Liver pate for the winter

I read in a friendly thread how girls make chicken stew in a jar. I also discovered such abilities of the "cuckoo" long ago, but somehow I didn't share it with you right away. I apologize .

So the pate. I had 500 gr. chicken liver
1 onion
1 carrot
0.5 packs of butter
salt pepper.



I cut the onion, grated the carrots and lightly fried it all along with the liver. I added butter in pieces.



Grind everything with a blender (meat grinder)



I sterilized three small jars in the microwave, poured boiling water over the lids. I put the pate in jars and closed it tightly with lids. I put a rag on the bottom of the bowl (well, I don't have a rug) and put the jars. I pour water over the top mark of the bowl.



We put a "multi-cook" - 120 * - 50 min. Since the cuckoo is constantly releasing steam on the sly, you need to put it either under the hood or near an open window.
After the signal about the end of work, I turn off the heating and do not touch the lid for another 20 minutes. Do not even try to open the lid, it will be under pressure !!!
In 20 minutes. we open and take out our jars. I store them without a refrigerator, on the balcony.

P.S. I do it all. Buckwheat with meat, cabbage with chicken, rice with chicken (well, like pilaf), stew. Only the cooking time changes.

[Tashechka]

Tashechka, thanks for the recipe. I will definitely try.

And what cans fit in by volume?

And what cans fit in by volume?

If you put seven hundred, then only small jars of mushrooms, 2 pieces, or 700 + 500 + 250 will be nearby. Can be 250 ml 3 times. The main thing is that they pass in height and do not stand in an inclined form. Before stacking, you can put empty cans and see how best. I rarely make seven hundred, mostly 0.5 liters or less, so that I can eat at one time, and then get a new one.

Guys, why close the liver pate for the winter? Recycle if the animal is slaughtered? Or to transfer to children-students, husbands-business travelers?

I will do stew on trips, trips. And so that at home there was a bank in case of a "fire" case.

Stew must be put at least an hour

Yes ............ with my prolonged summer vacation, I lagged behind life
I urgently need to make such sweets in cans

Tashechka, what about cabbage? It is already almost ready-made, you need to lay out the banks or a little damp to reach

Put the cabbage absolutely raw. Chopping cabbage, making frying - onions, carrots, tomato paste (all to your taste). Pieces of meat (I put the chicken), fry, mix with cabbage, salt and pepper to taste (Lavrushka if desired) and put them in jars, somewhere along the shoulders. At this time, I soak the lids with boiling water. I close the cans and on the cuckoo mat. You can put 1 hour, 120 *. Depends on meat, cabbage will be soft anyway.
You can make some vegetables, such as saute, 30 minutes is enough there. by 120 *.
I'm not at home right now, I can't make a detailed topic, if someone does it, they can do it in detail with photos

[cuckoo]

T. to. cuckoo constantly releases

Can you now say in Russian what this is about?

Barfi, the forum is called "Recipes for the Cuckoo 1054 Multicooker". Cuckoo is a cuckoo. Well, or a cuckoo in common parlance.

[Tashechka58]

Tashechka58, I went in successfully ..... I want to clarify - cabbage with meat. How much content to put in a jar? Will the cabbage shrink a lot during the cooking time?
I understood correctly - raw cabbage + Raw chicken in pieces + fried frying and it's all in a jar on the shoulders.And how much salt-pepper .... I always have an ambush with this, I'm afraid to oversalt ..... half a teaspoon is enough for a half-liter jar? Close the cans tightly (pour water on the shoulders) and for 60 minutes at 120 *. Right? Do I need to re-sterilize after two days because of the meat? I have never done it with cabbage, so I want to clarify