For cooking canned food is better to take not too bony fish (the profiling process will take less time). This time I cooked a can of tuna yellowtail (or at least so it was stated on the price tag in the store). Great canned food obtained from silver carp, white Amur, from the pink salmon.

Fish to gut, clean, wash. To remove the head, tail, fins and bones (of this set ear great it turns out!). By the way, the little bones to remove is not necessary, during the cooking and aging of canned food will become very soft and almost invisible. Cut the fish into large pieces. I got 600 g of fish fillet.

Carrots cut into large julienne, onions-semirings.

Banks thoroughly wash with hot water, scalded with boiling water. Put in jars fish, alternating with the onions and carrots and a sprinkling of salt (on one jar 0,5 l - 1 teaspoon salt without slides). In each jar put a piece of Bay leaf, two peppercorns and a pinch of mustard seeds. Fill banks should not to the top and to the edges remained free space 1-1,5 cm, to the "coat hanger".

Pour vegetable oil (2 tbsp) and lemon juice (1 tsp).

Close each jar with a lid, but loosely so that the steam freely out. On the bottom of the slow cooker lay folded in several layers of clean cloth and put the jar. In the bowl multivarki pour the water (cold) to the level of content in the banks. To choose the mode of QUENCHING, exhibit time 2 hours. The cover multivarki close. After an hour open the lid and check the water level. If she disappeared, then you need to add more water. To avoid damage to the cans (glass may crack), add only need hot water.

After the beep to take the cans out of the bowl MV, tightly wrap the lid, flip them upside down, wrap a towel and leave banks under a towel until cool. Store canned foods in cool place (on the bottom shelf of the fridge). In principle, there are beans can already in 10 days, but it's better if they can stand 3-4 weeks, "ripe". From this quantity of ingredients is obtained 2 cans 0,5 L.