How to cook jellied meat for future use
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Jellied meat for the winter - in fact, the same stew, only jelly is designed for a fairly large content of jelly in the jar. Jellied meat is prepared for the winter in the same way as usual... An important point is that gelatin cannot be used for long-term storage, because closed jars of aspic are boiled for sterilization, and gelatin loses its gelling properties. Therefore, you need to cook jellied meat in reserve so that it freezes itself. After cooking, the meat is laid out in jars, broth is poured on top, the jars are securely closed, then they are boiled in a water bath for an hour. That's the whole secret - such banks will be stored in absolutely any conditions for years.
Jellied meat will be ready for storage in any, even extreme conditions, if there is a layer of meat fat on top of the broth. For this, it is recommended to take parts with a large amount of collagen. For long-term storage, cloudy jellied meat is better - you do not need to draw and achieve complete transparency. Jellied meat is prepared from a jar in any way - even for naval pasta, at least for buckwheat with stew, at least for soup (excellent broths come out of jelly), even meat salads, at least for jellied meat.
Last update Author / Editor - Lydia Ivanova
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