So let's get started. First you need to get the recipe, namely starting from the Soviet GOST inet to help us. Here it is, as you can see all up to not just. GOST 5284-84 "Beef stew" 1. TECHNICAL REQUIREMENTS 1.1. Canned food "Beef stew" released Supreme and first grades. 1.2. Canned food must be produced in accordance with the requirements of this standard, the technological instructions, compliance with sanitary rules for enterprises of meat industry, duly approved. 1.3. Canned must be hermetically sealed and sterilized. 1.4. For the production of canned products used the following raw materials: meat–beef GOST 779-87 (except skinny), weight of carcasses not less than 60 kg, cooled, chilled and frozen more than once, but the meat of bulls; beef giovanny with fat tissue not more than 6%; beef giovanny with the content of adipose tissue from 6 to 14%; the raw beef fat; fat baked food beef or bone according to GOST 5292-82; onion fresh GOST 1723-86 or dried onion GOST 7587-71; salt food according to GOST 13830-84 evaporated or stone, samostatnou, sedimentary grinding number 0 and 1, not below the first grade; black pepper; Bay leaf (dry) according to GOST 17594-81. 1.5. Canned food "Beef stew" should be developed according to the formulation given in table. 1. Table.1 Mass fraction of components, % by varieties: Beef tendon removed the I category with the content of adipose tissue not more than 6% - 87.0%, Or Beef tendon removed category II with the content of adipose tissue not more than 6% - 87.0% Fat, raw beef - 10.5% Onions peeled crushed - 1.33% Salt - 1.14% ground black Pepper - 0.01% Bay Leaf - 0.02% notes: 1. Allowed to use melted beef bone or fat in the same amount. 2. Allowed the use of dried onions in the period March to August at the rate of 1 kg of fresh — 0.25 kg of dried. 3. Allowed in the production of canned food instead of 87.0% Giovanni beef and 10.5% crude fat in the recipe to lay 97.5% of Giovanni beef with the content of adipose tissue from 6 to 14%. We can see from the GOST that the recipe to be simple, meat – fat – salt – pepper and Lavrushka.

So, with the composition understood, now let's deal with packaging and extinguishing technology (temperature, time) etc. Again the Internet can help us. Well for starters the packaging – There are no questions, will use the most affordable and convenient glass. Cover take that b was comfortable screw. Now how much to put out and temperature: the Technology says – "After control weighing and checking for leaks banks sterilize 75 minutes at 120C" and so on. After reading a lot I realized that the temperature should be 120 degrees, because botulism is killed at this temperature, namely at a temperature, not time, that is at 110 hours, at least 5 carcasses, botulism will die (and maybe die). Maybe I'm wrong, but decided that if I write 120 degrees in technology, so we will be at 120 to extinguish. What do the doctors say? Time – write here all slightly different, but decided to take the average, namely 1.5 hours. Although both the and for 2 hours I forgot, the taste is not affected. Remained a trifle, but that is where we will take the 120 degrees of the house. The answer he asked for – in a pressure cooker! For control of process embedded in the pressure cooker thermometer and come up with a method of adjusting the temperature inside. Handling will be using pressure (valid in the aisles of course), what would the emergency valve is not dislodged. Take a pressure cooker and are finalizing, that's how she looks refined, well, almost the autoclave.

The thermometer is embedded via a simple tap the nipple, the nipple tightening compacted flax, a little "wet" with silicone sealant, pictures of drilling mucking about, no, not fotkal, but everything is clear – clear.

Closer outside.

Closer inside.

Thermometer soldered a plug tap. Drill a hole in it the size of the probe of the thermometer and brazed, as it should hold pressure. Brazed with flux for stainless steel removed with water. Elementary all in General.

Well... let's Get to cooking. For a start go to a certified shop and buy fresh beef and fat beef. Onions and spices at home is always there. Here is a set for corned beef. Please note that this is for 4 cans, many do not because they do not need, for a couple months is enough and then still do. No where to store, and it makes no sense, we had a large consumption of corned beef.

My.

We cut and weighed, what would know much else to add.

Calculate the amount of fat.

And salt...

Combine meat with salt, salt that is, and leave for 5-10 minutes not forgetting to stir. Onion, pepper, Bay leaf and the fat, I direct to the banks will be laying, so convenient.

At the bottom of the cooker must put any kind of spacer, what would the banks the bottom is not touched, and then burst with...

Try on our banks, what would normally got, I use BOO. Be sure to check the banks for chips of the neck and just check that the b screw cap was nutria perfect!

Well, everything is ready to bookmark.

Spices.

Sterilize jars and lids. It is not necessary, as in the process presterilized, but CEE I firmly driven into the habit.

And start a tab at the bottom of the onion, fat, Lavrushka and pepper.

Then the meat, about a little more than a third of banks, and even a bit of onion.

We report the meat to coat hanger and a bit of fat on top, also one Bay leaf. Hangers above the Bank is not filled. Sterilized and close lid, tighten it strongly by hand.

Fill in all the cans so we put them in our "autoclave". Pour water on the shoulders of jars.

And to fire her...

It remains to adjust the internal temperature. Do not laugh, but I'm going through it with the help of glasses, it is a bit to loads in addition to the relief valve, pouring water into it can be very precisely adjusted. Here's a farm came up in haste the first time, but the EEC turned out well, VERY comfortable, and made that decision permanent. Rope for what would she didn't fall.

Well, the working temperature is set, wait an hour and a half...

When the time comes, turn off the oven and leave to cool at room temperature, conveniently overnight, long cold. NEVKOEM case, do not bleed the pressure using the valve and not trying to speed up the cooling process on the balcony or in cold water!!! Banks will explode. Just turned off and forgotten on the stove to cool down!!!

Well, here's the result immediately after removing from the autoclave, the fat is still wet to the end.

But the next day.

Well that's all, enjoy your meal. Criticize. But first just try it ;-) Finally, many people all say that this is "FACT", although the taste and color, as they say, all the markers are different.