What should be stewed at home.
Nowadays in supermarkets you can find absolutelyany food product. Most people prefer to purchase as many finished products as possible. Therefore, few people decide to cook stew at home. There is an opinion that it is far from easy to prepare stew in the home, and in principle this is not profitable from a financial point of view. That is, the purchase of meat, labor costs do not pay off. However, this opinion is erroneous, since home-made stew really goes cheaper than shop stew. It also does not contain chemical additives, which can not boast factory stew.
First of all, cooking a homemade stew requires determining the amount of cooking. Consider the recipe for homemade stew, ie. which is required for the preparation of 20 cans of 0.5 liters each.
Stew in the home, the necessary ingredients:
- 3-4 kilograms of fatty pork meat. To save, it is rational to purchase a pig's head. It will weigh approximately 8-10 kg. The price for 1 kg of pig head is about 4-5 times lower than for 1 kg of pure meat. Simply with a pig's head will have to tinker a bit: it is desirable to separate the cheek and prepare it separately, from the separated ears a wonderful cold turns out, and the remaining meat with bacon should be separated from the bones and you will receive about 3-4 kg of fat pork meat.
- Approximately 3-4 kg of beef meat. Here you can also save about 2 times, buying a sub-eagle. With podcherevinoj tushenka in house conditions it turns out very tasty.
- About 2-2.5 liters of water.
- 3 tablespoons of salt.
- Black pepper (peas), sweet pepper, bay leaf.
Consecutive cooking of stew
Meat should be cut into small piecessize 3 cm, and fat to pieces of 1 cm. After that, they should be thoroughly washed with water. All the pieces are placed in a bowl, filled with water and sent to the stove. For 3-4 hours you should extinguish the meat on low heat, stir occasionally. 30 minutes before the preparation is added laurel leaf, pepper and salt.
After the meat was cooked for 3-4hours, and all the spices are added, the resulting mass is poured into half-liter jars. Banks should be simply covered with lids (not rolled up) and sterilized within 20 minutes.
Manufacture of sterilization of cans with stew
Without the process of sterilization of stew in the homeconditions can after a while swell and discard the lid (this is in the case of premature seaming). Therefore, sterilization is mandatory. In addition, this process is quite simple: a towel is placed at the bottom of the dish, in which water is boiling. A few cans are put on the towel, covered with lids, so that the water level covers the cans almost to the top (about 1 cm below the lid). After the sterilization process, the cans are taken out using forceps or a cloth (so as not to burn their hands), roll up and then fold under the blanket for a slow cooling down. Now we can assume that the stew in the home is ready.
It should be noted that homemade stewmuch cheaper than bought in the store. The cost of a 0.5 liter can of homemade stew is about 1.5 dollars. Paying attention to the prices of this product in the supermarket, surprises can not be avoided. There it costs 2, and even 3 times more expensive.
Home-made stew is delicious enough, notcontains harmful additives. Opening the jar, you are sure that this is real meat. This can not be said for factory stew. Sometimes, you buy, you open it, but there's some porridge. Home stew is ideal for making fast lunches in those cases when there is not enough free time, and there is no time to cook. In a few minutes you can cook porridge and add to it a natural product - homemade stew.