Pork stew

Before cooking a pork stew in cans, ham or fillet meat is cut into pieces such that they go into the neck of the can, and salted at the rate of 1 tbsp. spoonful of salt per 1 kg of meat. We put pieces of meat on a cutting board set at an incline to drain the juice. After 5-6 hours, the meat will dry out. Then the baking sheet is generously smeared with tar, put prepared pieces of meat on it and bake in the oven. To check if the meat is baked, pierce it with a sharp knife or a culinary fork: if red juice appears, then we continue to bake. After that, put the pieces of meat in heated glass jars (preferably with a capacity of 0. 5-0. 7 liters, since an open jar with a stew must be used during the day). Sprinkle rows of meat with black ground pepper or black pepper peas (not thick). Add a laurel leaf and a pair of clove sticks to each jar. We compress the meat from above and pour it with melted smalts. The resin layer should be at least 3 cm. It is better not to roll the finished jars with tin lids, but to use glass lids with clips, or polyethylene lids, heating them in hot water. To keep the pork stew longer, wrap each jar with black paper (you can take the packaging from the photo paper), put it in a wooden box on a layer of chips, cover it with plywood and a dense cloth that does not allow light to pass, and then transfer it to a cold place (for example, a cellar). If you find that some jar with the stew is cracked or suspicious in appearance, it should be immediately thrown away!