Stew is not in vain belongs to the category of important strategic stocks. The stew made in the factory is able to be stored for years without spoiling. A stew cooked at home cannot boast of such a long shelf life; at home it is difficult to create the sterile conditions necessary for this. But it will be delicious, that's for sure.
Pick your recipe
You will need
-
- 3-4 kg of pork
- 3-4 kg. beef
- 2 l water
- 3 tbsp salt
- spice
Instruction manual
1
Stewed pork should be quite oily. To reduce the cost of the final product, you can take a pork head, it contains enough fat and meat. You will remove about 4 kg of pulp from one head. Beef is also not necessary to take the most selected, take ordinary meat without bones, you can even with veins.
2
Cut the meat into slices of 2-3 cm, smaller fat - 1 cm. Put everything in a saucepan, add water and put on a strong fire. Do not miss the boiling moment in order to immediately remove the foam that has arisen from the surface. As soon as the contents of the pan boil, reduce the heat to a minimum, simmer the meat for about 3-4 hours. Half an hour before cooking, add salt and spices to the pan - bay leaves, black peppercorns, allspice.
3
Prepare cans for rolling stews, it is better to take small ones for 500-800 ml. Arrange the meat along with the broth in jars, cover each of them with an iron lid, sterilize the stew in boiling water for 20-30 minutes.
4
To sterilize, take a large pan with a wide bottom, lay a towel folded in several layers on its bottom, put jars of meat in the pan and fill the space between them with hot water so that it covers them on the shoulders.
5
The fire under the pan should not be very large, enough if the water is constantly on the verge of boiling. Take sterile jars out of the water with forceps by the neck, close with a seaming machine and wrap them in a blanket so that the stew cools slowly. After a day, banks can be sent for storage.
Useful advice
It is better to store homemade stew in the refrigerator and use for several weeks.