“What would you like to have for breakfast, sweetheart?” I asked. “Some crispy bacon, sausages and scrambled eggs, please.” responded the father of my kids. After having used this canning sausages recipe and also canning bacon recipe, I already had two thirds of the ingredients required. I then made a quick trip to the chicken coop to collect some fresh farm eggs from the nesting boxes. Don’t you just love homesteading? I do, I do! *grin*
When it comes to canning recipes, many people tend to stay away from those that deal with meat products. In fact, you will find a lot of information and research on the internet that will discourage you from attempting to do this. If you are still a novice when it comes to canning, it is probably best you leave these type of recipes for the PROS. There are specific precautions and steps that need to be followed to the tee, in order for you to successfully pull this off. Each quart jar should preserve about a pound of bacon for up to 12 months.
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Here’s What You’ll Need:
- bacon
- baking sheet
- parchment paper or brown paper
- pressure canner
- canning jars with lids
- canning utensils
- sharp knife
- cutting board
If you want better tasting bacon, it is best that you pre-cook it in the oven for about 10 minutes only before you begin the canning process. Make sure you wash and sanitize all your jars, lids and rings before rolling and packing your bacon in them. No extra liquid is needed in the jars, the fat from the bacon is enough. After screwing on the rings and lids, the final step involves processing your jars in the pressure canner. Refer to the canner manual for guidance on processing times which are always determined by your altitude.
You can get the full recipe & instructions on the Survival Sullivan blog, here…
You can watch the video below on Canning Bacon…
You can watch the video below on Canning101: How to Can Bacon…
You can watch the video below on Opening Pressure Canned Bacon 5 Year’s Later…
