Canned cherries in an autoclave in their own juice with sugar. Canning in an autoclave Apple compote in an autoclave

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Autoclave recipes

CANNED MEAT

1. Beef stew. Lamb stew

2. Pork stew

3. Meat stewed in tomato

4. Beef, pork and lamb boiled in its own juice

6. Solyanka with meat

CANNED POULTRY MEAT

7. Chicken in its own juices

8. Chicken with rice

9. Poultry boiled in oil

CANNED FISH

10. Fish fried in oil

11. Natural fish in oil

CANNED VEGETABLES

12. Summer salad

13. Eggplant caviar

14. Pickled cucumbers

15. Pickled tomatoes

COMPOTES

16. Compote of berries and fruits

Lookup table

Sterilization modes

CANNED MEAT

Meat for canning must be mature, i.e. kept after slaughter in

during the day.

1. Recipe for canned food - “Stewed beef”, “Stewed lamb”

2. Recipe for canned food - “Stewed pork”

Cooking technology :

1. wash jars and lids;

2. cut the meat into pieces weighing 50-120 g;

3. chop the onions;

5. mix the meat with chopped onions (if desired, you can increase the amount

onions and add carrots), salt and fat (vegetable oil);

6. place the raw materials in jars so that there is 2-3 spaces left before the lid

7. roll up the cans;

3. Recipe for canned food - “Meat stewed in tomato”

Cooking technology :

1. wash jars and lids;

3. cut the meat into pieces weighing 50-60 g;

4. chop and fry onions in fat;

5. mix the meat with fried onions (if desired, you can increase the amount

onions and add carrots), salt, sugar, tomato paste, red pepper;

6. place the raw materials in jars, so that there is a gap of 5-6 cm to the lid;

7. roll up the cans;

8. begin the sterilization process.

4. Recipe for canned food - “Beef, pork and lamb boiled in their own

juice"

Cooking technology :

1. wash jars and lids;

2. Place bay leaf and black pepper on the bottom of the jar;

3. cut the meat into pieces weighing 50-70 g,

4. boil the meat for 10-15 minutes in boiling water;

5. mix the meat with salt and place in jars, so that up to the lid

there was a void of 2-3 cm left.

6. pour broth over meat;

7. roll up the cans;

8. begin the sterilization process.

5. Recipe for canned food - “Goulash”

Cooking technology :

1. wash jars and lids;

2. place a bay leaf on the bottom of the jar;

3. cut the meat into pieces weighing 30-40 g,

4. fry in meat and fat for 35-40 minutes;

5. chop the onions;

6. mix the meat with salt, onion, sugar, black pepper, tomato paste and flour;

7. Place the raw materials in jars so that there is 2-3 cm of space left before the lid.

8. roll up the cans;

6. Recipe for canned food - “Solyanka with meat”

Cooking technology :

1. wash jars and lids;

2. cut the meat into pieces weighing 30-40 g,

3. chop and fry onions in fat;

4. cut the carrots;

5. chop the cabbage;

6. saute (fry in a dry frying pan until light brown) flour;

7. mix meat with flour, tomato paste, onion, carrots, cabbage, salt, pepper

black, sugar;

8. place the raw materials in jars so that there is 2-3 cm of space left before the lid;

9. roll up the cans;

CANNED POULTRY MEAT

7. Canned food recipe - “Chicken in its own juice”

Cooking technology :

1. wash jars and lids;

2. cut the chicken into pieces weighing 50-120 g;

3. cut the carrots;

4. Place black pepper and bay leaf on the bottom of the jar;

5. mix the meat with chopped carrots (if desired, you can increase the quantity

carrots), salt;

7. roll up the cans;

8. begin the sterilization process.

8. Canned food recipe - “Chicken with rice”

Cooking technology :

1. wash jars and lids;

3. fry chicken pieces in vegetable oil;

4. chop onions and carrots;

5. Boil rice in boiling water (8-10 minutes);

6. mix rice with butter;

7. Place black and allspice pepper on the bottom of the jar;

8. mix fried chicken meat with chopped carrots and onions (optional

you can increase the amount of carrots), salt and rice;

9. place the raw materials in jars so that there is 2-3 cm of space left before the lid;

10. fill with broth or water;

11. Roll up the jars and begin the sterilization process.

9. Recipe for canned food - “Poultry boiled in oil”

Cooking technology :

1. wash jars and lids;

2. cut the chicken into pieces weighing 25-50 g;

3. boil chicken pieces;

4. mix the boiled meat with salt;

5. Place black pepper and bay leaf on the bottom of the jar;

6. place pieces of meat and butter in jars, so that up to the lid

there was a void of 2-3 cm;

CANNED FISH

10. Recipe for canned food - “Fried fish in oil”

Cooking technology :

1. wash jars and lids;

3. fry the fish in vegetable oil;

4. Place black pepper and bay leaf on the bottom of the jar;

5. mix fried fish with salt;

6. place the raw materials in jars so that there is 2-3 cm of space left before the lid;

7. pour in the remaining vegetable oil;

8. roll up the cans;

9. begin the sterilization process.

11. Canned food recipe - “Natural fish in oil”

Cooking technology :

1. wash jars and lids;

2. cut the fish into pieces weighing 50-80 g;

3. Place black pepper and bay leaf on the bottom of the jar;

4. mix fish with salt;

5. place the raw materials in jars so that there is 2-3 cm of space left before the lid;

6. pour in vegetable oil;

7. roll up the cans;

8. begin the sterilization process.

CANNED VEGETABLES

12. Recipe for canned food - “Summer Salad”

Cooking technology :

1. wash jars and lids;

2. cut cucumbers into rings, tomatoes into 8 parts, bell pepper into strips;

3. Place sliced ​​vegetables in jars in layers in the following sequence -

bell peppers, cucumbers, tomatoes;

4. boil water for the marinade;

5. add and dissolve salt, sugar and vinegar in water;

6. pour the marinade over the vegetables in the jar, so that there is enough left to cover

void 2-3 cm;

7. roll up the cans;

8. begin the sterilization process.

13. Canned food recipe - “Eggplant caviar”

Cooking technology :

1. wash jars and lids;

2. cut the eggplants into 2x2 cm cubes;

3. cut carrots and bell peppers into strips;

4. cut the onion into cubes;

5. fry the onion in vegetable oil;

6. chop onions and carrots;

7. mix the prepared vegetables with tomato, vegetable oil, salt,

sugar, vinegar;

8. place the raw materials in jars so that there is 2-3 spaces left before the lid

9. roll up the cans;

10. Start the sterilization process.

14. Recipe for canned food - “Pickled cucumbers”

Cooking technology :

1. wash jars and lids;

3. wash the cucumbers;

4. place prepared cucumbers in a jar;

5. prepare the marinade (for a 3-liter jar) - for 1.5 liters of water, 70 g of salt, 50

7. Roll up the jars and begin the sterilization process.

15. Recipe for canned food - “Marinated tomatoes”

Cooking technology :

1. wash jars and lids;

2. place bay leaf, black pepper, garlic, dill on the bottom of the jar;

3. wash the tomatoes;

4. place prepared vegetables in a jar;

5. prepare the marinade (for a 3-liter jar) - for 1.5 liters of water, 60 g of salt, 100

sugar, 75 ml vinegar (9% - th)

6. pour in the marinade so that there is 2-3 cm of space left before the lid;

7. Roll up the jars and begin the sterilization process.

COMPOTES

16. Recipe for compotes - “Compote of berries and fruits”

Cooking technology :

1. wash jars and lids;

2. prepare berries and fruits for canning;

3. put fruits or berries in jars in layers;

4. boil water for syrup (250 grams of sugar per 2.5 liters of water);

5. add and dissolve sugar in water to prepare syrup

6. Pour hot syrup over the fruit in the jar until it reaches the lid.

there was a void of 2-3 cm;

7. roll up the cans;

8. begin the sterilization process.

Reference table for the relationship between the volume and mass of products (weight in grams)

STERILIZATION MODES

Notes:

1. To ensure free expansion of liquid in sealed jars when heated

the liquid level in the jars should be 1.5-2 cm below the top edge of the jars

depending on the capacity of the cans.

2. Meat and fish products are not allowed to be sterilized in 2 and 3 liter jars.

3. Increase the holding time for old lamb and beef by 15-20 minutes.

4. The duration of sterilization of products can be specified based on

own experience in preparing canned food.

5. The temperature of the product before packaging, as well as before sterilization, should not be

below room temperature.

6. Deviation from the set sterilization temperature should not exceed +2 o C.

With the amount of sugar specified in the recipe, cherries canned in an autoclave are moderately sweet and not cloying. It can be eaten as an independent dessert, or used to prepare sweet dishes: layer and soak cakes, and make compote from the resulting syrup.

Recipe ingredients (for 1 0.5 liter jar):

• 250 grams of pitted cherries
• 2 tablespoons granulated sugar.

Pour cherries into the jars up to the neck (you can use either fresh or frozen). During the cooking process, the berries will “settle” up to the shoulders of the jar. Add 2 tablespoons of sugar to each jar.

Boil the lids for the jars for 15 minutes, roll up the jars and place them in a pressure cassette. The Hanhi autoclave cassette, for example, includes 5 0.5 liter jars.

Screw the cassette tightly from above using a key.

Place in an autoclave, fill with water until completely covered, close with a lid and heat on gas to 80 degrees. You can turn it off and wait until it cools down completely.

When the machine has completely cooled down, remove the jars from the autoclave. The cherries in their own juice are ready and will delight you with an excellent taste, just like other recipes!

A SELECTION OF RECIPES FOR CANNING TOMATOES 1. Ruby tomatoes 2. Hot-sweet tomatoes 3. Tomatoes in their own juice 4. Tomatoes with basil 5. Tomatoes without vinegar 6. Barrel tomatoes from a jar 1. Ruby tomatoes Ingredients for canning: Tomatoes - 3 kilograms of medium-sized fruits, smooth and round, red beets - 2 small pieces, carrots - 2 small carrots, apples - 2 small sweet and sour apples, onions - 2 onions. For pouring tomatoes (per 3 liters of water): Vinegar 9% - 150 milliliters, salt - 1 tablespoon, sugar - 3 tablespoons. Wash the beets, apples, carrots well, peel and wash the vegetables again. We clean and wash the onions. Cut the beets and apples into small slices, carrots into slices, and cut the onion into half rings. Place the vegetables in jars (this amount of vegetables is designed for 6 liter jars). Wash the tomatoes, then dry them and place them tightly in jars. Pour boiling water over the tomatoes in the jars, cover with lids and leave for 40 minutes. Drain the water from the jars into a saucepan, boil it and pour it over the tomatoes again for 40 minutes, cover the jars with lids. Then drain the water from the tomato into a saucepan and bring it to a boil. Add all the marinade ingredients to boiling water, boil for a few minutes and pour the marinade over the tomatoes. Roll up the cans of tomatoes, turn them upside down and wrap them up. Let them sit until they cool down. 2. Spicy-sweet tomatoes Ingredients for canning for a 3-liter jar: Tomatoes - 1.5 kilograms of small ripe tomatoes, onions - 2 medium-sized onions, garlic - 4 cloves, hot pepper - 1 piece, sweet pepper - 3 small peppers. Pouring for tomatoes: Water - 1.5 liters, vinegar 9% - 2 tablespoons, salt - 2 tablespoons, sugar - 4 tablespoons, three bay leaves and 7-10 black peppercorns. Wash and dry all the vegetables. Let's prepare a 3-liter jar for preservation (or jars, you can divide this amount of vegetables into 3 liter jars), wash it and pasteurize it. Place the whole pepper with stalks and seeds on the bottom of the jar (or one pepper in each liter jar). Add bay leaf, hot pepper (cut into pieces) and peppercorns, also put onion (cut into half rings), garlic and tomatoes in the jar. Pour boiling water over the tomatoes in the jar and let stand for 5-7 minutes. Drain the water, bring it to a boil again, add all the ingredients for the marinade, except vinegar. Boil the filling for 5 minutes. Pour the bite into the marinade, remove it from the heat, pour the tomatoes in the jar. We roll up the tomatoes, turn the jars over, wrap them and cool them upside down under the “fur coat”. 3. Tomatoes in their own juice To prepare the preserve: 2 kilograms of dense and small whole tomatoes, 1 kilogram of soft ripe tomatoes, onions - 2 medium-sized onions, juice of one lemon, basil - 1 bunch, bay leaf - 3 leaves, parsley - 5 - 7 sprigs, 1 teaspoon of dried thyme, salt - add salt to taste, but not too much. Cut soft ripe tomatoes into slices, chop onion and parsley into small pieces. Place chopped tomatoes, onions, parsley in a thick-bottomed pan, add lemon juice - mix everything, and then put on fire. Bring the vegetables to a boil, then reduce the heat and add a little salt to your taste. Cook the tomatoes in a saucepan over very low heat, stirring frequently, for 30 minutes. After this, rub the boiled tomatoes through a sieve, you can beat them in a blender, and then strain through cheesecloth. For the remaining dense and whole tomatoes, carefully remove the place of attachment to the bush and scald them with boiling water. Drench the tomatoes in cold water, then scald them again with boiling water and again in cold water. We need this to effortlessly remove the skin from the tomatoes. Wash the liter jars thoroughly, put 5-6 basil leaves and peeled “naked” tomatoes into each. Fill the tomatoes in the jars with the tomato puree that we prepared, cover them with lids and sterilize for 30 minutes. Then we roll up the tomatoes in the jars with lids, turn them over and wrap them to cool. 4. Tomatoes with basil Tomatoes taste sweetish-spicy. So, for a 3-liter jar we will need: - 1.5 tablespoons of salt - 6.5 tablespoons of sugar - 1 level teaspoon of citric acid - 1-2 sprigs of basil (if you use purple, the color of the brine will be slightly pinkish ) - about 2 kg tomato - 2-3 teeth. garlic (optional) Place 1-2 sprigs of basil, 2-3 cloves on the bottom of sterilized jars. garlic, fill to the top with tomatoes and pour boiling water for 10 minutes. Cover with sterilized lids. Pour water into a saucepan, boil and pour again for 10 minutes. Pour the water back into the pan, add salt, sugar and lemon juice. Boil, pour into jars and roll up. Turn the jars over, wrap them and leave until completely cool. Try it, it's very tasty! 5. Tomatoes without vinegar Ingredients (per 3 liter jar): 5 tbsp. l. sugar with a slide, 2 tbsp. l. salt without a slide, 1 tsp. citric acid. Spices: 2-3 cloves garlic, peppercorns, cloves, cinnamon pieces. Preparation: Place the tomatoes in a jar. Pour boiling water over, let cool, drain the water. Pour salt, sugar and citric acid into a jar. Pour boiling water over again and roll up. I did this last year, but I didn’t have any spices on hand and didn’t expect it to turn out so well. The tomatoes turn out sweetish and not at all spicy. You can't even feel the acid. Very good for those who cannot have vinegar. Very unexpected - add cinnamon. It was a revelation for me. It did its job and improved the taste of the tomatoes. They drank the brine as soon as the jar was opened. For a liter jar - 2 tbsp sugar. level spoons, salt - a little more than half a tablespoon, and a coffee spoon of citric acid. 6. Barrel tomatoes from a jar Ingredients: tomatoes (about 1.5 kg for a 3-liter jar); 8 black peppercorns; 8 peas of allspice; 6 bay leaves; 4 cloves of garlic; 20g mustard powder; a piece of hot pepper; a bouquet of greens (cherries, currants, horseradish, dill); for 1 liter of cold boiled water 2 tbsp. heaped tablespoons of coarse salt; white cotton rags; mustard powder for sprinkling. This recipe is for lovers of CORE, BARREL tomatoes!! The night before or early in the morning, boil water at the rate of 1.5 liters per 3-liter jar. We need cold boiled water. Place all the spices, a bouquet of herbs, and mustard into clean, dry jars. Next, thoroughly wash the tomatoes and prick them with a toothpick in several places. Dilute salt in 1 liter of boiled water at room temperature and pour the brine into a jar of tomatoes. Place a parboiled white cotton cloth on the tomatoes and sprinkle a tablespoon of mustard powder on it. This is done to prevent mold from forming on top. Leave the jar, without closing the lid, at room temperature for 1~2 weeks. After this time, cover with a plastic lid (without removing the cloth) and put in the refrigerator for final ripening. Ready in 2~4 weeks. Along the way, the brine may evaporate a little or mold may appear on top, then add water and replace the rag with mustard with a new one. That's it!

Proper preservation of vegetables allows you to preserve most of their beneficial substances and turn the preparations into inexpensive and complete sources of vitamins and minerals. There are much more of these components in vegetables than in fruits. Home canning of vegetables in an autoclave allows you to make the preparation process quick and with minimal effort - and this applies to almost the entire range of products.

If we take into account the professional classification, in a home autoclave you can prepare natural, canned snacks and lunches, vegetable juices and marinades, and tomato-based products. Natural canned food includes those made from one or more vegetables with sugar, salt and acids, filled with water and sterilized. Snack bars include vegetable products with added vegetable oil, spices, tomato juice, and herbs. They most often undergo pre-treatment before preservation and are more nutritious.

Rules for preserving vegetables in an autoclave

Vegetables are prepared in an autoclave, in most cases following the following algorithm:

1. Selection of vegetables - ripe, without rot or other defects.
2. Processing – washing, sorting, peeling, cutting, cooking or other preliminary heat treatment (if necessary).
3. Place clean jars of aromatics and spices in the bottom according to the recipe.
4. Adding vegetables (almost always done without tamping).
5. Creating a fill. This usually requires hot water (about 80 degrees Celsius) with salt, sugar and vinegar.
6. Adding hot pour to jars. In this case, it is important to leave about 2 cm to the lid - during the sterilization process, the composition will expand and it needs space.
7. Closing jars using metal lids.
8. Sterilization of jars in an autoclave under certain conditions of temperature and pressure.
9. Removing the cans after the autoclave has cooled.

General standards for sterilizing canned vegetables in an autoclave:

Recipe for canned eggplant in an autoclave

These classic canned vegetables in an autoclave are made from the following ingredients:

• blue – 3 kg;
• sweet pepper – 2 kg;
• tomatoes – 1 kg;
• onion – 500 g;
• carrots – 1 kg;
• sunflower oil – 1.5 tbsp.;
• salt – 2 tbsp.

Early eggplants are best suited for this recipe (they don’t have many seeds yet). They need to be cut into slices, salted and left in the pan for 3 hours until the juice appears. At this time, you need to chop other vegetables: grate carrots, cut onions and peppers into rings, tomatoes into quarters. Each ingredient must be fried separately in sunflower oil, and only then mixed. Place eggplants in clean jars, the next layer is vegetables, and so on, fill them in layers to the top. Sterilization time in an autoclave is up to 15 minutes.

Canned tomatoes in an autoclave

Preserving vegetables in an autoclave in their own juice is common - for example, to cook a tomato you need:

• medium-sized tomatoes – 12 pcs.;
• freshly squeezed tomato juice – 1 tbsp.;
• black pepper – 4-5 peas;
• salt – 1 tsp.

Wash the tomatoes and keep them in boiling water for 30 seconds to then peel them. Put pepper and salt into the jars, place the tomatoes very carefully (do not squeeze them under any circumstances!), heat the tomato juice to about 80 degrees Celsius and pour it into the jars. After the container, you can seal it tightly with metal lids. Closed jars should be placed in an autoclave and sterilized for 15 minutes. The finished product stores well and is versatile: it can be consumed in its pure form or made as a component of dishes (for example, pizza).

Recipe for canning cucumbers in an autoclave

You can make preparations for the winter in an autoclave, including cucumbers. In this recipe we will look at preparing crispy pickled fruits. For this you need:

• medium-sized cucumbers;
• salt – 5 g per half-liter jar;
• garlic cloves – 3-4 pcs.;
• fresh dill;
• black pepper – 0.5 tsp;
• vinegar – 1 tsp;
• water.

We select the proportions of products depending on the volume of cans used. Add spices to taste. For preservation we select hard cucumbers. Ideally, they should be collected no later than 24 hours before cooking. Cucumbers can be canned whole (which will keep them crisp), for sandwiches (cut into strips), or for salads (cut into rounds). The last two options practically do not allow you to achieve the required crispness, but they provide convenient use of canned food.

Add a branch of fresh, pre-washed dill to each jar. Next we add peppercorns and garlic. If desired, the recipe can be supplemented with 1 tsp. mustard seeds and a little finely chopped onion. If you like spicy dishes, add 1 tsp. crushed dry red pepper.

Next, prepare the brine. For it, it is better to take white vinegar - about 2 tbsp. Pour it into a saucepan and add a quarter glass of water, as well as salt. Bring the mixture to a boil and immediately turn off the heat. Meanwhile, we chop the cucumbers into jars, fill them with the solution, leaving 1 cm to the lid. We roll up the jars and put them in an autoclave. Sterilization time – no more than 5 minutes. at a temperature of 90 degrees Celsius, otherwise the crispness will be lost.

Recipe for canning zucchini in an autoclave

Modern recipes for canning vegetables allow you to prepare such a classic, but beloved by many, as squash caviar. For not needed:

• zucchini – 2 kg;
• sweet pepper – 500 g;
• onion – 500 g;
• carrots – 1 kg;
• sunflower oil – 0.5 l;
• sugar – 50 g;
• salt – 75 g;
• ready tomato paste – 150 g.

The zucchini needs to be peeled and cut into approximately 2 cm cubes. Chop the onion well, and grind the peppers and carrots or cut them into strips. It is better to fry the peppers, carrots and onions a little in sunflower oil. A little later, add zucchini, as well as tomato paste, salt and sugar. Vegetables need to be simmered until tender, preferably over low heat. The finished product needs to be crushed - for example, using a blender. Place the resulting caviar in half-liter jars and roll up. Sterilization time is 10 minutes at a temperature of 90 degrees Celsius.

Recipes for canned carrots in an autoclave

Recipes for preparations in an autoclave are also available, where carrots are one of the main ingredients. For example, to prepare carrots with green beans you need:

• carrots – 500 g;
• green beans – 1 kg;
• bay leaf - to taste;
• onions – 200 g;
• tomatoes – 700 g;
• sunflower oil – 200 g;
• salt – 3 tsp;
• sugar – 2 tsp.

We cut off the tails of the beans and cut them into two halves. Cut 200 g of carrots into strips, and grate the remaining 300 g. Place the beans and carrots, cut into strips, into the jars in layers, add a bay leaf.

Prepare the sauce. Chop the onion and fry together with grated carrots in sunflower oil until golden brown. Add tomatoes cut into small pieces here. Pour water into the pan so that it covers the ingredients and simmer for 5 minutes. Pour the finished sauce into jars. After the container, roll up and sterilize in an autoclave for 10 minutes.

Autoclaved carrot salad

Another recipe for canning in an autoclave using carrots requires the following ingredients:

• carrots – 1 kg;
• onions and cabbage – 1 kg each;
• sweet pepper – 500 g;
• water – 1 l;
• vinegar 9% - 1 tbsp.;
• sugar – 250 g;
• salt – 2 tbsp;
• bay leaf – 4 pcs.;
• pepper – 6 peas.

Grind the carrots on a coarse grater, chop the cabbage with a shredder, peel the onion and cut it into halves. Remove the seeds from the pepper, wash and cut into strips. Separately, prepare the marinade: add vinegar, salt, pepper and sugar, as well as bay leaf, to the water, boil and leave to cook for 10 minutes. Place cabbage, carrots, onions and peppers in layers in a jar, pour marinade on top, leaving 1.5 cm to the lid. Then we roll up the containers and sterilize them in an autoclave for 10 minutes.

At home, you can use any recipe for cooking vegetables in an autoclave and end up with tasty and healthy preparations without preservatives. To have this opportunity, it should be manufactured in an industrial environment. Our company offers proven models that are safe, reliable and convenient to use. Buy an autoclave, and canning will turn from a chore into a pleasant and quick process.

Stew and various canned goods have always been in demand in our country, but not store-bought, but homemade, from homemade meat, vegetables and fruits. The conventional canning process takes a long time and requires considerable effort. In addition, canned meat and fish must be prepared under certain conditions to ensure their safety. Thus, ordinary boiling over low heat for six to seven hours provides heat treatment at 1000 degrees, which means not all harmful microorganisms die. In addition, there are practically no useful substances left in canned food after such processing.

The solution in this situation is an autoclave, which provides rapid heating to 120 degrees at a pressure of 4-4.5 atm, and maintains this mode for 30-60 minutes. Next, rapid cooling occurs. This canning process provides several advantages, namely:

1. The canning process becomes safer because contact with hot jars, boiling marinades and syrups is reduced to zero. Raw products are placed in jars, covered with lids and placed in an autoclave. They are also taken out cold.
2. The cooking time for canned food is reduced by at least 3-4 hours.
3. The products retain vitamins, microelements and taste.
4. Canned food is natural and safe, since sterilization at a temperature of 110-120 degrees ensures the death of bacteria.

How to autoclave

How to prepare meat for canning

Meat for stew must be prepared in a special way. It is cut into pieces of such a size that they fit into jars. The marrow bones are cut out and the remaining bones can be cooked. It is better to cut the ribs into pieces.

Banks with a volume of 0.5 or 1 liter are thoroughly washed and rinsed, the meat and bones are placed tightly to half the volume, spices are added (a teaspoon of salt, 4-5 black peppercorns, 1 bay leaf), and then the meat and bones are placed again so that so that the top of this layer does not reach the top of the jar by 1 cm. If this condition is not met, then during the preparation of the stew the lid may break off and the canned food will be spoiled. Then seal the jars tightly with tin lids.
The meat must be fresh and the dishes clean, otherwise the canned food will be unsafe.

Autoclave Recipes

Pork pate.

1. The pork head (without brains and legs) is thoroughly cleaned, washed, chopped into large pieces, filled with cold water and boiled until the meat is separated from the bones. After this, the meat is removed from the broth, cooled, separated from the bones and passed through a meat grinder.
2. The liver is boiled whole for 10 minutes, cooled, and passed through a meat grinder.
3. Various offal (heart, lungs, kidneys) are boiled until half cooked, cooled and also ground in a meat grinder.
4. Mix all the ingredients in a large container, add about two dozen eggs, 10 onions fried until golden brown, ground black pepper and salt to taste.
5. The minced meat is thoroughly mixed, half a bay leaf is placed on the bottom of half-liter jars and the minced meat is placed, not reaching two centimeters from the top of the jar. The jars are sealed with lids and then the canned food is prepared in the same way as stew.

Peas.

1. Peas, taken at the rate of 1 small glass per half-liter jar, are washed in cold water. A piece of meat, raw onion, carrots, a couple of black peppercorns, one bay leaf, and a level teaspoon of salt are added to it.
2. Everything is placed in jars and the components are filled with the broth remaining after cooking the pork head and legs. It is also necessary to leave 2 centimeters to the top of the jar.

You can cook beans or broad beans using the same principle. By the way, the marrow bones left over from the meat can be poured with cold water, salt, spices and bay leaf can be added and boiled. This way you get a delicious aspic, and all the ingredients of the dish are used.