilute tomato paste in cold water, add all the spices, salt, sugar, and vinegar to the liquid. If we use fresh tomatoes, then they need to be passed through a meat grinder or crushed in any other convenient way. Then we rub the tomato mass through a colander to remove the seeds and also add spices, vinegar and sugar.

Read also: Watermelon compote for the winter - 6 recipes

Simmer the fish and vegetables covered in tomato sauce for two hours. There is no need to stir during the stewing process, but you need to make sure that the liquid does not boil away completely. If necessary, you can add a little water.

Place the prepared salad in clean jars and sterilize them in boiling water for a quarter of an hour. After this, close the jars with lids hermetically. Cool the jars by turning them over and placing them on the lids. We wrap the top of the jar with something warm.

Mackerel salad with rice

This version of mackerel salad is prepared with rice and vegetables. The salad turns out to be filling and tasty.

1.5 kg mackerel;
300 gr. rice;
1.5 kg of tomatoes;
300 gr. carrots;
400 gr. Luke;
50 ml vinegar (9%);
200 ml vegetable oil;
700 grams of bell pepper;
salt and spices to taste.

We wash the fish, gut it, remove the head and rinse thoroughly again. Boil in a small amount of water, adding salt, bay leaves and allspice peas. Cool, cut into pieces, removing all bones.

Wash the rice and soak in cold water for half an hour. Then we rinse it again and fill it with water and put it on the stove. Bring to a boil and cook for 10 minutes, that is, until half cooked. Drain the water from the rice and rinse it with boiling water.

Peel and chop the vegetables. Cut the onion into small cubes, pepper into thin strips, and grate the carrot into strips. You need to prepare tomato mass from tomatoes. To do this, make puree from tomatoes using a blender, meat grinder or regular grater. Then rub the resulting mass through a colander to remove the seeds.

Fry the vegetables in half the amount of oil. First add the onions, and once they become translucent, add the peppers and carrots. Simmer over low heat until the vegetables are ready.

Vegetable salad with mackerel for the winter is an incredibly tasty preparation. Moreover, this is not just an appetizer, but a complete dish. Just open the jar, heat the contents and a hearty lunch is ready. Mackerel salad for the winter with vegetables is convenient, practical and healthy. And there are plenty of variations of such blanks. You can pamper yourself and your loved ones with something new every time.

It’s simply impossible to refuse such a delicious salad. Fish prepared in a home kitchen is in many ways superior to its store-bought counterpart. It turns out incredibly tasty and aromatic. This is a great snack that you can eat every day, and it would be a great treat for the holidays.

You will need:

half kg. mackerel;
1 salad onion;
1 juicy carrot;
quarter kg. tomatoes;
a couple of tsp salt;
5 peas of regular pepper;
a couple of laurel leaves;
quarter 200 gr. glasses of butter;
a couple of st. l. Sahara.

Mackerel salad with vegetables for the winter:

The mackerel must be cut, the head separated, all the entrails removed and transferred to a container filled with water suitable for all further manipulations.
Salt and the necessary spices are added to the fish, after which it is boiled for about half an hour.
Carrots are naturally washed, peeled and chopped using a regular grater.
The tomatoes are literally immersed in boiling water for a few seconds, after which the skin can be removed without any problems.
Peeled tomatoes are crushed into puree using a regular meat grinder.
All prepared vegetables are placed in a suitable container. Spices, butter, sugar and the necessary salt are mixed with them. The vegetable mixture is boiled for literally about twenty minutes.
During this time, the fish is cooled and carefully separated from all the bones.
The mackerel is added to the vegetables and the entire salad is boiled for another quarter of an hour. After cooking is complete, vinegar is added to the mixture.
While the salad is boiling, you should take care of the containers necessary for further canning. It is washed with ordinary soda and subjected to mandatory sterilization.
The still very hot finished product is placed into thermally treated jars and immediately rolled up.
It is advisable to cool the jars upside down and covered with a warm blanket.

Salad for the winter with mackerel for the winter

The summer aroma of sweet pepper magically turns ordinary fish into an incredibly tasty dish. In combination with tomato and spices, this dish becomes not an ordinary snack, but a decoration for any holiday. Such conservation is a holiday in itself.

You will need:

a couple of kg. tomatoes;
a couple of kg. juicy carrots;
1 kg. salad onions;
a couple of kg. mackerel;
1 kg. sweet pepper;
half a two hundred gram glass of sugar;
two hundred gram glass of vinegar;
a couple of st. l. salt;
a couple of laurel leaves;
5 peas of regular pepper.

Mackerel salad for the winter:

First of all, the fish is boiled. To do this, immerse it in slightly salted water and boil for no more than twenty minutes.
Boiled mackerel is removed from the broth and chilled.
All the bones are removed from the fish.
The tomatoes are immersed in boiling water for a few seconds, after which the skin is simply removed.
Peeled tomatoes are randomly chopped and pureed using a regular meat grinder or food processor.
Carrots must be washed, peeled and chopped into thin strips with a knife.
The existing peel is removed from the onion and it is cut into thin halves of rings.
All the seeds are carefully removed from the pepper, and it is cut into thin strips.
All prepared vegetables are transferred to a container suitable for all further manipulations and stewed for about half an hour.
Then mackerel and all the remaining unused components are added to the vegetables and the mixture is boiled for another ten minutes.
During this time, the preparation of the containers necessary for high-quality canning is carried out. It is washed using ordinary soda and subjected to mandatory pasteurization.
The salad, which has not yet cooled down, is laid out in a heat-treated dish and promptly rolled up.
The finished product should cool upside down and covered.

Winter salad from mackerel fish

A delicious appetizer is made from mackerel and eggplant. The slightly spicy taste of an ordinary vegetable goes well with fish. The taste of this dish is simply unforgettable and refined. Thanks to the spices, it's a little spicy, but still tender.

You will need:

a couple of kg. mackerel;
one and a half kg. young eggplants;
a couple 200 gr. glasses of butter;
1 kg. salad onions;
two hundred gram glass of tomato;
a couple of st. l. salt;
quarter 200 gr. glasses of sugar;
a couple of st. l. vinegar essence.

Winter fish salad with mackerel:

Initially, you need to wash and cut the fish into compact pieces.
Carrots are pre-washed and peeled. Then they are crushed using a regular grater.
The existing peel is removed from the onion and it is cut into miniature cubes.
Eggplants are also washed. Only after this they are crushed into tiny cubes.
All components, with the exception of fish and vinegar, are transferred to a container suitable for all subsequent actions and boiled for about half an hour.
Mackerel is added to the vegetables and spices and the mass is boiled in this composition for about another half hour.
At the end of the cooking process, vinegar is added.
You should prepare a container in which the canning process will be carried out. It is washed with soda and subjected to the necessary sterilization.
The prepared salad is placed in jars that have just undergone heat treatment and rolled up immediately.
It is advisable to cool the salad upside down and wrapped.

Recipe for winter salad with mackerel

A juicy and sweetish root vegetable combined with tender mackerel is an excellent, bright appetizer that will certainly please even the most demanding gourmets. There's something special about her.

You will need:

1 kg. mackerel;
quarter kg. beets;
half kg. juicy carrots;
half st. l. mustard seeds;
half st. l. coriander seeds;
5 peas of regular pepper;
a couple of lettuce onions;
two hundred gram glass of butter;
quarter 200 gr. glasses of vinegar;
one and a half kg. tomatoes;
one and a half tbsp. l. salt.

Recipe for salad with mackerel for the winter:

Tomatoes are literally immersed in boiling water for a matter of seconds, after which the skin is very easily removed.
Peeled tomatoes are crushed in a regular meat grinder.
The mackerel is cut into compact pieces.
Carrots and beets are naturally washed, peeled and only then chopped using a grater.
The existing peel is removed from the onion and it is cut into tiny cubes.
The onions are fried in hot oil.
Tomato puree is boiled. All other components are mixed with it, with the exception of only one vinegar.
In this composition, the mass is boiled for about one and a half hours. Finally, vinegar is added.
During this time, the preparation of the utensils necessary for canning is carried out. It is washed with soda and subjected to mandatory sterilization.
Boiling lettuce is placed into the heat-treated container and rolled up immediately.

Winter salad with mackerel fish

A jar of this salad is a complete breakfast or even lunch. A very nutritious, flavorful dish. It is prepared very easily and eaten very quickly. Because it's very tasty.

You will need:

one and a half kg. mackerel;
a couple of juicy carrots;
a couple of sweet peppercorns;
half kg. salad onions;
two hundred gram glass of butter;
one and a half 200 gr. glasses of rice;
one and a half kg. tomatoes.

Mackerel salad for the winter:

The mackerel should be washed, the heads separated and the entrails removed. Only after this can it be cut into neat pieces and boiled in slightly salted water for literally a quarter of an hour.
Rice is cooked in a separate bowl.
The tomatoes are literally immersed in boiling water for a couple of seconds, after which the peel is removed with absolutely no effort.
Peeled tomatoes are crushed into puree using a regular meat grinder.
The crushed tomatoes are moved into a container suitable for all subsequent manipulations, mixed with half the required oil and boiled for a quarter of an hour.
All the seeds are carefully removed from the pepper and it is finely chopped.
The carrots are thoroughly washed, peeled and chopped on a regular grater.
The existing peel is removed from the onion and it is cut into tiny pieces.
All chopped vegetables are slightly fried.
Fish is added to the tomato and the mixture is boiled for at least an hour.
When the time is up, all the vegetables and rice are added to the fish and tomato mixture. All remaining unused components are added.
The complete dish takes literally another quarter of an hour to prepare.
During this time, you should start preparing the containers necessary for the full implementation of the canning process. It is thoroughly washed and subjected to mandatory pasteurization.
The salad is placed in thermally treated jars and rolled up immediately.

Mackerel salad with vegetables for the winter is perfectly stored even in an ordinary, fairly warm pantry. Due to this, you can safely prepare more of it. Vegetable salad with mackerel for the winter will certainly be loved and will take its rightful place in the list of annual preparations.

Vegetable salad with mackerel for the winter is a divine preparation. In addition, this is not only a snack, but also a whole dish. You just have to open it, heat it in the oven and the best dinner is already on the table! Mackerel salad for the winter with vegetables is inexpensive, convenient and satisfying. And there are plenty of varieties of similar marinated dishes.

Everyone is used to the fact that canned food is on store shelves, but it is much easier to prepare it at home. This is a hearty meal, and at the same time low-calorie, suitable for everyone, even those watching their figure.

The key to success is to buy excellent fish, because it is better not to cook at all than from low-quality products.

How to prepare mackerel salad for the winter - 15 varieties

The oldest and most delicious recipe for this dish. Its beauty lies in the small number of necessary ingredients, ease of preparation and impeccable taste.

Ingredients:

0.5 kg mackerel
1 onion
1 carrot
1/4 kg. tomatoes
2 tsp. salt
5 black peppercorns
2 bay leaves
50 ml. oils
50 ml. vinegar
2 tbsp. l. Sahara.

Preparation:

Remove the skin from the onion and chop into cubes.

Cut the mackerel and place it in a large bowl of water.

Salt the fish and sprinkle with spices and cook for about 30 minutes.

Grate the carrots.

Dip the tomatoes quickly into boiling water. Make puree from peeled tomatoes.

Mix all the vegetables together. Add spices, butter, sugar and a little salt to them. Cook for approximately 25 minutes.

At the same time, cool the fish and carefully remove the seeds.

Add the mackerel to the vegetables and cook everything together for another 15 minutes.

At the end, pour in a little vinegar.

Prepare pasteurized jars. Add the still-hot product and roll it up. The jars should be cooled upside down and covered with a blanket.

A very tasty fish and vegetable salad is created very easily and quickly. Delicious in combination with various dishes or as a stand-alone snack.

Ingredients:

2 kg mackerel
1 cup vegetable oil
1 kg carrots
beets 2 pcs.
1 kg onions
1 tbsp. spoon of salt
1 cup of sugar
1 tbsp. spoon of vinegar
1 kg bell pepper
3 kg tomatoes

Preparation:

Chop the onion. Grate carrots and beets. Fry everything together. Add sugar and salt. Simmer for 15 minutes

Chop the peppers and tomatoes and simmer everything together for about 40 minutes.

Cut the mackerel into pieces and simmer with everything else.

After everything is ready, add vinegar, mix well and place in sterile jars.

Turn it upside down and cover with a towel until it cools completely.

The fish comes out very tasty and filling.

The summer aroma of sweet peppers turns the simplest fish into a divinely nutritious dish. Together with tomato and spices, the dish becomes not a standard appetizer, but an addition to any lunch.

Ingredients:

2 kg. tomatoes
2 kg. carrots
1 kg. bell pepper
200 gr. oils
1 kg. Luke
2 kg. mackerel
1/2 cup sugar
200 ml. vinegar
2 tbsp. l. salt
2 laurel leaves
5 peppercorns

Preparation:

First of all, cook the fish. To do this, immerse in slightly salted water and boil for no more than twenty minutes. Remove the boiled mackerel from the broth and cool. Remove all the bones from the fish

Immerse the tomatoes in boiling water for a few seconds, after which the skin is very easily removed. Grind the peeled tomatoes into puree using a meat grinder. Wash the carrots, peel and cut into strips. Peel the onion and cut into small half rings. Remove the seeds from the pepper and cut into thin strips.

Place all the desired vegetables in a frying pan and simmer for about an hour. Then add mackerel and all the remaining ingredients to the vegetables and boil for 10 minutes.

During this time, you need to prepare the appropriate containers for preservation. Place the still hot salad in this bowl and roll it up.

The advantage of canned fish is its long shelf life. This dish will also ideally decorate your holiday. And how wonderful it is to know that you have the perfect snack for guests who come unexpectedly.

Ingredients:

2 mackerel
1 onion
2 tsp. salt
2 carrots
Black pepper 10 pcs.
2 tbsp. l. vegetable oil
3-4 tbsp. l. tomato paste
Spices - to taste

Preparation:

Wash the fish, clean it, remove scales, large bones and entrails. Cut into small slices, rinse and let dry.

Place spices, chopped onions and carrots, as well as pieces of fish into previously prepared sterile jars.

Separately, boil water with salt and tomato paste. Next, pour a little oil into each jar and add boiling water. Quickly close with sterile lids and store upside down under a blanket until the jars have cooled completely.

When canning something for the winter, it is very important to fully follow the cooking technology. This is especially important if the canned food consists of meat or fish.

If you need to cook something tasty quickly, many housewives use canned fish. They can be the basis of salads, main courses or a separate appetizer, especially if they are homemade and already accompanied by cooked vegetables.

Ingredients:

1 kg mackerel
200 g beets
20 g salt
700 g carrots
300 g onions
100 g vegetable oil
50 g table vinegar
1.3 kg tomatoes
mustard seeds, peppercorns

Preparation:

Peel and grate the beets. Grind the carrots on a grater too.

Cut the onion into tiny pieces.

Immerse the tomatoes in boiling water for a couple of seconds, peel and process in a blender.

Heat the oil in the required container, add the onion to it and fry it over low heat until soft. Add carrots and fry vegetables for about 5 minutes.

Add beets to the onions and carrots, pour in half the vinegar, add salt, stir.

Pour in tomato puree.

Boil the fish, remove the bones from it, cut into small enough pieces, add to the vegetables when the puree begins to boil.

Simmer the vegetables together with the fish for about 1 hour, 5 minutes before they are ready, pour in the remaining vinegar and spices and stir.

Distribute the salad among the jars, close, and leave to cool.

All types of canned food will be stored well only if they are prepared. All ingredients should be washed very well.

The dish will ultimately turn out quite satisfying if you add rice or other grains to it. This is the kind of snack that will completely replace a meal.

Ingredients:

300 g rice
1.5 kg mackerel
1.5 kg tomatoes
50 ml table vinegar
300 g carrots
20 ml vegetable oil
700 g bell pepper
400 g onions
salt, spices - to taste.

Preparation:

Rinse and boil the rice until half cooked.

Wash the fish, boil in salted water with spices. Cool and carve, removing the bones. Details.

Peel the onion and cut into cubes.

Chop the bell pepper into strips.

Extract the puree from the tomatoes using a blender or meat grinder.

Mix tomato puree with oil and boil. Place the fish and cook for 30 minutes.

Meanwhile, fry onions, carrots and peppers in the remaining oil. Place them in a saucepan and mix everything together. Simmer for 15 minutes.

Add rice, salt, vinegar and spices, cook for another 15 minutes.

All that remains is to put the snack into jars, close and let cool upside down. Afterwards, put the mackerel salad in a cool place.

An appetizer prepared according to this recipe can be eaten not only as a salad, but also as a main dish - it is the rice that gives it such satiety.

The recipe for mackerel with vegetables for the winter can be easily mastered even by a novice housewife if she follows the instructions exactly.

Ingredients:

2 kg mackerel
1.5 kg carrots
1.5 kg eggplants
60 g sugar
20 ml vinegar
1 kg onions
200 g tomato paste
40 g salt

Preparation:

Separate the fish from the bones and cut into pieces.

Peel the eggplants, cut into cubes and soak for 20 minutes, then wash and dry.

Finely chop the onion. Grate the carrots on a coarse grater.

Stir the vegetables, add salt and sugar, pour in tomato paste and put on fire.

After boiling the vegetables for 30 minutes, add the mackerel and simmer for another 30 minutes. Add vinegar and stir. After 5 minutes, put into jars.

Turn the jars over and wrap them.

A very practical option for preparing fish is a salad with mackerel and vegetables. It can be used in many ways, such as making perfect fish soup easily and simply. This appetizer is especially good as a snack.

Ingredients:

1 mackerel
medium onion
5 small tomatoes
1 carrot
1 tbsp. l. salt
2 tbsp. l. refined sunflower oil
1 tbsp. l. vinegar
5 black peppercorns
Bay leaf
3 tbsp. l. granulated sugar.

Preparation:

Remove the insides of the mackerel. Wash the fish thoroughly. Pour water, salt. Boil the fish for 20 minutes. Remove all bones and chop up the pulp.

Peel the onion and chop into cubes.

Grate the carrots.

Place the tomatoes in boiling water for a short time, then plunge into ice water.

Dry the tomatoes and remove their skins.

Grind the tomatoes in a blender. Mix tomato puree with vegetables.

Add all the ingredients, but without the fish and vinegar.

Put on fire, simmer for about 35 minutes.

Add mackerel, simmer for 15 minutes, pour in vinegar.

Place the mixture into jars and roll up without distraction.

Turn over and cover the workpiece.

A real housewife will always be able to please her guests with this dish. It is this recipe for canned fish that is passed on to many housewives almost unchanged.

Ingredients:

mackerel - 4 pcs.
onions - 2 pcs.
carrots - 2 pcs.
black peppercorns, salt,
Sunflower oil - 4 tablespoons.
bay leaf - 4 pcs.

Preparation:

Cut the mackerel fillet.

Wash and peel the carrots, grate. Cut the onion into half rings.

Place spices, pieces of fish and carrots and onions into sterilized jars, add a little salt and sunflower oil. And fill everything with cold boiled water.

Cover the jars with lids and place in the oven. Place at 150 degrees and cook for about 1 hour. Pull out the jars and roll them up, cover them and after cooling, put the jars in a cool place.

Canned mackerel with vegetables for the winter certainly frees up time for housewives; it can very quickly be prepared as a complete meal.

Cooking in a pressure cooker is very convenient, especially if you cook for your loved ones. This recipe is an ideal opportunity to treat yourself and your family to something delicious.

Ingredients:

(For 1 jar 0.5)

300 g mackerel
3-4 peppercorns
1 tsp. salt
bay leaf
1 tbsp. l. vegetable oil

Preparation:

Wash the mackerel, cut it, put it in jars.

In each jar we put a bay leaf, salt, pepper, and vegetable oil.

Screw on the caps. Place the jar in a pressure cooker with a towel on the bottom, pour in a glass of water, and cook in the “simmer” mode for about 2 hours.

The recipe is very easy. The mackerel comes out tasting like straight off the counter.

In order to make such a salad, you do not need to have any culinary skills, because this dish is made up of simple products that are easy to buy in every store.

Ingredients:

0.5 kg mackerel
250 g tomatoes
200 ml. vegetable oil
1 onion
1 carrot
2 tbsp. l. salt

Preparation:

You need to remove the insides of the fish and cut it. Cook in slightly salted water for no more than 20-30 minutes.

Peel the onion and finely chop. Peel the carrots and grate.

Stew the tomatoes and pass through a meat grinder.

After this, add all the vegetables to the pan and cook for 15-20 minutes.

Add oil. Then mix all the products thoroughly and roll up.

Garlic helps stabilize the immune system during the cooler months, so it is very important to eat it in winter.

Ingredients:

400 g mackerel
200 ml. vegetable oil
100 g carrots
2 tbsp. l. salt

Preparation:

Separate the fish and cut into pieces. Cook in salted water for about 20-30 minutes over low heat.

Peel and chop the onion. Pass the carrots through a grater.

After this, put all the vegetables in a pan and simmer for 15-20 minutes. Pour in oil and salt. Then mix all the products and roll up.

This dish has incredible taste. It is onions that contain nutrients and help normalize the level of vitamins in the body.

Ingredients:

700 g mackerel
15 black peppercorns
200 g onion
100 g carrots
2 tbsp. l. vegetable oil

Preparation:

Clean the fish from entrails and bones, cut into slices. Let it cook for about 20-25 minutes.

Vegetables must be peeled and simmered over low heat for 15-20 minutes. Add vegetable oil.

Then mix everything and pour into sterilized jars. Add spices and salt and roll up.

This dish is ideal for all those who are crazy about Asian cuisine.

Ingredients:

400 g mackerel
100 g carrots
3 hot peppers
200 g bell pepper
200 ml vegetable oil
2 tbsp. l. salt

Preparation:

Remove the entrails from the fish. Cut into pieces. Boil for 25 minutes.

Carrots and bell peppers and chop.

Peel the hot pepper from the stem and chop it. Vegetables need to be simmered for about 20 minutes.

Pour in a little vegetable oil and salt. Mix everything and roll up.

It is better to reheat the dish thoroughly before serving. This shenanigan will add some spice to the fish.

This dish takes very little money and time, and the result is divine.

Ingredients:

2 mackerel
2 tbsp. l. oils
1 small carrot
2 bay leaves
2 tsp. salt
1 onion
peppercorns.

Preparation:

Chop the onion into half rings.

Grate the carrots on a coarse grater.

Cut the fish into slices.

Mix fish, onions and carrots.

Place the peppers and bay leaves in sterile jars, and the entire prepared mixture on top.

Add salt and a drop of oil (1 tsp).

Pour in cold boiled water. Cover the jars with lids.

Place in the oven and simmer at 150 degrees for about 1 hour.

Roll up and do not touch until cool.