Next to the vegetable and fruit preparations in your pantry for sure there is little room for home sprats in tomato.
Sprat in tomato for winter - recipe
Ingredients:
- fresh sprat - 650 g;
- onion - 210 g;
- tomato juice - 430 ml;
- sugar - 15 g;
- flour - 35 g;
- carrots - 190 g;
- peas of sweet pepper - 5-6 pcs .;
- seeds of coriander - 1 teaspoon;
- laurel leaf - 5 pcs .;
- vinegar - 35 ml.
Preparation
Start with the preparation of fish carcasses: unfreeze the squirrel, if necessary, gut it, remove the head and rinse well each carcass.
Chop the vegetables and save them together. When the vegetable mixture comes to half-ready, lay the fish over it and fill it with a mixture of flour and tomato juice. Lay out the spices used and place the dishes with fish and vegetables over medium heat. Extinguish all about 40 minutes, periodically gently stirring all the ingredients and trying not to damage the fragile carcass carcass.
While the sprat is stewed with vegetables, put the jars on sterilization. At the end of cooking fish pour vinegar to it and distribute it all over sterile cans.
Sprat in tomato - recipe
Ingredients:
- sprat - 2.9 kg;
- tomatoes - 2.9 kg;
- onion - 420 g;
- carrots - 640 g;
- beets - 340 g;
- vegetable oil - 215 ml;
- sugar - 115 g;
- vinegar - 65 ml;
- salt - 35 g.
Preparation
Before you close the squirrel in tomato for the winter, we recommend to take on the most painstaking work - cleaning the fish. Cut off each head with a carcass, remove the entrails, rinse the squirrel.
Divide the onions, beets and carrots into small pieces that are not too small, but equal in size. Save the vegetables together, then add the sliced tomatoes (you can remove them first) and pour in the vegetable oil. Add sugar and leave everything to simmer over medium heat for an hour. After a while, put the sprats of sprats and leave them on the fire for another 30 minutes. At the very end of the preparation pour vinegar and gently mix.
Spread the sprat on sterile jars or serve after the dish has cooled.
Home-sprat in tomato in autoclave - recipe
Ingredients:
- sprat - 560 g;
- tomato sauce - 430 ml;
- onion - 115 g;
- carrots - 130 g;
- garlic - 2 teeth;
- pea pepper - 3 pcs .;
- laurel leaves - 2 pieces;
- sugar - 10 g.
Preparation
Start with evisceration and washing the fish. When the sprat is prepared, take on the vegetables. Slightly save the onions along with the carrots and spread the roast with tomato sauce. Add garlic, laurel, pepper, as well as salt and sugar at the very end. Put the fish in tomato sauce with vegetables.
Distribute the workpiece over clean cans and roll them. Place the jars in the autoclave, place it on the fire and pour the water so that the contents are covered by a couple of centimeters. Screw the caps of the device and pressurize one and a half atmosphere with a car pump.
Then the pressure is brought to 4 atmospheres, and the temperature to 112 degrees. At this temperature and pressure, the fish can stand an hour and a half.