Pork stew in its own juice - how to make pork stew at home.

How to cook homemade pork stew in your own juices.

Cut the prepared meat into pieces that will tightly fill the jars. If you plan to take large jars, then cut the meat larger, if small, then prepare smaller pieces. Place the meat in sterilized jars and add a little salt. For every kilogram of pork, take 5 to 10 grams of salt.

Pour the laid meat pieces either with broth, previously cooked from bones and cartilage, or with a weak brine. Add 15 grams of salt to both the broth and water per liter of liquid. It is preferable to pour the meat with a strong broth, because it will later become jelly-like and the meat will be preserved better in it.

Place jars of meat filled with liquid in a saucepan with cold water. Turn on a gas or electric burner under the pan and bring the water to a gentle boil. From this moment on, be sure to note the time: sterilize liter jars for 2 hours and 15 minutes, and sterilize two-liter jars for more, 3 hours and 30 minutes. During water sterilization, cover the jars with clean, steamed lids.

After the allotted time for sterilization, seal them and allow the workpiece to cool in air.

Store pork stored for the winter in a cold basement or on a refrigerator shelf.

This preparation of pork in its own juice is suitable for preparing any dishes from it. These can be: borscht and soups, stews and goulash. The meat from this homemade stew can be ground in a meat grinder, spices can be added to it, and used as a filling for pies and pancakes.

See also video: Stewed pork in an autoclave.