Pork stew with their own hands. Beef stew: how to cook delicious canned meat with your own hands

19.10.2019

Pork stew at home is an excellent basis for cooking other dishes. It can be used for rich soups, stew with potatoes and other cereals, or just a snack with black bread. The right way canning will allow you to store stew long time.

In order to cook pork stew, it is not at all necessary to own special technologies. Canned meat can be cooked at home, right in the pan. You can store this preparation at room temperature or in the refrigerator.

For stew you need 1 kg of pork. We cut the meat into small pieces, if there is fat, then you can leave it, so the stew will turn out more satisfying. Sprinkle the meat pieces with salt and pepper.
Now let's take three jars of 500 ml each, put two bay leaves and five black peppercorns in each. Banks can not be subjected to heat treatment, as in the process of preparation they themselves will be sterilized.
We mix the meat with two tablespoons of gelatin, but if you do not like stew with jelly, then you can not add the ingredient.
We lay out the pork in jars, leaving a little free space on top. Pour in water, stir to distribute the liquid between the meat pieces. Cover with lids and lower into a saucepan, pour water and put on fire. Stew the meat over low heat for 4 hours, do not forget to add water.
Salo (150 g) cut into small pieces and melt in a pan, cool and pour into a separate bowl.
After 4 hours, we take out the jars, pour the melted lard. If you do not plan to store preservation for a long time, you can do without it.
We twist the banks, turn them over for a few seconds, and then return them to their original position. At the top there should be a rim of lard, and at the bottom - meat juice. We wrap the jars of stew, after cooling we put it in storage.

A slow cooker will allow you to cook delicious homemade stew, but if the device also supports pressure cooker functions, the process will be not only easy, but also fast. Pork stew in a slow cooker in taste and aroma is no different from stew cooked in a different way.

Cooking method:

To prepare the stew, you will need 3 kg of pork, which we wash and dry well. How less water gets into the slow cooker, the tastier the stewed pork will turn out.
We cut the meat into pieces, put it in a bowl, set the “Extinguishing” mode for 5 hours.
After the beep, add spices to the meat, Bay leaf, mix and leave to languish in the "Heating" mode.
We prepare jars for conservation, if you are not going to store the stew for more than three months, then they can not be sterilized.
Arrange the stewed pork in jars, pour the broth, but not to the very neck, leave 2 cm. Roll up the lids and put in a warm place until completely cooled.

Perhaps each of us has already forgotten the real taste of stew, because what we see on store shelves is quite difficult to call meat. Therefore, stewed pork is better to cook at home. This is the only way to get a quality product. And now we will tell you how to cook a hearty stew in the oven.

Ingredients:

1.5 kg of pork shoulder;
1 kg of pork ham;
500 g pork flank:
three tablespoons of rock salt;
allspice;
peppercorns;
Bay leaf.

Cooking method:

Cut the prepared pork (ham and shoulder) into large pieces, put in a deep container, sprinkle with salt, ground black pepper, mix and leave to marinate for an hour.
We take 6 jars of 500 ml, in each we put a bay leaf, allspice and five peas of black pepper.
We lay out the meat in jars, put a piece of fatty flank on top, close the lids, but not tightly.
Pour rock salt onto a baking sheet and set the jars so that they stand exactly on the salt and do not come into contact with the iron pan.
We send jars of meat to the oven on the lowest tier, turn on the temperature of 200 degrees. As soon as the juice appears, reduce the heat to 140 degrees and cook for 4 hours.
After the time has elapsed, we take out the jars, tightly twist them, wrap them in a blanket and leave to cool completely. We store the finished preservation in a dark place.

Homemade pork stew in an autoclave

The autoclave is a home installation thanks to which you can prepare a delicious dish in a short period of time. So the preparation of the stew will take no more than 2 hours and you do not have to lay out hot meat in jars.

Cooking method:

Prepare clean and dry half-liter jars for preservation.
In each, put a bay leaf, three peas of allspice and black pepper.
Mix the chopped large pieces of pork with salt and pepper, leave for 15 minutes.
Arrange the meat in jars and close them tightly with lids.
Now place the jars in the autoclave, and pour enough water so that they are completely in the water.
Close the lid, set the temperature to 130°C and the pressure to 2 bar. After 20 minutes, increase the temperature to 150 ° C and cook in a home autoclave, most importantly, make sure that the pressure does not exceed 4 bar.
A day later, homemade pork stew in the autoclave will be ready.

Cooking in a pressure cooker

Using a pressure cooker, you can cook delicious homemade stew. It turns out very tender preservation of pork with the addition of chicken pieces. Many housewives prefer to leave the pressure cooker with the pork cooking in it overnight in order to enjoy the delicious taste and unusual aroma of the cooked dish in the morning.

Ingredients:

2 kg of fresh pork;
1 kg of chicken thigh meat;
Bay leaf;
allspice;
salt.

Cooking method:

Cut pork and chicken meat into pieces, put in a bowl, sprinkle with salt, pepper and mix.
In sterilized jars of half a liter, put a bay leaf and a couple of peas of allspice.
We fill the jars with meat to the bottom edge of the neck and tightly close the lids.
We put it in a pressure cooker, pour water up to the neck, close it, install the valve and turn on the stove. As soon as the valve works, reduce the heat and simmer the meat for 2 hours.
After two hours, turn off the stove, but do not open the pressure cooker until it has completely cooled down. Homemade pork stew is ready.

Pork head stew at home

From the pig's head, you can cook fragrant and tasty homemade stew. To reduce the cooking time, ask the seller to cut the head into several pieces.

Ingredients:

pork head weighing 8-10 kg;
two onions;
salt, spices.

Cooking method:

Pour the pieces of pork head with water and leave for 20 minutes. Then we remove the eye sockets and clean the skin with a scraper.
Put the pork in a deep saucepan, pour clean water, bring to a boil and drain the first broth. Then again pour clean water, add the peeled onions and cook the meat over low heat for 4 hours.
We disassemble the finished pork, remove the bones, skin and veins. We lay out in jars and pour the strained broth over the shoulders of the jar. We twist the lids and store in a dark place.

Winter pork harvest

Good meat with a layer of fat is suitable for harvesting pork for the winter. Rinse the pork in cold salted water, then, depending on the size of the jar, cut into pieces.
Here you can use two methods of harvesting. So you can put a large piece of meat in jars, and smaller pieces on top. Or cut the pork into small pieces, for example, 3x3 cm in size. You do not need to salt and pepper the meat, as we will prepare the brine.
To prepare the brine, you need a liter of cold water and 15 g of salt. The salt in the water should be completely dissolved and only then pour the meat. Instead of a saline solution, you can use a broth made from cartilage and bones. In cooled jars, the broth will turn into jelly, which will make the meat juicy and allow it to retain all the beneficial vitamins and nutrients.
The filled jars are tightly twisted and placed in a pot of water. The water heating temperature should not exceed 100 ° C, and the preparation of the stew will depend on the volume and material of the cans, from 2.5 to 4 hours.

By the way, homemade stew can be prepared from minced pork. This will turn out an exquisite delicacy that can simply be smeared on bread or used as a filling for pies.

Description

Homemade beef stew This is a great way to preserve meat. Thanks to this recipe, you can easily cook stew with your own hands at home. As a result, you will get a natural product without preservatives, unlike store-bought products.

The recipe for homemade beef stew is quite simple, it takes relatively little time, and the ingredients you need are elementary. The only disadvantage of this preservation is that it is not stored for a long time. In the refrigerator, it can stand for about a month and a half. You can, of course, put it in the cellar, but only at your own peril and risk.

Probably, most people have a “stash” in the form of several cans of stew, so let it be a quality product. In addition, there are many dishes based on beef stew. Quite often it is used during the preparation of soups, and also combined with pasta and potatoes.

You can learn more about how to cook homemade beef stew in this recipe with step by step and photo.

Ingredients

(2 kg)
(50-60 g)
(8 pcs)
(30-35 pieces)
(taste)
(taste)

Cooking steps

We select special jars for conservation. If you want canned food to stand for a sufficiently long period of time, use containers with lids that must be rolled up using special equipment. In each of the jars we put one bay leaf and a few peas of black pepper on the bottom.

We take the beef, wash it under running water and, using a knife, cut it into pieces the size of a walnut.

Pack meat tightly into jars. Add salt and pepper between layers. Thus, we fill the jar almost to the neck, leaving a little space.

As a final touch, lay out a bay leaf and a few black peppercorns.

The jar should hold about 500 grams of fresh meat. Together with the jar should be a little over 700 grams.

Thanks to the addition of fat, the total mass increases by about 10-15 grams.

Take a sheet of foil and fold it in half. Then we close the banks with it. We put the jars on a baking sheet, pre-filled cold water. This is necessary so that when fat drips from the jars, it does not burn. We put the jars of meat in a cold oven, which we then turn on at 120 degrees. We bake for 8 hours.

After three hours, the meat that touches the wall should darken along with the juice. In some places you will still see raw meat.

The photo shows the meat after six hours. It should darken evenly.

After eight hours, the liquid should completely evaporate from the jar. First, turn off the oven, leave the meat there for some more time to cool, then take out the baking sheet. This is necessary so that there are no sudden temperature changes, and the jar remains intact.

The jar remains warm for a long time. We remove the foil. The meat should be lightly baked, and the fat should be melted.

We close the jars with lids.

The mass of fresh meat should be equal to the cooked product, as shown in the photo.

Canned homemade beef stew is ready.

Bon appetit!

Those who have ever tried homemade pork stew know that this canned meat is tasty, satisfying, and is really a lifesaver in cooking the first or second course when there is no opportunity or time to cook something from fresh meat.

Homemade Pork Stew - General Cooking Principles

The main advantage of pork for cooking stew is that this type of meat is quite fatty and therefore does not require the use of additional ingredients in the form of fat, a large amount of fat, oils.

You can cook homemade pork stew in jars in the oven, pressure cooker, double boiler, slow cooker, autoclave. Regardless of the method chosen, the principle of preparation is similar:

Buy fresh meat for canning: pulp with fat. Frozen meat, the bony part is not suitable for cooking stew.

You should not preserve stew in large containers, 0.5-1 liter jars are enough.

The container and lid must be sterile.

The meat is washed, cut into pieces of the same size, salted, peppered, mixed. Mixed prepared pork, bay leaves, black peppercorns and other ingredients to taste are mixed at the bottom of sterilized jars. Perhaps first cook the meat, and then tamp it into a container.

Jars filled with ingredients are covered with lids and sent to cook. After they take it out and roll it up.

1. Homemade pork stew: a quick recipe

Ingredients:

A kilogram of pork;

Approximately a glass of vegetable oil;

One large onion;

A few cloves of garlic;

Salt and black pepper to taste;

2 tablespoons regular vinegar or 3 tablespoons balsamic vinegar

2 bay leaves.

How to cook:

1. Washed pork is cut into small cubes no larger than 2 centimeters in size.

2. The meat is salted and peppered, focusing on your taste. Bay leaves broken into small pieces are added to it, which, after boiling the pork, are carefully caught.

3. Vinegar and finely chopped onions are added to the meat. The ingredients are thoroughly mixed.

4. The blank for the stew is covered with a film. Put it in the refrigerator for at least 6 hours. The main purpose is pickling.

5. Pickled pork is placed in a special container for the oven, leveled. Used for filling vegetable oil, which should completely cover the pork.

6. Take parchment paper for baking, carefully cover the meat. Cover the top with a lid or foil.

7. Pork is cooked in an oven heated to 130 degrees for 45 minutes.

8. After the allotted time, the paper is removed. Garlic is added to the dish and again covered with paper, a lid. Re-put the pork to languish in the oven for about two and a half hours.

9. The finished meat is pulled out of the oven, cooled.

10. The meat is divided into thin, soft fibers. Laurel leaves are pulled out. Warm up the stew before serving.

2. Homemade pork stew: recipe in a slow cooker

Ingredients:

A kilogram of pork;

To taste: black pepper, bay leaf.

How to cook:

1. Take the meat, wash and dry it with paper towels.

2. Pork is cut into pieces small size. They are put in a multicooker pan and put on the “Extinguishing” mode for four hours, adding about half a glass of water. It is important to remember: in any slow cooker, heating requires a lot of time, so the meat always cooks longer.

3. An hour before the end, add bay leaf, salt, pepper. For classic recipe enough spices. Additional spices can be added if desired.

4. Ready hot pork is laid out in hot sterilized jars, closed, put under a warm blanket. After complete cooling, they are removed for storage.

3. Homemade pork stew: a simple recipe

Ingredients:

A kilogram of pork;

a tablespoon of salt;

Black pepper to taste.

How to cook:

1. Chilled pork is cut into small pieces (preferably 2x2 or 3x3 centimeters).

2. The meat is salted in the following proportions: a tablespoon of salt - a kilogram of pork. Pepper is added to taste. The ingredients are thoroughly mixed.

3. The meat is laid out in sterile jars at the rate of: 500 grams of pork - a 0.5-liter jar. Careful tamping is recommended.

4. Put on the bottom of a large pot terry towel put the jars and cover them with lids. Water is added to the pan a couple of centimeters below the necks of the cans. Cover loosely with a lid. Put on fire for 2 hours of boiling from the moment of boiling water. Periodically add water, as it must boil during the entire preparation of the dish.

5. The stew is ready. Take out the jars, roll up the lids and put them under a towel until they cool completely.

6. Stew is stored in the refrigerator or in any other cool place.

4. Homemade pork stew: a recipe with vegetables in the oven

Ingredients:

One carrot;

2 cloves of garlic;

Half onion;

550 grams of pork;

2 tablespoons of soy sauce;

A teaspoon of dried barberry;

5 pieces of allspice;

Bay leaf.

How to cook:

1. The meat is cut into medium-sized pieces. If the pork has fat, it is carefully cut out and set aside. Grated garlic is added to the pork, soy sauce. All components are mixed and left for half an hour at room temperature.

2. Put onions and carrots at the bottom of the jar. Then add some meat and some dried barberry. Thus, both components alternate. Without fail, a bay leaf is added to the jar.

3. Put fat or lard on top.

4. The foil is wrapped in several layers, after which the jar is closed with it. The dish is placed in a cold oven, setting the temperature to 150 degrees. It takes 3 hours to prepare. After the stew is taken out, the jar is carefully rolled up.

5. Homemade Pork Stew: Autoclave Recipe

Ingredients:

A kilogram of pork;

2 tablespoons of salt;

2 bay leaves;

Black peppercorns.

How to cook:

1. Pork is cut into small pieces. If desired, you can add a piece of beef that can bring a variety of shades to the taste of the finished stew.

2. According to the classical scheme, salt and spices are added to the bottom of the jar, additional spices can be used.

3. Meat with spices is placed in jars. Leave about two centimeters to cover.

4. Banks are placed in an autoclave for an hour and a half at a temperature of 120 degrees Celsius.

5. Roll up, cool. Stew is allowed to be stored without a refrigerator in a cool place. The shelf life is about three years.

6. Homemade Pork Stew: Oven Recipe

Ingredients:

A kilogram of pork;

a tablespoon of salt;

Spices to taste: ground black pepper, cloves, peppercorns, bay leaf.

How to cook:

1. Pork pulp is cut into large pieces. In this case, the meat should pass through the neck of the jar. The meat is salted and the liquid is allowed to drain. To do this, the pork container is placed under a slope.

2. The oven is heated. The baking sheet is carefully greased with a thin layer of lard. Lay the pork pieces on a baking sheet. The meat is baked until fully cooked and soft.

3. For canning, jars with a volume of 0.5 and 0.7 liters (medium sizes) are used. They lay the meat in layers, which is sprinkled with spices and seasonings. The meat is packed tightly. After that, melted lard from a baking sheet is added. If there is not enough lard, melt the fat and add it. All ingredients must be hidden. Banks are closed with metal lids. Dark paper is wrapped around each jar.

4. It is advisable to store jars with pork stew in wooden boxes with optimal temperature regime and lack of extra light.

Homemade Pork Stew - Tricks and Tips

Despite the fact that the technology for making homemade pork stew is simple and unpretentious, many also experience failures if any points are not followed. In order for your preservation to be a success, some tips will help you avoid a culinary “incident”:

Sometimes the stew turns out to be dryish, not juicy - this is due to a lack of fat. Therefore, be sure to choose not lean pork, but meat with fat.

If you are confused by blood flakes in the finished product, lightly fry the meat before placing it in a jar.

If you like a jelly-like product, put meat on the bones in the bottom of the jar.

Not whole pieces of meat, gruel symbolizes that frozen meat was used. Purchase only fresh product.

If the finished product is bitter, then you used a large number of not fresh bay leaf. Laurel leaves should be a delicate olive color, not broken, not large. It is desirable to put this ingredient at a minimum: 1-2 leaves per 0.5 liter jar.

If the preservation lid swells, you have cooled the jar of stew in a cool place. When cooking in an oven or autoclave, it is better to cool rolled cans directly in the devices. When cooking in other ways, cool the stew by wrapping the container in a blanket.

So that the fat that flows out during the preparation of the stew in the oven does not burn, pour a little salt or pour water on the bottom of the baking sheet.

To prevent the lid from oxidizing during storage, grease it with pork fat.

Store preservation in a cool dark place.

Today we will tell you how to make stew at home. It should be noted that this method of processing meat is especially popular in countryside. After all, after the slaughter of livestock in summer time years, not all housewives have the opportunity to distribute a large amount of beef or pork in freezers. That is why in such cases, the usual preservation of the product comes to the rescue.

General information about the workpiece

Few people know how to make stew at home. After all, most people prefer to purchase a meat product in a frozen or chilled form. It should also be noted that in modern stores you can find not only fresh pork or beef, but also canned stew. Although, as practice shows, such a product does not always meet all safety and quality requirements. In this regard, we suggest that you cook the stew yourself at home.

Making a pork tenderloin

Where to begin? Pork stew at home is especially tasty and nutritious. That is why such meat is used for the preparation of such preparations most often. Due to the fat content of pork, dishes from it are very tasty and rich.

So, figuring out how to make stew at home, you should prepare ingredients such as:

pork shoulder - about 500 g;
white fat - about 300 g;
laurel - 1 leaf;
ground black pepper and salt - use to taste.

Product preparation

What to do next? Cooking stew at home requires a lot of free time. After all, such a preparation is done about 3-3.5 hours. First you need to process the pork shoulder. It needs to be washed, cut off all unnecessary elements in the form of films and veins, and then chopped into pieces 3-5 centimeters in size. After that, the meat product must be placed in a large container, seasoned with ground allspice, salt and mix well with your hands. As for the fat, it should only be cut into small pieces and melted in a pan so that about 100 ml of liquid hot fat is obtained.

Forming and heat treatment of the product

How to make stew at home from pork shoulder? To do this, pre-sterilize a liter or 750 g jar with a lid. Next, you need to place a bay leaf on the bottom of the container and tightly lay out the chopped pieces of meat, flavored with spices. After that, the jar needs to be slightly covered with a sterilized lid and put in a cold oven. Having set the temperature at 250 degrees, you should wait until the meat in the container begins to boil. In the future, the temperature in the oven must be reduced to 150 degrees. Under such conditions, the stew must be cooked for 3 hours.

Conservation process

As you can see, cooking stew at home can take quite a lot of time. After the meat is thermally processed, melted hot lard should be poured into it, and then immediately rolled up using a special kitchen fixture. In this form, the stew must be left at room temperature until it has completely cooled. After that, it can be removed in the pantry, cellar, cellar or refrigerator.

How to use?

It is recommended to eat pork stew after 2-3 weeks after its direct seaming. During this time, the meat should be well saturated with spices, become more fragrant, soft and tender. You can easily take such a homemade product with you on a hike, as well as cook goulash, soups and other meat dishes from it.

Cooking stew at home from chicken meat

Poultry stew is more dietary and tender than a similar pork product. That is why such blanks are especially popular with those who carefully monitor not only their weight, but also their health.

So, chicken stew at home requires the use of components such as:

chicken legs - about 1.2 kg;
chicken breast - about 0.7 kg;
table salt and any spices - use to taste;
peas of black pepper allspice - about 20 pcs.;
laurel - 2 leaves.

Meat processing

How to process it? To make chicken stew at home as tasty and tender as possible, only the fleshy parts of the carcass should be used for its preparation. For this, hams and breasts are ideal. They need to be washed well, and then cut off the entire skin and remove the bones. The remaining pulp must be chopped into medium pieces 3-5 centimeters in size.

After the described actions, the chicken should be put in a bowl, and then seasoned with salt and other favorite spices. After mixing the ingredients, they must be covered and left in the refrigerator for 35-45 minutes.

Formation process

While the chicken pieces are marinating in cold store, you should start preparing the cans. They need to be washed well and then sterilized together with the lids in any way. Next, at the bottom of each container, you need to place a bay leaf and lay out pieces of meat. Loosely closing the jars with lids, you should begin the process of extinguishing.

Heat treatment

In order for the chicken to cook well in jars, you should take a wide pan, put a small towel on its bottom and set the filled containers. After that, it is necessary to pour ordinary water into the dishes, not reaching the lids of 2-3 centimeters. Under such conditions, the workpiece should be cooked for 4-5 hours on a fairly low heat. If during the boiling process the volume of water will noticeably decrease, it must be added periodically.

Product seaming

After the specified time, the jars of chicken stew should be carefully removed from the pan and twisted or rolled up very tightly. After that, it is necessary to wait for the blanks to cool completely, and then put them in the cellar or pantry. It is advisable to store meat in this state for no longer than 6 months. You can use homemade poultry stew both cold and as hot second or first courses.

We cook stew at home from young beef

To make such a preparation, experienced chefs recommend using only the freshest chilled meat. A steamed or frozen product is not suitable for this. If you neglect this advice, then most likely you will get a rather tough and not very tasty preparation.

So, independent production stew at home requires the use of the following components:

beef as young as possible (fresh and chilled) - about 1 kg;
white pork fat - about 200 g;
table salt - a dessert spoon;
laurel - 2 leaves;
peas black pepper - about 10-14 pcs.

Main product processing

Before making such a preparation, you must first prepare the meat product. Rinse fresh and young beef in slightly cool water, and then cut off all inedible elements in the form of various films, veins, etc. Next, the meat piece needs to be chopped into not very large pieces (3-4 centimeters in size).

Simmering on the stove

After the chilled meat has been properly processed, it should be seasoned with salt and put in a saucepan with a thick bottom. Turning on a very low fire, the beef needs to be stewed closed for about 5-6 hours. In this case, water should be added only after the juice from the meat begins to evaporate under the influence of high temperatures.

After 2 or 3 hours, half the finely chopped lard should be added to lean beef. And exactly 60 minutes before turning off the stove, it is advisable to add a couple of leaves of fragrant laurel and allspice in the form of peas to the meat.

We form and preserve the stew

After the meat is well stewed on the stove (about 5-6 hours), it should be distributed hot in jars. In this case, containers with lids must be sterilized in advance by any known method. Next, you need to melt the second part of the lard in a pan or in a bowl, and then pour the hot fat into the same jars where the finished pieces of meat were previously placed. After this, the containers must be tightly rolled up and left to cool at room temperature.

Store home-cooked stew, preferably in a cellar or refrigerator. But if it is not possible to place a large number of filled jars there, then they can be kept at room temperature. But in this case, you will have to use pork, beef or chicken stew no later than 3-4 months.

Summing up

As you can see, making your own pork, poultry or beef stew is not so difficult. The main thing at the same time is to choose and process the meat ingredient correctly.

To make this preparation very tasty and fragrant, we suggest using the following tips.

Meat for cooking homemade stew is best purchased without fat. After all, in the future it is already filled with a large amount of melted lard.
To get a more flavorful stew, beef, pork or poultry should be additionally flavored various spices and seasonings.
Before laying out the meat product, prepared jars are recommended to be sterilized over steam or in a microwave oven.
After seaming pork, beef or chicken stew, it must be cooled, and only then placed in a cool room.
To prepare various dishes from homemade stew, it does not require additional cooking. The meat should only be warmed up, as well as seasoned with various sauces or add vegetables, cereals.

Stew is a colloquial name for canned stew. Sold everywhere and stored for a long time without loss of nutritional value. Since manufacturers deviate from state standards, the quality of the purchased product is in doubt, so I will tell you how to properly cook stew at home.

Not every housewife decides to cook it at home, considering the task to be difficult and costly. In fact, there is nothing difficult in preparing homemade stew, it consists of natural ingredients without preservatives, meat waste and substitutes. Different meats are used for cooking: beef, pork, chicken, rabbit meat, even beaver meat.

Recipes for delicious pork stew

Canned meats are tasty and healthy if prepared on your own. The technology for preparing pork stew is simple, but takes time. Homemade canned food - addition to a side dish, an independent dish or a snack on fresh air.

Ingredients:

Pork - 4 kg.
Onions - 3 heads.
Salt - 2 tablespoons.
Pepper - 1 teaspoon.
Laurel - 10 pcs.

Cooking:

I pour water over the pork and cut it into medium pieces, add onion, salt and pepper, passed through a meat grinder, mix. I put it in the fridge for half an hour. Sometimes I use other spices, but be careful, otherwise the taste will suffer.
While the meat is languishing, I pour water over and sterilize glass jars. I put a bay leaf at the bottom of each container, put pieces of pork on top. Pour pre-boiled water into each jar.
I cover the bottom of a wide pan with a towel, put jars of meat on top, covered with lids. Pour water into a saucepan, bring to a boil, cover with a lid. I cook on a small fire for 3.5 hours. I carefully monitor the water, add if necessary.
I roll up the jars with the finished stew with lids, turn them upside down and leave to cool. Store in refrigerator or low temperature room.

Video recipe

I consider homemade stew made from pork a universal product. She pleases the family with delicious dishes and helps out when unexpected guests knock on the door.

Pork head stew

In terms of taste and quality, pork head stew is significantly ahead of the store counterpart.

Ingredients:

Pig head - 1 pc.
Water - 2.5 liters.
Salt - 3 tablespoons.
Black and allspice, bay leaf - to taste.

Cooking:

Pig's head I pour water over and carefully cut off the cheek, otherwise the stew turns out to be too oily. The pulp is separated from the bones and cartilage, washed, dried and cut into small pieces.
I put the prepared meat in a saucepan, add water, put it on fire, wait for it to boil, reduce the heat to a minimum and simmer for 3.5 hours. Half an hour before the end of cooking, add salt, pepper and laurel.
I lay out the boiled pork in sterilized jars with a volume of 500 ml and put it in a wide pan, after covering the bottom with a towel. I add water so that the jars are immersed to the shoulders. Bring to a boil, reduce heat, cook for 20 minutes.
After the time has elapsed, I take the jars out of the pan, roll them up with lids, wrap them in a blanket and leave to cool. I determine the finished product for storage in a cool place.

I use small jars for a reason, they are very convenient. One jar is enough for cooking several dishes, it does not take up much space in a backpack or refrigerator.

Cooking beef stew

Beef stew is combined with buckwheat, pasta, mashed potatoes or regular scrambled eggs, making the taste of the main dish perfect. Some chefs use canned meat for stuffing pies, others make pizza bases out of them.

Ingredients:

Beef - 2 kg.
Water - 3 tablespoons.
Thyme - 2 branches.
Bay leaf - 2 pcs.
Pepper and salt - to taste.

Cooking:

Rinse beef with water and pat dry with paper towels. I cut into large pieces and spread in a thick-walled dish. I recommend using a good brazier, the tenderness and aroma of the stew largely depend on it.
I add water to the meat, cover the dishes with a lid, put on a small fire. I cook for 2 hours, periodically checking if there is broth in the brazier. After two hours, add salt, thyme and pepper, cover with a lid, turn off the heat and leave for 6 hours.
After the time has passed, I spread it in sterilized jars and tightly roll up the lids. Store in a cool place or refrigerator.

Cooking video

To make the taste of beef stew unique, sometimes I add a little onion and carrot at the beginning of cooking. I pre-peel the vegetables, pour over with water and cut into large circles or cubes. Before pouring into jars, I take out the vegetables and throw them away.

Proper chicken stew

Not every woman finds time to cook delicious meals, but the desire to please the family with culinary delights does not disappear anywhere. Chicken stew comes to the rescue. It is prepared easily and quickly, and the taste is significantly ahead of the product offered by shops and supermarkets.

Ingredients:

Chicken fillet - 2 kg.
Black pepper - 8 pcs.
Laurel - 4 leaves.
Salt - 2 tablespoons.
Ground pepper - 1 teaspoon.
Marjoram - 1 pinch.

Cooking:

I wash 4 half-liter jars well and set them to be sterilized. I pour chicken fillet with water, dry it, cut off the fat (I don’t throw it away, it will come in handy later) and cut it into small pieces. Add salt, marjoram, ground pepper, mix.
At the bottom of a sterilized jar I put a bay leaf and a few peppercorns. Fill with meat, cover cling film. Be sure to make holes so that the steam can escape freely.
I put the jars with the future stew on the brazier and send them to the oven. I set the temperature to 200 degrees. I do not advise putting jars in a hot oven, they will burst. Carcass 3 hours.
A third of an hour before the end of cooking, I chop the fat cut at the beginning, put it in a frying pan and melt it. I take out the cracklings, salt the fat and leave it on the fire.
At the end, I carefully take out the jars of stew, add a little melted fat to each to increase the shelf life, roll up the lids. I wait until the meat has cooled down, and send it to a cool place.

beaver stew recipe

Traditionally, hunters smoke beaver meat. If this is not possible, they make canned food that is not inferior to classic types of meat. Incredible taste, excellent aroma, violent juiciness - these are the characteristics of beaver stew.

Ingredients:

Beaver carcass - 1 pc.
Peppercorns - to taste.
Bay leaf - to taste.
Ground pepper - to taste.
Salt - to taste.

Cooking:

I pour water over the beaver meat, free it from the bones, cut off the fat and films, cut it into pieces, put it in a bowl and pour it with water. I soak for 12 hours. Since the meat releases a lot of blood, I recommend changing the water several times.
I dry the soaked meat paper towel, add salt and pepper, stir. At the bottom of a sterilized jar I put a bay leaf and a few peppercorns. I fill the jar with beaver meat. I leave 3 centimeters to the edges.
I cover the bottom of a wide pan with a folded cloth, put jars on top. I pour into the saucepan hot water so that 3 cm remains to the edge of the cans. I cover the cans with lids and put them on the stove.
As it boils, I reduce the heat and cook for 7 hours. During cooking, the water boils away, so I periodically add it. The finished stew is taken out of the water, rolled up with lids, turned upside down and wrapped until cool.

Beaver stew is a delicacy, because this type of meat is rarely found on sale. If you put such a treat on the table of your guests, it will satisfy their gastronomic wishes and pleasantly surprise you.

Rabbit stew

Rabbit meat is a tender, tasty, healthy and dietary product. It is baked in sour cream, stewed in wine, put on stew. The result is one - a hearty, tasty and fragrant dish.

Ingredients:

Rabbit - 800 g.
Pork fat - 150 g.
Salt and favorite seasonings - to taste.

Cooking:

I cut the carcass of a rabbit. At the end of the main processing, I douse the carcass with water, dry it and carefully cut off the flesh. Cut into small pieces 2-3 cm thick.
I spread the prepared meat on a tray, sprinkle with salt and leave for 8 hours. This time is enough for the rabbit meat to give up excess liquid. After the time has elapsed, I squeeze and fry in melted lard.
I sprinkle the fried pieces of rabbit meat with spices and put them in sterilized jars. I usually use peppercorns and garlic. Then I fill it with the fat left after frying and roll it up.

I store jars of rabbit stew in a cool place without access to light. If there is no such room, wrap each jar thick paper or opaque material. Stew prepared according to the recipe is stored for up to six months.

Tips for cooking in an autoclave, oven, slow cooker

Stewed meat is meat that, due to prolonged stewing, acquires the properties of a canned product and retains freshness even during long-term storage.

I will bring helpful tips on cooking, and below I will consider the recreation of this indispensable product through an autoclave, oven and microwave.

High-quality stew is prepared from lean meat. Sometimes melted lard is added.
To prepare beef stew, buy one large piece of meat. Veal is not suitable, as it is inferior to beef in terms of taste.
Pork is medium fat. Experts recommend including brisket whenever possible.
Chicken is taken on the bones, without the skin.
Preparation involves stewing without adding water for 2.5-3.5 hours.
For stewing, thick-walled and vertically elongated dishes are used. Other containers are not suitable, in them the meat floats above the liquid, as a result, the effect of cooking in its own juice disappears.
The stew is stored in a cool, dark place. Covers are smeared with melted fat against rust.

in an autoclave

Meat is a source of protein that the human body needs. Frying or prolonged heat treatment removes all useful components. The autoclave is different. Cooking conditions contribute to the preservation of healthy fats, vitamins and carbohydrates. The final product becomes tender and juicy. Consider technological process For example.

Ingredients:

Pork - according to the size of the autoclave.
Salo.
Laurel, peppercorns, ground pepper - to taste.
Spices for meat - to taste.
Garlic - to taste.

Cooking:

I prepare liter jars. I take as much as will fit in the autoclave tank. I douse each jar with water and sterilize.
At the bottom I put a washed clove of garlic, a few peppercorns, a bay leaf and a little chopped lard.
I cut the washed pork into medium pieces, put it in jars, sprinkle with salt and pepper, roll up the lids. I send it to the autoclave.
I pour water into the autoclave tank to cover the jars. I close the device, pump air up to 1.5 bar. I put the autoclave on the stove and wait until the pressure reaches 4 bar, then I lower the heat and cook for 4 hours, monitoring the pressure.
At the end of the time, I turn off the fire. I don't open the autoclave. I'm waiting for the water to cool completely. It takes a day, after which I take out the stew from the tank and send it to the cellar.

In the oven

In the absence of an autoclave, an oven will come to the rescue.

Ingredients:

Pork without veins - 800 g.
Salo - 100 g.
Salt- 1 spoon.
Laurel - 2 leaves.
Peppercorns - 6 pcs.

Cooking:

I use veinless pork. Cut into medium pieces, spread in a large bowl, add salt and mix.
Glass jars are thoroughly washed, not sterilized. I spread the meat in them, after adding the bay leaf and allspice. I put chopped lard on top. I do not fill it completely - I leave 2 cm of space.
I cover the bottom of the baking sheet with low sides with a cloth, add a little water, put out the jars and send