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Mackerel with carrots for the winter

0
3053
Kitchen European
Calorie content 123.4 kcal
Portions 1 l.
Cooking time 110 minutes
Proteins * 7.2 gr.
Fats * 15.8 g
Carbohydrates* 11.3 gr.
* per 100 gr. product
Mackerel with carrots for the winter
Content

Today we will tell you how to easily and quickly prepare homemade canned mackerel with the addition of carrots and onions. Delicate in consistency and rolled up with the addition of a minimum amount of vegetable oil, the mackerel preservation has a completely natural composition and taste. One has only to cook mackerel according to our recipe, and you will forever abandon purchased canned food in favor of homemade preparations.

Ingredients

Cooking process

step 1 out of 10
Before starting preparation, we will prepare the jars: it is most convenient to use 500 ml jars. We wash them with baking soda, rinse well with water and put them to sterilize in an oven at 110 degrees with the neck down for 5-7 minutes. We remove the sterilized jars from the oven and leave them at room temperature to cool.
step 2 out of 10
Peel the onions, rinse and cut into thin half rings.
step 3 out of 10
We clean the carrots, wash and chop them on a grater for Korean carrots or cut into thin cubes.
step 4 out of 10
We clean the mackerel from the entrails and cut off the head. We wash the fish well under running water.
step 5 out of 10
Then cut the mackerel into pieces 2-3 cm thick.
step 6 out of 10
At the bottom of the sterilized jars we put a bay leaf, then a little onion and carrots, a few pieces of mackerel. Thus, alternating vegetables and mackerel, we fill the jars to the very top.
step 7 out of 10
Then pour vegetable oil into each jar and add a teaspoon of salt.
step 8 out of 10
We fill each jar with cold filtered water, without adding 2-2.5 cm to the edge of the jar, since during the sterilization process fish and vegetables will also let juice.
step 9 out of 10
Cover the jars of fish with lids and put them in a cold oven. We turn on the top and bottom heating mode and set the temperature to 145-150 degrees. We simmer the contents of the jars for about 50-60 minutes.
step 10 out of 10
After the expiration of the time, the ready-made canned food is carefully removed from the oven with the help of a grip and tightened tightly with the lids. We wrap the canned food with a terry towel and leave it at room temperature until it cools completely. Then we put the canned food in the refrigerator for storage.

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