Meat in Jars (Grandma's method)
Beef (or pork) cut into pieces, lightly seared, packed into compote jars with salt and water, and boiled for 2 hours to preserve it.
🍳 Cook: 2 min
Ingredients
| — | veal (or pork) |
| 1 с.л. (на буркан) | salt |
| 1 с.л. (на буркан) | water |
| — | oil (for searing) |
Instructions
GRANDMA'S
Cut the veal into pieces about 6 by 3-4 cm; they don't have to be a regular shape. Sear them (lightly fried in oil on all sides). Arrange in compote jars of 0.800 ml. On top add one tablespoon of salt and the same amount of water. Close with a lid (so it doesn't spin) and boil for 2 hours (the water should boil for 2 hours).
Yana: Just 1 tbsp of water too?
- If it is pork, it may be left unseared.
- It can be 2 (tbsp), if your spoons are small, it's no problem.
- The water must be well above the jar and boiling (bubbling) for 2 hours.
- I boil it on the small burners of the stove; if it is too strong I reduce to one. If it dies down and the water stops moving, I turn it up again. So I'm at about 6 out of ten.
- The water just has to move, to boil, not only to raise steam. It's important that the water boils; the setting doesn't matter, the water just shouldn't stand still around the jar.
- From the leg the meat is dry, from the shoulder it's more tender, and from the neck it's tastiest.
- Fill the meat just a little below the rim of the jar. Otherwise it swells and the jar will burst on you. Even a finger's width lower is not dangerous, the jar will still vacuum-seal.
Sources: https://tzilkovi.wordpress.com/proba/консервиране-на-месото-чрез-стерилиз/ http://www.gotvetesmen.com/forum/index.php?topic=2727.0 https://www.youtube.com/watch?v=KoeC_cPU4Vg From https://www.facebook.com/?ref=tn_tnmn