Delicious jellied meat for the winter in jars - a simple homemade recipe for meat in jelly.

If you put good jellied meat in jars for future use, you will always have a supply of the most delicious product on hand: satisfying and healthy. The advantage of preparing meat in jelly this way: no complications - everything is extremely simple, minimal time spent and an excellent final result.

Ingredients: Bay leaf, meat, black peppercorns

How to seal jellied meat in a jar for the winter without gelatin.

Any meat is suitable for canning (pork, lamb, veal...). Before you begin the main action - cooking jellied meat, remove the meat from the bones and clean the edges.

Soak the cut 500 gram pieces in cold water.

Make broth from the bones and cut edges. To make the jelly thicker in the end, add pork legs or skin to it.

Cook the soaked pieces of meat in the strained broth. Once the meat is cooked until almost fully cooked, cut it into small pieces across the grain and place it in jars. Add black peppercorns and bay leaf. Pour the strained broth just below the rim.

Sterilize hermetically sealed jars for 2 hours and cool, carefully adding cold water to the sterilizer.

Store in a fairly cool place.

Delicious jellied meat canned for future use

This preparation will allow the housewife to quickly prepare a plate or two of delicious homemade good jellied meat at the right time. In addition, such meat in jelly is used in the preparation of soups and main courses: stews, goulash and other meat sauces.

Delicious jellied meat for the winter in jars - a simple homemade recipe for meat in jelly.

How to seal jellied meat in a jar for the winter without gelatin.

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