Cooking pork stew. How to cook stew at home: famous canned food.

I didn’t think that I would ever cook stew from pork. I didn’t believe at all that this could be done easily and simply, even at home. The process is very simple. It tasted perfect for us. A bit salty, but I think it's better, it's kind of a safety net for long-term storage. Moreover, I was going to file it not in pure form, and eat outdoors with potatoes or pasta.

I took pork a little with bacon, not a thick fatty film formed on top. The meat is not completely boiled, if you want it to fall apart into fibers, you can extend the process by 30 minutes.

Perhaps, in our time, you can buy good stew, but we still have to look for it, and it is not known how much it will cost. But this one is made by hand, you know what. Homemade pork stew is solid meat, a little fat on top and delicious jelly.

Until I kept it for a long time, but as they say everywhere, it stays calm for up to 6 months.

I will definitely cook such a stew in the summer to take it with me to nature ... try it too!

Cut the meat. The pieces are not large and not small, as you can see in the photo.

Salt.

Pepper and mix thoroughly with your hands.

Wash the jars well. Put a bay leaf and a few peppercorns on the bottom.

Arrange the meat in jars, tightly.

Cover the pork stew with lids and make a slight turn, i.e. do not twist tightly. Cover the bottom of the pan with a towel, put the jars. Pour water "up to the shoulders" of the jars.

Cover with a lid and put on a strong fire, when the water boils, reduce to medium. Leave for 2.5 hours.

If the water boils away, add more. It shouldn't boil too hard!

Carefully remove hot jars with home-cooked pork stew from the water, tighten the lids. Turn over, wrap until completely cool. Remove to a cool place.

Enjoy your meal.

Stew is meat that is cooked by stewing and then preserved. This is an absolutely finished product, which is stored for a very long time and is used as an additive in various dishes. For example, in porridge, vermicelli, potatoes.

You can also cook soup with stew or just make a sandwich. Either way, it will be delicious. In stores, you can see many types of such products on the shelves. But we suggest you learn how to cook stew at home.

Stew can be cooked from different types meat - pork and beef, lamb and rabbit, as well as poultry meat. Consider the recipe for cooking pork stew.

Stew at home - pork recipe

5 kg pork ( fresh fillet),
2 kg fat,
salt,
allspice,
Bay leaf.

Wash the meat and cut into pieces 3-5 cm in size.
Cut the salo into cubes 1-1.5 cm in size.
We spread the meat and lard in a wide saucepan and put it on low heat. You need to let the fat melt out of the fat.
Stirring, stew the meat (make sure that it does not burn).
We put allspice and bay leaf. Salt the stew later to taste.
The stew should be boiled like jelly - 6-7 hours on low heat. The pot must be covered with a lid. Meat should be stirred occasionally.
The meat is considered ready when it can be easily divided into fibers. The fat should be light and transparent.
The final stage of preparation is laying the stew in sterile jars and rolling them up with lids.

Stew at home - chicken recipe

To prepare this recipe you will need:

1 chicken breast,
3 legs,
Bay leaf,
black peppercorns,
salt and spices (optional).

How to cook stew at home?

My meat for stew, cut off the skin from it and excess fat. Remove large bones and cut into medium-sized pieces. Salt, season with spices and put them in a saucepan.
Mix everything so that the spices and salt are evenly distributed. Then put the pot with the stew in the refrigerator for 30-40 minutes.
We take sterilized jars (in this recipe, two of 700 g each), put 10 peppercorns and 2 bay leaves in each.
We take out the stew from the refrigerator and put it in jars. Then we cover the jars with lids and scroll them slightly to fix them.
We take a pan and put a towel on the bottom. We put banks on it.
Pour water into the pan (the level is on the shoulders of the cans), cover it with a lid and put it on a strong fire.
As soon as the water boils, we reduce the fire to a minimum and cook the stew for 4.5 hours. After that, we take out the cans of stew and roll them up well.

How to cook stew? What is stew? This is meat that is cooked by stewing. Or is it also called canned stew.

Still, how to cook stew? There is nothing difficult in its preparation at home. Let's try to cook. First, let's start preparing the products.

Stew at home - a recipe with bacon

To prepare this recipe you will need:

fresh meat - as mentioned above, you can use any meat;
fat - the amount of fat should be less than meat about five times;
salt - at the rate of 1 teaspoon per kilogram of meat;
bay leaf, peppercorns;

How to cook stew at home?

Sliced, for convenience, into small pieces of meat must be put in a dry pan (this is a prerequisite, since fresh meat contains a sufficient amount of moisture necessary for its preparation), salt and put on a very small fire.
If you use a large amount of meat to cook stew, then you can not put everything in the pan at once, but add it as the volume decreases. Just do not delay with the addition of meat longer than 1 - 1.5 hours. It takes 4 to 6 hours to cook the stew. Of course, you will have to be patient, because during this time you will have to remember to stir it.
After - after 2-3 hours, finely chopped lard is added to the meat for stew (it is necessary to use half of the total prepared lard). And only at the end of cooking, a bay leaf is placed in the stew.
hallmark cooking stew at home, it is considered that when cooking an onion tab, and garlic cannot be done. This is due to the short shelf life of the stew.
The readiness of the stew is determined by taste.
While the stew is hot, it must be decomposed into a dry container, you can use glass jars.
Now it's time to use the remaining lard for the stew. It must be melted and poured into the container, pouring them over the cooled meat. This also allows you to increase the shelf life of the stew.

Tips for making stew at home

To use the stew in cooking, it must be added shortly, about five minutes before the end of cooking the main dish. This is because the stew is finished product. The use of stew will reduce the cooking time and, importantly, will simplify the cooking itself. Also important quality of stew is that it has a long shelf life, moreover, while maintaining all nutritional value. To cook the stew, you can use various meats - this is fresh pork, beef, lamb, rabbit, or even poultry.
For cooking beef stew it is preferable to take fresh, not frozen beef big chunks boneless (fillet). Already chopped meat is also suitable - azu or goulash.
Since beef does not contain the right amount fat, then in order to cook stew from it, you must use another fat, for example, lard. When cooking pork stew, then you can use cut fat from meat, that is, at the end of cooking, you need to melt the lard and pour the stew over it.
During the cooking of stew, beef tends to boil down by about 40%. That is, to cook stew, you need to purchase fresh meat more than you want to get stew. Here is an approximate calculation: the consumption rate is 70-100 g of stew per person-day. That is, if 10 people go hiking for 10 days, it is necessary to purchase 10-14 kg of fresh boneless meat and 2-3 kg of fat.
Now let's talk about packing stew at home. In addition to glass jars, many people use foil milk bags or aluminum cans. The choice of container is not fundamentally important. The most important thing is that the container for the stew is clean and sterile. To do this, pour the container with boiling water and dry.

Today you will learn how to cook beef stew. Stew, in other words, stew is considered one of the best meat products. They happen in a situation where cooking dishes from fresh meat is impossible due to lack of time, or you just want to cook meat snack on the hastily or for some other reason. A valuable quality of stew is that it can be stored for more than one year, while maintaining its nutritional value. Moreover, self-cooked stew does not shock when you start using it in cooking. You can’t say the same about stew sold in stores. You can never say with certainty whether fresh meat was used in cooking, and is it meat at all ?!

beef stew recipe

In order to cook beef stew, take following products:

Fresh beef meat;

Salo - 5 times less in quantity than the meat itself;

Salt - no more than 1 teaspoon per kilogram;

Bay leaf, peppercorns;

Containers for packaging.

How to cook beef stew?

To cook beef stew, meat cut into small pieces must be put in a dry pan, do not forget to salt and put on a very small fire. Since fresh meat contains the necessary amount of moisture, which will be displaced from it during stewing. At in large numbers beef, it can be laid out in parts, that is, added to the pan, as the volume decreases, the whole process of laying out the meat should stretch for a maximum of 1-1.5 hours.
Within 4-6 hours we will have to follow the process of cooking beef stew. After about 2-3 hours, you need to cut ½ of the prepared fat into small pieces and add to the meat. Let the beef stew continue to simmer.
After 6 hours, that is, at the end of cooking, add peppercorns and bay leaf to the beef stew.
It is not recommended to invest in beef stew, nor onions - due to long storage.
The readiness of the beef stew is determined by taste. Until the stew has cooled down, it is necessary to decompose it into containers (you can use glass jars). And the last step in preparing the stew is to melt the remaining ½ of the fat and pour it over the cooled stew, laid out in jars. This also allows you to keep the stew for a long time.

Useful tips on how to cook beef stew

It is best to take fresh beef in large pieces (fillets). But already chopped meat - azu or goulash - can also come up. Frozen meat is not recommended.
Since beef is considered not fatty meat, that is, it does not have required amount fat for cooking stew, therefore, when preparing beef stew, it is advisable to use lard. If you are making pork stew, then the fat is cut off from the pork first, and at the end of cooking it is melted and poured into jars on the stew.
Cooking rate beef meat for stew is approximately 40%. This means that more fresh meat must be purchased than we expect to receive stews. Based on the consumption rate, we make a calculation: 70-100 g of stew per person-day, that is, 7-10 kg for 10 days for a family of 10 people. That is, it is necessary to purchase 10-14 kg of fresh beef meat and do not forget 2-3 kg of fat.
As containers for beef stew, you can use not only glass jars, but also foil bags or aluminum cans. The only condition that must be met is that the container must be sterile. To do this, it must be washed in advance, poured over with boiling water and dried.

Delicious homemade stew is a real find for any housewife. Such a preparation is a good help when you need to cook dinner in a hurry. The proposed blank is universal, not only due to minimum quantity interchangeable meat ingredients but also ease of preparation.

Using this step by step recipe with a photo, you can cook stew from the meat that you have: pork, beef, chicken or rabbit meat.

To prepare stew at home, you will need the following ingredients:

1 kg of meat (beef, pork or chicken);

100 gr fat;

1 tbsp salt;

peppercorns;

Bay leaf.

How to make stew in the oven

Before cooking the workpiece, you need to prepare all the products. We take the chilled meat and cut it into large cubes, salt, let stand for a while.

As I said, any meat can be used for this recipe: both fatty and not so much. Today I will make pork stew.

Lay on the bottom peppercorns, bay leaf. Put the prepared pieces of meat on top, not tightly, leaving a small distance between them.

We put the jars on a baking sheet and send them to a cold oven. We heat it up to 250 degrees, as soon as it boils, we reduce it to 180. The cooking time is 2.5 hours.

Finely chop the lard and put it in a frying pan with a thick bottom.

If desired, you can scroll it in a meat grinder. We put on low heat and melt the fat for about 30 minutes.

We take out the finished meat from the oven, pour melted lard on top and turn the jars upside down. When the fat hardens, the stew is ready for storage.

It can be served on the table with any cereals, potatoes and pasta.

Homemade stew keeps well both in the refrigerator and in the basement.

It is unlikely that home-cooked pork stew is sold on the market. But it is quite possible to cook such preservation at home. Canned homemade pork stew is not necessarily for the winter. If you like to travel with your family or live in a country house in the summer where there are no suitable conditions to cook dinner, then this the best option storage ready and amazing tasty meat. It is clear that canning pork at home is much more expensive than buying a jar in the store. But this product is environmentally friendly and apart from salt and spices, nothing else is added to the jar. Therefore, if it is possible to buy homemade pork, then it is better to cook it at home, and from.

Ingredients for Homemade Pork Stew:

Goes to 1 half-liter jar:

Pure pork pulp - 420 g;
Pork fat - 70 g;
Salt - 1/2 tsp;
Ground pepper - 1 pinch;
Bay leaf - 1 pc.;
Peppercorns - a pinch (about 5 pcs.).

How to cook homemade pork stew in the oven:

1. First take two bowls and process the meat. Select the beautiful pulp, cut it large pieces. The size of one piece is 3-4 centimeters. Please note that we have pork without veins and chaff, but pieces of lard are allowed. Place all chopped pork in one bowl.
For lard, take another bowl. Remove the skin from the bacon. In the recipe, we described that if the product is fresh, then the skin comes off easily. A piece of bacon should be 1.5 to 3 centimeters in size. But not too small so that it does not burn out during frying.

2. Unlike seaming, we do not sterilize jars for this recipe, but we do wash them with soda. Rinse the dishes thoroughly.

Put a pinch of peppercorns on the bottom of the container. And salt, so that it is convenient for you, immediately measure, pour on a saucer and add small pinches to the layers of meat.

3. Since we have already prepared meat and lard and laid out in different bowls, it costs nothing to put it in jars.

4. Line up the jars in one row and evenly lay the first layer of pork. Immediately add some salt, one bay leaf and ground pepper.
Advice: do not pack the pork pulp very tightly; juice should circulate between the pieces.

5. Add more meat to the jars, and put pieces of lard on top.
Advice: the fatter the pork, the higher its layer will be. Since at a high temperature the fat will immediately begin to melt, and its fat will flow down. So it turns out that the most "dry" pieces will boil in own juice and fat. It turns out that this way the fat is distributed evenly throughout the jar. Remember, we put the clean pulp on the bottom of the jar, the fatter pieces in the middle and place the fat on top.

6. Now let's prepare a baking sheet for cooking stew at home in the pork oven. Since we will also send cold jars to a cold oven with raw meat, at the bottom of the stew can burn even before the fat forms there. To prevent this, lay a towel or a piece of burlap on the bottom of the baking sheet and pour cold water over it.
Advice: another good way so that the stew does not warm up at the bottom of the jar - this is to pour about a centimeter layer on a baking sheet table salt, and already put the pork jars on the salt. it The best way, because you don’t have to worry until the end of cooking. And the jars will be intact and you don’t need to pull the oven all the time to add water.
Now the lids. In principle, how to cook pork stew at home is already clear. You can roll up as regular banks turnkey, and in jars with screw caps. Only here the main task is not to spoil those covers with which you will roll. Banks should be sent to the oven covered. If you roll in half-liter Soviet cans, then cover them iron lids“Without rubber bands” (with the lids that you will preserve). If you have screw caps, then pay attention to their inner surface - it is rubberized. That is why screw caps cannot be sent into the oven! Homemade pork stew in twist jars is covered only with ordinary iron lids without rubber bands or foil.
Place the baking sheet with the stew in a cold oven and immediately set the temperature to 250 degrees Celsius.

7. Exactly one hour after turning on the oven, broth will form in the jars and their contents will boil.
Important point: if you are cooking pork stew at home on a baking sheet with water, then keep in mind that water has such a property to boil away. In this case, you need to have boiling water in the kitchen. And as soon as you see that the water has boiled away in the pan, immediately add boiling water.

8. After boiling the contents of the jars, you need to lower the oven temperature by about 150 degrees. But be sure to make sure that the broth in the jars boils slightly. From now on, mark 3 hours. Exactly after this much it will be possible to preserve the stew. And 10 minutes before the end of cooking, boil the screw caps with which you will roll.

Advice: if the meat is fried by more than 2/3 of the can, then 30 minutes before the end of cooking, you can take several cans of stew and gradually add a little of them to the rest and pour the juice. But at the same time, make sure that there is 2 centimeters of empty space to the top. After this procedure, return the stew to the oven, “finish” the remaining 30 minutes. Be sure to check how the stew boils. The broth should not boil strongly.

After turning off the oven, homemade pork stew is ready. Carefully remove the baking sheet, take one jar at a time, remove the lids or foil with which they were baked and immediately tighten with hot screw caps. If the jars are Soviet, then put rubber bands in those lids with which they were covered during cooking and roll them up under the key.

Homemade, made with care, diligence and love is always tastier, and stew is no exception. In this article, we will talk about how to prepare stew at home, which will impress everyone who tries it with its taste.

Such a popular product as stew, of course, can always be bought at any store, but many who care about their health and the health of loved ones are confused by the quality. Yes, indeed, buying low-quality stew is as easy as shelling pears, but finding a good one among the mass of jars full of labels is extremely difficult! Therefore, in order not to take risks, we suggest learning how to cook stew at home on your own, especially since it is so simple!

Homemade stew can be made from any type of meat - lamb, pork, beef, chicken, rabbit, etc. Only the cooking time of the stew will differ depending on the type of meat chosen. No special equipment is required to prepare this dish - only good meat, glass jars with a volume of 0.5-0.7 liters and a large saucepan.

If the stew is made from beef, pork, lamb, then it is better to buy fresh meat in the form of fillets in large pieces. Already chopped meat options are also suitable - azu or goulash. Pork for stew must be fatty, and this fat must be immediately cut off from fresh meat. Chicken stew can be made from pieces of meat with bones, from a rabbit - from meat from the legs. Never buy frozen meat for stew, only chilled.

Making a successful homemade stew is not difficult at all. For better preservation of the stew, it is very important to sterilize the dishes well - jars and lids. Lids can be either tin rolling or plastic, the first ones need to be greased on top so that they do not rust. A cellar or other cool place is suitable for storing stew. Subject to all conditions: proper cooking, high-quality sterilization of lids and jars, stew can be stored up to 5 years.

Universal recipe for homemade stew

Photo: liveinternet.ru

You will need: fresh meat, for every 5 kg of meat - 1 kg lard, for every 1 kg of meat - 1 tsp. salt, bay leaf, peppercorns.

How to cook homemade stew. cut meat large pieces, salt, if desired - sprinkle with marjoram, mix. Sterilize jars for stew, put 1-2 laurels, black peppercorns on the bottom of each (do not use laurel for rabbit stew), put meat in jars, alternating lean and fatty pieces. pork fat melt, pour into jars for meat. Put the jars of meat on a baking sheet in a cold oven. The baking sheet must be sprinkled with coarse salt in advance. Turn on the heat to 200 degrees, cook the stew for 3 hours, then take out the jars and roll them up with sterilized lids.

During the preparation of stew, beef is boiled down by 40%, so meat must be purchased in volumes that take this into account: to get 7-10 kg of stew, you need to buy 10-14 kg beef fillet. It should also be borne in mind that for better storage, the stew is poured with fat, and there is not enough fat in beef, so another 2 kg of lard will be required for the same amount of beef for stew. Pork stew should not be poured with lard.

There are other cooking options. homemade stew- for this, the meat is stewed for several hours in water or in its own juice on the stove in a large saucepan. The proposed recipe is good in that it eliminates the need to do the work of shifting the meat: it is immediately laid out in jars. Also, thanks to quenching in the oven in jars, the possibility of violating the sterility of jars is excluded, the main thing in this case- Sterilize the lids well. For another way to cook homemade stew, see the video recipe.

Video recipe for cooking homemade stew

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