Delicious and Long-Lasting: Preserving Meat, Chicken, Bread, and Vegetables in Jars
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Welcome to my kitchen! My name is Tanja, and today I'm excited to share four fantastic recipes for preserving meat, chicken, bread, and vegetables in jars. These recipes will help you enjoy delicious, homemade food all year round.
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Recipe 1: Preserving Pork in Jars
Ingredients:
1 kg pork shoulder
1 kg pork loin
50 g salt
2 teaspoons ground sweet pepper
Crushed hot pepper to taste
Dry spice (Vegeta)
Peppercorns
Bay leaves
Garlic
Instructions:
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Prepare the Meat: Cut the pork shoulder and loin into pieces that fit in the jars.
Mix the Spices: Combine salt, ground sweet pepper, crushed hot pepper, and dry spice.
Season the Meat: Roll the meat in the spice mixture.
Fill the Jars: Arrange the seasoned meat in sterilized jars. Add peppercorns, bay leaves, and garlic.
Pasteurize: Close the jars with clean, new lids. Place the jars in boiling water, reduce the temperature, and cook for 3 hours.
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Store: Once cooled, store the jars in a dark, cool place. The meat is cooked in its own juice and is ready to enjoy anytime.
Recipe 2: Canning Chicken in Jars
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Ingredients:
2 kg chicken drumsticks
Salt (1 teaspoon per kg of meat)
Ground sweet pepper
Dry spice (Vegeta)
2 teaspoons of vinegar (9% or double the amount if using 5%)
3 onions, cut into rings
Parsley
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Instructions:
Prepare the Chicken: Dry the chicken drumsticks with a towel.
Season the Chicken: Mix salt, ground sweet pepper, dry spice, and vinegar. Season the chicken with this mixture.
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Fill the Jars: In sterilized 0.7L jars, layer the onion rings and seasoned chicken. Add parsley.
Pasteurize: Close the jars and place them in boiling water. Reduce the temperature and cook for 5 hours.
Store: After cooling, store the jars in a dark, cool place. The chicken can be preserved for up to a year.
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Recipe 3: Atomic Bread in a Jar
Ingredients:
300 ml lukewarm water
1 teaspoon dry yeast
230 g wholemeal flour
60 g ground flaxseed
50 g sunflower seeds
50 g pumpkin seeds
50 g sesame seeds
Salt to taste
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Instructions:
Activate Yeast: Stir the dry yeast into the lukewarm water. Cover and let it sit for 60 minutes in a warm place.
Mix Dry Ingredients: Combine
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wholemeal flour, ground flaxseed, sunflower seeds, pumpkin seeds, sesame seeds, and salt.
Prepare the Dough: Mix the activated yeast with the dry ingredients and knead the dough.
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Fill the Jars: Use wide-mouth jars, grease them with vegetable oil, and fill them halfway with dough.
Let the Dough Rise: Let the jars sit for 20 minutes while preheating the oven to 200°C.
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Bake: Coat the top of the dough with vegetable oil and bake for 45 minutes at 200°C.
Seal the Jars: After baking, seal the jars while hot. Store in a dark, cool place for up to a year.
Recipe 4: Preserving Vegetables in Jars
Ingredients:
2 tomatoes
1 cucumber
3 peppers
2 onions
Parsley
1 teaspoon salt
1 teaspoon vinegar (9% or double the amount if using 5%)
Instructions:
Prepare the Vegetables: Cut the vegetables and mix with salt. Let them sit for 30-60 minutes to release juice.
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Fill the Jars: Place the vegetables in sterilized jars, add vinegar, and wipe the top of the jars.
Pasteurize: Close the jars with clean, new lids. Place them in boiling water, reduce the temperature, and pasteurize for 30 minutes.
Store: After cooling, store the jars in a dark, cool place. The preserved salad lasts for more than a year.
These methods ensure your homemade preserves are safe, delicious, and long-lasting. Enjoy the flavors of your kitchen throughout the year with these easy-to-follow recipes.
Ingredients
Directions
1
Welcome to my kitchen! My name is Tanja, and today I'm excited to share four fantastic recipes for preserving meat, chicken, bread, and vegetables in jars. These recipes will help you enjoy delicious, homemade food all year round.
2
Recipe 1: Preserving Pork in Jars
Ingredients:
1 kg pork shoulder
1 kg pork loin
50 g salt
2 teaspoons ground sweet pepper
Crushed hot pepper to taste
Dry spice (Vegeta)
Peppercorns
Bay leaves
Garlic
Instructions:
3
Prepare the Meat: Cut the pork shoulder and loin into pieces that fit in the jars.
Mix the Spices: Combine salt, ground sweet pepper, crushed hot pepper, and dry spice.
Season the Meat: Roll the meat in the spice mixture.
Fill the Jars: Arrange the seasoned meat in sterilized jars. Add peppercorns, bay leaves, and garlic.
Pasteurize: Close the jars with clean, new lids. Place the jars in boiling water, reduce the temperature, and cook for 3 hours.
4
Store: Once cooled, store the jars in a dark, cool place. The meat is cooked in its own juice and is ready to enjoy anytime.
Recipe 2: Canning Chicken in Jars
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Ingredients:
2 kg chicken drumsticks
Salt (1 teaspoon per kg of meat)
Ground sweet pepper
Dry spice (Vegeta)
2 teaspoons of vinegar (9% or double the amount if using 5%)
3 onions, cut into rings
Parsley
6
Instructions:
Prepare the Chicken: Dry the chicken drumsticks with a towel.
Season the Chicken: Mix salt, ground sweet pepper, dry spice, and vinegar. Season the chicken with this mixture.
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Fill the Jars: In sterilized 0.7L jars, layer the onion rings and seasoned chicken. Add parsley.
Pasteurize: Close the jars and place them in boiling water. Reduce the temperature and cook for 5 hours.
Store: After cooling, store the jars in a dark, cool place. The chicken can be preserved for up to a year.
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Recipe 3: Atomic Bread in a Jar
Ingredients:
300 ml lukewarm water
1 teaspoon dry yeast
230 g wholemeal flour
60 g ground flaxseed
50 g sunflower seeds
50 g pumpkin seeds
50 g sesame seeds
Salt to taste
9
Instructions:
Activate Yeast: Stir the dry yeast into the lukewarm water. Cover and let it sit for 60 minutes in a warm place.
Mix Dry Ingredients: Combine
10
wholemeal flour, ground flaxseed, sunflower seeds, pumpkin seeds, sesame seeds, and salt.
Prepare the Dough: Mix the activated yeast with the dry ingredients and knead the dough.
11
Fill the Jars: Use wide-mouth jars, grease them with vegetable oil, and fill them halfway with dough.
Let the Dough Rise: Let the jars sit for 20 minutes while preheating the oven to 200°C.
12
Bake: Coat the top of the dough with vegetable oil and bake for 45 minutes at 200°C.
Seal the Jars: After baking, seal the jars while hot. Store in a dark, cool place for up to a year.
Recipe 4: Preserving Vegetables in Jars
Ingredients:
2 tomatoes
1 cucumber
3 peppers
2 onions
Parsley
1 teaspoon salt
1 teaspoon vinegar (9% or double the amount if using 5%)
Instructions:
Prepare the Vegetables: Cut the vegetables and mix with salt. Let them sit for 30-60 minutes to release juice.
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Fill the Jars: Place the vegetables in sterilized jars, add vinegar, and wipe the top of the jars.
Pasteurize: Close the jars with clean, new lids. Place them in boiling water, reduce the temperature, and pasteurize for 30 minutes.
Store: After cooling, store the jars in a dark, cool place. The preserved salad lasts for more than a year.
These methods ensure your homemade preserves are safe, delicious, and long-lasting. Enjoy the flavors of your kitchen throughout the year with these easy-to-follow recipes.
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