Homemade meat stew cannot be compared with the store-bought version. Juicy pieces of meat with the aroma of spices can make the 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, 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 into small pieces and place in 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 the specified amount of salt. It will act as not only a 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.

• Meanwhile, sterilize glass containers 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 pan.

• 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 this does not cause the beneficial components of meat to be 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 simmer on low heat 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

More and more housewives prefer to cook in a slow cooker and stew is no exception. Although the stewing process is much longer than previous methods, the taste characteristics of the dish 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!

More traditional way preparing stewed meat in an autoclave, watch the video:

Canned stewed meat- meat prepared by stewing. Stew colloquially refers to canned stewed meat.

Stewed meat itself is a finished product, so when preparing dishes with stewed meat, it is added last - 5 minutes before the end of cooking.

This is one of the best meat products in a situation where cooking fresh meat is not available due to lack of time, limited space in the refrigerator and other reasons.

Such meat can be stored for years, maintaining its nutritional value. Stew can be prepared from fresh pork, beef, lamb, rabbit and poultry.

Stew cooking technology

For beef stew, fresh beef in large pieces (fillet) is preferable. Already chopped meat - azu or goulash - will also work. Veal, although considered a dietary product, is clearly inferior to beef in taste, as well as in the “protein content” of the product.

It is highly undesirable to buy frozen meat. To keep the stew for a long time, the finished meat is poured with fat on top.

Beef itself usually does not contain the required amount of fat, so when preparing beef stew, fat of a different origin is used, for example, lard. During the cooking process, the beef is boiled down by about 40%. If you are making pork stew, you can trim the fat from purchased meat, and at the end of cooking, melt it and pour it over the stew.

The container must be sterile - it must be boiled (or at least doused with boiling water) and dried. Glass jars are best for long-term storage. Lids can be used either plastic or tin roll-up. To prevent the lids from rusting, it is advisable to lubricate them on top with any fat.

The stew should be stored in a cool cellar or other similar place. With normal preparation, homemade stew can be stored for five years.

Fresh pork, beef or lamb stew

Stew can be prepared from fresh pork, beef or lamb using the same recipe. At home, it is more convenient to preserve stewed meat in half-liter or liter glass jars and roll it with tin lids.

Jars and lids are pre-sterilized in boiling water. For heat treatment, it is preferable to use the oven. Cut the meat into large pieces of the same size, add salt to taste. Place 1 bay leaf, 10 black peppercorns at the bottom of each jar, fill the jar with prepared meat, evenly distributing fatty and lean pieces, add internal fat to the jars.

Cover tightly filled jars with glass lids, place on a baking sheet and place in an oven preheated to 200°C. First sprinkle a layer of coarse salt onto a baking sheet. After the contents of the jars boil, keep in a preheated oven for approximately 2 hours, then remove and roll up with sterile lids.

Beef stew 1

To prepare stew, you need to take meat without bones, sinews and veins, cut it into medium-sized pieces, put it in a pan and add water 1-1.5 cm above the level of the meat. Place the pan on the fire. After the water boils, skim off the foam. Add 10 black peppercorns, 2 onions cut in half, parsley, one chopped carrot and simmer over low heat. After 2 hours, add a little salt to the meat and remove the onion.

After another 1-2 hours, when the meat is completely cooked (pierced loosely with a fork), add salt to taste, add 2 bay leaves, boil for another 15 minutes, then remove the bay leaf. Without turning off the heat, remove the meat and place it in pre-sterilized 0.5-1 liter glass jars and fill with broth to the brim, then roll up the jars with tin lids, turn them over and leave to cool.

Beef stew 2

Wash the meat, cut into pieces, put in a bowl, sprinkle with salt and let stand for 30 minutes. Sterilize liter or half-liter jars and lids, place the meat in it, cover with lids and put in a cold oven.

Do not add liquid; the meat will release its juice. Simmer the meat for 2.5-3 hours. During the cooking process, the meat will shrink, then add from one jar to the rest to the top. Just do everything with a sterilized spoon. Then remove from the oven and roll up. Place it in something warm for a day, like in a bathhouse.

Beef stew 3

900 g beef pulp, 6 bay leaves, 2-2.5 teaspoons salt, 1 teaspoon ground black pepper, 50 g lard.
Cut the meat into large pieces. Hit it from all sides. Place 4 bay leaves in a one and a half liter container (for example, a glass jar or clay pot). The container for extinguishing should be thick-walled and vertically elongated. If you simmer in a flat frying pan, the meat will rise high above the secreted juice.

In this case, you will have to add a lot of water. The result will be boiled, not stewed, meat. In addition, it will be tougher. Sprinkle the beef pieces with salt and pepper. Place tightly in the jar. Finely chop the lard and place on top of the beef. Place bay leaves on the very top. Seal the neck of the jar tightly with several layers of foil.

Place the jar in a small frying pan or saucepan. Place the frying pan with the jar in a cold oven on the lower level. Set the temperature to 180°C and simmer for 3 hours.

Stewed pork

Take clean boneless meat. Lightly fry for homemade butter(until the water disappears), then add salt. After this, place the pieces of meat in a jar. Place the jar in a pan of water and boil for 1.5 hours. Spices: 1 bay leaf, black peppercorns 5-7 pcs. put it just before closing. The jar and lid must be sterilized. Close the jar hermetically with a machine and place the lid down until completely cooled.

Lamb stew

Lightly fry the pieces of lamb, then simmer until done. At the same time, add salt and spices to taste. You throw the already prepared lamb into a container and fill it with pre-melted lamb fat. So that the fat covers the pieces. Then you seal the container properly.

Stewed chicken

For stewing, you can use fresh chicken meat along with bones. Wash the gutted and singed chicken carcass and remove the entire skin.

Then cut the carcass into large pieces, salt and place in sterile glass jars, adding internal chicken fat (if any), spicy dried marjoram or savory, 1/4 teaspoon of turmeric, 10 black hot peppercorns. Place the jars on a baking sheet on a layer of coarse salt, cover with lids (lids are temporary, only for stewing in the oven!).

Place the baking tray with the jars in an oven preheated to 200°C and leave after the mixture has boiled in the jars for at least 2 hours, then remove and immediately roll up with sterile lids. In the same way, you can prepare stewed goose, turkey, and duck.

Stewed rabbit meat

Prepare an enamel tank with a capacity of 25 liters. Place a wooden circle at the bottom. Prepare seven liter jars (that’s how many can fit freely in the tank) and seven metal lids. Sterilize jars and lids for 10 minutes over a boiling kettle.

Using a sharp knife, remove the meat from 4-5 rabbit carcasses. There will be enough to fill the jars. Separate the internal fat of the rabbits and place in a separate bowl. If the rabbit carcasses are not fatty, then prepare some fatty pork meat (lard), cutting it into pieces the size of a walnut. At the bottom of each jar, place 1-2 well-washed and parboiled bay leaves and internal rabbit fat or lard in a 2 cm layer.

Then pack the rabbit meat tightly into the jars. In each jar, put 3-4 allspice peas, 5-6 pieces of black peppercorns or ground black pepper, 2-3 pieces of cloves and other available spices.

Add a heaped teaspoon of salt to each jar. Cover the top of the meat with internal rabbit fat or lard 2-3 cm thick. Having filled the jars to the brim, cover with lids and place them in the tank so that they do not touch each other or the walls of the tank. Fill the tank with warm water up to the hangers of the jars and place on low heat. As the water in the tank and the meat and jars heat up, increase the flame of the burner, and when the water boils, adjust the fire so that the water does not boil too much and does not splash the jars.

To prevent the lids from lifting up and lying tightly on the cans, place a wooden circle on top of them of such a diameter that it covers the lids of the entire battery by about half or a little more. Close the tank tightly with the lid.

From time to time, adjust the degree of boiling water, and use a knife blade to straighten the jars so that they do not touch the walls of the tank. 5 hours after the water starts boiling, take out the jars and, without lifting the lid, roll up.

Shake the finished sealed jar slightly to mix its contents. Do this carefully and not very sharply - to avoid knocking out the lid. Then turn the jar upside down and listen carefully for any hissing. Otherwise, roll the jar again with a lid rolling machine and mark it.

It is better not to store it for a long time and, if necessary, open it first. If everything was done conscientiously and cleanly, then the stew can be stored for a long time, maintaining its excellent taste. If the stew is cooked halfway through liter jars, then the time of sterilization in a steam-water “bath” is reduced, accordingly, by half.

All canned meat products are in great demand due to the fact that many other interesting dishes can be made from them. Therefore, today we will tell you how to prepare the most delicious and healthy beef stew. All steps can be repeated at home, let's get started.

Stewed beef and pork in a pressure cooker

• beef - 0.8 kg.
• pork - 0.4 kg.
• pork lard - 0.1 kg.
• salt - 5 gr. per jar
• onions - 2 pcs.
• meat broth - 200 ml.
• carrots - 1 pc.
• garlic cloves - 1 pc. per jar
• peppers and peas - 7 pcs. per jar
• bay leaf - 1 pc. per jar

Stewed beef with the addition of pork turns out quite tasty in a pressure cooker; some consider this recipe to be a “classic of the genre.”

1. Sterilize the container and its lids. For this purpose, you can use a microwave, oven or regular water bath. Leave the dishes for further twisting to dry; there should be no moisture at all.

2. Now let's start preparing the meat. Wash, dry with napkins, chop into medium-sized pieces. Grind the lard into plates, peel the onion and chop into half rings. Chop the carrots into half circles.

3. Place bay leaf, peppercorns, garlic, salt, and 3 pieces of lard into each container for twisting. Add broth to lightly cover ingredients.

4. Alternately add pork and beef, overlapping one type of meat with the other. Close the containers with lids and place them in the pressure cooker prepared for use.

5. Pour in plain water at room temperature; it should reach the hangers of the jars. Place the pressure cooker on the stove and wait until the water begins to boil. Then reduce the power to minimum, time it for 3 hours.

6. Now you know how to cook a simple beef stew. This variation with pork is very tasty. When cooking at home, after turning off the pressure cooker, the jars need to cool down, only then can you open the lid and take them out. Otherwise, the container will burst due to strong pressure fluctuations!

Beef stew in the oven

• beef (or veal) - 5 kg.
• pork lard - 450 gr.
• laurel, peppercorns, table salt - in fact

1. Cooking beef stew at home begins with preparing the meat. Rinse it, dry it with towels, chop it into large pieces. Sprinkle with a mixture of salt and pepper. Cut the lard into thin strips.

2. Jars with a volume of 1 liter. Wash it very thoroughly with a soda solution and put it in the microwave or oven to sterilize. The lids are boiled separately. After all, the container is thoroughly dried.

3. Now you can start preparing the stew. Add 8-10 peppercorns, 5 grams to the bottom of each dish. salt, 3 laurels, 3 pieces of lard. Now start packing the beef, don't compact it too hard. Do not fill jars to the brim.

4. Place the tin lids on top (removing the rubber bands), then press them down with something heavy. This move will prevent the contents from spilling out during the boiling process. Send the container with meat filling into a cold oven.

5. Start preheating the oven until the mixture in the pan begins to boil. When this happens, reduce the power to the minimum setting. Time 6 hours. After the specified period, turn off and leave for 20 minutes.

6. Since it is most convenient to prepare beef stew in liter jars, after cooking the contents are transferred to sterile half-liter jars. At home, they also need to be sterilized along with the lids. After packaging, seal the stew with a tin and leave it with the neck down until it cools.

Beef stew in a slow cooker

• beef/veal - 1.6 kg.
• salt, bay, dried rosemary, ground pepper - in fact

1. Rinse the meat, get rid of veins and films. Chop into equal pieces of 2-3 cm. Place in a multi-bowl, do not add water, because the meat releases enough juice.

2. Set the “Extinguishing” function for 7 hours. If veal is used, 5-6 hours will be enough for cooking.

3. Do not open the lid for the first 3 hours. After this time, check to see if all the juice has evaporated. If this happens, add some clean water. Close the multicooker again and wait for the timer signal to end.

4. About half an hour before the end, you can add spices, bay leaves, and salt to your taste. When the stew is cooked, leave it to “cook” for a while.

5. Within the allotted time, sterilize the jars in which packaging will be carried out. Place the beef stew inside, press down lightly and pour in the remaining fat from the multibowl.

6. If carried out long-term storage, you need to cover the containers with tin lids and place them in the oven (place on a baking sheet). Sterilization is carried out at 190 degrees for 30 minutes. Next, you can carry out the seaming.

Now you know how to cook delicious beef stew. If you have a multicooker at home, we recommend using it.

Beef stew in an autoclave

• beef - 2 kg.
• onion - 1 pc.
• carrots - 1 pc.
• salt - 16-20 gr.
• laurel, peppercorns - in fact

1. Manipulations begin with washing and drying the beef. Next, the peeled carrots are chopped into half circles, the onion is chopped into half rings.

2. Sterilize the containers in any way, boil the lids. Dry the jars, place bay leaves and peppercorns in each.

3. Fill the container with pieces of meat almost to the top. Pour salt on top, roll up the contents with a special key.

4. Prepare the autoclave for use. Place the jars inside, pour in enough water to cover the hangers of the dishes.

5. Set the device to 1.5 atmospheres. Place on the stove and cook until the pressure reaches 4 atmospheres. Cook on this mode for 5 hours.

Beef stew in a cauldron

• beef with fat layers - 3 kg.
• laurel leaves - 15 pcs.
• onions - 6 pcs.
• ground white pepper - to your taste
• black peppercorns - 17-20 pcs.

If you already know how to cook beef stew classic recipe, we recommend that you familiarize yourself with another option in a cauldron. Start the procedure at home.

1. Rinse the meat with running water. Remove all veins and films. Dry with paper towels to remove excess moisture. Chop into large pieces. Peel the onions and chop into quarters.

2. Use a cauldron and place food in it in layers. Put the meat in first. Sprinkle with pepper and salt. Add half the bay leaves and peppercorns. After this, add the onion. Next, repeat the layers until you run out of beef.

3. Place the cauldron on the stove and cover it with a lid. Wait for the moment when the meat begins to release juice. It shouldn't boil. Mix the ingredients of the container and reduce the power to minimum. Simmer with the lid closed for 1 hour.

4. After the allotted time, mix the products again and continue to simmer for another hour. After this, you no longer need to stir the meat. Check the dish regularly; it should bubble lazily.

5. Time yourself for another 30 minutes. The stew should simmer a little. Transfer it to a food container. Once cooled, place in the refrigerator. Please note that this preparation option does not imply long-term storage.

Beef stew in a water bath

• laurel - 3 pcs.
• pork lard - 180 gr.
• beef - 0.8 kg.

Since making stew is quite simple, consider another beef recipe at home.

1. Prepare the meat, remove excess moisture and chop into large pieces. Finely chop the lard; later it should melt. Place the prepared products in a deep container. Add ground pepper and salt. Stir.

2. Since making beef stew is quite simple, proceed further. Prepare clean jars and sterilize. Place the meat in them and press down a little. There is no need to fill the container to the top. Place the jars in the bottom of a wide-bottomed pan.

3. Place a towel under the glass container. Fill with water; it should reach the hangers. Close the jars with lids. Place the pan on the stove. Wait for the water to boil. After this, reduce the heat to low.

4. In this form, the stew must be simmered for about 6 hours. Pour in carefully hot water when it boils away. After a while, remove the jars and screw the lids on until they stop. This preparation can be stored in the refrigerator for up to 6 months.

Beef stew without lard in the oven

• laurel leaves - 8 pcs.
• beef tenderloin - 2 kg.
• peppercorns - 25-30 pcs.
• beef fat - in fact

Before you cook stew without lard, study the recipe. It is very easy to make beef preparation at home.

1. Prepare a glass container for preservation in advance. It must be clean and sterilized. Place a few peppercorns and a bay leaf on the bottom. At the same time, chop the beef and compact it tightly into jars in layers.

2. Sprinkle with salt and ground pepper. Leave it in the bank free edges(2 cm). The final layer should be peppercorns and bay leaves. Beef stew will acquire a pleasant aroma at home. The recipe is simple.

3. Finely chop the beef fat and place on top of the meat and spices. Fold the foil in half and cover the neck of the jar with it. Place the container on a baking sheet and pour cold water onto it. Preheat the oven to 120-130 degrees. Simmer the stew for 7-8 hours.

4. Within the allotted time, almost all the water should evaporate. Turn off the oven. Leave the meat inside until it cools completely. After this, remove the jars, remove the foil and screw on the lids.

If you study all the recipes presented, it is not difficult to understand how to cook beef stew. It is enough to arm yourself with everything you need at home and start acting.

1. If you decide to cook the stew in the oven, you need to pour water or add salt into the pan. This simple manipulation will allow the fat that will flow out of the glass container not to burn.

2. Fat or lard is added so that the product does not end up dry. It is strongly recommended to cook the stew exclusively in a sterile glass container.

3. To prevent the jar lid from further oxidizing, treat it with fat before sealing. After this, the workpiece should be stored in a cool cellar. If you prepare the stew correctly, it can be stored for up to 5 years.

Beef stew is quite simple to prepare. It is enough to familiarize yourself with simple recipes and study practical recommendations. Make preparations for future use and try to avoid store-bought products. There is nothing natural in such compositions.

Making homemade beef stew

Homemade stew is a guarantee that natural meat was used in the preparation of canned food. This means that such a dish will be both healthy and nutritious. At the same time, its big advantage is that you don’t need to cook beef stew yourself. large quantity products.

Homemade beef stew recipe

Before you start cooking stew, you need to choose the right meat. After all, not every part of a cow carcass can be fully preserved. It is best to choose the sirloin part. As an option, you can stop at already chopped preparations, such as azu or goulash. But it is not recommended to take veal: despite the fact that it is considered more dietary and tender, it is noticeably inferior in taste to beef.

Naturally, we are not talking about using frozen meat to prepare stew. Firstly, such meat may be old and dry. Secondly, frozen beef no longer has the desired taste.

Remember that during the cooking process the meat is boiled down by 40%. Therefore, take more of it than you need for ready-made stew. It is also necessary to prepare lard in advance, which you will use to pour the finished stew so that it can be stored better.

To prepare homemade stew you will need:

• beef – 1 kg
• pork lard – 200 g
• bay leaf – 10 pcs.
• spices
• peppercorns to taste

Prepare pork for future use

• More details

Wash the meat, dry it well and cut into large pieces. Cut the lard into small cubes. Salt and pepper the meat and sprinkle with spices. Next, take a jar (it is best to use half-liter and liter jars). Place a few bay leaves on the bottom, then add the meat. Top the structure with lard and peppercorns, as well as the remaining bay leaves.

Remember that the jar must be sterile. Therefore, before you start putting food into it, be sure to sterilize the container. In addition, it is advisable to additionally lubricate the lid with fat so that it does not oxidize.

Cover with foil so that if excess juice appears from the meat, it does not splash in all directions throughout the oven and does not smoke. Then place the jar in a cold oven and turn it on to warm up to a temperature of 180 degrees. When you realize that the oven has warmed up well, reduce the temperature to 160 degrees and leave to simmer for 3 hours. Try not to open the door at this time so that the jar does not burst due to temperature changes. After the time has passed, turn off the oven, but do not open the door and do not remove the stew until it has cooled. When you remove it from the oven, roll up the lid and store it in a cool place, such as a cellar.

You can cook beef stew in another way. To do this, just boil the meat. And doing this is not as difficult as it seems.

To prepare this stew you will need:

• beef – 2 kg
• salt, pepper to taste
• bay leaf – 2 pcs.
• water – 2 tbsp.

Cut the beef into pieces and place it in a saucepan. Then add water and put the meat on the fire, let it boil. Then reduce the heat to low and leave the meat to simmer. After 3-4 hours, add salt and spices. Leave to cook for another couple of hours. Try to open the saucepan less often. Turn off the stove and leave the stew to cool. Then transfer to prepared jars and roll up.

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 and the correct choice of tenderloin, stew prepared for the winter at home can be stored for a long time - from 2 to 5 years.

Preparation of products

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 to prepare various dishes: navy-style pasta, buckwheat, rice, aromatic pies. It turns out tender, tasty and juicy winter preparation made from chicken. Lovers dietary products Canned rabbit will be appreciated, and connoisseurs of the unusual will appreciate 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, just like most seeds. Delicious preparation

It will work if you make it from homemade 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.

1. Cooking method:
2. Wash the chicken, trim the skin, remove the bones, cut the fillet into pieces.
3. Mix the fillet with salt, pepper and other seasonings.
4. To enrich the taste, add finely chopped onion to the chicken, about ½ of the head per half-liter jar.
5. Sterilize the container. Fill the containers with chicken, leaving 1-2 centimeters to the top.
6. Pour boiled water over the chicken so that the liquid reaches the hanger of the jar. Pour into the pan cold water
7. , place a stand on the bottom.
8. 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.
• 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. To get 10 kg of 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.

It will work if you make it from homemade chicken.

• Buy only beef tenderloin; veal stew is not as tasty.
• beef – 800 g;
• chicken – 0.5 kg;
• lard – 200 g;
• bay leaf – 2 pcs.;

seasonings as desired.

1. ground pepper – 1.5 tsp.
2. Cut the beef into medium-sized pieces.
3. Finely chop the lard so that it melts completely during cooking.
4. Add spices to the lard and beef, stir.
5. 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.
• Cuisine: Russian.
• Difficulty: medium.

Purpose: preparation. 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.

It will work if you make it from homemade chicken.

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

seasonings as desired.

1. bay leaf – 4 pcs.
2. Using a knife, remove the layer of fat from the pork and cut the tenderloin into small pieces.
3. Season the pork with all the spices and stir.
4. Place bay leaves on the bottom of sterilized jars, then pork.
5. Cover, but do not screw, the lids on the jars.
6. Place the container on a baking sheet sprinkled with salt and put it in the oven.
7. Preheat the oven to 200 degrees, then lower the temperature to 150 and continue cooking for another 4 hours.
8. 20 minutes before the end, carefully remove the jars and pour pre-melted lard over the pulp.
9. 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: 469 kcal.
• Cuisine: Russian.
• Difficulty: medium.

Calorie content of the dish: 308 kcal. If you have a duck carcass, you can make a wonderful preparation for the winter from it, and it is much cheaper and tastier than if you bought it in a store. 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.

It will work if you make it from homemade chicken.

• duck thighs – 900 g;
• pepper mixture – 1 tsp;
• lard – 200 g;
• water – 150 ml;
• nutmeg – 2 pinches;
• salt – 1 tbsp. l.

seasonings as desired.

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

Homemade rabbit stew

• Homemade beef stew
• Time: 6 hours.
• Calorie content of the dish: 204 kcal.
• Purpose: canned food.
• Cuisine: Russian.
• Difficulty: medium.

Rabbit meat is considered the most delicious and dietary. Fillet stewed in its own juice 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.

It will work if you make it from homemade chicken.

• If you do not have such devices, the recipe can be adapted for a slow cooker by preparing the dish in the “Simmering” mode.
• rabbit carcass – 5 pcs.;
• cloves – 2-3 pcs.;
• allspice – 3 peas;
• black pepper – 7 peas;

seasonings as desired.

1. bay leaf – 7 pcs.
2. Separate the rabbit meat from the backbone and cut into pieces the size of a walnut.
3. Using a sharp knife, remove the internal rabbit fat and place it in a separate bowl. To the bottom of the sterilized glass jar
4. add a few peppercorns, a bay leaf and a little rabbit or pork fat.
5. Pack pieces of rabbit meat tightly into jars, seasoned with salt and pepper. Place a sprig of cloves on top.
6. Cover the pulp with rabbit fat and cover the jars with lids.
7. 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 with warm water up to the hangers of the cans, place it on.
8. strong fire

Once the water starts to boil, turn the heat to low and continue to simmer the rabbit for 5 hours.

• From beaver
• Time: 3 hours.
• Time: 7 o'clock.
• Purpose: canned food.
• Cuisine: Russian.
• Difficulty: medium.

Calorie content of the dish: 246 kcal. 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 will work if you make it from homemade chicken.

• , it is necessary to carefully cut out the stream while cutting, and then wash your hands thoroughly with soap.
• beaver carcass – 1 pc.;
• bay leaf – 3-4 pcs.;
• ground pepper and salt to taste.

seasonings as desired.

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

Homemade roe deer stew

• Time: 2 hours.
• Time: 3 hours.
• 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 prepare delicious dishes from roe deer. As a rule, people prefer to eat roe deer cooked by stewing in its own juice with vegetables.

It will work if you make it from homemade chicken.

• It tastes the same as venison. Try making stew according to the following recipe with photos.
• carrot – 1 pc.;
• bulbs – 1 pc.;
• garlic – 2 cloves;

seasonings as desired.

1. roe deer – 1 kg.
2. Cut the roe deer flesh into pieces and marinate in spices for half an hour.
3. Chop the carrots into strips, the onions into large half rings, and the garlic into slices.
4. Lightly fry the vegetables in vegetable oil until golden brown.
5. Add roe deer, bay leaf, and peppercorns to the vegetables.

Let it simmer for 3 hours.

• Elk stew recipe
• Time: 6 hours.
• Time: 8 hours.
• Purpose: canned food.
• Cuisine: Russian.
• Difficulty: medium.

Calorie content of the dish: 211 kcal.

It will work if you make it from homemade chicken.

• 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.
• elk – 1 kg;
• pork – 300 g;
• chicken – 0.5 kg;
• lard – 200 g;
• lard – 100 g;
• peppercorns – 4 pcs.;

seasonings as desired.

1. garlic - 2 cloves;
2. water – 0.5 l.
3. Place bay leaves, peppercorns and a little garlic on the bottom of sterilized jars.
4. Place the elk fillet mixed with the pork tightly on top.
5. Place a layer of finely chopped lard on top of the blanks.
6. Cover with foil folded in several layers.
7. Place the container on a baking sheet covered with coarse salt. Place in a cold oven.
8. Preheat the oven to 200 degrees, then lower the temperature to 180.
9. After stewing, roll up the jars, turn them over, and cool.

From a pig's head

• DIY pork stew
• Time: 3 hours.
• 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 preparation will be an excellent basis for navy-style 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.

It will work if you make it from homemade chicken.

• Try it! pig head
• - 1 PC.;
• water – 2.5 l;
• salt – 3 tsp;

seasonings as desired.

1. black pepper, bay leaf - to taste.
2. Cut the prepared meat into cubes measuring 4 by 4 cm.
3. Transfer the workpiece into a tall pan with thick walls and a bottom.
4. Fill with water until it reaches the level of the meat.
5. Place the container over high heat. Once the water boils, reduce the heat to low.
6. Simmer the pork for about 3.5 hours, about an hour before the end, add bay leaf and spices to the meat.
7. Place the finished meat into jars. Line the bottom of the pan with a towel and place the jars on top of it.
8. Pour in warm water so that it reaches the neck of the container.

Simmer the pork for another 30 minutes, then roll up the lids.

• Stewed duck
• Time: 3 hours.
• From a goose
• Purpose: canned food.
• Cuisine: Russian.
• Difficulty: medium.

Calorie content of the dish: 198 kcal. You can prepare stew at home from absolutely any meat, but tender and delicious dish obtained from poultry meat. Try this recipe for canned goose. Goose fillet is good because the meat is moderately fatty, so you don’t need to add lard.

It will work if you make it from homemade chicken.

• All you need for it: some spices, the carcass of an adult goose and some free time.
• goose carcass – 1 pc.;
• salt - to taste;
• black pepper – 6 peas;

seasonings as desired.

1. bay leaf – 3 pcs.
2. Cut the goose carcass: remove the skin, cut the meat into portions.
3. Place in a bowl, season with spices, and leave to marinate for 1 hour.
4. Place bay leaves, peppercorns, and meat on top in clean jars.
5. Cover the container with foil, place in a cold oven for an hour, set the temperature to 150 degrees.
6. After an hour, increase the temperature to 180 degrees, simmer the meat for another 60 minutes.

At the end of the stew, let the meat sit in the closed oven for 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

• 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 the meat from sticking 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.