Trinity Mountain Homestead

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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.
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2 thoughts on “Canning Meat Part 3 – Canning Bacon

  1. I can all manner of fruits, vegetables, jams, jellies, relishes, and such … but I have not yet tackled the task of canning meats. Is it truly worth the effort? Is the product really good and suitable to the North American palate. Just curious. Thinking about giving it a try. I’m not a big venison fan, but it is readily available here in Kentucky. I’ve heard great things about canned venison.

    • Oh Yahoo it’s worth the effort. I cook with the canned meat all the time now. I also make it a point to tell people AFTER they’ve eaten it that it’s canned meat. So far everyone enjoyed the meals and I’ve not had anyone that could tell that I used canned meat. I also can bacon. It’s not for everyone, bit we like it. Thanks for your comment and question.

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