bluegrassmom Posted June 19, 2006 Share Posted June 19, 2006 I have about 30 plus pounds bacon in my freezer that I would like to can. Has anyone done this??? What was the outcome??? I read, to cook about 3/4 done, roll in parchment, place in wide mouth jars and process. Thanks for any help.. Link to comment
nativeMama Posted June 20, 2006 Share Posted June 20, 2006 I tried it ONCE and the smell alone was enough to knock you down. BLECH! I would suggest frying it normally, then crumbling and running it through a dehydrator. I was gonna do this, but figured that buying the big bag of this from Sam's was cheaper in the long run. But since you already have the bacon, you don't have to worry about that. Link to comment
Guest Guest Posted June 20, 2006 Share Posted June 20, 2006 Not much help here, I'm afraid... I never tried it because I wasn't sure I wanted the mess. I know it can be baked instead of fried if you're doing a lot at one time. Link to comment
Cathyv Posted June 20, 2006 Share Posted June 20, 2006 Yes we can it all the time! BAD HABIT! of Michael's is to see it in the freg. and just grab a piece (or 3) and eat it (in the middle of the night so Lori will not see him do it?) Link to comment
bluegrassmom Posted June 21, 2006 Author Share Posted June 21, 2006 Thank you planning on canning bacon Wed or Thursday. Link to comment
Guest Guest Posted June 21, 2006 Share Posted June 21, 2006 Quote: Now we water bath it so DARLENE would not let us tell you how as it is a 'meat'? (ha,ha)? You two are now REFORMED...remember? NONONONONONONONO waterbath canning of meats...it is too dangerous and too serious to jeapordize someones life. That is why home canning has evolved so much over the years, and why the recommended pressures and processing times for meat are etched in stone. They have proven that under those pressure conditions, you can pretty much assure that your product is SAFE. I'd rather have y'all safe. Link to comment
Cathyv Posted June 22, 2006 Share Posted June 22, 2006 Lori says...Yes mother! And now we can do all our meats in the pressure canner because someone cared enough about us that we have one now... thanks Darlene! Link to comment
bluegrassmom Posted June 23, 2006 Author Share Posted June 23, 2006 I have bacon in my canner now. I cooked it on jelly roll pans in the oven then put in jars. Was easier than I expected. Link to comment
momahen Posted June 23, 2006 Share Posted June 23, 2006 Might be a stupid question, but did you add water to the bacon before you put it into jars? And how long did you process it? Does it taste good? Link to comment
Guest Guest Posted June 23, 2006 Share Posted June 23, 2006 bacon is supposed to be smoked not canned! smoked it will last for years, canned.. I have not read anyone until now, AH says it is good, but all others have said it they opened the jar and put the lid back on and threw it away. It was one of those pre 2yk things what end around. Did you find the recipe in the ball blue book? or a University or USDA site? Build a smoke house! buy a side of hog or beef, turkey and smoke it! Link to comment
Cathyv Posted June 23, 2006 Share Posted June 23, 2006 OK - here we go ...................... All our Amish friends and other all over the land can it and NOBODY DIED! Link to comment
joybri Posted June 24, 2006 Share Posted June 24, 2006 Hey everybody...am I missing something. I thought ALL Meat was to be boiled 20 minutes upon opening home canned. Has this changed?????? SKG Link to comment
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