Multicooker-pressure cooker Moulinex Minute Cook CE4000

Do not bother about ND and VD - about the same thing (most likely even the same). At present, only the Cuckoo and Oursson are actually regulating the pressure. In the latter, it is regulated by turning the valve (3 positions).

... Only I didn’t understand why we needed other buttons other than 2 buttons - VD and ND - what to cook on them? It is much easier to fry in a regular frying pan than to assemble and disassemble the device, simmer the same thing in a saucepan, if the same time turns out ...

The rest of the buttons are also very convenient to work with. When you cook soups, first you fry the onions and carrots in a bowl, then you let the meat in and there will be no scale. Then you throw in all the vegetables, pour hot water, transfer them to VD or ND and the soup is ready. Extinguishing is the same. First, you fry everything in a bowl, and then you transfer it to stewing, and after 40-45 minutes you will have to come up and turn off the multicooker. No problems for you.

Extinguishing is the same. First, you fry everything in a bowl, and then you transfer it to stewing, and after 40-45 minutes you will have to come up and turn off the multicooker. No problems for you.

Well, yes, only on LP or VD it turns out faster in time than on stewing, and in my opinion the taste is different, and the meat on VD will certainly be cooked, it has been checked, it is not a fact that the stewing will be the same

Do not bother about ND and VD - about the same thing (most likely even the same).

That is, you want to say that meat will also be cooked on LP in the same way as on HP? and what is the trick then? Why then ND and VD? There should probably be a difference all the same

If I make meat in one piece on LP, it takes longer than on HP.

I guess the difference is 10 degrees. No more...

To make everyone understand, I'll tell you how she (and not only she) works.
1. It consists of a heater, a temperature sensor (in the center of the heater) and a pressure relief valve (which we close and open). All!! There are no pressure sensors there! No matter how the manufacturer rubbed it into us!
2. Actually, how it works: The heater heats the bowl to a certain temperature (usually 110-115 degrees and maintains it. And the valve releases excess pressure if the heater has overdone it a little.
3. Low pressure mode, the temperature in this mode is lower (less water evaporates and the pressure is correspondingly lower.) Even a small difference in temperature gives a significant difference in pressure.

I want to try today for 15 minutes on the ND to throw apples with sand, who has any ideas, what will come of this?

Maybe not worth 15 at once?

Maybe not worth 15 at once?

I read here on the forum - they cooked orange jam at 15 on HP, and the filling for apple pie - on 15 on LP, there is on the recipe page, so I want something like jam-jam ...

Apple jam.
Peeled the apples, removed the insides, cut them randomly, added granulated sugar and a little citric acid. While she was cutting, the apples were given juice (or syrup).
On ND for 10 minutes, waited 10 minutes after the bell, let off steam (it was quite a bit). I laid it out in jars, in appearance and taste it turned out like jam, as it cools it thickens. Tasty, I recommend !!!
As for the proportions - I went too far with sugar, very good. it turned out sweetly, or maybe if for long-term storage, it should be.

Tomorrow I will take another portion of apples and sugar, I will put it so that you can eat it like baby food, maybe a little sweeter.

But the process of apple processing itself is laborious ... And I finished the cartoon with a bang!

As for the proportions - I went too far with sugar, very good.it turned out sweetly, or maybe if for long-term storage, it should be.

Tomorrow I will take another portion of apples and sugar, I will put it so that you can eat it like baby food, maybe a little sweeter.

Please write the proportions or weight of apples (unpeeled) and sugar in both the first and second cases.

Please write the proportions or weight of apples (unpeeled) and sugar in both the first and second cases.

Unpeeled garden apples (smaller than average, so a lot of waste). There were half a plastic bag of apples, 1.5 kg of sugar, 1.8 liters of jam. It cools and thickens, I think it will even go for a pie filling, it will not spread.

For the first time, for some reason, the sand swelled, tomorrow I'll put it just to taste, I'll see what happens.

How do you write the proportions? if only the volume of peeled apples is taken, the core is in the same place, the peel is cut out, and somewhere foulbrood will slip through

Girls, and I had an emergency today. I put the cabbage soup to cook, the pressure got up normally, the valve closed, and after 1 min the multicooker would start screaming and steam poured out from under the lid. I immediately pulled the multicooker out of the socket. After 20 minutes, when the steam was all exhausted, I opened the lid and, interestingly, they were already ready. I decided to check the multicooker again. She took out a bowl of cabbage soup, put another one, poured water and turned on the HP for 3 minutes. Everything went well. It can be seen just when closing the gasket moved out. She scared me a lot, I thought it would be necessary to take it to the service for repairs, but I already can't live without her. You get used to good things quickly.

Girls, and I had an emergency today ..........

If from under the cover, then only the rezika is to blame, well, or .... okay, I will not scare you. Is it okay now? Then use it calmly

I wrote something in the wrong place

Nothing wrong

And the steam could go in an emergency, that is, the protection against high pressure worked. This happens if the relay for turning on the heater sticks and the heater does not turn off. And if it works fine now, then everything is OK.

Thank you for the quick response. In the evening I will try to make apple jam, but with my husband, otherwise it’s scary somehow.

cooked millet porridge with milk until I was happy with the result.
300 g of millet, 300 g of water, milk is not a full liter, somewhere 0.85 liters, oil is drained. a third of the pack, set for 10 minutes on LP.
What did not like:
1.it turned out to be very thick, even slightly stuck to the bottom, but did not burn and came off easily with a cloth
2.it turned out to be very boiled, almost homogeneous (when I boil millet in a pan, it still remains boiled grains)

Here I read that they take 1 part of millet and 5 liquid, I got a little less liquid.

Who has any considerations?

[Kubanochki]

I'm upset today too.
Tried making a Tortilla-style potato casserole from Kubanochki... But I added milk to the eggs. Four times I tried to get VD, to no avail. So I finished it on the extinguishing.

If the porridge is thick and boiled, then add liquid and reduce the time. I don’t cook milk. I don't eat it. But I made apple jam today. True, the jam did not work, but the jam is cool, amber in color. For 1kg of peeled apples -800g of sand.

If the porridge is thick and boiled, then add liquid and reduce the time. I don't cook milk. I don't eat it. But I made apple jam today. True, the jam did not work, but the jam is cool, amber in color. For 1kg of peeled apples -800g of sand.

As for the porridge, in the end, when it cooled down, I added milk to it, kneaded it with a fork, no lumps, the porridge is homogeneous, and as usual, grains that have fallen apart, I shouldn’t panic. Warmed up in the microwave and everything is fine. Then I will experiment, less time, more liquid so that you can eat right away, it still thickens when it cools.

Yesterday's jam: Apparently, it all depends on the type of apples. Yesterday I used apples completely peeled and viscera, while I was cutting, they gave juice with sand, added citric acid, put it on ND for 10 minutes, today the jam is thick in finished form, it looks like amber in color.Or maybe not jam, but jam? in my opinion the jam should be watery?

Today I took apples, a different variety (garden, harder and sour), did not peel off, removed only the insides, chaotically sliced, while cutting, they juice in sugar. the sand was not given. Proportions - for a whole bowl of chopped apples to the mark - about 1.8 kg of sugar sugar. I put it on frying vegetables for 5 minutes, juice appeared, and mixed on LP for 15 minutes. I opened it - syrup at the bottom, apples on top, I think - well, everything, compote. Stirred, laid out in jars - a jelly-like mass, there are no apple pieces, the crusts are not felt. How to call it - jam, jam? I don't know, but it's delicious.

but I still can't cope with the oatmeal (((today the pressure was built up and everything was prepared, BUT it still burned and she decided to release the pressure for a long time, but I didn't have much time, I started to lower it myself with a towel, but damn it ... la everything around is all the same, the cartoon barely washed the pancake ... it's not destiny, I can see to cook oatmeal in the morning .. it's easier to see in a saucepan ...
and so happy))) yesterday I also made stewed vegetables and chicken with potatoes, all to me))))

BUT burned anyway

and she very much decided to release the pressure for a long time, but I didn't have much time, she began to lower it herself with a towel, but damn it all around ... all the same, the cartoon barely washed the pancake ...

I think so that it does not burn, I need more liquid, I did not burn it, it stuck slightly. I did this - I took a cup of water and turned it on for frying, very quickly the water boiled, then I threw in milk with millet and butter. I also boil millet on the stove - first I boil the water, otherwise the milk may burn
Was there a large volume? did you cook on ND? How long? I set the ND for 10 minutes, after the end of cooking I let it stand for 7 minutes, opened the valve, I didn't even need a towel, quite a bit of steam came out. And when I cooked the soup out of inexperience on the HP, I opened the valve immediately and did not know about the towel, the pan was full, kaaak hissed like a locomotive, a couple of steam up to the ceiling, but I wouldn’t have said to splatter it so slightly. But the foam stuck so strongly to the insert in the lid, barely tore off with a metal sponge

And nothing burns with me. If the liquid boils away, the multicooker turns itself off and goes into heating mode.

Girls-boys, do you think you can cook pork or beef stew in a mulechka for the future? What is sold in the store is a lottery in an iron can, you can buy canned dog food ... So I think, it is prepared industrially under high pressure, or maybe anyone has experience?
And yet, who sterilized the jars in the microwave? share

[karnak]

karnak,
I do not know how much for the future, but here is a local recipe in a multicooker
Homemade stew

Girls, I am sharing my recipe for stuffed pepper.
Prepare the filling: pour over the tomato paste with hot water, add 3 tablespoons of vegetable oil, salt, sugar.
Grind the meat, mix with raw rice, add finely chopped onion to it, coarsely grated carrots, salt, pepper, mix everything well by hand and add 150 grams of pouring, mix again and taste with salt (without swallowing, of course). Fill the pepper in HALF, place while standing, tip down into Mulechka's saucepan.

Svetochka, but minced meat is not liquid if you add filling to it? and what is the result? rice, carrots, onions are soft?

And yet, who sterilized the jars in the microwave? share

I sterilize, but, of course, not 3-liter. I do this: I pour a little water on the bottom and put it in the microwave at full power for 1 minute. Then I drain the water and cover the jars with sterile lids. To twist the lid, I boil separately, and these I boil on purpose to close them before the curry or canned vegetables are cooked so that nothing gets into the jars.

Svetochka, but minced meat is not liquid if you add filling to it? and what is the result? rice, carrots, onions are soft?

Everything turns out GORGEOUS! Try it at least once, you will definitely do so. The only thing is, you can increase the proportions of meat and rice in the direction of increasing meat.But I also like these proportions.

Girls-boys, do you think it is possible to cook pork or beef stew for future use in a mulechka? What is sold in the store is a lottery in an iron can, you can buy canned food ... So I think, it is prepared industrially under the high pressure, or maybe anyone has experience?
And yet, who sterilized the jars in the microwave? share

I used to make stew in an autoclave when we lived in the apartment. There was a gas stove there, but now I feel sorry to put an autoclave on glass ceramics, it is heavy when with cans and water.
According to the Romin recipe, I often make stew for food, and for good reason I’m just going to try it in Mula, but just as I did in an autoclave. And there and there pressure, in theory, it should work.
Everything was done in an autoclave. Banks are sterilized, dry. I sterilize in the air oven. Speaking of the microwave, it is also possible there (pour a third of water and at high power for 3-4 minutes). Wash the meat (chicken, fish), dry it (!!!) with a paper towel, salt, spices, bay leaf ..., put it in jars on "shoulders" and roll it up. I did it in 700-gram cans, just 14 pieces were inserted into the autoclave in two layers). We put the rolled up cans, fill in water, and under the pressure of 4 hours. In the autoclave, the pressure "on the towel" cannot be relieved, so we wait until it cools down, we take it out and ... that's it.
Chicken bones could be safely eaten, they are so soft, I generally keep quiet about fish ...
So now I want to put the rolled up cans in the Mula and hold them for 4 hours at the HP. I think it should work. So we should not postpone, but one of these days we should try.

Wash the meat (chicken, fish), dry it (!!!) with a paper towel, salt, spices, bay leaf ..., put it in jars on "shoulders" and roll it up. We put the rolled up cans, fill in water, and under the pressure of 4 hours. In the autoclave, the pressure "on the towel" cannot be relieved, so we wait until it cools down, we take it out and ... that's it.

That is, you put meat raw in jars? and roll up? and then under pressure and like they are preparing there?

4 hours per HP, it's interesting, how much water should be poured into the MV, then let off steam or let it cool?

And how many of those cans will fit in the MV? probably alone

It seems to me that 4 hours on VD is a lot. In 4 hours I was ready on the gas stove. Won't you rip off the lids? We put banks in specials. device (metal circles from below and from above and they were twisted)

That is, you put meat raw in jars? and roll up? and then under pressure and like they are preparing there?

4 hours per HP, it's interesting, how much water should be poured into the MV, then let off steam or let it cool?

And how many of those cans will fit in the MV? probably alone

Yes, lay the food raw, plus spices and roll up. No water in the jar. The only thing when I made canned fish was a bit of vegetable oil or tomato.
They kept it in the autoclave for 4 hours, in Mula you still can't set it for 4 hours, so you can set an hour for the first time by typing, let off steam, look and add the time. Well this is only the first time, and there will already be experience.
I have specially measured it now, it fits three cans of 500g or 700g.

Won't you rip off the lids? We put banks in specials. device (metal circles from below and from above and they were twisted)

I think no. I don't have any specials in the autoclave. devices. It is my factory, we produce it in Krasnodar, they just put cans there and that's it.

[Kubanochki]

I'm upset today too.
Tried making a Tortilla-style potato casserole from Kubanochki... But I added milk to the eggs. Four times I tried to get VD, to no avail. So I finished it on the extinguishing.

But don't be upset.Let's in order ...
1. At the bottom of the saucepan, 2 tablespoons of vegetable oil, chopped potatoes, stir and put on Frying.
2. While the mode is onion, our potatoes are soaked in oil and, as it were, fried.
3. Chopped onion, salt, spices again mixed there.
4. Now you can pour a little milk, if you want, I don’t pour it.
5. Close the lid, valve and on HP for 10 minutes.
6.Beat the eggs and after releasing the steam (even on a towel, even let it go down on its own, it all depends on your free time), pour it on the potatoes.
7. Close the lid with the valve open and "Roasting vegetables" for another 10 minutes. This is how baking is going on with us. What program are we baking on? Right! On "Roasting Vegetables."

My pressure only once refused to be typed in step 5. But during the time while Mula was trying to gain pressure, the potatoes were steamed and then baked well with eggs.

So Lenochka, you will be a pioneer, I'm waiting for the result and I'll try too!

The truth is now talking at work on this topic, they say that sometimes in the autoclave pulls out the lids ...

So Lenochka, you will be a pioneer, I'm waiting for the result and I'll try too!

The truth is now talking at work on this topic, they say that sometimes in the autoclave pulls out the lids ...

So there you go! I'm already impatient to try. I will make a trial batch (3 cans) with meat, chicken and fish.
Chess word for more than 20 years of using the autoclave, the lids never ... T. t. T. I have not made canned food for the last five years, but before all the time. This year I have 35 ducks and 10 geese, I want to make a stew. So anyway, you need to try in advance to use Mula for these purposes. Photo report from me, whatever the result. If so, we will analyze the errors together

I think so as not to burn, I need more liquid, I did not burn, it stuck slightly. I did this - I took a cup of water and turned it on for frying, very quickly the water boiled, then I threw in milk with millet and butter. I also cook millet on the stove - first I boil water, otherwise the milk may burn
Was there a large volume? did you cook on ND? How long? I set the ND for 10 minutes, after the end of cooking I let it stand for 7 minutes, opened the valve, I didn't even need a towel, quite a bit of steam came out. And when I cooked the soup out of inexperience on the HP, I opened the valve immediately and did not know about the towel, the pan was full, kaaak hissed like a locomotive, a couple of steam up to the ceiling, but I wouldn’t have said to splatter it so slightly. But the foam stuck so strongly to the insert in the lid, barely tearing off with a metal sponge

So it seemed to me that there was sooooo much liquid, maybe the pressure was released for a long time and the milk came out decently through the valve ... I made 2 glasses of rolled oats and 6 milk, but when I took less milk, the pressure did not build up ...
It is not that burnt, it is also a film, the cat can be easily removed, but black ((((
I did 3 minutes on both vd and nd - the result is the same

So it seemed to me that there was sooooo much liquid, maybe the pressure was released for a long time and the milk came out decently through the valve ... I made 2 glasses of rolled oats and 6 milk, but when I took less milk, the pressure did not build up ...
It is not that burnt, it is also a film, the cat can be easily removed, but black ((((
I did 3 minutes on both vd and nd - the result is the same

you have something wrong with the stove, it seems to me. Or are you doing something wrong. The lid may not have been completely tightened, the gum has not been put right, or maybe there is a malfunction?
does not pressure build up from 1.2 liters of milk? I cooked millet, 1.5 cups of millet and a liter of liquid, no problems with pressure. I cooked meat, half a liter of liquids, but if you read the recipes here, many even without liquid gain pressure, just a little juice from meat.
I had no black film,
I waited 7 minutes, a couple of 2 drops, and not milk, but rather condensate
I admit that the oatmeal has a different consistency, you should try
I would first boil a little water on a fry, then there oatmeal and milk
verdict - must try

Girls, and I had an emergency today. I put the cabbage soup to cook, the pressure got up normally, the valve closed, and after 1 minute the multicooker would scream and steam poured out from under the lid. I immediately pulled the multicooker out of the socket. After 20 minutes, when all the steam was exhausted, I opened the lid and, interestingly, they were already ready. I decided to check the multicooker again. She took out a bowl of cabbage soup, put another one, poured water and turned on the HP for 3 minutes.Everything went well. It can be seen just when closing the gasket moved out. She scared me a lot, I thought it would be necessary to take it to the service for repairs, but I already can't live without her. You get used to good things quickly.

Girls, where do you get spare bowls?

Fit from LandLife. Google "Bowl LandLife 6 liters" Or "Multicooker. Org" visit. They send it by cash on delivery, you can also buy a seal there.

But do not be upset.Let's in order ...
1. At the bottom of the saucepan, 2 tablespoons of vegetable oil, chopped potatoes, mix and put on Frying.
2. While the mode is onion, our potatoes are soaked in oil and, as it were, fried.
3. Chopped onion, salt, spices again mixed there.
4. Now you can pour a little milk, if you want, I don’t pour it.
5. Close the lid, valve and on HP for 10 minutes.
6. Beat the eggs and after releasing the steam (even on a towel, even let it go down on your own, it all depends on your free time) pour it on the potatoes.
7. Close the lid with the valve open and "Roasting vegetables" for another 10 minutes. This is how baking is going on with us. What program are we baking on? Right! On "Roasting Vegetables."

My pressure only once refused to be typed in step 5. But during the time while Mula was trying to gain pressure, the potatoes were steamed and then baked well with eggs.

Well, thank you! This is exactly the kind of debriefing I wanted.
I also did points 1., 2. and 3., only without milk. I poured the milk along with the eggs, like an omelet. This is where the tricks began.
Lena, what do you think, if you pour omelet mass into a raw pot, it will raise the pressure? It's just that my mother always did this thing in the oven, she called it "raw potatoes." It was very tasty. There, however, the crust was baked.

Look, Marish, if you are pouring milk together with eggs after the pressure has been relieved (point 6), then you just need to put on Frying vegetables, that is, without putting pressure on. At this stage, the pressure should not build up, you even have the valve open while doing this, like when baking or when you are cooking an omelet. So? Then what kind of tricks did you start? Didn't you gain pressure? Or what?
If you immediately pour the omelet mass onto the potatoes, then you will definitely have pressure. I just got it with potatoes and vegetable oil. And in order to get a fried crust we need to turn on "Frying vegetables". True, the crust will be below, well, turn the casserole with a plate, and there will be a crust on top

you have something wrong with the stove, it seems to me. Or are you doing something wrong. The lid may not have been completely tightened, the gum has not been put right, or maybe there is a malfunction?
does not pressure build up from 1.2 liters of milk? I cooked millet, 1.5 cups of millet and a liter of liquid, no problems with pressure. I cooked meat, half a liter of liquids, but if you read the recipes here, many even without liquid gain pressure, just a little juice from meat.
I had no black film,
I waited 7 minutes, a couple of 2 drops, and not milk, but rather condensate
I admit that the oatmeal has a different consistency, you should try
I would first boil a little water on a fry, then there oatmeal and milk
verdict - must try

So everything else except for hercules is to prepare))))

ALL!!! You can add to the list of our Muli's advantages the ability to make stew like in an autoclave!

I am reporting.
Yesterday I bought a piece of beef at the store. The oldest, the most sinewy. Well ... just for an experiment ... I also had chicken breasts. All this I fit into three 700 gram jars, which I sterilized together with the lids in the airfryer (5 minutes at 150 degrees). I cut everything, peppered, salted, in jars on a leaf of lavrushka, peppercorns, that is, I didn't bother with the recipe itself. I did not tamp the pieces into jars. I screwed the jars with lids.



At the bottom, Muli put a silicone mat, but without it, nothing would have happened.



Put banks



The top of the cans was above the maximum mark on the saucepan



Poured water (boiling water) up to the mark



I put it on VD for a maximum time of 95 minutes.



After a minute or two, while the pressure was gaining, Mulya squeaked and switched to heating. Well, I think, truncated ... But, I took off the lid, straightened the gum and turned it on again. AND EVERYTHING WORKED !!!
While the pressure was building up, everything bubbled inside. I say right away, it gurgled a lot. And then silence, measured snoring ...

I left the kitchen to finish the project and almost forgot about the Mule. Somehow the time passed quickly, Mulya squealed, and I did not wait for the pressure to drop, and used a towel. Here's what happened





While taking out, while taking pictures, the liquid in the jar continued to gurgle. The liquid turned out to be not enough, but the meat was not ice. In the evening I will open one jar, try and then determine in time whether I need to add it or not.
The most important thing we now know is that you can make canned food in Mula!

Girls-boys, do you think you can cook pork or beef stew in a mulechka for the future? What is sold in the store is a lottery in an iron can, you can buy canned dog food ... So I think, it is prepared industrially under high pressure, or maybe anyone has experience?
And yet, who sterilized the jars in the microwave? share

all the time I sterilize in the microwave, first I wash it under running water, glass the jars, and in the microwave, the main thing is that they do not come into contact with each other, we set it to warm up for 3-5 minutes.

Kubanochka, and if you cook meat on a high-pressure vessel in a bowl, then put it in jars and sterilize it. It seems to me that it will be easier or am I mistaken?

ALL!!! You can add to the list of our Muli's advantages the ability to make stew like in an autoclave!

Bravo, Helen! a couple of questions - I cut the jars right with the lids - how's that? with closed? I don't have aero, I don't know what it is. The cans were dry and the meat was wiped with a paper towel?
I look forward to continuing the story about the readiness of the stew!

all the time I sterilize in the microwave, first I wash it under running water, glass the jars, and in the microwave, the main thing is that they do not come into contact with each other, we set it to warm up for 3-5 minutes.

put cans in the microwave dry?

[Melana]

cans were stripped right with lids - how's that? with closed? I don't have aero, I don't know what it is. The cans were dry and the meat was wiped with a paper towel?
I look forward to continuing the story about the readiness of the stew!

Together with the lids, in the sense of the lids lay next to them in the airfryer. In the microwave, I sterilize cans of water (pour about a third of the can)
The jars were dry, and I did not wipe the meat with a towel. I was interested in the process of making canned food in Mula.

Kubanochka, and if you cook meat on a high-pressure vessel in a bowl, then put it in jars and sterilize it. It seems to me that it will be easier or am I mistaken?

Melana... if you do it just for food, without rolling up the lids, then of course it's easier. And for long-term storage without pressure will not work. Well, we cooked the stew, put it in jars and set it to sterilize. At any temperature in the oven, in the airfryer, well, where we will sterilize, the boiling point of water at atmospheric pressure is still 100 degrees. And all kinds of bacteria do not die at this temperature! And we need to get stew with bacteria? It's good if it just disappears, but if we eat it, with these bacteria? About botulism ... we will not ... But in a pressure cooker (consider the same autoclave) the pressure is higher, and therefore the boiling point of water is also higher, and harmful bacteria will naturally die. Without pressure, even if you get canned fish, meat, I still think that this is Russian roulette ...
Here, Melana, and decide for yourself easier or not ...

Botulism bacteria completely die at a temperature of 120 degrees (only with autoclaving) after 20 minutes, this is by the way

Together with the lids, in the sense of the lids lay next to them in the airfryer. In the microwave, I sterilize cans of water (pour about a third of the can)
but did not rub the meat with a towel

And in a pressure cooker (consider the same autoclave), the pressure is higher, and therefore the boiling point of water is also higher, and harmful bacteria will naturally die.Botulism bacteria completely die at a temperature of 120 degrees, this is by the way

kubanochka, forgive the tediousness, but why do they rub the meat with a towel? what does it affect? (my friend a hunter is proud of the fact that he makes canned food - like in an autoclave, and also rubs meat ...)

And in this whole story I am most worried about it being stored like ordinary canned food without a refrigerator, that is, now you only have a question about the readiness of the meat itself, but will it be stored for sure?

I'll put on stew for the winter and I won't know grief

Yes, and also, I look at the metal screw caps, but not the ones to roll up? How tight are they?