I'm pretty sure there are no official reccomnendations for canning bacon unless something has changed over the years. the high fat content is probably the reason.
I have never tried it but......a local flier says bacon is on sale at a local grocery for 1.99/lb I think it was for black label so I might just try it! I'll let you know.
I bet there is more likely hood of messing up the seal because of the fat (high fat foods are generally not reccomended) so be real careful to let your canner heat and cool slowly to keep from bubbling up the fat onto the rim although that is unlikely considering with your source saying to not can it with water. generally you add water or broth to meat if you are not raw packing.
although I have been unable to find an official source my understanding is that too much fat can insulate botulism spores and protect them in the canning process which has been sited for the reason why home canning dairy products such as butter is not reccomended either. They can't seem to come up with reliably safe ways to insure the home canner can have a safe product. cooking most of the fat off will help and I intend to cook it more before canning to render most of the fat off.