Pork stew at home is an excellent basis for a variety of dishes. It is used in the preparation of welded soups, add to cereals and potatoes or just eaten with bread. A popular canning way provides for a long storage time of meat, its taste and aromas than makes the product extraordinarily demanded.

How to cook pork stew?

Stew pork - canned stewed meat, sold everywhere. Given the dubious origin of shopping blanks, it is better to cook the stew personally. The technology is very simple: pork pieces stew with fat for four hours, after - declined into clean banks, sterilized and closed with covers.

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

1. Meat cut into small pieces.
2. Salo grind and melt.
3. Add a pork and spices to the fat.
4. Check out 4 hours.
5. Spread on sterile banks.
6. Each bottom pans with a towel water and put banks.
7. Pork stew at home is sterilized for 20 minutes.

Pork Spawner - Pan Recipe

Stew pork at home is prepared in various ways. One of the most popular - in a saucepan. Pork is unfolded by banks and stewed in a saucepan with water 5 hours. Such heat treatment retains meat juiciness, aroma and eliminates the need to shift, since it is initially placed in the desired container.

• pork - 2 kg;
• salo - 100 g;
• salt - 25 g;
• black peas - 7 pcs.;
• bay leaf - 4 pcs.

1. Pork pulp and laid cubes.
2. Suck and mix.
3. Lavra, pepper and meat on the bottom of sterile containers.
4. Blank banks with covers and place in a saucepan with water.
5. Stew from pork at home is boiled 5 hours.

Pork stew in autoclave

Pork stew in the autoclave is distinguished by impeccable quality. In this unit, products are sterilized and prepared at the same time, which allows you to get a good workpiece. The owners of the autoclave you need only to download routine banks with meat into the unit, add water and, setting the temperature and pressure, keep the products of 40 minutes.

1. Pork and lard.
2. Place the fat, meat, garlic and laurel into clean banks.
3. Sung and sunset.
4. Put banks in the autoclave, pour water into it, close, and set the pressure of 1 atm.
5. Raise the temperature to 110 degrees.
6. The domestic pork stew in the autoclave is preparing for 40 minutes.

Pork stew at home in the oven

Pork stew in the oven is one of the easiest and most affordable recipes. The advantage of which is that in the oven, the meat is preparing in its own juice, maintains a compression and is not susceptible to burning. Due to the cargo in the oven, the possibility of violation of their sterility is eliminated, and the storage time of the billets increases.

1. Cut the meat large, season.
2. At the bottom of the sterile bank, put the laurel and meat.
3. Salo melt and fill the contents of cans with fat.
4. Put banks in a cold oven for a sprinkled strand.
5. Preheat oven to 200 degrees.
6. Pork stew baked at home is prepared for 3 hours.

Stew in a multicooker of pork

Pork stew in a slow cooker is characterized by juiciness and softness. The gentle and jelly-like structure arises from a long-lasting volume in a multicooker bowl. The latter has a non-stick bottom that protects the pork from drying out and burning. The meat is stealing under the hermetic lid in its own juice and does not require an additional fluid.

• pork pulp - 2, 2 kg;
• salt - 30 g;
• bay sheet - 3 pcs.;
• black pepper pepper - 5 pcs.

1. Cut the meat with large slices, fold into the bowl and tomit in the "baking" 20 minutes.
2. Season and prepare in the "quenching" mode for 5 hours.

Pork stew in pressure cooker - recipe

The recipe for pork stew at home with the use of the pressure cooker will turn into pleasant troubles. If there are fresh pork, the modern helper will cook the dish in just an hour. All that is needed is: evenly cut pieces of meat, season them with salt and spices and, laying out the pressure coins in the pan, choose the time and program "Khotel".

1. Meat do, season and put in the pressure cooker.
2. Close the lid.
3. Stew from pork in the pressure cooker is preparing an hour in the "Kholotel" mode.

Stew from Pork Roel - Recipe

Stew from pork steering wheel belongs to exquisite and sought-after types of blanks. Not only taste, but also the nutritional properties of meat are attractive. The steering wheel, during thermal processing, highlights the juices rich in natural collagen, which, when frozen, turn into a real cold.

• pork steering wheel - 850 g;
• garlic teeth - 9 pcs.;
• bay sheet - 2 pcs.;
• salt - 40 g;
• fascinated peas - 5 pcs.

1. Puffed the knuckles and sprinkle.
2. Lay with layers in a jar, alternating with garlic and pepper. Next to cover the laurel.
3. Put banks in a cold oven.
4. Bake 2 hours at 150 degrees.
5. Hold off the oven for another 30 minutes.

Pork minced stew at home

Pork stew can turn into an exquisite delicacy, if you cook it from the minced meat. Such a filing technique is very convenient, since the workpiece can be smeared on bread or use as a filling for baking. For piquancy, mince can be diversified by add-ons. In this recipe, cognac is used as flavoring.

1. The ham and the roaster grind in the meat grinder.
2. Bug eggs, add flour, broth, brandy.
3. Pour the mixture into mince.
4. Lubricate the banks with fat, put in them mince.
5. Pork minced stew at home is prepared on a steam bath for 2 hours.

Pork head stew at home

Stew from pork head is a financially available option for obtaining delicious meat conservation. Acquire such a part of the carca is very profitable. Many meat, in taste, it is no worse than expensive varieties, and the cost is much cheaper. Repeceptant and recipe: meat stew 4 hours, declined to banks and sterilized.

1. Pulp separated from bones and cartilage and cut into pieces.
2. Fill the meat with water, add salt and laurel.
3. Boil 4 hours.
4. Spread the stew on banks and sterilize 20 minutes.
5. Close the lids and remove into the cold.

womanAdvice.ru.

Stew at home from pork - Cooking recipe

Why do many mistresses prepare stew at home, independently? They do not use the shop, since only in this case can be absolutely sure as the products used - meat and seasonings. And they will be happy to eat it, not risking with their own invaluable health. Therefore, the stew, at home from pork prepared, is the ideal option for the hostess concerned about the winter stocks for your family.

Each of them can, without much difficulty, prepare such a tasty and satisfying product. You just need to be neat and observe simple temporary norms. And of course, have the necessary products. Having mastered the preparation of stews from pork, you will be secured for several years that is fully finished, which retains food value for a long time. Open the bank, add a few meat spoons to potatoes and get a delicious dish.

For its preparation, you will need: fatty meat (pork) - one and a half kilograms, salt - two tablespoons, black peppers - ten peas, carnation - two or three cups, inner roasted fat (Saletz) - 100 grams, bay leaf - two or three leaf .

How is the stew at home from pork? To start in running water, my meat, we remove the bones from it and cut the same sizes of this size so that they are without any problems in the may throat. Solim meat, put it on the grille and we are waiting for 2-3 hours, until it stalks a little and do not dare.

After that we put a pork into banks, pre-well washed and sterilized. The sequence is as follows: bay leaf, black pepper (five peas), one carnation, meat (evenly fatty and lean pieces). Add flattening inner fat (50 grams).

Banks must be tightly filled. We cover them with glass lids and put in the oven to the baking sheet, a sufficiently sprinkled sufficient thick layer of salt. Warming up the banks in the heated oven. It lasts this process two and a half or three hours at a temperature of 200 degrees.

After that, we get the banks out of the oven, cover them with definitely iron lids and with the help of a special typewriter. Immediately we bite them with a warm bedspread and in this form we leave for cooling for 10-20 hours. Fully cooled banks determine storage - the place should be dark and cool. So we figured out how to make a stew from pork.

Now we will tell about another recipe, alternatively to the foregoing.

For him, we will need: 3-4 kilograms of oily pork, one and a half or two liters of water, salt - three tablespoons, to taste - pepper peas black, fragrant and leaf bay.

To begin with, you will prepare the main ingredient of the dish called the stew at home from pork. We rinse the meat well and cut it with slices of three or four centimeters sizes, bast to one centimeter. We put everything in a large saucepan and pour water. On the big fire, we bring to a boil, remove the foam and reduce the fire. 3-4 hours cook, 30-40 minutes before the end of the preparation, add spices and salt.

We are preparing half-liter banks - wash them and sterilize them. We place meat with broth in them, cover with covers. It was time to sterilize and stew. Take a large saucepan, put on the bottom of the towel and put the filled banks. Before their "shoulders" pour water and turn on 15-20 minutes a slow fire. We take a half-taking, ride the covers and leave cool, cover with a blanket. Everything, stew at home from pork is ready. Now we have a reserve of long-term storage food, which is very useful in the absence of time. Cook porridge, pasta, potatoes, mix with stew - and lunch / dinner ready. Bon Appetit!

fB.ru.

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

Today we will tell you about how to make a stew at home. It should be noted that this method of treating meat is particularly popular in rural areas. After all, after slaughtering livestock in the summer, not all owners have the ability to distribute a large amount of beef or pork on freezer. That is why in such cases the usual conservation of the product comes to the rescue.

About how to make a stew at home, know a few. After all, most people prefer to acquire a meat product in frozen or chilled. It should also be noted that in modern stores you can find not only fresh pork or beef, but also canned stew. Although, as practice shows, such a product does not always meet all safety and quality requirements. In this regard, we suggest you independently weld the stew at home.

Where to begin? Pork stew at home is particularly tasty and nutritious. That is why this meat is used to prepare such billets most often. Due to the fatty pork dishes from it are obtained very tasty and saturated.

So, dealing with how to make a stew at home, such ingredients should be prepared as:

• pork blade - about 500 g;
• salo white - approximately 300 g;
• lavr - 1 leaflet;
• black pepper ground and salt - use to taste.

Product Preparation

What to do next? Cooking stew at home requires a large amount of free time. After all, such a workpiece is made about 3-3.5 hours. To begin with, the pork blade should be treated. It is required to wash, cut all unnecessary elements in the form of films and veins, and then chop to pieces in size of 3-5 centimeters. After that, the meat product must be placed in a large container, twisted with ground pepper with fragrant, salt and mix well with your hands. As for Sala, it should only be cut into small pieces and melt in a pan so that it turned out about 100 ml of liquid hot fat.

Formation and thermal processing of the product

How to make a stew at home from pork blade? To do this, it is necessary to sterilize a liter or 750 g of a jar in advance with the lid. Next, on the bottom of the tank, it is necessary to place the laurel leaf and pinch the sliced \u200b\u200bpieces of meat, knitted with spices. After that, the Bank takes a slightly cover with a sterilized lid and put it in a cold oven. Having installed a temperature of 250 degrees, it should be waited until the meat in the container will begin to throw. In the future, the temperature in the oven requires up to 150 degrees. In such conditions, the stew must be prepared for 3 hours.

Preservation process

As you can see, the preparation of stew at home can take a fairly large amount of time. After the meat is thermally processed, it is necessary to pour the melted hot swine fat, and then immediately roll up with a special kitchen device. In this form, the stew is required at room temperature until it completely cools. After that, it can be removed into the pantry, underground, cellar or refrigeration chamber.

How to use?

Eat pork stew is recommended after 2-3 weeks after its immediate ordering. During this time, the meat should be well impregnated with spices, become more fragrant, soft and gentle. Such a home product can be easily taken with you hike, as well as cook from it Goules, soups and other meat dishes.

Cooking stew at home from chicken meat

Stew from poultry meat is more dietary and gentle than a similar product from pork. That is why such blanks are particularly popular with those who carefully monitors not only for their weight, but also for health.

So, the chicken stew at home requires the use of such components as:

• chicken ham - approximately 1.2 kg;
• chicken breast - about 0.7 kg;
• salt and any spices - use to taste;
• black pepper pepper pepper - about 20 pcs;
• laurel - 2 sheets.

Meat processing

How to process it? In order for the chicken stew at home as much as possible and delicious and tender, only pulp parts of the carcass should be used. For this, the ham and breast are perfect. They are required to wash well, and then cut all the skin and remove the bones. The remaining flesh must be chopped on the middle pieces of 3-5 centimeters in size.

After the actions described, the chicken should lay out in a bowl, and then twisted the salt and other loved spices. Swinging the ingredients, they need to be covered and left in the refrigerator for 35-45 minutes.

The formation process

While the chicken pieces are marked in the refrigeration chamber, you should proceed to the preparation of cans. They are required to wash well, and then sterilize with lids in any way. Next to the bottom of each container it is necessary to place the laurel leaf and lay out pieces of meat. Lovely closing the canes with covers, it should be proceeded to the extinguishing process.

Heat treatment

So that the chicken prepared well in the jars, you should take a wide pot, lay out a small towel onto it and set the filled containers. After that, in the dishes it is necessary to pour ordinary water, not reaching the covers 2-3 centimeters. In such conditions, the workpiece should be prepared for 4-5 hours on rather weak heat. If during the boiling process the volume of water will noticeably decrease, it is required to periodically add.

Installing the product

After the specified time, the banks with chicken stew should be carefully removed from the pan and spin them very tightly or roll them. After that, it is necessary to wait for the complete cooling of the blanks, and then remove them into the cellar or storage room. Store in such a state of meat is preferably no longer than 6 months. You can use a homemade stew from poultry meat in a cold condition, and as hot second or first dishes.

Cook stew at home from young beef

To make such a workpiece, experienced cooks recommend using only the most freshest chilled meat. A steam or frozen product is not suitable for this. If you neglect this advice, then most likely, you will get a pretty tough and not delicious workpiece.

So, the independent manufacture of stew at home requires the use of the following components:

• beef is the most young (fresh and cooled) - about 1 kg;
• salo white pork - about 200 g;
• salt - dessert spoon;
• lavr - 2 sheets;
• peas black pepper - about 10-14 pcs.

Processing of the main product

Before making such a workpiece, the meat product should be prepared. Fresh and young beef must be solid in slightly cool water, and then cut off all the inedible elements in the form of various films, veins and so on. Next, the meat piece is required to be chopping on not very large pieces (3-4 centimeters size).

Feeding on the plate

After the cooled meat is processed properly, it should be twisted with salt and lay out in a pan with a thick bottom. Turning on very weak fire, beef is required to stew in a closed form about 5-6 hours. At the same time, water should be added only after the juice from meat begins to evaporate under the influence of high temperatures.

After 2 or 3 hours, the low-fat beef should necessarily add half the finely chopped pork bala. And exactly 60 minutes before turning off the slab to the meat, it is desirable to add a couple of leaflets of the fragrant laurel and fragrant peas.

We form and preserve stew

After the meat is well drawn on the stove (about 5-6 hours), it should be in a hot way to distribute to banks. At the same time, the capacitances with the lids are required to be satherized in advance by any known method. Next, it is necessary to melt in a frying pan or in a bowl second part of swine bala, and then pour hot fat to the same banks, where the finished pieces of meat were previously placed. After this container, it is necessary to roll tightly and leave for cooling at room temperature.

Store stew cooked at home, preferably in the cellar or refrigeration chamber. But if there is no possibility to put a large number of filled jars there, then they can be kept at room temperature. But in this case, to use pork, beef or chicken stew you will have no later than 3-4 months.

Let's summarize

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

So that such a workpiece is very tasty and fragrant, we offer to take advantage of the following advice.

1. Meat for cooking home stew is best to purchase without fat. Indeed, in the future it is so fastened with a large number of melted swine bass.
2. To get a more fragrant stew, beef, pork or bird should be additionally twisted with various spices and seasonings.
3. Before displaying the meat product, the prepared banks are recommended to be sterling over the ferry or in a microwave oven.
4. After the order of pork, beef or chicken stew, it should be cooled, and then put it in a cool room.
5. For the preparation of various dishes from home stew it is not required to boil. Meat only should be warm up, as well as twisted with various sauces or add vegetables, cereals.

www.syl.ru.

Pork stew at home (recipe for oven)

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

I did not think and did not wonder that the other day I would do meat. And not just a piece of meat, but a very big piece of meat.

Check out what kind of "pork" I bought. Large, 60 kg. Worker on a couple of days. I will not show the cutting of the piglet (the spectacle is not pleasant). But I'll tell you that I prepared from him.

First, I sent all the bones to freezing, together with the legs, of which I then bent the delicious keeper! Of course, the skest season will begin very soon and therefore, I also put a good meat somewhat.

And now about the fat. What piglet without a sala? Yes, I also prepared it for the winter. Salo I eat, but so from time to time, but I love a delicious fat, so I'll tell you very soon in my posts, how to pick up a delicious fat. Do not miss, there will be two very tasty recipe.

In general, the freezer is complete, the Slavic. I think my husband is enough for a while! He has an avid meatswick. Children also love meat, but more preference is given to white, as well as I.

As practice shows, one liter bank requires:

Now about the proportions. It is individual, but perhaps someone will need accuracy. So let me give her.

Today I will tell you how to prepare a stew from pork at home. Be sure to make such a workpiece of the future. The stew is very tasty, absolutely natural and is kept for a long time. It can be in a cold form, take with him to the cottage or fishing. Or quickly warm up the jar of meat and sue, say, with pasta - it turns out a full-fledged lunch.

My stew recipe is designed for cooking. It takes a pork, a piece of sala, a stone salt, a black peas pepper and a bay leaf - that's all. It will be left to decompose everything on the jars and wait patiently until the meat reaches ready. Then roll with covers and send to storage. It is best to put banks in a dry, dark and cool cellar. If there are no such conditions, you will have to free the place on the shelf of the refrigerator, where the home stew from the pork is safely just just a year. Although, as practice shows, it is no longer delayed for more than six months, it hurts tasty!

In the recipe, I led to the calculation of the amount of ingredients by a 0.5-liter bank. If you do not like too fat, you can use two times less sala, limiting only a layer at the bottom of the bank (that is, it's not to lay it on top).

Ingredients

0.5 liter bank

• black pea pepper 6 pcs.
• bay sheet 1/3 pcs.
• pig flesh 300 g
• pork fat with a skirt 20 g
• swine fat without skin 30 g

How to cook a pork homemade stew

1. First of all, I prepare the container and the lids - all sterilize over the ferry. Then, at the bottom of each jar, I put on 6 peas of black pepper and on a small piece of the laurel sheet (if you put the whole, there will be too shining aroma).
2. 
   From above on the spices laying the fat with the skin - it will turn out very tasty in the stew, believe me! One jar is enough 5-6 slices of a sludge with a sandwich sliced \u200b\u200b1x1 cube. I lay it down with a skin down, so that when driving on the day there was a slightly "pulling", frozen crust.
3. 
   Then I cut a pork pulp on the pieces of arbitrary shape - not too large, about 3 cm. And alternating fatty and lean pieces, tightly stacking everything into the jar.
4. 
   Under the neck, I fall asleep and tightly tampering the lady without a skin sliced, chopped by a small cube - when flipping in the oven, it will cover the fat all the contents of the oven and will create a fat "cork", which will prolong the storage period of the stew. I repeat: if you do not like very fat, you can fill the jar to the top meat, preferably an elder.
5. 
   Top in the center I smell the salt - 1 teaspoon without a slide on each jar. I add salt at the end, under the cover. So my grandmother did still, so traditionally and I cook the stew. If you want, you can stop the meat to salt gradually, putting into the bank, it is non-procurement.
6. 
   Now I take a bastard with a low borough and fall asleep in it a stone salt - approximately passing, a layer of 1 centimeter thick. Such a salt pillow will not give the bundles, and when the fat is leaking, it will not burn so much like a dry sheet. Salt distributing hands so that there are no lumens at the bottom of the opposition. From above, we put the banks in such a way that they do not come into contact with each other. I placed 11 jars on my standard sheet from the oven.
7. 
   From above, the container must be covered with metal covers, but without gum! It is very important, be sure to remove all the gum, otherwise they burn!
8. 
   It remains to prepare a stew in the oven. I will insert a baking sheet to the lower level. Mandatory in the cold (!) Oven. Then he gradually warm it up: first I turn on to warm up to 200 degrees, then after 10 minutes it turns off, and I put it again for heating. I repeat the procedure 3 times - due to such slow heating, the jar is guaranteed not to burst from the temperature drop. As soon as fat will begin to melt and meat juice will appear, reducing the temperature to 150 degrees and prepare meat in banks for 3 hours (if the lids rise strongly, they can be pressed by iron grille). After 3 hours, we take the banks, we dress the lids with gum and rolling the key.
9. Radial banks intensively shake a couple of times in the air so that the salt is quenched. Then I turn over the jar up the bottom, I bite the plaid and leave in this form to the complete cooling. Then we send a cold sunset to storage in the cellar, where fat and meat juice are finally frozen.

Ingredients

To prepare a home stew, you will need:

pork (the blade is suitable) - 500 g;

salo white - 300 g;

bay sheet - 1 pc.;

salt, pepper - to taste.

(!) The stew is better to do in glass jars, which can be sealed.

Stages of preparation

Cut the meat with small pieces. Excess fat is better to cut off.

Glass jars to prepare properly. To do it, rinse them, then shoot. You can sterilize the cans for preservation in different ways, for example, clean, dry cans put into the microwave for 3 minutes. On the bottom of the sterilized bank put a bay leaf, then put the chopped pork.

Then cover the jar as a sterilized lid and put it in a cold oven.

Turn on the oven at a temperature of 250 degrees. As soon as the meat boils, reduce the temperature to 150 degrees and continue to keep the jar with a stew in the oven for another 3 hours. Let you not frighten the negligent kind of cans, these are the remnants of the flowing juice from the can. Upon completion of cooking, the residues of the juice are cleaned, the bank is wiping with a napkin and becomes clean.

While the meat steps in the oven in the bank, you need to exhaust fat from a solid white sala. To do this, cut into small pieces, fold into the roasting and exhaust fat at low temperatures. Ready fatty fat drain into clean capacity.

After 3 hours, get a jar with a home stew out of the oven, pour the contents with a pork fat, close and roll the cover hermetically. Leave the bank to cool at room temperature.

Banks with finished pork stew remove into a cool place. But it is necessary to keep in mind that such a home stew is perfectly stored at room temperature.

When using stews cooked at home, remove unnecessary fat, get pork and consumed by destination.

Bon Appetit!

Meat and Salo

Description

Ingredients

Steps

To begin with, prepare all the necessary ingredients that you have to be used in the process of cooking natural stew at home.



Swine meat is well needed under the crane, and after separating the fat layers with a sharp kitchen knife.



Detached fat are very small and put in the pan. A little later you will need to melt it and pour into jars with meat.



Pure pork patch into small pieces and place in deep container. Then salted meat, pepper and connect with the rest of the spices, except for the laurel sheet. Pretty mix the workpiece and leave for twenty minutes for impregnation.



Meanwhile, wash and sterilize glass jars. This can be done by any proven way. After that, fill the container with the impregnated with spices meat, leaving at the very top two centimeters of free space. On top of the pork necessarily put the leaves of the Laurel. This ingredient will give stew a pleasant fragrance.



Now pay attention! The stew must be carried in a closed form, but to cover the jars with screwed lids in no case, as they have a rubberized surface that you can see in the photo. It is better to cover the billet foil, but if you want to cover the future stew exclusively with tin lids, then you must remove the very rubber bands at the time of cooking.



So, cover the blanks with covers or foil.



After that, get the dishes for the baking, pumped up the bottom of the salt and install prepared blanks on it. Send meat into the oven and bring to readiness. First you need to prepare a pork at an average temperature, and when the contents of cans boil, the temperature of the oven will need to be reduced. If necessary, the temperature of heating the oven can be periodically increased. In general, for the preparation of home stew, approximately four hours will leave.



Shortly before the end of the cooking, melt the previously prepared pork fat, after which fill it with the free space of cans. Then wait until the glass container cool down a bit, and tightly roll the meat. Already the next day the upper layer of fat will freeze. This means that meat preservation should be moved to the refrigerator for further storage. Home pork stew ready.



Bon Appetit!

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:

• Pork - 4 kg.
• Onions - 3 heads.
• Salt - 2 spoons.
• Pepper - 1 Spoon.
• Lavr - 10 pcs.

Cooking:

1. 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.
2. 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.
3. 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.
4. Banks with finished stew rolling with covers, turn upside down and leave to cooling. Store in a refrigerator or a room with low temperatures.

Video recipe

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 fluid. 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 opposition with low sidelights I drag a cloth, add some water, put banks and send