Turn the oven on to 100°C.
At this temperature, leave the paste in the oven for 90 minutes, but remove the lids after 10 minutes.
Photo: pexels
Then, dry the rim of the jars with a dry cloth and close them tightly with the lids.
The lids should fit snugly.
Use protective gloves, as the jars will obviously be hot.
Photo: pixabay
When the jars cool, the central part of the lid will sink, indicating the success of the procedure.
Store the jars with paste in a cool, dark place.
Thanks to this method, the paste will last up to 20 years!
You can watch the entire procedure in the video attached at the end of the article.
“Unique method for storing chicken: It lasts up to 12 months without refrigeration!”
Photo: pixabay
It has never been easier to preserve meat!
This way, chicken will last up to 12 months without needing to keep it in the refrigerator.
Unique method for storing meat.
Photo: pixabay
You will need: 4 kg of chicken meat 4 tablespoons of salt ground black pepper paprika powder 4 tablespoons of vinegar 4 onions 1 bunch of parsley
Procedure: Start by carefully washing the chicken meat.
Then, spread it out on paper towels and dry it completely.
Photo: pixabay
Place the chicken pieces in a container.
Sprinkle them with salt, black pepper, paprika and pour the vinegar on top.
Mix well with your hands.
Peel the onions, cut them into slices and add them to the container.
Finely chop the parsley and add it to the onions, then season with salt and pepper and mix.
Prepare clean one-litre glass jars.
Place a layer of onion on the bottom.
Photo: pexels
Put the meat on top and then another layer of onion.
If there is space, you can put another piece of meat on top, then seal the jars tightly with the lids.
Place a cotton cloth on the bottom of a large pot.
Then, place the jars with the meat side by side in the pot.
Photo: pixabay
Fill the pot with water until it covers the lids of the jars and cover the pot.
Bring the water to a boil.
Simmer for 5-6 hours.
Photo: pexels
After this time, uncover the pot, let it cool, then remove the jars and dry them thoroughly.
Once completely cooled, the juice released by the meat will have a gelatinous consistency.
Store in a cool, dark place, where the temperature does not exceed 10 °C.
