Canning Meat Part 3 – Canning Bacon
We have been buying Yoders brand canned bacon for a while now. It’s actually darn good bacon, but it’s sliced very thinly and it’s just a tad on the expensive side. We’ve been looking around for a better solution. This is what we found:
- Cut a piece of parchment paper about 18 inches long and began laying raw bacon on it, side by side.
- Thick sliced bacon holds together well during the canning and cooking process.
- Put 12 to 15 pieces of bacon on the parchment paper.
- Cut another piece of parchment paper the same size and lay it over the first piece.
- Cover it with the same amount of bacon as the first piece.
Note:The two layers equal about a pound and a half of bacon.
- Cut another piece of parchment paper the same size and lay it over the two layers.
- Fold the stack in half and roll it up as tightly as you can.
- Stuff the roll into a large mouth quart canning jar.
- Wipe off the rim. Cover with a dome lid and band.
- Process in a pressure canned for 90 minutes at the prescribed pressure for your altitude.
- After processing, set the jars on a towel covered counter and let cool and rest over night.
- Remove the bands and wash the jars.
- Label, date and put them in your pantry.