Homemade pork preserves make delicious comeback

The advantage of homemade preserves is their long shelf life. Meat sealed in a jar can last in the fridge for up to three 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 way of preserving food by heating finished products at high temperatures. This process destroys bacteria responsible for spoiling food.

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. This process, involving repeated pasteurization, is called tyndallization.

If you're using jars that have previously stored preserves, make every effort to wash and sterilize them thoroughly. Check the lids for any chips, as it's crucial that they seal fully when closed. Then, carefully dry both the jars and lids.

To prepare six jars with a capacity of approximately 14 ounces each, you will need:

                
• 4.4 lbs of pork – shoulder or ham is recommended,
• 0.35 oz of salt,
• 0.18 oz of pepper,
• 0.18 oz of ground coriander,
• 0.18 oz of dried garlic,
• 0.18 oz of marjoram,
• 5 allspice berries,
• 3 bay leaves,
• 3.4 oz of water.

Step 1: Wash the meat and clean it of tendons. Cut it into large cubes of about 1.5-2 inches. 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 2-3 hours.

Step 2: Add 3.4 oz of water to the marinated meat. Mix, then place the meat with the marinade into the previously prepared jars. Fill them up to three-quarters 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 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 five hours. Check the water level periodically. If it drops, add boiling water. After five 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.