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canning bacon!

 
master steward
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Mar/Apr issue of backwoods mag.  Page 79. 

Roast, to heat to 250 degrees clear through.  Then dry pack and and process for 75 minutes (pints) at 10 pounds of pressure. 

Whoda thunk!


 
pollinator
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so obviously it is cooked when you open the can..sounds delicious..i am a bacon lover.
 
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I love bacon, too, but for some reason canned bacon sounds fatty and soggy/yucky to me. I'd have to try it to see what it's like. Has anyone on here ever tried it?
 
paul wheaton
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I would think that when you pull it out of the jar you can fry it up to the exact crispness you seek!
 
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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.
 
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Heat the bacon to 250degF? That sounds pretty crispy to me. Or is that roast at 250 till done?
 
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When canning meat I never go below 12 pounds and 90 minutes.
gift
 
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