And very tasty! At any time, you can open such a jar and prepare any dish. And my husband and even children can easily cope with this. You can cook soup, you can cook naval pasta in 10 minutes or stew potatoes, you can serve any porridge or add to casseroles, can be used for filling in pancakes, pies and pies. Or you can just eat it with a slice of fresh bread! Very tasty! Very! And it's easy to prepare. You do not need to defrost anything and then fry for a long time. Everything is already ready!
We call this cutlet "Cutlet".
RECIPE (based on 4 jars of 450 ml):
• Pork - 1.25 kg
• Fat - 100 g
• Onions - 200 g
• Carrots - 100 g
• Salt - 16 g
• Ground black pepper
*** If you cook beef like this, then 350 g of fat should be taken for 1 kg of meat.
HOW TO COOK:
Pre-cut the meat and vegetables into small pieces.
And I grind everything in a meat grinder. This is perhaps the most difficult part of the recipe. But, if there is a good electric meat grinder, then it will take two or three minutes in total. I use a coarse mesh for this recipe. There are two grids included (scroll through) 👇
In the same way, I chop onions and carrots (I do not change the grid). I turn off the meat grinder. A link to my technique, as always, will be at the end of the article. Scroll through the photo 👇
I add salt and black pepper to the finished minced meat. You can, of course, add other favorite spices right away. But I, besides salt and pepper, do not add anything to this preparation. Later, during cooking (depending on the dish), we add to taste what we are missing.
I mix everything very carefully so that the salt and pepper are well distributed. I do it with my hands (this is the most convenient way). By the way, you can make homemade sausage from such minced meat. Only then you need to add a little more salt and a few cloves of garlic.
I have a special attachment for sausages in the set for the meat grinder, which greatly simplifies the process of cooking sausages.
But today I will not cook sausage. I will be preparing minced meat for long-term storage. We have such canned food, of course, they cost no more than a month (my husband lacks patience for more). But you can store it for a year or two. And even without a refrigerator.
I put the minced meat in jars. I leave about 1 cm to the lid.
I cover the cans tightly with lids. I pre-sterilize jars and lids (I always do this). From the specified amount of ingredients, exactly 4 jars of 450 ml are obtained. If you take half-liter cans, then add 200 g more meat.
It remains to sterilize the meat cans. I do it in an autoclave. It's easier, faster, and completely safe! I cook for a couple. From the moment when the temperature in the autoclave reaches 120 degrees, I cook for 75 minutes. Then I turn off the autoclave and do not open it while it cools down. In about an hour, the minced meat cans are ready! I leave it on the table when cool - put it away in a cool place. But after autoclaving, canned food will be stored well in an ordinary kitchen cabinet.
Of course, you can use a pot of boiling water or an oven for sterilization. But both of these methods are unsafe. I never sterilize canned meat, because I'm afraid of botulism. Yes, and it is long. And uncomfortable.
In a saucepan, you need to boil the jars for about 8 hours over low heat, periodically adding water. And I tried to cook in the oven - for some reason the minced meat dries out on top. And the time is also not fast. At a temperature of 120 degrees, you need at least 7-8 hours. It is advisable to store such canned food only in the refrigerator.
Therefore, I use an autoclave))
And this is what happens (scroll through):
Link to my grinder (with customer reviews):
#kitchen inside out canned food