Here is a concise summary of the provided transcript:
**Title:** Convenient Meat Preparations for Later Use
**Content:**
* Introduction to preparing canned meat for easy future meals
* **Recipe 1: Minced Meat**
+ Ingredients: 2kg beef, 1kg fat, salt
+ Preparation: Grind, cook, and can with sterilization
+ Shelf life: Up to 6 months (or 1 year with more fat)
* **Recipe 2: Stewed Meat (Beef & Pork)**
+ Ingredients: Meat, salt, dried onion, pepper, bay leaves
+ Preparation: Cut, mix, can, and sterilize in an autoclave (120°C, 75 minutes)
* **Recipe 3: Fried Meat in Jars**
+ Ingredients: Meat, salt, spices, fat
+ Preparation: Fry meat, add to sterile jars with melted fat, and store in the refrigerator
**Additional Info:**
* Autoclave recommendations for safe and efficient canning
* Encouragement for viewers to share the video, provide feedback, and check out the channel for more content.
Here are the key facts extracted from the text, numbered and in short sentences:
**Ingredients and Quantities**
1. **Beef Recipe**: 2 kg beef, 1 kg fat, salt (45g)
2. **Pork Recipe**: 250g pork, 100g fat, 200g onions, 100g carrots, salt (16g)
3. **Stew Recipe (Beef)**: 3 kg beef, 25g salt, 12g dried onion
4. **Stew Recipe (Pork)**: 2 kg pork, 16g salt, 8g dried onion
**Cooking and Storage**
5. **Autoclave Temperature**: 120 degrees for 75 minutes
6. **Storage for High-Fat Recipes**: Up to 1 year, even without a refrigerator
7. **Storage for Standard Recipes**: No more than 6 months in a refrigerator
**Cooking Methods and Equipment**
8. **Meat Grinding**: Can be done with a meat grinder or by finely chopping
9. **Pan Type for Frying**: Thick-bottomed pan over medium heat
10. **Autoclave Use**: For safe and efficient canning, especially for stew recipes
11. **Alternative to Autoclave**: Not recommended due to risk of botulism
**Miscellaneous**
12. **Channel and Video Information**: Recipes in video description, link to autoclave in comments.