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25 Responses to Pressure Canning Bacon
If we like crispy bacon, when you open the jar to use, can it be fried then or microwaved to obtain the crispiness we want?
Thank you! I’ll have to try this. It’s amazing how easy having all this in your food storage is………and so much cheaper than buying from the commercial food storage places!
For elevation of 5200 feet use 15 lbs of pressure for 90 minutes for low acid foods (pressure canner) like meat and for high acid foods(water bath canner) like tomatoes and jellies add 10 minutes to your processings times. Blessings!
I now use the microwave and a new gadget called Bacon Wave to cook the bacon to the chewy stage – PERFECT! To make canned bacon candy I brush the cooked strips with honey, then pack tightly in parchment, 10-15 slices, in a half pint jar. BACON CANDY!!!
Hi I am in the uk to so I have the same problem as for the canners I cannot find any trustworthy ones in the uk either. In regards to the jars there is the kilner preserve jars which are on eBay or a few high street shops to. They are avalible in I think 250ml, 500ml (nearly a pint) and 1000ml (quart). They do work out to be quite expensive from shops but there is a good seller on eBay.
You can cut them in half and use a pint jar to reduce the quantity.usr like any other cooked food after opening must be used or stored appropriately. Blessings!
im in the uk and im trying to get into canning but we cant get canner or propper jars.i have ordered mine from the good old usa. keep up the good work very inspiring vid.love to you and yours.x
I am opening a jar every year to see just how long it lasts. I’d expect it to last at least 5 years but hopefully 8 years like all the other meats. Blessings!
SurviveWithMeDotCom
July 20, 2013 at 3:14 pm Reply
We don’t eat alot of bacon. I was thinking about this: Take the slices, cutting them in half. Then using a sheet of the parchment paper, putting my half slice side by side on the paper, fold the paper over on top of the half slices. Then roll just as shown in the video. Then can in a pint jar. Anyone see any problems with this? We have a small family and don’t eat alot of bacon at each sitting. Thanks for your advice and love all of your videos. 🙂
yes i know that what i was trying to say that the times you are saying seem about right for normal canning and should be much shorter for pressure pot canning but that’s what i thought anyway and i’m probably wrong 🙂
If we like crispy bacon, when you open the jar to use, can it be fried then or microwaved to obtain the crispiness we want?
Tavia Wagner
July 20, 2013 at 3:48 am
Thank you! I’ll have to try this. It’s amazing how easy having all this in your food storage is………and so much cheaper than buying from the commercial food storage places!
51starshine
July 20, 2013 at 4:37 am
Your very welcome. It’s all easier than people think I believe it’s usually just the fear of the unknown. Blessings!
BexarPrepper
July 20, 2013 at 5:29 am
I just finished doing this. VERY EASY to do !! Thanks so much for the instruction for this pressure canning challenged beginner !!!!
ky prepper
July 20, 2013 at 5:57 am
Thank you for sharing haven’t done bacon yet, will be we eat lots of bacon thanks again..
janie wallace
July 20, 2013 at 6:03 am
Cool Thanks!
Kanoee64
July 20, 2013 at 6:35 am
For elevation of 5200 feet use 15 lbs of pressure for 90 minutes for low acid foods (pressure canner) like meat and for high acid foods(water bath canner) like tomatoes and jellies add 10 minutes to your processings times. Blessings!
BexarPrepper
July 20, 2013 at 7:07 am
Question… I’m at about 5200 feet elevation. Should I can bacon with more pressure? Same time of 90 minutes?
wyo gunlover
July 20, 2013 at 7:53 am
Thanks for showing this. GOD Bless.
Charlotte Lewis
July 20, 2013 at 8:25 am
I love any video that has bacon in it.
Wayne Foster
July 20, 2013 at 8:49 am
I now use the microwave and a new gadget called Bacon Wave to cook the bacon to the chewy stage – PERFECT! To make canned bacon candy I brush the cooked strips with honey, then pack tightly in parchment, 10-15 slices, in a half pint jar. BACON CANDY!!!
allenlitherland
July 20, 2013 at 9:34 am
Nope one son and one daughter. Blessings!
BexarPrepper
July 20, 2013 at 10:30 am
any chance you have two son’s whose names start with K and A? You have a sexy voice that I’ve only heard once before… 😉
TheRealSuperSlayer
July 20, 2013 at 11:01 am
try covering the bacon with lard, it’ll last almost fricken forever.
Htet Htut
July 20, 2013 at 11:42 am
Hi I am in the uk to so I have the same problem as for the canners I cannot find any trustworthy ones in the uk either. In regards to the jars there is the kilner preserve jars which are on eBay or a few high street shops to. They are avalible in I think 250ml, 500ml (nearly a pint) and 1000ml (quart). They do work out to be quite expensive from shops but there is a good seller on eBay.
Hope this helps you out in the future.
DSIXX8
July 20, 2013 at 12:14 pm
You can cut them in half and use a pint jar to reduce the quantity.usr like any other cooked food after opening must be used or stored appropriately. Blessings!
BexarPrepper
July 20, 2013 at 12:25 pm
Thanks so much for the video. Great idea!!
jandksplend
July 20, 2013 at 12:46 pm
im in the uk and im trying to get into canning but we cant get canner or propper jars.i have ordered mine from the good old usa. keep up the good work very inspiring vid.love to you and yours.x
1bastidge
July 20, 2013 at 1:33 pm
I am opening a jar every year to see just how long it lasts. I’d expect it to last at least 5 years but hopefully 8 years like all the other meats. Blessings!
BexarPrepper
July 20, 2013 at 2:16 pm
So you opened bacon and pieces and the parchment bacon a year later but I was wondering does it last longer then a year?
Cindy Pebley
July 20, 2013 at 2:27 pm
I wouldn’t due to the wax but you can use that thin brown packing paper. Blessings!
BexarPrepper
July 20, 2013 at 3:04 pm
Can I use wax paper for this?
SurviveWithMeDotCom
July 20, 2013 at 3:14 pm
We don’t eat alot of bacon. I was thinking about this: Take the slices, cutting them in half. Then using a sheet of the parchment paper, putting my half slice side by side on the paper, fold the paper over on top of the half slices. Then roll just as shown in the video. Then can in a pint jar. Anyone see any problems with this? We have a small family and don’t eat alot of bacon at each sitting. Thanks for your advice and love all of your videos. 🙂
Nancy Hill
July 20, 2013 at 3:47 pm
yes i know that what i was trying to say that the times you are saying seem about right for normal canning and should be much shorter for pressure pot canning but that’s what i thought anyway and i’m probably wrong 🙂
cleric022684
July 20, 2013 at 4:16 pm
No thats a pressure canner. Blessings!
BexarPrepper
July 20, 2013 at 4:52 pm