Since ancient times, seasonings and herbs were used to improve the taste and aroma of dishes of meat, lard, poultry and fish. You should know that they affect not only the taste of the products, but also their safety, shelf life, that is, they can play the role of natural preservatives. It is not surprising that with such a difficult process as the preservation of meat, lard, poultry and fish, the presence of a moderate amount of spices in the recipe is only welcome. With their help it is possible to make preparations not only tastier, but also better.
The choice of seasonings and spices for preserving meat, lard, poultry and fish, recipes for stewed meat, lard, poultry and fish.
Spices in cooking are divided into two large groups: local and exotic. Exotic plants include plants that are not characteristic of this region. They are used in dried form. Local spices – vegetables and herbs – can be dried or fresh. Each spice has its own taste and aroma. The taste intensity can be different, this should be taken into account when adding meat, lard, poultry and fish to dishes and canning.
actively used anise, basil, gravilate, calamus, oregano, caraway seeds, coriander, lovage, marjoram, wormwood, thyme, savory, sage and others.
Spices for meat, lard, poultry and fish and their mixtures are used for the complex purpose – to drown out the initial smell of the raw product, to give the product a new pleasant aroma and taste, to draw attention to the dish, to improve its appearance. Sometimes spices for meat, lard, poultry and fish correct the unfortunate taste of the product. In ancient times, dishes for storing meat, lard, poultry and fish were rubbed with mustard, pieces of meat were wrapped in horseradish leaves, sprinkled with salt, transferred with garlic and onions.
Spicy additives and seasonings, if correctly selected and proportioned, give the dish or preservation of meat, lard, poultry and fish a rich taste, smell and even improve color. The main thing is not to overdo it. Too many spices can cause indigestion or allergies..
Canned Pork Recipe in Own Juice.
2 kg of fresh chilled or thawed pork with fat; for brine: 1 tbsp. l salt per 1 liter of water. Remove cartilage and bones from the meat, then cut into pieces depending on the volume of the cans. Place one large piece at the bottom of the cans, place smaller ones on top (optimal sizes – from 4×4 cm to 6×6 cm). If desired, the meat can be beaten a little. Pour the meat into jars with boiling brine or strained broth made from well-digested bones, cartilage and skin. After sterilization, a dense jelly is formed from such a filling, which reliably keeps meat fresh.
Cans tightly cork, immerse in water and gradually bring it to a boil. Sterilize glass jars with a volume of 1 liter for 2 hours and 15 minutes; tin containers – 2 hours and 45 minutes. It will take 3 hours 30 minutes to sterilize 2 liter cans. In the future, such meat can be used to prepare a wide variety of dishes and fillings, since it preserves the natural taste and aroma of pork to the maximum.
Pork Head Stew Recipe.
Pork head without cheeks and tongue (about 5 kg), 250 g of onion, 10 peas of allspice, 2 bay leaves, 5 cloves of garlic, 2-3 tbsp. l salt, ground pepper to taste. Cut the head into pieces, soak in warm water for 30 minutes. Remove eyes, peel skin, ears, wash with clean water, cut into pieces and lay in a pan. Pour water so that it covers the meat. Put on fire, bring to a boil, boil for 10 minutes, drain the water. Wash meat in running water.
Put the meat in the pan again, pour clean water, add peeled onions. Cook 4 hours after boiling, 1 hour before the end of cooking, remove the onions and add allspice, bay leaf, salt to the meat. Then remove the meat, cool, remove from the bones and cut into small pieces. Add ground pepper and garlic through a press to it. Place the meat in sterile jars, pour hot broth, leaving 2-3 cm to the edge. Sterilize for 1 h 20 min in a water bath and roll up with sterile lids.
Canned meat recipe for lard with spices.
2 kg of fatty pork, 400 g of lard, 1 tsp. ground black pepper, 1 tsp. paprika, 1 tsp. ground white pepper, 1 tsp. coriander, salt to taste. Wash, dry, cut the meat into slices and marinate in spices and salt for 2 hours. Melt the lard in a fire and heat it. Put the meat in hot fat. Fry, stirring, until cooked. Ready meat should be grayish inside. Put meat and fat in banks, roll up. Sterilize 1 l glass jars for 1 hour 45 minutes, tin cans – 2 hours.
Canned Spiced Bacon Recipe.
1 kg of fat, 250 g of salt, 2.5 l of water, husk 1 onion, 6 cloves of garlic, 1 tbsp. l ground red pepper. Bring the water to a boil, add salt and onion husks, mix, boil for 10 minutes. Put lard in boiling brine: store for 20 minutes, fresh fresh from the market – 10 minutes. Then remove from heat, cover and leave for 24 hours. Remove the lard from the brine, dry, grate red pepper and garlic through a press, put in a jar or container and refrigerate or freeze. Fat will be ready for use in a week. You can store up to 3 months.
Canned Bacon Salad Recipe.
1–1.5 kg of fat, 500 g of salt, 2.5 l of water. Bring the water to a boil, add salt, boil for 7-10 minutes. Cut the fat into small pieces, pour over boiling water, put in a clean container, pour in cooled brine. After 3 days, remove the fat, transfer to another dish, pour fresh brine prepared according to the same recipe, again stand 3 days. Repeat this procedure again. After 9 days, pour the resulting semi-finished product with coarse salt, put into jars and put in the cold. Lard cooked in this way can be stored for up to a year without losing its taste.
Canned Beef Recipe in Own Juice.
2 kg of beef, 2 tbsp. l salt. Cut the meat into 2×2 cm slices, cover with salt, mix thoroughly. Put salted meat in cans, tamp, roll up. Sterilize glass jars of 1 l volume for 3 hours, tin cans – 3 hours 15 minutes.
Canned Beef Stew with Onions Recipe.
3 kg of beef, 250 g of onion, 5 tbsp. l lard, 1 tsp black pepper, 5 peas of allspice, 1 bay leaf, salt to taste, water or broth. Peel the beef from films and tendons, cut into small pieces. Peel the onion, cut into large cubes. Melt lard in a pan or pan, put onion, fry until soft. Then add meat, salt and fry, stirring, until half cooked. Pour in water or broth, add spices and simmer until tender, stirring occasionally. In a sterile glass jar, put the hot stew, pour the resulting sauce, roll up. Sterilize 1 liter glass jars for 1 hour 45 minutes, tin cans – 2 hours.
Lamb stew recipe.
2–2.5 kg of lamb, 400–500 g of bones, 2 bay leaves, 2-3 buds of cloves, 8 peas of black pepper, salt to taste. Cut the lamb into slices 3? 3 cm. Pour the bones with water, add salt, spices and cook a strong broth. Tightly lay the lamb in prepared jars. Strain the broth, bring to a boil and pour meat. Roll up and sterilize jars: glass 1 l – for 2 hours 40 minutes, tin – 2 hours 55 minutes.
Canned Lamb Tomato Recipe.
3.5 kg of lamb, 250-300 g of tomato paste, 300 g of onion, 3-4 tbsp. l fat or fat, 2 tbsp. l sugar, black and allspice peas, salt to taste. Peel the lamb from the films and cartilage, cut into slices, salt. Cut the onion into small cubes. Fry the meat in melted fat until half cooked, add onion, tomato paste, salt, sugar, pepper. If desired, you can put 2 bay leaves or buds of cloves. Mix everything thoroughly and simmer over low heat until the meat is ready. Arrange hot mutton with tomato sauce in jars, cover, roll up. Sterilize glass jars with a volume of 1 liter for 1 h 35 min, tin – 1 h 50 minutes.
Chicken Stew Recipe.
3 kg of domestic chicken, 150 g of fat, 3 peas of black pepper, 3 peas of white pepper, 4 peas of allspice, 3 tsp. salt. Carefully wash the plucked chicken inside and out, dry. Cut the carcass into small pieces, remove large bones, sprinkle meat with salt, mix. In a deep frying pan or saucepan, heat the fat, put the meat, fry on all sides until golden brown. Add spices, add water, simmer over medium heat, stirring until almost done. Place the pieces of meat in sterilized jars, pour the sauce formed during the stewing, cover with lids. Sterilize liter glass jars for 1 hour 30 minutes, roll up and cool. With an interval of one day, carry out two more sterilizations – 60 and 45 minutes each.
Preserved Duck Recipe in Own Juice.
4.5–5 kg of duck, 150 g of duck fat, 5 tsp. salt. Carefully wash the plucked and prepared carcass, cut into pieces, salt, leave for 1 hour. Melt the fat in a pan, put the pieces of meat and fry until half cooked. Then cool, remove large bones, put again in the pan. Stew by turning over until clear juice begins to stand out from the meat. If necessary, you can add a little water. In sterile jars, lay out the pieces of meat, pour the resulting sauce when stewed. 2 cm should remain to the edge of the jar. Cover liter glass jars with lids, sterilize for 1 h 30 min, roll up. After 1 day, repeat sterilization for 1 h, and after another day, sterilize again for another 45 minutes.
Duck Stew with Apples Recipe.
4 kg duck, 300 g duck fat, 300 g apples, 150 g onions, 1 tsp. cardamom, 2 sprigs of rosemary, 2 buds of cloves, 1 tsp. paprika, salt to taste. Wash the prepared carcass, dry it, cut into pieces. Large bones removed. Grate the meat with salt, cardamom and paprika, leave in the refrigerator for 2 hours. Peel the apples and peel, cut into slices. Peel the onion, cut into half rings. Heat the fat in a pan, fry the meat from all sides. Pour in water, add apples, onions, cloves and rosemary, mix and simmer until the meat is almost ready. Transfer the meat to sterile jars, pour the sauce, cover and sterilize for 1 h 45 min. Banks cork, cool. After 2 days, re-sterilize for 1 h 30 minutes.
Mushroom goose stew recipe.
6–7 kg of goose, 300 g of fat, 500 g of champignons, 10 peas of black pepper, 4 bay leaves, 4–5 buds of cloves, salt to taste. Wash the prepared goose carcass, remove the skin, cut into pieces and cut large bones. Salt the meat, let stand for 1 hour. Heat the fat in a pan, lay the meat out, fry until golden brown. Wash, peel, cut the mushrooms into 4-6 parts and add to the meat along with spices. Stir everything and simmer until the meat juice is clear. Transfer meat and mushrooms into prepared jars, pour over the resulting sauce, cover with lids. Sterilize in the oven for 2 hours. Roll up the banks, cool. After 2 days, re-sterilize for 1 hour.
Canned Sea Fish Recipe.
1 kg of hake, 1 kg of pollock, 500 ml of olive oil, 1.5 kg of notothenia, 5 peas of allspice, 2-3 bay leaves, 3-4 tbsp. l salt. Clean fish, trim heads, tails, fins, wash thoroughly. Cut the carcasses into pieces of the same size, sprinkle with salt, mix and leave for 40 minutes. In a saucepan, bring the oil to a boil, add spices to it, boil for 3-5 minutes. Lay the fish in prepared jars in layers, pour 50 ml of hot water into each jar, and then oil – so that it covers the fish. To the edge of the jar should remain 2 cm. Cover the jars with lids, sterilize for 3-4 hours. Then seal, wrap and cool slowly. Best stored in the refrigerator..
Recipe for canned crucians with tomato sauce in a slow cooker.
2 kg of fresh crucian carp, 200 g of onions, 180-200 g of carrots; for sauce: 100 ml of vegetable oil, 3 tbsp. l tomato paste, 2 tsp. sugar, 2 tsp. vinegar, 250 ml of water, salt, black and allspice peas to taste. Clean fish, remove entrails, fins and heads, wash under running water. Put chopped in small pieces of crucian carp in the multicooker bowl. Peel the carrots and onions. Cut the carrots into cubes, onions into half rings. Put vegetables on the fish. Prepare the fill: mix tomato paste, vegetable oil, sugar, pepper, salt, vinegar, add water. Mix the mixture until smooth. Pour the sauce over the fish, set the “Stewing” mode to 5.5-6 hours. During this time, the bones should become soft. Arrange hot fish in cans, roll up, put on sterilization for 1 h 30 min. Store no more than 3 months.
Recipe for canned crucians with vegetables.
1 kg of crucian carp, 200 g of carrots, 200 g of onion, 300 ml of vegetable oil, 3 bay leaves, black and allspice peas, 2 tsp. salt. Peel, remove the heads and gut, cut into pieces. Grate the fish with salt, leave for 30-40 minutes. Arrange in sterile jars, sprinkling fish with spices. Cut onions and carrots into medium cubes, fry a little in vegetable oil, put on top of the fish. Pour Karasey and vegetables with boiled vegetable oil, hermetically seal, put in an autoclave and conduct heat treatment according to the instructions. Cool canned food in an autoclave.
Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.