Most housewives do not dare to cook canned food at home - a lot of trouble, and there is no time to stand at the stove and stir the contents monotonously. When a “smart assistant” appears in the kitchen - a slow cooker, then all problems are gone. Preparing canned food in a slow cooker is now not a problem.

Despite the fact that canned food is not considered daily food, they often help us out when there is no time to cook something tasty or when there was a desire to urgently go fishing. Many may object, having heard that we are going to cook canned food in a slow cooker and be surprised. Why spend food, time and effort when you can go to the store and buy everything you need. We will prove the opposite: prepared domestic canned foods do not contain preservatives and other harmful additives, especially if it comes to canned fish and meat.

Fish canned animals in a slow cooker. Classic recipe

We will prepare a natural and useful product for all family members - canned food in a multicooker made of fish. The canned fish prepared in this way will be much tastier than store. Keep in mind that cooking canned food in a slow cooker is not as difficult as saving them, because the fish is subjected to low -temperature heat treatment for a longer time. Therefore, ready -made canned food must be stored exclusively in the refrigerator or basement.

Ingredients:

• fish (small or large - does not matter) - 1.5 kg;
• carrots - 2 pcs.;
• onions - 1 pc;
• vegetable oil - 50 ml;
• lemon juice - 1 tsp. on a jar;
• salt - 1 tsp on a jar 0.5 l;
• spices - pepper with peas, fragrant and coriander - to taste.

Preparation of canned food in a slow cooker:

1. You can take any fish: hek, sturgeon, mowing and even sprats are suitable. Small fish can be laid entirely, and large - cut into large pieces.
2. Clean the fish from scales, gut, cut the fins and head. Rinse well under a stream of water.
3. Prepare carrots and onions and cut into large pieces (you can also small, there is no difference).
4. Prepare the container - wash glass jars with hot water and soda, pour boiling water along with the lids.
5. Cut the fish into large pieces. Put fish in banks, alternating with onions and carrots. You can do otherwise - put fish, chopped vegetables, add salt, butter, spices and mix well in a free container. Then put the same number of pieces with vegetables in each jar. You need to fill the banks not to the top, but so that there is a free space of 1-1.5 centimeters from the edge. People say: "To the shoulders." Close each jar with a lid, but not tightly so that the pair comes out freely.
6. At the bottom of the multicooker, put a clean fabric folded in several layers and install cans. Pour water into the multicooker bowl to the level of contents in the banks and activate the “Extinguishing” mode. Time - 2 hours. The lid needs to be closed.
7. After 60 minutes, lift the lid and check the water level. If it evaporated, then you need to add more water. To avoid damage to the cans (glass can burst), only hot water needs to be added.
8. When a notifying signal sounds, open the multicooker lid and screw each cover on the jar. Leave ready -made canned cups until completely cooled.

When the canned fish in the slow cooker is completely cooled, you can taste the dish or move the workpiece for storage to a cool place.

Canned pike in a multicooker

When it is possible, then you can cook fish canned fish for the future, especially if you have a big pike catch. The meat of this fish is distinguished by a delicate taste, but to cook it so that the pike is juicy - you still need to try. We will cook canned pikes in a slow cooker.

Products:

• pike-1-1.5 kg;
• sugar-sand-1 tbsp;
• citric acid - 1 tsp;
• refined vegetable oil - 50 ml;
• the spicy mixture of "hops-sunels", turmeric and bay leaf-to taste;
• salt - to taste;
• black pepper with peas - 10 peas;
• strong brewing black tea - 50 ml.

Preparation of canned food in a slow cooker:

1. We gut the pike, wash it under a stream of water. We cut the fish into medium pieces (3 cm each).
2. Add salt, mix and put in a bowl. We lay the fish on top with cling film and send it to the refrigerator for 24 hours.
3. When the fish sucks, you can start cooking canned food in a slow cooker.
4. We pour a little vegetable oil to the bottom of the pan. Lay the fish in layers. It is better to put pieces with large bones at the bottom, and smaller on top.
5. We pour each layer with spices.
6. Prepare the tea leaves: for a glass of boiling water - 1 tsp. Black tea. We cast 50 ml of brewing and add sugar, citric acid and salt. Mix well and fill our fish with such a gas station.
7. At the end, water the fish with the remaining vegetable oil.
8. Close the multicooker lid and activate the “Extinguishing” mode for 40 minutes.
9. After a notifying signal, we do not open the lid, we wait for the pressure inside it decreases. After 5 minutes, you can try fish if it has not reached the desired consistency - extend the cooking time for 15 minutes.

Canned food in a slow cooker. Crucian carp in tomato

On the weekend, being in the market, it is so difficult to resist the offers and buy a fresh river fish. From small karasiks you can prepare home canned food in a slow cooker. The fish is delicate, tasty, and small bones become soft and practically do not feel.

What products you need to buy:

• fresh crucians - 2 kg;
• vegetable oil - 0.5 cups;
• tomato paste - 3 tbsp.;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• sugar - 0.5 tbsp;
• vinegar (7%) - 1 tsp;
• water - 1 cup;
• salt and spices are to taste.

How to cook canned food in a slow cooker:

1. We remove the scales and well gut every crucian carp.
2. Wash the running water, remove the fins and the head.
3. Large fish can be cut into three parts.
4. Put pieces of fish in the multicooker bowl.
5. We clean the carrots and cut into small cubes.
6. We clean the onion and cut the rings.
7. On top of a layer of fish we will first lay the carrots, then - onions.
8. In a separate bowl we prepare the sauce: mix oil with tomato paste, add sugar, salt and pepper. You can add your favorite spices. Mix. Add water temperature water and mix again.
9. Pour the fish with sauce. You do not need to mix.
10. We activate the multicooker multicooker mode. Cooking time is 6 hours.
11. For such a long time, all the bones, even the largest, will become soft.
12. After the signal, home canned foods are ready. You can taste the fish at once or lay in sterilized jars and roll up with lids. Such a workpiece will be stored in a cold place for 3 months.

Canned food in a slow cooker. Sprats

Such canned foods are loved by many. The delicate meat of the Baltic sprat will not leave indifferent a single family member. Try to cook canned foods in a multicooker made of mowing, if you buy sprats. Perhaps you will not be able to send even one can of canned food for storage.

We will prepare the following products:

• purified capage - 1 kg;
• salt - 1 tbsp. no hill;
• strong tea - 1 cup;
• black pepper with peas, bay leaf and other spices - to taste;
• vegetable oil - 125 ml.

Preparation of canned food in a slow cooker:

1. First we make strong tea leaves. On a glass of boiling water - 10 spoons of tea leaves or 10 bags of tea.
2. We release the capage from the insides and remove the heads.
3. In a separate container (a cup is suitable), mix vegetable oil, tea and salt.
4. We lay out my cap in layers in the multicooker bowl and fill it with filling.
5. Add bay leaf, pepper and spices to the fish. If you have “liquid smoke”, then you can add 1 tsp to sprats.
6. We close the multicooker cover and activate the “Extinguishing” mode. Cooking time - 2 hours.
7. After preparing the sprats, we remove and transfer it into a glass container with a twisting lid.

Canets in a slow cooker are very tender and fragrant. Sprats need to be stored in a cool place, and best of all - in the refrigerator. It is better to serve sprats to the table with chilled when canned food is “settled” in the refrigerator for 2-3 days. Enjoy your meal!

Canned meat in a slow cooker

No meat stew can be compared with home either in appearance or even more so, to taste. And if you also pay attention to the cost of such a product, then you can only spread your hands. Preparing canned meat in a slow cooker is as simple as fish. We offer you to use this recipe. To prepare meat stew, you can take any meat: chicken, pork, beef and even lamb.

When preparing stew in the slow cooker, the meat is greatly boiled, so from 1 kilogram of meat you get one jar (0.5 l) stews.

Ingredients:

• pork meat (with fat and cartilary), lamb and beef - 1.5 kg;
• salt - 2 tsp;
• black pepper with peas - incomplete teaspoon;
• bay leaf-3-4 pcs.

To make you get a real stew, the meat must be with fat.

How to make canned meat in a slow cooker:

1. Take the meat in such proportions: pork with a high fat content - 700 grams; lamb - 300 g; Sinewy beef - 500 gr. Choose only fresh meat, especially if you plan to store stew.
2. Cut the meat into equal pieces (3 cm each), add salt, pepper and spices. Mix and leave alone for 40 minutes. Do not add water! When the meat is marked, it will give the juice and this will be enough.
3. In the multicooker bowl we load all the ingredients. We activate the “Extinguishing” mode for 6 hours. We put the pressure on the mark "3".
4. After cooking, the multicooker lid does not immediately open and do not lower the pressure. Let the stew flow in a slow cooker for another 1.5 hours.
5. Open the lid and lay out the finished product in jars. You can put meat stew in plastic containers and put in the freezer.

The finished stew can simply be spread on bread or added to cereals, potatoes, pasta.

If it is planned to store stew for a long time, then banks with stew are put on a baking sheet and sterilized in the oven at a temperature of 200 degrees 20 minutes. Make sure that there is no free space in the bank - it is filled with fat. The stew is rolled up with sterile lids and sent to a cold place. Such a stew is stored from 6 to 12 months.

Canned food in a slow cooker. Chicken stew

We offer to cook a simple meat dish - stew. We will make canned food in a slow cooker from a home chicken.

Products:

• chicken - 1 pc.;
• bay leaf - to taste;
• salt, black pepper with peas - to taste.

How to cook canned food in a slow cooker:

1. Take the chicken (weight from 3 to 4 kg) and prepare it: defile, rinse and dry.
2. Remove the skin from the chicken, separate the meat from the bones and cut it into pieces. Small bones from ribs and wings can be left. When you lay out the finished stew on the jars, these seeds are easy to remove.
3. Put the pieces of meat in a multicooker bowl.
4. Activate the “Extinguishing” mode for 4 hours.
5. After 3 hours, open the multicooker lid and add salt, bay leaf and pepper. These spices will be enough for a classic prescription of canned meat. If desired, you can add your favorite spices. Salt is added according to this formula: 1 kg of meat - 1 tsp. Salt.
6. After 4 hours, canned meat in a slow cooker will be ready. It remains to lay the meat in jars and send for storage in the refrigerator. You can lay the meat in plastic containers and freeze.

According to this recipe, you can cook any poultry, only the cooking time is better to increase. It is easy to cook canned food in a slow cooker, and the meat is very tasty. Help yourself!

Canned food in a slow cooker. Video