Jellied Meat in Jars for Winter
Description
A simple canning recipe. A pig’s head makes excellent aspic—no gelatin needed. If you’d rather not work with the head, meat on the bone works too. For winter aspic in jars, be sure to use bay leaves and black peppercorns. See the recipe. Store in a cool, dark place.
Instructions
- 1
Step 1
Cut the pork into pieces. Simmer the broth and skim off the foam.
- 2
Step 2
Remove the pork and mince it. It should cook through well until done. Bring the broth back to a boil.
- 3
Step 3
Broth should preferably be clear. Put it on the fire together with the meat and cook for 6–7 hours.
- 4
Step 4
Then pour into sterile jars, seal them, and wrap in blankets. After that, turn the jars upside down so the fat rises to the top. Our aspic in jars for winter is ready. Serve later sliced into pieces on a plate with fresh herbs.