Canned stew (Cuckoo 1054)

[Victoria]

Victoria, you only need a pressure cooker (theoretically any), since you need a pressure and temperature of 120C.

Ksyushaaa! And you didn't cook stew without cans, just in a pressure cooker, huh? I urgently need it, but I don't know which mode to choose. Temperature and time. Pliiiz! I already hesitated everyone, lastly took care of you!

Lena, and from what stew? If from pork, then 40-60 minutes for 1 kg is enough at 110C.

I'm certainly not Ksyusha ...
But he made the stew more than once and all the time in a pressure cooker (from different manufacturers, mostly Soviet ones).
So, you take the meat, put it in a saucepan, fill it with water, fold it, onion, carrot, close it with a lid - and fire.
Carefully!!! The pot should not be more than two-thirds full, otherwise you will have to catch the broth from the valve.
By the way, the most effective way to protect everything from the broth flowing from the valve is to throw a rag on top and turn off the gas.
You cook for 1.5-2 hours. Further - until the desired boil-over. After 2 hours, even the bones become soft and chewy.
After cooling and releasing the pressure, open it, add pepper and other spices to taste. Cook for another 15-20 minutes. Pour into cans and roll up. We turn the banks upside down and cover with a blanket. Leave to cool. All!

Lena, and from what stew? If from pork, then 40-60 minutes for 1 kg is enough at 110C.

Beef, Ksyusha. Well, I suspected that somewhere 110 should be set. But I was waiting for confirmation. Thank you dear! Just increase the time for the beef.

[Andrei]

Andrei, Thank you so much. I will cook in a multicooker-pressure cooker. Next time I will put the question more correctly.

Well, what a nafig difference. The saucepan is on gas, and STE is a petal miracle. Set 110-120 degrees and the same 1.5-2 hours. The warning about filling the bowl is the same.
Onward and with the song.
GOOD LUCK !!!

A! Well, if so, then of course! I'll take everything into account! Thanks again!

Omela, do you pre-fry the liver for pâté, along with carrots ?? Or grind raw liver with a blender ?? And how much salt ?? And how much liver for 2 carrots and 1 spoonful of brandy ??
I really want to try ... I made meat stew, but, here, pates - not yet :-)

And yet ... I have an old, still Soviet pressure cooker ... Do you think a silicone mat is there too ?? And then these gauze rags at the bottom are annoying ...

Girls, hello everyone!

Although this is a temka for the Cuckoo's multicooker, but I'm still curious again:
I read ALL 4 pages, and, as I understood: for stew you need at least 120 degrees for 0.5 hours to kill the bacteria of butulism. So?

And what does the pressure have to do with it? Well, what role does it play? Maintaining the temperature?
It's just that there is a manual mode in the multicooker NOT SCREWING MACHINES right now - there you can set both 140 and 160 degrees. Also the baking mode (up to 180 or something like that).
So still, WHY such a stew cannot be made in an ordinary multicooker ((not a pressure cooker)?

And what does the pressure have to do with it? Well, what role does it play? Maintaining the temperature?
It's just that there is a manual mode in the multicooker NOT SCREWING MACHINES right now - there you can set both 140 and 160 degrees. Also the baking mode (up to 180 or something like that).

Now it's clear who taught physics at school and who didn't ...
I explain for those who did not teach, but passed (or were sick).
The water boils at 100 degrees Celsius. And put at least 300 on your cartoon - it will boil at 100 and above it will not rise, even if it bursts.
And the meat is cooked at 100 degrees for 1.5-2 hours, this is until simple readiness, to get the stew - you need to cook for 5-6 hours.
Acceleration of the process is possible only with an increase in the boiling point.The boiling point can be raised only by increasing the pressure inside the saucepan, which is why pressure cookers were invented - pots in which the pressure exceeds atmospheric by 20 percent and, accordingly, the temperature is also something about 120. So that the pressure does not rise above, they put all kinds of valves behind which you need watch out - if it gets clogged - you will have stew for the whole kitchen. At the very beginning of the appearance of pressure cookers, there were cases when the explosion took out both windows and doors. Well, at least no fire - broth after all.
So, my dears, keep in mind the technique, although smart, but you need to communicate with caution.
Good night...

I made a stew, Ksyusha! Cool turned out! I put 110C for 1.5 hours. Super easy. Thanks for the consultation! Here is the report:

Now it's clear who taught physics at school and who didn't ...
I explain for those who did not teach, but passed (or were sick).
The water boils at 100 degrees Celsius. And put at least 300 on your cartoon - it will boil at 100 and above it will not rise, even if it bursts.
And the meat is cooked at 100 degrees for 1.5-2 hours, this is until simple readiness, to get the stew - you need to cook for 5-6 hours. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=291133.0

Yes, I really didn't study physics. Alas, I didn't "grow together" with her. Rather, with a teacher. The whole class did not grow together. This was the case when neither the teacher nor the subject was loved. She even did an excellent student in all other subjects - she did not give more than 4. Fundamentally.
But we're not talking about that right now ...

ALL SO means from your words that the stew can be cooked in a slow cooker if it is stewed for 5-6 hours? This option suits me too - it doesn't matter to me.

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

Do you want to cheat physics? 120 g is achieved by a pressure above 8 atm, and machines a maximum of about 8
Stew will turn out, but not the fact that there will be no butulism. good luck.

[nitar]

nitar, Do not mislead people. 120 g is achieved with a pressure of about 2 atm, and the valve in the pressure cooker is designed for a maximum of 4.8 atm

_ can be more accurate 🔗
But in the pressure cooker the pressure is 4.8? where did you get that?

[nitar]

nitar, well, 2 atm and 8 atm (as you wrote) are two well, sooo big differences. And I did not write that the pressure in the pressure cooker is 4.8 atm, I wrote that the valve in the pressure cooker is designed for a maximum of 4.8 atm

Yesterday we made - chicken stew - chicken house. (100 min stewing - there is no multi-cook) a little more than half of the water - the lids (ordinary) are rolled up with a wrench -3 half-liter cans - the lids were all ripped off about in the middle of the process --- why are they ripping off? and screwed-in by hand (they write here) does not tear off and will the stew from the pressure cooker be stored for as long in jars with screw lids - how is the stew from an autoclave with lids rolled in with a wrench stored? - they did it for the sake of interest, they did not sterilize anything (could this affect the tearing of the covers)

Wow, what a discussion, but notifications do not come to me. Screw lids must be tightened after cooking. And I keep it in the refrigerator.

Thanks for the recipe, I will definitely try. Soon we are going on vacation, in our village it is problematic to buy meat, so it will come in handy.

There are such disputes about pressure, I see. So in the villages all their life they made stew in an ordinary oven. They took a liter or less cans, put food, covered with ordinary lids, kept in the oven for 5 hours, rolled up the mustache. True, in the process of boiling, the liquid boiled, splashing around - it was inconvenient, therefore it never bounded. Recently I bought a pressure cooker, though not a Kukushechka, but still, now I will cook.

I really want to do touchong! Thank you so much for the recipe!
I MUST do it, otherwise I have a lot of village meat.
I'm thinking about the current here.
It is very eager to do all this in banks right away. But I'm afraid of batulism :-(
And surely there are all progrezzo inside the banks then?

In general, unexpected and very necessary use of the pressure cooker is GREAT!
For the recipe - PLUS!

And here's the jar inside the boiler is not parvet? Closed then?

I have not done it yet, but they write that cans do not tear. At the bottom - a silicone mat or towel. Do not relieve pressure immediately.

I think if you warm it up in a pan before use, everything will be fine.

And here's the jar inside the boiler is not parvet? Closed then?

It will not break, apparently, the air still passes through there, because after cooking the lid you have to tighten it up. It is necessary!!!! Otherwise they will not stand.

We have already written about butulism in the topic. It uses a temperature of 120C, which is enough to prevent the development of butulism.

... At the bottom - a silicone mat or towel. Do not relieve pressure immediately.

Everything is correct!

As I understand it, in this way they have already prepared and stored without a refrigerator. Everything was fine, right?

As I understand it, in this way they have already prepared and stored without a refrigerator. Everything was fine, right?

Poisonous mushrooms can also be devoured. But once :-) Only one.
And what's the most offensive thing?
None of those who ate a poisonous mushroom will ever write in the forum: the mushroom was poisonous! Don't eat it :-) I kind of ate this mushroom and died now! He can't write anything. He died :-) ahahaha

I like the method VERY much. Think so:
If I’m very scared, then at the beginning I’ll cook meat in a pressure cooker without cans for half an hour!
And then I'll shove it into the banks and that's all that Omelochka wrote - I'll do it.

If I’m bolder / more courageous, I’ll go straight to the jars for "2 hours of jelly" in a pressure cooker.
Plus, the pressure will leave in the end 2.5 hours at 120 degrees.
Probably everything in the banks will die! From bad then. It will also be hot there.

But obviously, this method of canning is several times less hemorrhoid than the standard homemade one!

[Alisa_t]

Alisa_t, of course I cooked more than once.) If the lids are screwed well, then they are. But it happened that it disappeared. Therefore, it is better to take new covers.

I will try. I am also attracted by the pate closed in this way. True, it's still easier with meat, I'll start with it, then we'll see

Very interesting topic, necessary. For the caps twisting somewhere yesterday I caught the information that they work like a one-way valve - they let the air out, therefore they do not explode. And a lot of pressure in the autoclave is also needed so that the rolled lids do not explode and the cans do not burst. type, to equalize the pressure inside the jar when heated. Thank you all for the interesting recipes, I will try.

[Hope]

Hope, Thanks and good luck!

[pour cold water]

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, pour 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!

how much water to pour so that it does not flood out of the can?

if there is somewhere on the forum a recipe for porridge with meat in a pressure cooker, drop the link, please.

[Sone4ka]

Sone4ka

how much water to pour so that it does not flood out of the can?

Porridge up to half a jar, and water to the neck. I don't know about the recipe

For Ukraine, this is probably a pressing problem. Yesterday I closed it myself, but in Polaris. Laid porridge 3 tbsp. spoons per 0.5 liter jar, meat from top to half a jar, a coffee spoon of salt without a slide, a little baked goods for meat, water, as they wrote, almost to the neck (I salt in jars, to be sure). And for extinguishing. Nobody got anywhere. I think it will be delicious. It tastes better than what the store offers to buy.

[Hope]

Hope, I'm glad the recipe came in handy. Just remember to tighten the lids after cooking.

[Nadyush]

Nadyush, and what is your Polaris - cartoon or pressure cooker? I have a pressure cooker and soon there will be stew too, because winter is coming .... oh, I don't want to swear. If you have a pressure cooker, then tell me, please, what pressure do you set? 2 or 3?

Tan. What is your maximum temperament?

Pressure cooker.Pressure 3, extinguishing program, I start 2 times. It turns out 2 hours. In manual mode, the stew ran out from under the lid a little, the water in the pan was greasy, but it was not bad. This was not observed on extinguishing. A jar of rice porridge with meat was opened to taste. My husband said that it was not the right stew. It ended quickly. He also said that for some reason the army was not so tasty. Only not enough salt - I was afraid to oversalt. I tighten the lids.

Now I'm thinking: we need to cut the ducks. To take an autoclave, or to shake them up a little in your own technique? Everyone will not fit into the cell, but you will not leave it in the winter

Only not enough salt

yes, it's hard to guess with salt ... I oversalted a little))
we trained on buckwheat

[Little]

Tan. What is your maximum temperament?

Little, there is no temperature - read the instructions, rummaged through the Internet - current pressure 1-2-3 - that's why I'm asking
Nadyush, Thank you! My father-in-law has already bungled two autoclaves - the water is sometimes greasy and sticks to the bottom of the cans like this - the dishwasher doesn't wash it at once, and it's impossible to gnaw it off with your hands - but there is a stew, although they roll up the cans - it seems that they shouldn't stand. ... And I have cans with twists - they can then be "tightened up"
And about the undersalt-oversalt. I read somewhere that the stew should "mature" for 3-4 weeks, and only then can the taste be determined.
Girls, if anyone is interested, I can send a recipe book for an autoclave to the post office - there is not only stew, but also other goodies - quite, it seems to me, you can use it under a pressure cooker.

You hear, Nagy - about the "wrong" stew - I did it not so long ago with pearl barley (though, I stew everything in a pressure cooker, and then laid it out in the jars - everyone was busy with spinning. So my father-in-law said - there is a LOT of meat there.

Scarlet, throw me the recipes for the autoclave, I myself think about winter, for the first time in many years I will not make adjika without cooking, which is in the refrigerator, there will be a rolling blackout - it will turn sour.

Ksyusha, a wonderful recipe!

[Scarlett]

Scarlett, Tanechka, if possible, discard my autoclave recipes too

And me too, plizz

Virgo, PM me your mail

Girls! All pressure cookers maintain a temperature of 120 *?
I have a Redmond RMC-M 110 Multicooker-Pressure Cooker. The temperature is not indicated in the instructions ... Will I get a safe stew ???
I would like to store it NOT in the refrigerator ...

[ala]

ala, read above - I, too, with the temperature is not clear - on the advice of the girls I put the pressure 3 - everything is great in a regular closet

The fact of the matter is that my temperature (pressure) is not set ... only time ...