Home-Canned Pork Stew in an Autoclave
Home-canned meat is the best way to put up pork! Pork stew in an autoclave (a home pressure canner) is an all-purpose way to preserve meat that'll last you all winter. It's a great solution if you raise your own animals or just don't want to fuss over cooking meat dishes for a long time to come.
valeriya
Recipe author
Home-Canned Pork Stew in an Autoclave
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 %
16 g
Fats 57 %
21 g
Carbohydrates 0 %
0 g
255 kcal
GI:
0
/
0
/
0
- You can make this stew without any special equipment, but an autoclave makes the process much faster and easier — and much tastier, too. For canning, half-liter (1-pint) jars work best, giving you just the right amount for one family meal. Open a jar, whip up a side of potatoes, spaghetti, or grains, and a delicious quick dinner is ready. Wash the jars well and be sure to sterilize them — you can use the oven, the classic boil in a big pot, or the microwave. The microwave is the simplest: run the jars at full power for 5 minutes and they're ready to fill. Boil the lids in a pot with a little water for 5–10 minutes from the moment it comes to a boil. Rinse the meat, pat it dry to remove excess moisture, and cut it into cubes — the size is up to you, roughly 2x2 cm (about 3/4 inch) or larger. In a big bowl, toss the meat with all the salt and mix well so every piece is evenly salted; it's best to do this by hand, lightly rubbing the salt in. Pack each jar with meat up to the shoulder, seal with the still-hot lids, and load them into the autoclave. Add water so the jars are covered by about an inch (2 cm). Close the lid and pump up to 1 atmosphere. Set it to 230°F (110°C) for 50 minutes. It's best to load the autoclave in the evening and leave it overnight. In the morning, or after 12 hours, release the pressure — by then the temperature has already dropped to around 85–95°F (30–35°C). Take the jars out, wipe them dry with a towel, and move them to a cool place. A batch this size is hard to fit in the fridge, but a cellar or basement is ideal. Properly canned, the stew keeps for several years without losing its flavor.
- By the way, if you like, you can add buckwheat groats to the stew — then you'll have a complete meal that just needs reheating. Happy canning!
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Salt - 0 kcal/100g
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