The speaker demonstrates how to make canned fish without an autoclave. They start by preparing the fish, cutting it into pieces, and removing the innards. The fish is then placed in a jar, leaving some space at the top. Spices, salt, and bay leaves are added, and the jar is filled with sunflower oil. The jar is then sealed and placed in a saucepan with water, which is brought to a boil. The heat is reduced, and the jars are left to simmer for 5 hours. After cooling, the jars are removed, and the speaker shows that the lids are retracted, indicating a good seal. The speaker guarantees that the canned fish is not only delicious but also safe to eat, based on their family's years of experience. They also mention that they will be making canned meat without an autoclave in a future video.
Here are the key facts extracted from the text:
1. The speaker is making canned fish without an autoclave.
2. The fish used is from the region, not store-bought.
3. The fish is cut into pieces and cleaned before being canned.
4. A half-liter jar of canned fish weighs 248 grams.
5. The speaker uses sunflower oil to top up the jars.
6. The jars are filled with fish, spices, and oil, and then sealed.
7. The sealed jars are placed in a saucepan with hot water and boiled for 5 hours.
8. The water level in the saucepan should be at least 5 cm above the jars.
9. The jars are not completely filled to the top to prevent bursting.
10. The lids are softened in boiling water before being used.
11. The jars are checked for leaks by filling them with water and screwing on the lid.
12. The speaker uses a weight to hold the lids down during boiling.
13. The boiling process is reduced to a minimum after 5 hours.
14. The jars are left to cool down before being turned over.
15. The speaker guarantees that the canned fish is safe to eat and delicious.
16. The canned fish can be used to make fish salads, soups, and other dishes.
17. The speaker will be making canned meat without an autoclave in a future video.