We prepare canned meat from pork, beef, lamb with prunes in tomato.

Chop the flesh into small pieces, chop the onion to it.

Fry in a cast iron pan with a thick bottom without water over low heat until cooked.

We spread from the resulting broth into another bowl. The broth must be filtered. Broth and water need 1.8 liters. You will need it for the sauce.

In a frying pan, sauté 75 grams of flour until creamy.

Mixing well, adding 400 grams of 15 percent tomato paste, 125 grams of lard, 75 grams of salt, 50 grams of sugar, broth and water.

Bring it all to a boil. Sprinkle with 7 grams of cinnamon, 2 grams of nutmeg and boil for another five minutes.

Now let’s deal with prunes. It must be sorted out, removing fruits with defects, soaked in water for an hour and rinsed thoroughly.

Two and a half liters of prepared sauce, maybe a little more, enough for 10 jars with a capacity of 0.5 liters.

We distribute. We put in each sterile jar of stew with onions 200 grams, prunes 80-90 grams, hot sauce 250 grams (not lower than 70 degrees Celsius).

Banks are rolled up and sterilized for greater reliability.