Homemade stew (Panasonic SR-TMH 18)

[Wiki]

Wiki, sterilized in water. Yesterday I did not sterilize it, because I plan to store it in the refrigerator and eat it quickly.

Thanks, perhaps I'll try to do it on the May weekend. Storage outside the freezer is very important, there is never room in it.

Good day! Tell me please. I bought the InsnantPot cartoon pressure cooker. Is it possible to make canned stew in it right away? do you need to twist them tightly at once? There are few reviews on it, since it is mainly used in the USA and Canada. I really want homemade stew, but it's scary that the cans will burst from the pressure or even worse). Tell me please.

[principle one]

Can be cooked in any multicooker and pressure cooker, principle one.

Ask a question about stew here: Recipes for autoclaving and autoclaving in pressure cookers look carefully at the topics

Or here I am looking for a recipe on our forum

The recipes are unfortunately scattered throughout the forum, so you can ask more in the MULTI-COOKER topics

Thank you! I sat down to read the topics in detail!

Thank you, Romochka, for the recipe. I was inspired last summer after reading this topic. I cooked stew in a sterilizer. I put the meat in jars, spices, allspice, covered it with lids and sterilized it (according to the instructions for the device). At the end of the term (in my opinion, 5-6 hours), I rolled up the cans and lowered them into the cellar. We are now opening jars of stew at the dacha and thank Romochka for such a good idea! It is very tasty in soup, potatoes, and porridge.

[Tanyusha]

Tanyusha, to your health! Well done!

[Tanechka]

Put any meat in a slow cooker

Tanechka, I'm wildly sorry for the stupid question, no matter what size the meat will be cut into pieces?

At the end of stewing, add salt and spices to taste in 1-2 hours.

And why not salt / spices right away?

Small "pieces" for such a long cooking time will turn into dust
Large pieces will retain their shape, even if the meat is boiled. As a last resort, after boiling, large pieces can be halved before being packed into jars. And such lumpy meat is much tastier, collagen threads and jelly are preserved in it.

Salting is a matter of taste, at any time. But, it is customary to salt the meat at the end of cooking.

Theme Jellied meat, jelly, aspic (from meat, fish)

"Salt should also be added to the jellied meat after 4-5 hours, because in the process of boiling water, the broth becomes more concentrated, and there is a possibility of simply oversalting the dish."

Stew, this same jellied meat, only without water-broth, the liquid from the meat is also boiled down, it becomes thick and concentrated.

Admin, girls!
I want to make a pork stew for storage outside the refrigerator for about 2-3 months. We also want to take on the road for a couple of days.
The question is: did anyone cover such a stew with nylon lids for canning and how dumb it is.
There are also glass lids with rubber gaskets and a metal clip. The question is the same.

Did someone close such a stew with nylon lids for canning and how creepy it is.

this is only for short-term storage in the refrigerator

There are also glass lids with rubber gaskets and a metal clip.

Yes, these lids are possible - they allow for fractional sterilization of canned food, and canned meat, without an autoclave, must be sterilized three times, while maintaining the tightness of the closure, with two daily exposures at room temperature.

I had to add water (because after 3 seconds, all the liquid evaporated, I cook in a slow cooker on stewing ..I'm waiting for what happens, sorry if 2 kg of beef is down the drain

but everything worked out great with water, I was afraid in vain) in the refrigerator it got gelatinous perfectly

[Natural canned food]

there are glass covers with rubber gaskets and a metal clip. The question is the same

If the cans are closed "for seaming," then without an autoclave and special cassettes, they cannot be used for the method I have described.
If the cans are closed with twist-off screw lids, glass lids with rubber or silicone seals and clamps, VACS system lids, then you can. But! until the cans have cooled completely, they must not be turned upside down (there will be no time to create a tight seal).

Natural canned food without autoclave
1. Prepare canned food.
2. For products requiring the preparation of the filling, prepare the filling
3. In prepared sterilized jars with a capacity of 0.5-0.7 liters (up to the shoulders of the jars) put the canned product with the broth formed during the cooking process, or fill it with a special filling (for products that cannot be canned without filling).
4. Close the jars with sterilized lids.
5. Put jars with canned food in a sterilization container (cover it with a lid) to sterilize.
6. From the moment the water boils in the sterilization container, we count the moment of the start of the sterilization of canned food. For 0.5 l cans - 60 min., For 0.7 l - 90 min.
7. Simultaneously hold a pot of boiling water on the stove to add boiling water to the sterilization container as the water boils away in it (in which there are jars with sterilized canned food).
8. After the end of sterilization, turn off the burner and leave the sterilization container with the cans of canned food in it to cool.
9. We check the cooled cans with canned food for tightness: when wiped dry, slowly roll the can horizontally and check with a paper napkin (blotter, toilet paper) if the liquid has come out from under the lid during rolling (check if the can is leaking). If the can leaks, then it is NOT hermetically sealed. Such jars are opened and their contents are re-laid in accordance with paragraphs 3-5 in clean prepared jars. The rest of the cans that have passed the test are subjected to secondary sterilization 24 hours after cooling (see paragraph 10).
10. From the moment when the canned food has cooled down to room temperature (the sterilization container with canned food in the jars is "slightly warm" to the touch) we count 24 hours - after which we repeat points 6-10.
11. For meat, repeat steps 6-10 one more time.
In this way, you can preserve meat, mushrooms, peas, beans, etc.

Stew
Natural canned meat
1. Cut the meat into pieces, put in a saucepan, add a little water and simmer until tender. Do NOT add any spices or salt.
2. If meat with bones was used, separate the meat from the bones.
3. Put the meat with the resulting broth in prepared sterilized jars with a capacity of 0.5-0.7 liters (up to the shoulders of the jars).
Further, paragraphs 4-11 "Natural canned food".

The way to take from the book "Polish Cuisine" (authors S. Berger, E. Kulzova-Gavlichkova, E. Stobnitskaya; per. from Polish. - Warszawa: Polskie wydawnictwa gjspodarcze, 1958 .-- 672 S.)
Such canned food is stored in room conditions. Opened jars - in the freezer (if more than a couple of days).