How to make canned meat. Production of canned meat

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

How to cook stewed pork?

Pork stew is a canned stewed meat sold everywhere. Considering the dubious origin of store-bought preparations, it is better to cook the stew yourself. The technology is very simple: pieces of pork are stewed with lard for four hours, after which they are placed in clean jars, sterilized and covered with lids.

Ingredients:

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

Preparation

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

Homemade pork stew - recipe in a saucepan

Stewed pork at home is prepared in various ways. One of the most popular is in a saucepan. The pork is placed in jars and stewed in a saucepan with water for 5 hours. This heat treatment keeps the meat juicy, aromatic and eliminates the need for transferring, since it was initially placed in the right container.

Ingredients:

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

Preparation

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

Stewed pork in an autoclave

Pork stew in an autoclave is of impeccable quality. In this unit, products are sterilized and prepared at the same time, which allows you to obtain a high-quality product. Owners of an autoclave only need to load rolled up cans of meat into the unit, add water and, having set the temperature and pressure, hold the product for 40 minutes.

Ingredients:

pork - 2 kg;
lard - 100 g;
salt - 25 g;
clove of garlic - 8 pcs.;
bay leaf - 4 pcs.

Preparation

Chop the pork and lard.
Place lard, meat, garlic and bay into clean jars.
Salt and roll up.
Place the jars 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 takes 40 minutes to cook.

Homemade pork stew in the oven

Stewed pork in the oven is one of the simplest and most accessible recipes. The advantage of this is that in the oven the meat is cooked in its own juices, retains its juiciness and is not subject to burning. Thanks to stewing in the oven in jars, the possibility of violating their sterility is eliminated, and the shelf life of the preparations increases.

Ingredients:

pork - 5 kg;
lard - 1 kg;
salt - 35 g;
bay leaf - 7 pcs.;
marjoram - 10 g.

Preparation

Coarsely chop the meat and season.
Place laurel and meat at 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 the oven to 200 degrees.
Home-baked pork stew takes 3 hours to prepare.

Stewed pork in a slow cooker

Stewed pork in a slow cooker is juicy and soft. The delicate and jelly-like structure arises from prolonged simmering in the multicooker bowl. The latter has a non-stick bottom, which protects the pork from drying out and burning. The meat is stewed under an airtight lid in its own juices and does not require additional liquid.

Ingredients:

pork pulp - 2.2 kg;
salt - 30 g;
bay leaf - 3 pcs.;
black peppercorns - 5 pcs.

Preparation

Cut the meat into large pieces, place in a bowl and simmer in “Baking” for 20 minutes.
Season and cook on the “Stew” mode for 5 hours.

Stewed pork in a pressure cooker - recipe

A recipe for stewed pork at home using a pressure cooker will turn into a pleasant chore. If you have fresh pork, your modern assistant will prepare the dish in just an hour. All you need is to cut the pieces of meat evenly, season them with salt and spices and, placing the pressure cooker in a saucepan, select the time and the “Jellied” program.

Ingredients:

pork - 2.5 kg;
salt - 35 g;
bay leaf - 4 pcs.;
clove of garlic - 6 pcs.

Preparation

Slice the meat, season and place in the pressure cooker.
Close the lid.
Stewed pork is cooked in a pressure cooker for an hour in the “Jellied” mode.

Stewed pork knuckle - recipe

Stewed pork knuckle is one of the most exquisite and sought-after types of preparations. Not only the taste, but also the nutritional properties of meat are attractive. During heat treatment, the knuckle releases juices rich in natural collagen, which, when frozen, turn into real jellied meat.

Ingredients:

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

Preparation

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

Homemade minced pork stew

Stewed pork can turn into an exquisite delicacy if it is prepared from minced meat. This serving technique is very convenient, since the workpiece can be spread on bread or used as a filling for baked goods. For piquancy, the minced meat can be varied with additions. This recipe uses cognac as a flavoring agent.

Ingredients:

ham - 1.5 kg;
smoked bacon - 250 g;
broth - 380 ml;
rendered fat - 120 g;
egg - 2 pcs.;
flour - 80 g;
cognac - 50 ml.

Preparation

Grind the ham and bacon in a meat grinder.
Beat the eggs, add flour, broth, cognac.
Pour the mixture into the minced meat.
Grease the jars and place the minced meat in them.
Stewed minced pork at home is prepared in a steam bath for 2 hours.

Homemade pork head stew

Pork head stew is an affordable option for delicious preserved meat. It is very profitable to purchase such a part of the carcass. 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, placed in jars and sterilized.

Ingredients:

pork head - 1 pc.;
water - 3.5 l;
salt - 80 g;
bay leaf - 4 pcs.

Preparation

Separate the pulp from the bones and cartilage and cut into pieces.
Pour water over the meat, add salt and laurel.
Cook for 4 hours.
Divide the stew into jars and sterilize for 20 minutes.
Close with lids and refrigerate.

An excellent help for a nutritious and quick lunch is canned fish, marinated meat or home-made stew prepared for future use. Making them with your own hands is not at all difficult.

Rule 1. Fish and meat should only be cooked fresh. Goods purchased from hand must undergo sanitary control.

Rule 2. Canned food must be prepared in a clean room and in clean containers. Canning jars and lids are not only washed, but also sterilized. The sterilization time for dishes (depending on their volume) is 5-10 minutes.

Rule 3. Canning requires long-term, at least 10 hours, temperature treatment of meat or fish and strict adherence to seaming rules.

Fish and meat are valuable for their abundance of protein, but it is the protein compounds that cause rapid spoilage of these healthy products. If they decompose if improperly stored, they can cause poisoning. This is why preparing meat and fish at home must be done with great care.

Prepare a set of utensils for canning: an enamel bucket, pots and bowls of different sizes, a basin for sterilization, knives and spoons - metal can be used, but wooden ones are better, a meat grinder, grater, colander, measuring container, jars, metal lids and a seaming machine, if you are not canning in jars with screw caps.

Lids for canning are preferably varnished and yellow. There must be a rubber ring inserted into the groove under them.

Check the jars before canning: they must be intact, without cracks or chips on the neck.

There are several methods of heat treatment: temperature treatment in an autoclave or oven, repeated hot pouring, pasteurization at +85...+95°C and sterilization at temperatures up to +100°C or more. The duration of pasteurization and sterilization is counted from the moment the required water temperature is reached. Salt will help speed up the heating and boiling process.

At the end of the heat treatment, the cans are removed with a special clamp. The bunnies should only be placed on a dry surface, otherwise they will burst. Roll up the lids immediately after sterilization.

The method of repeatedly pouring boiling water over the product is good for vegetables and fruits, but is not suitable for canning meat and fish - in this case, heat treatment in an oven or autoclave is most often used.

After sealing, turn the jars upside down to check the tightness of the lid and sterilize the place where it meets the jar. Cover the jars with a blanket and leave until completely cool.

Rules for stewing meat at home

You cannot preserve blood, internal organs, meat of old animals and males, otherwise the stew will smell bad.

Chilled or defrosted meat is suitable for canning. Fresh meat must ripen in the refrigerator for three days to become soft and juicy. For beef stew, it is advisable to take fresh beef in large sirloin pieces; chopped a la goulash or azu is also suitable.

To preserve meat in a pressure cooker, you will need low half-liter jars to fit inside it. Before adding meat, they must first be washed with hot water and soda, rinsed in clean water, dried and sterilized.

Place washed, cut into pieces and fried meat into clean jars. To keep the stew longer, the finished meat must be washed down with fat. Since beef usually does not contain a sufficient amount of fat, when preparing stew it is allowed to add fat of a different origin, for example melted lard. When preparing pork stew, the fat can be trimmed from the meat and poured into a jar in melted form at the end of the preparatory stage.

During cooking, the meat is reduced by about 40%. This means that if you need to get 10 kg of stew, you will need 14 kg of boneless fresh meat and 3 kg of lard.

The most crucial moment in preparing stew at home is capping. Boiled and dried cans of meat are immediately rolled up and boiled in a pressure cooker.

Rules for salting meat at home

Another way to prepare meat products is salting. It can be dry or wet, that is, using brine. It is best to salt pork, but you can also salt beef, horse meat or lamb, provided that you choose the juiciest and fattiest pieces.

Do not salt a product that has been frozen. Meat that has cooled within 1-2 days after slaughter is suitable for salting. Only healthy animals can be slaughtered for salting, since salting does not kill the microorganisms contained in the meat, but only stops their development through dehydration.

You cannot salt together meat from different parts of the carcass (cuts), or all the meat from the carcass in one container. The loin and ham need to be salted separately, since each part requires a different amount of salt. The thick neck is salted with the ham, and the thin neck is salted with the loin. To ensure that the meat is salted evenly, it must be cut into equal pieces.

The larger the pieces, the more stringent the requirements for salting temperature. At sub-zero temperatures, large hams will not be salted evenly. The temperature in the room where the meat is salted should be up to + 3: C. If it is warmer, the meat will spoil, and at lower temperatures the duration of salting will increase (freezing meat is especially slow to salt).

Dry-salted meat lasts longer than meat preserved in brine.

Salting meat in brine

For a simple brine, 100 kg of meat will require 18 liters of water. 6 kg of salt, 800 g of sugar and 65 g of food nitrate. For a complex brine per 100 kg of meat - 20 liters of water, 3 kg of salt. 200 g of sugar, 30 g of food nitrate and spices to taste (garlic, bay leaf, allspice, cumin, anise, coriander, cardamom).

1. Dissolve the components in boiling water - make sure that the saltpeter is completely dissolved, otherwise the meat will turn out spongy.

2.Filter the brine and cool to a temperature of 3°C.

3.. Place the prepared pieces of meat tightly into a wooden tub or plastic containers, gradually pouring in the brine as the container is filled (not a single piece should remain unmoistened).

4.To prevent the meat from floating to the surface, cover it on top with a wooden circle with pressure, close it with a lid and tie it with thick cloth to protect it from flies.

5. Rearrange the meat every 10 days, swapping the top and bottom layers.

6.As the meat is absorbed, the salt concentration decreases, and if the brine density is less than 12%, the meat may go rotten. To prevent this from happening, monitor the condition of the brine with a hydrometer - a simple device for measuring the density of the solution and add salt if necessary.

7.The brine can be used several times by boiling and filtering. In repeated brine, corned beef becomes more flavorful, since the meat gives up extractive substances to the brine. 3 degrees of brine salinity are allowed: salty (20% salt and above), normal (18%) and lightly salted (14-16%). Saltier meat is better preserved, but loses juiciness and tenderness. 8. Depending on the size of the pieces, salting lasts from 6 to 8 weeks.

Dry salting of meat

For 100 kg of meat you will need 5 kg of coarse pure salt without iodized additives or impurities. It is better to take coarsely ground salt, as fine salt forms a crust and does not completely salt the product. Spices: ground red and black pepper, cumin and coriander beans; 2 ng of sugar and 160 g of chemically pure crystalline food nitrate (not to be confused with technical saltpeter). Salting without sugar with saltpeter is also allowed: the latter is needed not so much for canning as for preserving the color of the finished meat - without saltpeter, corned beef will take on an unappetizing gray tint.

1. After mixing all the ingredients evenly, thoroughly rub the prepared pieces of meat with the pickling mixture. The meat is rubbed with spices on top of the pickling mixture.

2. Place a wooden rack at the bottom of the pickling dish and place the meat on it, sprinkling the pickling mixture layer by layer. The quality of salting depends on the density of the meat: the denser, the tastier.

3. Cover the top row with a clean cloth and press down with pressure. D Every 3-5 days, pieces of meat need to be shifted. Depending on the size of the pieces, salting lasts from 2 to 5 weeks.

Hang the salted meat on hooks in a cool place. Salted meat can be smoked. Meat that is too salty is soaked in water before eating.

Rules for canning fish at home

Fresh, chilled or frozen fish that have not previously been thawed is suitable for canned fish. You need whole carcasses, you will cut them yourself. Not only large fish are suitable for canning. Small fish will make delicious canned food such as sprat, and besides, you won’t have to clean it of scales—you just need to gut it and rinse it.

If the fish carcass is frozen, place it on a plate and leave for several hours to defrost naturally. -> While the fish is defrosting, prepare a carving knife, culinary scissors, a weight - for example, a two-liter jar of water, and a container for the fish.

Place the prepared fish in rows on the bottom of an enamel pan, sprinkling each layer with onions, pouring a few tablespoons of sunflower oil, salt, pepper and seasoning with bay leaf. Sprinkle the spices over each new row of fish. -> Pour 150 g of 9% vinegar without water into a filled two-liter saucepan. Cover with a lid and place on low heat. Pour tomato juice over the fish that has been stewing for 3-4 hours so that it completely covers the fish, boil again and place in glass jars.

When sealing, it is important to strictly follow the rules of heat sterilization, since without air, dangerous bacteria can develop in a sealed jar.

Ready-made canned food should be stored in a cool place at a temperature no higher than +15°C. If the canning technology is not broken, home-canned fish will not lose its taste even after several years.

Fish canned in oil at home

1. Preparing homemade canned fish in oil will take 10-12 hours, but you don’t need to stand at the stove all this time: time will be required for sterilization.

2. It is better to choose a large pelengas or silver carp. For one fish you need 3 tbsp. l. vegetable oil, salt and pepper to taste.

3. Cut the fish and place in layers in jars, seasoning with salt and black pepper. At the end of stacking, pour a spoonful of refined vegetable oil into each jar.

4. Cover the jars with metal lids and place on the stove to pasteurize (put a napkin on the bottom of a wide pan, place the jars on it, fill them almost to the top with water, turn on low heat and sterilize for about 10 hours). Add water to the pan periodically as it will evaporate.

5. After removing the cans of canned fish, close them with lids and let them cool at room temperature. Canned fish should be stored in the refrigerator.

The method of hermetically sealing them is common everywhere, but especially in the southern regions of the country. Winter time here is warm, for this reason freezing carcasses, as is used in more northern places, is an unreliable activity.

We would like to warn you right away that canning meat with airtight sealing is not safe. But since this technique has spread everywhere, and, no matter how you warn them, they are still canning, we suggest that you be sure to follow certain rules: before preparing meat in reserve - wash your hands cleanly with a brush and soap, thoroughly scald or boil the jars for a long time, when seaming hot, use an additional long sterilization, keep jars of canned meat in a cool place and under no circumstances roll up raw meat without sterilization.

For our part, we recommend the canning method that poultry farmers use. First, pour a layer of salt (preferably coarse) onto the bottom of the container, add a gutted duck or goose to it, and sprinkle a layer of salt on top. And so layer by layer: layer by layer: carcass - salt. The salting time depends on the air temperature, time of year and place of preparation; however, there is a sign: if all the salt has dissolved, it’s time to proceed to the next manipulation.

First, carefully melt the fat that is cut from the carcass. They boil it for a long time, about 45 minutes, so that all the moisture evaporates from it. Subsequently, the carcasses are cut into 4 parts and boiled well. Next, they take clay pots, glazed on the outside and inside (odorless), and place boiled pieces of meat, stomachs, and liver necks in them as tightly as possible to each other. The closer the pieces are packed, the less fat they will absorb. After straining, fill the pots with fat so that it covers the meat and is flush with the edges of the pot.

If there is little fat from the carcasses, it is allowed to fill them with lard (but not belly fat). The lard is cut into pieces and melted for a long time, stirring from time to time. The melted fat is gradually lowered into a separate bowl and allowed to cool a little, so that it does not absorb into the meat and transfer its aroma to it.

As soon as the greasy tire becomes hard, the pots are covered with a white sheet of paper, which is soaked in alcohol or vodka, two more layers of paper are placed on top and tightened tightly (preferably with a thick nylon fishing line). Pots in the cellar are blocked with weights to prevent rodents from getting to the meat.

I spend over three hours sterilizing meat in sealed jars. When cutting up an animal carcass, we avoid using water. We remove all the fat from the carcass for salting and melting into lard. Next, I fill liter jars with large pieces of meat (only without bones) and close the lids. In each jar I put 2 bay leaves (between the pieces), 5-6 peas of allspice and one teaspoon of salt. I sprinkle pepper and salt on top.

I put the sealed cans under the press and clamp them in it, initially working only with my hand, and then taking the key. The jars at hand should not rotate, otherwise they will simply burst.

For the press, we cut out a couple of metal circles the size of a large enamel pan. Holes for screws 6.8 millimeters thick were made in each circle. We place a sheet of flat rubber on the bottom circle of the press and place the cans on it. We apply the upper circle without rubber and clamp it with screws. If one of the cans does not lock, then, after releasing the screw, place a clean sheet of paper on the lid (just not newspaper). After fixing the cans, lower the press into the pan, fill it with cold water and put it on fire. The structure should be covered with 6-8 centimeters of water on top. The jars should not touch each other, and the fire should be kept the same at all times. As soon as the water boils, we note the time and sterilize for at least 3 hours. After this procedure, remove the pan from the heat, wait for it to cool completely and then release the jars from the press. The taste of the meat is similar to factory-cooked stew. It takes longer to cook than in an autoclave, but it is safe.

My father-in-law gave excellent advice on preparing bacon: put the lard cut from the carcass in an enamel basin and fill it with clean cold water for ten hours to soften and remove blood and odor from it. At the bottom of the dish add a layer of salt, a little garlic minced through a meat grinder, another layer of salt, and then lard. Then we repeat everything in the same way to the top. Close the container with a lid and place it in a warm place (+15-18°) for ten days. And after salting, we take it out into the cold.

However, what to do with the fat cut from the underbelly? We also put it in cold water for ten hours, and then spread it out with the inside out. Mix the garlic minced with salt and rub it until it is absorbed into the inner part of the underbelly. Then again sprinkle the garlic and salt a little, twist it tightly, tie it with twine and lay it out for 12-14 hours to salt. After this manipulation, cook in water until tender, and store at temperatures from 0 to +5°.

And one of my family acquaintances has not been canning meat since the fall. The winter period is overexposed and processed for warmth. The family has been using this method for eight years.

From November to March they have fresh meat all the time. Some residents of our village who have adopted this method of storing meat are very pleased with it. When the first permanent frost occurs, livestock slaughter begins. The carcass is cut into 6 or more parts and hung in the cold for two to four days, so that the meat freezes well. Subsequently, the pieces are placed on a clean board or bench and watered with cold water from a garden watering can: very quickly - 1 piece in one and a half seconds. Next - a pause of 4-8 minutes (let it freeze) and secondary watering. And so 2-4 times on each side. Turn the meat over with the ice crust down and pour it over again using the same method. There should not be a single spilled area.

In order for the ice crust to be preserved for a longer period of time, the meat is placed in tubs or double-walled boxes very tightly and covered with a lid. Even during long-term thaws, the ice crust on pieces of meat does not completely melt. With the arrival of sub-zero temperatures, we repeat the treatment with water.

I also want to offer you homemade sausage recipe. I learned about him from my own grandfather. He is no longer alive, but I remember the recipe very well, because I myself helped him make such sausage. It even stayed with my grandfather for the summer - it did not spoil at all.

And they made homemade sausage this way. After slaughter, the pig's intestines were washed a large number of times, scalded with boiling water (kept in it for several seconds) and cut into pieces of approximately 30 centimeters. The meat and bacon without the skin were minced very finely, crushed garlic and pepper were added, everything was perfectly mixed together and the intestines were filled. The ends were tied tightly. After this manipulation, the sausage was boiled for 15-20 minutes, perfectly fried and placed in a small (8-10 liters) barrel, and boiling fat was poured on top. This sausage was very, very tasty.

Before the onset of cold weather, almost all housewives prepare food for the winter. We present to your attention simple and unique recipes for preserving meat and offal. Such preparations will delight you in winter with their juicy taste, are well suited for soup or as a second course, and will help you save money.

What you need to know when preparing canned meat

Firstly, meat and offal must be prepared fresh.

Secondly, sterilization of jars must take at least ten minutes.

Thirdly, preparing meat and the preservation process itself requires a long time: at least ten hours.

What you need for preservation

Unlike vegetables and fruits, canning meat requires more time and responsibility. That is why every housewife should take care in advance of everything necessary for this process.

In order to prepare meat for the winter, you will need a considerable amount of dishes:

enamel pots, bowls, buckets, basins;
metal knives and spoons;
meat grinder, grater (or food processor);
colander, measuring container;
glass jars, metal lids and a seaming key.

Preserving meat in a pressure cooker

With the advent of various kitchen appliances, methods of preparing food, including canning, have become easier in many ways.

Chicken stew

To prepare you will need:

chicken carcass – 1.5 kg;
300 ml water;
a pinch of salt and some spices.

How to cook:

Cut the bird into pieces and season with spices.
Place the meat in a pressure cooker, add the specified amount of water. Cover with a lid and place over high heat.
As soon as the dish boils, reduce the heat and cook for no more than two hours at minimum temperature.
Prepare half-liter jars by sterilizing them.
Place the meat in jars along with the resulting juice.
Cover with lids.
Prepare a water bath.
Place a napkin at the bottom of the pan with water, then place the container.
Warm the jars (sterilize) for forty minutes.
After this, roll up the jars.

Store the finished product in the refrigerator.

Stewed rabbit meat

To prepare this delicate dish you need:

rabbit carcass;
salt;
spices;
300 ml water.

Cooking process:

Soak the rabbit carcass in water for about two hours.
Drain the water and cut the carcass into portions.
Prepare the jars by placing spices (laurel leaves, peppercorns, mustard seeds) on the bottom.
Pack the meat tightly into the jars.
Place a napkin on the bottom of the pressure cooker, place jars on top, and fill with cold water.
After the water boils, cook the dish for about two hours.

Cover the jars with lids and store in a cool place.

Beef stew

We invite you to familiarize yourself with a dietary, simple dish - beef stew in a pressure cooker.

To prepare it you need:

one kilogram beef sirloin;
one onion;
ten peppercorns;
salt and vegetable oil.

How to cook:

Rinse the meat and cut into small pieces.
Pour vegetable oil into the bottom of the container and wait until the pressure cooker is completely heated.
Place the meat and let it fry.
Meanwhile, chop the onion and add to the meat.
Simmer the ingredients for twenty minutes.
Add pepper and continue the simmering process for another half hour.
The finished stew can be divided into jars without adding 3 ml to the top of the container.
Fill the top with the resulting juice. Cover the jars with lids.

The simplest and fastest ways to preserve meat and offal

We bring to your attention simple recipes for preparing meat, poultry, and offal for the winter with a simple preparation process and minimal cost.

Preparing duck for the winter

Surprisingly, but true: duck can also be canned for the winter.

You only need two ingredients:

duck;
salt.

Canning process:

Prepare a brine solution from water and salt.
Boil it and cool it.
Cut the duck into portions. The smaller pieces you cut the duck, the faster it will cook.
Boil the poultry meat in a hot salty solution (half of it) for 15 minutes.
Remove the cooked meat and let it dry.
Place it in sterilized jars and fill with the remaining half of the brine.
Roll up the lid.

For canning this way, it is best to use a young Indo-duck.

Preparing pork for the winter: two methods and two tastes

There are two popular and simple ways to preserve pork. The first method is based on adding a large amount of spices.

For the first option for preparing pork, the meat should be lean. If there is lard on the pulp, it must be removed.

Cooking process:

Cut the pork into small portions and place in a saucepan.
Over low heat, the meat needs to be tempered (heat well, stirring constantly).
As soon as the meat begins to release juice, add salt. Simmer the pork until fully cooked without adding water.
Five minutes before the end of cooking the pulp, add a spoonful of spices: peppers (ground red, black, peas), cloves, coriander and bay leaf.
While the stew is cooking, you need to sterilize the jars.
Place the finished meat in jars and roll up the lids.
Place the jars upside down and cover with a blanket. The next day, put the preserves in the cellar.

For the second method, you will need pork pulp, possibly with a small layer of lard, and salt to taste.

How to cook:

Cut the pork into large pieces (about 5 cm).
Salt the prepared pulp, mix and place in jars.
Cover the jars with lids. Be sure to remove the elastic band.
Place the jars with the contents in a cold oven and turn on the heat.
The jars should heat up to 250 degrees (boil). Then reduce the heat to 60 degrees and simmer the stew for three hours.
After the specified time has passed, you need to turn off the heat and keep the cans of stew in the oven for another 10 minutes.
After this, roll up the lids and place in a cool place.

Liver in sauce for the winter

In addition to meat products, offal can also be preserved. A ready-made dish will always help.

To do this you will need:

2.5 kilograms of any liver;
four tablespoons of salt;
pork fat.

To prepare the sauce you will need:

800 ml chicken broth;
two and a half glasses of flour;
five tablespoons of fat;
100 grams of tomato puree and sour cream;
salt, sugar.

Cooking process:

The liver needs to be washed, peeled and cut into pieces of small thickness.
Beat the prepared pieces with a hammer.
Season chopped pieces of liver with spices and fry in fat. The pink color of the liver in the section should disappear.
Meanwhile, prepare the sauce. To do this, cut the onion into thin slices and cook in a frying pan until golden brown.
Fry the flour in fat and mix with the broth. Stir the sauce constantly.
After the ingredients boil, add spices, sour cream and tomato puree. Boil it.
Mix the sauce with the onion and, stirring constantly, simmer over the heat for five minutes.
Prepare half-liter jars. Place 300 grams of liver and 200 ml of sauce in each container, alternately, in layers.
Close the jars with lids and sterilize in a saucepan with strong saline solution. It will take at least two hours to sterilize.
After this, leave the jars in the solution until they cool completely.

Store canned liver in a cool place.

Salad with chicken and beans for the winter (video)

There are many recipes for canning beef, pork, chicken, offal and other products. Which method is best for you is up to you to decide.

Before processing for canning, freshly slaughtered poultry is kept for 24 hours in a cold place for maturation, which helps improve the quality of the meat. The value of poultry meat is due to the content of easily digestible protein substances, which under normal conditions quickly decompose and can cause dangerous poisoning to the human body. Therefore, it is necessary to process poultry in conditions of high sanitation, with strict adherence to the recommended recipes.

Fried, canned poultry

The freshly slaughtered bird is kept for 3-5 hours, then plucked from tail to head, after immersing the carcass in hot water for 2-3 minutes. The plucked bird is kept in a cold place for 24 hours. The feathers and down remaining on it are singed, and the stumps of the feathers are removed manually. Then the head, neck, paws are cut off and the abdominal cavity is opened with a knife from the anus to the protrusion of the sternum and the entrails are carefully removed. The cut up bird is washed and placed on a baking sheet in a heated oven, periodically pouring the juice and fat over the bird and brought to readiness. (Salt, fat, seasonings, see “Boiled poultry”).

Then, if possible, the meat is separated from the bones, tightly placed in half-liter jars, boiled in a steam bath, and poured with the juice and fat released during frying at a temperature of 95 ° C.

The missing amount of juice and fat can be replenished with boiling broth. The jars are filled 3 cm below the top of the neck, sealed with lids and sterilized. (Next see “Pork in lard.”)

Before serving, the jar is opened, the contents are heated and placed on the table hot. Mashed potatoes and canned cucumbers are served as a side dish.

Boiled, canned poultry

The freshly slaughtered bird is kept at room temperature for 3-5 hours, feathers and down are plucked, kept in a cold place for a day, the remaining down and feathers are scorched on a gas burner. The bird is cut up, then wiped with a clean rag, placed in a pan and filled with cold water, which should cover the bird by 0.5 cm. Place the pan on the fireplace, bring the water to a boil, remove the resulting foam with a slotted spoon, add chopped roots (per bird) carrots (150-200 g), parsley (50 g), onion (50 g), 3-4 grains of allspice and salt to taste. Cover the pan with a lid and cook at low boil: chickens - 45 minutes, ducks - 60 minutes, turkeys - 90 minutes, geese - 90 minutes.

After cooking, the bird is removed, slightly cooled, cut into pieces, the coarse bones of the wings, legs and breast are removed, placed in jars boiled in a steam bath, and poured with boiling broth 2 cm below the top of the neck. Full jars are covered with lids and placed on a wire rack in a pan filled with water at a temperature of 75°C. Cover the pan with a lid and heat over moderate heat for 30 minutes. Then the jars are sealed, the quality of the seal is checked, and sterilized three times at intervals of 24 hours: the first time - 80 minutes, the second and third - 70 minutes each. The water level in the pan during sterilization should be 2 cm below the top of the neck of the jar. After each sterilization, the jars are cooled in the same container and water in which they were sterilized, without removing the lid from the pan.

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