Goats, rabbits, chickens (pages)

Thursday, November 19, 2015

How-To-Tuesday Canning Bacon

Canning Bacon
I know my eyebrows flew up the first time I heard THAT!!

I steer clear of MAMMAL MEAT because of my ALPHA-GAL allergy --check out ALPHA GAL tags in this blog and also click on this article for a good explanation   TICKED OFF CARNIVORES 

But my family still loves and thrives on mammalian meat (beef, pork, lamb, goat, deer, rabbit, etc)  (PS If you don't know what a MAMMAL is...google it!!)

So, I decided to give this a try so bacon could be a staple in my food storage plan.
Begin with parchment paper: 
I don't think the brand matters. I unrolled about 2 + feet.
Add your fav bacon:  line it up like like soldiers across the paper.  
I got about a pound and a third on one sheet as this is what fits into a quart jar.

Fold the excess paper over the top and sides, then fold the bacon IN HALF.
At this point ALL OF THE BACON will be covered.

Then start rolling and tucking.

Roll as tightly as you can, tucking in excess paper.

Put the bacon roll into your WIDE MOUTH jar by gently rotating the roll "screwing" it into the jar.

Wala!!!   Two "quarts" of bacon...each holding a pound +.

Now, process in a pressure canner... 90 minutes at 10 lbs pressure.

Now, wasn't that easy!!     Upon opening, save those parchments papers for FIRE STARTERS!! :)
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