How to preserve meat at home. Simple recipes for canning meat and offal for the winter

Canning is a great way to preserve a product for a long time. Home canning meat products, as well as fish and poultry, however, is quite rare, since not everyone can follow the proper process technology or fear that they cannot. However, this is not impossible. If you are attentive and accurate, you will be able to make excellent homemade canned food.

When canning fish and meat at home, cleanliness plays a decisive role: the products themselves, the tools, the dishes, and the room where the process takes place must be clean. Check the integrity of the cans and lids that will contain the canned food.

Canning fish at home

To do homework canned fish, first choose the right fish. Fresh, chilled or frozen, but not previously frozen, will do. The carcasses must be whole, you will cut them yourself. Fish can be both large and small.

Before canning, the fish must be prepared. Large varieties are gutted and cleaned of scales, small ones need to be gutted, but they do not need to be cleaned. Very large carcasses, if they do not fit into the container, cut into pieces. In large fish, heads, tails and fins, in small ones you can not do this.

If you are using frozen fish, leave it for a few hours at room temperature and let it defrost naturally. Then several options are possible, but salting the fish will be a mandatory step, it is also very often used heat treatment... You can dip the fish in flour and fry, you can stew it, and also place it in a large enamel container, sprinkle with salt, spices and pour vinegar or marinade, and boil for several hours. Also, the container with fish can be placed in the oven. You can, of course, just salt the fish for several hours with dry or wet salting, but at home it is better not to risk it and use the method with additional processing.

When the fish is processed, it is laid out in sterile jars, poured with marinade (in vinegar, oil, tomato sauce etc.), closed and sterilized within a few hours. Use small jars so that you can eat them whole as quickly as possible. The easiest way is to sterilize the jars in a large saucepan over a water bath, with a low boil. Before sterilizing, check the jars for leaks by placing them in hot water for 1-2 minutes. If air bubbles appear from under the lid, this means that the can is closed.
not properly. After sterilization, remove the jars from the pan using special tongs, place them on a dry surface - this is important, otherwise the jar may burst .. Turn the jars over, wrap them up and leave to cool completely. You need to store them in a dry, cool and windproof place, ideally in the refrigerator or in the cellar.

It should be noted that pot sterilization is not a very reliable method. In this case, the jars only warm up to 100 degrees, and unwanted microorganisms have a chance to survive, and prolonged boiling, in turn, kills everything. useful material in canned food and impairs their taste. It is much better to purchase a home autoclave, because only it is able to provide quick heating and a temperature regime of 115-120 degrees, which ensures complete sterilization. Only this device is capable of achieving the complete destruction of all harmful microorganisms that cause spoilage of the product. Autoclaves can be designed to be installed on a gas stove, or they can be powered by an outlet, so you can use it anyway. The autoclave closes completely hermetically, ensuring ideal conditions for sterilization, as well as protecting you from contact with hot cans, their contents, water and steam. Another indisputable advantage is the ability to set the sterilization temperature regime exactly in accordance with the canned food recipe.

Canning meat

Chilled or defrosted meat is used for canning. Very fresh meat usually tastes poorly - tough, dry, and without aroma. Therefore, fresh meat before canning is kept for at least three days at a temperature of 0-4 degrees Celsius, so that it “ripens”. Meat of old individuals, boars, bulls, as well as blood and offal are not suitable for canning.

Use small containers for preserving meat, since opened cans with canned food cannot be stored, their contents must be consumed as soon as possible.

Of course, the meat must be prepared before canning. Remove all fat from it, cut into strips or cubes, remove the remnants of cartilage and bones. Fry the meat pieces, you can also boil them, stew or leave them raw - but in the latter case, there are more risks.

Put the prepared meat in jars and top with fat. Usually, melted is used for pouring lard... Hot sauce or strong broth can also be used as a filling. Close the jars with sterilized lids as soon as possible and place in a saucepan or autoclave. Process the cans for as long as is necessary for each particular type of meat. After that, remove the jars from the container for sterilization, let them cool down and store in a cool dry place.

Poultry preservation

Meat is used for canning poultry- chickens, ducks, geese, turkeys. The meat must be chilled or frozen, in the latter case, it must be defrosting in a natural way. Fresh poultry after slaughter is kept in a cool place for about a day, so that the meat "ripens" and taste qualities have improved.

Before canning, the carcass must be prepared: the bird is plucked, singed for better removal of feathers, gutted, the meat is cut into small pieces of about 3x4 cm, removing bones, cartilage and veins. Pieces of meat are sprinkled with salt at the rate of 30-35 g per 1 kg of meat and mixed for a more even distribution.

Then the poultry needs to be cooked, most often frying. To do this, fat is heated in a goose pan or a saucepan and heated until a slight haze appears (i.e., to a temperature of 140-160 degrees). Pieces of meat must be fried in this fat until golden crust... Another method is boiling, during which the peeled and gutted carcass is boiled whole, and only then cut into pieces. Chicken is boiled for 45 minutes, duck - 60 minutes, geese and turkeys - 90 minutes. When cooking, add carrots, onions, parsley, salt and pepper.

After processing, the bird is placed in clean sterilized jars and poured with hot calcined fat, making sure that no air bubbles remain in the jar. Filled cans are sealed, sterilized, wrapped for a day and sent to a cool dry place for storage.

"Home Guru" once again reminds you that when home canning it is necessary to carefully observe cleanliness and correct technology. Poor quality, spoiled canned food can cause poisoning. Be vigilant and careful, treat your health with love and attention. And stay with us!

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

Chilled or defrosted meat is used for canning. Meat from freshly killed animals is usually dry, tough, and odorless. Therefore, before canning, fresh meat for ripening is kept for at least three days at a temperature of 0-4 ° C. Also, you should not canned meat of old animals, bulls, boars, offal and blood.

For sterilization of canned food in industry, autoclaves are used, in which, at elevated pressure, the temperature can be set to 160 ° C. In such conditions, the destruction of all microorganisms is achieved in a short time. You can replace the autoclave with a pressure cooker with a capacity of 6 liters. With a steam pressure of just over 2 atmospheres, a temperature of up to 120 ° C is reached in a pressure cooker.

A thick wire stand is placed on the bottom of the pressure cooker. You can place 4 jars of 0.5 and 0.7 liters in a saucepan at the same time. Water is poured into the pan to the maximum possible level. Banks are gradually warmed up for 3 hours. At the end of sterilization, the pan is removed from the heat and, without removing the lid, set aside for cooling. Cool for at least an hour, then carefully open the lid of the pressure cooker. Failure to comply with these conditions may result in the contents of the cans being ejected. If glass lids with rubber gaskets and clips were used for canning, then the clips and rings are removed only when the jars are completely cool.

Autoclaving canned food is the safest way to preserve meat. Below are recipes for canning meat without using autoclaves, but only careful adherence to the recommendations allows you to avoid undesirable phenomena. Remember that the use of low-quality canned food can lead to very severe, and in some cases, fatal poisoning.

Since opened cans of canned meat cannot be stored, cans of small capacity are usually used for canning - 0.5-1 liters in order to consume their contents in a short time.

Before canning, the cans are washed in a hot solution of baking soda, rinsed with clean water, turned over to drain the water onto a clean tray or towel, then dried over a flame. The lids for rolling up are pre-boiled and dried. Spoons, forks and other items necessary for canning are immersed in boiling water or fat before use.

Canning Meat Recipe # 1

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

To check the tightness of the seaming, the cans are immersed in hot water (80-90 ° C) for 1-2 minutes. The appearance of gas bubbles from under the covers will indicate a leak in the seaming. Then hermetically sealed cans are sterilized. The sterilization process is carried out in two stages. First, the cans are boiled for 2-3 hours in a 10-15% sodium chloride solution. Then incubated for 24-36 hours at room temperature. Then it is boiled again for 2-3 hours, after which it is cooled.

Store canned food in a cold room. Shelf life is 1 year. During storage, you should constantly check the cans, pay special attention to the lids: if the lids are swollen or broth flows out from under them, then such canned food is spoiled and not suitable for consumption.

Canning Meat 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 emerge from the fat in which the meat is fried). The slightest residual moisture can spoil the meat.

Store canned food in the refrigerator or cellar for 1-3 months. For consumption, meat is taken out 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 located at the bottom of the pan.

Canning Meat Recipe # 3

The meat pulp, with a small amount of fat, can be 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.

Melt pork or lamb fat in a wide saucepan, heat over high heat. Then carefully put the salted meat and fry until the release of meat juice in the fat ceases and a golden crust appears on the pieces of meat.

After complete frying and the release of all the liquid, 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 avoid the formation of voids and air bubbles during pouring. IN liter jar holds 800-850 g of meat and 200-250 g of fat.

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

Bon Appetit!

Canning meat

Meat consumption is one of the main indicators of the level of human nutrition in our time. Meat is one of the most valuable food products, as it contains complete proteins and minerals necessary for the human body.

It decomposes very quickly; this applies primarily to minced meat, entrails and meat with a high water content (young). Failure to comply with the appropriate requirements for the processing and storage of meat can become a source of poisoning, because meat is also an excellent breeding ground for microorganisms that quickly produce toxic substances. Therefore, it is necessary to pay exclusive attention to canning meat at home.

Appropriate canning can be used to process surplus meat during the winter months, when cattle are usually slaughtered, or to prepare canned meat dishes to your liking for festive table... From different ways for preserving meat at home, only sterilization and smoking (in rural areas) deserve attention.

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

What you need to know when preparing canned meat

First, meat and offal must be prepared fresh.

Secondly, cans should be sterilized for at least ten minutes.

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

What is needed for conservation

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

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

• pots, bowls, bucket, enameled basin;
• metal knives and spoons;
• meat grinder, grater (or food processor);
• colander, measuring container;
• glass jars, metal covers and a seaming key.

Preserving meat in a pressure cooker

With the emergence of various kitchen appliances methods of cooking food, including preservation, have become much easier.

Chicken stew

For cooking you will need:

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

How to cook:

1. Cut the poultry into pieces and season with spices.
2. Place the meat in a pressure cooker and fill with the specified amount of water. Close the lid and put on high heat.
3. As soon as the dish boils, reduce the heat and cook for no more than two hours at the lowest temperature.
4. Prepare half-liter jars by spreading them out.
5. Put the meat in the jars along with the resulting juice.
6. Cover with lids.
7. Prepare water bath.
8. Place a napkin at the bottom of a pot of water, then place a container.
9. Heat the jars (sterilize) for forty minutes.
10. After that, roll up the cans.

Store the finished product in the refrigerator.

Rabbit stew

To prepare this delicate dish you need:

• rabbit carcass;
• salt;
• spices;
• 300 ml of water.

Cooking process:

1. Soak the rabbit carcass in water for about two hours.
2. Drain and cut the carcass into portions.
3. Prepare the jars by placing spices (laurel leaves, peppercorns, mustard seeds) on the bottom.
4. Place the meat tightly in the jars.
5. Put a napkin on the bottom of the pressure cooker, put cans on top, fill cold water.
6. After the water boils, cook the dish for about two hours.

Roll up the lids and store in a cool place.

Beef stew

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

To prepare it you need:

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

How to cook:

1. Rinse the meat and cut into small pieces.
2. Pour vegetable oil into the bottom of the container and wait until the pressure cooker is fully warmed up.
3. Place the meat and cook.
4. In the meantime, chop the onion and add to the meat.
5. Simmer the ingredients for twenty minutes.
6. Add pepper, continue stewing for another half hour.
7. The finished stew can be spread out in jars without reporting 3 ml to the top of the container.
8. Fill the top with the resulting juice. Roll up the cans with lids.

The easiest and fastest ways to preserve meat and offal

We bring to your attention simple recipes for preparing for the winter from meat, poultry, offal with a simplicity of the cooking process and minimal costs.

Harvesting duck for the winter

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

You only need two ingredients:

• duck;
• salt.

Canning process:

1. Prepare a brine solution from water and salt.
2. Boil it and cool.
3. Cut the duck into portions. The smaller you cut the duck, the faster it cooks.
4. In a hot salty solution (half), boil the poultry for 15 minutes.
5. Remove the cooked meat and let dry.
6. Place it in sterilized jars and fill with the remaining half of the brine.
7. Roll up the lid.

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

Preparing pork for the winter: two ways and two tastes

There are two popular and easy ways canning pork. The first method is based on the addition of a large amount of spices.

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

Cooking process:

1. Cut the pork flesh into small portions and place in a saucepan.
2. Over low heat, the meat must be tempered (heat well, stirring constantly).
3. Add salt as soon as the meat begins to ooze. Simmer pork until cooked without adding water.
4. Five minutes before the end of cooking the pulp, add a spoonful of spices: peppers (red, black ground, peas), cloves, coriander and laurel leaf.
5. While the stew is cooking, you need to sterilize the cans.
6. Put the finished meat in jars and roll up the lids.
7. Place the jars upside down and wrap them in a blanket. Place the canned food in the cellar the next day.

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

How to cook:

1. Slice the pork in large pieces(about 5 cm).
2. Salt the prepared pulp, mix and place in jars.
3. Cover the jars with lids. Be sure to remove the rubber band.
4. Put the jars with the contents in a cold oven and turn on the fire.
5. The jars should be heated to 250 degrees (boil). Then reduce the heat to 60 degrees and simmer the stew for three hours.
6. After the specified time, you need to turn off the heat and keep the jars of stewed meat in the oven for another 10 minutes.
7. After that, roll up the lids and put in a cool place.

Liver in sauce for the winter

In addition to meat products, you can also canned by-products. The finished dish will always help out.

To do this, you will need:

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

To make the sauce you will need:

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

Cooking process:

1. The liver must be rinsed, peeled and cut into small pieces.
2. Knock off the prepared pieces with a hammer.
3. Season the broken pieces of liver with spices and fry in fat. The pink color of the liver in the section should disappear.
4. In the meantime, prepare the sauce. To do this, cut the onion into thin circles and bring in a pan until golden brown.
5. Fry flour in fat and mix with broth. Stir the sauce constantly.
6. After the ingredients have boiled, add spices, sour cream and tomato puree. Boil.
7. Combine the sauce with the onions and, stirring constantly, simmer over the fire for five minutes.
8. Prepare half liter jars. Place 300 grams of liver and 200 ml of sauce in each container, alternately, in layers.
9. Close the jars with lids and sterilize in a saucepan with strong saline solution. It will take at least two hours to sterilize.
10. After that, leave the jars in the solution until they cool completely.

Store canned liver need in a cool place.

Salad with chicken and beans for the winter (video)

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

Many of the poultry growing in the household yards of the private sector requires processing after slaughter. Not everything fits in freezers, some have to be stored in jars. Chunks of meat are sent to the stew, and the bones are rolled up in cylinders or smaller jars right with the broth. I propose a recipe following which it is possible to preserve pieces of poultry for up to 1 year.

We will need:

• - frames, keels, necks and wings of broilers;
• - 4.5 liters of water;
• - 0.5 liters of salt.

The whole process is pretty simple:

1. We chop the broilers, treat them, take out the insides, remembering to cut the wen over the tail of the bird.
2. Thoroughly rinse the whole carcass, divide into pieces.

3. We lay out the meat in two containers: for stew and for boiling in brine.
4. Sterilize the jars, boil the lids.

5. Pour water and salt into a 7-liter saucepan, wait until it boils.
6. Put the pieces and boil for 20 minutes.
7. At the bottom of the jar, throw bay leaf and pepper.

8. Put the meat caught from the brine into the jars, add the broth from the pan to the very top.
9. Roll up the lid with a special machine.

Important! If there is too much broth in the pan after laying the meat, then you can take it out with a cup. It will come in handy later, when the brine becomes very small. Thus, we process all the pieces of poultry that are not suitable for cooking stew. Try to chop off the frame and keel parts finely so that they can easily pass into the neck of the can. When the time comes to cook dishes from prepared meat, you will need to salt the soup or borscht at the very end. When boiling the pieces in a saucepan, salt will be exchanged. The water will become salted and the meat will be almost bland.