Stew in an autoclave is an incredibly tasty and natural product that you can easily prepare with your own hands, the main thing is to use fresh and high-quality meat as the base. An autoclave is a very useful invention that does an excellent job of preparing home-made canned meat, which is perfectly stored even at room temperature. In this article you will learn how to prepare the most delicious stew not only from meat, but also from poultry.
Stew in an autoclave at home
Stewing in an autoclave at home is an easy way to prepare juicy and natural meat in its own juice without any impurities or chemicals. To prepare, the cook will only need a few ingredients that are always on hand.
- Pork 450 (grams)
- Tomato sauce 2 (tablespoons)
- Salt taste
- Ground black pepper taste
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Stew in an autoclave is easy to prepare at home. Rinse the pork thoroughly under running water and allow time to dry. -
Cut the main component into fairly large pieces, approximately the size for a shish kebab. -
Sprinkle the meat with ground pepper and salt, depending on your taste, and mix thoroughly. -
Open a jar of rich tomato sauce. -
Add the sauce to the pork and stir until evenly distributed. -
We distribute the workpiece among the jars and close the lids, place the workpieces in an autoclave and fill with water three centimeters above the level of the dishes. Turn on the pressure to 1.2 atmospheres. -
We put the unit on the burner and heat it to 120 degrees, continue the process for 20 minutes and proceed to cooling, releasing the pressure in several stages. We transfer the finished stew to the storage location. Bon appetit!
Homemade stew in an autoclave in a glass jar
Homemade stew in an autoclave in a glass jar is an easy-to-prepare and very tasty preparation that will always “come to the rescue” when you don’t have time to prepare lunch or dinner for the whole family. Once you open a can of stew, all you have to do is work on the side dish!
Cooking time – 13 hours
Cooking time – 40 min.
Portions – 0.5 l.
Ingredients:
- Pork – 450 gr.
- Salt – 6-7 gr.
Cooking process:
Step 1. Cut the washed and dried meat into arbitrary pieces, add salt and place in sterile jars (up to the hanger). Roll up with hot lids.
Step 2. Place the jars in the autoclave and fill with water so that the jar is completely covered with liquid and even 2 centimeters higher. Close the lid tightly and raise the pressure to one atmosphere, turn on 110 degrees for 50 minutes.
Step 3. In the morning, remove the containers, wipe them with a towel, and transfer them to a storage location.
Step 4. Having opened such a preparation, you will see a layer of frozen fat on the surface - it can be used to season porridges.
Step 5. Prepare and enjoy not only the result, but also the process!
Stewed chicken in an autoclave
Stewed chicken in an autoclave is not only a very tasty product, but also healthy, as it is prepared in its own juice using salt and natural spices. Take this preparation with you on a hike or fishing trip, or just add it to boiled pasta - it will be very tasty!
Cooking time – 13 hours
Cooking time - 20 minutes.
Portions – 500 ml.
Ingredients:
- Chicken – 500 gr.
- Black peppercorns – 3-4 pcs.
- Salt – 5 gr.
- Bay leaf - to taste.
Cooking process:
Step 1. We cut the chicken into small segments; it is recommended to use thighs, breasts and drumsticks for cooking. At the same time, thoroughly rinse the jars with soda and sterilize them along with the lids.
Step 2. Fill the containers with meat, leaving about 2 centimeters to the neck.
Step 3. Sprinkle salt on top.
Step 4. Add spices such as peppercorns and bay leaves.
Step 5. Seal the jars tightly with lids and place them in the autoclave, pour in water 3-4 centimeters above the level of the jar.
Step 6. Place the unit on the fire and heat it to a temperature of 110 degrees, the pressure should not exceed 0.8 atmospheres. After 25-30 minutes, turn off the fire.
Step 7. Open the lid only at the moment when the temperature has dropped to 40 degrees. Cool the stew by placing the jars upside down and wrapping them in a towel.
Step 8. Store the seams in the cellar or at room temperature. Bon appetit!
Stewed pork in an autoclave
Stewed pork in an autoclave is a tasty and very satisfying preparation that will save you from the long process of preparing the main dish, because by simply opening the jar and adding the contents to boiled potatoes or buckwheat, your meal will be ready in a few seconds!
Cooking time – 5 hours
Cooking time – 40 min.
Portions – 20 cans of 500 ml.
Ingredients:
- Pork – 10 kg.
- Black peppercorns – 100 gr.
- Salt – 10 tsp.
- Laurel leaf – 7 pcs.
Cooking process:
Step 1. Wash the meat under running water, dry it and cut it into small slices of any shape.
Step 2. Place a few peppercorns and bay leaves in each jar and pour in about half a centimeter of water.
Step 3. Place the pork in a glass jar, adding a teaspoon of salt halfway through the filling.
Step 4. Without reaching 1-2 centimeters to the top, using a special key, roll up the jars with sterile lids. We place the workpieces in the autoclave and cook for 4 hours and 10 minutes at a pressure of 1.5 atmospheres.
Step 5. After the time has passed, release the air and after 10 minutes remove the workpieces. We transfer it to a storage location. Bon appetit!
Beef stew in an autoclave
Cooking beef stew in an autoclave is so simple and easy that the hardest part of this process is cutting the fresh meat into equal sized pieces for even cooking. In addition to beef, we will also need tin cans.
Cooking time – 10 o’clock
Cooking time - 20 minutes.
Portions – 6 cans of 320 ml.
Ingredients:
- Beef – 1.5 kg.
- Onion – 1 pc.
- Salt – 1 tsp.
- Laurel leaf – 6 pcs.
- Black peppercorns – 18 pcs.
Cooking process:
Step 1. Rinse a piece of beef with water, cut off the films.
Step 2. Also peel the onion.
Step 3. Finely chop the onion, cut the meat into medium-sized cubes - mix the two components and add salt.
Step 4. Place three peppercorns and one bay leaf at the bottom of thoroughly washed jars.
Step 5. Fill the jars tightly with beef, not reaching the top a little. We roll it up using a special machine.
Step 6.Place the blanks in an autoclave and fill them with water so that the liquid covers the jars by 3-4 centimeters.
Step 7. Sterilize the stew for half an hour at 120 degrees, the pressure should not exceed two atmospheres.
Step 8. Next, turn off the heat and cool the unit to 40-50 degrees, after which we release the pressure and remove the workpieces. Bon appetit!
