Strategic reserves: how to prepare pork stew for the winter at home. Homemade pork stew in jars - recipe for cooking in the oven with step-by-step photos

If you are short on time or simply don’t want to stand at the stove for a long time, the question arises of how to quickly prepare delicious and nutritious dish for your family? Homemade stew pork, carefully prepared for future use, will come to the rescue in such situations.

It compares favorably with store-bought options in both taste and quality. This is not a “pig in a poke”; you can always be sure what it is made from. And how she will help out students, bachelors and just young families! Parents who send their children “on the big voyage” often worry about whether they are eating well and what homemade ingredients are best to pass on to them? A few jars of canned meat will come in handy here. Recipes for stewed pork at home for the winter are an opportunity to stock up on a hearty natural product.

First, let’s reveal a few secrets to make the preparation tasty and healthy.

meat selection

Buy only fresh meat for stewing, preferably at the market, and not in specialized stores. It is preferable to choose a fat neck, loin or shoulder part.

lard or fat

If the meat is a little dry, it is advisable to buy a little lard or internal fat. For special delicate taste It would be good to add leg meat (knuckle) to homemade pork stew. The natural collagen contained in this part, when cooked, will give a liquid that will harden into jellied meat a little later. And you will get a delicious stew in translucent jelly.

So let's stock up meat products and take it as a basis classic recipe, proven over the years.

The easiest pork stew recipe

Ingredients:

5 kg of pork (neck, shoulder, ham, shank);
2 or 2.5 kg of lard (internal fat is possible);
1 pack of bay leaf;
1 pack of black peppercorns;
1 package of allspice peas;
Salt - to taste (preferably not iodized).

Meat preparation:

First, rinse the meat with cool running water. Place to dry on a paper towel.
Then clean the pork from films, veins, and skin (if any).
Cut the meat with a sharp knife in large pieces(about 3-4 cm), place in a deep bowl.

This pork stew recipe is the simplest because it does not require special equipment.

Preparation

Let's consider traditional way preparations, tested by our grandmothers and mothers. It involves baking meat in the oven. If you have an autoclave or a pressure cooker, this will significantly reduce the cooking time. But even with the traditional method, you don’t need to constantly stand in the kitchen. The main thing is to prepare all the ingredients well, place them in the oven, and then the dish prepares itself.

Select a large container in which you will stew the meat. Lubricate its walls with lard or internal fat.
Turn on the oven, set the temperature to 120-150 degrees, let it warm up for about 10 minutes.
Meanwhile, layer the meat and lard into a prepared container. Each layer should be sprinkled with salt, pepper, and a bay leaf. You should not add onions or other vegetables, as well as water, otherwise the shelf life of the finished product will be significantly reduced.
Now place the dish with the meat in the preheated oven, cover tightly with a lid and let everything bake for about 3 or 4 hours. Check from time to time to ensure that the meat does not burn and liquid does not leak from under the lid.
While the meat is stewing, sterilize the jars and lids.
Remove the finished stew from the oven, carefully spoon it into the jars, and roll up the lids.
Turn each jar over, place it on a towel, cover it with a warm blanket and leave until it cools completely.
Now you can store it in a cool, dark place.
If you prefer more dietary option, you can cook the stew in a double boiler. For this:
Place the prepared meat, sprinkled with spices, into the appropriate levels of the device.
Set the timer for 5 or 6 hours. We still do not add water or vegetables to the meat.
Sterilize the jars, lids, and place the finished product in them.

This stew is more tender and simply melts in your mouth. Steam treatment allows you to maintain maximum useful substances in meat, while it is easily digestible and does not leave a feeling of heaviness in the stomach.

Stew for lazy people - video

What to cook with stew

In conclusion, here are some simple and quick recipes using homemade stew.

Cook any soup or borscht in water. A couple of minutes before readiness, add a few spoons of stew, bring to a boil, season with chopped herbs and turn off.

Or cook any porridge in water - buckwheat, barley, rice. Separately, fry the onion in a frying pan, you can add carrots and other vegetables to taste, then add a little stew. Place the porridge in a frying pan, stir and heat, season with herbs to taste.

potato

In the same way, you can cook potatoes, which are loved by many students. Boil the chopped potatoes separately, fry the onions and carrots in a frying pan, add the stew. Drain the water from the pan with potatoes, leaving a little at the bottom, then add the fried vegetables and stew there. Place the pan on low heat, heat everything well, season with spices and herbs to taste.

Homemade pork stew in a saucepan

The stew is prepared using a special technology that allows for long-term storage. We offer an option on how to cook pork stew in a saucepan at home. This preparation is perfectly stored even at room temperature, and even longer in the refrigerator: about three years. But it turns out so tasty that they eat it much earlier than this.

Ingredients for making stew (for 3 half-liter jars):

1.2 kg pork pulp;
150-200 g of lard or 150 g of lard;
15 black peppercorns;
6 pcs. bay leaf;
2 tbsp. spoons of gelatin (optional).

Preparation:

Rinse the meat and cut it into large pieces. You don't have to trim off the fat if you like a heartier stew.
Salt and pepper the meat. If you like stew with jelly, add gelatin to the meat and stir. It tolerates long-term heat treatment well, maintaining its gelling properties.
Take three half-liter jars, rinse them well and dry. You don’t have to sterilize - they will then sterilize themselves over a long period of time. heat treatment in a saucepan.
Place at the bottom of each jar Bay leaf and peppercorns.
Place the meat in jars, alternating lean pieces with fatty ones. Do not compact them and leave 2-3 cm of free space on top of the jars.
Pour into jars drinking water, stirring with a spoon and evenly distributing the liquid between the pieces of meat.
Cover with lids (screw-on lids are possible) and place in a large saucepan with a towel on the bottom.
Pour water into a saucepan up to the hangers of the cans and place on the stove.
After the water boils, reduce the heat and cover the pan with a lid.
Simmer the meat for about 4 hours, adding occasionally hot water.
Meanwhile, cut the lard into small pieces and melt it in a frying pan.
After cooling slightly, pour the resulting fat into a separate jar.
After 4 hours, carefully remove the cans of stew using a towel and place them on a wooden board.
Carefully remove the lids and pour melted lard over the meat. If the stew is not intended for long storage, then you don’t have to fill it with lard.
Tighten the lid tightly or roll it with a key.
Turn the jars over, checking for leaks, then return them to their original position. Meat juice should be at the bottom, and the lard rim at the top.

Wrap the jars, and after cooling completely, store them. Delicious pork stew is ready.

Pork stew in the oven in a glass jar

Try preparing a delicious and aromatic pork stew right in a glass jar (the process will take place in the oven). The recipe is simple and will not take much effort from you, since most of the time the dish will prepare itself. You can practice by preparing one jar, and then boldly stock up on a strategic product based on the experience gained.

Ingredients for one liter jar:

800 g pork pulp;
100 g lard or pork fat (lard);
1 tsp. with a heap of table salt;
6 peas of allspice or black pepper;
2 pcs. bay leaf.

Preparation:

Prepare glass jars for stew. They must be airtight - with screw-on lids or a tin key for sealing.
Wash them well; you can do without sterilization. To ease your conscience, you can scald the jars and lids with boiling water.
Rinse the pork pulp, trim off the fat and veins. Cut the meat into medium-sized pieces, and the lard into smaller pieces.
Place the meat in a large saucepan, add salt and stir.
Then fill the jars with it, sprinkling the layers with peppercorns and bay leaves. Place pieces of lard on top (or pork fat). Don't fill the jars completely; there should be about 2 fingers' worth of free space up to the top.
Take a baking sheet with small sides and pour some cool water.
Place the jars of prepared meat on a baking sheet. Cover the banks tin lids, having previously removed the rubber bands from them.
Turn on the oven to 200 degrees and place a baking sheet with jars there.
After the contents in the jars begin to boil, reduce the heat to 150 degrees and simmer the meat at a gentle simmer for about 3 hours.
Now you don’t need to be in the kitchen all the time, but periodically monitor the process, because the water from the baking sheet will gradually evaporate. Add hot water to the pan as needed. The most convenient way to do this is from a kettle, which should be kept ready on the stove all the time.
Then turn off the heat and carefully remove the hot cans of prepared stew from the oven.
Remove the lids from them, insert rubber bands into them - and you can roll them up. Or use screw caps.
Wrap the cans of stewed meat in a warm blanket and let them stand there until they cool completely.

An appetizing pork stew, prepared at home for the winter, is ready. It can be stored for a long time, up to three years. True, it rarely survives to the specified date, because it is very tasty!

Homemade meat stew cannot be compared with the store-bought version. Juicy pieces meat with the aroma of spices can make a dish original and very tasty. Cooking stew at home is quite simple. In order for the taste to be bright and the meat to be juicy, you must strictly follow the recipe and follow the advice and recommendations. Read the article on how to prepare delicious meat stew.

How to make pork stew in the oven

When there is no autoclave to prepare stew in the traditional way, then use the oven. The dish it turns out is no less tasty.

Most often, the carcass is made from pork. But don't just take the pulp for her. The following parts of the carcass are suitable for the dish: shoulder, ham and flank.

You will need the following products:

table salt – 1 tbsp. l. per 1 kg. meat;
salt for stewing – 1 kg;
peppercorns and ground;
allspice;
Bay leaf;
also prepare jars and metal lids.

Stew recipe:

Rinse the meat well and dry with a waffle towel. Cut off the film and skin, if there is any in pieces. Then cut the meat in small pieces and transfer to a separate container.

Advice. To prevent any bacteria from getting on the meat, hands must be thoroughly washed with soap and water before handling.

Pour all the spices and salt into the container with the meat. Try to strictly follow specified quantity salt. She will act not only flavoring agent, but also a preservative.

Using your hands, mix the meat with the spices. While doing this, try to lightly massage the meat so that it absorbs the spices. After this, cover the container with a lid and leave the meat for an hour so that it is saturated with spices and salt.

In the meantime, sterilize glassware with lids. Inside each container, place 1 bay leaf, 1 allspice and 5 pieces of regular pepper.

Fill the jars raw meat. At the same time, try to alternate the pulp with fatty pieces. Cover the container with a metal lid on top, but do not roll it up.

Pour 1 kg onto a baking sheet. regular salt and smooth over the entire shape.

Place the jars at a distance from each other for salt. But at the same time, make sure that the glass does not touch the metal.

Containers with meat must be placed in a cold oven on the very bottom. Then set the oven to 190 degrees. When the juice from the meat appears, reduce the temperature to 140 degrees. Cook the stew at this temperature for about 3.5-4 hours.

Turn off the oven after the specified time and leave the jars with the contents in it to cool.
When the juice does not boil inside the jars, remove them and screw the lids on until they stop or roll them up. Leave the stew to cool on the counter at room temperature.

After a day, the jars of meat can be moved to a cool place.
Stew prepared in this way can be stored for up to six months.

How to make chicken stew on the stove

Chicken stew turns out more tender. But from this useful components no meat is lost. It is possible to prepare it from chicken at home. To do this, use a regular stove.

To get 3 liter jars of the finished product, prepare:

chicken meat – about 3 kg;
regular salt - 3 tbsp. l.;
bay leaf, salt, spices.

Cooking method:

The chicken must be thoroughly washed and cut into large pieces. Place it in a saucepan.

Add salt and spices, mix well.

Pour in half a glass of water and place on slow fire simmer for 90 minutes. If the water boils away, add a little more liquid.

Wash and sterilize liter jars in the usual way. Place the finished meat tightly in them, but leave a free space of about 1 cm from the neck.

Fill the top chicken bouillon to the edge of the jar, cover with lids.

Fill a large saucepan halfway with water and heat slightly. Place a towel or any other fabric on the bottom. Place jars of meat in water.

Bring water to a boil, reduce heat and sterilize jars for 35 minutes. For 500 ml cans. Reduce the processing time for meat using this method to 25 minutes.

After a while, take out the jars and immediately roll them up. Leave them to cool and then put them in a cool place.

How to make stew in a slow cooker

All more housewives prefers to cook in a slow cooker and stew was no exception. Although the quenching process is much longer than previous methods, taste characteristics the dishes are much better.

For 500 gr. meat (pork), add any spices to your taste and don’t forget about salt.
Wash the meat, dry it and cut into large pieces.

Place the prepared pieces of pork into the multicooker bowl. Boil them for 20 minutes. If you do not have the “Cooking” mode, then use the “Bake” function.

Then lightly fry butter, add 100 ml. boiling water and turn on “Stew” for 5 hours.

Signal field: open the multicooker lid. Once cooked, the meat easily breaks down into smaller fibers. If there are still large pieces left, then separate them with a spatula or spoon.

Place the finished meat in sterilized jars, fill with the remaining broth and roll up. Store it in the refrigerator.

Any housewife can prepare stewed meat at home using these recipes. The main thing is to clearly measure all the components and take into account the cooking technology. Bon appetit!

For a more traditional way of preparing stewed meat in an autoclave, watch the video:

Sometimes there is not enough energy to prepare a full meal, and then many housewives go to the nearest store for a can of canned meat. Finding natural canned meat among the mass of cans is extremely difficult. In order not to risk your health, it is better to learn how to cook stew at home, especially since all you need for this is a good piece of meat, a little fat and sterilized jars.

How to cook stew at home

To keep canned food for a long time, the jars are sterilized before sealing and the lids are greased (this will prevent rust). Finished product should be stored in a cool and dark place: cellar, pantry, basement. With high-quality sterilization of jars, making the right choice tenderloins, stew prepared for the winter at home can be stored long term– from 2 to 5 years.

Food preparation

Stew at home will in any case turn out tastier than a store-bought product. For preservation, you can use any available fillet: rabbit, beef, pork, chicken. Gourmets can try preparing a dish from elk or beaver. Both chopped versions (azu, goulash) and whole pieces of tenderloin are suitable. The only condition is not to use frozen fillets, but only chilled ones.

Stew recipe

Such preparations can be used for cooking different dishes: navy pasta, buckwheat, rice, fragrant pies. It turns out tender, tasty and juicy winter preparation made from chicken. Diet food lovers will appreciate it canned rabbit, and connoisseurs of the unusual – canned elk meat. Try it different recipes dishes and choose the one that suits your taste.

Chicken

Time: 5 hours.
Number of servings: 3 persons.
Calorie content of the dish: 165 kcal per 100 g (in all recipes).
Purpose: canned food.
Cuisine: Russian.
Difficulty: medium.

Homemade chicken stew is prepared faster than a similar dish made from pork or beef. For cooking, you can use a whole chicken, thigh or legs, but you should add a little less brisket - this meat is too dry. The skin is removed from the chicken, as are most of the bones. Delicious preparation it will work if you cook it from domestic chicken.

Ingredients:

chicken – 0.5 kg;
salt – 1 tsp;
garlic powder– 0.3 tsp;
allspice peas – 3-4 pcs.;
black pepper - to taste;
bay leaf – 1 pc.;
onion – ½ part of the head;
seasonings as desired.

Cooking method:

Wash the chicken, trim the skin, remove the bones, cut the fillet into pieces.
Mix the fillet with salt, pepper and other seasonings.
To enrich the taste, add finely chopped onion to the chicken, about ½ of the head per half-liter jar.
Sterilize the container. Fill the containers with chicken, leaving 1-2 centimeters to the top.
Pour over the chicken boiled water so that the liquid reaches the shoulders of the jar.
Pour into the pan cold water, place a stand on the bottom.
Place the container in a pan of water.
Simmer over low heat for about 4 hours.

Homemade beef stew

Time: 6 hours.
Number of servings: 10 persons.
Calorie content of the dish: 270 kcal.
Purpose: canned food.
Cuisine: Russian.
Difficulty: medium.

When stewing, the beef is boiled down by about a third; this is worth taking into account when purchasing. So that you get 10 kg home canned food, you will need to buy 14 kg of tenderloin. Beef itself is dry meat, so for the preparation to be tasty, for this amount of fillet you will need to buy another 2 kg of lard. Buy only beef tenderloin, veal stew It turns out not so tasty.

Ingredients:

beef – 800 g;
lard – 200 g;
salt – 1 tsp;
bay leaf – 2 pcs.;
ground pepper – 1.5 tsp.

Cooking method:

Cut the beef into medium-sized pieces.
Finely chop the lard so that it melts completely during cooking.
Add spices to the lard and beef, stir.
Fill sterilized jars with the prepared ingredients and place a bay leaf on top.
Cook in a water bath as in the previous recipe for about 6 hours.

DIY pork stew

Time: 4 hours.
Number of servings: 6 persons.
Calorie content of the dish: 469 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

Stewed pork at home in the oven is prepared in a slightly different way. To prevent the dish from burning, before placing the jars, the baking sheet must be sprinkled with coarse salt. You need to put the stew in a cold oven, this will prevent the glass from cracking. But in the oven you can make several twists at once for the winter. At the same time, glass containers can be of different sizes, which cannot be done when cooking in a water bath.

Ingredients:

fatty pork – 1.2 kg;
salt – 2.5 tsp;
peppercorns – 10 pcs.;
ground pepper – 1 tsp;
allspice – 5-6 pcs.;
bay leaf – 4 pcs.

Cooking method:

Using a knife, remove the layer of fat from the pork and cut the tenderloin into small pieces.
Season the pork with all the spices and stir.
Place bay leaves on the bottom of sterilized jars, then pork.
Cover, but do not screw, the lids on the jars.
Place the container on a baking sheet sprinkled with salt and put it in the oven.
Preheat the oven to 200 degrees, then lower the temperature to 150 and continue cooking for another 4 hours.
20 minutes before the end, carefully remove the jars and pour pre-melted lard over the pulp.
Cook for 20 minutes, then remove, roll up and turn over.
Before storing the product in the pantry, wait until the container has completely cooled.

Stewed duck

Time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 308 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

If you have a duck carcass, you can use it to make wonderful preparation for the winter, and much cheaper and tastier than if you bought it in a store. For duck preparations, you can take either the whole carcass or just the thighs of the bird. It is better to cut off the skin and tight veins with a knife, and cut the fillet into small pieces. If you like your homemade stew richer, pour melted fat over the duck at the end of cooking.

Ingredients:

duck thighs – 900 g;
pepper mixture – 1 tsp;
bay leaf – 2 pcs.;
water – 150 ml;
nutmeg– 2 pinches;
salt – 1 tbsp. l.

Cooking method:

Place the chopped fillet in the slow cooker, add spices.
Pour in water so that it completely covers the duck.
Turn on the “Simmering” program, set the timer for 3 hours.
Place the finished fillet in sterilized jars and cover with fat if desired.
Cool, cover with plastic lids and store in the refrigerator.

Homemade rabbit stew

Time: 6 hours.
Number of servings: 10 persons.
Calorie content of the dish: 204 kcal.
Purpose: canned food.
Cuisine: Russian.
Difficulty: medium.

Rabbit meat is considered the most delicious and dietary. Stewed in own juice The fillet turns out very tender and juicy. The technology for preparing such preparations for the winter is somewhat different from the options described above. Here the rabbit is stewed in a large enamel tank, and to prevent the jars from bouncing while the water is boiling, a wooden circle is placed at the bottom of the tank. If you do not have such devices, the recipe can be adapted for a slow cooker by preparing the dish in the “Simmering” mode.

Ingredients:

rabbit carcass – 5 pcs.;
cloves – 2-3 pcs.;
allspice – 3 peas;
black pepper – 7 peas;
bay leaf – 7 pcs.

Cooking method:

Separate the rabbit flesh from the backbone, cut into pieces the size of Walnut.
Using a sharp knife, remove the internal rabbit fat and place it in a separate bowl.
Place a few peppercorns, a bay leaf and a little rabbit or pork fat in the bottom of a sterilized glass jar.
Pack pieces of rabbit meat tightly into jars, seasoned with salt and pepper. Place a sprig of cloves on top.
Cover the pulp with rabbit fat and cover the jars with lids.
Place a wooden circle at the bottom of a large enamel tank and place the jars on it so that they do not touch each other.
Fill the tank warm water to the hangers of the jars, place over high heat.
As soon as the water starts to boil, do low fire and continue to simmer the rabbit for 5 hours.

From beaver

Time: 7 o'clock.
Number of servings: 4 persons.
Calorie content of the dish: 246 kcal.
Purpose: canned food.
Cuisine: Russian.
Difficulty: medium.

Before rolling up beaver meat, it must be prepared in a special way. The fillet, stripped of skin, bones and fat, is soaked for 12 hours. Due to the fact that beaver tenderloin produces a lot of blood, the water must be changed periodically. So that the pulp does not acquire bad smell, it is necessary to carefully cut out the stream while cutting, and then wash your hands thoroughly with soap.

Ingredients:

beaver carcass – 1 pc.;
peppercorns – 3-4 pcs.;
bay leaf – 3-4 pcs.;
ground pepper and salt to taste.

Cooking method:

Cut the soaked pulp into pieces and season with spices.
Place a bay leaf and a few peppercorns on the bottom of a sterilized jar.
Fill the jar tightly with pulp, leaving 3 centimeters from the edge.
Cover the bottom of a wide pan with a waffle towel and place the jars on top.
Pour hot water into the pan so that it covers the jars up to the hangers.
Cover the jars with a lid and turn on the heat.
As soon as the water boils, turn the burner to low.
Cook the dish for 7 hours.

Homemade roe deer stew

Time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 206 kcal.
Purpose: canned food.
Cuisine: Russian.
Difficulty: medium.

Roe deer is one of the most coveted hunting trophies. Its fillet has no aftertaste, is very tender and is especially prized. Restaurants cook roe deer gourmet dishes. As a rule, people prefer to eat roe deer cooked by stewing in its own juice with vegetables. It tastes the same as venison. Try cooking stew according to next recipe with photo.

Ingredients:

carrot – 1 pc.;
bulbs – 1 pc.;
garlic – 2 cloves;
roe deer – 1 kg.

Cooking method:

Cut the roe deer flesh into pieces and marinate in spices for half an hour.
Chop the carrots into strips, the onions into large half rings, and the garlic into slices.
Lightly fry the vegetables in vegetable oil until golden brown.
Add roe deer, bay leaf, and peppercorns to the vegetables.
Let it simmer for 3 hours.

Elk stew recipe

Time: 8 hours.
Number of servings: 10 persons.
Calorie content of the dish: 211 kcal.
Purpose: canned food.
Cuisine: Russian.
Difficulty: medium.

Homemade elk stew is a delicacy dish. It is not that difficult to prepare, even for those who do not have special culinary skills. You should know that elk meat itself is dry and rough, so pork and a little lard are added to canned food. It is better to choose only those pieces where there are no bones, and thoroughly beat the fillet and marinate in spices before stewing.

Ingredients:

elk – 1 kg;
pork – 300 g;
lard – 100 g;
peppercorns – 4 pcs.;
salt – 1 tsp;
bay leaf – 2 pcs.;
garlic - 2 cloves;
water – 0.5 l.

Cooking method:

Place bay leaves, peppercorns and a little garlic on the bottom of sterilized jars.
Place the elk fillet mixed with the pork tightly on top.
Place a layer of finely chopped lard on top of the blanks.
Cover with foil folded in several layers.
Place the container on a baking sheet covered with coarse salt. Place in a cold oven.
Heat the oven to 200 degrees, then lower the temperature to 180.
Cook for 7 hours.
Please note that the liquid should always be level with the neck. If the juice boils over, add a little hot broth or water.
After stewing, roll up the jars, turn them over, and cool.

From a pig's head

Time: 4 hours.
Number of servings: 4 persons.
Calorie content of the dish: 278 kcal.
Purpose: canned food.
Cuisine: Russian.
Difficulty: medium.

Jellied meat or aspic is usually prepared from pork head. This ingredient makes stew at home just as good. This blank will become excellent basis for navy pasta, pork stew can be added to boiled buckwheat or rice. The main thing is to properly prepare the head: for this you need to cut off the fatty layers (cheek), remove large bones, cut out cartilage. Try it!

Ingredients:

pork head – 1 pc.;
water – 2.5 l;
salt – 3 tsp;
black pepper, bay leaf - to taste.

Cooking method:

Cut the prepared meat into cubes measuring 4 by 4 cm.
Transfer the workpiece into a tall pan with thick walls and a bottom.
Fill with water until it reaches the level of the meat.
Place the container over high heat. Once the water boils, reduce the heat to low.
Simmer the pork for about 3.5 hours, about an hour before the end, add bay leaf and spices to the meat.
Place the finished meat into jars. Line the bottom of the pan with a towel and place the jars on top of it.
Fill in warm water so that it reaches the neck of the container.
Simmer the pork for another 30 minutes, then roll up the lids.

From a goose

Time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 198 kcal.
Purpose: canned food.
Cuisine: Russian.
Difficulty: medium.

You can prepare stew at home from absolutely any meat, but poultry produces a tender and tasty dish. Try this recipe for canned goose. Goose fillet is good because the meat is moderately fatty, so lard you don't have to add it. All you need for it: some spices, the carcass of an adult goose and some free time.

Ingredients:

goose carcass – 1 pc.;
salt - to taste;
black pepper – 6 peas;
bay leaf – 3 pcs.

Cooking method:

Cut the goose carcass: remove the skin, cut the meat into portions.
Place in a bowl, season with spices, and leave to marinate for 1 hour.
IN clean jars Place bay leaf, peppercorns, and meat on top.
Cover the container with foil, place in a cold oven for an hour, set the temperature to 150 degrees.
After an hour, increase the temperature to 180 degrees, simmer the meat for another 60 minutes.
At the end of the stewing, let the meat sit in closed oven another 30 minutes.

How to make homemade stew with your own hands

You can make stew at home different ways: in a water bath, in the oven, in a slow cooker, in an autoclave. Each of the options has its own cooking features, but do not forget about general rules. Why can’t you make stew at home and what to do if:

The meat was overcooked. This happens if you used frozen legs or fillets to make the preparation. The meat must be fresh or chilled.
The dish is bitter. This taste can come from bay leaves that have been stored for more than a year. Use bay leaves that are a soft olive color.
It's not juicy enough. If you are using chicken breasts or beef tenderloin, be sure to add a little rendered or fresh pork fat.

In an autoclave

This long-term heat treatment unit greatly simplifies the preservation process. Winter preparations made from it are especially useful, all because the cooking conditions contribute to the preservation of healthy fats, vitamins, and macroelements inside the products. The autoclave cooking technology is simple:

After loading the cans into the machine, you need to pump air to 1.5 bar and put the unit on high heat.
After the pressure reaches 4 bar, reduce the heat and simmer the meat for 3-4 hours, regularly monitoring the pressure.

In a saucepan

The most convenient way to cook stew at home is in a pan of water. This process is described in detail in the recipes above; all that remains is to focus on some nuances:

A special metal or wooden stand must be installed at the bottom of the pan. This is necessary so that the jars do not fidget along the bottom, and the meat does not burn.
It is also important to monitor the water level. It should not be higher than the neck, otherwise excess liquid will get inside and spoil the taste.

In the oven

To make stew in the oven, use a baking sheet generously sprinkled with coarse salt. This little trick prevents meat from burning to the bottom of the container. If there is no salt, you can pour a little water onto the baking sheet. Banks should only be placed in a cold oven to prevent them from bursting. Then bring the temperature to maximum (usually 200 degrees), reduce to 180-150 degrees and simmer for 3-4 hours. To prevent the lids from sticking, you need to remove the rubber seals from under them.

Stew is the colloquial name for canned stewed meat. Sold everywhere and stored for a long time without loss nutritional value. Since manufacturers deviate from state standards, the quality of the purchased product is questionable, so I’ll tell you how to properly prepare stewed meat at home.

Not every housewife decides to cook it at home, considering the task difficult and costly. In fact, there is nothing complicated in preparing homemade stew; it consists of natural ingredients without preservatives, meat waste and substitutes. Different meats are used for cooking: beef, pork, chicken, rabbit, even beaver meat.

Recipes for delicious pork stew

Canned meat is tasty and healthy if you prepare it yourself. The technology for preparing pork stew is simple, but takes time. Homemade canned food - an addition to the side dish, independent dish or have a snack in the fresh air.

Ingredients:

Pork - 4 kg.
Onion - 3 heads.
Salt - 2 tablespoons.
Pepper - 1 spoon.
Laurel - 10 pcs.

Preparation:

I pour water over the pork and cut it into medium pieces, add onion, salt and pepper minced through a meat grinder, and mix. I put it in the refrigerator for half an hour. Sometimes I use other spices, but be careful, otherwise the taste will suffer.
While the meat is simmering, I pour water over it and sterilize glass jars. I place a bay leaf at the bottom of each container and place pieces of pork on top. I pour water previously brought to a boil into each jar.
I cover the bottom of a wide pan with a towel, put cans of meat on top, covering with lids. Pour water into the pan, bring to a boil, cover with a lid. Cook on low heat for 3.5 hours. I carefully monitor the water and add more if necessary.
I roll up the jars with the finished stew, turn them upside down and leave until they cool. I store it in the refrigerator or room with a low temperature.

Video recipe

I consider homemade stew made from pork to be a universal product. She pleases the family with delicious dishes and helps out when there is a knock on the door unexpected guests.

Pork head stew

In terms of taste and quality, stewed pork head is significantly ahead of its store-bought counterpart.

Ingredients:

Pork head - 1 pc.
Water - 2.5 l.
Salt - 3 tablespoons.
Black and allspice, bay leaf - to taste.

Preparation:

Pig's head I pour water over it and carefully cut off the cheek, otherwise the stew will turn out too greasy. I separate the pulp from the bones and cartilage, wash it, dry it and cut it into small pieces.
I put the prepared meat in a saucepan, add water, put it on the fire, wait until it boils, reduce the heat to low and simmer for 3.5 hours. Half an hour before the end of cooking, add salt, pepper and laurel.
I put the boiled pork in sterilized 500 ml jars and place it in a wide saucepan, having previously covered the bottom with a towel. I add water so that the jars are submerged to the hangers. Bring to a boil, reduce heat, cook for 20 minutes.
After the time has passed, I remove the jars from the pan, roll up the lids, wrap them in a blanket and leave to cool. I store the finished product in a cool place.

I use small jars for a reason; they are very convenient. One jar is enough to prepare several dishes; it does not take up much space in a backpack or refrigerator.

Cooking beef stew

Beef stew is combined with buckwheat, pasta, mashed potatoes or regular scrambled eggs, making the taste of the main dish perfect. Some chefs use canned meat for filling pies, others use them as a pizza base.

Ingredients:

Beef - 2 kg.
Water - 3 spoons.
Thyme - 2 sprigs.
Bay leaf - 2 pcs.
Pepper and salt - to taste.

Preparation:

I rinse the beef with water and dry it with a paper towel. I'm slicing large pieces and put it in a thick-walled dish. I recommend using a good roasting pan; the tenderness and aroma of the stew largely depends on it.
I add water to the meat, cover the dish with a lid, and put it on low heat. I cook for 2 hours, periodically checking to see if there is broth in the roasting pan. After two hours, add salt, thyme and pepper, cover with a lid, turn off the heat and leave for 6 hours.
After the time has passed, I put it in sterilized jars and seal the lids tightly. I store it in cool place or refrigerator.

Cooking video

To make a taste beef stew unique, sometimes at the beginning of cooking I add a little onion and carrots. I pre-clean the vegetables, rinse them with water and cut them into large circles or cubes. Before pouring into jars, I remove the vegetables and throw them away.

Proper chicken stew

Not every woman finds time to cook delicious dishes, but the desire to please the family culinary delights doesn't disappear anywhere. Stewed chicken comes to the rescue. It is prepared easily and quickly, and the taste is significantly superior to the product offered in stores and supermarkets.

Ingredients:

Chicken fillet - 2 kg.
Black pepper - 8 pcs.
Laurel - 4 leaves.
Salt - 2 tablespoons.
Ground pepper - 1 spoon.
Marjoram - 1 pinch.

Preparation:

I wash 4 half-liter jars well and set them to sterilize. I pour water over the chicken fillet, dry it, cut off the fat (I don’t throw it away, it will come in handy later) and cut it into small pieces. Add salt, marjoram, ground pepper, mix.
I put a bay leaf and a few peppercorns at the bottom of a sterilized jar. I fill it with meat and cover it cling film. Be sure to make holes so that steam can escape unhindered.
I put the jars with the future stew on the roasting pan and put it in the oven. I set the temperature to 200 degrees. Place jars in hot oven I don’t recommend it, they will burst. I stew for 3 hours.
A third of an hour before the end of cooking, I chop the fat that was cut off at the beginning, put it in a frying pan and heat it. I take out the cracklings, salt the fat and leave it on the fire.
At the end, I carefully take out the jars of stew, add a little melted fat to each to increase shelf life, and roll up the lids. I wait until the meat has cooled down and send it to a cool place.

Beaver stew recipe

Traditionally, hunters smoke beaver meat. If this is not possible, they make canned food that is not inferior classic types meat. Incredible taste, excellent aroma, frantic juiciness - the characteristics of beaver stew.

Ingredients:

Beaver carcass - 1 pc.
Peppercorns - to taste.
Bay leaf - to taste.
Ground pepper - to taste.
Salt - to taste.

Preparation:

I pour water over the beaver meat, remove it from the bones, cut off the fat and membranes, cut it into pieces, put it in a bowl and fill it with water. I soak for 12 hours. Since meat produces a lot of blood, I recommend changing the water several times.
Dry the soaked meat with a paper towel, add salt and pepper, and stir. I put a bay leaf and a few peppercorns at the bottom of a sterilized jar. I fill the jar with beaver meat. I leave 3 centimeters to the edges.
I cover the bottom of a wide pan with a cloth folded in half and place the jars on top. I pour hot water into the pan so that there is 3 cm left to the edge of the jars. I cover the jars with lids and put them on the stove.
As soon as it boils, reduce the heat and cook for 7 hours. During the cooking process, the water boils away, so I add it periodically. Remove the finished stew from the water, roll up the lids, turn the lids down and wrap until it cools.

Stewed beaver is a delicacy, because this type of meat is rarely found on sale. If you put such a treat on the table for your guests, it will satisfy their gastronomic wishes and pleasantly surprise them.

Stewed rabbit

Rabbit meat is tender, tasty, healthy and dietary product. It is baked in sour cream, stewed in wine, and stewed. The result is the same - nourishing, tasty and aromatic dish.

Ingredients:

Rabbit meat - 800 g.
Pork lard - 150 g.
Salt and favorite seasonings - to taste.

Preparation:

Cutting up a rabbit carcass. Upon completion of the main processing, I pour water over the carcass, dry it and carefully cut off the flesh. I cut into small pieces 2-3 cm thick.
Place the prepared meat on a tray, sprinkle with salt and leave for 8 hours. This time is enough for the rabbit meat to give up excess liquid. After the time has passed, I squeeze it out and fry it in melted lard.
I sprinkle the fried pieces of rabbit meat with spices and put them in sterilized jars. I usually use peppercorns and garlic. Then I pour in the fat remaining after frying and roll it up.

I store jars of rabbit stew in a cool place away from light. If there is no such room, wrap each jar with thick paper or light-proof material. The stew prepared according to the recipe can be stored for up to six months.

Tips for cooking in an autoclave, oven, multicooker

Stew is meat that, thanks to prolonged stewing, acquires properties canned product and retains freshness even when long-term storage.

I'll bring you useful tips on preparation, and below I will consider the recreation of this irreplaceable product using an autoclave, oven and microwave.

High-quality stew is prepared from lean meat. Sometimes rendered lard is added.
To prepare beef stew, buy one large piece of meat. Veal is not suitable as it is inferior to beef in terms of taste.
Pork is used with medium fat content. Experts recommend including brisket whenever possible.
Chicken is taken on the bones, without skin.
Preparation involves simmering without adding water for 2.5-3.5 hours.
For stewing, thick-walled and vertically elongated dishes are used. Other containers are not suitable; in them, the meat floats above the liquid, as a result, the effect of cooking in its own juice disappears.
The stew is stored in a cool, dark place. Lids are lubricated rendered lard against rust.

In an autoclave

Meat is a source of protein that the human body needs. Frying or long heat treatment displays all useful components. It's different with an autoclave. Cooking conditions help preserve healthy fats, vitamins and carbohydrates. The final product becomes tender and juicy. Let's consider technological process For example.

Ingredients:

Pork - according to the size of the autoclave.
Salo.
Bay bay, peppercorns, ground pepper - to taste.
Spices for meat - to taste.
Garlic - to taste.

Preparation:

I'm preparing liter jars. I take as much as will fit in the autoclave tank. I rinse each jar with water and sterilize it.
At the bottom I put a washed clove of garlic, a few peppercorns, a bay leaf and a little chopped lard.
I cut the washed pork into medium pieces, put it in jars, sprinkle with salt and pepper, and roll up the lids. I send it to the autoclave.
I pour water into the autoclave reservoir to cover the jars. I close the device and pump air to 1.5 bar. I put the autoclave on the stove and wait until the pressure reaches 4 bar, then reduce the heat and cook for 4 hours, monitoring the pressure.
After the time has passed, I turn off the fire. I don't open the autoclave. I wait until the water cools down completely. This takes a day, after which I take the stew out of the tank and send it to the cellar.

In the oven

If you don't have an autoclave, an oven will come to the rescue.

Ingredients:

Pork without streaks - 800 g.
Lard - 100 g.
Salt- 1 spoon.
Laurel - 2 leaves.
Peppercorns - 6 pcs.

Preparation:

I use pork without streaks. I cut it into medium pieces, put it in a large bowl, add salt and mix.
I wash glass jars thoroughly and do not sterilize them. I put the meat in them, after adding bay leaf and allspice. I put chopped lard on top. I don’t fill it completely - I leave 2 cm of space.
I cover the bottom of a baking sheet with low sides with a cloth, add a little water, set out the jars and send

Best stew- This is a stew prepared at home. When you prepare meat yourself, you know exactly the composition of the product and do not use harmful dyes or preservatives. Therefore, we want to tell you how to make stew yourself from pork, beef and chicken.

Homemade stew

This universal product Suitable for preparing a variety of dishes. Meat goes well with potatoes, pasta, cereals and vegetables. You can read the recipe below:

Take 500 grams of pork (a shoulder blade is perfect for this purpose) and cut the meat into large pieces. It is better to cut off all excess fat in advance.
Sprinkle the meat with salt and pepper and then stir.
Wash the glass jar thoroughly, dry it and heat it in microwave oven A couple of minutes.
Place a bay leaf on the bottom of the prepared dish, and place pieces of pork tightly on it.
Cover the jar with a sterilized lid and then place it in a cold oven.
Turn on the oven and set the temperature to 250 degrees.
As soon as the meat begins to boil, reduce the heat to 150 degrees and leave the jar in the oven for another three hours.
While the stew is cooking, cut 300 grams into small pieces white lard. After this, transfer it to suitable dishes and melt it.
When the specified time has passed, remove the stew from the oven and wipe the surface of the dish with a napkin.
Pour pork fat into the meat and roll up the lid.

Stew in glass jars should be stored in a dark and cool place. When you need the finished product, remove the lid, skim off the fat and use the meat as intended.

Stewed chicken in the oven

If you want to please your family with a delicious homemade dish, but you are sorely short of time to cook, then this wonderful product will come to your aid. How to prepare the most delicious stew from chicken fillet? Read the recipe here:

Wash and sterilize four half-liter glass jars.
Process two kilograms of chicken fillet and then cut the meat into small pieces.
Salt and season the chicken ground pepper and marjoram. Stir.
Place one bay leaf and two allspice peas in the bottom of each jar.
After this, fill the dish with fillet pieces and cover the holes with cling film. Using a knife, make small holes in the “lids”.
Place the jars in the oven on a baking sheet, and then turn on the heat. Bring the oven temperature to 200 degrees and simmer the meat for three hours.
Melt it in a frying pan and pour it into the cans of stew after the meat is completely cooked.

Close the jars with pre-boiled metal lids and then cool them until room temperature. Place the stew in the designated place for storage.

Stew in a slow cooker

Prepare two kilograms of meat - wash it, dry it and cut it into small pieces.
After this, place the beef in a multicooker bowl, salt it and sprinkle with spices.
Set the “Extinguishing” mode for at least six hours.
Rinse half-liter jars with soda, scald them with boiling water and dry.
Turn on the multicooker to the “Steam” mode and bring the contents of the bowl to a boil.
Place the meat in jars and fill it with the juice released during cooking. Cover the canned food with lids.

If you want the stew to be stored longer, then the jars and lids should be sterilized in boiling water for at least half an hour.

Stewed pork

What should a good housewife do? big amount meat (purchased, for example, at a decent discount)? We invite you to use wonderful recipe. Stewed pork is easy to prepare and turns out very tasty.

Cut a kilogram of meat into two centimeter cubes.
Sprinkle it with salt, ground pepper and mix with finely chopped onion.
Add two tablespoons or balsamic vinegar, as well as a couple of whole bay leaves.
Stir the meat and cover the dish in which it is located with cling film.
Place the pork to marinate in the refrigerator for six hours.
When will it pass right time, transfer the meat to a baking dish, level it, pour vegetable oil(about one and a half cups) and place it on a baking sheet.
Cut a small piece of baking paper, crumple it and cover the pork. After this, cover the pan with a lid or food foil.
Preheat the oven to 130 degrees and place the meat in it.
After 45 minutes, remove the paper and place a few cloves of garlic, cut in half, into the pan. Next, you need to close the mold again and put it in the oven for another two and a half hours.
Divide the finished meat into fibers, remove the bay leaf and garlic from it.

The dish can be served with any side dish. If you want to prepare stew for future use, then it should be divided into jars. To do this, the dishes need to be sterilized - hold for half an hour on a wire rack over a pan of boiling water. Stewed pork is placed in jars and immediately closed with clean lids.

Stew in Belarusian

This recipe can be used to cook pork, beef and even poultry. The meat turns out very tasty and juicy, and therefore it can be used for preparing first and second courses. And Belarusian stew is prepared as follows:

Cut the onion into half rings and salt it to release the juice.
Cut 500 grams of pork and 500 grams of beef into pieces.
Sprinkle the meat with salt and pepper, combine them with chopped mushrooms and onions.
Place a few bay leaves and a few allspice peas at the bottom of clean half-liter jars.
Fill the dish three-quarters full with meat, and then pour 200 ml of water into it. Next add the rest of the meat.
Cover the jars with foil, place them on a baking sheet and put them in a preheated oven for two hours.
When the specified time has passed, add boiled water and put the stew back in the oven.
Boil the nylon lids.

After ten minutes, close the jars and turn them upside down - excess liquid should drain from them. Belarusian stew is completely ready to eat, and you can serve it immediately.

The best chicken stew in a pressure cooker

This recipe will help you quickly prepare chicken fillet for future use The finished product can be consumed as an independent dish or prepared from it into soups, porridges and naval pasta.

Cut chicken breasts (one and a half kilograms) into pieces, salt, pepper and mix with bay leaf.
Transfer the meat to a pressure cooker and add water to it.
Close the dish tightly with a lid and place it on the fire.
When you hear a characteristic whistle, reduce the heat and cook the meat for two hours.
After the specified time has elapsed, you need to carefully release the steam and open the lid.
Place the meat and broth in sterilized jars and cover with pre-boiled lids.
Place a towel in the bottom of a large saucepan, then fill it with water and place it on the stove.
Place the cans of stew in the pan and sterilize them for 40 minutes.

Roll up the jars and wait until they cool down. After that, place them in the place where you usually store canned food.

Rillette

This French dish is a stew that can be used as a pate or main course. The best French stew is very easy to prepare:

400 grams pork ribs cut into pieces, put them in a saucepan and add spices (five cloves and ten peppercorns). To make your task easier, place the spices in a linen bag and tie them with thread. This way you can easily remove them at the end of cooking.
Cut a kilogram of pulp into small pieces and place on top of the ribs.
Add six teaspoons of salt to the pan.
Cut a circle out of parchment large enough to cover all the meat. Crumple the paper, place it on the saucepan and cover the entire structure with a lid.
Turn on low heat and simmer the meat for four hours. There is no need to stir the contents of the pan, but make sure that there is enough liquid in it at all times.
When the time is up, remove the spices from the pan, remove the ribs, trim the meat from them and put it back.
Stir the pate, bring it to a boil again, and then place it in sterilized jars and close the lids.

When the stew cools, a film of fat forms on its surface. It is he who will help preserve the product for for a long time. If your meat is not fatty enough, use goose lard to seal it. Place the pate in the refrigerator and wait a couple of weeks for it to ripen.

This recipe is probably well known and loved by our grandmothers’ generation:

Cut beef, pork or chicken into pieces, mix with salt and spices.
Sterilize the jars and then fill them with meat.
Make broth from the bones and pour them into the future stew.
Pour water into a deep baking tray, place the jars on it and light the fire.

Cook the meat for two to three hours (time should be counted from the moment of boiling), and then cover it with lids and cool. The stew can be consumed immediately or stored.