Home-Canned Stew from Any Meat
Homemade canned stew the way it used to taste — the kind everyone remembers from childhood. These days it's hard to find good-quality canned meat at the store, but this one comes out just like the old-fashioned version, only better. Keep a few jars on hand as a shortcut for soups, pilaf, and more.
kiev73
Recipe author
Home-Canned Stew from Any Meat
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
1 g
Fats 0 %
0 g
Carbohydrates 89 %
8 g
32 kcal
GI:
100
/
0
/
0
- Cut the meat into small pieces — a mix of beef and pork tastes even better. Season with salt and pepper and let it sit for a while to marinate for deeper flavor. The classic way is to put the salt and spices in the bottom of each jar. Pack the meat into jars, leaving about ¾ inch (1.5–2 cm) of headspace below the lid. Process in a pressure canner at 250°F (120°C) for 1½ hours. Stored this way, the canned stew keeps for up to 3 years on a shelf, no refrigeration needed.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Bay leaf - 313 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
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