Homemade canning of pink salmon in a pressure cooker

Everyone ate store-bought canned fish. They are frequent guests even at the holiday table. But canned fish prepared at home with your own hands will be especially tasty and aromatic. Today we are cooking pink salmon in a pressure cooker.

Main Ingredients

• kilogram of fish;
• sunflower oil;
• a tablespoon of salt;
• black peppercorns;
• allspice;
• a tablespoon of lemon juice or vinegar.
• You can also use bay leaf.

Cooking canned pink salmon

The pink salmon is washed, cleaned, and the fins are cut off.

Then cut into convenient pieces that should fit tightly in the jar. Pieces of fish are immersed in cold water for half an hour. During this time, blood will come out of the fish, and as a result the broth will be more transparent.

The jars are washed and the lids are boiled for a couple of minutes. Place 3 black peppercorns, 2 allspice peas, and, if desired, a bay leaf at the bottom of the prepared container.

Lay the fish in layers, sprinkling each layer with salt. One half-liter jar will require approximately a teaspoon of salt, but it is more convenient to use smaller containers.

Then press the fish a little with your hands so that the pieces are pressed tightly against each other.Add 3-4 drops of vinegar or lemon juice on top. Fill with vegetable oil. There is no need to pour in a lot, as this ingredient is added to soften the taste.

Place a cotton cloth on the bottom of the pressure cooker. The jars are tightly closed with hot lids.

Water is poured up to the hangers of the cans and the pressure cooker is closed. Pour cold water into the pan. After boiling, reduce the heat to minimum and cook for an hour and a half.

It is better to open the pressure cooker after the pressure has subsided. Let it sit for 15-20 minutes. If this is done immediately after turning off, the jars may burst due to pressure drop.

After the jars have cooled, remove them from the pressure cooker and place them, lid down, on a towel. Canned food is ready to eat almost immediately. You can store the preparations without a refrigerator.

Cooking options

For home canning, you should only use fish whose freshness you have no doubt about. Frozen pink salmon is ideal for this. In addition, the cost of the finished product is pleasing. Homemade canned goods are several times cheaper than store-bought ones.

In addition to allspice and black pepper, they use: coriander, cloves, dill. You can add vegetables if you wish. Usually these are onions, garlic, carrots. To achieve a beautiful brown hue, pour a little strong black tea into the canned food.

The advantage of home canned food is that you can use any combination of spices and select options to suit your taste. You can also combine several types of fish in canned food. You won't find this in stores.