Canned stew (Cuckoo 1054)

[Tashechka58]

Canned stew (Cuckoo 1054)

Category: Meat dishes

Ingredients
Pork neck (fatty)	1.4 kg
Salt	11 g
Sugar	6 g
Vodka	1 st. l.
Garlic (to taste)	1-2 teeth.
Bay leaf	4 things.
Black peppercorns	24pcs.
Banks 300g.	4 things.

Cooking method

• Separate the neck (I take the fat one on the bone with skin and lard) from the bones and skin. Cut the meat and lard into small pieces.
• Add salt, sugar, garlic passed through a press, vodka, mix.
• Banks with lids should be pre-printed in a convenient way.
• Put 1 pc at the bottom of each jar. bay leaves and whispers of pepper.
• Put the meat on top, tamping. It is not necessary to apply to the end, leaving 1-1.5 cm.
• Tighten with lids.
• Put a silicone mat on the bottom of the pan, put cans, gently pour cold water up to the 3L mark.
• Mode Multipovar 120C 1 hour 20 minutes
• After the signal to open the lid, carefully remove the cans and turn them over with the lids down so that later the fat is on top:
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• The stew was tested for Seliger:
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• 
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• And got the highest mark !!!
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Note

I saw the idea of ​​closing canned food in Kukushka at Tashechka58 HERE.... Thank you very much for giving advice!

[Omela]

Omela, Thank you . We are now also on a journey and we are greatly helped out by stew, and porridge with meat, and cabbage with chicken, and liver pate. Everything is so tasty that people are constantly asking how you did, that it takes so long on the road and does not disappear. In general, advertising for the "cuckoo" we get throughout the trip to Russia

Yes, really "magic wand". I even specially selected 300 gram cans in order to wind up all sorts of things: vegetables, and chicken, and liver.

Girls, can you cook such a stew in a slow cooker on STEWING ??, well, of course, you probably have to stew longer ??

[Natalia]

Natalia, I understand that the most important thing in canning is temperature. Should be 120C. In a multicooker, it won't work that much, in my opinion.

Thank you! Clear.
It's a shame it won't work

Buy a pressure cooker. You have a large selection at affordable prices.

Buy a pressure cooker. You have a large selection at affordable prices.

Forget about multicooker pressure cookers, you need a pressure of 3.5 atmospheres to get a temperature without boiling at 120 degrees. this is only achieved by autoclaving.
everything else is balancing - will you get bootulism after canned food or not.

[Ksyu]

Ksyu, and in the oven at 120 mona ?!

Ksyusha, and should the caps be screwed up immediately and put into the cuckoo?

[Ksenia,]

Ksenia, class !! In pressure cookers, the autoclave principle works
Also try the fish "canned" according to the same principle, only I liked the tomato better. pieces of pink salmon.

[Ksenia,]

Ksenia, class !! In pressure cookers, the autoclave principle works
Also try the fish "canned" according to the same principle, only I liked the tomato better. pieces of pink salmon.

And there the pressure is only 0.8 atmospheres, do you think that's enough.?
It would be nice that after your advice no one gets poisoned, and does not go to another space.
And your 120 degrees, these are degrees at the bottom of the multicooker, but not in the cans, by the way, at such a pressure there simply will not be such a temperature.

[Mistletoe]

And there the pressure is only 0.8 atmospheres, do you think that's enough.?
It would be nice that after your advice no one gets poisoned, and does not go to another space.
And your 120 degrees, these are degrees at the bottom of the multicooker, but not in the cans, by the way, at such a pressure there simply will not be such a temperature.

How aggressive you are. Ksenia seems to be with us and did not leave for another space
Good luck and try the recipe for the stew Mistletoe, I'm sure you'll like it.

[Liza]

Ksyusha, and should the caps be screwed up immediately and put into the cuckoo?

Liza, exactly.

Ksyu, and in the oven at 120 mona ?!

Kroshik, they need to heat up the pressure, plus to that-re.

Also try the fish "canned" according to the same principle, only I liked the tomato better. pieces of pink salmon.

Yeah, Tan, thanks, I will definitely try. I have a lot of plans now !!!!

Forget about multicooker pressure cookers, you need a pressure of 3.5 atmospheres to get a temperature without boiling at 120 degrees. this is only achieved by autoclaving.
everything else is balancing - will you get bootulism after canned food or not.

"Kukushechka" is the only pressure cooker that maintains a temperature of 120 * at normal pressure. If done in a simple pressure cooker, then the time must be increased by 30-40 minutes. This has long been tested and proven.

"Kukushechka" is the only pressure cooker that maintains a temperature of 120 * at normal pressure. If done in a simple pressure cooker, then the time must be increased by 30-40 minutes. This has long been tested and proven.

Oursson 5005.5015, Brand 6051, Borki (I won't tell you the model numbers) are pressure cookers that are cooked at 120 degrees under pressure

Oursson 5005.5015, Brand 6051, Borki (I won't tell you the model numbers) are pressure cookers that are cooked at 120 degrees under pressure

Dont know. This means that our range of opportunities is expanding

[Ksyusha]

Ksyusha, well, you also special jars !!!
However, what are the possibilities of our assistants - MV and SK!
Photos are awesome!

[Marish]

Marish, agree!!

Thank you! Clear.
It's a shame it won't work

You will get a stew in a regular multicooker. I have been doing the "extinguishing" mode for 6 hours for a year already, it is stored in the basement perfectly. I made meat with buckwheat and rice, also 6 hours, canned fish 4-5 hours on stewing.

You will get a stew in a regular multicooker. I have been doing the "extinguishing" mode for 6 hours for a year already, it is stored in the basement perfectly. I made meat with buckwheat and rice, also 6 hours, canned fish 4-5 hours on stewing.

I would not risk it, botulism spores can withstand up to 100 * C, a very high risk if done, then only in a pressure cooker and at a temperature of at least 110 * C! 🔗

You will get a stew in a regular multicooker. I have been doing the "extinguishing" mode for 6 hours for a year already, it is stored in the basement perfectly. I made meat with buckwheat and rice, also 6 hours, canned fish 4-5 hours on stewing.

And where to look for a recipe for rice and buckwheat with meat?

[disney]

disney , everything is disgustingly simple. Rinse rice or buckwheat, cut the meat into pieces, mix everything and salt, pepper (everything is raw). You wash the cans, sterilize (I do this in the microwave), soak the lids in boiling water. Put cereals with meat in jars, about a little more than half, fill with cold water, close the lid and in the "cuckoo" for 70 minutes, 120 *. The groats will swell and there will be a full jar. FSE!
We have now taken such buckwheat with us on a trip, it helps a lot. The meat was slightly fatty pork. And it turned out that the cereal is a little fat. You can warm it up by placing the jar in hot water, or in a frying pan, depending on where you are and what is at hand. With a heat of 30 *, it is perfectly stored in our car, we eat, it cracks behind our ears

[Tashechka]

Put cereals with meat in jars, about a little more than half, pour cold water,

In, the most important thing !! Tashechka, Thank you! Also

Girls, can you do it in a cartoon with ordinary covers? There are no jars available, but the daughter is waiting for the stew

It is better not to do with ordinary ones, they tend to explode, it is better to curl

I've done it how many times, but also 1 time the can leaked and deteriorated ... either the lid was badly wrapped, or I didn't wash the can well, or the lid was defective.

Most likely the cover is defective

I would like to advise: And if you just cover the cans, put the pressure cooker on for, say, 1.5 hours, then forcibly release the pressure and roll up the hot cans and again in the pressure cooker for an hour. Maybe it will pass? In theory, we will process both the meat and the lid with a high temperature, due to the temperature during rolling, secondary sterilization should not break, the difference in pressure will not be so big. Or am I wrong?

If the jars are simply covered with lids, then the contents of the jar will simply throw them off when boiling and everything will run out into the pressure cooker. Do not be wise, otherwise you will just ruin everything

Thank you, so tomorrow for the jars to the store.

Alena, I confirm. I tried to do it twice, I have 3 half-liter jars and only one was left with a lid, and the rest were ripped off during cooking.

Oursson 5005.5015, Brand 6051, Borki (I won't tell you the model numbers) are pressure cookers that are cooked at 120 degrees under pressure

And Brand 6060 - can you try it? and which program to exhibit? Keep refrigerated?

[E. V. A. 75]

And Brand 6060 - can you try it? and which program to exhibit? Keep refrigerated?

E. V. A. 75I store in the refrigerator. Choose the program yourself, you need a temperature of 120C and a time of 90 minutes.

I wanted to clarify: after the cans were taken out, it is imperative to tighten the lids, since they expand during cooking. This should be done CAREFULLY, with a thick towel. Today I was preparing liver pate and boiling water splashed when twisted, resulting in a burn.

Ksenia, how to cook liver pate? Please tell us in more detail.

[Maina]

Maina, I will not say to taste, I have not tried it yet. And I did so. Grated carrots (2pcs) + onions (2pcs), fried in ghee. Added liver, chopped with a blender. Plus salt, 1st tbsp. l. cognac. At the bottom of the jars, 1 bay leaf, poured the mixture. Top with a piece of ghee. Wrapped the lids. 120C 40 minutes. at the end of the lid, twisted it, turned it upside down, wrapped it up, left it to cool.

I will not say to taste, I have not tried it yet.

It looks very appetizing

How we try, I'll write.

Tell me. and what lids need to close the banks. which are rolled up with a typewriter or which just twist?

And I do not have a multi-cooker in my ars pressure cooker - there is a stew-jellied meat mode -70min - will it work?

[veronika7]

I will write how we try.

The pate tasted .. delicious !!

Tell me. and what lids need to close the banks. which are rolled up with a typewriter or which just twist?

veronika7That just twist. And after cooking, be sure to tighten them all the way.

And I don't have a multi-cooker in my ars pressure cooker - there is a stew-jellied meat mode -70min - will it work?

laresh , welcome to the forum! And what is the temperature on this mode? Need 120C.

Omela thanks. The fact of the matter is that I don't know the temperature, the jellied meat on this program is completely boiled in 70 minutes, the chicken can have bones.

[Irina]

Irinawhat stops you from trying? I know girls used to make different pressure cookers. If you store jars in the refrigerator, there will be no problems at all.

And what do you think is it possible to cook such blanks in vakum bags, so I think you can cook more at a time. Something like this
🔗

In vacuum bags, they are prepared using a completely different technology. This is a long-term cooking at low temperatures (60-70-80-90C). As a rule, such temperature is available in multicooker in the "heating" mode.

For long-term, without freezing, storage, this method is not suitable - you need to kill the botulism bacteria, that is, the temperature is above 120 degrees, for at least 0.5 hours.

Yes, in bags you need to store in the refrigerator for 3-4 days.

Ksyusha, what is Cuckoo? Enlighten

mmm ... I figured it out myself. But can this be done in the oven or just in a saucepan over the fire? How to adapt the recipe? Hint