- How to cook the stew. Homemade stew without autoclave
How to cook the stew. Homemade stew without autoclave
Don't trust canned meat factory, with its mysterious ingredients? Then prepare it themselves, especially because the recipe of this dish is extremely simple.
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Depending on the amount of meat that needs to be processed into canned meat, the volume of the component parts of the future course should be increased proportionally, keeping the ratio below.
To prepare 1 liter of stew will need 1 Bay leaf, 5-6 peas allspice, 1 tablespoon salt, 2 tablespoons of water and 1 kg of meat.
As for meat, it can be used almost any: pork, beef, veal, chicken, duck or goose. The only exception: do not cook the stew chicken from a store – ready product will turn out sterile and tasteless.
Before cooking with meat, remove the bones and skin (if any), and then cut it into pieces. Sizes for every home cook is determined independently: some cut the meat into chunks the size of up to 10 cm, while others prefer small pieces the size of 2-3 cm.
In addition to the above ingredients, many added in the future dish cut into small pieces fat or pork fat. It will need 100 g. the Amount of meat in this case decrease from 1 kg up to 900 G.
Cooking in a slow cooker
Having laid the pieces of meat in a bowl multicookings, add water, salt and spices, then mix thoroughly, cover with lid and cook in the "Quenching" for 6 hours.
After this time the meat for 5 minutes to be processed in the slow cooker in the mode "steaming".
It remains to decompose the finished dish in sterilized jars, pour released during the cooking juice and fat, then preserve covers.
Using the oven
At the bottom of a clean sterilized jars put Bay leaf and pepper, then place the meat, not reaching the top of the banks by about 3 cm on Top and add lard, fat, salt and water.
Banks cover with metal lids for canning without rubber bands and place them on a baking sheet in a preheated oven With 1800.
After about a half-hour spin-off in banks as the liquid starts to boil. It will be seen by the slowly rising air bubbles.
The temperature in the oven is reduced to 1500 and leave the banks in exactly 3 hours.
Turn off the oven, carefully remove the cans of stew, cover stick gum and roll their.
Filling the glass jar with the contents as specified in the previous recipe, put them in a large pot, the bottom of which is lined with a cotton cloth. Top each jar with a lid, and the pan is filled with water to a level 2 cm below the necks of the cans.
Include fire, water in saucepan, bring to a boil, then boil for 3 hours for banks with a future stew on a small fire.
After the specified time the banks get out of the pan and roll covers.
Important: once all cans of stew (regardless of method of cooking) canned, they need to turn upside down, wrap a blanket and allow to cool.
To store home canned meat is recommended in a cool place (the best option is the refrigerator) at a temperature of 6-80 C. The short shelf life of stew, consisting of meat and liquid. He is only 2-3 months. If the pieces of meat inside the can surrounded by a dense jelly, and at the top there is a layer of fat, this stew will be edible and after 8-9 months.
A tasty stew! Bon appetit!