Meat in jars, the easiest way to preserve meat for a quick dinner. The old way of preparing meat like our grandmothers did. This meat is aromatic, tender and crumbly. And most importantly, finished meat is always ready to hand, you can take it out of the refrigerator and a finished dish is already on the table. I just store such meat in the refrigerator and use it for a month. And although our grandmothers kept it for much longer, I still advise you to stick with the short shelf life. I think that you can eat such delicious meat very quickly. It goes well with any side dish and can be used to prepare soups.
!!! Before cooking, do some research on the risks of canning meat at home.
2500g pork
1 heaped teaspoon of salt (approx. 10 g) per 1 kg of meat
Black pepper
0.5 l glasses (well washed and dried)
Bay leaf
Black peppercorns
The jar contains around 450-470 g of meat
Use new, well washed lids
Place a cloth on the bottom of the pot
Pour water at room temperature
Make sure the water covers the glasses
Put on a plate and a weight or cover with a lid
Cook on a low flame for 5 hours
If you need to add water during the cooking process, use boiling water
After five hours, turn off the stove and let the glasses cool in the saucepan
After the jars have cooled, put them in the refrigerator
Before you boil down meat in this way, you should familiarize yourself with the risks of boiled-down meat
Such meat can only be stored in the refrigerator and consumed within a month (although I know a lot of people keep it longer)
Recipe:
5-6 potatoes
1 onion
2 cloves of garlic
Sunflower oil
½ carrot
1 tomato
1 tablespoon of tomato paste
salt
1 teaspoon of sugar
Black pepper
Garlic powder
parsley
Bon Appetit!
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