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

Recipes 21.01.2018

Recipes

Sometimes you need to stock up on meat for the future. Pork stew, opened as needed, will always help out the hostess, saving her time and finances. In addition, homemade pork stew differs markedly in its favor in terms of quality and price from the store counterpart. It is very convenient to make such a preparation when there are students in the house. A couple of cans of stew were given to the child for a week and you can be sure that he will not remain hungry.

From this amount of products, 1.7 liters of stew are obtained, prepare two cans with a capacity of 0.5 liters and one for 0.7 liters. The total cooking time is just over 4 hours.

How to cook and cook pork stew at home at home

Wash the meat well, pat dry and cut into medium pieces.

Cut the salo into small cubes.

Melt the fat in a deep frying pan.

Transfer the meat to the melted fat with the remaining greasy pieces.

Add water, spices to the pan, pour out all the salt.

After the liquid boils, cover the pan with a lid and reduce the heat to low. In this state, simmer the pork for 4 hours. Open the lid a couple of times and mix everything.

After the right time, the meat will become very soft and will fall apart when pressed. Now you can distribute the stew in sterile jars, adding fat to the very top.

The result was 3 jars of pork billets. Twist the jars and leave them in the room until they cool completely.

When the stew has completely cooled down, and the fat will have a frozen appearance, move the jars for storage to a cool place (basement or refrigerator), where the workpiece can be stored for up to one year.

Pork stew at home is always a guarantee of naturalness. An open jar of the most tender pork has a pleasant aroma and is ready for use at any time.

You can add it to porridge, pasta, potatoes, cook soup with it, or just spread it on bread.

Cooking Tips:

For homemade stew The shoulder blade of a pork carcass is best suited.
It is best to use fresh meat with a layer of fat. If pork is lean, add internal fat or lard.
The stew will turn out tender if you add pork knuckle meat to it. During heat treatment, it will release a liquid rich in natural collagen, which, when cooled, will turn into jelly.
For cooking stew, use only a thick-walled cauldron. Only in such dishes will the meat languish in own juice evenly.
According to your taste, you can add ground black pepper, some aromatic herbs such as marjoram or thyme, but do not overdo it with seasonings so as not to interrupt the taste of meat.
According to the same recipe, you can cook stew in a slow cooker. First, in the “Frying” mode, you need to melt the pieces of bacon, and then shift the meat, spices, water and salt, and set the “Stew” program for 5 hours.

Stew at home is meat stewed according to a certain technology for the purpose of its long-term storage. Stewed meat is a ready-made product that can be consumed without further heat treatment, although, more often than not, we grab it like a magic wand when we need to feed a family in a matter of minutes.

At the same time, add it to buckwheat porridge, potatoes or soup for hastily. Despite the fact that almost every home has a freezer with a large volume, which allows you to save a large amount of food, including fresh meat, the question of how to cook homemade stew does not lose its relevance. Especially stew recipes are of interest to those who keep a subsidiary farm.

You can cook stew at home from any meat that you have available. Very tasty stew is obtained from pork, rabbit, beef, lamb. You can also cook stew from poultry, for example, from chickens, ducks, geese. Goat stew, muskrats and nutrias are least in demand, because even after a long soaking they still have a characteristic and specific smell.

If you think that cook stew at home difficult, you are wrong. The process of cooking stew is quite long, but not laborious, because most of the time it is simply boiled, all you need is to watch it from time to time. You can simplify the preparation of stew for the winter using an autoclave, pressure cooker or slow cooker. Do not be upset if you do not have these household appliances, because even without them you can cook no less tasty stew from any type of meat.

Homemade stew. Best Recipes

As an example of this - homemade chicken stew which is cooked in the oven.

Homemade chicken stew - recipe

Ingredients:

- 2 kg.,
Bay leaf,
Black peppercorns,
Salt - 1 tbsp. spoon without a slide.

From this amount of chicken fillet, you will get three and a half liter jars of chicken stew. Chicken fillet wash and cut into pieces 5 by 5 cm. Salt it, add black peppercorns. You can add other seasonings that you like. Mix the meat with your hands, cover the bowl with a lid and refrigerate to marinate it. In the meantime, you can do the sterilization of the jars.

Thoroughly sterilize them in a convenient way for you. At the bottom of each jar, put 2 bay leaves and 4-5 black peppercorns. Fill the jars with chicken fillet and crush it with your hands, the less space there is between pieces of meat, the better. Place jars in a cold oven.

Heat it to a temperature of 180C and hold the jars in it for about 4 hours. After this time, take them out and cork with scalded metal lids. Turn the jars upside down and wrap until cool. homemade stew recipe, which we examined, like other blanks, is best stored in a cold and dry room.

Homemade pork stew - recipe

Ingredients:

- 3 kg.,
Salo - 200 gr.,
Bay leaf,
Peppercorns (black and allspice),
Water - 1 glass,
Salt to taste

Homemade pork stew prepared according to this recipe, it turns out to taste no worse than the factory one, known to us since childhood. Pieces of meat during long-term heat treatment are soft and juicy. Try it and see for yourself. Before cooking homemade pork stew, the meat should be washed under running water.

Remove the skin from pork fat. Cut the pork pulp and lard into pieces no larger than 5 by 5 cm. Combine the meat with lard and mix. Add salt Bay leaf and pepper, and then transfer to a saucepan. Pour in water. Put the pot with the meat to simmer over low heat for 3-4 hours.

Sterilize jars and metal lids a few minutes before being ready. After that, spread the stew on the banks and roll up. The stew must be held upside down under a warm blanket until it cools.

And this home beef stew prepared using a pressure cooker.

Beef stew in a pressure cooker - recipe

Ingredients:

- 4 kg.,
Pork fat - 500 gr.,
Black peppercorns - 30 gr.,
Salt - 2 tbsp. spoons,
Bay leaf - a few leaves.

Cooking homemade stew from beef according to this recipe, it provides for the addition of lard, since beef is quite lean meat. Cut the beef into such pieces as for barbecues. Cut the salo into cubes measuring 1 by 1 cm. Transfer to one large bowl. Add salt and stir.

At the bottom of clean jars, put a few black peppercorns and a couple of bay leaves. Next, arrange the meat in jars, tamping it tightly with your hands. The meat should be up to the shoulders of the cans. Close jars tightly with metal lids. Place them on the bottom of the pressure cooker and pour water up to the shoulders of the jars.

Close the pressure cooker and cook the stew for at least 2 hours. Then remove the pressure cooker from the stove and let it cool down. Never open a hot pressure cooker, as the pressure drop can cause the jars to burst. After it has cooled, open the lid and remove the jars. There is no need to turn and wrap them. With all the rules, such a stew can be stored for years in a cold room.

Rabbit stew - recipe

Ingredients:

Carcass - 1 pc.,
Salo - 200-300 gr.,
Black peppercorns,
Bay leaf,
Salt - 1 tbsp. a spoon.

Before as make stew at home Wash the gutted rabbit carcass with water. Cut the meat off the bones with a sharp knife. Cut the resulting meat into small pieces. Finely chop the fat. Put the meat and fat in a bowl, salt and refrigerate for 1 hour. During this time, the meat will release the juice and you can cook it further.

Put the pieces of rabbit meat with bacon in a preheated pan and fry until golden brown, but not cooked. Sterilize jars. Put the fried meat in them in half, put a bay leaf and a few peas of black pepper. Then put the meat back in. Banks must be completely filled with meat.

Wrap the neck of the jars tightly with two layers of foil and put in the oven. At an oven temperature of 180 C, it is necessary to cook the stew for at least 4 hours. After that, take out the jars, remove the foil from them and roll them up with metal lids. The finished stew should be turned over and wrapped.

And now we will see directly how to make homemade duck stew.

Any stew always winds up about the past, about student years. Tasty and fragrant meat, cold or heated, is a good appetizer or addition to the main course, you can also use it to cook a delicious roast.

Shop stew, in our time, has become significantly different from what it used to be. Now it is becoming more and more difficult to find meat in it, often there is a lot of fat, liquid and unknown components in the stew.

Cooking stew at home is not at all difficult. It will take a minimum of your efforts, the oven will do everything. You can use different meat for this dish: chicken, pork, beef, duck, goose, or rabbit. Let the meat not be cheap, but if you calculate the yield of the resulting stew, and then compare it with the store, you will see that it comes out cheaper than in the store, and besides, it is much tastier, and you are sure that your stew contains all natural ingredients.

Homemade duck stew - recipe

Rinse the bird carcass with water, dry it.

Now you need to cut the bird into small pieces along with the bones, large bones can be removed. Then boil the broth or soup from the seeds. Do not trim the fat - it will serve as a natural preservative for meat.

Pick up small jars for stew, so that one jar of stew just takes one jar of stew to cook one dish later.
Peel and wash the onions and carrots, cut into medium pieces, put half of the vegetables on the bottom of the jars.

Divide all the spices in half among two jars, leaving some of the spices to put them on top.

Add spices to jars, always use the spices you prefer, or try and experiment and add spices that are new to you, you can first learn this or that new spice. In addition to flavor, spices have beneficial properties.

Put the chopped meat tightly in jars to the top, put the rest of the vegetables on top or on the sides.

Pour 1 tsp into each jar. sea salt, and 0.5 tsp. Sahara. Cover with metal lids, if they are with rubber bands, remove them. Put the jars in a cold oven on a baking sheet, turn it on 150 degrees. Cook the duck for 3 hours (young bird), or 4 hours (old bird).

Ready homemade duck stew Remove from the oven, insert an elastic band and roll up or screw on the lids.

Turn the jars over, cover them, leave them to cool completely. Store this stew in a cool place.

AND . Then I cooked it in a water bath. Today I will tell you how to cook stew in the oven in a jar, and I will make it from pork. In such a dish, both fat and meat are present at once, which, in my opinion, is good for mashed potatoes(you can not add oil), for pasta (you can also not add fat for frying). Fatty stew will be good with cereals, and my husband, for example, loves it with pea puree. In a word, the scope of application is wide, there would be stew, and everyone will come up with how to eat it.

Cooking homemade stew in the oven in a jar has its own nuances. Sprinkle a layer of salt on a baking sheet, and glass jars put it on it so that the meat does not burn. But in the oven you can fit more jars than when cooking in a water bath. It is convenient to make stew in the oven even when all the jars are of different sizes (when cooking in a water bath, this creates inconvenience). In a word, check out all the recipes that are offered on our website and choose the one that suits you best.

Let's look at our meat. It has a large layer of fat on it. Separate the meat from the fat.

We use the meat to fill the jars, and melt the lard and add it to the jar later. Add pepper and salt to the meat. Let's mix.

Fill the sterilized jars with meat, not reaching a couple of centimeters to the edge. In each jar, put a bay leaf, peppercorns (3-5 pcs.) And allspice (3 pcs.).

When we make pork stew in the oven, then if we plan to roll up the jars with metal lids, we need to remove the gum from them for the cooking period. When it's time to close, the boiled gum will need to be put under the rim again. If it is planned to roll up the stew with twist-on lids, like mine, then we do not put them in the oven, since they have a rubberized surface inside. We cover the jars with ordinary metal lids without rubber bands or cork with foil. Well, we roll up the finished stew with boiled screw caps.

Sprinkle a layer of salt on a baking sheet and put jars on this pillow. We put the jars in a cold oven, heat up, reduce the fire and cook the stew for 4 hours. We make sure that the process of weak boiling takes place in the banks. If the gurgling becomes too active, then we make the fire smaller, and if it stops completely, then we increase it.

Shortly before the end of cooking, melt the previously trimmed lard into fat.

Immediately after removing the stew from the oven, pour hot fat over the prepared stew and roll it up. Turn over and refrigerate. The next day, the fat will harden, and such a snow cap will form on our stew.

The stew cooked in the oven in a jar can be used with pasta, potatoes, cereals, vegetable purees, or simply spread on a sandwich.

It is better to store in the refrigerator for no more than six months.

Pork stew at home is an excellent basis for many dishes. It is used in the preparation rich soups, added to cereals and potatoes or simply eaten with bread. A popular canning method provides a long shelf life of meat, its taste and aroma, which makes the product extremely popular.

Pork stew - canned, sold everywhere. Given the dubious origin of store blanks, it is better to cook the stew with your own hands. The technology is very simple: pieces of pork are stewed with bacon for four hours, after which they are laid out in clean jars, sterilized and closed with lids.

Ingredients:

pork - 3 kg;
lard - 500 g;
salt - 15 g;
bay leaf - 2 pcs.

Cooking

Cut the meat into small pieces.
Grind the lard and melt.
Add pork and spices to the lard.
Simmer 4 hours.
Arrange in sterile jars.
Line the bottom of a pot of water with a towel and place the jars.
Pork stew at home is sterilized for 20 minutes.

Pork stew cooked at home different ways. One of the most popular is in the pan. Pork is laid out in jars and stewed in a saucepan with water for 5 hours. Such heat treatment keeps the meat juicy, aromatic and eliminates the need for shifting, since it is initially placed in the right container.

Ingredients:

pork - 2 kg;
fat - 100 g;
salt - 25 g;
black peppercorns - 7 pcs.;
bay leaf - 4 pcs.

Cooking

Cut the pork flesh and fat into cubes.
Salt and stir.
Lay laurel, pepper and meat on the bottom of a sterile container.
Cover the jars with lids and place in a pot of water.
Pork stew at home is cooked for 5 hours.

Pork stew in an autoclave is of impeccable quality. In this unit, the products are sterilized and cooked at the same time, which allows you to get a solid workpiece. Owners of the autoclave only need to load the rolled-up cans of meat into the unit, add water and, having set the temperature and pressure, keep the products for 40 minutes.

Ingredients:

pork - 2 kg;
fat - 100 g;
salt - 25 g;
garlic clove - 8 pcs.;
bay leaf - 4 pcs.

Cooking

Cut the pork and lard.
Place lard, meat, garlic and laurel in clean jars.
Salt and roll up.
Put the jars in the autoclave, pour water into it, close it, and set the pressure to 1 atm.
Raise the temperature to 110 degrees.
Homemade pork stew in an autoclave is cooked for 40 minutes.

Pork stew in the oven is one of the easiest and most affordable recipes. The advantage of which is that in the oven the meat is cooked in its own juice, retains juiciness and is not subject to burning. Thanks to quenching in the oven in jars, the possibility of violating their sterility is excluded, and the shelf life of the blanks is increased.

Ingredients:

pork - 5 kg;
fat - 1 kg;
salt - 35 g;
bay leaf - 7 pcs.;
marjoram - 10 g.

Cooking

Coarsely chop the meat, season.
Place laurel and meat on the bottom of a sterile jar.
Melt the lard and fill the contents of the jars with fat.
Place the jars in a cold oven on a baking sheet sprinkled with salt.
Preheat oven to 200 degrees.
Pork stew baked at home is cooked for 3 hours.

Pork is juicy and soft. A delicate and jelly-like structure arises from prolonged languor in the multicooker bowl. The latter has a non-stick bottom that protects the pork from drying out and burning. The meat is stewed under an airtight lid in its own juice and does not require additional liquid.

Ingredients:

pork pulp - 2.2 kg;
salt - 30 g;
bay leaf - 3 pcs.;
black peppercorns - 5 pcs.

Cooking

Cut the meat into large pieces, put in a bowl and simmer in "Baking" for 20 minutes.
Season and cook in the "Extinguishing" mode for 5 hours.

The recipe for pork stew at home using a pressure cooker will turn into pleasant chores. If you have fresh pork, a modern assistant will prepare a dish in just an hour. All you need is to cut the pieces of meat evenly, season them with salt and spices, put the pressure cooker in the pan, select the time and the program “Jolodets”.

Ingredients:

pork - 2.5 kg;
salt - 35 g;
bay leaf - 4 pcs.;
garlic clove - 6 pcs.

Cooking

Cut the meat, season and put in a pressure cooker.
Close the lid.
Pork stew in a pressure cooker is cooked for an hour in the "Jellied" mode.

Stew from belongs to the refined and sought-after types of preparations. Not only taste, but also nutritional properties of meat are attractive. The knuckle, during heat treatment, releases juices rich in natural collagen, which, when solidified, turn into real jelly.

Ingredients:

pork knuckle - 850 g;
garlic clove - 9 pcs.;
bay leaf - 2 pcs.;
salt - 40 g;
allspice peas - 5 pcs.

Cooking

Cut the flesh of the shank and salt.
Lay in layers in a jar, alternating with garlic and pepper. Top with laurel.
Put the jars in a cold oven.
Bake for 2 hours at 150 degrees.
Keep in the switched off oven for another 30 minutes.

Pork stew can turn into a gourmet delicacy if cooked from minced meat. This serving technique is very convenient, since the workpiece can be spread on bread or used as a spice. For piquancy, minced meat can be diversified with additions. This recipe uses cognac as a flavoring agent.

Ingredients:

ham - 1.5 kg;
smoked bacon - 250 g;
broth - 380 ml;
melted fat - 120 g;
egg - 2 pcs.;
flour - 80 g;
cognac - 50 ml.

Cooking

Grind the ham and bacon in a meat grinder.
Beat eggs, add flour, broth, cognac.
Pour the mixture into the mince.
Lubricate the jars with fat, put the minced meat in them.
Minced pork stew at home is cooked in a steam bath for 2 hours.

Pork head stew is an affordable option for a delicious canned meat. It is very profitable to acquire such a part of the carcass. Lots of meat palatability it is no worse than expensive varieties, and the cost is much cheaper. The recipe is also simple: the meat is stewed for 4 hours, laid out in jars and sterilized.

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 preparation, high-quality sterilization of lids and jars, stew can be stored for 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 of lard, for every 1 kg of meat - 1 tsp. salt, bay leaf, peppercorns.

How to cook homemade stew. Cut the meat into 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. Melt pork fat, pour into jars over 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: in order to get 7-10 kg of stew, you need to buy 10-14 kg of beef fillet. It should also be taken into account that for better storage the stew is poured with fat, and there is not enough fat in beef, therefore, for the same amount of beef, another 2 kg of lard will be required for the stew. Pork stew should not be poured with lard.

There are other options for preparing 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.