If you’re looking for a practical, delicious, and long-lasting way to preserve meat without refrigeration, this traditional method of canning meat with rice and vegetables is perfect. The process is simple, requires only a few ingredients, and results in ready-to-eat jars of hearty food that can be stored for months in a cool, dark place. Whether you’re preparing for emergencies, planning a camping trip, or just want to save time during busy weeks, this preserved meal in a jar is an ideal solution.
What You’ll Need:
- 1.3 kg of beef neck (you can also use pork shoulder or another fatty cut)
- 2 medium onions
- 2 medium carrots
- 800 g of rice (preferably short-grain or medium-grain)
- Salt – approximately 1 teaspoon per kilogram of meat
- Black pepper – to taste
- 1 teaspoon of dry spice mix (optional, but enhances flavor)
- 1 teaspoon of sweet ground paprika
- Vegetable oil – for frying
- Boiling water
- 9% vinegar – 1 tablespoon per jar
- Jars with lids (0.7-liter jars recommended)
- Cloth or towel for bottom of the pot
Step-by-Step Instructions:
1. Cut the Meat:
Choose a fattier cut of beef like the neck, as it will stay moist and flavorful. Cut the meat into small chunks, about the size of a walnut, so they fit easily into jars.
2. Fry the Meat:
Heat a generous splash of vegetable oil in a large pan. Add the meat and fry until it begins to brown. This step enhances flavor and helps seal in the juices.
3. Add Chopped Onions:
Finely chop two onions and add them to the pan. Stir well and continue frying until the onions soften and become golden.
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