Canning Bacon is Easy

Canning bacon

Home canned bacon

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.

Howard

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9 Responses to Canning Bacon is Easy

  1. Common Sense says:

    Which canning books do you suggest for this type of thing?

  2. Susan says:

    Does the paper not affect taste? Is there any other long term storage downsides to this?

  3. Chuck says:

    Man, I have learned loads from this site! Taken many notes! Seems like it’s just good folk sharing info on how to take care of family and friends if things get tough, and they will. Where can I buy parchment paper?

  4. Chuck says:

    By the way, where would be the best place to buy a pressure canner. I am very interested in canning meats. I currently can veggies from my garden. It’s just the wife and I but there are many older folks in my rural area and since I hunt a lot I could likely help out somewhat with some canned venison, rabbit, coon and the like. I am very cautious about advertising my prepping activities, but who will look out for the older folks in the local area when the SHTF? I’ll take care of family first, but feel an obligation to help older folks if I can. Any info you can share will be appreciated!

  5. Howard says:

    We bought our All American pressure canner from http://www.disasterstuff.com/ . My wife loves it.
    Howard

  6. Mike says:

    Hello. I’m new to canning and preparedness and have a question or 2 that others might already know. Do you cook the bacon first? What exactly is the purpose of the paper? And, if the jars seal properly how long could this be stored safely?
    Thanks
    Mike in Logan Oh

  7. Sandy says:

    I have done this and it works fine, use thick cut bacon it works better. Next time I am going to try cooking it first, tastes a little wierd and the texture is not really appealing, but in a pinch it is BACON. You can crisp it up when you open it and it helps.

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