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When ready place the bacon-filled jars into the device and close the lid. This bacon is perfect for flavoring beans or greens.
Screw on the rings finger tight and set them in your pressure canner that has a few inches of water.
How to pressure can bacon. They also add a bit of water and vinegar to the mix before pressure cooking the bacon with a 10 pound ring. Some do not like this process because the vinegar may alter the taste of the bacon a bit but some people find this the easier process of canning bacon. Ingredients and Tools for Canning Bacon 1.
Canning Raw Strips of Bacon Each quart jar will hold about a pound and a half of bacon or maybe a bit less. Pressure-Canning Cooked Bacon This method is absolutely identical to the one above except you cook the bacon before. Preppers how to pressure can the less expensive bacon bits and pieces.
Line the bacon up on parchment paper and then fold over. Roll it up like a sleeping bag tucking as you go. Put it in the larger wide mouth jaryou may have to force it in.
It will be a tight fit. All snug in the pressure canner. This is what you get.
That grease will harden and look gross. Ok maybe not. Its time to get your pressure canner out.
Once the bacon has been placed inside the jars place the lids and rings on top. Be sure that they are dry though no liquid can enter the jar. Close the jar tight.
Pour a few cups of water into the pressure canner. When ready place the bacon-filled jars into the device and close the lid. Pressure Canning Green Beans with Bacon Doing the Math.
I like to can both pints and quarts so I have the right amount handy depending on whos coming to. Disregard any ill-looking and rusty beans. Remove stems and leave the end tip.
Cut beans in bite size pieces. Get your pressure cooker ready. If you opted for the no-power version it would be a good idea to bring it to a boil before placing the canned bacon inside.
As for the electric version plug it in. The canned bacon after processing for 90 minutes at 10 pounds pressure Removing the masking paper reveals delicious bacon that fries up quickly and tastes just like fresh bacon. I cut a piece of masking paper about 18 inches long and began laying raw bacon on it side by side.
Place your rock or brick on top of it to hold the jars in place during the pressure cooking process. This will ensure that the entire jars contents reach the pressure and heat necessary to be safely cooked and stored. Place the lid on the canner and baton down the hatches sealing it up.
I dont really see why you couldnt can bacon. I mean its been in the pressure canner for 90 minutes so its not like its raw or anything. Leave it to Enola Gay to figure it out lol.
I love her blog too. Lee January 7 2011 at 601 PM. Thanks for the great step-by-step pictures.
Bacon has enough fat that it needs nothing added to it. Put a few inches of water in your pressure canner as directions instruct. Place your jars in the canner and let the steam move around them.
Secure the lid on the canner so steam can only be released through the vents. A temperature of 240-250 F for 30-120 minutes is needed to make a pressure canned food safe via a research-tested process. Without water the temperature the bacon reaches will not be enough to destroy the botulism organism.
This bacon is perfect for flavoring beans or greens. Basically its pretty simple divide your end pieces stuff them raw into your canning jars bacon is packed both dry and raw then process your jars at 10 pounds for 90 minutes. As you can tell from the video above on.
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.
Cover your jars with lids that have been warming up in a pan of water on a low setting. Screw on the rings finger tight and set them in your pressure canner that has a few inches of water. Use the canning guide here to determine the processing time.
Pint jars of raw meat need to. Process the bacon jars in the pressure canner for 90 minutes at 10 pounds of pressure. Once the process is over you will notice some bacon grease at the bottom of each jar which is normal.
See the photo below to get an idea of what it will look like. A while back Roxanne asked me if I knew how to can bacon jam. I figured it required a pressure canner which she did not have.
So we came up with a plan to make the jam together and can it as a way for her to learn about pressure canning and for both of us to have bacon jam.