Many of us have long since switched to homemade food. I do exactly the same. I make all the pastries, mayonnaise, not only vegetables, but also meat and fish preserves, including stew. And today I decided to close not just stew, but with buckwheat porridge.

I did it without a prescription, relying only on my intuition. And I did it. And how! I will say briefly and clearly - the yummy is inexpressible. I will share my recipe. Maybe some of you will have a desire to make this wonderful dish.

A total of 5 half liter jars came out. The number of cans depends entirely on the amount of meat. I had 600 gr. pork.

It should be remembered that the meat should be stewed, and not boil violently, so watch the temperature. If necessary, turn down, and vice versa.

Time for preparing: PT05H50M 5 hours 50 minutes

Preparations for future use with meat and cereals help out a lot, it happens when there is no time to cook, or you just don’t feel like it. We offer a recipe for a delicious and satisfying buckwheat stew with meat, which will serve you as a second course or as a preparation for soup.

It is supposed to harvest buckwheat with pork, although it is possible to use the pulp of any other meat. From this set of ingredients, 5 jars of stew with a capacity of 500 ml are obtained. Stewed meat can also be prepared with other cereals, slightly changing the ratio of cereals to water.

Buckwheat stew with pork. Ingredients:

• pork - 600 g
• buckwheat - 500 g
• cold water - 500 ml
• lard - 5 teaspoons
• garlic - 5 cloves
• bay leaf - 5 pcs.
• salt - ½ teaspoon in a jar
• ground black pepper - to taste

Buckwheat stew with pork. Cooking:

1. Wash the pork, dry it, cut into pieces, salt, pepper and place in sterile jars, filling 1/3 of the height. Place a teaspoon of lard on top and fill with water to the level of the meat.
2. Remove the rubber bands from the seaming lids, cover the jars and place in a cold oven. If you have jars with screw caps, then screw only slightly, not completely, so that you can open it during cooking.
3. Turn on the oven at a temperature of 180-200 degrees, and after 30-40 minutes, when the water boils, lower the temperature to 150 degrees and leave to stew for 3 hours. Initially, watch the temperature, you may have to lower it further, because ovens are different. The meat should be stewed in water and not boil violently.
4. Peel the garlic cloves and cut into cloves.
5. After 3 hours, remove the jars from the oven, add to each of them: a clove of garlic, sliced, bay leaf, 100 g of buckwheat, 100 g of warm water.
6. Cover the jars again with lids and send them to the oven on the baking sheet and again increase the temperature to 180-200 degrees. When the water in the jars boils, reduce the temperature again and leave to simmer for 40-50 minutes.
7. Turn off the oven and leave the jars in to cool slightly (about 1 hour), then remove and roll up tightly with rubber bands or tightly screw on the lids.

Every year we trust the products of canning factories less and less, and their high cost does not at all correspond to the declared quality. Therefore, home-made "mini-factories" for canning are deservedly popular, and autoclaved porridges with meat do not disappoint with either taste or ease of preparation. Home canned food is always useful for a quick lunch, for trips to the country or on hikes, and you yourself choose the right products.

Cooks who own their own autoclave most often make meat or fish stew and porridge with meat. Cooking porridge in an autoclave does not cause any difficulties, since the recipe for different cereals is very similar. Too large grains, for example, pearl barley, need to be soaked for a couple of hours beforehand. The meat component, as usual, is not fried, but it is advisable to cook vegetable frying, as it improves the taste of homemade canned food.

Let's look at a few recipes for autoclave porridges with meat. Let's take our most popular cereals: buckwheat, pearl barley and rice. We can take any meat: pork, beef, lamb or poultry: chicken, duck or goose. It turns out very tasty stew with rabbit meat.

Rice porridge with chicken wings in an autoclave

Ingredients for 1 kg of round rice: 3 kg of wings, 2 large onions, 2 carrots, salt, peppercorns, bay leaf and 100 g of butter.

Cooking

1. My wings, cut into pieces at the joints. We set aside the most extreme thin parts for the broth, and put the large pieces in a bulky dish.
2. From thin bones we cook unsalted broth, with which we will then pour rice and wings. Each jar will need approximately 250 ml of broth.
3. We clean the onion and cut it into half rings (this is faster), and chop the peeled carrots on the large side of the grater or cut into strips. We prepare a standard roast and add it to the wings.
4. We wash the rice in several waters and send it to a common container with the rest of the components and mix.
5. Banks with a capacity of 0.5 liters and lids for them are carefully washed with soda, we prepare the lids.
6. We put 3-4 peppercorns and a bay leaf in each jar at the bottom, fill it with a mixture of chicken wings, rice and vegetables up to half the volume, put a piece of butter and sprinkle salt (or a third of a teaspoon) on top to taste. Pour the contents of the jars with broth along the “shoulders” of the jar, i.e. without topping up to the brim 2-3 cm. We roll up the lids hermetically and place the filled container in the autoclave tank. Fill it with water 2 cm above the top jars and seal tightly.
7. We heat the device to 115 degrees and keep this temperature, turning the device on and off, 40 minutes from the moment of boiling. Turn off the autoclave and open it after it has cooled down. We get porridge with meat - a tasty and environmentally friendly product!

Buckwheat porridge with meat in an autoclave

Ingredients

• Buckwheat - 700 g + -
• - 1.5 kg + -
• - 2 pcs. + -
• - 2 pcs. + -
• - bank leaf + -
• — third tsp. on a jar + -
• — + -

Cooking

• Wash the pork and cut into small pieces. We sort the buckwheat and wash it. We make a fry from onions and carrots. We combine all components into one whole.
• At the bottom of carefully washed jars with a capacity of 0.5 l, put one bay leaf, fill it with half-prepared buckwheat with meat, throw 2-3 peppercorns and a third of a teaspoon of salt on top or to your own taste.
• Fill with hot boiled water, without adding 2 cm to the edges of the jar. We roll up hermetically with lids and place in the autoclave tank. Fill the jars with water 1.5-2 cm above the level of the upper jars and heat the apparatus to 115 degrees. We maintain this temperature for one hour, turning the heating on and off.
• At the cooled apparatus, we release steam through the valve (if there is still pressure), open and take out the jars of buckwheat porridge from the autoclave. Now we have a lifesaver for unexpected guests!

Barley porridge with pork in an autoclave

For 1 glass jar with a capacity of 0.5 l, we need the following amount of ingredients:

100 g pork, 50 g pork lard, 100 g pearl barley, incomplete tsp. salt, a small bay leaf, 4-5 black peppercorns, 1 tbsp. fried onions and carrots.

Before laying barley in jars, it must be soaked in clean water for 2 hours. Cut the pork into 4x4 cm pieces.

Wash the jars with soda, carefully rinse.

Now we lay the products in this order: lard, meat pieces, spices and salt. Pour barley swollen in water and fry on top. Pour all the ingredients with hot boiled water over the “shoulders” of the jar (without adding 2 cm to the edges of the jar). Roll up hermetically with lids.

We install all the cans in the container of the apparatus, fill it with water 2 cm above the lids of the upper cans, close the lid and heat up to 110 degrees. Cook barley porridge with meat for 60 minutes, maintaining the desired temperature. We turn off the heating, let it cool, drain the water and take out the finished products of our own production. We enjoy the result!

Home canning machines guarantee us high-quality sterilization of blanks from any product, and autoclaved porridges with meat are indispensable home-made canned food for very busy people!

It is worth working once to save time on cooking later. Consider 2 options for canning.

Variant of the first recipe

Stew Ingredients:

2 kg of beef, 1 kg of cereals (choice of pearl barley, buckwheat, rice), onions - 2 pcs., allspice and black peppercorns, drinking water, salt.

Cooking

Boil the meat, cut into cubes, over low heat until half cooked. The broth should turn out transparent, do not forget to remove the boiled foam from the meat. We also do not cook clean cereals, we wash them so that the porridge comes out crumbly.

In a large saucepan (8 l) we put porridge, meat, finely chopped onion, put pepper and salt to taste, pour the broth 3 cm above the mass. Boil the stew for 1 hour -1 hour 25 minutes, over low heat, stir from time to time so as not to burn.

We put the finished dish hot in pre-prepared, sterilized jars of 0.5 l and 1 l. Roll up, store in a dark, cool place.

According to the proposed recipe, you can cook cereals in a slow cooker. First, it will be much faster. Secondly, all the ingredients will boil until cooked and the dish will not burn. The finished product is also rolled up in clean sterilized jars.

Variant of the second recipe

The advantage is that this recipe provides for the preparation of several types of cereals with meat at once.
It will take 10 liter jars, pre-washed. At the bottom put one clove, 2-3 bay leaves, 4-5 black peppercorns.

We fill one third of the cans with fresh meat (medium pieces), make half of the cans with pork, the other part with beef. On top of the meat we fall asleep 0.5 cups of washed cereals.

You can make several jars of rice, a couple with pearl barley and buckwheat, choose the cereal that your household likes best.

Cover with seaming lids without rubber bands or foil and put in a cold oven. Turn on the oven, wait until the stew comes to a boil. When the porridge boils, reduce the heat to 150 degrees and cook until tender. Readiness is determined to taste, it may be necessary to add salt and add water.
We roll up the finished porridge with meat with lids.

Balandina Evgenia, especially for the site Preparations for wintering.

Few people know that among all the preparations for the winter, in addition to vegetables, there are also full-fledged side dishes and main dishes! Many people make just stew at home, and I will tell you how to make porridge with meat for the winter!

In general, we often don’t like pearl barley, and they don’t like preparations like homemade stew. And that's a pity, because the dish turns out just excellent! Well suited for cases when you need to take something with you to work - such porridge with meat for the winter at home is equally tasty both cold and hot. Or, say, on a hike - such porridge will also fit! So here's my simple recipe for porridge with meat for the winter, I hope it will come in handy for someone!

Servings: 7-8

A very simple recipe for porridge with meat for the winter of Russian cuisine step by step with a photo. Easy to cook at home in 2 hours. Contains only 327 kilocalories. Author's recipe of Russian cuisine.

• Preparation time: 10 minutes
• Time for preparing: 2 h
• Amount of calories: 327 kilocalories
• Servings: 9 servings
• Reason: For lunch

• Complexity: Very simple recipe
• National cuisine: Russian kitchen
• Dish type: Preparations, Hot dishes

Ingredients for four servings

• Barley - 1 glass
• Pork - 300 grams (preferably fatter pieces to take)
• Pickled cucumbers - 1.5 Kilograms
• Greens - to taste
• Tomato Paste - 1 Cup

Step by step cooking

1. Soak the porridge in cold water for at least an hour, the more the better.
2. Meanwhile, in a cauldron, stew the meat along with salt, pepper, bay leaf and spices to your taste.
3. Pour the barley to the already soft meat, and simmer until tender. In parallel, we grate the cucumbers or simply cut them into cubes, add to the porridge along with tomato paste, and simmer everything together for another 20 minutes.
4. We lay out the mixture in sterile jars, sterilize for another half hour. Rolling up for the winter. Ready!