Pâtés Prepared in an Autoclave
Thanks to the capabilities of modern canning, you can prepare any pâté in an autoclave at home: from meat, liver, and fish, with the addition of unusual spices, vegetables, and other products. Autoclaving makes it possible to preserve the properties and safety of the finished product for a long time.
Canning Pâté in an Autoclave
The main advantage of pâté is its composition. Ready-made products based on liver are especially useful: they normalize metabolic processes, improve skin and bones, and have a good effect on vision. If the share of liver in the pâté is more than 50%, the product will benefit the brain and spinal cord. Pâté contains collagen, vitamins A, E, C, B12, and B6, as well as a number of minerals and acids.
Any recipe for pâté in an autoclave involves sterilizing sealed jars under certain temperature conditions. For the reader’s convenience, we have prepared a universal autoclaving table for all common types of pâtés. But first, it is important to explain that any sterilization consists of three modes:
- Heating to the recommended sterilization temperature.
- Sterilization (carried out within the recommended time interval).
- Cooling to remove the jars (usually cooled to 30 degrees Celsius).
Our table provides recommendations for the first two modes: accordingly, it indicates the recommended temperature and processing time if the thermometer in the autoclave is placed at the top:
| Name | Jar, L | Sterilization temperature, °C |
Sterilization duration, min |
|---|---|---|---|
| Meat pâté | 0.350–1 | 110 | 30–40 |
| Chicken pâté | 0.350–1 | 110 | 30–35 |
| Fish pâté | 0.350–1 | 105 | 25–30 |
| Rabbit pâté | 0.350–1 | 110 | 30 |
| Pork pâté | 0.350–1 | 110 | 40 |
Recommended temperature and processing time if the thermometer in the autoclave is placed on the lower part of the body:
| Name | Jar, L | Sterilization temperature, °C |
Sterilization duration, min |
|---|---|---|---|
| Meat pâté | 0.350–1 | 120 | 30–40 |
| Chicken pâté | 0.350–1 | 120 | 30–35 |
| Fish pâté | 0.350–1 | 115 | 25–30 |
| Rabbit pâté | 0.350–1 | 120 | 30 |
| Pork pâté | 0.350–1 | 120 | 40 |
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Recipe for Meat Pâté in an Autoclave
To prepare this popular homemade preserve, you will need (calculated for a 0.5-liter jar):
- raw meat (pork, beef) – 320 g;
- onion – 5 g;
- vegetable oil – 70 g;
- black pepper – 0.5 g;
- allspice – 0.5 g;
- salt – 2 g;
- broth – 90 р
Cooking meat pâté in an autoclave is simple: cut the meat into large pieces (about 500 g each), boil for 40 minutes in boiling water. At the same time, fry the onion until golden brown. Remove the meat, mix with the onion, salt, and spices, and grind thoroughly with a blender or meat grinder. Then add the broth and mix everything well. All that’s left is to portion the product into washed jars, seal, and send to the autoclave.
Recipe for Chicken Liver Pâté
To make chicken liver pâté, you need the following ingredients:
- chicken liver – 1.5 kg;
- white onion – 4 pcs.;
- garlic – up to 5 cloves;
- butter – 250 g;
- nutmeg – 2 tsp;
- ground black pepper – to taste;
- thyme – 1.5 tsp;
- salt to taste.
Rinse and peel the onion and garlic, then chop (you can use a garlic press for the garlic). Lightly fry the onion in a pan with one spoon of butter, then add nutmeg and thyme, garlic, and sauté until a golden crust appears on the onion. Clean the liver from membranes and rinse thoroughly. Place it in the pan with the remaining butter and fry until done, add pepper and salt. Next, mix all the ingredients, grind using a blender or meat grinder, seal in clean jars, and begin sterilization in the autoclave.
Chicken liver can be seasoned with various spices. In addition to the usual pepper and garlic, curry, basil, coriander, and similar spices are very popular. Some moms give a little liver even to 10-month-old babies.
Recipe for Rabbit Liver Pâté
Making pâté in an autoclave at home based on rabbit liver requires the following ingredients (calculated for 1 jar):
- rabbit liver – 300 g;
- onion – 1 pc.;
- carrot – 1 pc.;
- sunflower oil – 20 ml;
- the same amount of olive oil;
- seasonings and salt – to taste.
Cooking liver pâté in an autoclave is easy: first, rinse the liver well, as it has a specific aroma. It’s even better to leave the product in water for 60 minutes, and ideally change the water 2–3 times during this period. Then the liver can be chopped. You can cut it and the vegetables into large pieces—everything will be processed in a meat grinder or blender anyway.
Fry the liver in a preheated pan with oil. Do not fry for long—up to 30 seconds—then add the vegetables and keep for up to 3 minutes. After that, grind the products thoroughly to a homogeneous mass, add olive oil, seasonings, and salt (thyme and nutmeg work well among the spices). The final stage is portioning the pâté into jars, sealing, and sterilizing.
Recipe for Pork Liver Pâté
To make pork pâté, you need the following ingredients:
- pork liver – 1 kg;
- onion – 1 kg;
- carrot – 1 kg;
- garlic – 1–2 large heads;
- boiled chicken eggs – 10 pcs.;
- rendered pork fat (lard) – 0.5 l;
- pepper, salt – to taste.
We cook pork liver pâté as follows: cut the onion (large pieces are fine), fry in lard until golden. Add grated carrot and garlic cloves, and leave to stew for 30 minutes. Then add the liver cut into approximately 5-centimeter pieces. Stir occasionally and stew for another 30 minutes. Next, grind the resulting product, adding 10 boiled eggs, pepper, and salt. Portion the pâté into jars, seal, and sterilize in the autoclave.
Recipe for Fish Pâté in an Autoclave
To prepare fish pâté in an autoclave, you need the following ingredients:
- fish (usually small river fish) – 1 kg;
- butter – 300 g;
- carrot – 5 pcs.;
- onion – 4 pcs.;
- black pepper – any, to taste;
- cilantro – to taste;
- salt to taste.
Cooking pâté from river fish is simple: put one washed onion with skins (it is needed to give a pleasant color) into a saucepan, add pepper (it’s better to mix ground and whole peppercorns), as well as cleaned fish, and fill everything with water. Put the saucepan on the lowest heat and, until the water boils, frequently and carefully remove the foam. As soon as the water boils, cover the saucepan with a lid and simmer for up to 4 hours (this is necessary so that the bones soften).
To get ready fish pâté in an autoclave, fry the carrot and onion in butter, and before removing the pan from the heat, add chopped cilantro. Mix the products with the fish (the broth should, of course, be poured off). Using a blender or meat grinder, grind everything thoroughly, portion into jars, seal, and send to the autoclave.
Do you want every homemade liver, meat, or fish pâté recipe to be perfectly reproduced, and the finished preserves to delight with their taste? You definitely need an autoclave. Our company creates such units using quality metal and proven components. Your home canning will become a pleasant procedure, and the range of finished products will be almost limitless.
Read also:
- Stew with Buckwheat in an Autoclave
- Chicken and Duck Preserves
- Pork Preserves
- Porridge with Meat in an Autoclave
- Stew in an Autoclave
