Recently I have seen quite a few questions on canning bacon. This is something that we have been doing for some time. The recipe that we use is similar to the one in the USDA Home Canning Book that refers to strips, cubes, or chucks of meat (chapter 5, page 6).
The bacon that we can always has some grease on the bottom of the jar. When you heat the bacon up this can be poured off or used to provide additional calories in an emergency situation. The bacon tastes good, but is a bit crumbly. We rotate it into our regular diet and normally use it in a year or so.
Here is the recipe we use for canning bacon.
To start you will need, wide mouth quart jars, parchment paper, lids and rings and of course bacon.
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.
Pull off about 3 or 4 feet of parchment paper. Cut it to fit into the jar. Place the bacon on the parchment and start rolling as you go. Make the roll just large enough to fit through the mouth of the jar. 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. Be sure that the seals suck down and seal correctly.