Canning Bacon
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- Опубліковано 16 січ 2023
- Shelf Stable Bacon for the pantry.
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Stainless Steel Half Sheet Baking Sheets
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Excellent video! Cannot wait to do this! ❤️🙂
Hi Anna. I'm glad this was helpful and thank you for watching! 😊
I’ve seen so many people throw out bacon grease! That stuff is LIQUID GOLD!!! I never throw my bacon grease out, that’s just sinful! 😱
Hi Connie. I think it's a stigma of thinking "fat" is bad for you! Their loss. 😊
Most folks including many doctors are brain washed thinking animal fat is bad for you but the truth is the vegetable or seed oils what we need to stay away from. Animal fats are liquid gold for sure. The only plant oil I would even consider is avocado oil for cooking or olive oil in a dressing or sauce as it has a low heat point but these are fruit oils not actual vegetable oils.
Amen sister!!!
I canned bacon, but waterbathed it. Turned out great. I cooked my bacon first as you did.
Agree 😅
❤❤
This is a fantastic way to preserve some bacon. I went down memory lane when I heard the train in the background! It reminded me of my grandparents home and the train tracks being right across the street. Thanks for teaching and ole dog new tricks.
Hi Joan. I'm glad this was helpful. We hear the trains day and night because we're near a rail site and tracks on 2 sides of us. BTW, this old dog tries to learn something new every day. 😉😊
We've switched to the carnivore diet and I've been thinking of what kinds of meats to can from a preparedness standpoint and had no idea that bacon could be done like this... can't wait to give it a go. Thank you for this info.
I'm glad this was helpful. Thank you for watching. 😊
This video is perfect timing for me, I have 30 lbs. of bacon coming next week! I only have 2 small freezers and they are full, I need to get busy canning! Thank you so much for sharing!
Hi Destiny and Purpose. Love your name! I'm glad this was helpful and at the right time! Thank you for watching. 😊
Why did you buy 30 lb if you don't have a place to put it
Just found you. Binging on you. New subscriber. You are a doll!
😆 Welcome to the channel, Anna! I appreciate you watching. 😊
Just came back for a quick refresher. I got about 15# of bacon on sale yesterday for $2.88 a pound! BooYahh!!
Thanks Mickey. Hope your sister is doing well. 🙏
Hi Sandi. You definitely scored a great deal! What a blessing. And thank you for asking about my sister. She's got more Mayo appointments in February and March. I hope you're doing well! 😊💖
Thank you. Because of health reasons, my wife will have a couple of strips a month. Me on the other hand will have a10 pounds a week. This is great. God Bless and stay safe.
Hi Joey. 🤣 Ten pounds a week? Sounds like you like BACON! I've got more in the freezer to can up but I think I'm going to do more bits and pieces instead. I noticed after the bacon has been in the pantry for at least a year, it starts to lose integrity. It doesn't hold into nice strips. I use bacon pieces in pasta salads, on lettuce salads, in omelets and hotdishes so that's what I'll be doing with my next batch. God bless. Mickey 😊
Truly enjoyed that video. Thank you so much for sharing.
Hi Annette. I'm glad you enjoyed it and thank you for watching! 😊
This is brilliant! My husband was super stoked with me making premade bacon like this that will store long term! Thank you for the great video and sharing!
Hi coloring is my addiction. I'm glad this was helpful and thank you for watching! 😊
I agree with another response on here about using parchment paper. The first time I canned bacon, I followed the directions using parchment paper. What a freaking mess. The bacon was basically useless. I then decided to just go ahead and partially cook the bacon and throw it in the jar. Sooo much better.
Hi Dolly. I'm glad that worked better for you! 😊
Great video, great explanation if what and why . Thank you.
Hi James. Thank you! 😊
I've canned bacon different ways and have enjoyed it. I prefer precooking it on a cookie rack in the pan in my oven.
One way I made a mistake was to cook some all the way crisp then can it as bacon bits. I rinsed it before canning but it was still greasy so I heated it up. Even just a few seconds in the microwave burned it.😢 I only canned one four ounce jar of it to test it out.
It's so easy to get breakfast done with it cooked. We eat breakfast for supper a lot and I'm already tired so having something easy at home is better than stopping for takeout.😊
Hi almostoily. It's good to try different ways to see what works and what doesn't for you. Some people have asked if they can leave the parchment paper out. Go ahead of you'd like! But, I have found that canning the bacon without it will result in the bacon cooking together and you're not going to be able to pull strips off without ripping them up. These are things you learn by trial and error. 😊
@@OuttheBackDoor yes, I preferred the thicker bacon rather than the thin. I can't imagine trying to get the thin ones apart without parchment since they were harder to get a whole piece with it 😂
Great video. Loved that you explained EVERY STEP. Even opening and showing us how it turned out after canning. I just bought a couple pounds of thick cut that I am going to can today in my Electric Pressure Canner. I can only do 4 quart jars at a time. Thank you for posting.
Hi Anna. I'm glad this was helpful. Thank you for watching. 😊
Great very helpful video canning bacon 😊👍😋. Ty. Been wanting to do this.
Hi Jeannie. I'm glad this was helpful. 😊
Thank you for your video.
And I love your trays.
Boy, does that ever look to be worth doing.
350f Huh? Maybe I'm rushing it at 450f? I slap out a tray of Bacon in 20 minutes for my Pancake and Bacon dinners but the outside pieces can get a little well done.
So I'm walking into the local Grocery and a couple of employees are filling big new garbage bags with the contents of the cooler.
Turns out the cooler went down and the temp got too low so they were tossing it all. It felt cold to me. This was a while ago.
I gave them twenty minutes then went out back and collected two bags of bacon and hotdogs with some assorted sliced meats thrown into the deal.
I "pickled" some of those hotdogs, and man are they good. If you like pickled eggs, you'll love pickled hotdogs.
Decided to try canning bacon but was far too lazy to pre-cook it so I just rolled it up tight and packed it into the half pint jars then pressure canned them.
There was even one that didn't seal for me to try out.
Well bless my little unimpressed heart but it fried up into crumbles. Tasty crumbles but crumbles none the less. It would be great in Mac and Cheese.
Boiled Bacon is what I call it.
So I'm thinking they will be great to throw into a pot of Baked Beans that I'm famous for making. Maybe some Yellow Split Pea Soup if I was hard up for a Ham bone.
That reminds me, I have some hamburger that need to be turned into meatballs and canned up.
The rolls of pork back fat we used to get for free started to cost us $2 a bag (10lb) and now cost $1lb. Go figure. Still. I render it down "low and slow" for the whitest Lard and when it's done I crank the heat to 350f and mash the browned fat for some real tasty frying fat.
The big box of large dog bones for $5 are gone too. They cut the knobs off the bones and give them to you for free as dog bones and sell the good bones for $2.50lb.
There goes my world famous French Onion soup. Not really, but that's how I feel.
Keep up the great work and good luck.
Hi daval. I like to bake my bacon on lower temp because I like "wiggly" bacon and don't want it crispy, as you said on the outside pieces. Also, I do can bacon bits and pieces for adding to omelets, wild rice hotdish, soups, etc, so it's not a total loss. 😉
Sounds like a major score at the grocery store! Pickled hotdogs sound interesting. I'm the only one that eats pickled eggs so I'm sure hubby would turn his nose up at them.
I think the day of getting free scraps from the grocery store is long gone. I can't even find ox tail in the stores to make soup. Even the butcher I've gotten my pig from before charges for bones and fat. I usually render deer fat to make tallow but this year the harvest rate was horrible! The small buck my husband got for us didn't have enough fat on it to render so it went out in the bird feeders.
Have a wonderful day! 😊
I love your common sense approach❤Such great info! All your vids!
Hi Linda. Thank you so much! And I appreciate you watching. 😊
Thank you so much...
No more worry over freezer space
I'm glad this was helpful. 😊
I'm definitely going to do this! My freezer is quite full and I have a LOT of bacon in there that a friend purchased for me at a restaurant wholesale store. The price was better than any retail store, even on sale, so I couldn't pass up the opportunity. There's probably 15 pounds left taking up valuable real estate that I need for baked goods for the summer months.
Thank you for this concise and informative tutorial!
Hi Forbidden Chocolate. I've got about 20 pounds of bacon sitting in my freezer waiting to get canned as well, but the snow shoveling has taken priority over everything on the homestead. I'm glad you were able to get an excellent deal on it! Happy canning. 😊
Just love the thought of canning bacon!! Thanks for sharing your experience with us ❤
Hi Janet. I'm glad this was helpful. 😊
I strain my bacon drippings through a coffee filter.
Hi Sue. That's a smart idea! Thank you for sharing that. 😊
Awesome! I can’t wait to thaw out my bacon and jar it up!
Hi Cherie. I'm glad this was helpful. 😊
Thank you so much for this video.
Hi Joan. You're welcome. Thanks for watching! 😊
I don't strain the bacon grease. I want all that bits & PCs. Yum 😋
😆 I save the strained bacon grease in a jar for frying eggs. There's still a good amount of fat in the bottom of the jars after processing. 😊
maybe use bacon grease to the outside of the parchment paper for easier canning
Hi Joyce. A substantial amount of the bacon grease collects at the bottom of the jar during processing. I end up using a spatula to remove it and keep it in a small jar for frying eggs. 😊
I will have to try this. Thank you so much
Hi Diane. You're welcome and thank you for watching. 😊
This is a great video! I never thought of using parchment paper before. Thank you!
Hi Pamela. I'm glad this was helpful. Thank you for watching! 😊
Sweet~ ❤
This is great! Will try this recipe. 👍🙋🏻♀️
Hi Nydia. I've got lots of bacon in my freezer waiting to get canned up. Shoveling has been taking a priority over everything on the homestead. 😊
I am a new subscriber and I just need to say i love how down to earth you are. I feel like I have a trusted aunt to show me how to do these new to me skills. Thank you!! Ps my grandma had those same floor tiles as you have and it takes me back 😊
Hi Julia. Welcome to the channel! I'm glad you feel at home with me. I'm here to help any time if needed. Mickey 😊 Oh, you're the second person to mention our flooring being the same as a mom or grandma had. 😉
You are a great teacher!!
Hi Chris. Thank you. I appreciate you watching! 😊
Thank you, sooooo much.
Hi Lala. You're very welcome. 😊
Thank you!
Hi Linda. You're welcome and thanks for stopping by! 😊
My uncle and i were to can pork
Opportunity mist ..
Thanx for this ..
HelpFull ..
Hi Josh. I can year round and that includes ham and bacon. Right now I'm finding hams on sale so I'll be canning those up and I've been buying up bacon and freezing it. I've got enough to can up another batch. There's always next spring when it's butchering time. 😊
You made it look so easy! Definitely going to try this. Thank you.
Hi throttle. I'm glad this was helpful! I will mention being I recorded this video some time ago, I saved a couple of quarts to see how long they would "hold up" in the pantry. After a year, they started breaking apart easily when I tried to remove them from the jar. The taste was still good, but I no longer had strips of bacon to heat up. I've been using the "pieces" to add to omelets and toss in salads (lettuce and pasta). Just thought I'd give you a heads up. Thanks for watching! 😊
@@OuttheBackDoor Thanks, I appreciate the heads up! I still think I'll try it, I can use smaller pieces for different things.
OMG I love, love this video. I am going to try this we have a lot of bacon in the freezer. Question didn't see you put anything in the jars other than the bacon, do/did you put any liquid in it. Thanks in advance
Hi Linda. I'm glad this was helpful. And no, I did not add any liquid. 😊
New sub here. Great video and I'm definitely going to do this. I, like most, have run out of freezer space but I need bacon on my shelf. Blessings
Hi Lorna. Welcome to the channel! I've been stock piling more bacon in the freezer so I need to can more, myself. Come to think of it, it's time for me to either can more ghee or butter as well. Enjoy your evening and God bless. Mickey 😊
thx for this....appreciate common sense careful. great job!!
Hi Rita. Thanks for watching! 😊
I tried this a few years ago with the parchment paper and I did not like the texture of the bacon, it had literally fallen apart, I guess from sitting in fat for so long, and was very messy to unwrap. The next time I canned bacon I cooked it til almost done and then just put it in the jar without parchment paper. Much better. I don’t understand the need for the parchment paper.
Hi Dolly. I'm glad you found a better way to can your bacon and thank you for sharing it with us. The reason I use parchment paper is so the bacon strips don't cook together when processing. I myself, don't care for really crisp bacon. Thank you for watching. 😊
I LOVE 💕 LOVE vintage. Your right they don’t make things to make them last anymore. That’s probably when many things were being made here in America. Have you ever canned bacon jam ? Some say it’s not safe specially to the canning fda
Hi Jackie. I haven't done bacon jam yet, but many tell me I can't can bacon, ham, or dairy and I do it. I'd need to look at someone's bacon jam recipe to see if I would think it's safe or not. pH plays a big roll in what I can and how I can it. 😊
Thank you! I've canned bacon but did it raw & was a little disappointed. I'll definitely be trying to par-cook it like this. Freezer space is at a premium & I like the idea of having it on the shelf. Again thank you, I truly appreciate your wisdom! God bless!
You nailed it with saying freezer space is at a premium! Just finished packaging up venison and had just enough space to fit it in. Maybe if I canned up all the extra bacon I have in there again I'd have room for something else, like ice cream? 🤭 Have a blessed day!
Why were you disappointed? I'm trying to decide if I should par cook or do it raw. I don't like super crisp bacon but I also don't want it totally limp. I save all my bacon grease for cooking. I was thinking I'd par cook just enough to get some of the grease to save, but ideally I'd like the bacon so that when I heat it up it isn't super crispy. I'm a bit worried about flavor because we don't like the flavor of many things canned. So does it actually taste like freshly cooked bacon??
@@juliery63 after canning, the bacon was fully cooked but I didn't like the consistency. It was too fragile to lay out & fry crisp. I think that by par-cooking the bacon, not only would a portion of the fat already be out of the meat, it would be a bit firmer & hold together better. Your bacon will not be 'crisp' right out of the jar, you will need to fry it to do that
Hi Julie. I can pretty much guarantee the bacon won't come out of the jar crispy when you par cook it. As far as the flavor and not caring for the taste of many canned foods, I'm guessing it's because of store bought, for the most part, is canned in metal and sometimes that can reflect an "off" flavor to some, where you don't get that taste when canning in glass jars. I'm not quite sure why merryanne wasn't real pleased with her end result by canning it raw.@@juliery63
@OuttheBackDoor no, I'm talking about my own garden veggies. I wasn't raised eating canned food of any sort. Everything was fresh or vac packed and frozen. I canned a bunch of green beans and other veggies I grew that we loved freshly cooked but I don't boil veggies for half an hour. The processing times just make everything so soft, and the flavor change is just gross to us. Sure, in some emergency I'm sure we could choke the stuff down. I mostly can things like broth, stock, sauces, tomato products and meatloaf which I make without any fillers or binders that give it a weird texture.
Canning bacon now. Hoping it turns out.
Hi Bonnie. I wish you the best. 👍😊
We are getting our whole hog soon and I will can our bacon up too … like you, freezer space is precious and is reserved for things I don’t can or freeze dry. Thanks for this great idea ❤
Hi Sabrina. Hogs won't be ready around here for a little while yet but I remember the day the butcher said your hog will be butchered on such and such a day and you need to come pick it up. Boy did I have to go through the freezer to make room for it! I also learned to ask for thick cut but not THICK SLABS. It was good bacon that I did with this video but it was cut a little too thick for my liking. 😊
@@OuttheBackDoor you are right …. Hog won’t be ready till later in the year. I too have to clear out our pig freezer but I do have a little time. I rather do that then look at an empty freezer as I stood in line for bread and milk as a child in former communist Yugoslavia. Being hungry is certainly not a good experience as some politicians (Bernie Sanders) or globalists (Klaus Schwab) want ppl to believe.
Bacon, jalapeno peppers and sharp cheddar cheese in the grits.........yumola!
Hi Daniel. Sounds like you're from the south and you've got a great combo going on there! 😊
Too funny!!!! I was eating bacon and eggs while watching this video!!
Hi Donna. I've got water glassed eggs and canned bacon. I could have the same meal as you! 😊
My first time canning bacon I raw packed it. It has a tendency to crumble on me so next time I will par cook it like you did. Thanks so much.
Hi dEEmARIE. I hope this technique works well for you. I do can bits and pieces though to use in hotdishes, salads, and omelets so don't think your bacon was a fail. 😊
The only reason I never did bacon was a lady, forgot who on UA-cam after about a yr I think it was, the fat on the bacon started to solidify. Have you had that issue?
Any fat that's in the jar will solidify once the jar is sealed and cool. Once I open a jar and remove the bacon, I keep the parchment paper with the excess fat in the bottom in the jar for fire starters in the fire pit out back. 😊
The best
Good morning my dear sister! 😊💖
I can bacon you did good !!!!!!! Brax Pepper dose too!!!
Hi Sherry. I'm glad you can bacon! 😊
Thank you. Well done. What do the bits look like
Hi Jean. Thank you. The bits I cook a little bit longer than the strips to get more of the grease cooked out, but they still clump up a bit during the processing. They pull apart fairly easily with a fork when removing them from the jar. And there's still some fat in the bottom of the jar. I hope that helps. 😊
Love all these videos of different items that you can! Welcome back!❤
Hi K King. Thank you, and I appreciate you watching! 😊
What is the shelf life of canned bacon? Thank you. Loved the video. We're just getting started canning meat.
Hi BigDogDaddy. I've still got a couple of jars in the pantry from 2020. I will say the older it gets, the more the texture degrades. It falls apart easily when I try to initially pull it out of the jar. I've been using a lot of that in salads, omelets, and hotdishes. I hope this helps. 😊
I sure was wondering if I should an bacon but I will now,I love me a BLT times I do a egg with it,This will be quicker,Thanks for sharing ❤
Hi God's gift. Thank you for watching! 😊
Awesome video! Thanks for walking us through the process. Do you know how long that bacon would be safe to eat after canning?
Hi ModernResilience. Thank you. I'm glad it was helpful. So far the oldest in my pantry is about 3 years old. It has a tendency of breaking apart more when I remove it from the jar when older. I'm hoping to do a video on some of the older jars of unconventional foods I've canned so we all can see what kind of shelf life they have. 😊
awesome, thanks for the reply! I'm gonna have to get me a pressure cooker so I can can some bacon 😎
@@ModernResilience happy canning!
It gets addicting!!!!@@ModernResilience
Haha nice! I'm looking forward to it@@crazydee1955
How long does the bacon last after canning it? Loved the video even though I was interrupted several times while watching!
Hi Elaine. I've got some bacon in the pantry that's 3 years old. BUT... I do want to say that the older it gets, the integrity of the bacon becomes compromised. It falls apart easier when trying to remove it from the jar initially and doesn't stay completely in strip form. To me, this isn't an issue because most of the time I use it chopped up in an omelet, in potato salad, or on salads. As far as "prepping" goes, it's still a source of fat and protein and will be welcomed if there's no bacon to be found. I hope this helps. 😊
H I. Where did you get your trays. Love your help ❤
Hi Naomi. I bought these half sheet baking sheets at Amazon and Sam's Club. Here's a link to a two pack at Amazon. amzn.to/3Rcww1e 😊
I just tried this process and I found it quit tedious. If I do this again it will have to be a once a year thing. Time will tell when I open a jar and see the end product. It might be better for me to wrap it raw and just have the fat in the jar.
Hi Alesha. You'll still have some fat in the bottom of the jar being it's only parcooked. I haven't done it without the parchment paper because I'm afraid the strips will cook together in the processing like my little chunks did. You could always try one jar without the parchment if you're canning other meats to see if it comes out to your liking. 😊
Did you say you used resealable lids? Sounds good. Are they ready available? Thank you
Hi Lynn. Yes! I use Tattler reusable lids for 95% of my canning. There is a bit of a learning curve but they are well worth it! I've got several videos showing how to use them and giving tips for a faster success rate.
Here's the link to their website.
www.reusablecanninglids.com/
😊
Thank you for this great video! Have you ever tried to can plain bacon grease?
Hi Donna. I'm glad you enjoyed this video. I haven't canned bacon grease because I go through it fast enough. Also, if the fat is strained very well, (I render deer fat into tallow,) I pour it into jars and just store it in the pantry. It keeps well like that. If you really want, you could WB can jars of melted bacon grease for 20 minutes. It's fat you're canning, not meat. I hope this helps. 😊
@@OuttheBackDoor thank you, it really does help.
@@donnawilkinson5536 you're very welcome 😊
And did you use the tadler or reg. Tin ones lids
Diane, I do both. I used Tattlers in this video. 😊
I have used tatler lids in the past and harvest guard. I have not had them seal 100% of the jars like you just did in this video. What is your secret?
Hi Melva. A few suggestions may be; not enough headspace (I've learned to give my meats and legumes an extra 1/4"), siphoning, or the bands were on a bit too snug before putting them into the canner. 🤷♀️ For some odd reason I noticed that I had more failures to begin with when using the regular mouth lids vs the wide mouth. Why that was, I'm still not sure. If you've got time, you could do some practice runs by canning jars of water. If they don't seal you're not out any food. I hope this helps, if not, I'll try to figure this out with you. 😊
Great vid! One question, do you use rubber rings with the lids? Thanks!
Hi HoldFast. Yes, I always use the rubber gaskets that come with the Tattler lids. The jars will not seal without them. It's possible that people aren't noticing them in the video because when I scald the lids and gaskets, I place them together and remove them in "one piece" and then set them on the rim of the jar. I hope this helps. 😊
@@OuttheBackDoor awesome video 👍🏻 Ty!
I had the same question about the rubber rings. I couldn’t see them in the video. I even took a screenshot so I could zoom into the lids and still couldn’t see the rubber rings…how weird 🤪
Thanks for verifying that. 👌🏻
God bless!! 🙏🏻
@@rmartinie Hi Richard. Yes, the gaskets have to be used or the jars wouldn't seal. 👍 When I set them on the jars, I've got the gasket set in place on the lid already so maybe people don't notice it there. Also, once the jars are finished processing and cool, the gasket really looks thin because of the vacuum in the jar pulling the lid down so hard. I've had several people ask this through various videos. That may be an idea for a "short" video to show and explain. Have a wonderful day and God bless. 😊
Also I see you have a tall canner, can you double stack?
Yes! Both my All American 930 & 941 are capable of double stacking quarts. Comes in handy doing large loads. 👍😊
Do you put any water in the canner? If so how much or how far up on the jars?
Hi Nonny. I go by what my manuals say. My All American pressure canners call for 2 to 3 inches of water in the canner BEFORE adding the jars. The Presto 23 qt canner calls for 3 qts of water. I believe Mirro is 3 qts also. Check with your manual. I hope this helps. 😊
Can you add maple syrup for flavor for gkids
Hi Louise. I'm not sure how well that would work. I'm thinking the maple syrup would end up in the bottom of the jar mixed in with the excess fat. 🤷♀️ You're welcome to try it.
What type and brand of a canner do you have? How many quart jars fit into it? Where do I find out how much weight to put on the canner? Thank you
Hi TexasGal. I've got All American pressure canners made in Wisconsin and are cast aluminum without a rubber gasket. My 921 is comparable to a Presto 23 qt. and holds 7 qts, my 930 holds 14 qts (dbl stacked), and my 941 (I use all the time) holds 19 qts (dbl stacked). The weight that comes with includes 5, 10, & 15 pounds (besides looking at the gauge). I just listen to it jiggle once a minute and I know I'm holding my required pressure without checking the gauge. It seems that the big wigs have changed the pressure amount for everyones elevation. According to them, nobody uses 5# anymore, and anything over 500 feet should use 15#. I'm sticking with what I learned years ago. Up to 500 feet = 5psi, 500 to 3000 feet = 10 psi, anything over 3000 feet = 15 psi. I use 10 psi and I'm around 1200 feet.
I hope this helps. 😊
So you can dry can bacon? It doesn’t have to be submerged? How long is it good for? How long does the bacon grease store? What else can you can without being submerged like this?
Hi Sofia. I can most of my meat like this. I raw pack it into the jars, do not add liquid to the jar, and process it. The meat makes its own juice/liquid in the jar. And no, it doesn't cover the meat completely, but that's perfectly fine. Take a look at my video of canning ugly chicken. That's a good example there. The bacon continues to cook while being processed and most of the bacon grease will gather at the bottom of the jar. I've got a couple of jars of bacon that I believe are closer to 3 years old. I always keep a few jars of odd ball foods set aside to see how long of a shelf life I can get out of it before it starts compromising the texture and/or taste. I'm hoping to do a video on opening a few jars of older foods to share the outcome. 😊
@@OuttheBackDoor subscribed! We cant wait to see the outcomes!
@SofiaisSunshine 😊 Welcome to the channel!
How do you get out of the jar if it was so hard to get in
It shrinks down in size a little more while it finishes cooking during the processing. I grab a hold of the parchment paper and gently twist it to coax it out of the jar. 😊
What happens if u want it crispy? Do u cook it longer?
Hi Dragon Lady Shadow. If you want crisp bacon, cook it longer when you heat it up AFTER opening the jar. Don't over cook the bacon before putting it into the jar. Someone else tried doing that and they said the end result was not good. I hope this helps. 😊
Can the bacon be canned without the parchment paper process??
Hi Richard. You could. The purpose of the parchment paper is so the strips of bacon don't cook together while processing. I do my bits and pieces without parchment paper but when I take it out of the jar, it's pretty well cooked together and I have to break it apart. 😊
Did you put 3 qrts of water in your canner
Hi Cheryl. My All American pressure canners call for 2" to 3" of water before putting my jars into the canner, so it all depends on the size canner I'm using. When I can quarts of meat or beans, I go with the 3". My AA 941 takes 10 quarts of water. If you're using a Presto 23 quart canner, then you would use 3 quarts of water. I hope this helps. 😊
I'm about to can my bacon, it's in the oven now. I only have wide mouth in pints and am wondering if it would then be a 75 minute processing time?
Hi Rae. Yes, you're correct. 75 minutes for the pints. 😊
@@OuttheBackDoor okay, thank you, and thank you for the quick response!! 😊😊😊
@raelneam7164 you're welcome and happy canning!
@@OuttheBackDoor I have one more question. My bacon rolls didn't fill the jar snug like yours. There was almost an inch of space from bacon to the jar side. I'm wondering now if it is essential to have them tightly packed for proper heat transference to the center of the jar?
Is the purpose of the baking paper purely to roll the bacon? Is it necessary to can?
It's to keep the pieces of bacon from cooking together into one big piece. I've done bacon "pieces" without parchment paper. They stick together after being canned, but I use those on salad, in pasta salad, in omelets, and in casseroles, so breaking up the pieces into smaller bits isn't a concern. I hope this helps. 😊
@@OuttheBackDoor thanks so much, & for the quick reply.
@@moho5790 you're very welcome 😊
How long is canning bacon supposed to last
Hi Jessica. I've had canned bacon in my pantry up to 2 years old. BUT, I will add that it doesn't hold into strips real well the older it gets (over a year). It has a tendency of crumbling easier when removing from the jar. It still tastes good, but the strips break in half and then they may crumble into large pieces. I decided after doing it this way a handful of times (I have a tendency of doing large batches) that I'll can more crumbles to start with because I like them in omelets, in pasta and potato salads, on lettuce salads, and in hotdishes. I hope this helps. 😊
Can you water bath using this method?
Hi Patti. You could WB can for 3 hours. Just make sure you keep the boil going and you're topping off the evaporated water with more boiling water. 😊
And always add hot water so you don't break the boiling process have to keep the water hot as possible
@2WOLFS 👍 I usually recommend having boiling water on hand to add while WB canning. 😊
What's the shelf life?
I've got 2 jars that I've been saving that are 3 years old and I want to do a video on opening at least one of them so we can all see what it's like when it gets older. 😊
What is the shelf life of canned bacon? Thank you
Hi Cheryl. So far I've got canned bacon that's almost 3 years old. I've noticed the older it gets, the strips have crumbled more when removing them from the jars. I try to leave a couple of jars of unusual canned items in the pantry to see how far out the shelf life will be. I'm thinking about doing a video opening some of these older jars so we can all see how the food item is holding up or not. 😊
@@OuttheBackDoor Thank you. Im new at canning and hope to put up up enough in case of food shortages in the future. We will also enjoy eating it as expiration dates approach. I do plan to renew supplies indefinantly.....
@cherylstrader1538 That's very wise of you. 👍
I thought you couldn't can bacon
Hi Laura. I do some unconventional canning. If it's canned and sold in the store, I don't see why we can't can it at home. My suggestion to you is do or don't do according to your gut feeling. 😊
@@OuttheBackDoor That's not true . When it is canned commercially it is canned at a higher pressure then what you can do at home. It also reaches a higher temp. I agree you can can how you want but you should let folks know this is not recommended.
@lauraIngleswilder74 No, it's processed at the same 245°. The only difference is commercially they have to use stainless steel equipment vs we don't at home. I've done a lot of research on this and I know a health inspector that I bounce things off as well. As I mentioned before, if you don't feel comfortable doing it, please don't. I don't force anyone to do anything I share.
@@OuttheBackDoor I did research also.
@@OuttheBackDoor But like you said your kitchen your rules. I would just let people know that it isn't an approved item to can to cover yourself.
Do you add hot water to jar before lids
Hi Diane. No, I'm doing a "raw pack" with par-cooked bacon and no liquid. 😊