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Pork stew for the winter in banks. How easy it is to cook stew at home, and why it is healthier than purchased

Stew at home turns out to be much tastier than purchased. She always has a natural, rich taste, pleasant aroma. At the same time, there are a lot of recipes for this dish, so you can experiment with different ingredients. Pork stew can be used to make porridge, meat casseroles, pies or simply used in fresh... You can cook it in the classic way in a saucepan on the stove, as well as in an oven, multicooker or autoclave.

Making pork stew at home is not difficult. All you need is quality, fresh ingredients and some free time.

Ingredients:

  • Pork - 1 kg;
  • Onions - 1 large head or 2 small ones;
  • Garlic to taste;
  • Vegetable oil - 1 glass;
  • Table vinegar - 2 tablespoons;
  • Laurel - 2 leaves;
  • Salt, black pepper to taste.

Preparation:

  1. Pork should be washed and dried with towels to remove excess water. Then it needs to be cut into cubes up to 2 cm in size.
  2. Salt, pepper to taste, laurel, vinegar and chopped onions are added to the meat. The ingredients must be mixed thoroughly.
  3. The workpiece is covered with cling film and refrigerated overnight or day. The meat should be well marinated, then it will be very tasty.
  4. When the meat is marinated, it is transferred to a cauldron for the oven, leveled, and vegetable oil is poured.
  5. Now you need to cover parchment paper meat, and a cauldron for baking - with a lid or foil.
  6. Pork is cooked in the oven at 130 degrees for 45 minutes at first.
  7. When 45 minutes have passed, the stew is taken out of the oven, the parchment is removed, garlic is added and again covered with paper and a lid. The dish is put back in the oven for 2.5 hours at the same temperature.
  8. When the stew is completely ready, it is taken out of the oven, laid out in hot, sterilized jars and sealed with lids.

This dish can be made not only for the winter, but also simply on the table. In this case, they take it out of the oven, cool it, take out bay leaves. Before serving, it is advisable to warm up the stew a little.

For cooking stew at home, high-quality, fresh meat with fat is purchased. You can take a piece on the bone. It is very important to take fresh meat, frozen meat is not suitable for such preservation!

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Cooking stew in the oven does not require large physical or time costs. It cooks relatively quickly and turns out to be incredibly tasty. And if you also add vegetables to it, then the taste will be multifaceted and unusual.

Ingredients:

  • Pork - 1 kg;
  • Carrots - 2 pcs.;
  • Garlic - 4 cloves;
  • Onion - 1 large head;
  • Soy sauce - 4 tablespoons;
  • Allspice - 10 peas;
  • Dried barberry - 2 teaspoons;
  • Laurel - 2 leaves;
  • Salt and pepper to taste.

Preparation:

  1. The meat is cut into small pieces, about 3 cm. If there is fat on it, it is better to cut it off and set aside.
  2. Chopped garlic, salt, pepper and soy sauce... Knead thoroughly and leave under the foil for 30 minutes at room temperature.
  3. Vegetables are washed and cut as you like. This can be circles, cubes, straws, or any other grinding method.
  4. Banks are washed with soda. Put carrots, onions at the bottom, then a part of the infused meat and a little barberry, laurel. On top, you need to put a little fat that remained from meat or lard, although in principle any other fat will do ( sunflower oil, for example).
  5. The jars are covered with pieces of foil folded several times. It is necessary to squeeze the neck tightly with foil so that it does not fall off during cooking. Then the cans are placed in the oven, the temperature is set to 150 degrees and cooked for 3 hours.
  6. After 3 hours, the jars are taken out of the oven and sealed with lids. Boil the lids in advance.

Interesting!

It is best to canned stew at 0.5-1 liter cans... In a large container, it will not be so well stored, and it makes no sense. A small can is enough for big family, and on a hike, in nature, it is much easier to carry a small container, and not a 3 liter jar!

Jars of stew are always placed exclusively in a cold oven! If it is hot, then unheated cans will simply burst. So you need to put them in the turned off oven, and then set the desired temperature so that the oven gradually heats up and warms up the jars and meat in them.

The recipe below is very simple and is made in jars, in a saucepan. If done correctly, the canning will turn out to be very tasty and can stand in the pantry for many months!

Ingredients:

  • Pork - 1 kg;
  • Salt - 1 tablespoon;
  • Black pepper to taste.

Preparation:

  1. The meat is cut into 2-3 cm pieces. If the pieces are large, it will not cook!
  2. Now you need to pepper, salt and mix the pork.
  3. Pork is laid out in washed, sterilized jars. A half-liter jar takes an average of 500 g of pork. It is important to make sure that the jars are cold, not hot!
  4. A thick, terry towel is placed in a large saucepan at the bottom. Jars of stewed meat are placed on it and covered with lids. Water is poured into the pan so that it is 2 centimeters below the neck of the cans.
  5. The saucepan is put on fire. The cooking time for such a stew is 2 hours from the moment the water boils. From time to time, you need to add boiling water to the pan when the water level drops.
  6. When 2 hours have passed, the jars are taken out, sealed with lids and placed under the blanket until they cool completely.

Meat for cooking stew, lard, cut into equal pieces so that they cook evenly.

You can cook delicious pork stew at home in a slow cooker. This is a simple recipe, easy to prepare, but the dish turns out to be tasty and juicy.

Ingredients:

  • Pork - 1 kg;
  • Salt to taste;
  • Black pepper to taste;
  • Laurel - 2-3 leaves;
  • Water - ½ cup.

Preparation:

  1. The meat is washed, dried and cut into small pieces.
  2. Chopped pork is put into the multicooker bowl, ½ glass of water is added, the "Stew" mode is set and the time is 4 hours.
  3. About an hour before the end of the program, salt, pepper, laurel are added to the stew.
  4. Ready stew, hot, is laid out in washed, sterilized jars (jars must be hot), sealed with lids (boiled in water) and placed under a blanket. When it cools down, you can move it to the pantry.

Autoclave pork stew recipe

You can also cook pork stew at home using an autoclave. This is probably the most elementary preservation preparation method and reliable if the autoclave is good!

Ingredients:

  • Pork - 1 kg;
  • Onions - 2 medium heads;
  • Salt - 2 tablespoons;
  • Laurel - 2 leaves;
  • Black pepper - 5-10 peas.

Interesting!

The shelf life of pork stew made in an autoclave is about 3 years!

Preparation:

  1. The pork should be washed and dried with a paper towel. After that, you need to cut it into small pieces.
  2. Salt, pepper, laurel and, if desired, any other spices are placed on the bottom of the jars. Banks are washed in advance with soda, but not sterilized.
  3. The meat is placed in jars, so that there is a space of 2 cm to the edge of the neck. Now you need to roll up the cans and place them in the autoclave.
  4. The cooking time for pork stew in an autoclave is 40 minutes at 110 degrees.
  5. When cooking is over, the fire is turned off, the autoclave is opened and the finished stew is taken out. It remains to cool it under a blanket and put it away for storage.

When preparing this version of stew, you can mix pork with beef. The cooking time will not change, other ingredients also, the main thing is to cut the beef not large and take only fresh, not frozen!

Pork stew - healthy nutritious product for all time. It can be consumed as a meat dish or used as an ingredient in a recipe. The meat in such a stew retains its freshness, natural taste and aroma. And when correct preparation such preservation will be stored for 1 to 3 years.

To replenish the body the required amount protein, you need to include in the diet daily meat products... However, there is not always enough time to prepare meals. Semi-finished products, such as stewed meat, will help solve the problem.

But canned food from stores is not always distinguished by an affordable price, and even more by its high quality. Therefore, it is better to make pork stew at home and always have a ready-made lunch, meat dish or a great addition to a festive dinner at hand.

A simple pork stew recipe

According to this recipe you can cook a dish without much effort using a saucepan, cauldron or multicooker. This will also require a minimum of ingredients, namely:

  • Meat - 3 kg
  • Lard - 0.5-0.8 kg
  • Salt - 3 tsp
  • Spices (laurel leaves, red and black ground peppers, sweet peas, mustard seeds) - to taste.

  1. Rinse the pulp well, remove films, fat, cut into small cubes.
  2. Separate the fat from the skin, chop, transfer to a thick-bottomed saucepan.
  3. Set the container on fire. As soon as the fat begins to melt, shake the bowl so that the fat is evenly distributed along the walls and the contents do not burn later.
  4. Mix the meat slices with salt and spices and pour the bacon into the container. Cook the dish over low heat, so as not to get roast instead of stew, for 4 hours.

Attention! Stir the mass with a wooden spatula every half hour so that the pork is fried evenly.

  1. After the specified time, spread the semi-finished product into sterilized jars washed with soda, preserve with clean lids.

Keep meat delicacy in the cold.

Attention! In the same way, you can make a dish in a multicooker, using the "Stew" mode for this and choosing a cooking time of 4 hours.

Stew in a multicooker with sterilization

To extend the shelf life of the finished product and subsequently avoid poisoning, you need to subject the blanks to additional sterilization, following the technology given in the recipe. And so that the workpiece takes a minimum of effort, it is better to use a multicooker for this.

Components:

  • Pulp - 1.5 kg
  • Fat - 0.3 kg
  • Salt - 7 g.
  • Peppercorns - 4 pcs.
  • Laurel leaves - 2 pcs.

  1. Chop the bacon and melt in the "Stew" mode.
  2. Pour small pieces of pork and spices into the bowl of the appliance.
  3. Simmer for 4 hours using the same cooking program.
  4. Arrange the meat slices in jars, pour over the resulting fat.
  5. Cover the glass containers with lids and transfer to a saucepan, the bottom of which is covered with a cloth. Subject the semi-finished products to pasteurization in a water bath for 20 minutes.
  6. After the specified time, seal the jars with lids and put them in a cool room after they have cooled completely.

Pork stew in the oven

Homemade pork stew prepared according to this recipe can be stored in a dark, cool place for several years, as thanks to heat treatment in the oven, additional sterilization of both the cans themselves and the meat takes place. The main thing is not to forget to disinfect the lids for conservation by washing them in a soda solution and boiling them in boiling water for 5-7 minutes.

Products:

  • Meat - 5 kg
  • Lard - 1 kg
  • Laurel leaves - 10 pcs.
  • Black peppercorns - 10 pcs.
  • Salt, spices - to the taste of the culinary specialist.

The algorithm for how to cook pork stew in the oven is as follows:

  1. The washed pulp without hymen, chop the fat into pieces and mix with salt, your favorite spices for meat dishes... Pack the prepared pork in sterile jars, on the bottom of which put several pieces of bay leaves and black peppercorns.
  2. Cut the bacon separately and simmer in own juice... Pour the resulting fat into jars with meat slices.

Attention! Instead of lard, you can purchase pork fat, which at the same time differs in a more affordable price. Melt the ingredient over low heat before adding.

  1. Prepare a clean and dry baking sheet, rub with salt or sand so that the jars do not burst during heat treatment. Place a glass container with meat on top.
  2. Place the baking sheet in the oven, turn on minimum heat.
  3. Increase power oven up to 180-190 degrees, and cook the dish for 3 hours.
  4. After the time has elapsed, remove the cans from the oven, cork, turn upside down and cool, wrapping them with something warm.

Stew in a saucepan

One of the most popular homemade pork stew recipes involves cooking in a saucepan. To do this, the meat is laid out in jars and stewed in a water bath. Such heat treatment allows you to get a fragrant food, preserve juiciness and delicate taste the product itself.

Ingredients:

  • Pulp - 4 kg
  • Lard or fat - 0.2 kg
  • Salt - 50 g
  • Black peppercorns - 6 pcs.
  • Laurel leaves - 8 pcs.

The procedure for cooking pork stew is as follows:

  1. Rinse the pulp and lard first and dry well. Cut the ingredients into small cubes.
  2. Mix chopped ingredients with salt.
  3. Put laurel leaves and peppercorns at the bottom of a sterile glass container. Tamp the meat into jars to the level of the "shoulders". Cover containers with lids.
  4. Transfer the blanks to a saucepan, on the bottom of which put a towel. Pour water into a bowl so that the liquid level matches the top edge of the meat slices in the jars.
  5. Such a stew is prepared for 5 hours on minimal heat. After that, the semi-finished products are taken out of the pan, closed with hermetically sterile lids, wiped dry and removed after cooling completely into a cool room.

Minced pork stew

Real exquisite delicacy can be obtained in cans if you cook minced meat stew. Such a blank can not only be served with any side dish, but also spread on bread, and also used as a filling.

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Stew is a very convenient product that every housewife should have in stock. There are situations in life when food needs to be cooked quickly. And what could be better than opening a can of good stew and frying it with pasta or potatoes? You can cook any soup with it, cook delicious second dish, make a delicious sandwich.

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And for those who raise pigs, the issue of conservation is most acute.

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Shop stew does not always meet our expectations. And we cook homemade stew to our taste. We know exactly what kind of meat we put in it, we can adjust the recipe to our taste.

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There are different ways and recipes for making homemade stew. You can cook it in a water bath, you can - in the oven, slow cooker, autoclave. Well, if you have a pressure cooker, it is very convenient to cook stew in it.

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To prepare homemade stew you will need:

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Pork (a shoulder blade is better) - 500 g;
Lard - 300 g;
Bay leaf - 1 pc .;
Salt and pepper to taste.

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Advice: Stew is best done in glass jars that can be hermetically sealed. Sterilize banks. You can sterilize preservation jars different ways, for example, place clean, dry jars in the microwave for 3 minutes.

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Preparation:

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Cut the meat into small pieces. It is better to cut off excess fat.

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Salt and pepper. Stir well.

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Put bay leaves at the bottom of the sterilized jar, then place the chopped pork. Pieces of meat should be stacked tightly.

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Then cover the jar with a sterilized lid and place in a cold oven. Turn on the oven at 250 degrees.
- As soon as the meat boils, reduce the temperature to 150 degrees and continue to keep the can of stewed meat in the oven for another 3 hours.
- Do not be scared by the careless appearance of the cans, these are the remnants of the juice flowing from the can. At the end of cooking, the remaining juice is removed, the jar is wiped with a napkin and becomes clean.

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While the meat is stewing in the oven in a jar, you need to melt the fat from the solid white lard. To do this, cut the bacon into small pieces, put it in a brazier and melt the fat at a low temperature. Pour the finished melted fat into a clean container.

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After 3 hours, remove the can of stew from the oven, pour the contents over with melted pork fat, close and roll up the lid hermetically. Leave the jar to cool at room temperature.

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Put jars with ready-made pork stew in a cool place. But one must bear in mind that such homemade stew is perfectly stored at room temperature.

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When using homemade stew, remove unnecessary fat, get pork and use it as directed.

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Homemade pork stew in a saucepan

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To be sure of the quality and taste of this product, it should be made at home.

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For this we need to take:

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4 kg of fatty pork,

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2 tbsp. tablespoons of salt

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pepper and bay leaf.

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Preparation:

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To begin with, you should thoroughly rinse the meat and cut it into 3 cm pieces. Then put them in a saucepan, add water and bring to a boil over high heat.

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Then remove the froth, reduce heat and cook for 4 hours.

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Add spices half an hour before the end of cooking.

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Spread the meat and broth into clean jars. Cover and sterilize for 15 minutes. It remains only to close the banks.

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Homemade pork stew in a pressure cooker

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Preparation:
1) Rinse the meat, cut into pieces.
2) We use bay leaf, peppercorns and ground pepper as spices.
3) Salt the meat at the rate of 1 level teaspoon per 500 g of meat, add pepper, bay leaves and chopped onions. Mix the mass.
4) At the bottom of the pressure cooker, put a special stand, which is included in the kit, and lay out the meat. Add water, just enough so that it is on the same level with the meat. Cover with a lid and set on fire. You can bring the mass to a boil over high heat. We know that the water is boiling by the characteristic whistle. Immediately reduce the heat and cook on the smallest heat for 2 hours.
5) During this time, we will sterilize the cans and lids. Homemade pork stew is ready, you can put it in jars.
6) Cover with lids and set to sterilize in a water bath for 40 minutes from the moment the water boils. We do not put hot cans in cold water (they can crack), and cold ones in hot water too.
7) We roll up the cans with lids. Homemade pork stew is stored in a cold place.

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Homemade pork stew in a saucepan without water

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To cook stew at home, you must:

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Chop 1 kg of pure pork meat and putting it in a clean, dry saucepan,

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Add 200 grams of lard, cut into small pieces.

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The pot should be tightly closed and put on a minimum heat, while there is no need to add water - after all, fresh meat has sufficient moisture, which will be released during the slow cooking process.

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In the process of cooking stew, which takes from 4 to 5 hours, the meat should be stirred occasionally, and at the end of cooking add a little bay leaf, as well as salt and a little ground black pepper to taste.

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It is advisable to use black pepper with peas, which must first be ground in a coffee grinder - this will give the stew a completely unique taste and aroma.

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Homemade pork stew in a slow cooker

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Ingredients for pork stew:

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pork without bone - 3 kg;
onion - 1 pc.;
bay leaf - 5 pcs.;
peppercorns - 12 pcs.;
salt to taste.

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Method of cooking pork stew:

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Rinse the meat, cut into cubes across the fibers. Put the pork in a multicooker bowl.
Add the peeled onion, cut into 4 parts. Close the lid and turn on the "Extinguishing" mode for 5 hours.
Then open the lid with salt, add spices and seasonings and continue cooking on the same mode for another hour.
Put the finished stew in sterilized jars and roll up.

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Homemade pork stew in cans

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Preparation meat stew not a complicated process.

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We need:
Pork meat - 5 kg.
Lard - based on 5 kilograms of meat 1 kg of lard. If the meat is fatty, you can take less fat.
Salt - 1 teaspoon for 1 kg of meat.
Bay leaf, peppercorns.

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Preparation:
Chop the meat in large pieces, add salt, add marjoram if desired, mix.
Next, we prepare the banks, they must be washed and sterilized. In prepared jars, spread on the bottom of each jar 2 bay leaves, 5-10 peas of black pepper.
Place the meat in each jar, alternating between fatty and lean. Then melt the lard, pour the fat into the meat jars.
Put the jars filled with meat in a cold oven on a baking sheet sprinkled with an even layer of salt so that the temperature in the oven is even.
Turn on the oven and heat to 200 degrees. At this temperature, cook the stew for 3 hours, then carefully remove the cans from the oven and roll up with clean scalded lids.

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During the preparation of stewed meat, the meat is boiled down by 40%, so you need to buy meat in volumes, taking into account: in order to have 7-10 kilograms of stew, you need 10-14 kilograms of meat. It is also necessary to take into account that if you cook beef stew, then fat is needed for better storage, since in beef meat there is not much fat, then it is necessary to add fat at the rate of 5 kg of meat 1 kg of melted lard... If you cook pork stew, then you can skip the fat.

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The stew has undoubtedly lost its former strategic importance, which it had a couple of decades ago. However, for some categories of humanity, it still remains important. These include, first of all, hunters, tourists, fishermen, that is, those who spend a long time in nature, in "wild" conditions. And if the traveler does not want to eat only porridge for several days, he will have to take stew with him.

Without a doubt, you can get by with the purchased one. But they usually let in all sorts of trimmings, tripe and low-grade meat. And the degree of its freshness is often in doubt. So if a person does not want to toil with his stomach, he will have to learn how to cook stew at home in order to be completely confident in the products that he takes to places far from civilization.

What kind of meat is good

Basically, any: beef, chicken, pork, rabbit or lamb. You can also mix several types. The main condition is that it must be fresh. Chilled, but by no means frozen, will do. Fillet is bought - in large pieces or already cut (for example, for goulash). You can roll a bird right with the bones, but in a rabbit, only pieces cut from the legs are suitable for stew. Please note that most types of meat (except pork) are rather lean, and stew necessarily requires fat, so you will have to additionally buy lard. From pork, from which the most fatty pieces are taken, before cooking the stew at home, the fat is cut off even before cooking.

Selection and preparation of dishes

The weakest "place" of stew is its storage. Therefore, it is important to qualitatively sterilize the containers into which it will be rolled. This can be done in any way - by boiling followed by drying or roasting in the oven. It is necessary to sterilize not only the cans, but also the lids, so it is better to take the last metal ones (or those that are rolled up with a machine, or with a twist). So that they do not rust during storage, they are coated with grease on the outside. Heat-resistant plastic are also suitable, such that they are hermetically sealed - they are also boiled or calcined.

Sometimes milk bags are used to package stew, which are covered with foil from the inside. But this method assumes a fairly quick use, since it is impossible to achieve special sterility from them, and you cannot seal them hermetically. In some cases, the stew is put into small aluminum cans, but the claims are the same. For long-term storage, nevertheless choose glass jars, since cooking stew at home, spending food, time, and then losing the result of labor is very offensive.

The easiest way

The most common and uncomplicated stew recipe at home is as follows. Take fresh meat, salt, lard (in a ratio of 1 kg - 1 teaspoon - 200 g), bay leaf and peppercorns. If you have pork - fat is excluded. The meat is coarsely cut, salted, spices are added (if desired). Lavrushka and pepper are placed on the bottom in sterile jars, meat is on top, but care must be taken that fatty slices are interspersed with lean ones. Lard (or pork fat) is melted, containers are poured with it. A baking sheet is generously sprinkled with coarse salt, the filled dishes are placed on it, and the sheet is placed in an unheated oven. After which it heats up to 200 degrees, and the jars stand in it for about three hours, and then they are rolled up with sterile lids.

If you have beef stew, remember that such meat decreases in volume during cooking, so as it sinks, you will have to report it from a specially designated jar.

At the heart is extinguishing

The main ingredients and quantities are the same. However, the sliced ​​meat is not placed in cans, but placed in a salted form in a dry saucepan. Water is not topped up! The dishes are put on the smallest fire for four hours (if there is a lot of meat, then for all six). Juice will be released from the meat, in which it is stewed. In order not to stick to the bottom, it is necessary to periodically stir the contents of the container. After two or three hours, finely chopped half of the bacon is introduced (it is required by stew of beef, lamb, poultry or rabbit), which will slowly melt. At the very end, spices are added - at least laurel and peppercorns. Not a single stew at home recipe includes onions and garlic - they quickly make the meat unusable. When hot, the product is laid out in sterilized cans, the second half of the bacon is melted, with which the cooled stew is poured. The containers are closed and put into the cellar.

Chops in a can

A very peculiar way of how to cook stew at home. For a kilo of meat, 50 g of lard, 6 bay leaves, 2 small spoons of salt and 1 - black pepper, this time ground, are taken. The meat is beaten in large pieces from both sides, two-thirds of the laurel is placed on the bottom of the container, where the workpiece will be stored, and on it - salted and peppered "chops" (as tightly as possible). The vessel must be chosen high. The bacon is finely cut and laid out on top, on it is the rest of the lavrushka. The jars are placed in a cold oven (at the very bottom), which will gradually heat up to 180 degrees. The necks of the vessels must be tightly wrapped in foil. After three hours, the containers are taken out, the foil is removed and replaced with tight lids. According to this recipe, the most delicious beef stew is obtained.

Cooking with pork

Note that most housewives prefer this particular meat. This is easily explained: homemade pork stew cooks faster, turns out to be softer and does not require additional fat. However, not everyone likes the greasy aftertaste. We offer a way to disguise it and make the meat more spicy. For 800 g of meat, take 100 g of sour prunes, a large onion, lavrushka, pepper and a little lard. Fry medium-sized chopped pork and chopped onions in lard - not much, only until slightly blush. Then add a couple of tablespoons of water and put in the prunes. Everything is stewed together for about ten minutes, after which it is laid out in jars and covered with spices.

Since the stew is packaged hot, a spoon must be placed in glass containers in advance, otherwise they may burst. The resulting meat juice is evenly distributed, and the jars are placed open in the oven on a sheet covered with salt. First, the cabinet is heated to 110 degrees, and the stew is kept in it for 40 minutes. Then the temperature rises to 180, and the stewing lasts about 4 hours. The finished meat is hermetically sealed, and the jar is turned upside down until it cools. Such cooking of stew is a little longer than the previously described process, but the taste of the final product is delicate and delicate.

Stew with broth

For her, meat and bones are taken - or bones are purchased separately. The meat is cut, sprinkled with salt and left for half an hour or an hour to let the juice out. Broth with spices is cooked from the bones, filtered and set aside for cooling. Meat is folded into sterile jars as tightly as possible, filled with meat juice and broth. Then everything is as usual: the containers are placed on a baking sheet in a cold oven, the temperature rises to 110 - and we wait. If your stew is chicken - it will languish for an hour, from beef, pork or lamb - all two. Boiling liquid in jars can be a sign of readiness. The vessels are removed, closed, turned over on the lid for about five minutes, and then back to the bottom. You can eat as soon as it cools, but you can only store it in the cold. But the broth becomes like jelly or jellied meat, so their lovers get a double pleasure.

Chicken stew with onions

Most often, the preparation is rolled up from chicken in the same way as from other types of meat. However, there are more interesting way of how to cook stew at home from poultry. For example, peel it, cut it into portioned pieces, grind the onion in mashed potatoes (if there is no blender - pass through a meat grinder or grate twice), grind lavrushka with peas in a coffee grinder. Chicken slices mix well with onion puree and spice powder and bump into half-liter clean cans (not to the very top). Braising in the oven is at a standard temperature, not under the lid. After about an hour, you need to seal the jars with sterile lids. This chicken stew turns out to be juicy and fragrant.

Happy owners of a multicooker

Those who managed to start such a useful unit at home often do not imagine how to cook stew at home using it. And there is nothing complicated about it. The first rule is that the pieces should be approximately equal in size. Second, they must be dried before putting them in the multicooker. Third, no water, oil or fat are added. The device turns on for 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 laid out in sterilized jars. By the way, they can also be prepared with the help of a multicooker - a bowl is taken for steam cooking, cans are put into it, the "steamer" mode is turned on - and after ten minutes the containers are sterile. Further actions are standard: roll up, turn over, cool the cooled vessels.

The most correct way is in an autoclave

Its use guarantees a very long (up to 10 years) storage. Those who often use stew must either buy or assemble their apparatus. The product sterilized in it can completely retain its taste qualities and freshness even when stored not in the cold, and even without a hermetic seal. Note that the stew in an autoclave is prepared at first using the usual method you like. For example, using an oven or multicooker. The differences begin after rolling. First of all, sealed jars do not cool naturally, but are wrapped up or placed in warmth for a day. Then they are put on top of each other in the autoclave. The container is filled with water so that even the lids do not protrude from under it. Then the autoclave is closed and air is pumped to a pressure of one and a half bar, after which it is placed on fire until the pressure rises to four. When the required figure is reached, the fire decreases, and the contents of the autoclave are sterilized for four hours.

After such processing, be sure that your stew will remain “as cooked yesterday” for many years.

Stew is delicious canned meat loved by children, students, people of all ages and professions. For the first time, stew was cooked in the army of Napoleon Bonaparte - several glass bottles with a wide neck filled fried meat and boiled for a long time, the resulting blanks were removed for 8 months, and when they opened it, the product was perfectly preserved and was very tasty. The inventor was Nicolas Apper, who was awarded the State Prize and the title "Benefactor of Humanity" for this.

Today meat for stew is not fried, but stewed and tormented different ways with the addition of garlic and spices, cans are used instead of bottles - these are just two changes that the stew has undergone for as long as 200 years.

Features of the dish

Homemade stew cannot be compared to anything else. It is nourishing, juicy, fragrant - it just asks for a plate or for bread. For a sandwich, 1 tablespoon is enough to satisfy hunger when there is no time for lunch or you do not want to wait for main dishes.

On top of that, you will know for sure that in a jar, closed with your own hands at home, there are only fresh ingredients, no harmful additives and preservatives.

Selection and preparation of ingredients

How to choose the right meat - Consider a few tips from experienced chefs.

  1. Buy fresh or chilled pork. For the preparation of blanks for the winter, the scapular part of the carcass is perfect.
  2. You can use frozen meat once. To do this, it must be defrosted in the refrigerator or in a saucepan with cold water within 8 hours (one night).
  3. Take only lard white... When buying, make sure there are no bloody streaks and yellow plaque.
  4. You can buy ready-made lard instead of lard.
  5. You need to salt the stew with ordinary table salt - stone and iodized salt will not work.
  6. The bay leaf must be taken without black dots, at least 3 cm in size, but not more than 7 cm. It can be of different shades, but certainly of uniform green color on the front side, the back side can be with a yellow or brown tint. If you use yellow bay leaves, the stew will have a bitter taste.
  7. Use peas, which can be chopped if desired.
  8. Cut the garlic into slices and boil for 5 minutes.

Preparing meat and lard for stew is an important step that cannot be ignored.

  1. Before cooking, meat and lard must be well washed and all excess must be removed: films, skin remnants, veins and large veins.
  2. Then you need to drain off the excess water.
  3. Let the meat dry a little.
  4. Cut across the fibers into 3 cm wide pieces, then into ready-made 5 cm pieces.
  5. If you decide to heat the lard yourself, buy white lard with a pleasant smell. Wash it thoroughly and remove any remaining skin and blood. Place in one piece in a saucepan with cold salted water and refrigerate overnight, rinse again the next morning, and only then heat.
  6. Lard needs to be cut 2 times smaller than meat - then the finished stew will taste good.

Recipes

There are no particular difficulties in cooking stew: just follow the recipes step by step. There are many ways of cooking - choose any according to your taste.

For the winter

Harvesting pork stew for the winter is a great way to preserve ready-made meat for a couple of years in advance. You can also prepare the stew once every three years at once, so as not to spend 5 hours every year in the kitchen cooking it. An oven recipe works best here. Every practical housewife knows that stewed pork is an excellent, quick and satisfying meal in the cold season, and she always keeps a couple of jars in stock.

In the oven

The advantage of this recipe is that the baking sheet immediately holds a large batch of half-liter jars, on average, 5 kg of meat for cooking at once.

Required products (based on 1 kg of pork):

  • pork neck 1 kg;
  • lard or lard 150 g;
  • bay leaf 3 pcs.;
  • peppercorns 3 pcs.;
  • 3 cloves of garlic or 1 small onion;
  • table salt (to taste).

  • To cook stew in the oven, you do not need to sterilize jars, rinse thoroughly enough 72% laundry soap.
  • First of all, put the bay leaf on the bottom of the jars, then a layer of meat, salt, add black pepper (1 pc. Or 1 pinch of ground pepper), onion or garlic slices, again meat, salt, be sure to place the lard with the top layer.
  • Fill in warm water... The contents should not reach the edge of the neck of the jar by 4 cm.
  • Gently lower the fork down to the bottom of the can and make one circle clockwise to distribute the water evenly over the container.
  • Take a baking sheet with sides, lay a thin cotton cloth on the bottom, pour 1 cm of cool water, then put the jars at a distance of 3-5 cm from each other.
  • Remove the rubber bands from the lids and cover each jar. Reusable screw caps can be used - they go straight away without rubber bands and eliminate the need to use a seaming machine.

  • Carefully place the baking sheet with the jars in the oven and turn it on at 200 degrees.
  • As soon as the stew boils, reduce the temperature to 150 degrees and simmer for three hours (while the stew should boil slowly). Pay close attention to the level of water in the baking sheet, adding it as needed.
  • Prepare a hot kettle to add water to the baking sheet every 20-30 minutes as it will evaporate. You need to add just hot water, if you add cold water, the cans will crack from the temperature drop.
  • After three hours, unplug the oven, open it, and let the main heat come out.
  • Take a waffle towel, carefully take out the jars one at a time, placing them on a wooden cutting board or on another waffle towel (so that the jars do not slip - you can wet it and squeeze it well), return the elastic bands to the lids and roll them up with a typewriter.
  • When the whole batch is ready, lay a warm blanket on the floor and put the jars upside down at a distance of 3-5 cm from each other, wrap them up with a second warm blanket or blanket.

After a day, you can put it away for storage in any convenient dark, cool and dry place, be it a cellar or a regular refrigerator.

In a saucepan

Ingredients (based on 1 kg of pork):

  • 1 kg scapula;
  • 150 g of lard or 100 grams of ready-made lard;
  • 1/3 tsp salt;
  • 2 pcs. peppercorns;
  • 1 bay leaf and 1 onion;
  • if you wish, you can add 1 pinch of marjoram and thyme - they will add an appetizing aroma to the finished product.

Consider the cooking process.

  • Rinse all necessary foods thoroughly with cold water.
  • Cut the meat across the grain into 3 cm strips, then into 5 cm squares.
  • Cut the bacon into 1 x 1 cm pieces and melt in a saucepan with a thick bottom, pouring water on a level with the bacon. You need to heat for about three hours, removing greaves and removing lard, but you can buy ready-made lard and simplify this step. When the lard is ready, place the pork, pepper, onion and lavrushka in the same saucepan.
  • Season with salt after 30 minutes.
  • Simmer for another 3 hours 30 minutes.
  • Sterilize half liter jars and lids.
  • Divide the braised pork into jars.
  • Place a waffle towel at the very bottom of a clean pot.
  • Put the jars, cover with lids.
  • Sterilize on the stove for exactly 20 minutes.
  • Let cool slightly, and remove the jars one at a time with a waffle towel.
  • Roll up with a typewriter or screw on the lids. Place the entire batch, lids down, on a blanket on the floor and wrap it up with a warm blanket.
  • Can be put away for storage after 24 hours.

Autoclave

One of the most simple ways- cooking in an autoclave. It is enough to immediately load all the ingredients for cooking stew, pour water over the filled jars, roll up the filled jars, put them in the autoclave - set the cooking parameters and press the button. Highly delicious stew with jelly will cook in 40 minutes.

Ingredients:

  • pork 1 kg;
  • lard 70 g or 50 g lard;
  • salt to taste;
  • garlic 3 cloves;
  • bay leaf 2 pieces.

Preparation:

  • cut pork into slices 3 cm across the grain and 5 cm along the grain;
  • chop the lard about 2 times smaller;
  • put garlic and bay leaf on the bottom of a well-washed jar, then a layer of meat - salt to taste;
  • add 1 pea of ​​black pepper, again a layer of meat, again 1 pea pepper, again a layer of pork - salt to taste;
  • the top layer should be made of bacon and not reach the edge of the jar 3 cm;
  • roll up each jar;
  • put the jars in the unit and fill with cold water so that the jars are covered up to the shoulders;
  • close the lid, set the pressure to 1 atm;
  • set the cooking temperature to 110 degrees;
  • in 40 minutes, the juicy and aromatic stew will be ready.

In a multicooker

The multicooker bowl has non-stick coating, so the stew in it turns out to be incredibly tender and juicy, with layers of aromatic jelly.

Cooking pork stew in this way does not require adding water to the jars - pork meat is stewed in its own juice.

Required Ingredients:

  • pork shoulder or pulp 1 kg;
  • salt to taste;
  • lavrushka leaf 2 pcs.;
  • black pepper 2 peas.

Preparation:

  • cut the meat with a sharp wide knife across the fibers into 3x5 cm pieces;
  • chop the lard 2 times smaller;
  • mix the meat with lard evenly and put in the multicooker bowl;
  • select the "Baking" mode and the cooking duration is 20 minutes;
  • then add pepper, bay leaf and garlic;
  • mix well with a wooden spatula right in the bowl;
  • select the "Stew" mode and the cooking duration is 5 hours;
  • after spreading the finished stew in sterilized jars and roll up or tighten with metal lids;
  • put it in a clean, dry, dark place, put the closed jars upside down and wrap the blanks with a warm blanket;
  • in a day, the stew can be removed for long-term storage in the cellar, refrigerator.

In a pressure cooker

The only drawback of this recipe is that only 3 half-liter jars are placed in the pressure cooker, but a huge plus is that the stew prepared in this way is very soft and juicy.

Ingredients:

  • pork neck 1 kg;
  • lard 100 g or 70 g lard;
  • bay leaf 3 pcs.;
  • peppercorns 3 pcs.;
  • garlic 2 cloves.

Preparation:

  • thoroughly rinse half-liter jars with laundry soap (72%);
  • sterilize each jar;
  • Place a waffle towel on the bottom of the pressure cooker;
  • fill all 4 half-liter jars in layers - bay leaf to the bottom, a layer of meat, a layer of bacon, salt;
  • then alternate the layers of meat and lard, the top layer should be lard;
  • roll up the cans and put them in a pressure cooker at some distance from each other;
  • pour cold water over the hangers of the cans;
  • close the valve and lid of the pressure cooker, place on the stove, turn on medium heat;
  • after the valve is triggered, make the fire minimal;
  • cook for 2 hours on low heat;
  • turn off the stove, wait for the pressure cooker to cool completely (about 8 hours) and take out the finished stew;
  • you can immediately remove the workpieces for long-term storage.

What is it combined with?

The stew goes well with almost any side dish, be it boiled potatoes or fig. In the cold season, very relevant hearty meals, and such meat will be an excellent base for thick borscht or any other soup. When there is no time to cook in the country, it is very convenient to open a jar, cook pasta - and hearty lunch ready.

Such meat goes well with any dishes: legumes, vegetables in any form, any cereals and even stewed cabbage.

Despite the myriad of ways to make homemade pork stew, they all have similarities:

  • meat with lard needs to be processed for a long time by cooking, laid out in clean sterilized or thoroughly washed jars and rolled up with metal lids;
  • 0.5 l cans are best suited for storing stewed meat - such a portion is ideal for adding to any dish;
  • the shelf life of stew at home is 3 years, so sign each jar - day, month, year of preparation;
  • pay attention - if you store the stew at a temperature of 20 degrees, the shelf life will be reduced by 2 times.

Braised pork is useful everywhere: on trips, hikes and even during renovations in the kitchen, when there is absolutely no strength and desire to cook complex dishes.

In the next video, see the recipe for stewed meat "for lazy people".