Stew in a slow cooker pressure cooker

Such a moment: this cooking method involves the use of jars with threads and lids to them. In no case can we ignore this fact and use conventional sealing caps - they will explode! Sealing caps are good for an autoclave, but not for a pressure cooker.

1. We choose only fresh pork, no frozen meat. Thoroughly wash, and then dry the meat.

2. If there is fat, cut it off. We also remove the films. Cut the prepared pork into medium-sized pieces.

3. Two half-liter cans are washed, and then sterilized in any usual way.

4. In the prepared jars we put three peas of pepper, a bay leaf and the same amount of salt (5 grams per jar).

5. We fill the cans with meat, put them compactly, tightly. We screw them with threaded lids.

6. We install a special metal stand in the pressure cooker bowl (usually it comes in the kit). We put cans on it.

7. Pour water into the bowl, 250 milliliters will be enough. Close the lid, check that the valve is closed.

8. Select the "Extinguishing" mode, set the time to 40 minutes. Click "Start".

9. Even after the sound signal, we do not open the valve, we do not release the pressure so that the cans do not burst. We simply turn off the pressure cooker and leave everything as it is with the lid closed for 2 hours, or even overnight. Everything should cool down and the pressure should drop.

This stew is perfectly stored even at room temperature!

Bon appetit! Eat with pleasure and treat your family.