Рыбные консервы в масле в мультиварке-скороварке. Canned fish in oil in pressure cooker
Canned fish in oil in pressure cooker 1 stage – preparing of fish. For canned food any fish is suitable. On one 0,50 l a jar it is necessary about 0,5 kg gutted fishes without heads Fish are cleaned, gutted, washed, trim heads, cut into pieces 2 – 2.5 cm thick
Pieces are placed in a bowl or basin and add two teaspoons of salt per 1 kg of fish Stir and leave for 15 minutes to impregnate the fish by salt Stage 2 – loading cans with fish At the bottom of each jar we put one or two laurel leaves and 5 to 10 balls of bitter black pepper Above we loading the pieces of fish In each jar we add 0,5 – 1,0 table spoons of 9% vinegar depending on the capacity of the jar In each jar slowly fill with the vegetable oil until it covers the fish We close banks covers. Completely to screw up them one cannot as through backlashes must pass steam at boiling inside jars We put the jars in the bowl of the pressure cooker To the bowl of the cooker pour water to about half the height of the jars We set the quenching regime for 60 minutes at high pressures Then additionally set a more gentle heating mode for on 30 minutes After that, turn off the pressure cooker and wait 30 to 40 minutes until a natural pressure drop occurs and the boiling of oil in the jars stops We take out the jars and screw the lids as far as they go. Cooling of a cans by air in an inverted state Storage – in the cellar, refrigerator, etc Do not forget to put LIKE and to subscribe for my channel at YouTube! Will be more many interesting! Bon Appetit!