If you want a practical, tasty, and long-lasting method meals solution, this traditional method of canning meat with rice and vegetables is perfect. It creates ready to eat meal jars that are ideal for meal at home, camping trips, or busy weeks when cooking from scratch isn’t possible.
Ingredients
- 1.3 kg chopped beef (or another fatty cut)
- 2 medium onions
- 2 medium carrots
- 800 g rice (short- or medium-grain preferred)
- Salt – ~1 tsp per kg of chopped meat
- Black pepper – to taste
- 1 tsp dry spice mix (optional)
- 1 tsp sweet paprika
- Vegetable oil – for frying
- Boiling water
- 1 tbsp 9% vinegar per jar for canning jars
- 0.7-liter jars with lids
- Cloth/towel for pot bottom
Step 1: Prepare Meat and Vegetables
Choose a fatty cut of meat for meat chunks that stay tender and flavorful. Heat vegetable oil in a pan and brown the chopped meat to seal in juices and enhance taste.
Add finely chopped onions and cook until golden. Dice carrots and stir in with the meat and vegetable mix. Season with salt, black pepper, dry spice mix, and paprika. Cook until vegetables are soft and all meat and vegetable pieces are coated in a rich, fragrant mixture.
Step 2: Prepare the Rice
Wash rice thoroughly until water runs clear to remove excess starch, preventing clumping during cooking.
Step 3: Layer the Jars for Canning Jars
In sterilized jars, layer as follows:
- Bottom: 3 tbsp rice
- Spoonful of meat and vegetable mixture
- More rice
- Another spoonful of chopped meat and vegetable
- Top with rice, leaving about 2 fingers’ width from the rim
This layering ensures even cooking and makes the jars visually appealing when opened.
Step 4: Add Water and Vinegar
Fill jars with boiling water, ensuring their meals are fully submerged. Add 1 tbsp 9% vinegar per jar for acidity, which preserves the food and enhances flavor.
Wipe rims clean and seal tightly with undamaged lids.
Step 5: Simmer and Seal
Place a cloth or towel at the bottom of a large pot to prevent jars from direct heat. Arrange jars and pour hot water until it reaches the lid level.
Bring to a boil, then simmer for 4 hours. Maintain water levels as needed. This extended cooking time ensures the meat chunks are tender and creates a vacuum seal as jars cool.
Step 6: Cool and Store
After simmering, turn off heat and let jars cool gradually.
- Check lids: a properly sealed lid will have a slightly indented center.
- Unsealed jars should be refrigerated and consumed soon.
- Properly sealed jars can be stored 12 months or longer in a cool, dark place.
Serving Suggestions
- Reheat in a pan or microwave for a quick ready to eat meal.
- Serve with fresh salad or pickled vegetables.
- Perfect for homemade food on busy days, camping trips, or as part of meal at home planning.
Why This Works
- Salt & Vinegar: Prevents bacterial growth, including botulism.
- Natural Fat & Juices: Meat for meat releases juices during cooking, which combined with water and rice creates a sealed, flavorful environment.
- Extended Boiling: Simulates pressure-cooking for shelf-stable food meals without a pressure cooker.
Using this homemade food method, you can store chopped beef, meat chunks, and meat and vegetable mixtures safely for months. With proper care, their meals stay delicious, nutritious, and ready to eat whenever needed.
Disclaimer: Always sterilize jars and follow safe storage practices. Discard any jar that fails to seal or shows spoilage signs.
