Canned mintai
Description
A simple way to put up food for later. In some jars, besides the standard set of ingredients, I added tomato paste. Both types of preserves turned out very tasty. As for storage: it’s hard to say how long the canned goods will keep in a cool place, since we ate through all our supplies very quickly (in almost a month). Good luck!
Instructions
- 1
Step 1
Gut the fish, remove the roe, and cut off the tails and heads.
- 2
Step 2
Thoroughly rinse the fish and cut it into serving-sized pieces.
- 3
Step 3
Thoroughly wash the canning jars. Place in the jars: spices, vinegar, salt, and tomato paste (optional). Layer the fish on top, filling the jars two-thirds full, and pour in oil (to cover the fish). Top up with boiled water (leaving 2 cm from the rim of the jar).
- 4
Step 4
Cover the jars with lids and place them in the sterilizer. Pour in hot water (up to the middle of the jars). Set the sterilizer over high heat and bring the water to a boil, then reduce the heat to the lowest setting. Keep the jars on this heat for 2 hours.
- 5
Step 5
Now all that remains is to seal the jars and wrap them in a blanket until they have cooled completely. Store the finished preserves in a cool place.