Julie
03-24-2012, 08:47 AM
Satisfy your family’s craving for bacon by making your own Home-canned bacon! It’s the best!
baconFirst of all, how you can your bacon is determined by what you want it ultimately to look like when you serve it. If you just want bacon in order to flavor beans, quiches, scrambled eggs, or something in which you don’t need full-crispy strips, then all you have to do is can bacon the way you do any other meat. Stuff it in the jar raw up to the screw rings, wipe off the rim, place a clean flat lid on top, then the jar ring on top, and then process it for 75 minutes at 10 pounds of pressure for pint jars (which are my preferred sizes for such recipes) and 90 minutes for quart jars at the same pressure—though high elevation may require 15 pounds of pressure. When in doubt, read your manufacturer’s directions. This method will cook your bacon thoroughly and will enable it to easily last on your cool, dark shelves for 10 years. Yes, I said 10 years. That grin on your face is perfectly permissible. When you’re ready to dig in to this bacon, just pour all of the contents into your beans, or dump the contents into a frying pan and sizzle them up on a medium-high heat. Drain the fat and save it in a covered glass jar for future cooking oil needs. (That’s the good kind of fat for the body—much better than any hydrogenated fats.)
http://preparednesspro.com/bacon-heaven-detailed-bacon-canning-tips-and-tricks/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PreparednessProBlog+%28Prepar edness+Pro+Blog%29&utm_content=Google+Feedfetcher
baconFirst of all, how you can your bacon is determined by what you want it ultimately to look like when you serve it. If you just want bacon in order to flavor beans, quiches, scrambled eggs, or something in which you don’t need full-crispy strips, then all you have to do is can bacon the way you do any other meat. Stuff it in the jar raw up to the screw rings, wipe off the rim, place a clean flat lid on top, then the jar ring on top, and then process it for 75 minutes at 10 pounds of pressure for pint jars (which are my preferred sizes for such recipes) and 90 minutes for quart jars at the same pressure—though high elevation may require 15 pounds of pressure. When in doubt, read your manufacturer’s directions. This method will cook your bacon thoroughly and will enable it to easily last on your cool, dark shelves for 10 years. Yes, I said 10 years. That grin on your face is perfectly permissible. When you’re ready to dig in to this bacon, just pour all of the contents into your beans, or dump the contents into a frying pan and sizzle them up on a medium-high heat. Drain the fat and save it in a covered glass jar for future cooking oil needs. (That’s the good kind of fat for the body—much better than any hydrogenated fats.)
http://preparednesspro.com/bacon-heaven-detailed-bacon-canning-tips-and-tricks/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PreparednessProBlog+%28Prepar edness+Pro+Blog%29&utm_content=Google+Feedfetcher