PROCUREMENT HOMEMADE STEW. The BEEF.

6 half-liter cans
beef young to 6 months 5,5kg
fat pork 0,5kg
Bay leaf in each jar at the bottom
salt,pepper

The meat is washed, dried, salt and pepper, stir.
Ready liter jars placed on the bottom of the Bay leaf, peppercorns 8-10 pieces, 2-3 slices of bacon and put the meat, but not to the top

put in a cool oven, cover with metal cover.
(as in the picture, and you can put in the pan with a small amount of water in it)

so the cover is not so good at boiling — cover cargo
(I served a large stone…)
the oven is heated to the boil in banks,reduce the heat to minimum and simmer for 6 hours…

in the finished sterilized ( by boiling, in the oven or in the microwave) dry half-liter jars spread with a sterile spoon our meat to the eyeballs ,
roll our sterile covers , neatly flip up the bottom, ecutives..
cooled 2 hours in this position ( it will allow to reveal a badly twisted banks)
Later put the jars to cool in "normal" position, so that after cooling the juice was a bottom, and beautiful "cap" of fat on top. This will allow the meat longer be maintained.

if everything is correct, then the meat is stored very long.
Stored in a cool place .

PS : if someone is concerned that when the finger tushonka disappears sterility, the shift is still needed,as the meat is very very uvarivaetsja., and air in the banks should be no. it’s even worse for sterility.
if in doubt, when all put banks in the smallest capacity, can again bring the contents in the oven "to boil" already in these banks, which will lay the lid and when you get, immediately roll.

good for you supplies 😉

#vizianagaram

PROCUREMENT HOMEMADE STEW. The BEEF.
PROCUREMENT HOMEMADE STEW. The BEEF.
PROCUREMENT HOMEMADE STEW. The BEEF.
PROCUREMENT HOMEMADE STEW. The BEEF.
Helen Adeyewa

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