Homemade grinder from a jar – without chemistry! Recipe for the perfect canned food with jelly
Homemade mice from a jar is the best alternative to buying canned food. Learn a simple recipe for an iconic, meaty delicacy without chemistry, which delights with natural jelly
homemade grinder without chemistry simple and proven composition taste of childhood
Homemade mill from a jar is a simple and reliable way to prepare canned food without unnecessary additives. It is a tasty and healthy replacement for store products. The meat in the jar is juicy, fragile and has plenty of natural jelly. Such a homemade can make every sandwich disappear from the plate in no time! I recommend this recipe to you!
In our house for years we have been preparing various types of grinders and canned goods in jars. Once such products were made by Grandma, later by Mama, and now I myself willingly reach for these recipes. One of the favorite items is military bacon. We also really like neck in jars and even homemade sausage with jelly.
Preparation time 30 minutes
Pasteurization time 6 hours
Total time 6 hours 30 minutes
Number of 7 jars of 500 ml
Type of dish Preserves
Tindalization (three pasteurization) takes place at intervals of 24 hours, where the first day of the jar is cooked for 3 hours,
the second day for 2 hours, and on the third day for 1 hour, which allows you to safely store the meat outside the refrigerator.
Ingredients
1 and 1/2 kg of pork shoulder blade
1 kg raw pork bacon without skin
2 tablespoons salt
1 tablespoon marjoram
1/2 tablespoon ground pepper
3 – 4 cloves of garlic
1 tablespoon gelatin
3/4 cup water
How to take step by step
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Step 1: I prepare and grind the meat
Washed meatread
for 2 hours, and on the third day for 1 hour, which allows you to safely store the meat outside the refrigerator.
Ingredients
1 and 1/2 kg of pork shoulder blade
1 kg raw pork bacon without skin
2 tablespoons salt
1 tablespoon marjoram
1/2 tablespoon ground pepper
3 – 4 cloves of garlic
1 tablespoon gelatin
3/4 cup water
How to take step by step
Do not expire the screen
Step 1: I prepare and grind the meat
Washed meatwovens and sidings dry
paper towel. Then I cut them into smaller pieces and pass them through the grinding machine on medium meshes.
Step 2: I season and make mass
To the ground meat I add salt, marjoram, pepper and pressed by the press cloves of garlic. Finally, I pour in the gelatin and start making meat, pouring water in batches. I knead the mass until it becomes sticky properly.
I make meat just like a yeast cake.
Step 3: Fill and secure the jars
I stuff the prepared grinder tightly in jars to remove as much air as possible from between the meat. Then, carefully, I set the large pot with the jars.
Step 4: I do three times pasteurization
I pour water into a pot with jars to about 3/4 of their height. I put the pot on the stove and cover it with a lid. I grind the grinder by cooking the jars three times at intervals every 24 hours. On the first day, I pasterize the whole for 3 hours, the second day for 2 hours, and the last day for 1 hour. Between the next cooking, I do not pull the jars out of the pot and leave them to cool completely in the water.
Tips
The amount of jelly depends on the type of meat and added water. If I prefer, I’m setting in a big pot. three times pasteurization
I pour water into a pot with jars to about 3/4 of their height. I put the pot on the stove and cover it with a lid. I grind the grinder by cooking the jars three times at intervals every 24 hours. On the first day, I pasterize the whole for 3 hours, the second day for 2 hours, and the last day for 1 hour. Between the next cooking, I do not pull the jars out of the pot and leave them to cool completely in the water.
Tips
The amount of jelly depends on the type of meat and added water. If I prefer a more compact and thick jelly,I add a little more gelatin
or add a piece of pork skin to the grinding.
In order for the jelly to be clear, I make sure that the water during pasteurization only blinks gently, not violently boiling.
The way of cooking jars is always adapted to my plans.
Thanks to the traditionalization, we can store the canned food outside the refrigerator, without worrying that the meat will break down.
If I intend to store the meat for a long time, I pasterize it three times, but if I know that such jars will disappear in our country in a short time, it only undergoes it twice pasteurized and I store it with an idle.
Ready, cooled jarsmore compact and dense jelly, I add a little more gelatin or add
do mielenia kawałek skóry wieprzowej.
Aby galaretka była klarowna, pilnuję, by woda podczas pasteryzacji jedynie delikatnie mrugała, a nie gwałtownie wrzała.
Sposób gotowania słoików zawsze dopasowuję do moich planów.
Dzięki tyndalizacji konserwę możemy przechowywać poza lodówką, bez obaw, że mięso nam się popsuje.
Jeżeli mięso zamierzam długo przechowywać pasteryzuję je trzykrotnie, natomiast jeżeli wiem, że takie słoiki znikną u nas w krótkim czasie, poddaje je tylko dwukrotnej pasteryzacji i przechowuję wlodówce.
Gotowe, ostudzone słoikiz trzykrotnej pasteryzacji przenoszę w chłodne iciemne miejsce, na przykład do piwnicy
or the pantry.
The prepared canned food retains freshness and excellent taste for many months.
