Mackerel in the broth, after which the hostess lament that without the cellar there is nowhere to put banks with fish

That's from when the Union was. You buy a jar of mackerel and it is so tasty - your fingers are cute! Now there are many offers, but for some reason I do not like it. Probably some kind of psychological barrier. It got to the point where it happened. mackerel do it. I'm hungry!



Editorial "Site" This is the recipe I found. The video can be viewed at the bottom of the article, but in the meantime, view our list, which will help determine the ingredients. It’s not that difficult, but the taste is just magical!

Canned mackerel, it is clear that in cans We will not roll the fish, so we will need several glass jars with dense lids. According to this recipe, we got four jars. It is also noteworthy that mackerel turns out to be dense and does not fall apart, the taste resembles that from childhood.



The ingredients

• Whole mackerel about 3 kg
• 1 tsp salt in each jar
• 1 tbsp vegetable oil in each jar
• For broth on 1 liter of water tails and heads after cutting
• 1-2 bay leaves
• 3 pcs of fragrant pepper
• 5 pcs of black pepper peas
• 1 medium bulb
• pinch

Mackerel cans

1. The mackerel needs to be cut and gutted. Stack the heads and tails separately, they will be used. Remove all the films so that only meat remains. Wash the carcasses under water and cut them with slices as if they were being prepared for a tin can.
   
   
   
   
2. The broth is prepared as follows: wash the heads properly and remove the gills from them, fold them together with the tails in a large pan, add pepper, onion and other ingredients, then pour cold water. When it boils, boil the broth for forty minutes.
   
   
   
   
3. While the broth languishes on the stove, fill dry clean cans with fish. First one layer, then another. In our banks, there were three layers, and the upper, last, was formed from halves. Make sure the pieces don’t fit too tightly together.
4. After mackerel is decomposed, pour into each jar a teaspoon of salt and two tablespoons of vegetable oil. It remains to fill the cans with strained warm broth. It is not necessary to rush, it is important that it penetrates into all places. Pour the broth full.
   
   
   
   
5. Close the cans tightly, they will have to undergo sterilization. Put them in a large container and completely pour water so that it covers them three to four centimeters. When the water boils, you need to detect five hours - this is how long it will take. When five hours are up, turn off the fire and wait for it to cool completely. Done!
   
   
   
   

Excellent canned mackerel can now be sent for storage in the pantry or begin to deal with them immediately. In order to make everything clear more than completely, watch the video on the channel Taste Life, everything is painted and shown as if it were on notes.

Another nuance. If during sterilization the water will boil, then fill its deficiency with boiling water. It is important that the water temperature in the container remains at the same level. Be sure to write in the comments how you make canned mackerel, and we wish you a pleasant appetite!