Homemade pork stew in a jar recipe. Pork stew, cooked in a saucepan. As practice shows, one liter can requires

Homemade pork stew is an excellent base for many dishes. It is used in the preparation of rich soups, added to cereals and potatoes, or simply eaten with bread. The popular canning method provides a long storage time for meat, its taste and aromas, which makes the product extremely popular.

How to cook pork stew?

Pork Stew is a canned stew sold all over the place. Given the dubious origin of store-bought blanks, it is better to cook the stew with your own hands. The technology is very simple: pieces of pork are stewed with lard for four hours, then they are laid out in clean jars, sterilized and closed with lids.

pork - 3 kg;
lard - 500 g;
salt - 15 g;
bay leaf - 2 pcs.

Cut the meat into small pieces.
Chop the lard and melt.
Add pork and spices to the lard.
Simmer for 4 hours.
Place in sterile jars.
Line the bottom of the pot of water with a towel and place the jars.
Pork stew at home is sterilized for 20 minutes.

Homemade pork stew - recipe in a saucepan

Pork stew at home is prepared in various ways. One of the most popular is in a saucepan. Pork is laid out in jars and stewed in a saucepan with water for 5 hours. This heat treatment preserves the meat's juiciness, aroma and eliminates the need for shifting, since it was originally placed in the right container.

pork - 2 kg;
lard - 100 g;
salt - 25 g;
black peppercorns - 7 pcs.;
bay leaf - 4 pcs.

Cut the pork pulp and lard into cubes.
Season with salt and stir.
Place laurel, pepper and meat on the bottom of a sterile container.
Cover the jars with lids and place in a pot of water.
Pork stew is cooked at home for 5 hours.

Pork stew in an autoclave

Pork stew in an autoclave is of impeccable quality. In this unit, products are sterilized and cooked at the same time, which allows you to get a solid workpiece. The owners of the autoclave only need to load the rolled up cans of meat into the unit, add water and, setting the temperature and pressure, keep the product for 40 minutes.

Chop the pork and lard.
Place bacon, meat, garlic and laurel in clean jars.
Salt and roll up.
Put the cans in the autoclave, pour water into it, close it, and set the pressure to 1 atm.
Raise the temperature to 110 degrees.
Homemade pork stew in an autoclave is cooked for 40 minutes.

Pork stew at home in the oven

Pork stew in the oven is one of the simplest and most affordable recipes. The advantage of which is that in the oven the meat is cooked in its own juice, retains its juiciness and is not subject to burning. Thanks to stewing in the oven in cans, the possibility of violating their sterility is excluded, and the shelf life of the blanks increases.

Coarsely chop the meat, season.
Place laurel and meat on the bottom of a sterile jar.
Melt the lard and fill the contents of the jars with fat.
Place the jars in a cold oven on a baking sheet sprinkled with salt.
Preheat oven to 200 degrees.
Home-baked pork stew takes 3 hours to cook.

Pork stew in a slow cooker

Pork stew in a multicooker is juicy and soft. A delicate and jelly-like structure arises from prolonged simmering in a multicooker bowl. The latter has a non-stick bottom that protects the pork from drying out and scorching. The meat is stewed under an airtight lid in its own juice and does not require additional liquid.

pork pulp - 2, 2 kg;
salt - 30 g;
bay leaf - 3 pcs.;
black peppercorns - 5 pcs.

Cut the meat into large pieces, put it in a bowl and simmer in the "Pastry" for 20 minutes.
Season and simmer for 5 hours.

Pork stew in a pressure cooker - recipe

A homemade pork stew recipe using a pressure cooker will turn into pleasant chores. With fresh pork, a modern helper will prepare a dish in just an hour. All you need is to evenly cut the pieces of meat, season them with salt and spices, and put the pressure cooker in the pan, select the time and the "Jellied" program.

Chop the meat, season and place in the pressure cooker.
Close the cover.
Pork stew is cooked in a pressure cooker for an hour in the "Jellied" mode.

Pork shank stew - recipe

Pork shank stew belongs to the exquisite and demanded types of blanks. Not only taste, but also nutritional properties of meat are attractive. The shank, during heat treatment, releases juices rich in natural collagen, which, when solidified, turn into real jellied meat.

pork knuckle - 850 g;
clove of garlic - 9 pcs.;
bay leaf - 2 pcs.;
salt - 40 g;
allspice peas - 5 pcs.

Chop the shank pulp and salt.
Place in layers in a jar, alternating with garlic and pepper. Cover the top with laurel.
Place the jars in a cold oven.
Bake for 2 hours at 150 degrees.
Let the oven sit off for another 30 minutes.

Minced pork stew at home

Pork stew can turn into a gourmet delicacy when cooked with minced meat. This serving technique is very convenient, since the workpiece can be spread on bread or used as a filling for baking. For piquancy, minced meat can be diversified with additions. In this recipe, cognac is used as a flavoring agent.

Grind the ham and bacon in a meat grinder.
Beat eggs, add flour, broth, cognac.
Pour the mixture into the minced meat.
Grease the jars with fat, put the minced meat in them.
Minced pork stew is cooked at home on a steam bath for 2 hours.

Pork head stew at home

Pork head stew is a financially affordable option for delicious canned meat. It is very profitable to acquire such a part of the mascara. There is a lot of meat, its taste is no worse than expensive varieties, and the cost is much cheaper. The recipe is also simple: the meat is stewed for 4 hours, laid out in jars and sterilized.

Separate the flesh from the bones and cartilage and cut into pieces.
Pour water over the meat, add salt and laurel.
Cook for 4 hours.
Spread the stew into jars and sterilize for 20 minutes.
Close the lids and set aside in the cold.

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Pork stew at home - recipe

Why do many housewives cook stew at home, on their own? They do not use the store, because only in this case they can be absolutely sure of the quality of the products used - meat and seasonings. And they will eat it with pleasure, without risking their own priceless health. Therefore, stew, cooked at home from pork, is an ideal option for a housewife who cares about winter supplies for her family.

Each of them can easily prepare such a delicious and satisfying product. You just need to be careful and follow simple temporary rules. And of course, have the food you need. Having mastered the preparation of pork stew, you will be provided with a completely finished product for several years ahead, which retains its nutritional value for a long time. Open the jar, add a few tablespoons of meat to the potatoes and get a delicious dish.

To prepare it, you will need: fatty meat (pork) - one and a half kilograms, salt - two tablespoons, black pepper - ten peas, cloves - two or three cups, internal fried fat (lard) - 100 grams, bay leaf - two or three leaves ...

How is pork stew prepared at home? To begin with, wash the meat in running water, remove the bones from it and cut it into approximately the same pieces of such a size that they pass into the canned throat without any problems. Salt the meat, put it on the wire rack and wait 2-3 hours until it drains a little and wears off.

After that, put the pork in jars, previously well washed and sterilized. The sequence is as follows: bay leaf, black pepper (five peas), one clove, meat (evenly fatty and lean pieces). Add the fried inner fat (50 grams) to the top.

Banks must be tightly filled. We cover them with glass lids and place them in the oven on a baking sheet, previously sprinkled with a sufficiently thick layer of salt. We warm up the jars in a preheated oven. This process lasts two and a half to three hours at a temperature of 200 degrees.

After that, we take the cans out of the oven, cover them with sterilized iron lids and roll them up with a special machine. We immediately wrap them up with a warm blanket and leave them in this form to cool for 10-20 hours. We define completely cooled cans for storage - the place should be dark and cool. So we figured out how to make pork stew.

Now let's talk about another recipe, alternative to the above.

For him we need: 3-4 kilograms of fatty pork, one and a half to two liters of water, salt - three tablespoons, to taste - black peppercorns, allspice and bay leaf.

To begin with, let's prepare the main ingredient in a dish called stew at home from pork. We wash the meat well and cut it into pieces three to four centimeters in size, lard - up to one centimeter. We put everything in a large saucepan and fill it with water. Bring to a boil over high heat, remove foam and reduce heat. Cook for 3-4 hours, add spices and salt 30-40 minutes before the end of cooking.

Prepare half-liter jars - wash and sterilize them. We place meat with broth in them, cover with lids. It's time to sterilize the stew. We take a large saucepan, put a towel on the bottom and place the filled jars. Pour water up to their "shoulders" and turn on low heat for 15-20 minutes. We take out half a liter, roll up the lids and leave to cool, covered with a blanket. That's it, pork stew at home is ready. Now we have a long-term storage of food, which will be very useful in the absence of time. We cook porridge, pasta, potatoes, mix with stew - and lunch / dinner is ready. Bon Appetit!

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How to make stew at home? Cooking stew at home from chicken or pork: recipes and tips

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 rural areas. Indeed, after slaughtering livestock in the summer, 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.

Few know how to make stew at home. After all, most people prefer to purchase a meat product frozen or chilled. 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.

Where to begin? Pork stew at home turns out to be especially tasty and nutritious. That is why such meat is most often used for preparing such preparations. 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 lard - 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 takes 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 mixed well with your hands. As for the lard, it should only be cut into small pieces and melted in a pan so that about 100 ml of liquid hot fat is obtained.

Product shaping and heat treatment

How to make pork shoulder stew at home? To do this, sterilize a liter or 750 g jar with a lid in advance. Next, on the bottom of the container, you need to place a bay leaf 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 placed 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 needs to be reduced to 150 degrees. In 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 device. In this form, the stew must be left at room temperature until it cools completely. After that, it can be removed to a pantry, basement, cellar or refrigerator.

How to use?

It is recommended to eat pork stew after 2-3 weeks after its immediate seaming. During this time, the meat should be well saturated with spices, become more aromatic, soft and tender. You can easily take such a homemade product with you on a hike, as well as prepare 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 preparations are especially popular among 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;
allspice black peppercorns - about 20 pcs.;
laurel - 2 leaves.

Meat processing

How do I handle it? To make chicken stew at home as tasty and tender as possible, only the flesh parts of the carcass should be used for its preparation. Ham and breast are ideal for this. 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 of 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, cover them and leave in the refrigerator for 35-45 minutes.

Formation process

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

Heat treatment

In order for the chicken to cook well in jars, you should take a wide saucepan, put a small towel on the bottom and put the filled containers out. After that, it is necessary to pour ordinary water into the dishes, not reaching the lids of 2-3 centimeters. In 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 decreases noticeably, it must be topped up periodically.

Product rolling

After the specified time has elapsed, the jars with chicken stew should be carefully removed from the pan and screwed or rolled up very tightly. After that, you need to wait until the blanks have cooled completely, and then put them in the cellar or pantry. It is advisable to store meat in this state no longer than 6 months. You can use homemade poultry stew both cold and as hot second or first courses.

Cooking stew at home from young beef

To make such a preparation, experienced chefs recommend using only the freshest chilled meat. Steam or frozen food will not work for this. If you neglect this advice, then, most likely, you will get a rather tough and not very tasty workpiece.

So, the independent production of 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 - dessert spoon;
laurel - 2 leaves;
black peppercorns - about 10-14 pcs.

Main product processing

Before making such a preparation, you should first prepare the meat product. Fresh and young beef must be rinsed in slightly cool water, and then all inedible elements must be cut off 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).

Quenching on the stove

After the chilled meat has been properly processed, it should be seasoned with salt and placed in a heavy-bottomed saucepan. Having turned on a very low heat, 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, be sure to add half of finely chopped lard to the 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 stew

After the meat is well stewed on the stove (about 5-6 hours), it should be distributed hot to the 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 rolled up tightly and left to cool at room temperature.

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

Let's summarize

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

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

Meat for homemade stew is best purchased without fat. Indeed, 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 seasoned with various spices and seasonings.
Before laying out the meat product, it is recommended to sterilize prepared jars over steam or in a microwave oven.
After rolling pork, beef or chicken stew, it must be cooled down, and only then placed in a cool room.
To prepare various dishes from homemade stew, you do not need to cook it additionally. The meat should only be warmed up, and also seasoned with various sauces or vegetables, cereals should be added.

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Pork stew at home (recipe for the oven)

Good day, dear readers and guests, the site kulinaroman.ru!

I did not think and did not wonder that the other day I would be engaged in meat. And not just a piece of meat, but a very large piece of meat.

Check out what "slice" of pork I bought. Large, 60 kg. A job for a couple of days. I will not show butchering a piglet (not a pleasant sight). But I'll tell you what I made of it.

Firstly, I sent all the bones to freeze, along with the legs, from which I will then cook delicious jellied meat! Of course, the barbecue season will begin very soon, and therefore I also put off a few kilos of good meat.

And now about lard. What is a pig without fat? Yes, I also prepared it for the winter. I eat lard, but from time to time, but I love delicious lard, so very soon in my posts I will tell you how to salt delicious lard. Don't miss, there will be two delicious recipes.

In general, the freezer is full, full. I think my husband will have enough for a while! He's an avid meat-eater. Children also love meat, but they prefer white meat, as I do.

As practice shows, one liter jar requires:

Now about the proportions. It is individual, but perhaps someone needs accuracy. So let me give it.

about 800 gr. meat,

necessarily fat or lard 100 gr.,

exclusively table salt 1 teaspoon with a small slide,

bay leaf - 2 pcs.,

allspice black peppercorns - 6 pcs.

Homemade stew step by step recipe

This, of course, is good, but today I invited you not on this occasion. I want to tell you where the main part of the meaty carcass went. I think you are also interested in this, because how did you come here with this question: how to cook stew at home, in your kitchen?

how to cook stew at home

Many people cook homemade stew in an autoclave, but if you don't have one, then there is another way out - the oven. But besides the oven, we also need pork meat, rock salt, black peppercorns and bay leaves. In general, then all products.

The container for stew must be airtight. For this I use glass jars with tin lids. But I think any hostess has a glass jar with a screw twist in the kitchen. Which is more welcome. No need to play with the twist.

1. I use pure pork for stew, without veins and fat. But I fill the top of the cans with pure fat, which needs to be cut smaller than the meat itself.

I cut the meat into medium pieces, transfer it to a large saucepan and salt according to the calculation presented just above.

2. It is enough just to rinse glass jars well (do not sterilize), fill with meat, add bay leaves and allspice black peppercorns between the layers. Well, put lard on top, which should also be lightly salted.

I definitely want to note that glass jars should not be filled completely. We leave free space for 2 fingers.

how to cook stew in the oven

When the jars are filled with meat and lard, it's time to put them in the oven. It is desirable to have a baking sheet with small sides. Cover it with a thin cloth and pour some cold water into it. Place the jars of meat on a baking sheet.

Cover the jars with tin lids, but do not forget to remove the rubber bands from them. Send them to the oven at 200 degrees. As soon as the contents of the jars boil, reduce the temperature to 150 degrees. Watch the jars, if they boil easily, then the temperature is appropriate. It is at this temperature that the stew should simmer in the oven for 3 hours.

During the preparation of the stew, the water in the baking sheet will quietly evaporate, so you also need to monitor it. If necessary, add hot water from the kettle, which should be ready for you.
Homemade beef stew recipe Merchant-style buckwheat recipe with pork in the oven

Delicious homemade stew is a real find for any housewife. Such a preparation is a good help when you need to cook a quick dinner. The offered preparation is versatile, not only due to the minimum amount of interchangeable meat ingredients, but also due to the simplicity of preparation.

Using this step-by-step photo recipe, you can stew with whatever meat you have: pork, beef, chicken or rabbit.

To cook stew at home, you will need the following ingredients:

1 kg of meat (beef, pork or chicken);

100 grams of lard;

1 tbsp salt;

peppercorns;

Bay leaf.

How to make stew in the oven

Before cooking the workpiece, you need to prepare all the products. Take the chilled meat and cut it into large cubes, salt, let stand for a while.

As I said, any meat can be used for this recipe: both fatty and not very fatty. Today I will be making pork stew.

We put peppercorns and bay leaves on the bottom. Put the prepared pieces of meat on top, not tightly, leaving a small distance between them.

We put the cans on a baking sheet and sent to the cold oven. We heat it up to 250 degrees, as soon as it boils, we reduce it to 180. The cooking time is 2.5 hours.

Finely chop the bacon and put it in a heavy-bottomed pan.

If desired, you can scroll it in a meat grinder. We put on low heat and melt the fat for about 30 minutes.

We take out the finished meat from the oven, fill it with melted bacon on top and turn the jars upside down. When the fat has solidified, the stew is ready for storage.

It can be served on the table with any cereals, potatoes and pasta.

Homemade stew can be stored well both in the refrigerator and in the basement.

Stew, no doubt, has lost its former strategic importance, which it had a couple of decades ago. However, for some categories of humanity, it still remains important. These include, first of all, hunters, tourists, fishermen, that is, those who spend a long time in nature, in "wild" conditions. And if the traveler does not want to eat only porridge for several days, he will have to take stew with him.

Without a doubt, you can get by with the purchased one. But they usually let in all sorts of trimmings, tripe and low-grade meat. And the degree of its freshness is often in doubt. So if a person does not want to toil with his stomach, he will have to learn how to cook stew at home in order to be completely confident in the products that he takes to places far from civilization.

What kind of meat is good

Basically, any: beef, chicken, pork, rabbit or lamb. You can also mix several types. The main condition is that it must be fresh. Chilled, but by no means frozen, will do. Fillet is bought - in large pieces or already cut (for example, for goulash). You can roll a bird right with the bones, but in a rabbit, only pieces cut from the legs are suitable for stew. Please note that most types of meat (except pork) are rather lean, and stew necessarily requires fat, so you will have to additionally buy lard. From pork, from which the most fatty pieces are taken, before cooking the stew at home, the fat is cut off even before cooking.

Selection and preparation of dishes

The weakest "place" of stew is its storage. Therefore, it is important to qualitatively sterilize the containers into which it will be rolled. This can be done in any way - by boiling followed by drying or roasting in the oven. It is necessary to sterilize not only the cans, but also the lids, so it is better to take the last metal ones (or those that are rolled up with a machine, or with a twist). So that they do not rust during storage, they are coated on the outside with fat. Heat-resistant plastic are also suitable, such that they are hermetically sealed - they are also boiled or calcined.

Sometimes milk bags are used to package stew, which are covered with foil from the inside. But this method assumes a fairly quick use, since it is impossible to achieve special sterility from them, and you cannot seal them hermetically. In some cases, the stew is put into small aluminum cans, but the claims are the same. For long-term storage, nevertheless, choose glass jars, since cooking stew at home, spending food, time, and then losing the result of labor is very annoying.

The easiest way

The most common and uncomplicated stew recipe at home is as follows. Take fresh meat, salt, lard (in a ratio of 1 kg - 1 teaspoon - 200 g), bay leaf and peppercorns. If you have pork - fat is excluded. The meat is coarsely cut, salted, spices are added (if desired). Lavrushka and pepper are placed on the bottom in sterile jars, meat is on top, but care must be taken that fatty slices are interspersed with lean ones. Lard (or pork fat) is melted, containers are poured with it. A baking sheet is generously sprinkled with coarse salt, the filled dishes are placed on it, and the sheet is placed in an unheated oven. After which it heats up to 200 degrees, and the jars stand in it for about three hours, and then they are rolled up with sterile lids.

If you have beef stew, remember that such meat decreases in volume during cooking, so as it sinks, you will have to report it from a specially designated jar.

At the heart is extinguishing

The main ingredients and quantities are the same. However, the sliced meat is not placed in cans, but placed in a salted form in a dry saucepan. Water is not topped up! The dishes are put on the smallest fire for four hours (if there is a lot of meat, then for all six). Juice will be released from the meat, in which it is stewed. In order not to stick to the bottom, it is necessary to periodically stir the contents of the container. After two or three hours, finely chopped half of the bacon is introduced (it is required by stew of beef, lamb, poultry or rabbit), which will slowly melt. At the very end, spices are added - at least laurel and peppercorns. Not a single stew at home recipe includes onions and garlic - they quickly make the meat unusable. When hot, the product is laid out in sterilized cans, the second half of the bacon is melted, with which the cooled stew is poured. The containers are closed and put into the cellar.

Chops in a can

A very peculiar way of how to cook stew at home. For a kilo of meat, 50 g of lard, 6 bay leaves, 2 small spoons of salt and 1 - black pepper, this time ground, are taken. The meat is beaten in large pieces from both sides, on the bottom of the container, where the workpiece will be stored, put two-thirds of the laurel, and on it - salted and peppered "chops" (as tightly as possible). The vessel must be chosen high. The bacon is finely cut and laid out on top, on it is the rest of the lavrushka. The jars are placed in a cold oven (at the very bottom), which will gradually heat up to 180 degrees. The necks of the vessels must be tightly wrapped in foil. After three hours, the containers are taken out, the foil is removed and replaced with tight lids. According to this recipe, the most delicious beef stew is obtained.

Cooking with pork

Note that most housewives prefer this particular meat. This is easily explained: homemade pork stew cooks faster, it turns out to be softer and does not require additional fat. However, not everyone likes the greasy aftertaste. We offer a way to disguise it and make the meat more spicy. For 800 g of meat, take 100 g of sour prunes, a large onion, lavrushka, pepper and a little lard. In lard, fry medium-sized pork chopped and chopped onions - not much, only until a slight blush. Then add a couple of tablespoons of water and put in the prunes. Everything is stewed together for about ten minutes, after which it is laid out in jars and covered with spices.

Since the stew is packaged hot, a spoon must be placed in glass containers in advance, otherwise they may burst. The resulting meat juice is evenly distributed, and the jars are placed open in the oven on a sheet covered with salt. First, the cabinet is heated to 110 degrees, and the stew is kept in it for 40 minutes. Then the temperature rises to 180, and the stewing lasts about 4 hours. The finished meat is hermetically sealed, and the jar is turned upside down until it cools. Such cooking of stew is a little longer than the previously described process, but the taste of the final product is delicate and delicate.

Stew with broth

For her, meat and bones are taken - or bones are purchased separately. The meat is cut, sprinkled with salt and left for half an hour or an hour to let the juice out. Broth with spices is cooked from the bones, filtered and set aside for cooling. Meat is folded into sterile jars as tightly as possible, filled with meat juice and broth. Then everything is as usual: the containers are placed on a baking sheet in a cold oven, the temperature rises to 110 - and we wait. If your stew is chicken - it will languish for an hour, from beef, pork or lamb - all two. Boiling liquid in jars can be a sign of readiness. The vessels are removed, closed, turned over on the lid for about five minutes, and then back to the bottom. You can eat as soon as it cools, but you can only store it in the cold. But the broth becomes like jelly or jellied meat, so their lovers get a double pleasure.

Chicken stew with onions

Most often, the preparation is rolled up from chicken in the same way as from other types of meat. However, there is a more interesting way of how to cook stew at home from poultry. For example, peel it, cut it into portioned pieces, grind the onion in mashed potatoes (if there is no blender, pass it through a meat grinder or grate it twice), grind lavrushka with peas in a coffee grinder. The chicken slices mix well with the onion puree and spice powder and bump into half-liter clean jars (not all the way to the top). Braising in the oven is at a standard temperature, not under a lid. After about an hour, you need to seal the jars with sterile lids. This chicken stew turns out to be juicy and fragrant.

Happy owners of a multicooker

Those who managed to start such a useful unit at home often do not imagine how to cook stew at home using it. And there is nothing complicated about it. The first rule is that the pieces should be approximately equal in size. Second, they must be dried before placing them in the multicooker. Third, no water, oil or fat are added. The device turns on for 5 hours in extinguishing mode. At the end of this period, salt, pepper and lava leaf are introduced. The contents of the bowl are mixed and laid out in sterilized jars. By the way, they can also be prepared with the help of a multicooker - you take a bowl for steam cooking, put cans in it, turn on the "double boiler" mode - and after ten minutes the containers are sterile. Further actions are standard: roll up, turn over, cool the cooled dishes.

The most correct way is in an autoclave

Its use guarantees a very long (up to 10 years) storage. Those who often use stew must either buy or assemble their apparatus. The product sterilized in it can fully retain its taste and freshness even when stored not in the cold, and even without hermetic sealing. Note that the stew in an autoclave is initially prepared using the usual method you like. For example, using an oven or multicooker. Differences begin after rolling. First of all, sealed jars do not cool naturally, but are wrapped up or placed in warmth for a day. Then they are put on top of each other in the autoclave. The container is filled with water so that even the lids do not protrude from under it. The autoclave is then closed and air is pumped to a pressure of one and a half bar, after which it is placed on fire until the pressure rises to four. When the required figure is reached, the fire decreases, and the contents of the autoclave are sterilized for four hours.

After such processing, be sure that your stew will remain “as cooked yesterday” for many years.

Tasty beef stew is prepared at home in various ways: in the oven - as our grandmothers cooked, in a multicooker - a modern variation of stewed meat, in a pressure cooker - for quick cooking of various types of meat.

Before you cook beef stew at home, the Zagotovochka website recommends that you familiarize yourself with.

Beef stew in the oven

Ingredients:

beef - 1 kg,
lard - 200 grams,
bay leaf - 10 pieces,
allspice - 5 pieces,
black peppercorns - 10 pieces,
salt to taste.

Preparation

Wash the beef with cold water and cut it into small pieces.
Lard needs to be chopped into small cubes.
Then start filling the cans. The container must be pre-sterilized, it is better to grease the lid of the can with a small amount of fat to avoid oxidation.
The container must be 1 liter or half liter. A bay leaf is placed on the bottom of the jar, then beef cubes and lard with allspice and black pepper and the remains of bay leaves are poured on top.
The resulting number of cans is placed on a baking sheet, which is pre-covered with foil - during the cooking process, juice can flow out of the cans. The jars are covered with lids without rubber bands and sent to a cold oven, in which the temperature is set at around 180 degrees. Then you can lower the temperature to 160 degrees and simmer for 3 hours.

It is better not to open the oven - when the temperature drops, the jars may burst. After the time has elapsed, without opening the door, wait for the cans to cool completely. Then put rubber bands on the lids, roll up the cans and send them to a cool place.

Cooking a delicious beef stew quickly in a pressure cooker

Ingredients:

beef - 1.5 kg,
salt - 2.5 teaspoons
black peppercorns - 5 pieces,
bay leaf - 3 pieces,
allspice - 6 pieces,
water - 300 ml.

Preparation

The meat should be washed and cut into medium cubes.
In a bowl, mix the beef and all the above spices.
The whole mass is transferred to the pressure cooker and filled with water.
The pressure cooker must be sealed and put on the fire until it boils - you will hear this by the whistle from the hole on the pressure cooker.
The fire is reduced, becomes almost minimal and is detected for 1.5-2 hours.
During that time, you can sterilize half-liter cans.
After the time has elapsed, steam is gently released and the pressure cooker is opened.
The meat is transferred to already sterile jars and covered with lids.

Meat jars must be sterilized in a water bath for at least 40 minutes after the water boils. After the cans are rolled up and sent to a dark place.

Beef stew in a slow cooker

Ingredients:

beef - 1.5 kg,
salt - 1 teaspoon
bay leaf - 4-5 pieces,
ground black pepper - 0.5 teaspoon,
rosemary - 0.5 teaspoon.

Preparation

The meat is well washed, dried on a paper towel and cut into small 2 * 2 cubes.
The meat is lowered into the multicooker, you do not need to add water, because the beef will give off a lot of juice.
The multicooker is put into stewing mode for 6-7 hours - it all depends on the hardness of the meat, the harder the meat, the longer it takes to stew. It is better to try the meat again at the end of stewing and adjust the cooking time.
We leave the meat in this mode for 3-4 hours, it is advisable not to open the lid often in order to avoid water evaporation, the meat may be dry. If the water does evaporate, you can add a little water.
Add all the spices 1.5-2 hours before the end of the program and continue stewing.

Distribute the finished beef stew into sterile jars, tamp well and pour the remaining meat juice. Then put the container with stewed meat on a baking sheet and send it to the oven to sterilize at 200 degrees for 20 minutes. Then let the jars cool and roll up.

the meat should not be frozen - the stew will be dry and not taste good;
it is better to store homemade stew for no more than 2 years, the home conditions for its preparation do not provide a sufficient level of bacteria elimination, in contrast to factory stew;
the meat in the cooking process is boiled down by almost 40 percent, this must be taken into account when calculating the ready-made stew.

It is unlikely that a home-made pork stew is sold on the market. But it is quite possible to prepare such preservation at home. Homemade pork stew is canned, not necessarily for the winter. If you like to travel with your family or in the summer you live in a country house where there are no suitable conditions to cook dinner, then this is the best option for storing ready-made and amazingly tasty meat. It is clear that canning pork at home is much more expensive than buying a jar in a store. But this product is environmentally friendly and nothing else is added to the jar besides salt and spices. Therefore, if there is an opportunity to buy homemade pork, then it is better to cook it at home instead of.

Ingredients for making homemade pork stew:

Goes for 1 half-liter jar:

Pure pork pulp - 420 g;
Pork fat - 70 g;
Salt - 1/2 tsp;
Ground pepper - 1 pinch;
Bay leaf - 1 pc .;
Pepper peas - a pinch (about 5 pcs.).

How to cook homemade pork stew in the oven:

1. First take two bowls and process the meat. Select a beautiful pulp, cut it into large pieces. The size of one piece is 3 - 4 centimeters. Please note that we have pork without veins and hymen, but pieces of bacon are allowed. Place all the chopped pork in one bowl.
For lard, take another bowl. Remove the skin from the lard. In the recipe, we described that if the product is fresh, then the skin comes off easily. A piece of bacon should be between 1.5 and 3 centimeters in size. But not too shallow, so as not to burn during frying.

2. Unlike seaming, we do not sterilize cans for this recipe, but it is necessary to use my soda. Rinse the dishes thoroughly.

Put a pinch of peppercorns on the bottom of the container. And salt, so that it is convenient for you, immediately measure it, pour it on a saucer and add small pinches to the layers of meat.

3. Since our meat and lard have already been prepared and laid out in different bowls, it costs nothing to put it in jars.

4. Line up the cans and spread the first layer of pork evenly. Add part of the salt, one bay leaf and ground pepper immediately.
Advice: do not put pork pulp very tightly, juice should circulate between the pieces.

5. Add more meat to the jars, and put pieces of bacon on top.
Advice: the fattier the pork, the higher its layer will be. Since at a high temperature, the fat will immediately begin to heat, and its fat will flow down. So it turns out that the "driest" pieces will boil in their own juice and fat. It turns out that this way the fat is distributed evenly throughout the jar. Remember, put the clean pulp on the bottom of the jar, put the fatty pieces in the middle and place the bacon on top.

6. Now let's prepare a baking sheet for cooking stew at home in the pork oven. Since we will also send cold cans of raw meat to the cold oven, the stew at the bottom may burn even before fat forms there. To prevent this, place a towel or a piece of burlap on the bottom of the baking sheet and pour cold water.
Advice: Another good way not to heat the stew at the bottom of the jar is to put about a centimeter layer of table salt on a baking sheet, and place jars of pork on the salt. This is the best way, as you will not have to worry until the end of cooking. And the banks will be intact and you don't need to constantly pull the oven to top up the water.
Now the covers. In principle, how to cook pork stew at home is already clear. It can be rolled up both in ordinary turnkey cans and in cans with screw caps. Only here the main task is not to spoil those covers with which you will roll. Jars should be sent to the oven, always covered. If you are rolling in half-liter Soviet cans, then cover them with iron lids "without rubber bands" (the lids that you will preserve). If you have screw caps, then pay attention to their inner surface - it is rubberized. That is why screw lids cannot be sent to the oven! Homemade pork stew is covered in twist cans only with ordinary iron lids without rubber bands or foil.
Send the baking sheet of stew to the cold oven and immediately set the temperature to 250 degrees Celsius.

7. Exactly one hour after turning on the oven, broth will form in the jars and their contents will boil.
An important point: if you cook pork stew at home on a baking sheet with water, then keep in mind that water has such a property to boil away. In this case, you need to have boiling water in the kitchen. And as soon as you see that the water has boiled away in the baking sheet, immediately add boiling water.

8. After boiling the contents of the cans, you need to reduce the oven temperature by about 150 degrees. But be sure to make sure that the broth in the jars boils slightly. From now on, timed 3 hours. Exactly after so much it will be possible to preserve the stew. And 10 minutes before the end of cooking, boil the screw lids that you will roll.

Advice: if the meat is roasted more than 2/3 of the can, then 30 minutes before the end of cooking, you can take several cans of stew and add a little of them to the rest and pour the juice. Only in this case, you still see that there is 2 centimeters of empty space to the top. After this procedure, return the stew to the oven, "dotom" the remaining 30 minutes. Be sure to check how the stew boils. The broth should not boil too much.

After turning off the oven, homemade pork stew is ready. Gently take out the baking sheet, take one jar at a time, remove the lids or foil with which they were baked and immediately tighten with hot screw lids. If the cans are Soviet, then put rubber bands in the lids with which they were covered during cooking and roll them up on a turnkey basis.