Canned buckwheat with meat at home. Buckwheat cooked with stew: recipes for every taste! Interesting course about a journey into the world of flavors for toddlers

Preparations for future use with meat and cereals are very helpful, it happens when there is no time to cook, or you just do not want to. We offer a recipe for a delicious and hearty buckwheat stew with meat, which will serve you as a second course or as a preparation for soup.

It is supposed to harvest buckwheat with pork, although it is possible to use the pulp of any other meat. From this set of ingredients, 5 cans of stew with a capacity of 500 ml are obtained. Stew can be cooked with other cereals, slightly changing the ratio of the cereal to be added to the water.

Buckwheat stew with pork. Ingredients:

• pork - 600 g
• buckwheat grain- 500 g
• cold water - 500 ml
• lard - 5 tsp
• garlic - 5 cloves
• bay leaf - 5 pcs.
• salt - ½ teaspoon in a jar
• ground black pepper - to taste

Buckwheat stew with pork. Preparation:

1. Wash the pork, dry it, cut into pieces, salt, pepper and put in sterile jars, filling 1/3 of the height. Put a teaspoon of lard on top and pour water on the meat level.
2. Remove the rubber bands from the seaming lids, cover the cans and place in the cold oven. If you have jars with screw caps, screw only slightly, not completely, so that you can open during cooking.
3. Turn on the oven at 180-200 degrees, and after 30-40 minutes, when the water boils, reduce the temperature to 150 degrees and leave to simmer for 3 hours. Initially, follow the temperature, you may have to lower it even further, because the ovens are different. The meat should be stewed in water and not boiled violently.
4. Peel the garlic cloves and cut into wedges.
5. After 3 hours, remove the jars from the oven, add to each of them: a clove of garlic, cut into slices, bay leaf, 100 g of buckwheat, 100 g of warm water.
6. Cover the jars with lids again and put them on a baking sheet in the oven and increase the temperature again to 180-200 degrees. When the water in the jars boils, reduce the temperature again and leave to simmer for 40-50 minutes.
7. Turn off the oven and leave the jars in it to cool slightly (about 1 hour), then remove and roll them up tightly with rubber bands or screw caps tightly.

First you need to cut the meat into medium pieces. For this kind of stew, use fatty meat so that the finished dish does not turn out to be dry and bland. You can take pork with greasy layers, chicken. I have a fat duck breast this time.

Rinse the peeled onions with carrots. Chop the onion into half rings or cubes. Cut or grate the carrots into thin strips.


Pour into a well-heated frying pan vegetable oil(50 ml) and then send the pieces of meat to it, let the bacon cook. Fry the meat over high heat until golden brown(but not to full readiness). If you fry the meat over low heat, all the juices will flow out and the pieces will taste dry.


Send carrots with onions to the fried meat and cook for about 5 minutes more. Now put salt, black pepper and bay leaf in the pan. Stir the meat and remove from the stove.


Rinse the buckwheat cold water, fold on a sieve.


Sterilize the jars in advance, pour boiling water over the lids. Start filling the cans with meat and cereals. At the bottom of the jars, put a few tablespoons of meat, bay leaves.


Divide the groats into 2 parts and pour into the jars in portions, alternating with the meat.


It is important to remember when filling cans with buckwheat that it grows quite well in size during cooking. Tamp the buckwheat with a spoon.


Boil meat or meat in advance and pour it into jars. Instead of broth, you can use plain water or dilute the meat bouillon cube in water.


Tighten the jars of stew ingredients with the lids.


Prepare a deep pot to sterilize the stew. Put a towel on the bottom, put the jars on top and pour warm water up to the neck of the cans. Sterilize within 3 hours without boiling the water too much.


Put the finished stew upside down and cover with a towel. Store the cooled workpiece in a cool pantry.


Best regards, Elby

AND . Now I decided to go further and preserve both the meat and the side dish in the same jar, so as not to make any efforts at all for cooking in the future, but to create a product that is completely ready for use. I do this for my adult children, who finish work late so that they do not have to bother themselves after a hard day with cooking.

I must say, the product is not new. On the shelves of the store you can find many analogs - stew with buckwheat, stew with rice, with barley, etc. I am haunted by a similar Soviet stew, which was unusually tasty. I also tried to reproduce this taste. Looking ahead, I will say that my proportions of meat and cereals, as for me, turned out to be a bit stingy, next time I will increase the proportion of meat by at least half. Now I will limit myself to 30 percent.

In addition to meat and cereals, for stew with buckwheat we also need pork fat(lard) so that the stew is not dry.

I will cut the meat into pieces, salt and pepper, add finely chopped onion. I will stir. You can also add grated carrots, for one jar I did just that. It doesn't really affect the taste, it's just an experiment.

I will fill a clean sterilized jar with meat by one third (you can increase the proportion of meat, this will only make the stew tastier). I found the 750 ml jars to be the most optimal. This amount of product can be enough for two people. Add water to the meat level. Put bay leaf, peppercorns and allspice in each jar.

Cover with a lid and place in a pot filled with water on a support. Cook in a water bath for 3 hours. We make sure that the boiling process in the jar is not too violent, but also does not subside. Cover the pot with a lid. In three hours, there will be less water in the pan, so from time to time we will add it, but very carefully - a little bit and so that it does not fall on the jar, otherwise the jar may burst from the temperature difference.

Cut the bacon into small pieces and melt in a frying pan. We will add this lard to the jar later.

In three hours we will taste the meat in the jar. If it is already soft enough, then we can add cereals. If not yet, then we will continue cooking. Rinse the groats before falling asleep in jars.

Add a little more water, so that 3-4 centimeters remain to the edge of the jar. Let's try it with salt, and if necessary, add some salt. Put the jar in the pan again and continue cooking for another 40 minutes, until the buckwheat is cooked. Next, add the previously melted lard to the jar. Ideally, it is good if all the free space of the jar is filled with fat, but my lard turned out to be not enough. After adding fat, keep the jars in a water bath for another 10 minutes.

We roll up hot cans. The next day, the stew with buckwheat got this look.

It is advisable to warm it up before use, although it is not bad when cold.

We have a completely finished product. Everything you need is already in the jar: meat, and a side dish, and fat, on which the stew with buckwheat can be heated.

Every year we trust the products of canneries less and less, and their high cost does not at all correspond to the declared quality. Therefore, homemade "mini-factories" for canning are deservedly popular, and porridge with meat in an autoclave does not disappoint either with its taste or ease of preparation. Homemade canned food is always useful for quick cooking lunch, for trips to the country or on hikes, and you yourself choose the products you need.

Culinary specialists who own their own autoclave most often make meat or fish stew and porridge with meat. Cooking porridge in an autoclave does not cause any difficulties, since the recipe for different cereals is very similar. Too large grains, for example, pearl barley, must be soaked for a couple of hours. The meat component, as usual, is not fried, but it is advisable to cook frying from vegetables, since it improves the taste of homemade canned food.

Let's look at a few recipes for autoclave porridge with meat. Let's take our most popular cereals: buckwheat, pearl barley and rice. We can take any meat: pork, beef, lamb or poultry: chicken, duck or goose. Very tasty stew with rabbit meat turns out.

Rice porridge with chicken wings in an autoclave

Ingredients for 1 kg of round rice: 3 kg of wings, 2 large onions, 2 carrots, salt, peppercorns, bay leaf and 100 g butter.

Preparation

1. My wings, cut into pieces at the joints. We set aside the most extreme thin parts for the broth, and put the large pieces in a bulky dish.
2. We cook unsalted broth from thin bones, which we will then pour in rice and wings. Each jar will need about 250 ml of broth.
3. Peel the onion and cut into half rings (this is faster), and chop the peeled carrots on the coarse side of the grater or cut into strips. Prepare a standard fry and add it to the wings.
4. We wash the rice in several waters and send it to a common container with the rest of the components and mix.
5. Jars with a capacity of 0.5 liters and lids for them are diligently washed with soda, we prepare the lids.
6. Put 3-4 peppercorns and a laurel leaf in each jar at the bottom, fill with a mixture chicken wings, rice and vegetables to half the volume, put a piece of butter each and sprinkle salt on top to taste (or a third of a teaspoon). Fill the contents of the jars with broth along the "shoulders" of the jar, ie. not topping up to the brim 2-3 cm. Roll up the lids tightly and place the filled container in the autoclave tank. Fill it with water 2 cm above the upper jars and seal it tightly.
7. We heat the device to 115 degrees and keep this temperature, turning the device on and off, for 40 minutes from the moment of boiling. Turn off the autoclave and open it after cooling down. We get porridge with meat - a delicious and environmentally friendly product!

Buckwheat porridge with meat in an autoclave

Ingredients

• Buckwheat - 700 g + -
• - 1.5 kg + -
• - 2 pcs. + -
• - 2 pcs. + -
• - leaf on the jar + -
• — third tsp per can + -
• — + -

Preparation

• Wash the pork and cut into small pieces. We sort out buckwheat and wash it. We make fry from onions and carrots. We connect all components into one whole.
• Put one bay leaf on the bottom of carefully washed 0.5 liter jars, fill it halfway with prepared buckwheat with meat, throw 2-3 peppercorns on top and a third of a teaspoon of salt, or according to your own taste.
• Fill with hot boiled water, without adding 2 cm to the edges of the jar. We roll up hermetically sealed lids and place them in the autoclave tank. Fill the cans with water 1.5-2 cm above the level of the upper cans and heat the apparatus to 115 degrees. We maintain this temperature for one hour, turning the heating on and off.
• At the cooled apparatus, let steam through the valve (if there is still pressure), open and take out the jars of buckwheat porridge from the autoclave. Now we have a magic wand for unexpected guests!

Barley porridge with pork in an autoclave

On 1 glass jar with a capacity of 0.5 liters, we need the following amount of ingredients:

100 g of pork, 50 g of pork lard, 100 g of pearl barley, incomplete tsp. salt, a small bay leaf, 4-5 black peppercorns, 1 tbsp. fried onions and carrots.

Before putting the pearl barley in jars, it must be soaked in clean water for 2 hours. Cut the pork into 4x4 cm pieces.

Wash cans with soda, rinse thoroughly.

Now we put the products in this order: lard, meat pieces, spices and salt. Pour pearl barley swollen in water and fry on top. Fill all the ingredients with hot boiled water along the "shoulders" of the jar (without adding 2 cm to the edges of the jar). We roll up hermetically with lids.

We install all the cans in the container of the apparatus, fill with water 2 cm above the lids of the upper cans, close the lid and heat up to 110 degrees. Cook barley porridge with meat for 60 minutes, maintaining the desired temperature. Turn off the heating, let it cool, drain the water and take it out finished products own production. We enjoy the result!

Home canning machines guarantee us high-quality sterilization of workpieces from any product, and porridge with meat in an autoclave is irreplaceable home canned food for very busy people!

Everyone knows how useful pearl barley... However, not every housewife will be able to cook it. And it takes a lot of time to prepare such a dish. Precisely because, in order not to fiddle around the stove every time I wanted to pamper loved ones with delicious and wholesome food, it is worth preparing barley porridge with chicken for the winter.

This homemade chicken stew with barley will reduce dinner preparation to a simple opening after a hard day's work. And free time can be left for those who are dear to us. This step by step recipe with a photo for those who want to master all the intricacies of preparing a blank.

The ingredients are simple:

800 gr of pearl barley;

4 things. legs (2 kg);

2 large onions;

ghee or fat;

lavrushka;

How to make homemade barley chicken stew

We will start making the preparation with pearl barley porridge. To make the porridge successful, it needs to be soaked. Someone thinks that 3-4 hours are enough for this, but it is best to leave it in water overnight. Most importantly, in the morning you need to wash it properly so that the porridge does not turn sour later. Rinse until the water is clear and set to cook, adding salt to the taste, for 40 minutes. It is necessary that the pearl barley is swollen well.

Boil the legs in salted water, cool and disassemble the meat from the bones. It is best to free the meat for barley with chicken and from the skin. Then she will be to the liking of even the most fastidious. The broth left over from the meat must be filtered, we will cook the porridge on it.

Peel the onion and chop finely. We put it in a saucepan and sauté a little. We put chicken meat, bay leaf and, in fact, the pearl barley itself there. Salt the porridge to taste and add pepper, then mix all the ingredients and simmer the dish for about 20 minutes.

Put pearl barley porridge with chicken in jars and leave in a water bath for 15 minutes.

Then, under each lid, you need to put a tablespoon of ghee or fat and roll up the jars hot.

Everything, on this delicious, prepared for the winter barley porridge with chicken meat is ready. As you can see, in order to cook such a stew of chicken and barley, neither autoclaves nor multicooker were needed, and, even, we did not need an oven. Unusual blank easy and simple.