What should be stewed at home.

Nowadays in supermarkets you can find absolutely any food product. Most people prefer to purchase as many finished products as possible. Therefore, few people decide to cook stew at home. There is an opinion that cooking stews at home is far from easy and, in principle, it is not profitable from a financial point of view. That is, the purchase of meat, labor costs do not pay off. However, this opinion is erroneous, since home-made stew really goes cheaper than shop stew. It also does not contain chemical additives, which can not boast factory stew.

First of all, the preparation of homemade stew requires determination of the volume of cooking. Consider the recipe for homemade stew, ie. Which is required for the preparation of 20 cans of 0.5 liters each.

Stewed meat at home, the necessary ingredients:

• 3-4 kilograms of fatty pork meat. To save, it is rational to purchase a pig's head. It will weigh approximately 8-10 kg. The price for 1 kg of pig head is about 4-5 times lower than for 1 kg of pure meat. It's just that you have to tinker with a pig's head: it is desirable to separate the cheek and prepare it separately, from the separated ears you get a wonderful cold, and the remaining meat with bacon should be separated from the bones and you will receive about 3-4 kg of fat pork meat.
• Approximately 3-4 kg of beef meat. Here you can also save about 2 times, buying a sub-eagle. With podcherevinoj tushenka in house conditions it turns out very tasty.
• About 2-2.5 liters of water.
• 3 tablespoons of salt.
• Black pepper (peas), sweet pepper, bay leaf.

Consecutive cooking of stew

  Meat should be cut into small pieces 3 cm in size, and fat into pieces 1 cm in size. After that, they should be thoroughly washed with water. All the pieces are placed in a bowl, filled with water and sent to the stove. For 3-4 hours you should extinguish the meat on low heat, stir occasionally. 30 minutes before the preparation is added laurel leaves, pepper and salt.

After the meat was cooked for 3-4 hours, and all the spices are added, the resulting mass is poured into half-liter cans. Banks should be simply covered with lids (without rolling) and sterilized for 20 minutes.

Manufacture of sterilization of cans with stew

Without the sterilization process, the stew in the home can after a while swell and discard the lids (this is in case of premature seaming). Therefore, sterilization is mandatory. In addition, this process is quite simple: at the bottom of the dishes, in which water is boiling, a towel is placed. A few cans are placed on the towel, covered with lids, so that the water level covers the cans almost to the top (about 1 cm below the lid). After the process of sterilization, the cans are removed using forceps or cloth (so as not to burn their hands), roll up and then fold under the blanket for a slow cooling down. Now we can assume that the stew in the home is ready.

It should be noted that homemade stew is much cheaper than bought at the store. The cost of a 0.5 liter can of homemade stew is about 1.5 dollars. Paying attention to the prices of this product in the supermarket, surprises can not be avoided. There it costs 2, and even 3 times more expensive.

Home stew is delicious enough, does not contain harmful additives. Opening the jar, you are sure that this is real meat. This can not be said for factory stew. It happens, you buy, you open it, and there's some porridge. Home stew is ideal for making fast lunches in those cases when there is not enough free time, and there is no time to cook. In a few minutes you can cook porridge and add to it a natural product - homemade stew. Delicious dinner is ready, bon appetit!