Cut meat (beef or pork) slices of a matchbox. Do banks, I have banks at 520 grams with screw-on lids. Pressure cooker 5 litres of "Gipfel". Today I have 1 kg of beef, so 2 cans, but if necessary to fit pan and 3. Ideally, the beef of the 2nd grade veins, the film. The one that makes you nervous when you scroll in a meat grinder. What vein will give jelly and to the surprise entirely disappears from the meat. I have it from a piece of a shovel - for stuffing or stew and trimmings in a stew.

Complete banks: at the bottom of each 1 Bay leaf and a few peppers, peas and remaining teaspoon of salt throughout the volume. Many people use ground pepper, there is a chance pokoldovat with the amount of salt - more or less to taste, one of the Standards recommends that a small amount of onions, it's all at the discretion. Users note that the order of a bookmark of spices and salt are arbitrary, in the process of cooking all mixed. IMPORTANT! It is necessary to leave free space between the meat and the lid of the jar, not less than 1 cm to be Greedy not worth it - would be sorry if you cut the cover and contents will be lost...

Mounted on the bottom of the cooker the grill to create a gap between the bottom of the jar and the surface of the heating cooker. Twist-tight banks. Note once again that the Bank should not be "stuffed to the eyeballs." Set the pressure cooker on the grill, pour water on the shoulders of the banks (I do the water level is the same as the level of meat or a little more). Close the pressure cooker and begin heating. Pressure gauge maximum "2".

After the release of belly button pressure indicator outside that tells about the normal process of cooking under pressure, set a timer. Cook beef 90-95 minutes, pork 80-85 minutes. I usually start in the evening, the timer on the stove put up and monitor the pressure, reducing the amount of heat. The process is quite economical because after 20 minutes of cooking I go to the power mode 15-20%, after 30 minutes 10%. After you disable the timer, leave it alone and go to sleep.

And here "morning on the farm"! The pressure cooker is still warm jars out of reach. Cover involved, all plump. Put them to cool, then in the fridge. Why can't I open the pressure cooker immediately? After turning off the heating cooker boiling inside the jar lasts another hour and a half and then slow cooling. In fact, the meat is subjected to heat treatment for about 5 hours

I cook purely for food as a reserve if there is insufficient time in the preparation of dinner/lunch. During my experience (banks really are not stored more than a month) no tin was discovered. In a month the content is even better than immediately after preparation. Jelly, grease, the consistency of the meat is great, no comparison with what is available in the market. Maybe if you increase the amount of salt, the shelf life can be increased to several years, but the need for this until you see it. However, who knows? The Soviet human genetics lies in the need to have in the cellar at the cottage stew, flour, matches, salt and old-fashioned revolver in caligola :)