Homemade stew is not just tasty, it is very tasty. She helps us out not only in the winter season, when it's cold outside, and you don't really want to go to the store in the cold. But even in the summer, on a hike, in the country, on a fishing trip, it is convenient to take a jar of stew on a long trip and have a tasty and tasty snack on the way. hearty meal. You can add it to pasta or cook soup. You can also make delicious meat pie stew based. In general, stew is a universal product.
But today on the shelves it is very rare to find really high-quality stew. Therefore, more and more housewives resort to home production stews. And as it turned out, making homemade stew is not so difficult. The algorithm of actions is not at all complicated, and almost any meat can be used. In addition, seasonings for cooking also need a little onion, parsley and peppercorns, that's all. But of course there are recipes where there are much more seasonings and we will consider all the options for making homemade stew.
And the very first recipe will not be casual chicken meat. Chicken is the most affordable meat to date and also not expensive. This type of stew is very popular among summer residents, since during the season in the country you can grow chickens and cook stew from them, thereby saving meat for the winter.
To prepare the stew, we take jars and first sterilize them in any way available to you. Then, in empty sterilized jars, lay out a leaf of bay leaf, three four peas of pepper and garlic. Garlic is not necessary, so as you like. And a little beam. Place the onion between the layers of meat.
Arrange chicken pieces in jars, cover with lids, and put in the oven for 4 hours. most optimum temperature 145 degrees is considered for cooking. But even if it is 150 it is not critical. I immediately warn you that during the cooking process, the meat can shrink, so you should put a spare jar of meat in order to then transfer the meat from it to those jars in which the meat will shrink.
After four hours of quenching, close the jars and send them to cool at room temperature. Chicken stew is very tasty and nutritious. Chicken meat contains a large number of amino acids so necessary for the human body. So don't forget to include chicken meat in your diet.
Homemade pork stew
If in the recipe for making chicken stew, the bones could not be separated from the meat. Then with pork, such a number will not work here and the bones will be thicker and their structure is different.
So we separate the meat from the bones and then it’s still good to rinse the meat in water.
Meat pulp 1 kg.
Black pepper 1 teaspoon
Salt. Just rub the meat with salt before putting it in jars.
Bay leaf.
Onion.
Garlic.
If the meat is not fatty, you should add a little pure fat. For 1 kg of meat, 200 grams of fat is enough. It is better to cut the lard into pieces many times smaller than the meat. So it dissolves faster and saturates the meat with fat and your stew will turn out juicy.
And so, first of all, we sterilize the jars. We put dry and clean jars for 3-4 minutes in the microwave or in the oven. After carefully we take out and lay out the seasonings in jars in equal quantities. Of course, banks are all the same. It is advisable to take not large jars about half a liter, this is the most optimal container for stew.
At the bottom of the jar we put lavrushka, pepper, onion. Then lay out the meat and fat. But do not leave too much space for the liquid that will stand out and in which the meat will be stewed.
After the meat is laid out in jars and covered iron lids, we send the jars to the oven and keep them there for 4 hours at a temperature of 140-150 degrees. After we twist the jars and keep them with the lids down until they cool completely. It is advisable to cover all the jars with a warm blanket.
The recipe for homemade stew in a cauldron
There is a second option for cooking stew. In this version, all meat can be stewed in a cauldron or in a roaster.
We put the meat in a cauldron or ducklings and throw necessary seasonings. pouring a small amount of water and leave to simmer on a small heat after boiling water. Stew meat for 5 hours. In the process, keep an eye on the liquid in the cauldron.
After five hours, the meat is laid out in sterilized jars.
Having covered the jars with lids or foil, put them in the oven and keep them there for 15 minutes at a temperature of 110-120 degrees, then take out and twist the lids. That's the whole recipe for cooking pork stew in a cauldron or in a duck.
Homemade beef stew
As mentioned earlier, stew is prepared from almost any meat. Now it's time to learn how to cook beef stew.
In order for the beef stew to turn out juicy and tasty, it is worth adding lard to it, which will provide the meat with a special taste and add juiciness to dry beef. For 1 kg of meat, 200 grams of fat will be enough. But before that, it is worth removing the tough skin from the fat.
And so the meat is cut into pieces so that they crawl into the neck of the jar. Before laying out the meat should be washed well.
In the floor, liter jars lay out lavrushka, pepper, onion, and allspice.
Lay out the meat and leave room for the fat.
Lay out the top layer of fat and cover the jars with foil.
Of course, we take only sterilized jars.
Before placing the jars on a baking sheet, a little trick.
It is better to cover the baking sheet with foil, as during cooking, fat can pour out of the jars, which will surely burn. And the foil will protect your baking sheet.
And so we put the jars in the oven and heat them there at a temperature of 180-200 degrees for 2-3 hours.
Then we remove the heat completely and wait until the oven cools down naturally. After about an hour, the jars can be closed with lids and sent to cool at natural room temperature.
How to quickly cook stew at home
For this recipe, you need to prepare the brine first. For 5-6 liters of water, 800 grams of salt, parsley, pepper onion.
We mix everything and send it to the fire.
While the brine is boiling, the meat mode is thrown into the boiling brine. Boil for 20-30 minutes. As soon as the meat is ready, lay it in jars and fill it with brine. You will get not quite a stew, but the recipe is very suitable in fact, the meat is ready and can be consumed. With only one caveat, remember that it is very salty. And if you cook soup and using this meat, be careful with salt.
Homemade duck stew in a slow cooker
Yes, and in a slow cooker, you can also cook stew. And for this, you can also use almost any meat, but for today's recipe, let's take duck meat.
Cut the carcass and cut into small pieces so that they could easily fit into the neck of the jar.
We put the meat in the multicooker bowl and season it with spices, and these are all the same parsley a couple of leaves, a teaspoon of salt, 3-4 peas of allspice, one onion and you can also add a little black pepper for a piquant taste.
Pour a little water into the multicooker bowl so that the meat does not burn immediately after turning on the appliance. We put the slow cooker for 3 hours in the mode of stewing meat.
The water boils away, but the meat continues to stew in own juice. After 3 hours, the stew is laid out in jars and twisted with lids.
Stew is a very convenient product. There are situations in life when food needs to be prepared quickly. And what could be better than opening a can of good stew and frying it with pasta or potatoes? With it you can cook any soup, cook tasty second dish, make a delicious sandwich.
1:1061And for those who raise pigs, the issue of conservation is most acute.
1:1205 1:1215Every housewife should have this product in their stocks. Everyone probably has such situations when there is no time for cooking. This is where homemade pork stew comes to the rescue.
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Store-bought stew does not always live up to our expectations. And we cook homemade stew to your taste. We know exactly what kind of meat we put in it, we can adjust the recipe to our taste.
2:882There are different ways and recipes for making homemade stew. You can cook it in a water bath, you can - in the oven, slow cooker, autoclave. Well, if you have a pressure cooker, it is very convenient to cook stew in it.
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Homemade pork stew recipe number-1
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To make homemade stew you will need:
3:707Pork (shoulder is better) - 500 g;
Salo - 300 g;
Bay leaf - 1 pc.;
Salt, pepper - to taste.
Advice: Stew is best done in glass jars that can be hermetically sealed. Sterilize jars. Canning jars can be sterilized different ways, for example, place clean, dry jars in the microwave for 3 minutes.
3:1332 3:1342Cooking:
3:1377 3:1387 3:1391 3:1401- Cut the meat into small pieces. Cut off excess fat.
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- Salt, pepper. Mix thoroughly.
3:111 3:121 3:125 3:135- At the bottom of a sterilized jar, put a bay leaf, then put the chopped pork. Pack the pieces of meat tightly.
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- Then cover the jar with a sterilized lid and put in a cold oven. Turn on the oven at 250 degrees.
- As soon as the meat boils, reduce the temperature to 150 degrees and continue to keep the jar of stew in the oven for another 3 hours.
- Don't let the careless appearance of the jars scare you, these are the remains of the juice flowing from the jar. At the end of cooking, the remaining juice is removed, the jar is wiped with a napkin and becomes clean.
- While the meat is stewing in the oven in a jar, you need to melt the fat from solid white fat. To do this, cut the fat into small pieces, put it in a roasting pan and melt the fat at a low temperature. Drain the rendered fat into a clean container.
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- After 3 hours, remove the jar of stew from the oven, pour the contents of the rendered pork fat close and roll up the lid hermetically. Leave the jar to cool at room temperature.
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- Remove jars with ready-made pork stew in a cool place. But keep in mind that such homemade stew is perfectly stored at room temperature.
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- When using home-cooked stew, remove unnecessary fat, take out the pork and use it as directed.
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Homemade pork stew recipe number-2
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To be sure of the quality and taste of this product, you should make it at home.
9:786 9:796For this we need to take:
9:8614 kg of fatty pork,
9:900 9:9192 tbsp. spoons of salt
9:951pepper and bay leaf.
9:995 9:1005Cooking:
9:1040To begin with, you should thoroughly rinse the meat and cut it into 3 cm pieces. Then you need to put them in a saucepan, pour water and bring to a boil over high heat.
9:1333 9:1343Then remove the foam, reduce the heat and cook for 4 hours.
9:1457 9:1467Half an hour before the end of cooking, add spices.
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Distribute meat with broth into clean jars. Cover and sterilize for 15 minutes. It remains only to close the banks.
9:248 9:258Homemade pork stew recipe number-3
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Cooking:
1) Rinse the meat, cut into pieces.
2) As spices, we use bay leaf, peppercorns and ground pepper.
3) Salt the meat at the rate of 1 teaspoon without a slide per 500 g of meat, add pepper, bay leaf and chopped onion. We mix the mass.
4) At the bottom of the pressure cooker, put a special stand, which is included in the kit, lay out the meat. Add water, enough so that it is on the same level with the meat. Cover with a lid and put on fire. You can bring the mass to a boil over high heat. The fact that the water is boiling, we learn by the characteristic whistle. Immediately reduce the fire and cook on the smallest fire for 2 hours.
5) During this time, we will sterilize the jars and lids. Homemade pork stew is ready, you can put it in jars.
6) Cover with lids and set to sterilize in a water bath for 40 minutes from the moment the water boils. Do not put hot jars in cold water(may crack), and cold to hot - too.
7) We roll up the jars with lids. Homemade pork stew is stored in a cold place.
Homemade pork stew recipe number-4
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To prepare stew at home, you need:
11:734Cut into 1 kg clean pork meat and putting it in a clean, dry pan,
11:871Add 200 grams of lard cut into small pieces.
11:979 11:989The pot should be tightly closed and put on a minimum fire, while there is no need to add water - after all, fresh meat has enough moisture, which will be released during the slow cooking process.
11:1393 11:1403In the process of cooking the stew, which takes from 4 to 5 hours, the meat should be stirred occasionally, and at the end of cooking, add a little bay leaf, as well as salt and a little ground black pepper to taste.
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Black pepper, it is advisable to use peas, which must first be ground in a coffee grinder - this will give the stew a completely unique taste and aroma.
11:324 11:334Homemade pork stew recipe number-5
11:415
We will need:
12:972Pork - 1 kg
12:1005Salo - 500 g
12:1032Bay leaf - to taste
12:1085Salt and pepper - to taste
12:1135 12:1145Cooking:
12:1181Cut the pork into small pieces, salt and pepper and mix well. Place a bay leaf on the bottom of a sterilized jar, place the pieces of meat tightly, cover the jar with a lid and place in a cold oven. Turn on the oven at 250 degrees, bring the meat to a boil, then lower the temperature to 150 degrees and cook for 3 hours. While the stew is languishing, prepare the lard. To do this, cut it into small pieces, melt the fat over low heat and pour into a separate bowl. When you take the meat out of the oven, fill it with fat, roll up the jar and cool. Store the finished stew in a cool place (in the basement, cellar or refrigerator).
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Homemade pork stew in a slow cooker recipe number-6
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Pork Stew Ingredients:
13:702boneless pork - 3 kg;
onion - 1 pc.;
bay leaf - 5 pcs.;
peppercorns - 12 pcs.;
salt - to taste.
How to cook pork stew:
13:992Rinse the meat, cut into cubes across the grain. Put the pork into the multicooker bowl.
Add the peeled onion cut into 4 pieces. Close the lid and turn on the "Extinguishing" mode for 5 hours.
Then open the lid, salt, add spices and seasonings and continue cooking in the same mode for another hour.
Arrange the finished stew in sterilized jars and roll up.
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Homemade pork stew recipe number-7
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Cooking stew not a difficult process.
14:707We will need:
Pork meat - 5 kg.
Fat - based on 5 kilograms of meat 1 kg of fat. If the meat is fatty, you can take less fat.
Salt - 1 teaspoon per 1 kg of meat.
Bay leaf, peppercorns.
Cooking:
meat cut large pieces, add salt, you can optionally add marjoram, mix.
Next, we prepare the jars, they must be washed and sterilized. In prepared jars, put 2 bay leaves, black pepper, 5-10 peas on the bottom of each jar.
Put the meat in each jar, alternating fatty pieces and lean. Then melt the lard, pour the fat into jars of meat.
Place jars filled with meat in a cold oven on a baking sheet sprinkled with an even layer of salt so that the temperature in the oven is even.
Turn on the oven and heat up to 200 degrees. At this temperature, cook the stew for 3 hours, then carefully remove the jars from the oven and roll up with clean scalded lids.
During the preparation of the stew, the meat is boiled down by 40%, so you need to buy meat in volumes, given that in order to have 7-10 kilograms of stew, you need 10-14 kilograms of meat. It is also necessary to take into account that if you cook beef stew, then fat is needed for better storage, since in beef meat there is not much fat, then it is necessary to add fat at the rate of 5 kg of meat 1 kg of melted lard. If you cook pork stew, then you can not put fat.
Meat is the main source of protein, so it is important to consume this product every day in sufficient quantities. Constant employment rarely allows us to cook a full meal every day. In this case, semi-finished products are a great opportunity to solve the problem of lack of time. But the pork stew that is sold in the store leaves much to be desired. best quality. The solution is to cook it at home yourself. Consider the most popular recipes.
Traditional pork stew
Ingredients:
As spices, you can take bay leaf, ground black pepper, red ground pepper, sweet peas, mustard seeds.
Cooking method:
- The meat must be washed and cut into small pieces.
- Grind the lard and put on the bottom of a fairly capacious pan. The ideal option there will be a cauldron with thick walls;
- The fire must be small, otherwise, instead of stew, you can get a roast. When the fat begins to heat up, the walls of the pan must be doused with the released fat so that nothing burns to them, and put the pork with spices;
- Salt. For every kilogram you need to add one teaspoon of salt;
- Stir every half hour with a wooden spatula. After four hours, the dish is ready and can be transferred to jars.
Pork stew in the oven
Ingredients:
- 5 kg of pork;
- 1 kg of lard;
- salt, pepper and other spices to taste.
Cooking method:
Ready-made canned food can be safely stored for several years in a dark, cool place, since additional sterilization of cans occurs in the oven. The main thing is not to forget to process the covers.
Pork stew in a slow cooker
Ingredients:
Cooking method:
- Chop the meat into medium pieces, fat - into smaller pieces.
- Set the multicooker to the baking mode, put the fat there;
- After half an hour, when it melts, you need to add other ingredients. For cooking, 3 hours are enough in the quenching mode;
- Arrange the finished pork in jars and put in the refrigerator.
How to roll stew in jars
- It is most convenient to use half-liter and seven-hundred-gram glass containers.
- They need to be sterilized. You can do it like traditional way using the stovetop and using the microwave.
- To do this, you need to collect a little water in a small bowl, up to 2-3 cm in height.
- As soon as the water boils, put the jar there with the neck down and leave for 3-5 minutes. We throw the lids into the same water and sterilize them together with the jars.
- Homemade stew is stored for a short time, two to three months, but, as a rule, it is eaten even faster. It is best to leave it in the refrigerator.
- Pork should only be fresh, not frozen.
- A large amount of fat contributes better storage canned food, so its presence is necessary, even if it is not then eaten.
- To keep the lids from rusting, they also need to be greased before screwing on.
delicious stew home cooking- this is a real lifesaver in matters of homemade food. Juicy meat is sure to please all family members, it will be an excellent addition to the side dish.
All canned meat products are in great demand due to the fact that many other products can be made on their basis. interesting dishes. Therefore, today we will tell you how to cook the most delicious and healthy beef stew. All actions can be repeated at home, let's start.
Beef stew with pork in a pressure cooker
- beef - 0.8 kg.
- pork - 0.4 kg.
- pork fat - 0.1 kg.
- salt - 5 gr. on a jar
- onion - 2 pcs.
- meat broth - 200 ml.
- carrots - 1 pc.
- garlic cloves - 1 pc. on a jar
- peppercorns - 7 pcs. on a jar
- bay leaf - 1 pc. on a jar
Beef stew with the addition of pork turns out to be quite tasty in a pressure cooker, some refer to this recipe as a “classic of the genre”.
1. Sterilize containers and lids. For this purpose, you can use a microwave, oven or conventional water bath. Leave the dishes for further spinning to dry, there should be no moisture at all.
2. Now let's start preparing the meat. Rinse, dry with napkins, chop into medium-sized pieces. Grind the bacon into plates, peel the onion and chop into half rings. Chop carrots into half circles.
3. Send lavrushka, peppercorns, garlic, salt, 3 pieces of bacon to each container for twisting. Add broth to lightly cover ingredients.
4. Stack pork and beef alternately, overlapping one type of meat with another. Close the container with lids, send to the pressure cooker prepared for work.
5. Pour in plain water room temperature, it should reach the shoulders of the cans. Send the pressure cooker to the stove, wait for the water to begin to boil. Then reduce the power to a minimum, detect 3 hours.
6. Now you know how to cook a simple beef stew. This variation with pork is very tasty. In the process of 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 fat - 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 into large pieces. Sprinkle with salt and pepper mixture. Cut the salo into thin strips.
2. Banks with a volume of 1 liter. wash with a solution of soda very carefully, send it to be sterilized in the microwave or oven. The lids are boiled separately. After all, the container is thoroughly dried.
3. Now you can start cooking the stew. At the bottom of each dish, send 8-10 peppercorns, 5 gr. salt, 3 laurels, 3 pieces of lard. Now start stacking the beef, don't tamp it down too hard. Do not fill jars to the brim.
4. Put the tin covers on top (removing the rubber bands), then press them down with something heavy. Such a move will not allow the contents to pour out during the boiling process. Send container with meat stuffing into a cold oven.
5. Start preheating the oven until the composition in the bowl begins to boil. When this happens, reduce the power to the minimum mark. Record 6 hours. After the specified period, turn off, leave for 20 minutes.
6. Since it is most convenient to cook 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, cork the stew with tin, leave the neck down to cool.
Beef stew in a slow cooker
- beef / veal - 1.6 kg.
- salt, laurel, dried rosemary, ground pepper - in fact
1. Rinse the meat, get rid of the veins and films. Chop into equal pieces of 2-3 cm. Send to a multi-bowl, do not pour in water, because the meat releases enough juice.
2. Set the "Extinguishing" function for 7 hours. If veal is used, 5-6 hours is enough for cooking.
3. Do not open the lid for the first 3 hours. After this time, check if all the juice has evaporated. If this happens, add some clean water. Close the multicooker again, wait for the timer to signal the end.
4. About half an hour before the end, you can already add spices, parsley, salt to your liking. When the stew is cooked, leave it to “reach” for a while.
5. For the allotted time, sterilize the jars in which the packaging will be carried out. Send the beef stew inside, press lightly and pour the remaining fat from the multibowl.
6. If held long-term storage, it is necessary to cover the container with tin lids and send it to the oven (put on a baking sheet). Sterilization is carried out at 190 degrees for 30 minutes. Next, you can carry out the sunset.
Now you know how to cook delicious stew from beef. 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, pepper-peas - in fact
1. Manipulations begin with washing and drying the beef. Next, the peeled carrots are chopped in half circles, the onion is chopped in half rings.
2. Sterilize the containers in any way, boil the lids. Dry the jars, place lavrushka and peas 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. Set the jars inside, pour in enough water to cover the dish hangers.
5. Set the instrument to 1.5 atmospheres. Send to the stove and cook until a pressure of 4 atmospheres is reached. In this mode, cook for 5 hours.
Beef stew in a cauldron
- beef with fatty layers - 3 kg.
- laurel leaves - 15 pcs.
- onion - 6 pcs.
- ground white pepper - to your taste
- black pea pepper - 17-20 pcs.
If you already know how to cook beef stew according to classic recipe, we recommend that you familiarize yourself with another option in the cauldron. Start the process at home.
1. Rinse the meat under running water. Remove all veins and films. Wipe with paper towels to get rid of excess moisture. Chop into large pieces. Peel the onions and cut into quarters.
2. Use the cauldron and lay out the products in it in layers. Put the meat in first. Sprinkle with pepper and salt. Put half of the bay leaves and peppercorns. After that, add the onion. Continue repeating 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 secrete juice. It shouldn't boil. Mix the components of the container and reduce the power to a minimum. Simmer with lid closed for 1 hour.
4. After the allotted time, mix the products again and continue to simmer for another hour. After that, the meat does not need to be mixed anymore. Regularly look at the dish, it should bubbling lazily.
5. Record another 30 minutes. The stew should sweat a little. Transfer it to a food container. After cooling, place in the refrigerator. Keep in mind that this cooking option does not imply long-term storage.
Beef stew in a water bath
- laurel - 3 pcs.
- pork fat - 180 gr.
- beef - 0.8 kg.
Since stew is quite easy to make, consider another beef recipe at home.
1. Prepare the meat, remove excess moisture and chop into large pieces. Finely chop the fat, it should melt later. Place the prepared foods 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. Put the meat in them and tamp down a little. No need to fill the container to the top. Send the jars to the bottom of a wide-bottomed pan.
3. Place a towel under the glass container. Pour in water, it should reach the shoulders. Close jars with lids. Send the pan to the stove. Wait for the water to boil. After that, reduce the fire to a minimum.
4. In this form, the stew must be simmered for about 6 hours. Carefully pour in hot water as it boils away. After a while, remove the jars and tighten the lids until they stop. Such a blank is stored in the refrigerator for up to 6 months.
Beef stew without lard in the oven
- laurel leaves - 8 pcs.
- beef tenderloin - 2 kg.
- pea pepper - 25-30 pcs.
- beef fat - in fact
Before you cook stew without lard, study the recipe. It is very easy to make a beef preparation at home.
1. Prepare a glass container for conservation in advance. It must be clean and sterilized. Put a few pieces of peas and bay leaves on the bottom. In parallel, chop the beef and pack tightly into jars in layers.
2. Sprinkle with salt and ground pepper. Leave free edges (2 cm) in the jar. The final layer should be of peppercorns and bay leaf. Beef stew will acquire a pleasant aroma at home. The recipe is simple.
3. Finely chop the beef tallow and place over 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 on it. Preheat the oven to 120-130 degrees. Simmer the stew for 7-8 hours.
4. During the allotted time, almost all the water should evaporate. Switch off the oven. Leave the meat inside until it cools completely. After that, take out the jars, remove the foil and tighten the lids.
If you study all the recipes presented, it is easy 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, pour water into the baking sheet or add salt. Such a 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 workpiece does not turn out dry as a result. It is strongly recommended to cook the stew exclusively in a sterile glass container.
3. So that the lid of the jar does not begin to oxidize further, treat it with fat before rolling. After that, the workpiece should be stored in a cool cellar. If you cook the stew correctly, it can be stored for up to 5 years.
Beef stew is prepared quite simply. It is enough to familiarize yourself with simple recipes and study practical recommendations. Make preparations for the future and try to avoid store products. There is nothing natural in such compositions.
Hello dear readers. For a long time I wanted to make homemade stew for myself, and now I finally got around to it. The fact is that since childhood I have been eating homemade stew. It was made by our father. We prepared the meat, and the meat was always homemade, whether it was a pig or a bull, and my father already put it in the press. We rarely made poultry stew, we didn’t like bones in stew, and Domestic bird We were limited to chickens. And we kept them mainly for eggs.
Our father is a master of all trades, he even has a number of patents for inventions. But at their core, these inventions were more about work than at home. Well, at home, my father made a special press for making homemade stew. In those days, no one had such a press. In any case, in our village, and from our acquaintances in the city.
We knew about the existence of industrial autoclaves for the manufacture of stew, but for home use they were impossible to get. And the father, either saw where, or simply understood the principle of the autoclave. But about 30 years ago, we had our own press for making homemade stew in our house.
Before that, we did not even suspect that it was easy to cook stew at home. The main thing is to have a special device. I will talk about the device of this press a little later. And now let's go back to our time, and I'll show you how I just made stew at home without a press, but with the help of an ordinary special device.
Well, now the recipe for making homemade stew. From personal experience, but I lived with my father under the same roof, and I also helped to eat homemade stew, not only do you need to help. In general, I know from experience that you don’t need to take large jars for homemade stew. Therefore, I will tell and show on the example of 0.5 liter cans.
To begin with, you must decide how much homemade stew you will make, of course, if you buy meat. This can be determined by several factors. Firstly, from your appetite, and secondly, what is the largest pot you have at home. And the pan is not enamelled. In my case, it is aluminum.
Then you have to calculate how many cans will be in this pan. You can take any jars, the main thing is that they are then completely covered with water in a saucepan. But I still recommend taking 0.5 liter. When calculating, do not forget that the clamp on the can has a larger radius than the can itself.
For example, this happened to me. I bought 5 clamps, based on the fact that I will put 5 cans. But in practice, it turned out that 5 identical cans will not. So I ended up with one clip to spare. Or you can use jars of different heights. for example, in my 8 liter aluminum pan there are only 4 0.5 liter cans with clips. But if you take two cans of 0.7 and three cans of 0.5, then you can fit 5 cans.
But I did not run to the store for 0.7 liter cans, and only 0.5 liter cans remained at home. In general, I went to the market and bought 2 kilograms of pork. So today I will cook homemade stew from pork. 
I bought a boneless leg. You must understand that one 0.5 liter jar contains approximately 450 grams of meat. I do not like fatty stew and spit in stew. So I carve it all out of meat. I cut pieces of 2 - 3 cm, although they used to do 3 - 4 cm each. It's up to you to decide what size a piece of meat in a jar should be. It won't affect the taste.
As you can see in the photo, I cut, salted and peppered the meat. Salt I put three teaspoons, and black pepper ground half a teaspoon. But there are no clear rules here. If you want to store homemade stew longer, then it is better to add more salt. Well, you can add pepper to taste.
After the meat is cooked, you can think about the rest. We take clean jars, put two bay leaves on the bottom, add 30-40 grams of water. Preferably boiled. Father always added one tablespoon of water.
But since I'm not going to keep this homemade stew for a long time, and since I trimmed almost all the fat from the meat, I added more water. It is desirable that all the meat be covered with water, and on top with fat (when cooked).
Then add 2 - 3 pieces of allspice. That's all our condiment. Previously, we put another 10 pieces of peppercorns in a jar. But then we did not add ground pepper. Based on experience, when you mix together with salt and ground pepper, then the stew turns out to be more fragrant and tastier.
We put our meat in jars as tightly as possible. But not necessarily a full jar. If you impose a full jar of meat, then with heat treatment the jar may burst under pressure. Therefore, 2 centimeters to the top, we do not fill our jar with meat. We leave the buffer zone, so to speak.
After all the jars were filled, and I just got 4 jars, as I already counted on meat, you can also roll them up with iron lids. On the lids we put our meat preservation device, or, in short, a clamp.
Our clip fits snugly on the jar, and the spring also holds it. My father doesn't have these clamps, but he does have abs. I won’t show a photo of my father’s press, I simply don’t have it. But I will show you a similar device.
As you can see in the photo on the left, these are such iron plates with studs. Be sure to put the jars on a rubber mat, and also cover with a rubber mat, and then they are pressed against an iron plate. The design is very bulky and uncomfortable. Yes, and you need to put in it only cans of the same height. And when tightening the nuts on the studs, you need to be very careful, if you overtighten, the banks can burst from stress.
And the clips that I bought, firstly, do not take up much storage space. More safe to use. You can put jars of different capacities in the pan. And yes, they are more comfortable. When I worked at the factory as a turner, I turned these to my father. So he gave them to someone from his acquaintances. He was constantly asked for a press for making homemade stew, so he gave it. Although to be honest, he had two abs. But he didn't tell anyone about the second one.
But let's get back to our homemade stew recipe. 
Just as in the press you can’t put cans on iron, but there, of course, in order not to crush the cans, so with our clamps we also can’t put cans on the bottom of the pan. If the bank will stand without any gasket, then it may burst.
As you can see in the photo, I first took the dumpling, wrapped it in a cloth, and only then put the jars of stew. And to be more precise, even with meat. Then he filled it with water so that the water was several centimeters higher than the covers. Because the water will boil away.
You can, of course, limit yourself to a towel, without any other pads. I did it for that. Only I folded the towel several times.
In general, I filled it with water and put it on fire. After the water boiled, I reduced the gas to a minimum and left it to boil for 6 hours. It can of course be less. It all depends on the can and the meat. I even took the lid on the pan from the pan, it is heavier and transparent. Through it you can see how the stew is being prepared there.
Well, in terms of time, for example, chicken can be cooked for 3 hours, fish even less, and beef and pork for about 5-6 hours. Why so long? This is still not an autoclave, where the temperature is much higher, and the stew is done in 50 minutes. But the autoclave costs 400 times more, if not more, than one such clamp. And in terms of size, there is nowhere to store it in the apartment, it is like a boiler for heating water.
After 6 hours have passed, it’s too early to say that homemade stew is ready. There is still a lot of pressure in the jars, you can see it by swollen lids. And don’t be afraid, it’s not the stew that’s gone, it’s just that the meat was cooked there, and hot air accumulated there.
We leave our banks to cool. And right in a pot of water. It is not recommended to immediately take the cans out of the water. They can burst. And only after the jars have completely cooled down, only then can you take out the jars and remove the clamps. Now we can say that our homemade stew is ready.
As you can see in the photo, there is little fat in the jar, which is not quite typical for pork stew. 
As you can see, the pieces we have remained intact, which is what I wanted.
How to store homemade stew
I have already mentioned that such a stew should not be stored for a long time. She can "blow up", or store it in a cold place.
In order for the stew to be stored at home, more precisely in an apartment, and not in a cold basement, I can give a few recommendations.
Firstly, homemade stew should be well salted, I salted three teaspoons for 4 half-liter jars, you will need more, but not much if you want to use it not only for soups, but also for a separate dish. Which by the way is stew.
Second, don't trim the fat like I did. I trimmed it to eat less fat, but I will not keep the stew for a long time. Already ate a can of homemade stew. When the meat is in fat, then it will be better stored.
And thirdly, if you are making stew for long-term storage, do not add a lot of water. On the floor liter jar One tablespoon of water is enough.
And one more piece of advice. Look at the water in the jar, if the water is liquid, then you need to store it in the refrigerator or not for long. If the water is like jelly, it doesn’t even move, then such a stew, taking into account that the fat also tightened the meat on top, will be well stored in the pantry in the apartment.
Well, after opening, do not store homemade stew for a long time, and not only homemade. And store only in the refrigerator in a closed container.
Well, at the end of the article I want to say, eat stew with pleasure in winter. Well, in the summer I recommend to eat. Bon appetit and stay healthy.
