If you want a simple, practical, and tasty way to preserve meat without refrigeration, this traditional method of canning meat with rice and vegetables is a perfect solution.

The process requires only a few ingredients and results in ready-to-eat jars of hearty meals that can last for months in a cool, dark place. Whether you’re preparing for emergencies, stocking up for camping, or looking for quick weeknight meals, this method offers convenience and flavor.

Ingredients You’ll Need

• 1.3 kg beef neck (or pork shoulder, another fatty cut)

• 2 medium onions, 2 medium carrots

• 800 g rice (short or medium grain preferred)

• Salt (1 teaspoon per kilogram of meat), black pepper

• 1 teaspoon spice mix (optional), 1 teaspoon sweet paprika

• Vegetable oil for frying

• Boiling water

• 1 tablespoon 9% vinegar per jar

• Sterilized jars with lids (0.7-liter recommended)

• A towel or cloth for the pot

Preparing the Meat and Vegetables

Cut the meat into walnut-sized chunks. Fry in oil until browned to lock in flavor. Add chopped onions and cook until golden, then add diced carrots, paprika, spice mix, salt, and pepper. Cook until the vegetables soften and the mixture becomes fragrant.