I’ll be honest with you – the first time I heard somebody say they were preserving meat and rice in jars, I rolled my eyes. It sounded like one of those Pinterest projects that ends with a “nailed it” meme: soggy rice, weird texture, or maybe it was a science experiment gone wrong in the back of the pantry. But… I was curious. So I tried it. And believe it or not, it was kinda brilliant.
Now? I just have a little row of (meat and rice!) jars on my pantry shelf like I’m prepping for the apocalypse or, maybe just the days when it feels impossible to cook. No freezer burn, nothing plugged in. Just crack the jar, heat it up, and you basically have a meal.
Here’s exactly how I make them because honestly, once you get the hang of it, you will wonder why it took you so long to start.
What You’re Going To Need (Don’t Overthink It)
You don’t need any fancy ingredients. Just the essentials:
- 1 kg beef neck (or pork shoulder – fatty cuts are preferred as they add flavor and have a better mouthfeel)
- 1 onion
- 2 carrots
- 250 g short or medium-grain rice
- Salt (about 1 tsp per kilo of meat)
- Black pepper to taste
- 1 tsp dry spice mix (not necessary, but adds flavor depth)
- 1 tsp sweet paprika
- ~ vegetable oil for frying
- Boiling water or broth
- Quart (1 L) mason jars with lids rated for pressure canning
- A pressure canner (the real deal – not just a pot with a lid!)
- ~ cloth or towel to line the bottom of your canner (optional, to keep jars from rattling)
That’s it. Meat, rice, and some flavor enhancements – don’t sweat the details – keep it simple.
