Friday, February 24, 2012

Canned Bacon

Canned Bacon.  Yum!
My food storage plan involves having bacon for breakfast.  What's in your food storage?

Step by step, here is how it is done.

You need approx. 1 pound of bacon per quart size, wide mouth jar.

I started by weighing the bacon, then after I got a feel for how much was a pound, I just kept it in the slice range so I could move faster.  For the thick slice bacon I was using, a pound was 10-11 slices.

Lay the bacon nicely across one edge of the parchment paper.  (Do not use wax.  You don't want the wax being melted into your bacon!)

Fold the parchment paper, and use an extra piece if necessary so that the bottom half of the bacon is covered.

This was one of the first ones I did.  I found that I only needed about a fourth of a piece to make up the difference.  The first ones I used a full half sheet and then a third. 

Fold the top half of the bacon over so that it lays on top of the parchment covered bottom half.  Then roll the whole thing as tightly as you can.  It needs to be skinny enough to slide into the jar.

Slide the whole thing into the jar.  I find the folded side down goes in easier than the other way.

Clean the rim, add a boiled lid and ring.  Process at 10 pounds for 90 minutes.

The one in front is cooler than the ones behind.  You can see the bacon broth on the bottom and the fats on top.  Once they cool, they turn a white color but before that it looks like water on top. 

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