I have found many articles on canning bacon. Except for a few variances (paper or no paper and length of bacon), the canning methods are the same. Where the recipe came from, or if it is “approved” by the FDA as safe, I don’t know. There is a chapter in the USDA Home Canning Book, that refers to stripes, cubes, or chucks of meat (chapter 5, page 6) the recipe is very close to what they say, but I suggest you research this for yourselves. The Bacon I canned last night, looks ok, even thro it has some grease at the bottom of jar (which looks yuk). I’m showing this with some canned chicken at a preparedness luncheon. We will open a jar and cook it to see how it tastes and if it does crumble, as the article I found states. We will let you know.
What you will need to start: wide mouth quart jars, parchment paper, lids and rings.
Prepare the jars, lid and rings as you would for canning anything else. Bring the bands and lids to a boil and simmer for 10 minutes. Keep them in hot water until ready to use. Always go by the instructions in your canning book, if you have any questions
Pull off about 3 or 4 feet of parchment paper. Depending on width, you can cut it lengthwise. You can also measure the jar size and cut accordingly. You will then place bacon on parchment and start rolling as you go. I bought and cut in half-thick bacon. Now just stuff your bacon roll in a jar. That’s it. Now just wipe the rims clean, put the lids and bands on the jars and can them.
Process in a pressure cooker for 90 minutes at 10-pound pressure. Check your canning book for elevations higher than 1000 feet.