The Ball Blue Book recipes are not “approved” either. Thanks for this! My freezer failed yesterday so I am going to save my bacon this way today. I canned all the ground beef that had thawed yesterday, plus made jam from the thawed bags of fruit. Canning saved my food!
Pioneers used to render healthy fat from their pork, strain it, and place it into pottery and push a large chunk of cooked meat right down the middle off the clean, soft fat. There is “good” fat for your body and bad fat . Do your research. Our bodies need the good fat. People who survived the past, learned how to survive without refrigeration or a “grid for power”. Salt was another form of preservation…. Especially for game meat ad fish, beef. Do research… there are amazing books and websites. And even with canning, use yours God - given senses. If it smell “ off”…or looks like there’s mold or weird colors in the jar don’t ear it. I use cooling racks to lay over the rack and cover it with parchment paper. Glad you mentioned water bath canning. That’s what people in the past used logically since there were no pressure cookers.. and the the first ones weren’t as safe as they are now. Remember… beautiful, creative Amish women water bathed all ther foods for the winter. I doubt that fee died of food poisoning. They still water bath most. Thank you for helping to continue survival techniques that our creative and brave ancestors use to survive harsh winters and food shortages.
I love it! Take a look at your parchment paper box, it says to wash it and reuse up to three times. I use my parchment paper over and over and over, baggies also. I put parchment under most everything I put in freeze drier trays, wash, hang to dry and repeat. Love those videos.
Thats awesome to know! I always reuse it when baking....and also in my dehydrator. Didnt realize you could wash it also! Thank you so much for that great tip!!
This is the only rebel canning thing I’ve tried so far. I tried some raw, some partially cooked, some cooked. I prefer pressure canning uncooked bacon. It is a fast project once you’ve got the rolling in parchment technique down. Keeping the parchment between the slices is key to keep the bacon from sticking together. When we open a jar it all goes into the cast iron pan and it takes just a few minutes to crisp it up. Whatever we don’t use right away goes into the fridge and is ready to use. Yes, the fat from that bacon is spread out into many jars, but we save the fat after crisping the bacon in a small jar so we still have bacon fat on hand as we go. Even my skeptical son is a canned bacon convert after seeing how it looked and tasted after crisping it up in a pan.
Everyone has their own preferred way. I prefer this way as I can very easily break them into soups, casseroles, ect...and I do really like to have all of my bacon grease in a large amount for easy use. Then its just always ready for me instead of having to use a jar of bacon to get to it. Canned bacon is amazing no matter how you choose to can it. I dont really consider myself a rebel canner. Im using the same methods I always have for 40+ years, long before that trendy term of "rebel" became so popular. I have been, and will always be, a common sense canner. :) Thank you for visiting Miller Meadows, and hope that you continue to find useful information here! Happy Canning!
Brilliant!!! Love your how to videos. Especially the times for both water bath canning as well as pressure canning. No hiccups if grid goes down. 🙌🤲🙏💞🇨🇦
Thank you so much! I personally feel that it is super important for all of us to actively practice Hot water bath canning. We really do not know what the future holds....and being familiar with both methods may become a very important thing for all of us. I go as far as to occasionally practice canning over a wood fire also. Propane may become unavailable also. Building a fire pit of some sort with a rack over the top to set your canner on....is something I suggest everyone start to think about. If you don't need to ever use it....no harm done. But if it comes to that kind of a situation, many will be thankful to have taken that preparation step and become familiar with canning on it.
You are so right, we always save the bacon grease and fry eggs or potatoes and onions with it. We very much appreciate a thrifty person that does not waste any resources, have to save a dollar where ever possible.
Just a heads up. Parchment paper decomposes with heat and processing time, also when stored. You want to extend the shelf life of your bacon. I cook my bacon until most of the water is released.I then dump that water (getting rid of excess salt and fat) Continue to cook until almost done. I process my bacon using half pints. Is the perfect size for us. If you want to save your bacon fat do so separately and you have the best of one wonderful product. If you prefer to can bacon with the parchment paper, by all means, go ahead.
Thank you so much Rick! Yes, you could do 1/2 pints. Most recipe books/canning charts call for you to can 1/2 pints at the same time as regular pints. I however, do them using the 20% rule that you also use to figure out half gallon times (to a quart time, you add 20% to arrive at a half gallon time)....so I use that formula in reverse to figure out 1/2 pint times. For meat products, I PC 1/2 pints for 62 minutes. Heres how I base my time for meat using a simple 20% time increases 62 mins half pint X.20= 75 mins pints X.20= 90 mins quarts X.20= 108 mins half gallon
I love this Lorrie! I have bacon coming next month and will be canning it up, ends and pieces as well as strips. I love the idea of cooking first and saving the bacon drippings for use in frying, YUMMY! You are such a beautiful inspiration! Continued prayers for you hubby and your family!🙏🙏
Fantastic! I am taking ngf bacon out of the freezer as this is the 2nd bacon in parchment paper canning video I've seen. Gotta plan for anything possible! Many Blessings from Deborah in West Virginia!
My absolute pleasure! Pressure canners are wonderful time saving tools in the kitchen. Its always good to keep up your hot water bath skills however also! I'm going to be brushing up on hot water bathing over a fire outside this Spring. One just never knows when you will need skills like that. Blessing to you also!
Very informative. Thank you so much for sharing. All the others that I’ve watched about canning bacon. Never explained the process like you have. Thanks again God bless you and yours.
Yes. I double stack in my Presto 21, and Presto 23. As long as your model is tall enough to do so. Simply place a separating rack in-between your layers.
@@millermeadows6359 Thank you. I have seen so many different ways to do it. Was just telling my husband about this video and how we have so much bacon in our freezers from when the local butcher did his sale on them last year, that we could free up some space in the freezer if we just Canned It! I love to learn different ways to preserve things. I am actually watching your Canning Milk video right now! lol. I am loving your videos and learning as you teach us how and why things are how they are. You are clear in your teachings that this isn't for everyone and not everyone will like to "rebel" can. I have issues following "rules". So I'll fit right in :D
It will simply just all stick together and be more difficult to remove from the jar. Would be fine for use in hot dishes, soup, ECT as crumbled bacon. 🥰
More than likely....yes, it is still fine. The best way to tell is to simply give it a sniff! If it is rancid, the smell will be off, or odd. If refrigerated, it lasts a super long time with no issues.
I don't eat a ton of bacon but I have always saved the grease, in other words once I start a collection jar it can be in my frig a couple years. I have never had it go bad ! 😊
I make home made ham broth/stock from the bone.... Then I cube the ham and remove large areas of fat....then cover with the ham brine and PC quarts 90 mins, Pints 75 mins... Or hot water bath either size jar for 3 hours. As most ham is already "cooked" it is very important to cover it with fluid/broth when canning it, other wise it scorches and burns as the is simply not enough fluid rendered from the meat by the canning process.
The Ball Blue Book recipes are not “approved” either. Thanks for this! My freezer failed yesterday so I am going to save my bacon this way today. I canned all the ground beef that had thawed yesterday, plus made jam from the thawed bags of fruit. Canning saved my food!
Pioneers used to render healthy fat from their pork, strain it, and place it into pottery and push a large chunk of cooked meat right down the middle off the clean, soft fat. There is “good” fat for your body and bad fat . Do your research. Our bodies need the good fat. People who survived the past, learned how to survive without refrigeration or a “grid for power”. Salt was another form of preservation…. Especially for game meat ad fish, beef. Do research… there are amazing books and websites. And even with canning, use yours God - given senses. If it smell “ off”…or looks like there’s mold or weird colors in the jar don’t ear it. I use cooling racks to lay over the rack and cover it with parchment paper. Glad you mentioned water bath canning. That’s what people in the past used logically since there were no pressure cookers.. and the the first ones weren’t as safe as they are now. Remember… beautiful, creative Amish women water bathed all ther foods for the winter. I doubt that fee died of food poisoning. They still water bath most. Thank you for helping to continue survival techniques that our creative and brave ancestors use to survive harsh winters and food shortages.
I love it! Take a look at your parchment paper box, it says to wash it and reuse up to three times. I use my parchment paper over and over and over, baggies also. I put parchment under most everything I put in freeze drier trays, wash, hang to dry and repeat. Love those videos.
Thats awesome to know! I always reuse it when baking....and also in my dehydrator. Didnt realize you could wash it also! Thank you so much for that great tip!!
Many thanks for useful information
@marcialittle7893 how do you wash the paper?
@@SaraPurvey I put it flat in my sink and use my scrubby sponge with soap, turn it over and wash other side. Rinse and hang to dry
Bacon grease is used in the South for seasoning green bean, collards and other greens, and also dry beans.
This is the only rebel canning thing I’ve tried so far. I tried some raw, some partially cooked, some cooked. I prefer pressure canning uncooked bacon. It is a fast project once you’ve got the rolling in parchment technique down. Keeping the parchment between the slices is key to keep the bacon from sticking together. When we open a jar it all goes into the cast iron pan and it takes just a few minutes to crisp it up. Whatever we don’t use right away goes into the fridge and is ready to use. Yes, the fat from that bacon is spread out into many jars, but we save the fat after crisping the bacon in a small jar so we still have bacon fat on hand as we go. Even my skeptical son is a canned bacon convert after seeing how it looked and tasted after crisping it up in a pan.
Everyone has their own preferred way. I prefer this way as I can very easily break them into soups, casseroles, ect...and I do really like to have all of my bacon grease in a large amount for easy use. Then its just always ready for me instead of having to use a jar of bacon to get to it. Canned bacon is amazing no matter how you choose to can it.
I dont really consider myself a rebel canner. Im using the same methods I always have for 40+ years, long before that trendy term of "rebel" became so popular. I have been, and will always be, a common sense canner. :)
Thank you for visiting Miller Meadows, and hope that you continue to find useful information here! Happy Canning!
Brilliant!!! Love your how to videos. Especially the times for both water bath canning as well as pressure canning. No hiccups if grid goes down.
🙌🤲🙏💞🇨🇦
Thank you so much! I personally feel that it is super important for all of us to actively practice Hot water bath canning. We really do not know what the future holds....and being familiar with both methods may become a very important thing for all of us. I go as far as to occasionally practice canning over a wood fire also. Propane may become unavailable also. Building a fire pit of some sort with a rack over the top to set your canner on....is something I suggest everyone start to think about. If you don't need to ever use it....no harm done. But if it comes to that kind of a situation, many will be thankful to have taken that preparation step and become familiar with canning on it.
@@millermeadows6359 well said!!!
You are so right, we always save the bacon grease and fry eggs or potatoes and onions with it. We very much appreciate a thrifty person that does not waste any resources, have to save a dollar where ever possible.
Oh yes, I want some bacon 🥓 on my shelf. Thank you, lady! You have all the great ideas!
You are so welcome!
Just a heads up. Parchment paper decomposes with heat and processing time, also when stored. You want to extend the shelf life of your bacon. I cook my bacon until most of the water is released.I then dump that water (getting rid of excess salt and fat) Continue to cook until almost done. I process my bacon using half pints. Is the perfect size for us. If you want to save your bacon fat do so separately and you have the best of one wonderful product. If you prefer to can bacon with the parchment paper, by all means, go ahead.
Love the idea. Have you ever canned in 1/2 pints? Tiny family I would only use a few strips. I so enjoy watching you.
Thank you so much Rick! Yes, you could do 1/2 pints. Most recipe books/canning charts call for you to can 1/2 pints at the same time as regular pints. I however, do them using the 20% rule that you also use to figure out half gallon times (to a quart time, you add 20% to arrive at a half gallon time)....so I use that formula in reverse to figure out 1/2 pint times. For meat products, I PC 1/2 pints for 62 minutes.
Heres how I base my time for meat using a simple 20% time increases
62 mins half pint
X.20=
75 mins pints
X.20=
90 mins quarts
X.20=
108 mins half gallon
Rick; You are a family that does not eat extra pieces of bacon! lol
I love this Lorrie! I have bacon coming next month and will be canning it up, ends and pieces as well as strips. I love the idea of cooking first and saving the bacon drippings for use in frying, YUMMY! You are such a beautiful inspiration! Continued prayers for you hubby and your family!🙏🙏
Fantastic! I am taking ngf bacon out of the freezer as this is the 2nd bacon in parchment paper canning video I've seen. Gotta plan for anything possible!
Many Blessings from Deborah in West Virginia!
I really love to have this ready to use on my shelves! Hope you enjoy it too!
Thank you for being so thorough, great video
Enjoy all your tips and you. Thank you
Thank you so much! Hope it is helpful to you!
Another great video. I've seen other videos of canning bacon. Yours is just as easy as theirs.
Thank you for the water bath tips. Saving up to get a pressure canner. Good info. Blessings
My absolute pleasure! Pressure canners are wonderful time saving tools in the kitchen. Its always good to keep up your hot water bath skills however also! I'm going to be brushing up on hot water bathing over a fire outside this Spring. One just never knows when you will need skills like that. Blessing to you also!
Working on that purchase $$$$$
I came across your Chanel, oh boy if I am thrilled to learn more and more . God bless for what you do !
Well a big, warm WELCOME to you!! So glad to have you here with us! Hope that you find the information useful in your home! Many blessings to you!
Very informative. Thank you so much for sharing. All the others that I’ve watched about canning bacon. Never explained the process like you have. Thanks again God bless you and yours.
Thank you so much for those very kind words!! God Bless you also!!
Thanks❤another Awesome video I will be using 😊
My pleasure!! Thanks for watching!!
Great info!
I have the same spatula set,
The set was my Mothers
They are very old ❤
Thank you! I've canned ham in recipes so this is good for me!
You are so welcome!
Thank you 😊
I love this way. Going to try ry it t. Thank you.
My pleasure!! Wishing you GREAT success!
Can you double stack in the pressure canner? Maybe 14 jars?
Our stores still sell a pound of bacon 🥓.🎉
Thank you
Yes. I double stack in my Presto 21, and Presto 23. As long as your model is tall enough to do so. Simply place a separating rack in-between your layers.
THANK YOU SO MUCH 💓
😊😊
We still have some brands (mostly store brand)) that is 16oz. I have to watch close for it.
They are getting tricky! Smaller amount in a LOT of items....for a larger price than ever before.
Question. Do you need to strain your bacon grease through a cheesecloth if you want to save it longer, or is pouring it all in ok?
Thats simply a personal preference type thing. I never strain mine.
@@millermeadows6359 Thank you. I have seen so many different ways to do it. Was just telling my husband about this video and how we have so much bacon in our freezers from when the local butcher did his sale on them last year, that we could free up some space in the freezer if we just Canned It! I love to learn different ways to preserve things. I am actually watching your Canning Milk video right now! lol. I am loving your videos and learning as you teach us how and why things are how they are. You are clear in your teachings that this isn't for everyone and not everyone will like to "rebel" can. I have issues following "rules". So I'll fit right in :D
Can this be done easily with thin sliced bacon? Or should I only do thick sliced?
@Miller Meadows will you please answer this question. I only have thin sliced bacon that I need to can. TIA.
Thin or thick can be canned this way. Sorry about the delay in my response. Ive been dealing with some life issues lately.
Thick or thin can be used. Sorry about the delay in my response. Been dealing with some life issues lately.
No problem on time issue. I appreciate your response. Hope all is well with you. Thank you for all your information and giving time. ♥️
The last few months have been difficult to say the least......but we are back on our feet! Blessings and hugs to you!
Did you use Thick cut bacon ?
I have in the past, but this particular time I used regular cut. Use whichever you prefer. You may want to back your thick cut bacon a bit longer...
What happens if we don’t use paper to wrap around it?
It will simply just all stick together and be more difficult to remove from the jar.
Would be fine for use in hot dishes, soup, ECT as crumbled bacon. 🥰
@@millermeadows6359thank you 😊
I have a cup of bacon grease that has been sitting in my fridge for over eight months. Do you think that it is still good? Thanks for the video.
More than likely....yes, it is still fine. The best way to tell is to simply give it a sniff! If it is rancid, the smell will be off, or odd. If refrigerated, it lasts a super long time with no issues.
@@millermeadows6359 Thanks.
I don't eat a ton of bacon but I have always saved the grease, in other words once I start a collection jar it can be in my frig a couple years. I have never had it go bad ! 😊
@@comiksitran6437 Thanks, I appreciate that. I will dig it out and use it. We don't eat bacon as often as I would like to either.
Classic shrinkflation. They think we don’t notice.
Those of us paying attention....notice.
Smaller package....higher price.
Makes the thrifty shopper..... not feel so nice.
WOW! Amazing!
You can get 16ounces of bacon in Georgia but it cost around $7.
How do you can your ham?
I make home made ham broth/stock from the bone....
Then I cube the ham and remove large areas of fat....then cover with the ham brine and PC quarts 90 mins, Pints 75 mins...
Or hot water bath either size jar for 3 hours.
As most ham is already "cooked" it is very important to cover it with fluid/broth when canning it, other wise it scorches and burns as the is simply not enough fluid rendered from the meat by the canning process.
@@millermeadows6359 thank you so much for your reply.
Can you add pineapple juice to pack the ham in?
I will try this
I can bacon i love it!!!
Its amazing to have on hand at any time....isnt it?! I love canned bacon also!
❤🙏
I microwave my bacon. No oven.
I'm sure that works as well as the oven does. I try to avoid the microwave...