Minced Meat in Jar, for Camping Trips or To Keep At Home
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g minced meat, beef or pork as desired, also mixed
- 1 tablespoon oil
- 1 medium onion (s), finely diced
- 1 clove garlic
- Broth, made from 1/4 cube
- 2 teaspoons herbs, Italian, dried, (marjoram, thyme, rosemary, sage, oregano, basil and savory)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Fry the minced meat in oil. Fry the onion and garlic. Pour in the broth, add the herbs and season well with salt and pepper. Pour the mixture into a clean, hot jam jar (hot water), leaving a 1 cm rim free. Meticulously remove grease from the edge. Tightly screw on the hot (pouring hot water) lid.
- Let it heat up again in the oven with hot air at 200 degrees for about 10 minutes.
- I always stay close. As soon as boiling bubbles rise from below and the lid bulges outwards, take the jar out of the oven and immediately weigh it down with a heavy object. I always use a large tin can. This is to be on the safe side because the lids don`t always close properly. After a short time, the glass begins to boil and a vacuum is created. When the lid has pulled inwards, the tin can go away. Do not try to see if the lid can be opened. It is only firmly closed after it has cooled down.
- The contents are so well awakened and can be kept for months without cooling (basement temperature).
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