Reviving tradition: Homemade make a savory comeback

The advantage of homemade preserves is their long shelf life. Meat sealed in a jar can last in the refrigerator for up to 3 months. If subjected to tyndallization, it can last even longer in a regular kitchen cabinet. This type of preserve tastes great with traditional, well-baked bread. You can use it to make soup or a delicious filling for dumplings.

Pasteurization is a method of preserving food by heating finished products at high temperatures. As a result of this process, bacteria responsible for spoiling food are destroyed.

Most vegetable preserves require a single pasteurization, but this is not sufficient for meat. Meat preserves, as well as soups with meat broths or meat inserts, need to be subjected to high temperatures multiple times. Multiple pasteurization is called tyndallization.

If you're using jars that have already stored preserves, make every effort to wash and sterilize them thoroughly. Check the lids for any chips. They must be fully sealed after being closed. Then, carefully dry both the jars and lids.

To prepare 6 jars with a capacity of approximately 400 millilitres, you will need:

• 2 kilograms of pork – you can choose shoulder or ham,
• 10 grams of salt,
• 5 grams of pepper,
• 5 grams of ground coriander,
• 5 grams of dried garlic,
• 5 grams of marjoram,
• 5 allspice berries,
• 3 bay leaves, and 100 millilitres of water.

Step 1. Wash the meat and clean it of tendons. Cut into large cubes of about 4 centimetres. Place the meat in a large sealable container or a zip-lock bag. Add the spices: salt, pepper, coriander, garlic, marjoram, allspice, and bay leaves. Rub the spices into the meat, close the container or bag, and place it in the refrigerator for 2 to 3 hours.

Step 2. Add 100 millilitres of water to the marinated meat. Mix, then place the meat with the marinade into the previously prepared jars. Fill them up to ¾ of their height, leaving space for the fat that will separate during cooking.

Step 3. Line a large pot with a clean cotton cloth. Place the jars on it so that they do not touch each other. Then, fill the pot with water so the jars are completely submerged.

Step 4. When the water starts to boil, reduce the heat and continue cooking for 5 hours. Check the water level periodically. If it drops, add boiling water. After 5 hours, carefully remove the jars and let them cool. If you plan to store the preserves outside the refrigerator, repeat the pasteurization process two more times.