Stew is considered to be a universal dish. You can take it with you on a hike or use it in combination with side dishes. Often, salads are prepared on the basis of canned meat. Of course, you can go to the store and buy the product you like, but many housewives prefer to cook the stew on their own. This is not surprising, since in the end it turns out completely natural composition from your favorite meat. Like any other business, cooking stew includes important aspects. Let's consider them in order.

Features of cooking stew

Absolutely any meat is suitable for homemade stew. It can be chicken, lamb, rabbit, pork, or even beaver and lamb.
The duration of cooking depends on the type of meat chosen. For example, pork stew stews longer than a product based on chicken or rabbit.
Experienced housewives, through trial and error, developed their own technologies for preparing stew using an oven or a slow cooker.
The main advantage of the stew is the availability of components and improvised materials. To carry out the procedure, you will need meat pulp, sterilized small jars (0.4-1 l.), A saucepan.
If you prefer to eat pork, lamb, beef stew, it is important to choose the right meat for cooking the product. Fresh sirloins are considered the best option.
You can use cutting, on the basis of which everyone's favorite goulash or azu is prepared. If you buy pork, make sure that the surface is covered with fat. Before cooking, this layer must be cut off.
Rabbit stew is prepared from the drumstick, chicken - from the thighs. It is important to remember that the stew is made only from chilled meat. Frozen raw materials cannot be used.
As mentioned earlier, the stew is rolled into jars. The dishes must first be sterilized in a convenient way ( water bath, oven). The same applies to lids, they can be tin or plastic.
The stew is stored in a cool place without dampness, especially if it is twisted tin lids. If you follow the storage conditions, as well as roll the finished canned food into a sterile container, the stew will last about 3 years.
If lean meat is used to prepare the stew, the composition can be “diluted” with melted lard in moderation. Such a move will increase the duration of storage and saturate the dish.
Veal is not suitable for stew, as it is significantly inferior to beef in taste. Choose a large piece, which you later cut yourself.
If the meat is not mixed with water, the average cooking time is about 3-4 hours. It all depends on the volume and quantity of additional ingredients.
Stew comes from the concept of "quenching". For this procedure, thick-walled and thick-bottomed dishes with high sides are used. The ideal option cauldron is considered.
If the stew is closed in a container with tin lids, grease the latter with melted lard. Such a move will prevent the formation of rust and increase the shelf life.
During the cooking process, it is important to ensure that pieces of meat do not float to the surface. Extinguishing must be done in own juice, the product will be more saturated.

meat (pulp) - 3.5 kg.
onion - 4 pcs.
Bay leaf- 12 pcs.
salt - 40 gr.
ground pepper(black) - 7 gr.

Pass the onion through a meat grinder or chop it in a blender, mix with ground pepper and salt. Pour the pork flesh with water, dry, chop into medium-sized cubes.
Mix the composition, transfer to a food container and cork. Refrigerate for 30 minutes. You can add your favorite seasonings if you like.
Sterilize containers and lids while marinating meat. Distribute the bay leaf over the containers, lay out the pork. Boil filtered water, pour into jars not to the brim.
Prepare a thick bottomed saucepan. Line the bottom with a towel or a wooden board. Put the containers with stew, cover with lids.
Fill a saucepan with water, place over medium heat and bring to a boil until the first bubbles appear. When this happens, reduce the power to a minimum, simmer for 4 hours.
Keep an eye on the presence of water in the pan at all stages of cooking, add it if necessary. When the composition is ready, twist the jars, turn them upside down.
Wrap the container with the composition with a warm towel, leave at room temperature until completely cool (about 12 hours). After that, move the stew to a cold place.

Pork head stew

pork head - 1 pc.
salt - 45 gr.
ground black pepper - to taste
pea pepper - 5 pcs.
laurel - 7 pcs.

Wash the meat, dry it and cut off the fatty layers (cheek). Remove the bones and cartilage, rinse again. Chop the meat into cubes (approximately 4 * 4 cm in size).
Pick up a pan with dense walls and a bottom, send the meat inside. Pour in water so that the liquid covers the pork completely.
When the composition boils, reduce the power to the minimum, simmer for 3.5 hours. Approximately 45 minutes before the final preparation, add bay leaf, peas and ground pepper, salt.
Sterilize the jars in a convenient way, wipe dry. Divide the cooked stew into warm bowls. Prepare a wide saucepan, line the bottom of the dish with a thick towel.
Place the containers with meat inside, fill with water to the beginning of the neck (up to the shoulders). Bring to the appearance of bubbles, reduce heat, boil for another half hour.
When the specified period expires, remove the jars, immediately roll them up with sterile lids. Turn the container over, make sure there are no smudges, cool.

meat - 2.5 kg.
thyme branches - 2 pcs.
drinking water - 100 ml.
laurel - 5 pcs.
ground black pepper - to taste
salt - to taste

Rinse the beef pulp under the tap, dry with towels, cut big chunks. Prepare dishes with a thick bottom and walls. A brazier is considered an ideal option, in which the meat turns out to be fragrant and rich.
Put the chopped pieces of beef into a stewing container, pour in water and mix. Cover with a lid, leave a small hole (about 1 cm). Place the brazier on slow fire and simmer for 2.5 hours.
It is important to stir periodically and check the composition for the presence of broth. If the liquid boils away, add it one tablespoon at a time. After the specified period, salt, pepper, add thyme branches.
Stir the composition, cover with a lid and place a towel on top. Let stand 8 hours at room temperature. During this time, you need to sterilize the lids with jars to prepare them for laying out canned food.
Put a bay leaf on the bottom of the container, pack the stew and cork. Send to a cool place where there is no light and moisture.
For amplification palatability beef stew you can add onion and carrots. In order to carry out the procedure correctly, the peeled vegetables are placed with the meat, and removed before packaging in containers.

Rabbit stew

rabbit (leg meat) - 1.8 kg.
salt - to taste
spices - optional
pork fat - 300 gr.

Dry the rabbit carcass, butcher it, cut off the flesh. Wash the meat, dry with paper towels. Chop into pieces (about 3 cm in size).
Sprinkle the meat with salt, mix well, transfer to a food container and close. Leave for 6 hours to marinate.
During the specified period, the salt will suck out excess liquid from the rabbit, squeeze it out. Fry the pieces in a dry frying pan with the addition of lard.
Sprinkle already heat-treated rabbit meat with seasonings, mix and distribute in clean jars. Add garlic cloves and chili peppers if desired.
Pour the seasoned meat with lard, which is left after frying. Roll up with sterilized lids. Wrap the stew in a dark bag that does not let light through.

Beaver stew

beaver - 1 carcass
pea pepper - 8 pcs.
laurel leaf - 8 pcs.
ground black pepper - 10 gr.
salt - to taste

Pour the beaver meat under running water, dry and separate the bones. Throw away the skin, cut off the fatty layer, the film. Chop the raw material into medium-sized pieces, rinse and dry again.
Prepare a large bowl, send the meat into it, fill it with drinking water. The liquid should completely cover the cubes. Soak the composition for about 12 hours. During this period, blood will flow from the carcass, so the water must be changed regularly.
When due time runs out, remove the carcass and wring it out. Dry with paper towels, rub with a mixture of salt and pepper. Sterilize the container into which the stew will be rolled. The same applies to lids.
Put peppercorns and laurel on the bottom of each jar, fill the container with pieces of beaver meat. Depart from the neck by 3 cm. Take a wide pan, put a towel on the bottom.
Put the jars of meat inside, pour the pan hot water, retreating from the edge by 2 cm. Cover the container with the beaver with lids, leave a small hole.
Put on the stove, wait for it to boil, then cook at low power for another 6.5-7 hours. During cooking, the water will begin to boil away, so it must be topped up.
When the stew is ready, turn off the burner and remove the jars. Roll them up, turn them upside down, wrap them with a warm cloth. Leave to cool for 12 hours, then refrigerate.
Beaver-based stew is considered a delicacy, so it is difficult to get it in a regular supermarket. If you bring to the table gourmet dish, it will satisfy the needs of even the most sophisticated gourmet.

chicken fillet - 2.3 kg.
salt - 30 gr.
marjoram - on the tip of a knife
bay leaf - 6 pcs.
peppercorns - 10 pcs.
ground black pepper - 5 gr.

From the listed volume of components, you will get about 2 kg. ready stew. Prepare jars, treat them with soda and sterilize.
Wash the chicken fillet, pat dry with paper towels. Cut off the fat layer, but do not throw it away, it will come in handy later.
Chop the meat into squares, rub with mixed spices and salt. Place laurel and peas on the bottom of the container. Fill the container with chicken, wrap the neck with polyethylene (food film).
Make holes in the polyethylene so that air enters the cavity and moisture does not accumulate. Place the jars in the roaster and then immediately into the oven. Don't forget to remove the film.
Do not put the container in a preheated oven, otherwise the glass will burst. You put temperature regime about 200 degrees, simmer for 3 hours.
About 20 minutes before cooking, take the chicken fat that you cut off from the loin. Melt it in a frying pan, remove the greaves, salt and leave to languish over the fire.
Using a pot holder, remove the jars stew, add melted chicken fat on top of the mass. Such a move will increase the shelf life, you just have to roll up the container and cool.
Do not rush to move the jars for long-term preservation in a cold place. After capping, wrap the container with a towel and leave for 12 hours in the kitchen. Before sending to the cellar, make sure there are no smudges.

Cooking homemade stew is not particularly difficult if you have sufficient knowledge and follow the instructions. We have described in detail the process of stewing chicken, pork, beef, rabbit and beaver meat. The last option is considered gourmet delicacy. Choose your favorite recipe, follow the instructions, enjoy the fruits of your own labors.

Video: pork stew recipe

Homemade stew is not just tasty, it is very tasty. She helps us not only in winter time year when it's cold outside, and you don't really want to go to the store in the cold. But also in summer time on a hike, in the country, on a fishing trip, it is convenient to take a jar of stew on a long trip and have a bite to eat ready-made tasty and hearty meal. You can add it to pasta or cook soup. You can also make delicious meat pie stew based. In general, stew is a universal product.

But today on the shelves it is very rare to find really high-quality stew. Therefore, more and more housewives resort to home production stews. And as it turned out, making homemade stew is not so difficult. The algorithm of actions is not at all complicated, and almost any meat can be used. In addition, seasonings for cooking also need a little onion, parsley and peppercorns, that's all. But of course there are recipes where there are much more seasonings and we will consider all cooking options. homemade stew.

And the very first recipe will not be casual chicken meat. Chicken is the most affordable meat to date and also not expensive. This type of stew is very popular among summer residents, since during the season in the country you can grow chickens and cook stew from them, thereby saving meat for the winter.

To prepare the stew, we take jars and first sterilize them in any way available to you. Then, in empty sterilized jars, lay out a leaf of bay leaf, three four peas of pepper and garlic. Garlic is not necessary, so as you like. And a little beam. Place the onion between the layers of meat.

Arrange chicken pieces in jars, cover with lids, and put in the oven for 4 hours. most optimal temperature 145 degrees is considered for cooking. But even if it is 150 it is not critical. I immediately warn you that during the cooking process, the meat can shrink, so you should put a spare jar of meat in order to then transfer the meat from it to those jars in which the meat will shrink.

After four hours of quenching, close the jars and send them to cool at room temperature. Chicken stew is very tasty and nutritious. Chicken meat contains a large number of essential amino acids human body. So don't forget to include chicken meat in your diet.

Homemade pork stew

If in the recipe for making chicken stew, the bones could not be separated from the meat. Then with pork, such a number will not work here and the bones will be thicker and their structure is different.

So we separate the meat from the bones and then it’s still good to rinse the meat in water.

Meat pulp 1 kg.

Black pepper 1 teaspoon

Salt. Just rub the meat with salt before putting it in jars.

Bay leaf.

Onion.

Garlic.

If the meat is not fatty, you should add a little pure fat. For 1 kg of meat, 200 grams of fat is enough. It is better to cut the lard into pieces many times smaller than the meat. So it dissolves faster and saturates the meat with fat and your stew will turn out juicy.

And so, first of all, we sterilize the jars. We put dry and clean jars for 3-4 minutes in the microwave or in the oven. After carefully we take out and lay out the seasonings in jars in equal number. Of course, banks are all the same. It is advisable to take not large jars about half a liter, this is the most optimal container for stew.

At the bottom of the jar we put lavrushka, pepper, onion. Then lay out the meat and fat. But do not leave too much space for the liquid that will stand out and in which the meat will be stewed.

After the meat is laid out in jars and covered iron lids, we send the jars to the oven and keep them there for 4 hours at a temperature of 140-150 degrees. After we twist the jars and keep them with the lids down until they cool completely. It is advisable to cover all the jars with a warm blanket.

The recipe for homemade stew in a cauldron

There is a second option for cooking stew. In this version, all meat can be stewed in a cauldron or in a roaster.

We put the meat in a cauldron or ducklings and pour the necessary seasonings. pouring a small amount of water and leave to simmer on a small heat after boiling water. Stew meat for 5 hours. In the process, keep an eye on the liquid in the cauldron.

After five hours, the meat is laid out in sterilized jars.

Having covered the jars with lids or foil, put them in the oven and keep them there for 15 minutes at a temperature of 110-120 degrees, then take out and twist the lids. That's the whole recipe for cooking pork stew in a cauldron or in a duck.

Homemade beef stew

As mentioned earlier, stew is prepared from almost any meat. Now it's time to learn how to cook beef stew.

In order for the beef stew to turn out juicy and tasty, it is worth adding lard to it, which will provide the meat with a special taste and add juiciness to dry beef. For 1 kg of meat, 200 grams of fat will be enough. But before that, it is worth removing the tough skin from the fat.

And so the meat is cut into pieces so that they crawl into the neck of the jar. Before laying out the meat should be washed well.

In the floor, liter jars lay out lavrushka, pepper, onion, and allspice.

Lay out the meat and leave room for the fat.

Lay out the top layer of fat and cover the jars with foil.

Of course, we take only sterilized jars.

Before placing the jars on a baking sheet, a little trick.

It is better to cover the baking sheet with foil, as during cooking, fat can pour out of the jars, which will surely burn. And the foil will protect your baking sheet.

And so we put the jars in the oven and heat them there at a temperature of 180-200 degrees for 2-3 hours.

Then we turn off the heat completely and wait until the oven cools down. naturally. After about an hour, the jars can be closed with lids and sent to cool at natural room temperature.

How to quickly cook stew at home

For this recipe, you need to prepare the brine first. For 5-6 liters of water, 800 grams of salt, parsley, pepper onion.

We mix everything and send it to the fire.

While the brine is boiling, the meat mode is thrown into the boiling brine. Boil for 20-30 minutes. As soon as the meat is ready, lay it in jars and fill it with brine. You will get not quite a stew, but the recipe is very suitable in fact, the meat is ready and can be consumed. With only one caveat, remember that it is very salty. And if you cook soup and using this meat, be careful with salt.

Homemade duck stew in a slow cooker

Yes, and in a slow cooker, you can also cook stew. And for this, you can also use almost any meat, but for today's recipe, let's take duck meat.

Cut the carcass and cut into small pieces so that they could easily fit into the neck of the jar.

We put the meat in the multicooker bowl and season it with spices, and these are all the same parsley leaves, a teaspoon of salt, 3-4 peas of allspice, one onion and you can also add a little black pepper for a piquant taste.

Pour a little water into the bowl of the multicooker so that the meat does not burn immediately after turning on the device. We put the slow cooker for 3 hours in the mode of stewing meat.

The water boils away, and the meat continues to stew in its own juice. After 3 hours, the stew is laid out in jars and twisted with lids.

Stew at home is prepared from different types meat - beef, pork, chicken. This dish is extremely popular in Eastern European cuisine due to its versatility. It should be noted that it is very important to follow the cooking technology, especially if you plan to roll up cans of stew. Not all housewives know that insufficient heat treatment meat increases the risk of botulism, a dangerous disease that often leads to death. But with long-term stewing, the time of which contains any recipe for preparing canned meat, there are no risks.

First of all, you need to choose what kind of meat your stew will be from. Chicken meat allows you to make a low-fat stew, which is best suited for feeding children. The beef stew has unusual taste and allows you to do tasty dish even if the beef is tough. Canned pork meat is an ideal addition to many dishes.

Cooking stew at home has many advantages. The most important of them is that you can always be sure of the quality of the meat used for the dish.

Unfortunately, most manufacturers use low-grade meat, which spoils the taste of the stew, making it greasy. As you know, beef fat is forbidden to eat due to high content cholesterol. Such a product causes irreparable harm to health. Often in open jar canned food can detect a lot of liquid instead of meat. Of course, a dish made with your own hands at home will be much tastier, healthier and better than a purchased semi-finished product.

There are situations when a large amount of meat appears in the arsenal. For example, you bought a pork carcass for the whole family at a bargain price. Of course, such an amount of meat for one or two times will not work. Freezing it is also not always convenient. At the same time, the product loses a lot in the freezer. useful properties. In this case, cooking a stew and rolling it into jars is, perhaps, the best option. After that, you can eat a high-quality dish prepared with soul for several months.

Beef, chicken, pork stew are canned foods that will help you out in many situations. The advantage is that the meat does not need to be further cooked. It can be added to different dishes- pasta, potatoes, cereals and even soup. You can eat stew simply with bread and vegetables. Thus, canned food will help out in situations where there is no desire or time to stand at the stove for a long time. At the same time, any lunch or dinner made in just 20 minutes will turn out to be complete. Perhaps the most popular dish, where such canned food is added, is naval pasta. Harmoniously combined canned meat with stewed potatoes. You can boil the potatoes in pieces, drain the water, add heavy cream and a few spoonfuls of stew and dill - an incredibly tasty dinner will come out.

The dish can be prepared with a variety of spices. V without fail add black and allspice, bay leaf, paprika. For lovers of lean meat, we recommend making chicken stew. In other recipes, lard should be added to the dish, which provides right technology cooking.

Cooking features

It is very important to choose the right meat. Pork or beef stew should not be prepared from lean product. Otherwise, it will not turn out juicy. We do not recommend the use of modern kitchen appliances for the preparation of canned meat, such as slow cookers. It is best to cook the stew in a frying pan or saucepan with a thick bottom.

If you are going to prepare canned food by rolling the stew in jars, you need to sterilize the jars. This is necessary for the prevention of botulism. Sterilization of jars is dry and steam. For dry sterilization, it is necessary to place glass containers in an oven heated to a temperature of 150 degrees. The duration of the process is 20 minutes. Banks should be in a vertical position with the opening up. For the second method, you need to pour water into a wide saucepan and bring it to a boil. After that, a special nozzle or mesh is put on the pan, on top of which the bank is located. The neck should be pointing down. The duration of steam sterilization is 10 minutes. Only such dishes are suitable for canning. It will protect the stew not only from botulism, but also from other microorganisms that cause spoilage of the product.

Classic canned meat recipe

If you want to do universal dish, which everyone will like, we recommend cooking it not from beef, but from pork. This method will reveal the taste of meat and get canned food without specific odors and flavors that are often present in beef.

So, to make a delicious stew, you need the following ingredients:

3 kilograms of pork;
200 grams of fat;
salt;
black pepper;
Bay leaf;
allspice;
vegetable oil for frying.

The preparation of the dish should begin with the rendering of fat from the fat. To do this, the fat must be cut into small pieces and sent to a pan with a thick bottom. Gradually, the fat will be rendered, and the pieces of fat will acquire a golden color. After that, it is necessary to remove the cracklings from the pan. They can be used for food, but in stew they will be superfluous. Then add a little to the pan with fat vegetable oil and send the meat cut into small pieces.

The most delicious stew obtained from fatty meat. We recommend buying the shoulder and neck for canned meat. You can also combine different parts, such as the hip part and the scapular part. During cooking, the fat will melt. Thanks to this, meat and fat will be separated from each other in an open can of stew.

Pork must be stewed for a very long time - about 2.5 - 3 hours. When the pieces of meat begin to break down into fibers, then the stew will be ready. 30 minutes before this, you need to add salt and spices. Immediately after cooking, the meat must be laid out in sterilized jars and rolled up.

Beef stew

If you are going to cook beef stew, keep in mind that the meat will be reduced by about 40%. It is also important to understand that for such a dish the proportion of fat should be 1:5. So for beef stew you need to take:

3 kilograms of lean beef;
600 grams of fat;
3 teaspoons of salt;
5 bay leaves;
black peppercorns.

The cooking process should start with meat. It is necessary to remove all fat and streaks, then cut it small cubes. Next, the meat is sent to the pan. Can grease the sides of the dishes vegetable oil. Then the pan is sent to a very small fire. In this state, it is necessary to stew the beef for about 2 hours. It is advisable not to add water - so canned food will come out much tastier.

After that, the fat should be divided into three parts. Two-thirds of the product must be cut small pieces and send to the beef. During the cooking process, the stew must be constantly stirred. Salt and spices are added to the meat 15 minutes before the end of cooking. As soon as the dish is ready, you can start laying it out in jars. Separately, you need to melt the remaining, third part of the fat, and then pour it into jars with the stew spread out. After that, they should be rolled up, cooled and sent to the refrigerator.

Canned meat can be prepared at home. So you can be sure of their quality. At the same time, you can conduct culinary experiments and combine several types of meat. The main rule is that the jars in which you will roll the stew must be sterilized. Also, lard must be added to the dish so that it does not turn out to be lean and tasteless. Ready-made canned meat will help you out in a situation where you need to hastily prepare a full lunch or dinner.

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Stew is a very convenient product. There are situations in life when food needs to be prepared quickly. And what could be better than opening a can of good stew and frying it with pasta or potatoes? With it you can cook any soup, cook tasty 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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Every housewife should have this product in their stocks. Everyone probably has such situations when there is no time for cooking. This is where homemade pork stew comes to the rescue.

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Store-bought stew does not always live up to our expectations. And we cook homemade stew to your 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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Home pork stew recipe number-1

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To make homemade stew you will need:

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Pork (shoulder is better) - 500 g;
Salo - 300 g;
Bay leaf - 1 pc.;
Salt, pepper - to taste.

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Advice: Stew is best done in glass jars which can be hermetically sealed. Sterilize jars. Canning jars can be sterilized different ways, for example, place clean, dry jars in the microwave for 3 minutes.

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Cooking:

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- Cut the meat into small pieces. excess fat better cut.

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- Salt, pepper. Mix thoroughly.

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- At the bottom of a sterilized jar, put a bay leaf, then put the chopped pork. Pack the pieces of meat tightly.

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- Then cover the jar with a sterilized lid and put 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 jar of stew in the oven for another 3 hours.
- Don't let the careless appearance of the jars scare you, these are the remains of the juice flowing from the jar. 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 solid white fat. To do this, cut the fat into small pieces, put it in a roasting pan and melt the fat at a low temperature. Drain the rendered fat into a clean container.

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

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- Remove jars with ready-made pork stew in a cool place. But keep in mind that such homemade stew is perfectly stored at room temperature.

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- When using home-cooked stew, remove unnecessary fat, take out the pork and use it as directed.

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Homemade pork stew recipe number-2

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To be sure of the quality and taste of this product, you should make it 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. spoons of salt

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pepper and bay leaf.

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Cooking:

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

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

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Half an hour before the end of cooking, add spices.

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

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Homemade pork stew recipe number-3

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Cooking:
1) Rinse the meat, cut into pieces.
2) As spices, we use bay leaf, peppercorns and ground pepper.
3) Salt the meat at the rate of 1 teaspoon without a slide per 500 g of meat, add pepper, bay leaf and chopped onion. We mix the mass.
4) At the bottom of the pressure cooker, put a special stand, which is included in the kit, lay out the meat. Add water, enough so that it is on the same level with the meat. Cover with a lid and put on fire. You can bring the mass to a boil over high heat. The fact that the water is boiling, we learn by the characteristic whistle. Immediately reduce the fire and cook on the smallest fire for 2 hours.
5) During this time, we will sterilize the jars 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. Do not put hot jars in cold water(may crack), and cold to hot - too.
7) We roll up the jars with lids. Homemade pork stew is stored in a cold place.

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Homemade pork stew recipe number-4

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To prepare stew at home, you need:

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Cut into 1 kg clean pork meat and putting it in a clean, dry pan,

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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 fire, while there is no need to add water - after all, fresh meat has enough moisture, which will be released during the slow cooking process.

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In the process of cooking the 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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Black pepper, it is advisable to use 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 recipe number-5

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We will need:

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Pork - 1 kg

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Salo - 500 g

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Bay leaf - to taste

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Salt and pepper - to taste

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Cooking:

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Cut the pork into small pieces, salt and pepper and mix well. Place a bay leaf on the bottom of a sterilized jar, place the pieces of meat tightly, cover the jar with a lid and place in a cold oven. Turn on the oven at 250 degrees, bring the meat to a boil, then lower the temperature to 150 degrees and cook for 3 hours. While the stew is languishing, prepare the lard. To do this, cut it into small pieces, melt the fat over low heat and pour into a separate bowl. When you take the meat out of the oven, fill it with fat, roll up the jar and cool. Store the finished stew in a cool place (in the basement, cellar or refrigerator).

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Homemade pork stew in a slow cooker recipe number-6

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Pork Stew Ingredients:

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boneless pork - 3 kg;
onion - 1 pc.;
bay leaf - 5 pcs.;
peppercorns - 12 pcs.;
salt - to taste.

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How to cook pork stew:

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Rinse the meat, cut into cubes across the grain. Put the pork into the 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, salt, add spices and seasonings and continue cooking in the same mode for another hour.
Arrange the finished stew in sterilized jars and roll up.

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Homemade pork stew recipe number-7

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Cooking meat stew is not a difficult process.

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

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Cooking:
meat cut large pieces, add salt, you can optionally add marjoram, mix.
Next, we prepare the jars, they must be washed and sterilized. In prepared jars, put 2 bay leaves, black pepper, 5-10 peas on the bottom of each jar.
Put the meat in each jar, alternating fatty pieces and lean. Then melt the lard, pour the fat into jars of meat.
Place 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 up to 200 degrees. At this temperature, cook the stew for 3 hours, then carefully remove the jars from the oven and roll up with clean scalded lids.

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During the preparation of the stew, the meat is boiled down by 40%, so you need to buy meat in volumes, given that 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 not put fat.

Homemade stew is a tasty, nutritious and long-lasting dish. Having prepared for the future a few jars of this delicacy, you will know that you have a supply of meat "for a rainy day." And unexpectedly descending guests will not take you by surprise. You do not know how to make stew at home? It doesn't matter - this article presents three main ways to prepare the said dish. Meat prepared in this way is stored for a long time without losing its taste. So, how to make stew at home? Let's look into this issue.

The traditional way

A fragrant, soft and tasty dish is obtained, aged. Since the meat is brought to readiness right in the jars, you need to prepare them in advance. Wash the container and sterilize. Cut the meat into slices (1 kilogram), put in an enameled bowl and salt (1 large spoon). To the bottom liter jar put a couple of bay leaves and a few peas Place the meat, alternating fatty pieces with lean ones.

How to make stew at home in the oven? Sprinkle a baking sheet with salt and put all the prepared containers on it. Turn on the oven to 200 degrees and simmer the workpiece for 3 hours. Then take out the jars and screw on the metal lids. You need to save the stew in a cool place (basement, balcony).

How to make stew in an autoclave?

Jelly-like in consistency and most delicate in taste, meat is cooked in a special device - an autoclave. Now we will tell you how to make stew at home with it.

In clean jars with a capacity of 0.5 l put (3-4 pieces) and peppercorns. This is followed by a layer of fresh fat, and on top of it - pieces of meat. Half of a small spoon is poured into each jar. Banks are twisted with tin lids and placed in an autoclave. Water is poured into the unit, then it is plugged and air is pumped in until the pressure rises to 1.5 bar. We light the fire and heat the container with the cans. When the pressure in the appliance reaches 4 bar, reduce the fire and leave the stew to simmer for about 4 hours. After that, we turn off the fire, do not open the lid of the autoclave until it has completely cooled down (about 12-20 hours).

How to make stew at home? Old grandmother's method

Put the pieces of meat in a bowl, salt and season with spices to taste. Modern hostesses have adapted to use “Seasoning for meat dishes» industrial production. We leave the workpiece to marinate for half an hour. In the meantime, wash and sterilize the jars. At the bottom of the containers we put laurel leaves and allspice. Next, fill the jars "up to the shoulders" with meat. We cover the whole glass container with blanks with metal lids, without twisting them, and put in a saucepan.

Cover the bottom of the dish first kitchen towel. Pour water into a saucepan and put it on fire. Bring to a boil, then reduce the gas. Leave the stew to languish for 4-4.5 hours. Watch the amount of water in the pot. It will boil away, so periodically you will have to add liquid. Then cork the hot jars and leave to cool. Store the stew in the refrigerator or basement.

So, we have told you some of the most common ways to take note of the option that you like more and prepare this dish for future use. Let you get a delicious homemade stew!