At all canning meat at home not recommended as it is difficult to comply with everything the necessary conditions for processing and canning. But since many people still practice at home meat canning, we’ll tell you about the basic rules for preserving meat and give some recipes.

For canning, chilled or defrosted meat is used. The meat of freshly killed animals is usually dry, tough, and without flavor. Therefore, before canning, fresh meat is kept for ripening for at least three days at a temperature of 0-4 °C. Also, you should not preserve the meat of old animals, bulls, boars, offal and blood.

To sterilize canned food, industry uses autoclaves, in which high blood pressure You can set the temperature up to 160 °C. In such conditions in a short time destruction of all microorganisms is achieved. You can replace the autoclave with a pressure cooker with a capacity of 6 liters. With a steam pressure of just over 2 atmospheres, the pressure cooker reaches temperatures of up to 120 °C.

A stand made of thick wire is placed at the bottom of the pressure cooker. You can simultaneously place 4 jars with a capacity of 0.5 and 0.7 liters in the pan. Water is poured into the pan to the maximum possible level. The jars are gradually heated over 3 hours. At the end of sterilization, remove the pan from the heat and, without removing the lid, set aside to cool. Cool for at least an hour, then carefully open the lid of the pressure cooker. If these conditions are not met, the contents of the cans may be released. If used for canning glass lids with rubber gaskets and clamps, then the clamps and rings are removed only when the jars have cooled completely.

Sterilization of canned food in an autoclave is the most safe way meat canning. Below are recipes for canning meat without using autoclaves, but only careful adherence to the recommendations can avoid unwanted effects. Remember that use low-quality canned food can lead to very severe and in some cases fatal poisoning.

Since opened cans with canned meat cannot be stored, then for canning they usually use small-capacity jars - 0.5-1 liters - in order to consume their contents in a short time.

Before canning, the jars are washed in a hot solution of baking soda, rinsed clean water, turn it over to drain onto a clean tray or towel, then dry it over a flame. Lids for rolling are pre-boiled and dried. Spoons, forks and other items necessary for canning are dipped into boiling water or fat before use.

Meat canning recipe #1

Cut the meat into pieces weighing 25-50 g. Fry thoroughly in fat or blanch in boiling meat broth with spices (bay leaf, pepper, salt). Next, place the meat tightly in jars. Fill meat broth, add fat and spices. Then seal the jars with lids for canning.

To check the tightness of the seaming, the jars are immersed in hot water(80-90 °C). The appearance of gas bubbles from under the covers will indicate a leak in the seal. Then sealed closed jars sterilized. The sterilization process is carried out in two stages. First, the jars are boiled for 2-3 hours in a 10-15% solution table salt. Then incubate for 24-36 hours at room temperature. Then it is boiled again for 2-3 hours, after which it is cooled.

Canned food should be stored in a cool place. Shelf life 1 year. During storage, jars should be constantly checked. Special attention pay attention to the lids: if the lids are swollen or broth is leaking from under them, then such canned food is spoiled and is not suitable for consumption.

Meat canning recipe #2

Cut the meat into pieces of 25-50 g. Fry thoroughly in fat until moisture is completely removed from the meat (controlled visually: bubbles no longer appear from the fat in which the meat is fried). The slightest trace of moisture can spoil the meat.

Store canned food in the refrigerator or cellar for 1-3 months. For consumption, remove the meat with a knife or spoon in vertical layers. During storage, the quality of canned food is constantly monitored; special attention should be paid to the products at the bottom of the pan.

Meat canning recipe #3

Meat pulp, can be with a small amount fat, cut into 3-4 cm pieces. Sprinkle with salt (30-35 g of salt per 1 kg of meat). Mix the pieces thoroughly and leave to salt for 30 minutes.

In a wide saucepan, melt pork or lamb fat, ignite for high fire. Then carefully add the salted meat and fry until the meat juice stops secreting in the fat and a golden crust appears on the pieces of meat.

After complete frying and all the liquid has been released, the pieces of meat are tightly placed in clean, washed jars, dried over a fire, and immediately poured with hot fat. Fat should be poured to the top so that all pieces of meat are covered. Care should be taken to ensure that no voids or air bubbles are formed during pouring. IN liter jar holds 800-850 g of meat and 200-250 g of fat.

After this, the jars are sealed with clean, boiled lids and covered with a blanket, padded jacket, etc. for 16-20 hours, then the jars are cooled in air. Meat preserved in this way can be stored in the refrigerator at temperatures up to 10 ° C for 5-6 months, and at room temperature for 1.5-2 months.

Bon appetit!

Stew is a wonderful delicacy that can be used as independent dish, and as part of other dishes. It's no secret that store-bought stews are prepared using chemical additives and emulsifiers, which stops housewives from purchasing such a product. Therefore, we offer a homemade recipe for preparing it for the winter, which will take a little more time than fifteen-minute meat, but then you will enjoy a flavorful, nutritious and natural stew.

Ingredients:

• lard – 0.5 kg;
• pork – 3 kg;
• greenery;
• salt.

1. The first step is to chop the lard and place it at the bottom of a deep container. If you bought an unsalted product, add a pinch of salt on top.
2. Turn on low heat and melt the lard, stirring occasionally.
3. Then you need to cut the meat into small pieces.
4. Place it in a saucepan, add salt and simmer all the ingredients together for another 1 hour.
5. Then cover the container with a lid and continue to simmer for another 4 hours, adding a little water if necessary.
6. At this time, it is necessary to sterilize the jars.
7. After the specified time has passed, place the hot stew into glass containers and seal them.
8. Wrap it up and wait until it cools completely, then put it in the pantry or refrigerator. It is advisable to store meat all winter in a dark and cool place.

The stew can be served as an appetizer, as part of a main course, or used as a filling. stuffed peppers. Bon appetit!

A savory preparation for the holiday table: meat in jelly

Veal and rabbit are classified as universal products, which can be prepared as festive feast, and for every day. Cooking magazines photos of these are full of juicy dishes V various variations. If you want to save time by preparing canned food, then we present you with recipes for winter meat in a jar, which will certainly please your household.

Ingredients:

• onion – 1 piece;
• carrots – 1 piece;
• bell pepper- 1 PC;
• veal – 3 kg;
• beef (shanks) – 2 kg;
• ground white pepper;
• black peppercorns;
• Bay leaf;
• salt - to taste.

Step-by-step recipe for preparing the dish:

1. Beef must be filled with water in a volume of 5 liters and placed on low heat. When the broth boils, add salt and peppercorns to the pan and simmer with the lid on.
2. Peel the vegetables, chop into cubes and pour into a saucepan. Continue cooking the meat for 6 hours, periodically skimming off the foam.
3. After the specified time has passed, strain the liquid and remove the beef.
4. Chop the veal and add the pieces to the pan, pouring the prepared broth on top. Place on the stove and bring to a boil. Simmer on the stove for 30 minutes.
5. After this, remove the broth, take out the meat and place in sterile jars. Pour liquid on top.
6. Then sterilize them for 120 minutes, seal them and leave to cool until room temperature.
7. Ready! Store the preparations in winter at a temperature of 10°C - 15°C.

Bon appetit!

A delicious idea for every day: prepare poultry meat in brine

Domestic chicken– it’s always tasty and satisfying. You can pamper your household with this meat by preparing a lot of it interesting dishes. However, those who keep poultry on their small farm often face the problem of storing the product. After slaughter, carcasses need to be processed, and there is not always enough space in the refrigerator for the entire volume of meat. In such cases, it can be preserved. Meat in brine for the winter will be stored for several years, delighting the housewife with its aroma and the most delicate taste. Let's look at the recipe in more detail.

Ingredients:

• chicken/turkey carcasses – 5 kg;
• water at the rate of 4.5 l/1 kg of meat;
• Bay leaf;
• peppercorns;
• salt.

Step-by-step recipe for preparing the dish:

1. The process of preparing meat in brine is extremely simple. First you need to wash the carcasses, cut them into portioned pieces and tar on the fire. Remove the wen above the tail section.
2. Raw pieces place in a deep pan for cooking in brine.
3. Then sterilize the jars for 60 minutes and boil the lids thoroughly.
4. After this, pour water into the pan, add salt and wait for it to boil.
5. Place the poultry pieces in a container and cook for 30 minutes.
6. At this time, place bay leaves and black peppercorns in sterile jars.
7. Pour the prepared broth on top.
8. Place the poultry pieces among containers.
9. Roll up the container with a special machine, turn it over and wait for it to cool.
10. Ready! Store the preparations all winter in a dark and cool place.

Thus, we have considered the most interesting recipes from meat for the winter in a jar, which allows you to make delicious canned food in reserve. Check out the methods instant cooking, similar to the five-minute method, and you will have a whole arsenal of homemade preparations at your fingertips.

Late autumn and winter are a great time to prepare meat for future use. Homemade recipe The preparation is simple: fry fresh meat and place it in jars. We do without sterilization, because... Fill the workpiece with melted lard. So, in essence, we have ready-made canned goulash, from which, opening at any time, you can quickly make a tasty dish.
Ingredients: meat, lard, salt, black peppercorns
How to cook goulash for future use at home.

Take any fresh meat you like. Cut the pork or beef into pieces measuring 3 by 3 cm and add a little more salt than usual.
Place them on a large flat plate with one side resting on cutting board. This is necessary to drain excess moisture from the meat. Keep the meat in this state for 8 hours - during this time the pieces will even dry out a little.
Melt a lot of lard to a boil in a deep, wide saucepan and dip the meat pieces into it.
When the meat is well browned on all sides, transfer it to liter, pre-sterilized jars.
Pour the boiling lard in which it was fried over the meat. When pouring fat into the meat, add 3-4 black peppercorns to each jar. Make sure that the goulash is completely covered with lard.
Cut out circles from thick cellophane, which should completely coincide in size with the opening of the jar. Place cellophane directly on the fat - it will prevent contact meat products with air.
Cover the jars with plastic lids and screw them on top. parchment paper, soaked in vodka. You can replace the parchment with cellophane, but secure both with a strong thread. To better preserve meat fried without sterilization, wrap the jars in dark paper and store them in a fairly cool place.
Canned meat without sterilization will provide you with the opportunity to make delicious goulash. And if you heat the preparation in a saucepan and add to it vegetable stew, then you will get a very satisfying and delicious second dish.

Homemade stew

Compound:

• Beef or pork meat;
• Bay leaf;
• Ground black pepper;
• Peppercorns;
• Salt.

Preparation:

Well washed and peeled meat, cut into pieces in large pieces.

Rinse the prepared meat again and transfer it to the pan.

Now the meat needs to be salted and seasoned ground pepper. You can use spices if you like. Mix everything and put it in the refrigerator for 30 - 40 minutes. So that it soaks and infuses.

And at this time we carefully and thoroughly wash the jars. In my opinion, it is better to take jars with screw-on lids. But this is only in my opinion. You, choose the lids that you are used to working with. Have you washed the jars? Now pour a little water into each jar and place them in the microwave. Turn on the microwave at full power and sterilize the jars for 10 minutes.

Pour out the remaining water from the jars. Place one bay leaf and 6 - 7 peas on the bottom of each jar. allspice. Boil the lids for the jars in a separate small saucepan for 1 - 2 minutes. This way we will sterilize them.

We take the cooled pieces of meat out of the refrigerator and begin to put them in jars. Don’t press too hard, just apply a little pressure. Place the meat up to the neck of the jar. Do you see how it is in the picture?

Cover the bottom of a deep pan with a cloth. We put the lids on the jars and screw them on, but not all the way and not tightly - you need air to pass through. Place the cans of meat on the bottom of the pan, on a towel.

Now fill the pan cold water, under the neck of the jars, be sure to close the pan with a lid and place on high heat. As soon as the water begins to boil, reduce the heat to low. Leave the meat to stew for 6 hours. I do this at night. True, you have to get up twice and check the water level, but this is not “fatal”. But it’s more convenient - you get up early in the morning and everything is ready. If, upon checking, it turns out that the water level has dropped significantly, you need to add water to the pan to the initial level.

After 6 hours of stewing, we finally tighten the jars (roll them up), turn them over, cover them with a blanket and leave them to cool.

Pork is a very popular and delicious view meat from which you can cook huge variety dishes, as well as universal and hearty options preparations for the winter. In addition to preparing sausages and jerky, many housewives preserve pork in jars and then use them to quickly prepare delicious rich broths, roast, pilaf. Making canned pork (stew) for future use is not at all difficult, provided you follow step by step recipe. You can prepare such meat at home with fragrant spices. Pork goes well with pepper, marjoram, coriander, garlic, nutmeg, bay leaf.

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Delicious Ukrainian fried sausage prepared from pork pulp mixed with lard. Instead of these two ingredients, you can take meat with layers of fat. The final preparation is baking in the oven. This moment of preparation is the most difficult, because it fills the whole house with unique aromas.

Homemade pork stew is an excellent base for many dishes. It is used in cooking rich soups, added to cereals and potatoes or simply eaten with bread. A popular method of canning provides long time 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. Given the dubious origin 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

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

Homemade pork stew - recipe in a saucepan

Pork stew prepared at home different 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

1. Cut the pork pulp and lard into cubes.
2. Add salt and stir.
3. Place laurel, pepper and meat on the bottom of a sterile container.
4. Cover the jars with lids and place in a saucepan with water.
5. 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

1. Chop the pork and lard.
2. Place lard, meat, garlic and bay into clean jars.
3. Salt and roll up.
4. Place the jars in the autoclave, pour water into it, close it, and set the pressure to 1 atm.
5. Raise the temperature to 110 degrees.
6. 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 available recipes. The advantage of which is that in the oven the meat is cooked in own juice, retains 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

1. Coarsely chop the meat and season.
2. Place laurel and meat at the bottom of a sterile jar.
3. Melt the lard and fill the contents of the jars with fat.
4. Place the jars in cold oven onto a baking sheet sprinkled with salt.
5. Preheat the oven to 200 degrees.
6. 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

1. Cut the meat into large pieces, place in a bowl and simmer in “Baking” for 20 minutes.
2. 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

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

Stewed pork knuckle - recipe

Stew from pork knuckle belongs to the exquisite and sought-after types of preparations. Not only the taste is attractive, but also nutritional properties meat. Knuckle, during heat treatment, 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

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

Homemade minced pork stew

Stewed pork can turn into exquisite delicacy, if you cook it 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. IN this recipe Cognac is used 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

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

Homemade pork head stew

Stew from pig head is a financially affordable option for obtaining delicious canned meat. It is very profitable to purchase such a part of the carcass. There's a lot of meat taste qualities it's no worse 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

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