Put bacon on cookie sheets, bake at 400 degrees for 15 minutes. This will remove excess grease and make sure the bacon cooks all the way through when rolled in the jar. Drain the excess grease from the pan. Put bacon strips on parchment paper, and roll up.
The pressure canner should have about 2 inches of water in it. Make sure you wiped the jar before putting the lids on them! And I know you sterilized the jars and warmed the lids in water too, right?
If you pre heat your canning water it speeds up the process. Don't bring it to a boil, but let the water get fairly warm while you are baking and wrapping the bacon. Larger parchment paper works best, but we used up the small roll before we broke out the new big roll.
Remember to purge the air from the pressure canner. A solid column of steam should be coming from the vent tube for a couple minutes to make sure all the air is out of the canner. I don't know if you can see the steam in the picture. We determined 12-15 pounds of pressure for 75 minutes on pints of meat. (I may have inadvertently said 45 the other day...I don't remember..)
Yes! Bake at 375 15 minutes is considered cooked. But it will be limp, greasy and soft. So frying it up, rolling in the paper and canning the same way should yield the results your after.
could I forgo the parchment and just pack more bacon in? i tend to use bacon chopped up in 95% of my cooking, so i would not care if it crumbled or tore i'm going to sell some knives just to get a pressure canner! ok @Black5 next question....grocery store up the street often has big pre-cooked HAMS for sale, but i can't finish the entire thing before it goes bad (takes a week to get thru one by myself) ........could I chunk it up into 1" cubes, and can it? (it would be cooked ) homemade canned spam? lol
Was able to snag a piece before it hit the pan. Yes, they are cooked and have the texture of dried ham.
@Bushman5 : without the parchment paper you get a big greasy wad, but that may work for your needs if you're using for seasoning. As far as the ham, we have 30 pints and 12 quarts that say yes, you can.
Personally I would at least put one wrap up parchment paper around the pile of bacon before putting in canning jar, make for easier extraction
Thank you, I enjoyed being able to contribute more than silliness. Thinking next weekend may be the quickie on dehydrating eggs and making calcium supplements.
