~Home Canning Bacon With Linda's Pantry~
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- Опубліковано 29 вер 2024
- Here is a link to my favorite paring knife ever.
amzn.to/1IzjWhE
www.tangospice.com
I hope you enjoy how to home can bacon.
This is a great way to cook with no cost for power.If you would like to purchase an All American Sun Oven get in touch with me to get the best deal I can give you.
Click here / 255sage and go directly to my channel and see what's happening and search for your recipe wish:)
Linda's Pantry
9732 State Route 445 #176
Sparks Nevada 89441
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/ lindaspantry
Trying to find the next video where you compare the raw packed bacon and partially cooked bacon
Tattler lids aren't even an option for me anymore. A good friend of mine was burned bad by one of those lids screwing up on him. Burns on his hand, arm, & chest were the result. The Ball or Kerr lids are fool proof, why chance it? My friend tells me skin grafts aren't much fun. Great video Linda.
+Hagfan789 the new ones you don't have to tighten after. And most definitely use what fits right for you Safety First
Hey Linda, the Tattler EZ seal lids I bought state they recommend retightening the lids again after you remove them from your water bath or pressure canner, since metal rim bands are known to loosen during the processing period on Tattler products.....so no it is not the same as using the metal lids and rim like we do using Ball and Kerr products.s.....These.Tattler's are in a class by their own.
Also with the new EZ seal Tattler lids you do not have to make them finger tip tight and then turn them back 1/4 inch anymore, like you do using the original Tattler lids and gaskets..
Just make them finger tip tight so they can vent out when processing. I then shut the gas off and let them sit untouched in the canner for a few minutes so the liquid settles and then I remove them from canner look to make sure the Tattler lids are not blown up on top, if they are I won't touch them until they become concave.....the lid looks normal again.....only then will I grab a heavy towel as protection and hold the jars in your hand, and with your other protected hand using the same towel I retighten each metal rim if it has become a bit loose form the venting process.
If you follow this process as explained on the Tattler product for their EZ seal lids it should be safe with no explosions occurring or serious burns from using the Tattlers.
Linda much easier to par cook in the oven on a wire rack placed on a jelly roll pan.
12 pounds of bacon is a bit to fry so making in oven by parcoooking it in the oven is so much easier.
Just wondering since there was no follow up video what was your preference the raw pack or par cooked?
Linda, did you ever do a video showing the difference between the par- cooked then pressure canned bacon ,compared to the raw packed bacon? I looked and looked and could not find it.
What is par cooked? I could look it up, but I'm being social 😂.. at 1st I thought you all were mispronouncing part.😅
I love your vids. What started out as a small project is now a canning everything. There are so many meals that I stopped making, like beef stew because you can't make those meals for "one". Now I have the best of both worlds. What I don't eat the day it's made gets canned. Thank you.
You are so right I'm just learning.
There is no better sound to me than jars sealing and popping :-) Loved this Linda!!
True!!! Love to hear the ting ting ting!!
Hey Linda, how do you use this? do you take it out and fry it up crisp? Also did you ever do a comparison video? Do you like the parboiled way better?
Bacon? ;) You had me at bacon!
These canning videos always fascinate me, Linda. There's a lot goin' on during the process, I'm sure. Science, it's a wonderful thing! heh heh.
I am going to be canning up some bacon today. Thanks for sharing :")
I just now , got 13 pints out of 10# of covered wagon bacon. So I was happy. Ty for showing the video
I have never heard of canning bacon, this made me so happy lol
Incredible!...man oh man....
Booger500us Thanks Toots!
Linda did u do the video on comparing the two methods of the bacon . Interested in seeing how the taste was :)
Did the raw pack comparison video ever happen?
Awesome. I have bacon chunks. I think my chunks smaller... Anyway what was the difference with adding water vs. not adding water? Great video by the way
Linda I'm a big fan! You definatley get me excited to can you have such enthusiasm. With all the canning you do I wanted to pass on some info that I picked up on along the way on Bexar pepper's site. I have switched to using only tattler lids due to the ball metal lids now stating on their boxes that it is recommended to only store canned food with the metal lids for up to 1 year. They made attempts to contact the company about this and If I remember right had no response. I had some old lids and checked those to see if they said a use by date and years ago they did not. They are making the gasket way thinner then they used to. I know because I had a couple boxes to compare. my quess is that's why they now only recommend storing canned food for up to 1year. I know I like mine to last longer sometimes it can take 2 or 3 years with our family to use it up it just depends on how much I get out of the garden. the funny thing is as I was finishing my message you said you had 1 can that you tried a tattler. I felt I would still pass this info along. I have had great luck with tattler and the inventor of these lids is only a phone call away to give advise. They are very nice people and a great reputation in my book. Thanks for listening and thanks for all your great advice. You have helped me out with my canning way more then once you are so easy to follow.(Great instructions!)
Deena
Hello! How did this method turn out? Would you do it again? Thanks!!
I love canning but have never canned bacon. I am going shopping and bacon is on my list. Thank you for the videos you make.
I didn’t know that you could can bacon. The USDA does not recommend canning meat that has been cured so now I’m a bit conflicted.
Where do you get the large amounts of ends and pieces? I keep a pair of work gloves with trips with my canning supplies to handle hot jars with. Those would be great for tightening tattler lids. However I would double glove. Your hair is so pretty. Would you consider doing a tutorial? Thank you.
Linda I have been wondering about Sous Vide my bacon in the vacuum sealed package they came in from the locker. So I am very interested in seeing the difference in your par cooked canned bacon. Our son got us a Sous Vide machine fro Christmas, I have used it in a big pot, but according to what I have seen you can fill a ice cooler with hot water and clip the Sous Vide to the edge and Sous Vide an entire cooler full of stuff.
I am so disappointed . You have always spoke so highly of the zayconfoods I thought I would sign up. I found a site near me where they delivered. I was all set for my first pickup of chicken and find out they only deliver between 9am and 11am. I work and there is no way I can do a pick up at those hours. I called and explained this to the operator and asked her to please talk to the management about evening pickups.
how much water and vinegar are you putting in pressure cooker
You said you'd open a couple of canned bacon on your next video, but I don't know how to find the video since this one is so old. haha. Can you point me to that video?
Do you still can bacon? Sounds great!
I just love watching you I'm so excited about being able to do bacon because I'm a cooking in my mind I'm thinking when I do need to break into my supplies for that emergency well I have some type of fat or oil that'll help pull everything together and you and several other of my very favorite homesteading and canning sites are showing me how thank you so much and by the way I'm just curious what software do you use to edit your videos
Why am I losing liquid from my jars? It seems to happen only with jars that contain meat. I tighten as usual, bring up the pressure slowly and let it down slowly. What am I missing?
Gladys mine do the same thing. Maybe when she says they realease liquid and that’s fine this is what she meant
Linda, how long will this last on the shelf AND have you eaten any of it after 6 months or so to determine quality? I appreciate your response. I canned some per your video a year or more past and have been afraid to test it since I am teaching myself to can (or I should say that YOU and other utubers are teaching me). I appreciate any response.
I'm going to start getting into canning, I'm going to start with just the water bath canning at first to get my feet wet but I can't wait to learn to pressure can also and I never knew you could can bacon, now I'm excited!!!
pressure canning can be scary and very confusing at first, you have to memorize every step & timing when you are canning certain foods but eventually you'll get the hang of it.
make a list of what you want to can and preserve... it can get very addicting.
yes, it is time-consuming, exhausting but once you see those food preserved that way... it all worth the money and energy. all well spent.
Happy canning :))
Hello! I like to mention I really like your videos. I'm getting involve with canning myself so I'm really excited to start. I'm buying an All American 921 with the Ball Canning book you mention. My question is do you use parchment paper with your bacon? Also will you please describe the differences using paper and not using paper? Or even better maybe a video if you like. Well, thank you so much for all you do!
I thought cured meat isn’t safe to can? This is so confusing.
Please try to get over here salt and fat phobia it all you canters seem to have that I watched lotta videos
What kind of recipes would you use canned bacon for
Nice job! I have been thinking about canning bacon, but I am not sure if I would really like it. I am interested in seeing your next video comparing the two methods! Thanks so much for doing this!
Fat is flavor Linda I think you know that
Linda, you got it going on. thank you so much for doing all these tutorials. I am inspired to can. I appreciate the time you have taken to research too. Thank you!
Why is it so important to de-bubble? I have yet to have anyone explain this process when they are canning in this method.
You need to de-buuble to ensure no air pockets have bubbles in them, if they do your jars may not seal, and always use white vinegar to wipe the rim and sides of the mason jars before you put your flat and rings on. Wash well with dishwashing liquid and hot water using a sponge and when you wash the mason jars remove the metal rings before you wash, rinse and dry them. After they cool off and are tested for good seals rinse well, date them and label the contents. Now store in pantry in a cool dark place, and enjoy!
Enjoy your vids, thx.
How well did the bacon do long term?
I still have some and it is delicious 😁
@@LindasPantry Thank you Linda. I just finished canning about 53 jars of meat and still have more to go. I have never canned bacon, but want to. When I found your video I was searching to try to figure out what the best method is. I appreciate you.
that's a lot of bacon
I would have added maple syrup! :-)
Linda did you do a video comparing the different ways you did the bacon? I’m planning on doing bacon this week after watching a couple of bacon bit videos and of course yours. I am looking forward to your conclusion. Thank you for your time and knowledge
Not from all the comments I'm seeing..I'd like to see it too.. im also curious what the results were of adding water vs the ones without it
Thank you so much
I have watched ALL of your videos, some many times....I'm still terrified of pressure canning and doing it wrong. We are on a very tight budget, what if I do it wrong and wasted the product and money? What if they don't seal and I have all this product to use before it spoils.....I'm a chicken. I got a brand new canner just like the one you have here, and I'm too afraid to use it.
+Nicole Alessi I have been water bath canning for a few years now. Then I purchased the electric cooker that also pressure cans that Linda did a review on a few months ago. After pressure canning in that a few times, I finally pressure canned green beans in my all American pressure canner today. It was super easy. I also like that I know for sure that the food is safe since it is pressure canned. I am so afraid that things are sterile enough when I water bath. Perhaps you have a friend that can come over and help you the first time. Just be brave and go for it!
Thanks, I'll try....lol
+Nicole Alessi how did it go? :)
I haven't tried it yet, lol
Nicole Alessi
lol get busy! The first time I pressure canned (only last summer) I was so scared I hid around the corner and watched the gauge from there! haha! Now Im a pro ;) No more fear. I kept thinking I wished I had someone who could just come over my first time and walk me thru it but I didnt know anyone who used one. I read all the directions well, then highlighted each step so I could see them well. Then while I was canning I pretty much went thru each step over and over to make sure I was doing it right. I was waaaay too over cautious but I just kept picturing all sorts of bad things happening. Every noise it made freaked me out. But like I said now I know its ok and there are safety things on them these days. Just try it :) let us know how it goes.
Tasty and Yummy for Lunch and Dinner.. Very good video THX for show
Doesn't fat go rancid? How did your jar last from 2011 to 2015 without going bad?
I digress from the topic of canning. Watched so much prepper videos that I feel like when SHTF for real, Americans with their strong prepping culture will make up the majority of number of people who will survive. There is just no evidence outside America that shows people believe a doomsday scenario will ever come around and they just laugh off the people of are prepping like crazy. So to all the prepping channels on UA-cam and to all the preppers of America, keep right at it. You'll inherit the earth when all we foolish lazy people die from starvation. Personally, my reason for not prepping is money. In Asia, most people are barely surviving. There is just no money to spare o stocking up and building extra shelters.
I love bacon
Linda, How does your All American canner differ from the presto. I asked a question on another video, but can't find that video again. The lady had a presto canner and replaced the weight with one that has 10-15# pressure holes etc. that you can select for what ever pressure you need. My question is, when using the pressure weight, does that keep your canner at that specified pressure, emitting excess pressure when needed, making it a lot easier to regulate . I have to watch my canner very carefully and adjust the heat or it will go out of sight very quickly. Wondering if I could just buy one with different weights holes to fit my presto.
I was looking at canned bacon pricey maybe I will try this.
I'm interested in canning bacon because I tried making these gross meal rations for fun but 2 weeks later I opened them and one looks like it has mold in it. It was bacon and bacon grease and pea powder. But I think it would be better to can the bacon and just keep a bag of dried split peas to make soup with. I like the idea of the shelf life of pemmican so I'll try that too.
My mom works at sunnyvalley smoked meats! They are working to make a product using organic meat right now.
Linda, I have been looking for the video where you compare the raw packed with the precooked canned bacon. What is the name of that video? Thank you. I was thinking about Sous Vide some bacon pieces in the big five pound sealed package it comes in then jarring them up to pressure can. When I Sous Vide some regular bacon then fried/browned it up later it was a lot meatier and crisp.
Linda thanks for the info. I'm going to try the bacon. How come you don't wrap it in the paper as others do ? Also what state do you live in ? I see you have elk and Antelope horns. I live in Prescott AZ.
We have purchased canned bacon on-line, and I was thinking that if a big cannery could do this on a large scale, then I could do it on a smaller scale. Went on-line to catch your u-tube of canning bacon and went right to town and canned up eight pints. Looking good on the shelf. Your method of canning bacon is so much less time consuming than other videos and I really appreciate that. I can everything including cheese. Your video is very easy to follow. Good job, Linda.
I see many canning with parchment paper included. Have you tried it that way also?
How long will the bacon last in the jars? I like the idea of canning bacon. Thanks for the video.
BACON!! I had no idea you could can this! I can't wait to try some!
Been watching all your canning and dehydrating videos and learn a lot from you. Had a bad experience with canning and ruined a good batch of my Filipino spaghetti sauce. Watching you doing all meat canning I'm now thinking of giving canning another shot. Wish me luck and hopefully it will seal properly this time around.
i know i am being worry wart but your loose shirt around your open flame is driving me nuts;
the way you edit is annoying, you "morph" into the next scene in the middle of a sentence. Finish your sentence then change scenes.
Every video is just AWESOME! I used my canner for the first time ever and LOVE IT! You have really blessed my heart and you give me energy to do MORE! Thank you for being so AWESOME and sharing with us!
Can you use the electronic pressure cooker that you've used in the past that I have one like it the power pressure cooker can you use it toucan Meats if so maybe you could do a video on that it doesn't say in the book so I can't tell and I'm not sure how to use my canner yet
Hi Linda, do you think I can make spam in a pressure canner? I don't mind if it's round.
What size of canner are you using and how many mason jars does it hold?
Ok I definitely will try this . I'm inspired !!
This is an awesome idea! Another great video! Thank you for sharing!
If only I could have a pressure caner! I've got an electric stove at home which isn't comprehended for pressure caners. My only option is to find a strong propane stove and cook outside.
Thank you for the Bacon Tutorial! Book marking for when I get a good propane stove!
Katie Berinato I'm confused as to why you state you can't pressure can on an electric stove...? I have an electric/glass top, and have the same All-American canner shown, and use it all the time. :-)
My stove's instruction book said I couldn't use canners or pots that weigh over a certain amount. It has to do with the amount of heat needing to be sustained by the electric under the glass. Too hot or too heavy it trips the safety sensors in the stove and shuts down the coil. Which, of course, is not good for maintaining heat for pressure canning. I can only do small batch water canning.
+Katie Berinato I have done some canning out on the patio, using a propane burner. It is awesome, no extra heat in the house, and when I can tuna, it is a must.
Katie Berinato when we can a large quantity we use our camp chef propane stove on our back deck. It works out well.
Did bacon today and used your method! Thanks for the tutorial!
Are there foods you would only use your American canner for?
always love watching your vids, thank you
I never thought of canning bacon. What a great idea!
Where did you get the ends and bits bacon from?
Is it possible to can slices of pork bacon?
Have you canned your homemade bacon
what size is your canner
Why does the AAC have a weight and a gauge?
Double assurance you are canning at the right pressure. If your gauge goes out you still have the assurance the weight is holding it steady at the desired pressure.
My Presto canner also has both. For me I'm glad because my weight is 15# but I only need 10#. I just ordered a new weight but can still process while I wait.
Is the bacon you used cured?
Great Lesson again, TY Linda !
If a hissing jar is dangerous then what do you do with it??? This vid inspired me!!!
Sharaine Glover Don't touch it until it completely cools down. If you notice while it is still in the pressure cooker, leave it in there. There is a video some where here on UA-cam that will show you exactly what happens if you attempt to touch a jar that did not seal properly. It is very scary. If I find it again I will post it here for you.
can you can peas
why don't you just freeze the bacon.....
When the electricity goes out, it won't affect canned goods :)
Thanks. My store has a good sale on bacon this week so I plan to follow your video. I do have a question..how did it come out? Does it come in pieces or whole strips?I appreciate any info you can give.
I thought canning bacon was a no-no!
@@cyndirivard657 ~Wow..this is from 6-years ago already..lol..Canning bacon is not a USDA approved method. I made 2-separate comments 2-years apart asking how the bacon turned out with no reply from Linda ..which to me means it sucked.. just like the shrimp video she canned never telling anybody until I said your viewers would like to know how it turned out so WE aren’t wasting money on it..she finally responded and said she didn’t care for it which actually made me mad because I bet many people canned shrimp from watching the *Queen* of canning video fully trusting her because she never answered or did a update until weeks later maybe even months later I can’t remember now ..Anyhow, I did end up canning using the raw pack method about 3-years ago..wouldnt do again raw packed ..if I had done all over again I would of par baked it then put into parchment paper..Have a great day.
Never canned before so sorry if this is a dumb question, but, is the bacon now fully cooked from the canning process? And, is the raw packed bacon now also fully cooked from the canning process? Thanks
rhonda99301 No question is dumb...I was wondering the same thing. I would think it would be after all that time under pressure but I am sure someone more knowledgeable on canning will answer.
The bacon would be fully cooked after finishing in the pressure cooker. Its the same when canning chicken (which I raw pack) or beef (which I brown slightly beforehand), its great because its ready to go out of the jar!
rhonda99301 I think par cooking it helps hold it together better. It's a good question by the way.
Great video Linda, and nice to see you really putting that new All American canner thru it's paces! Just two of us on my household so canning may not be practical, but I really look forward to your posts! MJ
Just my 2 cents ... even with just 2 of you in the home, canning is always practical. With the cost of foods going up in price each week there is no better time than now to start canning and saving! I put up soups, stews, chili's for quick and easy meals. Applesauce, relish, carrots, chicken, venison, potatoes... you name it! No additives. No preservatives. If you try it once you'll become hooked!
MJ Trainor Just 2 of us here, too, and I can all the time. Did 7 quarts of pea soup today :-). Give it a go, you'll be happy you did!
There is only 2 of us bit I want to make sure I can put in a recipe when I need:)
How can a person be sure that the center meat comes to the needed 240 degrees the entire time it is up to pressure ??
it is pressurized, controlled rise of temperature. by the end of the canning session...the high heat has already penetrated the food in the jar.
even after the dial goes down to zero... if you listen closely, you can hear the jars of food with liquid boiling.
you can message LiNDA if you want her to explain the science part of pressure canning and water bath canning.
btw, i just started canning last nov. 2015, watched and watched Ms. Linda's videos and i play her video while i am doing my canning just to be certain I'm doing it properly.
and i bought several canning recipe books also.
hope these helps yah!
Johannes Sebastian Bach n
i need to do turkey bacon how would you do it..
The same way Linda has done here in this video. I prefer to par cook bacon before I can only because it gives the product a bit of color.
Nonie0056 May I ask does it fry up crispy? Does it clump together? Does it stay in strips or pieces? Thanks:)
Brenda Neer if you want the bacon not to clump or stick you'd need to use parchment paper. There are videos out there that show you how. Not sure if Linda has one or not!
Thanks. I've seen those video's. I was just wondering by partially cooking it if that made a difference in it sticking together and staying in uniform strips.
Great video! Do you always have to precook bacon? and why do some people use parchment paper and wrap their bacon? Is that needed?
You should start your video by stating that the USDA has not determined a SAFE way to can bacon! Lots of people have health issues, such as my husband, who has had cancer 3 times and has a compromised immune system. I would NEVER can or serve him something that is not determined as SAFE by the USDA. I hope no one gets sick (or dies) from watching your canning videos!
I have stumbled upon the white republican with too much time and money part of UA-cam.
notforprofittho and you are better for it!
etbassdon66 you see thinking for yourself tends to make you more reliant on yourself so you make better decisions about how to use the precious resources that your hard earned money can buy,and that in turn frees up time to do things you enjoy that also help make life easier,instead of spending time at government agencies waiting for them to dole out what they think you need.which does not improve your quality of life,as a matter of fact all evidence points to that being detrimental in so many ways.