Canning meat at home. Stew.

Do not wash meat.

Where there is blood, blot with gauze.

Those pieces that are strongly bloody, do not lay down.

On a bucket of water, take a half-liter jar of salt without a strong top, with a tubercle.

Boil. Add allspice and bay leaf.

Boil the meat in this water for 20 minutes.

We shift the meat into warm sterile jars, adding brine on top and distribute the fat evenly over all the jars.

Do not turn over sealed jars.