Stew in a slow cooker

Stew in a slow cooker

Learn to cook real stew for long-term storage. No other stew can compare with stew cooked in a slow cooker. This dish will be perfectly stored even in a pantry in a city apartment, without a refrigerator! The whole secret lies in the operation of the multicooker pressure cooker. A similar blank can be created in an autoclave. But a pressure cooker is more convenient than an autoclave. There is no longer any need to watch time and pressure, everything is under the control of a smart accessory. The temperature in it is kept at 115-120 degrees, and this is the temperature of the same autoclave.

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Ingredients and how to cook

ingredients for 5 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 3 hours 20 minutes

manufacturing method

One point: this manufacturing method involves the introduction of threaded jars and lids for them. Under no circumstances should you ignore this fact and use ordinary seaming lids - they will be blown up! Seaming lids are not bad for an autoclave, but not for a multi-pressure cooker.

1. We choose only the freshest pork, no frozen meat. Carefully wash and then dry the meat.

2. If there is fat, cut it off. We also remove the films. Cut the cooked pork into medium-sized pieces.

3. Wash two half-liter jars, and then sterilize them using any usual method.

4. Place three peppercorns, a bay leaf and a similar amount of salt into the prepared jars (5 grams per jar).

5. Fill the jars with meat, place them compactly and tightly. Screw them on with threaded caps.

6. Place a special iron stand in the pressure cooker bowl (usually it comes included). We place the jars on it.

7. Pour water into the bowl, 250 ml will be enough. Close the lid and check that the valve is closed.

8. Select the “Extinguishing” mode and set the time to 40 minutes. Click “Start”.

9. Even after the sound signal, we do not open the valve, do not release the pressure, so that the cans do not burst. We simply turn off the multicooker-pressure cooker and leave everything as is with the lid closed for 2 hours, or even overnight (that is, in the dark) . Everything must cool down and the pressure drop.

This stew is perfectly stored even at room temperature!

Bon appetit! Eat with pleasure and treat your loved ones.

Societies › Delicious to eat › Blog › Homemade stew, very easy to make

Sorry for the lack of photos, but everything will be clear this way

Cars are cars, but you also need to eat. Therefore, now there is a recipe for homemade stew, which is many times better than store-bought. It can be stored quietly for three years, even outside the refrigerator.

Active steps - 10 - 20 minutes, cooking time - 2 - 2.5 hours.

Difficulty level

An eight year old can handle it.

Inventory and raw materials

Pressure cooker - it doesn’t matter which one will do. I prefer the one that is wide rather than tall. I use the most ordinary aluminum 5 liter. I bought it for 1000 and a few kopecks.

Jars with screw-shaped lids are many times more convenient than those that need to be screwed on by machine. The covers are only the newest ones. I feel comfortable using 0.5 - 0.7 liter cans.

Meat - maybe any kind: beef, pork, lamb, chicken, turkey, dog meat. The meat can be frozen or chilled, with or without bones. I like pork of medium fat content, for example, neck. I take Miratorg or Cherkizovo when they have a promotion (250 - 300 rubles).

Salt must be non-iodized.

Dark peppercorns.

How to cook

We wash the meat and cut it into cubes. I cut 2*2 cm. Don’t worry too much, shape and size don’t really affect the taste.

Place the meat in a cup and add salt. Be sure to use non-iodized salt. For 1 kg of meat I take a level tablespoon of salt. It can be more, it can be less. Mix the meat.

At the bottom of each jar we put a couple of bay leaves and about 5 peppercorns. There is no need to sterilize the jars, just rinse them.

Place the meat in jars. Throw about 1-2 cm from the neck. It’s much better not to stuff it.

We tighten the lids by hand without fanaticism.

Place the jars in the pressure cooker. There is no need to put anything under the bottom. My pressure cooker fits three 0.7 cans = 2 kg of meat.

Pour cool tap water into the pressure cooker. Pour up to the neck of the cans so that 1/4 - 1/5 of the height of the can sticks out of the water.

Close the pressure cooker with a lid, check the valves and set the heat to a little less than medium. I have a maximum of 9 divisions, I put it on 4. If the fire is strong, the jars will crack or all the fat from the meat will spill out.

We wait 2 - 2.5 hours, no more is needed.
During this period of time, at least some meat will be cooked. It may seem like nothing worked out at all, but that's not true.

Turn off the stove. Leave the pressure cooker closed on the burner until it cools completely. If you open the pressure cooker too early, the lids may become unsealed.

When the pressure cooker has cooled down, take out the jars. The jars must have retracted lids. The stew is ready.

Likely questions

What about botulism? The meat is cooked unsurpassedly under high pressure. The jar and lid are sterilized. I've been eating stewed meat for a couple of years now, and everything is always fine. Even after years, the meat smells very tasty, as if it had just been cooked.

How long is it stored? I've had the jar for three years - everything is fine. I think it will last just as long. The main thing is not to store in the sun. I kept it in the cabinet under the sink.

Is it possible to combine meat from different creatures? Just.

Cans be reused? Yes. There are no lids.

What to do if the lids do not retract?
They did something wrong: they put in a lot of meat, screwed the lid on the wrong way, used an old lid, poured a lot of water, cooked it over high heat, opened the pressure cooker too early. In this case, it is better to eat the meat immediately and not store it for a long time.

Can you use jars with roll-top lids? I think yes. Based on the beliefs of logic, there is no difference. I haven't tried it myself.

Why is such a stew needed? In the event of a nuclear war, quickly prepare soup or another dish. The taste of the meat is no different from freshly cooked meat, so the range of use depends on your imagination. At least make a cake.

Can I add vegetables or something else? I do not recommend it, it can reduce shelf life and spoil the taste

Stewed pork at home - 9 best recipes for savory meat preparation

Stewed pork at home is a good basis for a huge number of dishes. It is used in making rich soups, added to cereals and potatoes, or simply eaten with bread. The popular canning method ensures a long shelf life of meat, its taste and smell, which makes the product incredibly useful.

How to cook stewed pork?

Stewed pork is a canned stewed meat sold everywhere. Taking into account the unknown origin of store-bought preparations, it is better to cook the stew yourself. The development is very simple: pieces of pork are stewed with lard for 4 hours, after which they are placed in clean jars, sterilized and sealed with lids.

• pork - 3 kg;
• lard - 500 g;
• salt - 15 g;
• dark peppercorns - 7 pcs.;
• bay leaf - 2 pcs.

1. Cut the meat into small pieces.
2. Grind the lard and melt it.
3. Add pork and spices to the lard.
4. Simmer for 4 hours.
5. Place into sterile jars.
6. Line the bottom of a pot of water with a towel and arrange the jars.
7. Stewed pork at home is sterilized for 20 minutes.

Homemade pork stew - recipe in a saucepan

Pork stew is prepared at home using different methods.

• pork - 2 kg;
• lard - 100 g;
• salt - 25 g;
• dark peppercorns - 7 pcs.;
• bay leaf - 4 pcs.

1. Cut the pork pulp and lard into cubes.
2. Add salt and stir.
3. Place laurel, pepper and meat on the bottom of a sterile container.
4. Cover the jars with lids and place in a saucepan with water.
5. Pork stew takes 5 hours to cook at home.

Stewed pork in an autoclave

Pork stew in an autoclave is of ideal quality. In this unit, products are sterilized and prepared immediately, which allows you to obtain a high-quality product. Autoclave owners only need to load rolled up cans of meat into the unit, add water and, having set the temperature and pressure, hold the product for 40 minutes.

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

1. Chop the pork and lard.
2. Place lard, meat, garlic and bay into unstained jars.
3. Salt and roll up.
4. Place the jars in the autoclave, pour water into it, close it, and set the pressure to 1 atm.
5. Raise the temperature to 110 degrees.
6. Homemade pork stew in an autoclave takes 40 minutes to cook.

Pork stew at home in the oven

Stewed pork in the oven is one of the most common and accessible recipes. The advantage of this is that in the oven the meat is cooked in its own juices, retains its juiciness and is not subject to burning. Thanks to stewing in the oven in jars, the possibility of violating their sterility is eliminated, and the shelf life of the preparations increases.

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

1. Coarsely chop the meat and season.
2. Place laurel and meat at the bottom of a sterile jar.
3. Melt the lard and fill the contents of the jars with fat.
4. Place the jars in a cool oven on a baking sheet sprinkled with salt.
5. Preheat the oven to 200 degrees.
6. Stewed pork baked at home takes 3 hours to prepare.

Stewed pork in a slow cooker

Stewed pork in a slow cooker is juicy and soft. The warm and jelly-like structure comes from simmering for a long time in the multicooker bowl. The outermost one has a non-stick bottom, which protects the pork from drying out and burning. The meat is stewed under an airtight lid in its own juices and does not require additional water.

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

1. Cut the meat into large pieces, place in a bowl and simmer in “Baking” for 20 minutes.
2. Season and cook on the “Stew” mode for 5 hours.

Stewed pork in a pressure cooker - recipe

A recipe for stewed pork at home using a pressure cooker will turn into a pleasant chore. If you have the freshest pork, a modern assistant will prepare the dish in just an hour. All you need is to moderately cut the pieces of meat, season them with salt and spices and, placing the pressure cooker in the pan, select the time and the “Jellied” program.

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

1. Slice the meat, season and place in the pressure cooker.
2. Close the lid.
3. Stewed pork is cooked in a pressure cooker for an hour in the “Jellied” mode.

Stewed pork knuckle - recipe

Stewed pork knuckle belongs to the unique and necessary types of preparations. Not only the taste but also the nutritional characteristics of the meat are presentable. The knuckle, during heat treatment, releases juices rich in natural collagen, which, when hardened, are converted into real jellied meat.

• pork knuckle - 850 g;
• clove of garlic - 9 pcs.;
• bay leaf - 2 pcs.;
• salt - 40 g;
• aromatic peppercorns - 5 pcs.

1. Chop the shank flesh and add salt.
2. Place in layers in a jar, alternating with garlic and pepper. Cover with laurel on top.
3. Place the jars in a cool oven.
4. Bake for 2 hours at 150 degrees.
5. Keep in the switched off oven for another 30 minutes.

Stewed minced pork at home

Pork stew can turn into a unique delicacy if you cook it from minced meat. This serving technique is very convenient, since the workpiece can be spread on bread or used as an interior for baking. For piquancy, the minced meat can be varied with additions. In this recipe, cognac is used as a flavoring.

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

1. Grind the ham and bacon in a meat grinder.
2. Beat the eggs, add flour, broth, cognac.
3. Pour the mixture into the minced meat.
4. Grease the jars and place them in the minced meat.
5. Stewed minced pork at home is prepared in a steam bath for 2 hours.

Stewed pork head at home

Stewed pork head is a financially easy option for obtaining savory preserved meat. Getting such a part of the carcass is very profitable. There is a lot of meat, the taste is no worse than expensive types, and the cost is much cheaper. The recipe is also simple: the meat is stewed for 4 hours, placed in jars and sterilized.

• pork head - 1 pc.;
• water - 3.5 l;
• salt - 80 g;
• bay leaf - 4 pcs.

1. Separate the pulp from the bones and cartilage and cut into pieces.
2. Pour water over the meat, add salt and laurel.
3. Cook for 4 hours.
4. Divide the stew into jars and sterilize for 20 minutes.
5. Close with lids and refrigerate.

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Stew canned in a pressure cooker recipe

Ingredients

Step-by-step recipe for making canned stew in a pressure cooker with photo

And the food is prepared like this:

Cut the meat into pieces.

Sterilize jars with lids.

Next, place a bay leaf, peppercorns, add salt at the bottom of each container, and then meat comes next.

Place a mesh on the bottom of the pressure cooker, screw the containers tightly, place them in the pressure cooker on the mesh, fill the jars with water up to the neck, close the appliance, and start heating. Set the pointer to maximum. After the pressure indicator comes out, set the timer for 90 minutes. When the timer goes off, don’t rush to get the meat, the journey will continue until the morning.

Video recipe Canned stew in a pressure cooker

Elk stew

You can also treat your family to this versatile and unique elk stew. This dish has an extraordinary unique taste and pleasant smell!

So, in order to prepare a delicacy according to this recipe, you will need:

Ingredients:
elk meat - 3 kg;
pork - 1 kg;
lard - 250 g;
peppercorns-5 g;
salt - 1 tsp;
water-1.5 l.;
garlic-100 g;
bay leaf - 7 pcs.

And the food is prepared like this:

Place the meat in a container, pour in cool water and let it sit for an hour. Add a little salt to the water.

Then chop the elk and pork coarsely.

Cut the lard into cubes, heat it in a heated frying pan, there is no need to fry it, there should be whole small pieces left.

Later, put peppercorns into the prepared containers, pour in melted pork fat and lard, add a layer of elk meat, salt it, then pork, salt again, the outermost layer should be occupied by elk meat. Pour cool water into the containers; the meat should be covered with liquid.

Cover the containers with lids, place them on a baking sheet, and put them in the oven to simmer at 180 degrees. As soon as the water boils, reduce the temperature to 150 degrees and let the meat simmer for 4.5 hours. During the first 3 hours, add water.