Cómo hacer ATÚN y BONITO en ACEITE ▶ CONSERVA CASERA 100% SEGURA
Recetas Flipantes
12,662 views
How to safely preserve tuna or bonito. There are many recipes for homemade canned tuna or bonito in oil or marinade, and most pose a risk of botulism because the heat treatment is not done properly. If you want to learn how to make 100% safe homemade canned tuna/bonito in oil or marinade, follow our step-by-step tutorial.
1. Preparing the fish: Cook the fish in slices or large chunks in salted water (15-30g of salt per liter of water) for 20 minutes. Drain well and dry. Then fill the jars, leaving about a finger's width of space at the top. Fill with oil or marinade. Cover and heat-treat in a pressure cooker for 35 minutes for 350ml jars. (You can add spices to your liking.)
2. Preparing the raw fish: Fill the 350ml jars with the raw fish, add a small spoonful of salt, and fill with oil or marinade. Cover and heat-treat in a pressure cooker for 45-50 minutes for 350ml jars (You can add spices to your liking)
✅ Follow the Amazing Recipes channel on WhatsApp 👉https://whatsapp.com/channel/0029VbCL...
✅ Here I explain in more detail the danger of botulism in home-canned goods 👉 ✅ BOTULISMO y CONSERVAS CASERAS ▶ PELIGRO 💀
Video Chapters:
00:00 The danger of botulism in home-canned goods
00:18 Do you have to sterilize the jars? (Myth debunked)
00:41 Two ways to prepare tuna (Cooked vs. Raw)
01:02 How to properly fill and remove air
01:13 The science of pH: Why is tuna a "danger zone"?
01:52 Why a water bath is NOT safe
03:00 The solution: How to use a pressure cooker (autoclave)
03:26 Times and exact pressure for 350ml jars
03:42 The common mistake when cooling jars
04:03 Final result and storage tips
--------
#amazingrecipes
20 Comments
Yo también lo tengo claro..!!
Un abrazón enorme..!!
Pues algunos ni por ésas.🙄
Súper vídeo. Muuuuchas gracias.
Nunca he embotado en crudo, pero tiene que quedar muy jugoso. ¿No metes el bonito previamente en salmuera? ¿Directamente sal al bote y ya? ¿Congelas antes el bonito para el anisakis?
Bien embotado, a 120 grados, 45 minutos para botes de 350 ml., tal y como indicas, ¿cuánto dura la conserva? ¿Para botes de 450, cuánto tiempo?
¿Algún autoclave u olla con manómetro BBB conoces?
Vaya atraco. Si no contestas lo entenderé perfectamente y te querré igual. Prometido.😂
Me gusta tu pedagogía. Con respecto al botulismo, es uno de los temas que me generan inseguridad con las conservas de tomate, setas, bonito...
Usaré el método de la olla a presión, supongo que añadir reductores de pH altera el sabor
Cambio de tema: Igual ya lo has hecho, pero me gustaría algún vídeo sobre ternasco. Acostumbrado al lechazo castellano quiero ver las características del ternasco
Cómo hacer ATÚN y BONITO en ACEITE ▶ CONSERVA CASERA 100% SEGURA
Recetas Flipantes
12,662 views
How to safely preserve tuna or bonito. There are many recipes for homemade canned tuna or bonito in oil or marinade, and most pose a risk of botulism because the heat treatment is not done properly. If you want to learn how to make 100% safe homemade canned tuna/bonito in oil or marinade, follow our step-by-step tutorial.
1. Preparing the fish: Cook the fish in slices or large chunks in salted water (15-30g of salt per liter of water) for 20 minutes. Drain well and dry. Then fill the jars, leaving about a finger's width of space at the top. Fill with oil or marinade. Cover and heat-treat in a pressure cooker for 35 minutes for 350ml jars. (You can add spices to your liking.)
2. Preparing the raw fish: Fill the 350ml jars with the raw fish, add a small spoonful of salt, and fill with oil or marinade. Cover and heat-treat in a pressure cooker for 45-50 minutes for 350ml jars (You can add spices to your liking)
✅ Follow the Amazing Recipes channel on WhatsApp 👉https://whatsapp.com/channel/0029VbCL...
✅ Here I explain in more detail the danger of botulism in home-canned goods 👉 ✅ BOTULISMO y CONSERVAS CASERAS ▶ PELIGRO 💀
Video Chapters:
00:00 The danger of botulism in home-canned goods
00:18 Do you have to sterilize the jars? (Myth debunked)
00:41 Two ways to prepare tuna (Cooked vs. Raw)
01:02 How to properly fill and remove air
01:13 The science of pH: Why is tuna a "danger zone"?
01:52 Why a water bath is NOT safe
03:00 The solution: How to use a pressure cooker (autoclave)
03:26 Times and exact pressure for 350ml jars
03:42 The common mistake when cooling jars
04:03 Final result and storage tips
--------
#amazingrecipes
Gran trabajo estás haciendo Adrian!!! 💪💪