Grandma somehow carried away by conservation, during the season rolled into the banks everything that was in the garden, I keep her recipe until now.

How could it be connected? preserved With a strong family bond? It turned out to be very close! Antonina Grigorievna knows this firsthand, who passed on to her granddaughter by inheritance not only a unique cookbook, but also a secret message. What it is about and what exactly it helped the main character of today's story, read further in the article.



My grandmother was fascinated with canned meat. During the season, she could roll cucumbers, tomatoes and even apples into jars. She also made homemade canned fish. Grandfather just twisted his finger at his temple and laughed. But I still keep her recipes.

Grandma saved all her cooking notes in an old dilapidated notebook, which she kept as the apple of her eye. When I was little, she wouldn't let me near her. I was afraid I would ruin something in her. But the older I got, the more Ba would say, "I'm going to be gone and you're going to be the owner of this treasure." You won't regret it! ?



I silently agreed, even though deep down I couldn’t stand cooking at the time. My grandmother left when I was 18. Among her things, I found that notebook with recipes and took it for myself. I really didn’t dare to cook them.

After 5 years, I found it again in a box with various memorabilia that I had been accumulating throughout my life. I missed Grandma so much, so I decided to read all her notes. In the middle of the notebook, I came across a very colorful page called Canned Meat: A Secret Recipe.

The word “secret” intrigued me, so I decided to study this recipe in more detail. The stages of preparation did not seem very difficult. I didn’t know that this meat was so special. At the end of the recipe, my grandmother wrote a message.



“This recipe came to me from my mother. And hers. Once it was thanks to him that I achieved the goodwill of my future husband. My friends and I celebrated my 20th birthday at home. All the dishes I cooked myself, and the guys praised my cooking. Despite the abundance of treats, canned meat was at the head of the table. Arseny took the sample first. I will never forget his glowing eyes. No wonder they say that the way to the heart of a man lies through the stomach, wrote my grandmother.

In the end, she added that she believed in the magical power of this recipe. Ba believes that any man who has tried meat marinated with this technology will fall in love with the woman who cooked it.

The history of my grandmother surprised me. I asked my mom if she had heard anything about it. Her answer even more discouraged me: “Taniush, you won’t believe it, but it’s the purest truth.” In the early days of my relationship with your father, I used to treat him to the canned meat that your grandmother used to cook. He was dying from every bite! A month later he proposed to me.”



This finally convinced me that I had to make my grandmother’s canned meat. I have a young man in mind, if you know what I mean. What if it really works? By the way, I decided to share a recipe in memory of my ba. I'm sure she wouldn't mind!

Canned meat: secret recipe Proportions of this recipe are designed for 10 half-liter cans.

The ingredients

• 2.3 kg of beef or pork
• 1 kg of onions
• 800g carrots
• 300g parsley
• 20 ml of vegetable oil
• 135g sugar
• 55g salt
• 520ml vinegar
• 390 ml of water
• 15-20 pcs of bay leaf

Canned meat: cooking

1. Cut the meat into the same pieces. Carcass it in cast iron in its own juice for 40-50 minutes. The meat will be ready when it becomes grayish.
   
   
   
   
2. Put a couple of washed bay leaves on the bottom of sterilized cans. Clean the onion and cut it with circles 2-3 mm thick. Peel the carrots and cut the vegetable cube, grind the parsley. Roast your vegetables in vegetable oil and put them in jars.
3. Then put the meat in hot cans. Preliminarily drain all the broth that formed during cooking.
4. Filter the broth and pour it into an enameled pan. Add water, sugar, salt. Boil the liquid for 2-3 minutes. Then remove the pot from the fire and add vinegar to it. Stir thoroughly.
5. Ready to pickle the banks. Its temperature should be at least 70 degrees. Roll up the can and put it in storage.
   
   
   
   

Have you ever cooked canned meat? If yes, be sure to share your signature recipe in the comments. And if not, then be sure to please your loved ones with a delicious dish with an amazing story!