Tyndallisation triumph: How jarred goulash simplifies mealtime

What do you think of goulash that you can prepare once and enjoy for many months? Just use the 3:2:1 method, which involves tyndallisation. Along with a simple recipe for delicious goulash, your home pantry will be well-stocked.

Tyndallisation is simply the multiple pasteurisation of food. Some bacteria can create special coatings that protect them from high temperatures. With tyndallisation, we can be sure that we destroy all bacteria, even the most resistant ones. This way, you have the certainty that all, even the most resilient, will be destroyed.

It eliminates the risk of food poisoning because it kills all harmful microorganisms. Thanks to tyndallisation, dishes can be stored much longer, even for several months, without refrigeration.

Goulash in jars is a lifesaver for busy days when there's neither time nor desire to cook. Just prepare a stock of jars once, tyndallise them according to the 3:2:1 rule, and later take them from the reserves when you crave delicious, homemade goulash.

Ingredients:

• 4 kilograms of pork meat from the shoulder, ham, or neck,
• 450 grams of smoked bacon,
• 3 tablespoons of salt,
• 2 tablespoons of marjoram,
• 1.5 tablespoons of dried garlic,
• 1 teaspoon of black pepper,
• 1 teaspoon of herbal pepper,
• 4-5 bay leaves,
• 4-5 allspice berries.

Preparation:

1. Cut the meat into medium-sized pieces, and the bacon into slices.
2. Transfer the meat to a bowl and add black and herbal pepper, salt, marjoram, and dried garlic. Mix thoroughly so the spices cover the meat evenly.
3. Leave in the refrigerator overnight.
4. Place a bay leaf and allspice at the bottom of the jar. Add several slices of bacon and fill the remaining space with meat.
5. Seal the jars tightly.
6. Line the bottom of a large pot with a clean cloth and place the jars inside. Fill the pot with cold water so that it reaches two-thirds of the height of the jars.
7. Cook on low heat for 3 hours after the water starts boiling.
8. After this time, turn off the heat and let the jars cool.
9. The next day, cook the jars again, this time for 2 hours. Replenish the water if necessary.
10. On the third day, cook the jars for one hour.

After 3 days of cooking, the jars with delicious meat are ready. Store them in a dry and cool place; it doesn't have to be a refrigerator. Enjoy!