I like the no paper canning. I WANT the bacon grease. This is for survival. Paper absorbs a lot of bacon fat. Each to their own! Thank you for showing 3 ways. I also like the vinegar. Everyone, do your own thing! I agree.
I love you. Watched you this first time today! I agree totally about putting bacon in jars with parchment paper plus I like to precook mine! BUT YES YES PUT VINEGAR in the canner. It helps jars and canner not turn dark or black. Keeps jars from becoming cloudy. Rock on. 💞
That's exactly the way I can mine except when I don't use paper I like to chop it up. Pints or half-pints only and I always put vinegar in my water. Thanks for the vid
I wipe the jars with a paper towel dipped in a little vinegar. It easily removes any grease on the lid. I also put vinegar in my pressure canner due to hard water. I partially precook bacon before laying on parchment paper. I find it stays crispier when reheating.
Love her videos, but one point of contention. I can cheap bacon pieces for salads and I LOVE and NEED the BACAN GREASe to make my very old family hot bacon salad dressing. Warm up the bacon grease in a skillet, after it gets hot carefully add 'about' an equal amt of vinegar, and about 1 full tablespoon of sugar. Then pour hot over leaf lettuce (won't work with iceberg). Yes, some of the salad leaves wilt a little, the remainder won't. It is the best. Thank you, Old Hippy, for the caution about over-filling the jars and using quart jars for canning bacon. I am 100% with you on that.
I too have hard water and have been using white vinegar in my pressure canner for years... Great video on the bacon. I haven't canned it as of yet, but it is on my to do list for very soon!!
I am canning bacon for the 1st time today thank you for the knowledge I agree having huge amounts of fat in the the jars is not only unappealing but potential for spoiling besides I like to keep that fat for cooking I also just learned about using vinegar in the canner after 30 years of canning what a huge difference it makes in the cleniness of jars thank again
I have been using my canned bacon turned out really good short fry time and tasted good a little soft to handle due to the pressure canning I will be doing this again
I liked the precooked. The less fat the better, it will crisp up nice when heated. I pour off the grease after cooking and store in fridge for future cooking or heart attacks. LOL
I appreciate you showing the bacon in a pint. Can I do the whole piece of cooked bacon and fold in 3rds? As far as the vinegar I agree with you. The only problem I ever had is when I used to much at one time it would tarnish my rings. 😮 I will try the 1 tsp as you do. It also helps keep the canner down on staining inside. Well it did when I was using a couple of TBLP. LOL😅
When i open my jars, i put them in the microwave for a minute to melt the grease and it makes it easier to put out n work with. Then i proceed with my recipe.
Thank you for this video! I have hoped I could can bacon and learned so much fro your informative and concise approach..I feel confident in doing your method! First time canner:)
Thank you for showing the difference. I just jumped in with a batch of cooked bacon in parchment. I saw a couple of others who recommended that process even though it felt a little odd. You have just reassured me. Plus, yum, I didn't even think about adding maple syrup. Can we really do that? Luckily I have another pack left.
You could just bake or fry the bacon, and can as stated meat is to be done , no water, I'm 64 , done it for years . No problems, love my bacon , can up the grease also in separate jars for when I need. 75 minutes for pints, 90 for quarts, used it for years. I dont shove it .
Getting ready to can Bacon and I want to say.... THANK YOU!!!! for this video. You explained the process very well. New sub also because your honest.. thank you thank you
I put vinegar in my pressure canner and my hot water bath for the same reason to keep the mason jars clean of mineral deposits. Q: do you store your bacon on a shelf or in a freezer and how long is it good for?
This is a great source of info keep doing what you do......I do what is good for my family.....you have gave me the courage to do some things that I enjoy and would not have done without your showing the world...thank you.
Thank you some you tube trolls dont approve so they can move on. I was trying to show not stuffing the jar with bacon us not a safe way thanks for watching
Oh boy…I’m with you! Fat does go rancid and is really nasty to look at. I do my bacon pre cooked..almost cooked. Then wrapped in parchment paper just like you. I’m happy I saw your video!
I have put my peppered bacon in small half pint jars and I can it to use in my beans. I do not pack it because of the grease that will fill the jar up. I put vinegar in my water. My pot is fine.
I just got my hands on 30m pounds of bacon and have been researching how to preserve it! So happy to have found this video and have subscribed to your channel! Any tips for me before I do? Do you like the raw or cooked with paper better? Thanks!
Been canning most of my life...I make my own lard...can butter...can meats, (all have fat) NEVER have anything go rancid...maybe bad seal...less than fresh product?
I suppose its a matter of aesthetics BTW - you have just cooked all the air out of the jar and none of the three jars fat are going to go rancid any more than the other - all still have fat - just various levels.
Pam I was wondering if it would be ok to put the raw wrapped bacon jar and all in some warm water to melt some of the greese before I take it out of the jar?
I'm trying to understand the fat thing: if you put parchment paper you still have the same fat as if you don't put parchment paper, right? What's the difference? The fat's still there. I canned raw w/o paper and the fat is at the top of the jar. Back in the old days, fat was used as a protection for meats, so why would it be a bad thing now, esp after all that processing time? Just trying to understand...I've got cooked bacon and hear it can be canned w/o parchment. Have you tried that, yet, please? Sure do appreciate the video 3-ways!
@@oldhippyhomesteaders LOL! God bless you sis. Keep up the good work. I learned a lot from this video. Haven't canned in years and am close to doing it again, and really enjoy learning how to do the meats. I'm gonna use turkey bacon though. I hope it's not much different in the way it's done. I do know it has less fat so it will turn out different, but I hope it still works. I guess I'll be sure to use the vinegar! LOL LOL
You were very critical of the other canner and you were right. But the last two jars you wiped you did not wipe all the way around, you just partially wiped the rims?????
lol. Who cares? She is just showing some things. Not for a critique on how she does it. DO YOUR OWN THING, IN YOUR OWN KITCHEN! You will not be eating any of her canning. Oh my gosh.
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I like the no paper canning. I WANT the bacon grease. This is for survival. Paper absorbs a lot of bacon fat. Each to their own! Thank you for showing 3 ways. I also like the vinegar. Everyone, do your own thing! I agree.
I love you. Watched you this first time today! I agree totally about putting bacon in jars with parchment paper plus I like to precook mine! BUT YES YES PUT VINEGAR in the canner. It helps jars and canner not turn dark or black. Keeps jars from becoming cloudy. Rock on. 💞
I always use vinegar in my water, too. Thanks for sharing the three ways.
I am 63 years old and have always used vinegar and I learned this from my mother who always used it and also use parchment paper with mine
Thanks
That's exactly the way I can mine except when I don't use paper I like to chop it up. Pints or half-pints only and I always put vinegar in my water. Thanks for the vid
I went with 3/4 pint jars for my bacon - they're a bit taller than the pints, so I get longer pieces 🤗. Thanks for keeping it all simple.
I wipe the jars with a paper towel dipped in a little vinegar. It easily removes any grease on the lid. I also put vinegar in my pressure canner due to hard water. I partially precook bacon before laying on parchment paper. I find it stays crispier when reheating.
Thats perfect
Love her videos, but one point of contention. I can cheap bacon pieces for salads and I LOVE and NEED the BACAN GREASe to make my very old family hot bacon salad dressing. Warm up the bacon grease in a skillet, after it gets hot carefully add 'about' an equal amt of vinegar, and about 1 full tablespoon of sugar. Then pour hot over leaf lettuce (won't work with iceberg). Yes, some of the salad leaves wilt a little, the remainder won't. It is the best. Thank you, Old Hippy, for the caution about over-filling the jars and using quart jars for canning bacon. I am 100% with you on that.
Thank you
OMG!! My Mom used to make this all he time and I never knew what she did! Thanks Soooo Much for sharing!! 😍
Ome; Yes, I want the bacon grease. This is also how you make, Hot German Potato salad with bacon.
I too have hard water and have been using white vinegar in my pressure canner for years... Great video on the bacon. I haven't canned it as of yet, but it is on my to do list for very soon!!
😮 I have never heard anyone say to not use vinegar in the pressure canner, yet!
Everybody has an opinion 😏
Lol
Thanks for the video!!
What is the shelf life of your canned bacon? Thanks for sharing your knowledge. Love your videos.
I am canning bacon for the 1st time today thank you for the knowledge I agree having huge amounts of fat in the the jars is not only unappealing but potential for spoiling besides I like to keep that fat for cooking I also just learned about using vinegar in the canner after 30 years of canning what a huge difference it makes in the cleniness of jars thank again
I have been using my canned bacon turned out really good short fry time and tasted good a little soft to handle due to the pressure canning I will be doing this again
I liked the precooked. The less fat the better, it will crisp up nice when heated. I pour off the grease after cooking and store in fridge for future cooking or heart attacks. LOL
I appreciate you showing the bacon in a pint. Can I do the whole piece of cooked bacon and fold in 3rds? As far as the vinegar I agree with you. The only problem I ever had is when I used to much at one time it would tarnish my rings. 😮 I will try the 1 tsp as you do. It also helps keep the canner down on staining inside. Well it did when I was using a couple of TBLP. LOL😅
😮
Thank you so much for this video ! ❤️
I appreciate you taking the time to teach us thank you
Thanks, I didn't know I could pre- cook it before wrapping it.👍
When i open my jars, i put them in the microwave for a minute to melt the grease and it makes it easier to put out n work with. Then i proceed with my recipe.
Thank you for this video!
I have hoped I could can bacon and learned so much fro your informative and concise approach..I feel confident in doing your method! First time canner:)
Your welcome
I’m so glad I found your channel! Thank you! LaVonne
You are so welcome
Thank you for showing the difference. I just jumped in with a batch of cooked bacon in parchment. I saw a couple of others who recommended that process even though it felt a little odd. You have just reassured me. Plus, yum, I didn't even think about adding maple syrup. Can we really do that? Luckily I have another pack left.
You could just bake or fry the bacon, and can as stated meat is to be done , no water, I'm 64 , done it for years . No problems, love my bacon , can up the grease also in separate jars for when I need. 75 minutes for pints, 90 for quarts, used it for years. I dont shove it .
Getting ready to can Bacon and I want to say.... THANK YOU!!!! for this video. You explained the process very well. New sub also because your honest.. thank you thank you
Thank you very much let me know how it turns out
Great tips. Thank you.
I put vinegar in my pressure canner and my hot water bath for the same reason to keep the mason jars clean of mineral deposits. Q: do you store your bacon on a shelf or in a freezer and how long is it good for?
Its been pressure canned so its shelf stable
This is a great source of info keep doing what you do......I do what is good for my family.....you have gave me the courage to do some things that I enjoy and would not have done without your showing the world...thank you.
Thank you some you tube trolls dont approve so they can move on. I was trying to show not stuffing the jar with bacon us not a safe way thanks for watching
Prepping & homesteading with pam. We love your videos! Keep smiling Pam
@@srmarieaugustine9099 thanks
Wow I'm learning so much
Oh boy…I’m with you! Fat does go rancid and is really nasty to look at. I do my bacon pre cooked..almost cooked. Then wrapped in parchment paper just like you. I’m happy I saw your video!
I have put my peppered bacon in small half pint jars and I can it to use in my beans. I do not pack it because of the grease that will fill the jar up. I put vinegar in my water. My pot is fine.
Yes, Shelly beans with onions and bacon!
Very helpful! 🙏
Well done job
Great video! Thank you. Can we do Turkey bacon in the same way?
I just got my hands on 30m pounds of bacon and have been researching how to preserve it! So happy to have found this video and have subscribed to your channel! Any tips for me before I do? Do you like the raw or cooked with paper better? Thanks!
We like them all but less greasy if cooked first
Wow! I use vinegar in mine😊
loved the video!
Thank you
thank you for the video want to can bacon
Lol on the vinegar issue. It's not like they are show pieces for crying out lol. It metal it will still be a canner.
Been canning most of my life...I make my own lard...can butter...can meats, (all have fat) NEVER have anything go rancid...maybe bad seal...less than fresh product?
I have hard water too, but I'm only beginning so just watching as much info as possible. Do you put vinegar in your pot when you water bath too??
Yes
I suppose its a matter of aesthetics
BTW - you have just cooked all the air out of the jar and none of the three jars fat are going to go rancid any more than the other - all still have fat - just various levels.
Pam I was wondering if it would be ok to put the raw wrapped bacon jar and all in some warm water to melt some of the greese before I take it out of the jar?
I wouldnt add water but you can cut off some of the fat
Yes, or low microwave....TO GET IT OUT OF THE JAR, AFTER PROCESSED. lol.
@@oldhippyhomesteaders I was talking about setting the jar in a bowl of warm waret . Thank you for the comment
Will agree with you.
Thank you so much.
Why not precook the bacon before canning without parchment paper?
1st to comment to night on behalf of Todd who is sick this week. Get well Todd. :-)
Thanks for watching
How much bacon do you wrap in the paper and how much is too much. I have a lot of bacon and want to can some of it. How long will the bacon be good?
About 10 half slices
If you do much more than that you will have trouble fitting it in the jar
I get a half lb in a pint. Works for just my wife and me for a meal.
I'm trying to understand the fat thing: if you put parchment paper you still have the same fat as if you don't put parchment paper, right? What's the difference? The fat's still there. I canned raw w/o paper and the fat is at the top of the jar. Back in the old days, fat was used as a protection for meats, so why would it be a bad thing now, esp after all that processing time? Just trying to understand...I've got cooked bacon and hear it can be canned w/o parchment. Have you tried that, yet, please? Sure do appreciate the video 3-ways!
I precook because too much fat there is a chance the jar could go rancid
@@oldhippyhomesteaders Is it okay to precook the bacon then can it without paper?
@@onekerri1 yes it wont stand up it will be a ball of bacon
Could you parcook the bacon and them can it without the paper? Just have my new canner a bath so I can try it out. Bacon is my first plan.
Did you see the video? lol
I thought pints should be pressure cooked for 75 minutes.....not 90....is there a reason why you picked 90 minutes for bacon?
Not sure I probably made a mistake I am going to do a newer bacon video
Isn’t it 75 minutes for pints and 90 for quarts?
Yes did I screw it up
@@oldhippyhomesteaders Hug!
How long will the raw bacon in paper store like this
Thank you
Man if people knew how much vinegar I put in my canner they would flip. At least my canner is clean and not black inside. I have very hard water also.
I always use vinegar in my canners
I have too it seems the you tube trolls go after all canners that they dont agree with oh what joy thanks for watching
@@oldhippyhomesteaders LOL! God bless you sis. Keep up the good work. I learned a lot from this video. Haven't canned in years and am close to doing it again, and really enjoy learning how to do the meats. I'm gonna use turkey bacon though. I hope it's not much different in the way it's done. I do know it has less fat so it will turn out different, but I hope it still works. I guess I'll be sure to use the vinegar! LOL LOL
@@whitewave777 turkey bacon works well
@@oldhippyhomesteaders Awesome!
For how long you can keep the bacon in a jar
For sure a year....then it may, go to funny taste. I don't know, still useable. Bacon is salted, smoked, cured. I would use before 5 years.
which taste better cooked or raw wrapped ?
I would say the same, but texture might be different. One crispier, one more soggy/soft.
How long is the papered bacon shelf live?
Its good just like any other canned food it does not last too long around here hubby loves it
I've read on several other sites anywhere from 2 to 5 years IF it is done correctly.
You were very critical of the other canner and you were right. But the last two jars you wiped you did not wipe all the way around, you just partially wiped the rims?????
lol. Who cares? She is just showing some things. Not for a critique on how she does it. DO YOUR OWN THING, IN YOUR OWN KITCHEN! You will not be eating any of her canning. Oh my gosh.
What about cooked bacon with no paper?
Yes
In her video! Does no one pay any attention? lol.
@@littleme3597 Not addressed in the video. Did you even pay attention?
How much water is in canner?cover jar?
Whatever your manual says and yes put in seals n rings it must be pressure canned
Old hippy homesteaders you really can’t answer the question?iiwouldn’t sue ya..
@@groundprepper4946 all canners have a water fill.mark inside they are all different
Every canner is different, hence the generic answer.
Thank you