Pork stew at home is an excellent base for the preparation of other dishes. It can be used for welded soup, stew with potatoes and other croups, or just have a snack with black bread. The correct method of canning will allow you to store the stew for a long time.

In order to prepare pork stew, it is not necessary to own special technologies. Canned meat can be prepared at home, right in a saucepan. You can store such a workpiece at room temperature or in the refrigerator.

1. For stew, 1 kg of pork will be needed. Meat cut into small pieces, if there is fat, then you can leave it, so the stew will turn out to be revealed. Slices of meat sprinkle with salt and pepper.
2. Now we take three jars of 500 ml, in each post two laurel leaves and five black pepper peas. Banks can not be thermal processing, since in the cooking process they themselves are sching.
3. Meat mix with two spoons gelatin, but if you do not like stew with jelly, then the ingredient can not be added.
4. We decay the pork on the jars, leaving a few free space from above. We pour water, stir so that the fluid is distributed between meat pieces. We cover the lids and omit in the pan, pour water and put on fire. Mashed meat on slow fire 4 hours, do not forget to pour water.
5. Salo (150 g) is cut into small pieces and calm on a pan, we cool and overflow into a separate bowl.
6. After 4 hours we get banks, pour the melted fat. If you do not plan to store conservation for a long time, you can do without it.
7. We twist the banks, turn over for a few seconds, and then we return to the starting position. At the top there should be a rim of the smaltz, and at the bottom - meat juice. Jars with stew soak, after cooling, put storage.

The slow cooker will allow you to prepare a delicious home stew, but, and if the device also supports the funkry functions, the process will not only be easy, but also rapidly. A stew in a multicooker from pork to taste and aroma, nothing differs from stewed meat, cooked by another way.

Cooking method:

1. For the preparation of the stew, it will take 3 kg of pork, which we rinse are well dried. The smaller the water falls into a slow cooker, the tastier the stewed pork will turn out.
2. Meat cut into pieces, lay out in the bowl, install the "quenching" mode for 5 hours.
3. After the sound signal, add to the spice meat, the bay leaf, mix and leave all the heating mode.
4. We prepare banks for preservation, if you are not going to store stew more than three months, you can not sterilize them.
5. Laying out stewed pork on jars, pour broth, but not to the sickness itself, we leave 2 cm. We roll around with covers and put in a warm place to full cooling.

Perhaps, each of us has already forgotten the real taste of stew, because what we see on the stores of shops is quite difficult to call meat. Therefore, the stew pork is better to prepare at home. Only so you can get a quality product. And now we will tell you how to cook in the oven satiest stewed meat.

Ingredients:

• 1.5 kg of pork blades;
• 1 kg of pork ham;
• 500 g of pork passenger:
• three spoons of stone salt;
• allspice;
• pepper pepper;
• bay leaf.

Cooking method:

1. Prepared pork (ham and blade) cut into large pieces, spread in deep containers, sprinkle with salt, ground black pepper, mix and leave marinated for an hour.
2. We take 6 jars at 500 ml, in each laying on laurels, scented pepper and five peas of black peppers.
3. We decorate meat on banks, we put a piece of oily fascines from above, close the lids, but not tight.
4. Putting a stone salt on the bastard and exhibit banks so that they stood on salt and not in contact with the Iron Families.
5. We send jars with meat into the oven to the lowest tier, turn on the temperature of 200 degrees. As soon as juice appears, heat reduce up to 140 degrees and prepare 4 hours.
6. After time, we take off the jars, tightly twist, we wrap in the plaid and leave until complete cooling. Finished conservation store in a dark place.

Pork Spawner in Autoclave

Autoclave is a home installation, thanks to which you can prepare a delicious dish in a short period of time. So it will take no more than 2 hours to prepare the stew and you do not have to put hot meat on banks.

Cooking method:

1. Prepare clean and dry half-liter jars for preservation.
2. In each put the bay leaf, three peas of fragrant and black peppers.
3. Sliced \u200b\u200blarge pork pieces Mix with salt and pepper, leave for 15 minutes.
4. Spread meat to banks and close their covers tightly.
5. Now put banks in the autoclave, and pour water so much so that they are completely in the water.
6. Close the lid, set the temperature of 130 ° C and the pressure of 2 bars. After 20 minutes, increase the temperature to 150 ° C and prepare in a home autoclave, the main thing is to ensure that the pressure does not exceed 4 bars.
7. A day later, the home stew from pork in the autoclave will be ready.

Cooking in a pressure cooker

With the help of a pressure cooker you can cook a delicious home stew. Very gentle, conservation of pork is obtained with the addition of chicken pieces. Many hostess prefer to leave a pressure cooker with a pork prepared in her night, in order to enjoy the delightful taste and extraordinary aroma of the cooked dish.

Ingredients:

• 2 kg of fresh pork;
• 1 kg of chicken female meat;
• bay leaf;
• pepper fragrant;
• salt.

Cooking method:

1. Pork and chicken meat cut into pieces, put in a bowl, sprinkle with salt, pepper and mix.
2. In the sterilized jars on the floor-liter laying a laurel leaf and a couple of pepper peppers.
3. Fill the banks with meat to the lower edge of the neck and close tightly with the lids.
4. We put in a pressure cooker, pour water on the neck, closing, install the valve and turn on the stove. As soon as the valve works, reducing heating and carcass meat 2 hours.
5. After two hours, we turn off the plate, but do not open the pressure cooker until its full cooling. Home stew from pork is ready.

Pork head stew at home

From pork head you can cook fragrant and delicious home stew. To reduce its cooking time, ask the seller to cut your head into several parts.

Ingredients:

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

Cooking method:

1. Pork head slices with water and leave for 20 minutes. Then we remove the socket and the scraper clean the skin.
2. To put a pork in a deep pan, pour clean water, bring to a boil and the first broth merge. Then we pour clean water again, add purified bulbs and cook meat on a small heat for 4 hours.
3. Ready pork disassemble, remove bones, skin and accommodation. We declare on jars and pour fluid broth on the shoulder cans. Spin the lids and stored in a dark place.

Winter pork billet

1. For the billet, the pork for the winter is suitable good meat with a layer of fat. Pork is pre-rinsed in cold salted water, then depending on the size of the can, cut into pieces.
2. Here you can use two methods of workpiece. So in the banks you can put a large piece of meat, and on top of a smaller piece. Or cut a pork with small pieces, for example, the size of 3x3 cm. Solit and pierce meat is not necessary, since we will prepare brines.
3. For the preparation of the brine, it will take a liter of cold water and 15 g of salt. Salt in water should be completely dissolved and only then pour meat. Instead of a salt solution, you can use broth cooked from cartilage and stones. In the cooled banks, the broth will turn into a jelly who will make meat juicy and allow it to preserve all useful vitamins and nutrients.
4. The filled banks are tightly twisted and put in a saucepan with water. The heating temperature of the water should not exceed 100 ° C, and the preparation of the stew will depend on littered and material cans, from 2.5 to 4 hours.

By the way, the home stew can be prepared from pork minced. So it turns out an exquisite delicacy that you can simply smear on bread or use as a filling for pies.

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

Without a doubt, you can do and purchased. But all sorts of trimming, demand and low-grade meat are usually allowed. Yes, and the degree of its freshness often causes doubts. So if a person does not want to be stomach, he will have to learn how to cook a stew at home to be completely confident in the products that he takes to places remote from civilization.

What meat is suitable

In principle, any: beef, chicken, pork, rabbit, or lamb. You can also mix several types. The main condition - it should be fresh. It will go and cooled, but in no case is not frozen. Bought fillet - large slices or already sliced \u200b\u200b(for example, for a walk). You can roll in the bird straight with the bones, but the rabbit for stew is only cut pieces cut from the legs. Please note that most of the types of meat (except for swine) are pretty lean, and the stew must necessarily require fat, so you will have to additionally buy fat. From pork, which takes the most fat pieces, before cooking a stew at home, fat is cut back even before cooking.

Selection and preparation of dishes

The weakest "place" at the stew - its storage. Therefore, it is important to qualitatively sterilize the containers in which it will run. You can do this in any way - boiling with the subsequent drying or calcining in the oven. It is necessary to sterilize not only banks, but also covers, so it is better to take the latest metal (or those that roll up with a typewriter, or with a twist). So that they do not rust during storage, they are firing oil outside. The heat-resistant plastic is suitable, such that close hermetically closed - they also boil or calcinate them.

Sometimes for the packaging of stews, packages are used from under milk, which from the inside are covered with foil. But such a method implies rather quick use, since it is impossible to achieve special sterility from them, and they are not tightly sealed. In some cases, the stew is folded into small aluminum bids, but the claims to them are the same. For long storage, you still choose glass jars, as you cook the stew at home, spend the products, time, and then lose the result of labor - it is very disappointing.

The easiest way

The most common and simple stew recipe at home is next. Fresh meat, salt, fat (in the ratio of 1 kg - 1 teaspoon - 200 g), bay leaf and pepper pepper. If you have pork - the fat is excluded. Meat is cut large, salted, added (if there is a desire) spices. In sterile banks, laurels and peppers are put on the bottom, the meat above is, but it is necessary to ensure that fat slices are alleged. Salo (or pork fat) melts, the containers are poured. The tray generously sprinkles a rough salt, the filled dishes are put on it, and the sheet is placed in the unworthy oven. After that it heats up to 200 degrees, and the banks in it cost about three hours, and then rolled out with sterile covers.

If you have a beef stew, remember that this meat is reduced in the volume, so as it is sent, it will have to report it from the bank specifically dedicated to this.

At the heart - extinguishing

The main ingredients and their number are the same. However, the chopped meat is not expanded by banks, but is placed in the salted form in a dry pan. Water does not fill! Audine is put on the smallest hour of the hour for four (if there is a lot of meat, then all six). From meat, juice will be highlighted in which it is fascinated. In order not to adhere to the bottom, it is necessary to periodically mix the contents of the container. An hour after two or three, a finely chopped half of the bass is introduced (it requires a stew from beef, lamb, birds or rabbit), which will slowly melt. At the very end, spices are added - at least a laurel and pea pepperridge. No stew recipe at home includes onions and garlic - the meat is quickly becomes unsuitable. In the hot form, the product is declined by sterilized banks, the second half of the bass is melted, which poured the fitting stew. Capacities are closed and removed into the cellar.

Choons in a bank

A very peculiar way of how to prepare a stew at home. 50 g of Sala, 6 laurel leaves, 2 small spoons of salt and 1 - black peppers are taken at Kilo Meat, 2 small spoons of salts. The meat of large pieces is fed from two sides, at the bottom of the tank, where the workpiece will be stored, there are two-thirds of the laurel, and on it - salted and across the "chops" (as close as possible). Assudine must be chosen high. Salo is finely cut and laid out on top, on it - the remainder of the laurels. Banks are placed in a cold oven (at the very bottom), which will gradually heat up to 180 degrees. Corners of the People should be tightly wrapped in foil. After three hours of the tank, the foil is removed and replaced with dense lids. The most tasty for such a recipe is a beef stew.

Cooking from pork

Note that most of the owners prefer this meat. It is easily explained: the home stew from pork is preparing faster, it turns out softer and does not require an additional sludge. However, the bold taste is not all. We offer a way to disguise it, and make meat more piquant. At 800 g of meat, take 100 g of sour prunes, a large bulb, laurel, pepper and a little sala. In Sale, you caress the sliced \u200b\u200berupical pork and crumbled onions - not much, only to a light blush. Then throw a couple of water spoons and put prunes. All together agitates ten minutes, after which it unfolds on banks and falls asleep with spices.

Because the stew is fusing hot, it is necessary to put a spoon in glass containers, otherwise they can burst. The resulting meat juice is evenly distributed, and the banks are open in the oven to the sheet, covered with salt. First, the cabinet is heated to 110 degrees, and the stew is withstanding 40 minutes in it. Then the temperature rises to 180, and the extinguishing lasts about 4 hours. The finished meat is hermetically cleaned, and the bank turns upside down to the cooling. Such a cooking of stew is a bit longer than the previously described process, but the taste of the final product is thin and gentle.

Stew with broth

For her, meat is taken with bones - or bones are purchased separately. The meat is cut, the salt is lying and left for half an hour to put the juice. The bones of spices are cooked from the bones, focusing and retrivened for cooling. In sterile banks, the meat is as close as possible, poured with meat juice and broth. Further, everything is as usual: the containers are put on the baking sheet in the cold oven, the temperature rises to 110 - and we are waiting. If your chicken stew is an hour, from beef, pork or lamb - all two. A sign of readiness can be boiling liquid in banks. The appeal is extracted, close, five minutes turn over the lid, and then - again on the bottom. You can eat immediately how to cool down, but also stored - only in the cold. But the broth becomes like a jelly or keet, so their amateurs get double pleasure.

Chicken stew with bow

Bowl of all of the chicken, the workpiece is rolled in the same way as from other types of meat. However, there is a more interesting way to make stew at home from a bird. For example, clean it from the skins, cut into the portion pieces, grind onions in the puree (if there is no blender - swapped twice through the meat grinder or grate on the grater), grind a laurel in a peas in the coffee grinder. Slices of chicken are well mixed with onion purees and powder from spices and run into half-liter clean banks (not up to the top). In the oven goes under standard temperature, not under the lid. Somewhere in an hour you need to buy banks with sterile lids. Such a chicken stew is juicy and fragrant.

Happy Multivarka Owners

Those who managed to make a home such a useful unit, often not imagine how to make stew at home with it. And nothing complicated in this. The first rule - pieces should be approximately equal size. Secondly - before bookmarking in a slow cooker they need to be cut. Third - neither water nor oil nor fat is added. The device is turned on by 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 unfolded according to sterilized banks. To prepare them, by the way, you can also with the help of a slow cooker - the bowl for steam cooking is taken, the banks are put in it, the "Steamer" mode is turned on - and after ten minutes of the capacitance of the sterile. Further actions are standard: roll up, flip, cooled people to remove in the coolness.

The most correct way - in the autoclave

Its use guarantees a very long (up to 10 years) storage. Those who often use stew must necessarily have or buy, or assemble their device. The product sterilized in it can fully maintain its taste and freshness even when stored is not in the cold, and even without hermetic suturing. It should be noted that the stew in the autoclave at first is being prepared by the usual method you like. For example, using oven or multicooker. Differences begin after rolling. First of all, the clouded banks are not cooled under natural conditions, and they are wrapped on or placed on the day. Then they are exhibited in the autoclave on each other. The container is poured with water so that even the covers from under it are not overwhelmed. Then the autoclave is closed and pumped up air to the pressure in one and a half bar, after which it places on fire until the pressure rises to four. When the desired figure reaches the fire decreases, and the contents of the autoclave sterilizes four hours.

After such a treatment, be sure - your stew will remain "as yesterday prepared" for many years.

I did not think that I would sometime be prepared from a pork stew. At all I did not believe that this can be done easily and simply, even at home. The process is very simple. To taste for us perfect. There is a bit saltly, but I think it's better, this is a kind of pruning for long-term storage. Moreover, I was going to serve it not in pure form, but to use in nature with potatoes or pasta.

Pork I took a little with the lard, did not form a thick fat film from above. The meat is not fully welded if you want it to fall on the fibers, you can extend the process for 30 minutes.

Perhaps in our time, you can buy a good stew, but you still need to look for it, and it is not known how much it will cost. But this one is made with his own hands, you know what. In home pork stew, solid meat, a little fat from above and tasty jelly.

While I did not store her for a long time, but as they write everywhere, it is calm up to 6 months.

I will definitely prepare such a stew in summer to take with him in nature ... Try and you!

Cut meat. The pieces are not large and not small, in the photo you can see.

Salt.

Path and thoroughly mix your hands.

Wash jars well. On the bottom to put a laurel leaf and a few peas peppers.

Decay meat on banks, tight.

Cover pork stew covers and make a small turn, i.e. Do not twist tightly. The bottom of the pan is clinging towel, put banks. Pour water "on the shoulders" to banks.

Cover the lid and put on a strong fire when the water boils, down to the middle. Leave for 2.5 hours.

If the water is popping, add more. Should not be boiled !!

Hot jars with a pork stew cooked at home carefully get out of the water, tighten the lids. Turn over, wrap up to complete cooling. Remove into a cool place.

Get ready: There will be a lot of photos, a lot of text, since the stew from pork at home requires a thorough approach and the time cooking will also take decent time. I did pork stew in the oven in half liter banks. In my own experience, I will say that this is the most reliable way of cooking, if there is no autoclave. The meat turns out to be gentle, with the aroma of spices, laurels - yes, what long to tell, the home stew from pork is not a comparison with the product of industrial production. So that meat from long-term extinguishing is not dry, at the end of the preparation I poured a little concentrated broth into each jar. How to make it too will be written in detail. The broth impresses meat, and cooling, turns into a very tasty meat jelly. And another question - what is tastier in stew: meat or jelly.

Pork for making a home stew is desirable to take with a fat or add slice of sala. I took the front leg and a shovel, and Sishek is suitable, the back of the carcass. In principle, from any meat stew will be delicious, even from cropping.

Ingredients

To prepare pork stew in the oven:

• pork (flesh) - 2 kg;
• salo Fresh - 150 g;
• salt - 1 tsp. With a slide of 1 kg. meat (put 20 g);
• peter pepper - 3-5 pcs. 0.5 liter bank;
• lavrushka - 1-2 leaves on the jar;

• water is 0.5 liters (cover meat by 3-5 cm);
• skin, bones;
• salt - 0.5 h. l;
• pepper, carnation, lavelice - to taste;

How to prepare a stew from pork at home. Recipe

In the photo the products that I needed for the preparation of pork stew: the front leg weighing 1.8 kg and 800 grams of the blade. Of all this, after the cut, two kilos meakty turned out, just enough for four half-liter banks.

Before cutting the meat, the leg must be pretty well. At first, it looked like a knife, removing all the pollution. It is necessary to clean carefully, not leaving brown divorces, especially in the folds of the skin. Although, if you do not need to use the skin, this thoroughness is not needed, and if you cook for broth, you need to clean it as it should be cleaned.

Purified from dirt and nagar The leg will be light, without a sharp smell of pale bristles. Be sure to wash in several waters and dry the towel.

Now you can proceed to the cutting. The bone and the skin will go for the preparation of the rigid broth or "Yushka" (future gallop), which I will use for filling the stew. I cut the skin and flesh to bone, turning a piece as a book, cut off the bone. Then cut the pulp, separating from the skins. I will not show the cutting process, it is easy - you will cope without my tips.

After the cut, it turned out a little more than 1 kg. Meakty (Fat I also cut off, the skin remained almost clean).

All cut meat and my shovel, I wash the paper towel, no extra moisture. Scroll with large slices, size with matches or a little larger. For home stew, the meat is cut large. Small pieces with prolonged steps are divided into fibers, and instead of stew, the meat pate will be.

Shooting pieces of meat into a deep bowl. There, I cut the fat with a layer, the pieces do not very large. Sala can take more or less, my meat was quite fat, enough 150 grams. For lean meat, take more, for a couple of kilos somewhere gram 250-300, otherwise it will be dry.

I add salt. We were preparing a stew from pork for the winter, so the salt using a large cooking. On a kilo meat, a teaspoon with a slide. For two kilos, I had 20 grams left to be more accurate. If desired, you can add a little ground pepper to the recipe for stews from pork.

I mix my hands, like rubbing salt into pieces of meat. Leave for a few minutes.

For home stew it is more convenient to use 0.5 liters with a capacity of 0.5 liters - just enough to cook first and second. I do not sterilize, I do not see the point, since the products that are loaded in them, they did not pass thermal treatment. My soda, scraping boiling water, I do the same with the lids. I turn upside down, leave to dry. So that the glass does not burst into contact with the metal, a layer of cook salt on the bottom of the frying pan. In each jar, put pepper peas and broken bay leaf.

On the bottom of the cans laying out meat pieces with lard, and that side where there is more fat to put on the laurel. If the laurel in contact with meat, then a sharp taste appears on this piece, and the fat does not absorb it.

Fill the pork cans almost to the top, just above the place where it begins to narrow. Slightly sealing meat pieces so that there is no voids between them. In any case, the fat is pulled off when heated, the meat will fall, so stake the coolest, otherwise the banks will be semi-empty. With the covers, I remove the rubber bands (from high temperatures they dry), cover the stew covers. I rearrange the banks with pork on a cushion from salt, put in a cold oven. I turn on the fire is stronger than the average and leave for 30-40 minutes while inside the juice and the fatty fat will not be boiled. Then I muffled the fire of degrees to 130-140. At this temperature, I leave for 3-3.5 hours. It is necessary to focus on the intensity of the boiling of fluid inside the cans - bubbles must slowly climb up, and the fluid itself is not much boiled. If it is very brown, then all meat juice will pop up, and the fat is perceived through the edge.

For the fill with steep, rich broth. Half bones and skins left for the choke (soon there will be a recipe), and half shifted to the pressure cooker. If you do not use the skin, cook the broth only from the bones, but in the skin there are a lot of gelling substances, the broth perfectly frosted.

Poured with water to several see above the bones. Added a little salt, approximately a spoon.

Boiled on a strong fire. Assemmed by the noise foam. I threw some peas peppers, a couple of cloves and one bay leaf. Closed the pressure cooker, left on a small fire to boil on one and a half hours. If you cook in a conventional saucepan, boil longer, about three hours.

Look at what a transparent welded bulr turned out. It is so concentrated that even in the hot form of thick, as if pulling. The hallee from it is notable, and the meat will be juicy!

Fix the broth through a shallow sieve so that bone or skin particles do not get into the stew.

3.5 hours passed. Even under the closed covers of meat, the meat was skewed, a little bit twitched. Naturally, during this time, part of the meat juice evaporated, and so that the meat is not dry, in each jar I pour broth, filling almost to the top. In the same caps insert the removed gum, closing the stew. I do not roll, but just put on top. I return back to the oven and from the moment the broth will begin to boil the torment meat another 30-40 minutes.

By one I get banks. Spinning covers with the type of machine. I believe that for this type of billets, it is better to use the caps under the boot machine - they are more reliable, the banks are more densely. After the twist, I turn up the bottom to warm up the cover, leave in this form half an hour. Then be sure to turn over to the usual position so that the meat is lowered to the bottom, and the fat rose up. A dense layer of fat will be an additional preservative and will prolong the shelf life of the billets.

Cooks a home stew from pork for almost a day, the next day in the evening the cans were barely warm. For the suspension and considering that the recipe for stews from pork at home is the pleasure of not cheap and labor, it is better to store canned food in the refrigerator. Or endure in a cool basement, cellar.

That's what I did: four half-liter banks of delicious home stew. Very gentle, juicy meat with concentrated meat jelly and barely catchable aroma of spices. The frozen fat from above can be removed and used for roast, add to stewed potatoes, buckwheat with meat. Well, a pork stew, cooked at home - this is a world snack, and additive into potatoes, soup-borschy - in general, for all occasions. If you have any questions - ask in the comments, everyone will definitely answer. Your Plushkin.

Detailed pork stew recipe in video format

Pork stew

Sokolova Svetlana

Reading time: 1 minute

A.

Stew - used in colloquial speech the name of canned stewed meat. Sold everywhere and is kept for a long time without loss of nutritional value. Since manufacturers deviate from state standards, the quality of the purchase product is in doubt, so I will tell you how to make a stew at home.

Not every hostess is decided to cook her at home, considering the task of severe and costly. In fact, there is nothing complicated in the preparation of home stew, it consists of natural ingredients without preservatives, meat waste and substitutes. Miscellaneous meat is used for cooking: beef, pork, chicken, rabbit, even beaver meat.

Recipes of delicious pork stew

Canned meat delicious and useful if cooked independently. The technology of cooking pork stew is simple, but takes time. Homemade canned food - addition to the side dish, self-dish or outdoor snack.

Ingredients

Portions: - + 30

• pork 4 kg
• bulb onions 3 pcs
• salt 2 tbsp. l.
• pepper black hammer 1 tsp.
• bay leaf 10 sheets

Calories and BPU by 100 g

Calories: 367 kcal

Proteins: 13 g

Fats: 35 g

Carbohydrates: 0 g

4 hour. 0 min.Video

Pork, I pull the water and cut the medium slices, add a bow, salt and pepper through the meat grinder, mix. Send to the fridge for half an hour. Sometimes I use other spices, but neatly, otherwise the taste will suffer.

While the meat languishes, I pull the water and sterilize glass jars. At the bottom of each container, we put a laurel leaf, laying on top of pork pieces. In every jar, pour water previously brought to a boil.

The bottom of a wide pan lay a towel, put the banks with meat from above, cover with covers. In the pan pouring water, I bring to a boil, covering the lid. I am preparing on a small fire of 3.5 hours. Carefully follow the water, if necessary, pour.

Banks with finished stew rolling with covers, turn upside down and leave to cooling. Store in a refrigerator or a room with low temperatures.

Considered from pork home stew consider a universal product. She pleases the seven delicious dishes and helps, when unexpected guests are knocking on the door.

Pork head stew

To taste and the quality of stew from pork head is significantly ahead of the store analogue.

Ingredients:

• Pork head - 1 pc.
• Water is 2.5 liters.
• Salt - 3 spoons.
• Black and fragrant pepper, bay leaf - to taste.

Cooking:

1. I hide the pork head and carefully cut off the cake, otherwise the stew is too fat. The pulp separating from the bones and cartilage, I wash, dry and cut into small pieces.
2. I put the prepared meat into the pan, I add water, I put on fire, waiting for boiling, we reduce the fire to a minimum and a carcass of 3.5 hours. For half an hour before the end of the preparation, I add salt, pen and laurel.
3. The boiled pork lay out according to sterilized banks with a volume of 500 ml and put in a wide pan, pre-caught the bottom with a towel. I add water so that the banks are immersed before the shoulders. I bring to a boil, we reduce the fire, cook for 20 minutes.
4. After the expiration of time, we take off the jars from the pan, rush the lids, wrap in the bedspread and leave for cooling. The finished product will determine the storage in a cool place.

I use banks of a small amount of profit, they are very comfortable. One jar is enough to make multiple dishes, it does not take up much space in a backpack or refrigerator.

Cooking beef stew

Beef stew is combined with buckwheat, pasta, potato mashed potatoes or ordinary scrambled eggs, making the taste of the main dishes perfect. Some chefs use canned meat for pies filling, others make the basis for pizza.

Ingredients:

• Beef - 2 kg.
• Water - 3 spoons.
• Thyme - 2 twigs.
• Bay leaf - 2 pcs.
• Pepper and salt - to taste.

Cooking:

1. I bail beef with water and dry through a paper towel. I cut in large pieces and lay out in thick-walled dishes. I recommend using a good brazier, the tenderness and aroma of stews largely depends on it.
2. I add water to meat, covering the dishes with a lid, I put on a small fire. I cook 2 hours, periodically checking whether the broth is in the ferry. After two hours, add salt, thyme and pepper, covering the lid, turn off the fire and leave for 6 hours.
3. After the time expires, I post in sterilized banks and tightly surpass covers. Store in a cool place or refrigerator.

Video cooking

To make the taste of beef stew in unique, sometimes at the beginning of cooking I add some onions and carrots. Vegetables pre-clean, I pull it out with water and cut with large circles or cubes. Before spilling in the banks, we take vegetables and throw away.

Right stew from chicken

Not every woman finds time for the preparation of delicious dishes, but the desire to delight the seven culinary delights does not disappear anywhere. On the revenue comes a stew from chicken. It is preparing easily and quickly, and to taste is significantly ahead of the product offered by shops and supermarkets.

Ingredients:

• Chicken fillet - 2 kg.
• Black pepper - 8 pcs.
• Lavr - 4 leafs.
• Salt - 2 spoons.
• Ground pepper - 1 spoon.
• Mayran - 1 pinch.

Cooking:

1. I wash 4 half-liter jars well and put sterilize. I hide the water chicken fillet, we dry, cut off fat (I do not throw out, come in handy later) and cut into small pieces. I add salt, mayoran, ground pepper, mixing.
2. At the bottom of a sterilized jar, put a laurel leaf and several peas peppers. Fill with meat, covering the food film. Be sure to make the holes so that the steam is unhindered.
3. Banks with a future stew put on the roas bar and send in the oven. I exhibit a temperature of 200 degrees. I do not advise you to put banks in a hot oven, they burst. Tasha 3 hours.
4. Thin one third of the hour before the end of the preparation cut off at the beginning, the fat shredy, lay out onto the grid and inch. Take shut down, salt fat and leave on fire.
5. At the end, it neatly get the jars with stew, add to each slight fusion to increase the shelf life, rolling the lids. I wait until the meat cools, and I send it into a cool place.

Beavering stew recipe

Traditionally hunters smooth beaver meat. If there is no such possibility, make canned foods that are not inferior to classic meat species. An incredible taste, a fragrant fragrance, a frantic juiciness - characteristics of beaver stew.

Ingredients:

• Baba carcass - 1 pc.
• Pepper peas - to taste.
• Bay leaf - to taste.
• Ground pepper - to taste.
• Salt to taste.

Cooking:

1. The beaver meat, I barely, free from the bones, cut off the fat and films, cutting into parts, lay out in a bowl and pour water. I soak 12 hours. Since the meat highlights a lot of blood, I recommend changing the water several times.
2. Exhaled meat having a paper towel, add salt and pepper, mixing. At the bottom of a sterilized jar, put a laurel leaf and several peas peppers. The jar filling the beaver meat. Leave 3 centimeters to the edges.
3. The bottom of a wide pan lay down together by a cloth, put the banks from above. In the pan, we pour hot water to the edge of the cans remain 3 cm. Cover the canes with covers and put on the stove.
4. How boils, we reduce the fire and cook for 7 hours. In the process of cooking, the water rolls out, so periodically pouring. The finished stew is removed from the water, rolling the lids, turning the covers down and bite up to the cooling.

Tusk from Beaver - Delicates, because this type of meat is rare on sale. If you put on the table to guests such a treat, it will satisfy their gastronomic wishes and will pleasantly surprise.

Stew from rabbit

Rabbit meat - gentle, delicious, useful and dietary product. It is baked in sour cream, stewed in wine, allowed on a stew. The result is one - satisfying, tasty and fragrant dish.

Ingredients:

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

Cooking:

1. Sevement rabbit carcass. Upon completion of the main processing, I hide a carcass with water, dried and carefully cut off the flesh. I cut in small pieces with a thickness of 2-3 cm.
2. I post the prepared meat on a tray, sprinkle with salt and leave for 8 hours. This time is enough so that the rabbit will give an excessive liquid. After expiration, press and fry on a melted fat.
3. Roasted pieces of rabbits sprinkled with spices and lay out in sterilized banks. Usually I use pepper and garlic. Then pour out fat left after frying, and survive.

Store jars with a stew from a rabbit in a cool place without light access. If there is no such room, wrap every jar with tight paper or a light-tight material. The stew cooked on the recipe is stored until six months.

Tips for cooking in the autoclave, oven, multicooker

Stew - meat, which, due to continuing handling, acquires the properties of a canned product and retains freshness even with long-term storage.

I will give useful cooking tips, and below will consider the recreation of this indispensable product through the autoclave, oven and microwave.

• High-quality stew is prepared from low-fat meat. Sometimes the fetal pork fat is added.
• For cooking beef stews buy one major piece of meat. Veal does not fit, as he is inferior to beef in terms of taste.
• Pork use medium fatty. Experts are recommended whenever possible include in the breast.
• Chicken take on the bones, without skin.
• Preparation provides for quenching without adding water 2.5-3.5 hours.
• To extinguish, use thick-walled and vertically elongated dishes. Other capacities are not suitable, meat pops over liquid, the effect of cooking in its own juice disappears as a result.
• The stew is stored in a cool darkened place. The covers are lubricated with foiled lard against rust.

In autoclave

Meat - the source of the protein in which the human body needs. Frying or long thermal processing displays all useful components. With autoclave differently. Preparation conditions contribute to the preservation of useful fats, vitamins and carbohydrates. The final product becomes gentle and juicy. Consider the technological process on the example.

Ingredients:

• Pork - in size of the autoclave.
• Fat.
• Lavr, pepper peas, ground pepper - to taste.
• Spices for meat - to taste.
• Garlic - to taste.

Cooking:

1. I prepare liter banks. I take how much fit in the autoclave tank. Every jar I hide water and sterilize.
2. On the bottom I put the washed clove of garlic, several peas of pepper, laurel leaf and a little crushed sludge.
3. Washing pork cut into medium pieces, I spread in banks, sprinkle with salt and pepper, rush with covers. I send to the autoclave.
4. In the tank of the autoclave pour water to cover banks. I close the device, downloading the air to 1.5 bar. I put an autoclave on the stove and wait until the pressure reaches 4 bar, after we reduce the fire and cook 4 hours, tracking pressure.
5. After the time turns off the fire. Autoclave does not open. Waiting for the water completely cool. For this, the day leaves, after stew, I get out of the tank and send it to the cellar.

In the oven

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

Ingredients:

• Pork without a strey - 800 g
• Salo - 100 g.
• Salt salty - 1 Spoon.
• Lavr - 2 leafs.
• Pepper peas - 6 pcs.

Cooking:

1. I use pork without residences. I cut out medium pieces, lay out in a large bowl, add salt and mix.
2. Glass cans carefully mine, not sterilize. I lay out meat in them, after adding a bay leaf and fragrant pepper. From above put chopped fat. Fill not completely - leave 2 cm space.
3. The bottom of the opponent with low sidelights I drag a cloth, add some water, exhibiting banks and send it in the oven, pre-sticking with covers. Be sure to take out sealing gum.
4. I put the temperature of 200 degrees and turn on the oven. After boiling the contents of the temperature, we reduce up to 150 degrees. I cook for 3 hours, periodically topping the water in the baking sheet.
5. After the expiration of time, I will get the banks and survive the covers, returning the gum back.

In a slow cooker

I offer a recipe for stews with mushrooms in a slow cooker.

Ingredients:

• Pork - 500 g
• Beef - 500 g
• Forest mushrooms - 500 g.
• Onions - 2 heads.
• Pepper peas - 10 pcs.
• Lavr - 3 sheets.
• Pepper ground and salt - to taste.

Cooking:

1. Pork and beef, I pull the water, dried with a paper towel, cut by pieces. Purified and washed onions cut by half rings. Little forest mushrooms use the whole, large cuts into parts.
2. We send the prepared ingredients into the multicooker's bowl, activating the extinguishing mode, I set the timer for 4 hours. After 3 hours, I open the cover, add salt and seasonings, keep cooking under a closed lid.