Pork offal or offal: cooking offal for future use or how to preserve offal.
It is usually customary to store pork meat or lard for future use, but you should not forget about delicious pork offal. Following this homemade recipe, you can prepare canned pig by-products for future use: liver, meat from the head, lungs, heart and kidneys.
How to preserve offal for the winter or for future use.
To begin with, we need pork offal, as well as meat trimmed from the head and under-chest part of the carcass, cut into medium-sized pieces and boil them until half cooked.
It is better if, when cooking offal, you add a pork leg or skin cut from lard to the broth. This broth will be more rich and tasty.
We need to compact the boiled pork entrails tightly into sterile glass jars. And then, the jars with our preparation must be filled to the top with the broth in which the offal was cooked.
Next, we need to sterilize the jars of giblets. A container with a volume of one liter is sterilized for 1.5 hours, two-liter jars are sterilized for 150 minutes.
After the jars of home-made offal have cooled, the broth with which we poured the offal should become the consistency of jelly.
If the broth has frozen, then the canned offal will be tasty, aromatic and will be stored for a long time.
Instead of broth, pork offal can be filled with a solution of acetic acid with a concentration of 2%.
Following this recipe, you can also prepare jellied lard.
Pork offal canned in broth can be used to prepare various liver fillings for dumplings and pies. And from the jelly broth you can prepare first courses or gravy for roast.
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