Homemade canned meat with vegetables
Home preservation – a vast section containing incredible procurement methods. Here is another original recipe from vegetables with meat for the winter. Convenient, tasty and practical. Jar almost finished dinner is always welcome! At work, in the country or when … well, very once! Canned vegetables with meat on winter
Homemade canned meat with vegetables
For cooking you will need:
- Boneless meat (beef or pork) 2.5 kg
- Onion 1 kg
- Carrot 1 kg
- Parsley root 250 gr
- Sunflower oil 50 ml
- Bay leaf
Marinade:
- 1 liter of marinade: sugar 150 gr, salt 50 gr, vinegar 6% 500 ml, broth 400 ml
You can cook vegetables with meat for the winter as follows:
When choosing meat for canning, give preference one in which there is no vein and fat. The meat must be clean and fresh. If previously it was frozen, then it should be done defrosting at room temperature naturally. If a try to defrost meat in a microwave or under running water, the fibers lose their elasticity, the structure of the tissue is disturbed.
Rinse a piece of meat thoroughly and cut into large pieces. Fold in a prepared stewpan and simmer in your own juice on over 1.5 hours over low heat.
Remove the prepared meat with a slotted spoon and place in equal parts in clean, dry, sterilized jars, on the bottom of which are laid 1 a leaf of lavrushka. Do not pour the broth.
Based on the amount of ingredients in the recipe, you it will take 10 half-liter jars.
While the meat is stewed, cook the vegetables. Clean the root crops: carrots, parsley root and onions. Cut them like this: onion – rings, and the remaining roots in cubes with 1×1 side cm.
Transfer vegetables to a pan and fry in sunflower oil about 20 minutes. Add to the meat in jars.
Strain the broth in which the meat was languishing, through a fine sieve. Add sugar, salt, and the amount of water that it is necessary that the required prescription rate is obtained (400 ml).
Put on the stove and boil for 5 minutes. Remove from heat and add the vinegar.
Stir the marinade with the broth and cool to about t 70 ° C. Fill cans with hot fill, roll up and sterilize at a slow boil for 2 hours.
How to make 6% of 9% table vinegar vinegar? Details written in the pickled recipe squash.
After sterilization of the can, cool at room temperature and put it in storage.
Tasty ideas:
Homemade canned meat and vegetables – an ideal base for soup in the country or at home, when there is no time for cooking. Amazing you can cook borsch with meat in literally 15-20 minutes if you use our recipe. Use and liver prescription recipe. The supper is ready instantly!
