Posted: 2/22/2012 5:08:33 AM EDT
| Anyone have a decent recipe for canning bacon? found a few online, but looking to compare/verify with someone that's done it. Also, once you've canned it, it's perfedctly safe to eat as is, right? Wife says we'd still want to cook it. I say it's been pressure cooked for 90 minutes at 10 psi, it's ready to eat. |
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Anyone have a decent recipe for canning bacon? found a few online, but looking to compare/verify with someone that's done it. Also, once you've canned it, it's perfedctly safe to eat as is, right? Wife says we'd still want to cook it. I say it's been pressure cooked for 90 minutes at 10 psi, it's ready to eat. Sure, if you like slurping down slimy strips of steamed fat 
Here's a recipe from Backwoods Home: Canned bacon: roll your own Note the last picture, post-canning. Looks like bacon ready to be fried, not ready to be eaten. (full disclosure: I haven't done this yet, but it's on the to-do list) |
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Sure, if you like slurping down slimy strips of steamed fat
Here's a recipe from Backwoods Home: Canned bacon: roll your own Note the last picture, post-canning. Looks like bacon ready to be fried, not ready to be eaten. (full disclosure: I haven't done this yet, but it's on the to-do list) Never purchased ready to eat bacon before? |
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Sure, if you like slurping down slimy strips of steamed fat
Here's a recipe from Backwoods Home: Canned bacon: roll your own Note the last picture, post-canning. Looks like bacon ready to be fried, not ready to be eaten. (full disclosure: I haven't done this yet, but it's on the to-do list) Never purchased ready to eat bacon before? Are you planning to can ready to eat bacon? |
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Anyone have a decent recipe for canning bacon? found a few online, but looking to compare/verify with someone that's done it. Also, once you've canned it, it's perfedctly safe to eat as is, right? Wife says we'd still want to cook it. I say it's been pressure cooked for 90 minutes at 10 psi, it's ready to eat. Sure, if you like slurping down slimy strips of steamed fat
Here's a recipe from Backwoods Home: Canned bacon: roll your own Note the last picture, post-canning. Looks like bacon ready to be fried, not ready to be eaten. (full disclosure: I haven't done this yet, but it's on the to-do list) What is masking paper referred to in the Backwoods Home recipe? The masking paper I am familiar with is used in the auto refinishing industry. |
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Anyone have a decent recipe for canning bacon? found a few online, but looking to compare/verify with someone that's done it. Also, once you've canned it, it's perfedctly safe to eat as is, right? Wife says we'd still want to cook it. I say it's been pressure cooked for 90 minutes at 10 psi, it's ready to eat. Sure, if you like slurping down slimy strips of steamed fat
Here's a recipe from Backwoods Home: Canned bacon: roll your own Note the last picture, post-canning. Looks like bacon ready to be fried, not ready to be eaten. (full disclosure: I haven't done this yet, but it's on the to-do list) What is masking paper referred to in the Backwoods Home recipe? The masking paper I am familiar with is used in the auto refinishing industry. According to the article, it is just the brown paper found in the hardware paint section. |
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Are you planning to can ready to eat bacon? What do you call cooking at 242 degrees for 90 minutes? It's not ready to eat when you put it in the pressure cooker, but in theory, it is when you pull it out. I like chewy bacon. I hate cajun bacon. Apparently I misunderstood your question above asking "Never purchased ready to eat bacon before?" I do not understand what one (pre-cooked bacon) had to do with the other (canned bacon in a jar). You may be technically correct, in that the act of canning the bacon makes it edible straight out of the jar, it's just not very appealing. (looking) I like cold bacon on a BLT, but a bit crunchier. |
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I do not understand what one (pre-cooked bacon) had to do with the other (canned bacon in a jar). THey are both processed in a manner than makes them edible out of the container. You may be technically correct, in that the act of canning the bacon makes it edible straight out of the jar, it's just not very appealing. (looking) I like cold bacon on a BLT, but a bit crunchier. I didn't really get a good chance to look at it this morning, but will tonight. I did see about an inch of grease on the bottom. I hate crunchy bacon. I like my bacon like beef jerky. 
I guess we'll see how it goes. If it tastes like shit, then I guess I learned my lesson. But my brain is telling me that it should be perfectly fine. Not that my brain is any judge of reason or logic. 
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Bacon.
Nothing better than to sit on the front porch and watch the zombie aporklycliipse unfold, while eating BLT's..... I like the canned bacon because it not only provides the bacon, but a good amount of bacon grease as well. Fats and oils are often overlooked prep items, and with bacon grease, you can cook and eat almost anything. Ever had fried kale? If you can catch the boxed bacon specials at the supermarkets, you can get a lb. + of jarred bacon and grease sitting on the shelf, for less than $2.50, including the cost of the jar. The way i do it is with parchament paper(from wally-world). First I lay out 10-12 slices on a sheet(depends on how thick each piece is) 
I get the ends lined up at the bottom of the sheet. There will be uncovered paper at the top. Next I fold the top part of the sheet over 
Try to keep it all in a single layer... Then I fold the bottom part of the bacon up to the middle 
Then the paper on top of that 
Next, Roll and wrap it up as tightly as possible, leaving the tips out of the top 
Next, Into the jar it goes 
I found that if you turn the bacon while putting it into the jar, it works much better And... 
Viola! Follow your usual canning proceedures from there. 10 lbs for 90 mins later.. 
Add in some lettece and tomatoes from the garden along with a little home-made bread, and bring on the Zombies....... Cheers, CT |
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Add in some lettece and tomatoes from the garden along with a little home-made bread, and bring on the Zombies....... Cheers, CT So...you're canning raw bacon, as I did. When you open one of the jars, do you cook it first, or eat as is? totally slimy? Not bad? |
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Add in some lettece and tomatoes from the garden along with a little home-made bread, and bring on the Zombies....... Cheers, CT So...you're canning raw bacon, as I did. When you open one of the jars, do you cook it first, or eat as is? totally slimy? Not bad? You could eat it out of the jar if need be. It is not cooked to crispness. I always try to re-heat anything out of the jar to 140 before. I will go get one out of the porkyclipse bunker and open it up. I feel ike a BLT sandmich today anyway...back in 10... |
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You could eat it out of the jar if need be. It is not cooked to crispness. I always try to re-heat anything out of the jar to 140 before. I will go get one out of the porkyclipse bunker and open it up. I feel ike a BLT sandmich today anyway...back in 10...
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OK...
Here's the flow. This is one of the jars from my first batch: 
Please excuse the salsa I made last night..heheh This is what I got when I opened it: 
It needed a trip to the frying pan... 
Yield was about 3/4 of a LB. Yield probably would have been higher, if leaner bacon was used. 
However, the end result suits me just fine.... 
Is it as fresh as fresh cooked bacon? Almost, but fresh is still better. However, compared to trying to choke down some MRE's, the words Bee's and Knees come to mind.. 
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What's the shelf life of home canned bacon? I really don't know. I guess a lot depends on the source of information you use. I would hazzard a guess of 18 months-2years on the conservative side, to your guess is as good as mine many years on the other end. The jar that I opened today had a really good seal on it, so... |
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What's the shelf life of home canned bacon? I really don't know. I guess a lot depends on the source of information you use. I would hazzard a guess of 18 months-2years on the conservative side, to your guess is as good as mine many years on the other end. The jar that I opened today had a really good seal on it, so... Wow! Thanks Gotta try this. |
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You could eat it out of the jar if need be. It is not cooked to crispness. I always try to re-heat anything out of the jar to 140 before. I will go get one out of the porkyclipse bunker and open it up. I feel ike a BLT sandmich today anyway...back in 10... You guys can keep your limp, clammy bacon! I'll have mine nicely toasted up and crispy, thank you! 
But seriously, I was never arguing against it necessarily being edible... obviously anything that's been in a pressure canner for 90 minutes is going to be safe to eat, if not very appealing. Quoted:
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... (full disclosure: I haven't done this yet, but it's on the to-do list) Never purchased ready to eat bacon before? Actually I meant that I'd never tried canning my own before. But the only ready-to-eat bacon I've tried is that stuff in the little boxes, like THIS. That stuff's actually not bad, but the shelf life isn't anything to brag about. |
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Actually I meant that I'd never tried canning my own before. But the only ready-to-eat bacon I've tried is that stuff in the little boxes, like THIS. That stuff's actually not bad, but the shelf life isn't anything to brag about. First time for me as well. We usually get the big packages of Hormel Black Label Ready-to-eat at Sam's Club. But even those don't last very long. |
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Actually I meant that I'd never tried canning my own before. But the only ready-to-eat bacon I've tried is that stuff in the little boxes, like THIS. That stuff's actually not bad, but the shelf life isn't anything to brag about. First time for me as well. We usually get the big packages of Hormel Black Label Ready-to-eat at Sam's Club. But even those don't last very long. I never meant that I did not believe you could not eat it right out of the jar either. I was more or less thinking it would not LOOK very appetizing after being cooked in the jar like that. Looking at Clastac's photos - I would not eat it out of the jar like that unless I was REALLY hungry. I would have to heat it up to at least get the excess grease off. When I asked if you were planning to can pre-cooked bacon, my thought was it would end up over-cooked -and- be cost in-effective. I am planning to try this when we get our pressure canner. However, pre-cooked canned bacon (Yoder's) is available. I have tried some and it's not bad. Very comparable with the Oscar Meyer pre-cooked stuff. Each Yoder's can has 40-50 slices in it, so if we are getting 10-12 uncooked in a jar, that would mean about 4 jars @$2.50/jar = $10.00 Yoders is about $12-13/can, so it's not that much more. Not as much fun, either. 
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Yeah, I need to get some of the Yoder's to compare how much they get in there. I am sure that a commercial set up is a lot more efficient.
However, from a sustainablility perspective, once the Yoder's swine is gone, you have a tin can. When you finish off a jar of bacon, you get another jar for canning the next thing. If you use the Tattler lids, you can have a new lid as well.....
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Yeah, I need to get some of the Yoder's to compare how much they get in there. I am sure that a commercial set up is a lot more efficient. However, from a sustainablility perspective, once the Yoder's swine is gone, you have a tin can. When you finish off a jar of bacon, you get another jar for canning the next thing. If you use the Tattler lids, you can have a new lid as well..... I would never argue against doing it your way. Never know when you might need to do it. I brought up the Yoder's for the benefit of people that don't have the equipment or inclination to can it themselves. |