Pressure Canning Bacon
Yes! You can safely pressure can bacon.
Line the bacon up on parchment paper and then fold over
Roll it up like a sleeping bag, tucking as you go.
Put it in the larger wide mouth jar…you may have to force it in. It will be a tight fit.
All snug in the pressure canner.
This is what you get
That grease will harden and look gross.
But it will be super yummy on your corn bread!
90 minutes at 10 pounds. We are higher elevation so do your own research on times
Now, this works for us. It is edible and tasty. The FDA does frown upon pressure canning bacon, so do so at your own risk.
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how long will the canned bacon last
Enola Gay (in comments of her bacon post) says easily 3 years
http://www.paratusfamiliablog.com/2010/06/canning-bacon.html
“The FDA frowns on canning bacon”. The FDA frowns on all things good don’t they. I know that is your disclaimer but had to…………Ha!
Yes Sadly because I don’t want somebody to read this and then get sick and blame me. Thank you for stopping by!
Do you roll up the bacon raw or pre cooked?
Yes, raw pack
I ended up with cooked meat and mush of fat. I’m using them all up in other things, but I’m going to re can bacon I ‘ve cooked in the oven first until the fat is crisp.
I have canned bacon using this exact method and it works great. It will look different than fresh when you cook it because there is less fat but it will taste the same, yummy.
Yep, tastes great. There will be a day I am very happy for these on my shelf.
Looking at this post many, many years after it was first generated. I am normally a ‘by the book’ canner but my ‘rebel’ canning consists of lactose-free milk (verdict: yuck), bacon (verdict:bacon par cooked turned into tasty mush) and butter (verdict: Awesome final product but very fiddly process). And now….bacon grease. For years I’ve been saving all our bacon grease and ‘washing’ it to remove solids and as many chemical flavorings as possible. For now, they’re all stored in the freezers but mounting up and taking up too much space. Hoping that I can find a way to safely can them the same way as butter to take some pressure off the freezers. Hopefully you still monitor these replies (at all) and I’d be grateful if you have any advice to offer on this experiment. I’ll give it a try once and mark the jars carefully. Hope it will work! And even it it doesn’t then I’ll know not to waste precious kilowatt $$$ saving a grease product that isn’t going to get used in a timely manner.
Are you thinking of canning just the bacon grease? Hmmm because this was raw bacon and it worked wonderfully.
If I were to do the bacon grease I would warm strain it again to get it pretty clean.
Let me know if it works.