Autoclave pork stew

You can cook stew without using additional equipment, but with an autoclave, the process is much faster and easier. And also - much tastier. For canning stew, it is best to use half-liter cans, so you get the right amount just for a meal for the family. Open the jar, prepare a side dish of potatoes, spaghetti or cereals and a delicious quick dinner is ready.

The jars are well washed and sterilized, you can use the oven, classic cooking in a large saucepan or microwave. The last method is the simplest, we set the jars to maximum capacity for 5 minutes and you can start filling. The roofs are boiled in a saucepan in a small amount of water for 5-10 minutes from the moment of boiling.

Meat is washed, dried to get rid of excess moisture and cut into cubes. The size is arbitrary - about 2x2 cm, it can be larger. In a large bowl, mix the meat with all the salt, mix well so that all the pieces are evenly salted. It is better to do this with your hands, lightly rubbing salt.

Fill each jar with pieces of meat up to the shoulders, roll up with hot lids, install in the autoclave. Fill with water so that the jars are covered by 2 cm.

Close the lid and pump up to 1 atmosphere. We set the parameters 110 degrees and 50 minutes. It is best to load the autoclave in the evening and leave it overnight. In the morning or after 12 hours we bleed the air, the temperature at the same time already drops to 30-35 degrees.

We take the cans out of the autoclave, wipe them dry with a towel and send them to a cold place. Such a volume is difficult to store in the refrigerator, but a cellar or basement is ideal. The finished stew can be stored for several years without loss of taste.

By the way, if desired, buckwheat groats can be added to the stew - then you will get a ready-made dish that you can simply reheat.

Successful preparations!