Canned meat always comes to the rescue when you need to prepare a quick dinner or lunch. Subject to the recipe for preparation and proper storage, they can retain all their taste for several years.
Instructions
Step 1
Rinse the jars in which the meat will be placed in hot water and put to dry upside down. For packaging, use glass containers with a capacity of no more than one liter. You will need glass lids with metal clips or tin lids to seal them.
Step 2
Prepare the meat for preservation. If you want to preserve raw meat, rinse it thoroughly, dry it, remove the films. Chop into easy-to-book pieces. Processed meats, such as stews or roasts, should be placed hot, immediately after cooking.
Step 3
Arrange the cuts of meat in the jars so that they are two centimeters below the neckline. Pour the sauce over the prepackaged meat. For processed meat, it is the juice left over from stewing or roasting. For raw meat, prepare cartilage and bone broth or brine with 15 grams of salt and 1 liter of water. Filling with pouring should only take place while hot. If you are using clip-on glass lids, seal the jars immediately. If the lids are tin, scald them and cover the cans.
Step 4
Prepare the container for sterilization. To do this, place the jars vertically on a metal grid previously placed on the bottom of a large copper or enamelled tub. Fill jars with glass lids completely with water. They will not break off during sterilization, as the lid will lift and excess steam will escape through the gap. Fill cans with tin lids with water only up to the level of the neck.
Step 5
Bring water to a boil slowly. Sterilize for two hours at a moderate boil. Roll up cans with tin lids immediately after sterilization and place them upside down on a towel. The leak will be revealed immediately if the cans are rolled up incorrectly. Glass lids with rubber bands will stick to the jars hermetically after cooling, after which the clamps can be removed.
Step 6
After cooling, the sauce becomes jelly-like, and a fat layer should appear on its surface. It increases the shelf life of canned food. Store meat in a dry, dark place. From time to time, canned food should be viewed and greased on the lids.
