This is an older video but I have just begun canning again at 73 given the times. Never canned meat or used a pressure canner. Teaching old dogs new tricks! Except for the cost of jars, this is ingenious! We have lots of power outages here and I have decided to start taking meat out of the freezer and making it shelf stable (in case!) Thank you for your great videos!
Welcome, Dixie! Glad to have you here. Yes, I am on a mission to move meat from the freezer to the shelf as well. Not only safer in case of power outage but so much easier to use in its ready-made state.
Carter! Thank you! 16 lbs bacon... I got 16 jars with 6 pieces 3 half pints of bacon pieces and 3 pints of bacon fat. Each jar will be a meal for two so I was pleased! Has me thinking I need another 36 lbs for my entire year at bacon once a week!
You go, girl! I love your thinking! I got a couple pints of bacon grease too. That was a great bonus. Thanks so much for reporting back on your quantities. It's so helpful for others. Always happy to have you here, Constance!
I’m paranoid about damaging my granite, so I always place hot dishes/pans on towels. Yoders used to sell canned bacon, 50 very thin slices, around $32 per can. This method is cost-effective; thank you for demonstrating. I can’t wait to try it myself! Also, the small pieces of bacon in the half pint jars would come in handy for fried cabbage and other toppings. You are my new hero, Carter!
Awww, Vicki! I'm so glad you're here. Also glad I'm not the only one worried about damaging the granite. $32 per can??? Oh my! Wow. I've never seen commercially canned bacon. I guess it's just as well! Who can afford that, and what on earth do you do to preserve the other 40 or so pieces after you eat what you need for a meal??Now you have me wanting fried cabbage.
@@dellahackworth4508 I do mine in patty form. I used Jimmy Dean rolled sausage. Patty it up about the size of a small hamburger. I fry it up about half done so it won’t taste like boiled meat which my hubby will not eat. Layer 4 in a jar and can. I’ve also done deer and a sausage mix. Much less fat.
I got a deal at our local neat market in cases of Jimmy Dean sausage. I made 4 patties for each wide mouth pint jar. One 1lb roll. It does not shrink hardly at all. Browned about half way done, put in jars. So good. Just hard to keep hubby out of pantry! Thank you for bacon video!!
When I’m canning the sausage patties I broil in the oven on a pan. You can do many at a time and saves you a lot of time. I do hamburgers the same way. 15 min turn over half way through.
Thank you, Carter, for this ingenious idea! Can't wait to get bacon on my shelf. I have freeze dried cooked bacon. I always put hot pans on towels or hot pads. I follow Becky too, though I worry she will have a power outage with all that food in the freezer! I wish I had her energy. At 74, that train has left the station. I'm a relatively new subscriber and I love your ideas for taking it to the next level. Can't wait to can cottage fries and hash browns.
Is it usda approved - how does the heat transfer to the centre of the jar. Look at Fresno county botulism poisoning of a whole family and ask yourself is it worth it?!?!?!?!?!
I am so glad I learned pressure canning. I save a ton of money just canning up deals. It’s a total game changer for saving $, stocking a pantry and planning meals. I like cooking a full pack of bacon at one time bc then I can save all the grease at once. I just canned a bunch of breakfast sausages from Aldi. Best deal around our area. Thanks for the bacon canning video! I stopped buying For Jars lids. The underside develops too much rust. Not just little spots either.
I have canned packs of bacon ends and piece's. I pack the bacon raw. It's perfect to use for flavoring beans and other things. The bacon grease is a great bonus.
We got a presto electric canner for Christmas and just did a batch of cubed lamb now i need to get some bacon and try this.. cant wait to warch more of your videos.
Hi Carter! I've been canning bacon, link sausages, sausage patties and loose sausage for a couple of years and I just love it. The loose sausage is for making sausage gravy to be served over biscuits or toast or in a breakfast casserole.
Sounds delish! I can't tell you how much we've enjoyed having it on the shelf. I haven't done links or patties. Are you canning them in liquid or dry? Precooked, I assume?
@@growandpreserve for the links, I raw pack them with no liquid. I just give the patties a quick browning in a pan and put parchment paper between them. I do both in wide mouth pint jars. I completely love the convenience.
Another great tip I saw for packing in meats and greasy things was to simply cut a cheap flexible cutting board lengthwise so that the short side height is a couple inches taller than your jars. Slightly roll it up, insert into jar, and use it like a flexible wide funnel in your jars to keep the rims cleaner. Can also cut the short side to fit a bit better if it overlaps too much. Only have to wash your new flex funnel instead of a bunch of rings. I saw someone cut their homemade hamburger bun dough with a wide mouth ring for a perfect size bun and thought that was cool too. I want to try flipping the ring and bake the buns right in the rings as a mold.
I’ve done bacon bits and pieces and I’ve done whole strips of bacon in the parchment paper. I’m still alive and kicking. I’m going to try dry packing sausage and hamburger meat. I wasn’t crazy about my first batch of hamburger meat. I never canned more. This weekend I canned navy beans and ham; chicken and navy bean soup; chicken soup; beef and mushrooms in red wine sauce; homemade cream of mushroom and chicken soup (I’ll add the cream when I open the jar) borracho (drunken beans) also called charro. Tomorrow I’m canning beef and chicken bone broth. Waiting to skim the fat. Just found your channel and can’t wait to get new ideas. I adore your kitchen!!! ❤
I have not tried canning bacon but will definitely give it a go after seeing this. I will start dry canning potatoes tomorrow. I think I have about 200 lbs of potatoes from the garden and only 1 pressure canner so it will take a while!!
You will be at it for awhile! You’ll be so glad to have all those potatoes on the shelf though! We’re living having the bacon as well. Hope you’ll report back about your experience. So glad to have you here, Denise!
@@susiea1419 lol It is called rebel canning. As long as you pressure can them...should be no problem. Goes to 240 degrees. You are talking about water bath. That requires 3 hours of cooking.
I liked this video - I have been considering canning bacon for some time now. I think it would be great to have some ready for pizza or to use on a salad as; I usually skip on these if I don't have left over bacon that is already cooked. Thanks for showing how much fit in each size jar. -- I would love a video soon on your recipe and procedure for canning chicken corn chowder.
Thank you, Tudfrey! I hope you give the bacon a try. I agree with you, I would just not have it rather than start from scratch each time. I think this is going to be very easy to use and cut down on the mess. Chicken Corn Chowder is on my list! I promise I'll get it done for you! Happy you're here, tudfrey!
Wow, I definitely never would have thought to roll the bacon in parchment paper. I thought they'd be decimated after getting pressure canned, but wow they look great. I don't mind non-crispy bacon, especially if it means I can batch out a bunch of them to have on the shelf and cut time down with each meal time. Thanks, Carter! Look forward to seeing how these behave in the coming months, as well.
I hope you give it a shot, Blue Dahlia! I'll definitely keep y'all posted on how it holds up over time. I think it's going to be a huge time and MESS saver! Always so happy to see you here, BD!
I'm just back from the store! I was so excited to try this I forgot to comment, lol. Thank you Carter... I'm busy in the kitchen today 🎉 Take good care!!
This is wonderful information and a great skill to have for people eating carnivore! Beef, bacon, butter & eggs are my staples. Chicken, pork & salmon are great too. Finding ways to cook meat for ready made carnivore meals to stay on track is very helpful!
A few times in the past when things are light or to fill in space to keep jars from tipping i fill the remaining jars with water and use as needed without having to cook more foods… great video had no clue I could pressure can these items thanks so much for this video… stay blessed
Great video! I'm with you on not liking the texture of ground beef or sausage canned with liquid. I do the same and 'dry' can it like you did but I do pack the jars tightly. I've never had an issue with them not sealing. I have canned bacon like you did but did it raw. I wasn't a big fan of it so haven't tried it since. I do sometimes buy a box of bacon ends and pieces (it's cheaper) from my local grocery store and raw pack it in pints to can and use in different recipes.
Interesting info! I would love to know what you didn't like about the raw pack bacon that doesn't bother you with the bacon ends. I'm thinking about doing pork belly bites that I would par cook before canning. Bacon ends is a great idea too. I have some in my freezer now. Thanks so much for being here, Steve!
@@growandpreserve My family prefers crispy bacon slices and the results I found cooking it after it was canned were the same as yours, it tastes good but doesn't crisp up. The ends/pieces however, are used in recipes where there is not a way to keep the bacon crisp anyway (example: mixed in a casserole, etc) so it adds the flavor and doesn't cost as much as regular sliced bacon does if that makes sense
This is absolutely wonderful. I appreciate you sharing this with us not only is it going to be a timesaver in the end, but there may be a day we can’t get any meat and that will sure come in handy because I am a big-time meat eater I’ve noticed they can meet you can buy off the shelves that cost a fortune, want a savings I am so happy with your Cham. I am trying to share with everyone I know.
I can my par cooked bacon in wide mouthed jars, and I put six strips in each jar. Thank you so much much for your info. I learned bacon canning from Miller Meadows on youtube. Shout out to her.
That’s funny what your saying about hot pans on granite. I’ve watched her put hot glass on her counters and always wonder how the pan doesn’t shatter from the thermal shock. I dont have granite, my husband made me butcher block counter tops, I put towels or a hot pad down on them.
Good point about the glass shattering! She's a brave one! I love butcher block counters. I would definitely want to protect them from hot pans. At least I don't have to worry about you! Happy to have you here, Mel!
I think you are fantastic, I have canned several of your recipes and they are wonderful! I have shared a recipe of yours on my Facebook group and I will continue to do so, I will always give your channel name. I would love to see your channel grow! Thank you!
Cartier, what temperature do you set your oven to for cooking your bacon and how many minutes to cook it half through. What a wonderful Idea to have bacon on the shelf. I love having sausage on the shelf for whenever we want to have biscuits and gravy. Thank you for sharing with us, I am very, very grateful. May God always Bless you with good health, safety, and prosperity in all you do. ~SuzyJC-in-Central-Southeastern-Ohio_11.11.2023~
I often purchase bacon ends. I trim off the excess fat, place it into a bag in the freezer we jokingly call the diplomatic bag, and then when I have a large bag full of that fat I render it into bacon fat lard. My counters are all wood ( we milled our own trees ourselves... I always put towels etc. down because a hot pan will burn the wood. ). We are making the new island to be one large 5 x 6' cutting board ( yes we will make it ourselves ). We are slowly remodeling our home and it is long process since we mill all the wood from our own trees, let it season, do lots of hand planing etc. (Old school ) . Our mindset is to use as many hand tools and hand kitchen tools too, as possible..
I think your pints with the rolled up bacon browned a bit as well. I have seen and heard others report that their bacon cooked up more than expected as well when prepared the same way. Thanks for this well done!
I agree! Every time I see Becky put her pots and pans straight from the stove or oven onto her counters, I literally jerk like I am going to stop her from doing that. LOL
Carter I always have a metal or wood trivet or pot holder on my granite counter for hot pans. Even use a trivet on my glass cook top if I have a cast iron skillet out of the oven. Those little babies are blazing hot. But the main reason is my granite is so cold it will suck the heat out of your hot dish in a hurry. bacon and sausage look delicious. Will it crisp up in a skillet? Thanks for this video. Have a great week.
Good point on cold granite and hot pans. I'm convinced Becky has a secret I don't know about! Good thought on trying it in a skillet. I'll give it a shot in one that's screaming hot. Thanks for the idea. Always good to see you. Did you get hit with this current freeze? We've been 19 the last couple nights.
I canned bacon raw with parchment paper, will use it but wasn’t a fan. Will definitely true precooking it. The fat on raw packed kinda got thin. Looks great!
pressure canners get above 240 degrees inside. Of course, anything you put in will cook. Bexar prepper did bacon canning about 12years ago. Her videos are great for learning.
I have quartz counter tops, I put a towel or cutting board down usually but sometimes I do set it directly on the counter. The surface of the stone or marble counter tops is several degrees cooler than room temperature, so I don't think it hurts, mine have been ok. Bakeries alot of tmes us marble to roll pastries on because it is colder than room temperature. I don't set my canners on them hot though, I'm afraid that might cause a problem, love your channel!
Me, I cook the whole package up wrap in paper towel and freeze in sealed bags. Or I chop up and freeze in a sealed bag for soups, salads, and baked potatoes. That works best I find and it keeps its crunch. Or crumble cooked bacon with moisture packs seal in bag. Will last forever just like you buy in costco
I really want to try canning bacon! I use forjars lids and have zero fails. When I get my order in they come with instructions that say to boil the lids to soften the seal but I never see any youtubers boil them first?
It used to be that all the lids and recipes gave those instructions. Somewhere along the line, those instructions were found to be unnecessary. Some folks still warm them out of habit, but many of us just choose to eliminate a step that's no longer needed. Most canning "authorities" will have something similar to this on their websites: www.canr.msu.edu/news/canning_jars_lids_and_rings#:~:text=Before%20beginning%20any%20canning%20recipe,you%20should%20never%20boil%20them. Now, go can some bacon, T MD! Happy to have you here!
Thank you, I've been wanting to do bacon for years but kept putting it off. Bacon tomorrow! Now off to see if I can save my Brussels and broccoli from tonight's freeze!
Bacon tomorrow! Woohoo! I just put out my seedlings to get an hour of chilly sunshine. They are moving to their permanent homes in the garden next week! Thank you for being here, Constance!
I would love to try canning bacon. But I only have the WHITE parchment paper. Would that make a difference? And another question...Isn't everything already fully cooked when it comes out of the canner? By putting it in the oven are you just heating it up?
Yes, I have been putting my hot pans directly on my granite for over 25 years ... with no scratches :) P.S. Wanted to give you a pro tip: I saw you carry that wooden cutting board to your pans to put your chopped onions etc. in ...have you ever considered the silicone cutting boards like Charles Viancin cutting boards they are a game changer!
we also have granite countertops and i would put the pan directly on the counter. the only time i dont is if its an empty and very hot cast iron pan or pot.
1st time canner , age 66.. love your videos , hoping I do good, and get correct canner. Still looking to see if I get canner, or pressure canner, want one that does it all 💕👍
Welcome, Vicki! If it's in your budget, the Presto Electric Pressure Canner here: amzn.to/3wkRqVh is perfect for both a first time and an experienced canner. It can also be used as a water bath canner, although any large, tall stockpot can also be used as a water bath canner. It's super easy and straight forward. You can see my review of it here: th-cam.com/video/Ex-hu7zbZYQ/w-d-xo.html. Hope that helps!
@@growandpreserve Thx hon, I just bought it and all those supplies to use it and the paper too. Wish me luck. Got food, jars washed/dryed.. ready to can on Monday when canner shows up. I subscribed, need all the help I can get as 1st time canner. Got canning books too. 👍💕🇱🇷
@@growandpreserve Thank you, I was hoping you would ask. I have dried cranberries, raisins, black walnuts I want to save. Can I put them in glass mason jars, then use hand air pump to get air out to seal, or just put them in the jars??
I like to vacuum seal most anything I'm not going to get through in 6 months. For nuts, the freezer is best for nuts I won't get through in 3 months, but vacuum sealing is better than nothing. You shouldn't drive yourself mad with it. I don't want to re-vacuum seal things I use every day, but I'm fine having a reasonable amount of something that isn't locked and loaded for longer term storage. Make sense? @@vickikock3592
Instead of putting that canned bacon in the oven, try placing a few strips on paper towels and microwave about 10 seconds per slice. When the packaged cooked bacon goes on sale I’ve been keeping a package on the shelf. I microwave up 3 slices for myself. Your canning method is so much more cost effective ❤
I had no idea you could can bacon! I just got done doing beef bone broth after watching your video. So now I have to try this 😃. I just found your channel and I love it 🥰
In theory, as long as the jar stays sealed and is stored in reasonable conditions. Bacon is new for me, so I'm only a few months in. It's terrific, by the way. I've been doing sausage for years, but we do go through it regularly. As far as I know, 2-3 years is as long as a jar has managed to not get eaten. It always tastes perfect. I wouldn't hesitate to let it go longer.
I can't wait until the day you tell you did the potatoes! Glad you've found canned bacon so useful. I'm excited to have it on the shelf! Always glad to see you here, RS!
Thank you for this video. This is perfect timing. My daughter wants to learn to can and sausage and bacon are on her list. My question for you is I know you said the sausage you could take out crisp up the bacon what you have in the pint jars can you take that out and crisp it up or is it pretty much done when you take it out of the jarafter canning
Yes, Robin. I find the bacon crisps up best in the airfryer, although a skillet works as well. In subsequent bacon canning sessions, I have taken to cooking the bacon a bit less than I did in this video. That gives me more time before burning to crisp it up for serving. Kinda wordy. Does that make sense?
Thanks, Connie! My pleasure. I don't know why they wouldn't last as long as any other home canned food, as long as the seal is intact and storage conditions are good. However, as yet, I don't have any personal experience with storing the bacon for long periods. I go through sausage so quickly, I can't even seem to build up more much than a year's supply. The way we're eating through the bacon, I'm guessing it's going to be a similar situation. Maybe I need a full weekend of canning sausage and bacon! Glad to have you here, Connie!
Very interesting idea but I am not sure about not having liquid to can safely. And you have to bake it again to crisp it up. So not so sure I will do this one. But the sausage looks great.
I was skeptical too. In fact, I said in a previous video that I would never can bacon! Now this is the only way I do bacon. The sausage is also a total time and mess saver.
You're going to love it, Vicki! I would do a bit less pre-cooking so I have more crisping time available before it gets too dark. It still tastes great though!
Your video just popped into my feed. I love the idea as it frees freezer space. Have you canned sausage patties using this method? And I didn’t catch the # of pressure or time at pressure. Can you provide this information please?
Welcome, Louise! So glad to have you hear. These are processed at 10lbs of pressure (under 1000 ft) for 75 minutes for pints. I haven’t canned sausage Pattie’s in years, but I have done them this way before.
I knew you had done this video on canning sausage. I have not done that before, so I checked here first. I plan on canning ground sausage with some seasoning already in it ( onions, peppers, garlic plus herbs). This is one food I don't really want to dry, a basic seasoned sausage would be so handy to already have on hand. I will also watch your video on dry canning ground beef as I think what I want to do is a combination of this. Glad I found your channel. Since I am a new to eating any kind of meat, canning it is new to me, and you are helping me get up to speed with this skill. EDIT: How long did you cook the bacon before canning? And how much did you cook the sausage before canning?
So glad to have you here, Sukey! Having canned meats on hand is such a time and mess saver! I cook the bacon until about half done. For me, that's about 15-18 min in the oven. You want it to render most of its, yet still be pliable enough to fold and be able to continue cooking in the canner without getting too dark. You have some leeway here, so don't stress too much about it. Sausage and ground beef, I cook just until no longer pink. Be sure to pack the ground meats in reasonably well. The volume will sink substantially in canning.
You will much prefer this way, I think. I've been throwing it in the air fryer at serving time (as many folks suggested), and I really couldn't tell the difference between canned and started from raw bacon. Glad to have you here, Lori!
I can't wait to try bacon! I've tried sausage a couple of times. Ground and patties. My sausage and ground hamburger always taste like potted meat. I love potted meat but I don't want all my ground meats tasting like it. 😔 Any idea what I could be doing wrong?
Hmmm. I wonder if they may be closer to raw than cooked when they go into the jar. The only time I've ended up with potted meat taste and texture is when I tried the rebel raw pack meatloaf in a jar. Wow, that was not the least bit what I wanted! What do you think?
Thank you for responding! I'm not sure, but I think I'll give it another try. The last batch sat on the shelf for years and ended up being cat food. Lol I haven't tried the meatloaf. I think read more negative than positive. BTW...I'm so glad that I found your channel! I binge watch whenever I can. ❤
I'm so going to be doing this. My husband is a Trucker and gone all week and I can do this for easy breakfast when he is home and he can take some with him as well. Thank You for sharing. Oh I forgot to ask. Where do you get the parchment paper?
What a great idea to send some bacon with him as well. He's going to love that! Thank you for being here, Tawana! This is the parchment paper I use: amzn.to/3JtIYWX. It makes the process very simple.
It would definitely save a big step, but I chose to get most of the mess out of the way before canning, so I don't have to deal with it as much when I open the jar. Either way is fine though! Happy to have you here, Katie!
I have the Presto canner too and just put 7 wide mouth jars of bacon in to PC. However the jars floated and tipped over, so I put a couple of dinner plates on top to weigh them down and hopefully they will stay upright. Was that a problem for you? I’m sure that happened because there is no liquid added to the jars. Just wondering how you solved that problem? I’m hoping mine will stay upright! Are they ruined if not? Just curious. I’ve never faced this issue and can’t find much info on what to do if this happens.
Wanting to do bacon for the everybitcountschallenge but am wondering if it would work to do bacon pieces in the 4 oz jars as that would be just enough for me for a meal. Would that be to little of a jar- if so would I still process for 1 pint?
Mary, I do bacon "bits" (just smaller pieces) in 8 oz jars and find that the bacon will brown more in the smaller jar. I'm not sure how 4oz jars would turn out. Perhaps next time you process meat, you could try a jar or two of bacon in the 4oz jars?
Bacon... for me was the gateway meat. Now I have progressed to sausage.. Can't wait until we get our pigs.... Is canned bacon crunchy when opened and re-cooked.?
I just finished canning 15 pints of hot sausage, we get our sausage in bulk from a local farmer. Next time I can, I will have to try canning some bacon also. Yumo!
15 pints of hot sausage! Awesome! That's one of my favorite things to keep on the shelf. I think you'll love the bacon too! Thanks for being here, Ken!
I canned bacon again today for the 2nd time (today I only got it jarred to can tmrrw). I cook mine at 375° for 22 min, double layer on the parchment and roll up 1lb per wide mouth pint. I always have to play around with which direction to fold & roll. I will have to try the chopped bacon in small jars. Though I eat bacon 95% of the time by itself, it's good in roasted cauliflower or Brussels with cheese sauce as a casserole type side dish. My canning mentor started using a little cream of tartar in her canner instead of vinegar so the rings wouldn't get ruined so fast. The cream of tartar wipes off very easily (easier than the lime scale of hard water). My water isn't as hard as other places I've lived but I use a fair sprinkle in my water. I think I need to hunt for an electric canner on fb marketplace. You've made me want one. We just changed over to a gas range and I haven't canned on it yet. I also can my sausage the same way you did. I can keep it in the fridge and use a tablespoon for each of our egg scramble breakfast. I also watched Todd on That 1870s Homestead test a dozen or more spice blends for breakfast sausage so I now have that along with a kielbasa seasoning blend for when I get fresh ground pork on sale. Thanks & Blessings for all your great videos!!! I'm binging a half dozen or more on a day once or twice a week. I just watched your apple cranberry chutney video but didn't get a comment in. I've never had chutney but it sounds like I need to go back & write down what all you put in it. Many Blessings from Deborah in West Virginia! 🧡
I have canned bacon for years this way ...the only difference I don't pre cook it... I just wrap it up in butcher or parchment paper and can it that way ..saves lots of steps that way and comes out the same way only it cooks in the paper in the canner
I'm not really familiar with water bathing low acid foods. As I understand it, the Amish water bath meats for 3 hours, but I just have no experience with this.
I wonder if reheating the bacon in your air fried would crisp it up more? Your finished product looked a lot like the pre-cooked bacon I've been buying, that reheats and even crisps up, in the .microwave, in 30 seconds!
Yep Carter, you are definitely a rebel now lol. I love it. I have not tried canning bacon yet. Like you, I have canned sausage. I will have to give it a go. BTW, you wouldn't happen to have a link to a video of your sausage dressing would you? That sounded really good. Great video!!
Thanks, BC! I don't have a video on the dressing, but it's super easy. Bread crumbs, sauteed onions, cooked sausage crumbles, sage, thyme and chicken broth. Mix it all together, pack it firmly in a dish. Top with several pats of butter and bake at 350 for 45-60 min.
When I partially cooked my bacon, I layered on paper towels til I was finished with it all. When I canned it, there was Very little fat so the taste was not as good - almost bland. Should I Not have layed on the paper towels? Thanks
Just pre-cooking the bacon should get out enough fat to prevent sealing issues. I like to have enough fat left in my jars to reheat/crisp whatever it is.
So sorry, Cole. I'm just now seeing this. If this happens, I put a second rack (or a silicone pot holder) on top of the floating jars and add a few water-filled short jars with no lid (like the Ball 4oz or the Kerr 8 oz. I'm sure I didn't get to you in time, but I hope you found a solution!
Yes, it certainly could. The parchment is there to try to keep it in somewhat neat and separate strips. Truth be told, it still doesn't come out in perfect strips. Do what suits you. So glad to have you here, Linda!
The concern I would have with the granite would be thermal shock. I would air on the side of caution and place a towel. The worst thing would be having to replace a cracked countertop. You’d never know if the granite has a hairline crack…until you put a hot pan on it. 😱 Don’t take it for granite….lol
A friend of mine had granite installed and put a hot pan on it and it caused a major crack! Store said it must have had a flaw in it. The whole thing had to be replaced.😮
I definitely can bacon all the time when it's on sale. It's only "rebel" because it hasn't been tested. But the funding for testing has been cut... so nothing is tested anymore! My freezer can only hold so much and last so long. I've opened par-cooked bacon after 4 years and it's still perfect! This week my local market has 40-ounce packages of thick-cut bacon for $5.65 each! Guess what I'm doing?😆🥓🥓🥓
I haven't, but many folks here have. From what I've heard, it works well if you don't completely cook the sausage through before canning. Just brown the outside. Is this something you do, or just curious?
I did up a small batch this past Monday. I used a thick sliced bacon that I had on hand. I par baked it and did the parchment thing. I pressure processed the pints for 75 minutes. When I opened a jar to test it the bacon was mushy. The flavor was good but the texture… not so much. I put 10 strips parchment wrapped into each jar. Why did it turn out mushy? Did I put too much in each jar? Any ideas?
I’ve been so excited watching your videos. I’ve been away from canning for a while but I’m diving back in and enjoying it thoroughly. I’ll be buying potatoes tomorrow to dry can some wedges and hash browns.
This is an older video but I have just begun canning again at 73 given the times. Never canned meat or used a pressure canner. Teaching old dogs new tricks! Except for the cost of jars, this is ingenious! We have lots of power outages here and I have decided to start taking meat out of the freezer and making it shelf stable (in case!) Thank you for your great videos!
Welcome, Dixie! Glad to have you here. Yes, I am on a mission to move meat from the freezer to the shelf as well. Not only safer in case of power outage but so much easier to use in its ready-made state.
I started canning last summer at 69. Power outages were my motivation! This is such a great channel and I love my Presto digital,canner.
@@sherrieblake8674 Thank you, Sherrie! Love the encouragement. I have the best viewers.
Same here. I'm learning to can in my y 70s and trying to get the meat out of the freezer & into jars in the pantry.
Can you tell me how long do you process your pint jars of bacon and sausage I don't remember seeing it on the video @@growandpreserve
Carter! Thank you! 16 lbs bacon... I got 16 jars with 6 pieces 3 half pints of bacon pieces and 3 pints of bacon fat. Each jar will be a meal for two so I was pleased! Has me thinking I need another 36 lbs for my entire year at bacon once a week!
You go, girl! I love your thinking! I got a couple pints of bacon grease too. That was a great bonus. Thanks so much for reporting back on your quantities. It's so helpful for others. Always happy to have you here, Constance!
I’m paranoid about damaging my granite, so I always place hot dishes/pans on towels.
Yoders used to sell canned bacon, 50 very thin slices, around $32 per can. This method is cost-effective; thank you for demonstrating. I can’t wait to try it myself! Also, the small pieces of bacon in the half pint jars would come in handy for fried cabbage and other toppings. You are my new hero, Carter!
Awww, Vicki! I'm so glad you're here. Also glad I'm not the only one worried about damaging the granite. $32 per can??? Oh my! Wow. I've never seen commercially canned bacon. I guess it's just as well! Who can afford that, and what on earth do you do to preserve the other 40 or so pieces after you eat what you need for a meal??Now you have me wanting fried cabbage.
Can you can the sausage in patty form I would prefer to do it that way if possible
@@dellahackworth4508 I do mine in patty form. I used Jimmy Dean rolled sausage. Patty it up about the size of a small hamburger. I fry it up about half done so it won’t taste like boiled meat which my hubby will not eat. Layer 4 in a jar and can. I’ve also done deer and a sausage mix. Much less fat.
I got a deal at our local neat market in cases of Jimmy Dean sausage. I made 4 patties for each wide mouth pint jar. One 1lb roll. It does not shrink hardly at all. Browned about half way done, put in jars. So good. Just hard to keep hubby out of pantry!
Thank you for bacon video!!
Great info, Teri! I'm adding this to my list of things to try!
teri: So true! "The way to a man's heart is through his stomach! ". lol
When I’m canning the sausage patties I broil in the oven on a pan. You can do many at a time and saves you a lot of time. I do hamburgers the same way. 15 min turn over half way through.
@sewhappyla6625 And a lot of MESS! You just broil on a foil-lined sheet and all the spattering stays OFF my stove top and counter! 🎉
Thank you, Carter, for this ingenious idea! Can't wait to get bacon on my shelf. I have freeze dried cooked bacon. I always put hot pans on towels or hot pads. I follow Becky too, though I worry she will have a power outage with all that food in the freezer! I wish I had her energy. At 74, that train has left the station. I'm a relatively new subscriber and I love your ideas for taking it to the next level. Can't wait to can cottage fries and hash browns.
Welcome, Susan! So glad to have you here! I wish I had her energy too! Hashbrowns and bacon...your breakfasts are about to get a whole lot easier!
Hello Carter! Once more you are canning something I've never seen canned before. Bacon wrapped in parchment! So interesting!
It's always good to see you here, Erika! It does sound a bit odd, doesn't it? But so tasty!
And dangerous!
I would never have thought of doing this with bacon. Again mind blown and something I will do.
Yay, Gail! I hope you do try it. I'm loving having it on the shelf. Always happy to see you here!
Me too, I’m doing everything she is doing in video 👍
Is it usda approved - how does the heat transfer to the centre of the jar. Look at Fresno county botulism poisoning of a whole family and ask yourself is it worth it?!?!?!?!?!
@@susiea1419you don’t have to do this, it is your choice.
I place hot pans directly on my granite and have never had an issue. Love your channel!
Amber, you are braver than I am! I'm so glad you're here, Amber!
Same! Never have had an issue. But don't do it on quartz counters because they have resin that can melt
Me too!😅
A splash of vinegar in your canning water will take care of the cloudiness on your jars, Carter. Great job on the bacon and the sausage😊
Yes! I always forget. I never had to do that in Atlanta. Seems It definitely needs to be done here in TN. Good to have you here, Linda!
She knows. She said she forgot.
A pinch or 2 of cream of tartar works too. I use it because vinegar will start rusting the lids and rings.
Good to know!
I am so glad I learned pressure canning. I save a ton of money just canning up deals. It’s a total game changer for saving $, stocking a pantry and planning meals. I like cooking a full pack of bacon at one time bc then I can save all the grease at once. I just canned a bunch of breakfast sausages from Aldi. Best deal around our area. Thanks for the bacon canning video! I stopped buying For Jars lids. The underside develops too much rust. Not just little spots either.
I have canned packs of bacon ends and piece's. I pack the bacon raw. It's perfect to use for flavoring beans and other things. The bacon grease is a great bonus.
Sounds fantastic, Marie! Bacon grease is always a bonus, isn't it?
We got a presto electric canner for Christmas and just did a batch of cubed lamb now i need to get some bacon and try this.. cant wait to warch more of your videos.
Excellent! Welcome, Cheryl!
Hi Carter! I've been canning bacon, link sausages, sausage patties and loose sausage for a couple of years and I just love it. The loose sausage is for making sausage gravy to be served over biscuits or toast or in a breakfast casserole.
Sounds delish! I can't tell you how much we've enjoyed having it on the shelf. I haven't done links or patties. Are you canning them in liquid or dry? Precooked, I assume?
@@growandpreserve for the links, I raw pack them with no liquid. I just give the patties a quick browning in a pan and put parchment paper between them. I do both in wide mouth pint jars. I completely love the convenience.
@@suegeorge998 Nice!
I am NOT Italian but I always think of Lasagna for sausage use.
I just canned whole sweet sausage with onions and peppers for sausage sandwiches. I used plain water instead of stock to fill the jars
Leave the rings on when you pack your jars, it will keep the grease off the rims. Use paper towel to remove the rings and replace with clean ones.
Interesting. I had to read that through a couple times. I've never seen anyone do that, but what an ingenious idea!!
Another great tip I saw for packing in meats and greasy things was to simply cut a cheap flexible cutting board lengthwise so that the short side height is a couple inches taller than your jars. Slightly roll it up, insert into jar, and use it like a flexible wide funnel in your jars to keep the rims cleaner. Can also cut the short side to fit a bit better if it overlaps too much. Only have to wash your new flex funnel instead of a bunch of rings.
I saw someone cut their homemade hamburger bun dough with a wide mouth ring for a perfect size bun and thought that was cool too. I want to try flipping the ring and bake the buns right in the rings as a mold.
Not worth the trouble for me, bacon too crispy seems like a waste of jars that are not cheap😢
That's ingenious!!!! I gotta try that..
I’ve done bacon bits and pieces and I’ve done whole strips of bacon in the parchment paper. I’m still alive and kicking. I’m going to try dry packing sausage and hamburger meat. I wasn’t crazy about my first batch of hamburger meat. I never canned more.
This weekend I canned navy beans and ham; chicken and navy bean soup; chicken soup; beef and mushrooms in red wine sauce; homemade cream of mushroom and chicken soup (I’ll add the cream when I open the jar) borracho (drunken beans) also called charro. Tomorrow I’m canning beef and chicken bone broth. Waiting to skim the fat.
Just found your channel and can’t wait to get new ideas. I adore your kitchen!!! ❤
My goodness, E! You are killing it. That was quite a weekend! So glad to have you here!
Sausage links raw are soo easy to can. No water needed. I put 10 sausage links in a wide mouth pint jar.
Thank you for this you answered some questions I had. Try the air fryer to crisp it up I would be curious about that
I will definitely try the air fryer to crisp it up. Probably should have done that this time. I'll keep you posted. Thank you for being here, Dorothy!
I didn't know this was possible! I will definitely watching for sales on bacon now!
Good! I think it’s going to be such a time and mess saver! Thank you for being here, Charlene!
I have not tried canning bacon but will definitely give it a go after seeing this. I will start dry canning potatoes tomorrow. I think I have about 200 lbs of potatoes from the garden and only 1 pressure canner so it will take a while!!
You will be at it for awhile! You’ll be so glad to have all those potatoes on the shelf though! We’re living having the bacon as well. Hope you’ll report back about your experience. So glad to have you here, Denise!
I read yesterday that dry can I g potatoes puts you at high risk of botulism so although I would love to try it I won’t risk my families health.
@@susiea1419 lol It is called rebel canning. As long as you pressure can them...should be no problem. Goes to 240 degrees. You are talking about water bath. That requires 3 hours of cooking.
I liked this video - I have been considering canning bacon for some time now. I think it would be
great to have some ready for pizza or to use on a salad as; I usually skip on these if I don't have left over bacon that is already cooked. Thanks for showing how much fit in each size jar.
-- I would love a video soon on your recipe and procedure for canning chicken corn chowder.
Thank you, Tudfrey! I hope you give the bacon a try. I agree with you, I would just not have it rather than start from scratch each time. I think this is going to be very easy to use and cut down on the mess. Chicken Corn Chowder is on my list! I promise I'll get it done for you! Happy you're here, tudfrey!
Wow, I definitely never would have thought to roll the bacon in parchment paper. I thought they'd be decimated after getting pressure canned, but wow they look great. I don't mind non-crispy bacon, especially if it means I can batch out a bunch of them to have on the shelf and cut time down with each meal time. Thanks, Carter! Look forward to seeing how these behave in the coming months, as well.
I hope you give it a shot, Blue Dahlia! I'll definitely keep y'all posted on how it holds up over time. I think it's going to be a huge time and MESS saver! Always so happy to see you here, BD!
I agree and I'm so excited to do it, loved watching this process!
I'm just back from the store! I was so excited to try this I forgot to comment, lol. Thank you Carter... I'm busy in the kitchen today 🎉
Take good care!!
You crack me up, Shannon! Have a yummy day in the kitchen and keep me posted!
This is wonderful information and a great skill to have for people eating carnivore! Beef, bacon, butter & eggs are my staples. Chicken, pork & salmon are great too. Finding ways to cook meat for ready made carnivore meals to stay on track is very helpful!
Good! We've gone through the bacon like crazy. I just did another 10 jars a couple days ago.
A few times in the past when things are light or to fill in space to keep jars from tipping i fill the remaining jars with water and use as needed without having to cook more foods… great video had no clue I could pressure can these items thanks so much for this video… stay blessed
Good reminder, Isabella
Great video! I'm with you on not liking the texture of ground beef or sausage canned with liquid. I do the same and 'dry' can it like you did but I do pack the jars tightly. I've never had an issue with them not sealing. I have canned bacon like you did but did it raw. I wasn't a big fan of it so haven't tried it since. I do sometimes buy a box of bacon ends and pieces (it's cheaper) from my local grocery store and raw pack it in pints to can and use in different recipes.
Interesting info! I would love to know what you didn't like about the raw pack bacon that doesn't bother you with the bacon ends. I'm thinking about doing pork belly bites that I would par cook before canning. Bacon ends is a great idea too. I have some in my freezer now. Thanks so much for being here, Steve!
@@growandpreserve My family prefers crispy bacon slices and the results I found cooking it after it was canned were the same as yours, it tastes good but doesn't crisp up. The ends/pieces however, are used in recipes where there is not a way to keep the bacon crisp anyway (example: mixed in a casserole, etc) so it adds the flavor and doesn't cost as much as regular sliced bacon does if that makes sense
@@stevegordon5243 Got it! Makes perfect sense.
This is absolutely wonderful. I appreciate you sharing this with us not only is it going to be a timesaver in the end, but there may be a day we can’t get any meat and that will sure come in handy because I am a big-time meat eater I’ve noticed they can meet you can buy off the shelves that cost a fortune, want a savings I am so happy with your Cham. I am trying to share with everyone I know.
Thanks, Linda! I'm so glad to have you here!
And , it always tastes BETTER. Commercially canned meat has a lot of chemicals in it.
I can my par cooked bacon in wide mouthed jars, and I put six strips in each jar. Thank you so much much for your info. I learned bacon canning from Miller Meadows on youtube. Shout out to her.
I learned canning bacon from Bexar Prepper and Prepper Potpourri. One packs raw and one parcooks.
I prefer parcook though. Stays WAY crispier.
That’s funny what your saying about hot pans on granite. I’ve watched her put hot glass on her counters and always wonder how the pan doesn’t shatter from the thermal shock. I dont have granite, my husband made me butcher block counter tops, I put towels or a hot pad down on them.
Good point about the glass shattering! She's a brave one! I love butcher block counters. I would definitely want to protect them from hot pans. At least I don't have to worry about you! Happy to have you here, Mel!
@@growandpreserve even still. Love her videos, as well as yours! Glad to be here Carter.
@@Mel-vu9ss I love her too!
I think you are fantastic, I have canned several of your recipes and they are wonderful! I have shared a recipe of yours on my Facebook group and I will continue to do so, I will always give your channel name. I would love to see your channel grow! Thank you!
Thanks so much, Joette!
Cartier, what temperature do you set your oven to for cooking your bacon and how many minutes to cook it half through. What a wonderful Idea to have bacon on the shelf. I love having sausage on the shelf for whenever we want to have biscuits and gravy. Thank you for sharing with us, I am very, very grateful. May God always Bless you with good health, safety, and prosperity in all you do. ~SuzyJC-in-Central-Southeastern-Ohio_11.11.2023~
Hey Suzy! About 15 minutes at 350 seems to work best for me.
I often purchase bacon ends. I trim off the excess fat, place it into a bag in the freezer we jokingly call the diplomatic bag, and then when I have a large bag full of that fat I render it into bacon fat lard. My counters are all wood ( we milled our own trees ourselves... I always put towels etc. down because a hot pan will burn the wood. ). We are making the new island to be one large 5 x 6' cutting board ( yes we will make it ourselves ). We are slowly remodeling our home and it is long process since we mill all the wood from our own trees, let it season, do lots of hand planing etc.
(Old school ) . Our mindset is to use as many hand tools and hand kitchen tools too, as possible..
I think your pints with the rolled up bacon browned a bit as well. I have seen and heard others report that their bacon cooked up more than expected as well when prepared the same way. Thanks for this well done!
It does brown more in the canner, but it doesn't taste like it cooked more. It's hard to explain.
Try them in the air fryer it does a great job
I will! I don't know why the air fryer still isn't my go-to for stuff like this. It should be. Thanks for the suggestion, Annette!
Thank you!!! We had a meat sale yesterday at my local mart, so I with I had watched this yesterday. Good for next time. Great Video!!!
Next time! I have canned so much bacon since this first time. We love having it on the shelf.
I agree! Every time I see Becky put her pots and pans straight from the stove or oven onto her counters, I literally jerk like I am going to stop her from doing that. LOL
Right? Yet, as far as I can tell, she's never had an issue with it.
Carter I always have a metal or wood trivet or pot holder on my granite counter for hot pans. Even use a trivet on my glass cook top if I have a cast iron skillet out of the oven. Those little babies are blazing hot. But the main reason is my granite is so cold it will suck the heat out of your hot dish in a hurry. bacon and sausage look delicious. Will it crisp up in a skillet? Thanks for this video. Have a great week.
Good point on cold granite and hot pans. I'm convinced Becky has a secret I don't know about! Good thought on trying it in a skillet. I'll give it a shot in one that's screaming hot. Thanks for the idea. Always good to see you. Did you get hit with this current freeze? We've been 19 the last couple nights.
@@growandpreserve Tonight is the last of the freezing temps. We hope.
@@donnamullins2089 Good! Tonight is hopefully our last. Ready to plant!
Thanks Carter, great tutorial. I wish you 1 million subscribers!
Thank you, G!
Thank you for an awesome and informative video. I can't wait to try this myself and have meat ready without having to plan for unfreezing time.
Excellent!
I canned bacon raw with parchment paper, will use it but wasn’t a fan. Will definitely true precooking it. The fat on raw packed kinda got thin. Looks great!
I think the pre-cook makes all the difference. when you try it, I'd love to hear your thoughts on the comparison.
LOL... my Alexa just said "There are no timers set." when you told yours to turn off the timer. 😂
That's hysterical! Hmmm...wonder what I could have Alexas all over the country do? LOL
My devices listen better to you than they do me! 😂😂😂😂
@@joantate6822 That's hysterical!
My Alexa did the same, she’s such an eaves dropper🤣🤣
pressure canners get above 240 degrees inside. Of course, anything you put in will cook. Bexar prepper did bacon canning about 12years ago. Her videos are great for learning.
Thank you for sharing. I can smell the bacon and sausage now. This goes on my to do list.
You won't regret it!
I have quartz counter tops, I put a towel or cutting board down usually but sometimes I do set it directly on the counter. The surface of the stone or marble counter tops is several degrees cooler than room temperature, so I don't think it hurts, mine have been ok. Bakeries alot of tmes us marble to roll pastries on because it is colder than room temperature. I don't set my canners on them hot though, I'm afraid that might cause a problem, love your channel!
Hey, Mimi! Thanks for the feedback! I'll get up the nerve one of these days! So glad to have you here!
Hi Carter,
Do you have a video on canning ground beef?
I do! It's a fun one with my friend Christine. Here you go, Vicki: th-cam.com/video/mxZeBCbq6w4/w-d-xo.html
I just recently found your channel so I’m going back and watching your videos, I canned bacon today! I do half pints as it’s just me
Woohoo! I love having canned bacon the shelf.
I always put a towel or one of those dish drying mats down first. I've seen Becky do that too. Even on her white counters.
Makes me so nervous for her, but it always seem to turn out just fine. Go figure.
Me, I cook the whole package up wrap in paper towel and freeze in sealed bags. Or I chop up and freeze in a sealed bag for soups, salads, and baked potatoes. That works best I find and it keeps its crunch. Or crumble cooked bacon with moisture packs seal in bag. Will last forever just like you buy in costco
Also works!
I really want to try canning bacon!
I use forjars lids and have zero fails. When I get my order in they come with instructions that say to boil the lids to soften the seal but I never see any youtubers boil them first?
It used to be that all the lids and recipes gave those instructions. Somewhere along the line, those instructions were found to be unnecessary. Some folks still warm them out of habit, but many of us just choose to eliminate a step that's no longer needed. Most canning "authorities" will have something similar to this on their websites: www.canr.msu.edu/news/canning_jars_lids_and_rings#:~:text=Before%20beginning%20any%20canning%20recipe,you%20should%20never%20boil%20them. Now, go can some bacon, T MD! Happy to have you here!
My mom taught us to boils them, in boiler, boil the jars in water, empty the water and fill.
You're the 2nd person ive seen do this.... Im going for it😊😊😊🤗🤗🙏 Kendra
Keep me posted!
Thank you, I've been wanting to do bacon for years but kept putting it off. Bacon tomorrow! Now off to see if I can save my Brussels and broccoli from tonight's freeze!
Bacon tomorrow! Woohoo! I just put out my seedlings to get an hour of chilly sunshine. They are moving to their permanent homes in the garden next week! Thank you for being here, Constance!
I would love to try canning bacon. But I only have the WHITE parchment paper. Would that make a difference? And another question...Isn't everything already fully cooked when it comes out of the canner? By putting it in the oven are you just heating it up?
White parchment paper is just fine. I use the oven or air fryer to just re-heat and re-crisp the bacon. I generally do 2-3 minutes in the air fryer.
Yes, I have been putting my hot pans directly on my granite for over 25 years ... with no scratches :) P.S. Wanted to give you a pro tip: I saw you carry that wooden cutting board to your pans to put your chopped onions etc. in ...have you ever considered the silicone cutting boards like Charles Viancin cutting boards they are a game changer!
Good to know! Thanks, Illy!
we also have granite countertops and i would put the pan directly on the counter. the only time i dont is if its an empty and very hot cast iron pan or pot.
1st time canner , age 66.. love your videos , hoping I do good, and get correct canner. Still looking to see if I get canner, or pressure canner, want one that does it all 💕👍
Welcome, Vicki! If it's in your budget, the Presto Electric Pressure Canner here: amzn.to/3wkRqVh is perfect for both a first time and an experienced canner. It can also be used as a water bath canner, although any large, tall stockpot can also be used as a water bath canner. It's super easy and straight forward. You can see my review of it here: th-cam.com/video/Ex-hu7zbZYQ/w-d-xo.html. Hope that helps!
@@growandpreserve Thx hon, I just bought it and all those supplies to use it and the paper too. Wish me luck. Got food, jars washed/dryed.. ready to can on Monday when canner shows up. I subscribed, need all the help I can get as 1st time canner. Got canning books too. 👍💕🇱🇷
Excellent! Welcome to canning! Feel free to ask questions along the way. You'll be a pro in no time. @@vickikock3592
@@growandpreserve Thank you, I was hoping you would ask. I have dried cranberries, raisins, black walnuts I want to save. Can I put them in glass mason jars, then use hand air pump to get air out to seal, or just put them in the jars??
I like to vacuum seal most anything I'm not going to get through in 6 months. For nuts, the freezer is best for nuts I won't get through in 3 months, but vacuum sealing is better than nothing. You shouldn't drive yourself mad with it. I don't want to re-vacuum seal things I use every day, but I'm fine having a reasonable amount of something that isn't locked and loaded for longer term storage. Make sense? @@vickikock3592
Instead of putting that canned bacon in the oven, try placing a few strips on paper towels and microwave about 10 seconds per slice. When the packaged cooked bacon goes on sale I’ve been keeping a package on the shelf. I microwave up 3 slices for myself. Your canning method is so much more cost effective ❤
Wendy, that's a great idea. I haven't tried it that way. I've been using the air fryer, but I'll try the microwave next time.
I had no idea you could can bacon! I just got done doing beef bone broth after watching your video. So now I have to try this 😃. I just found your channel and I love it 🥰
Welcome, Janet!
How long will these be safe on the shelf? Great video. In these strange global times preparing is a necessity.
In theory, as long as the jar stays sealed and is stored in reasonable conditions. Bacon is new for me, so I'm only a few months in. It's terrific, by the way. I've been doing sausage for years, but we do go through it regularly. As far as I know, 2-3 years is as long as a jar has managed to not get eaten. It always tastes perfect. I wouldn't hesitate to let it go longer.
Canned bacon is great! Best using thick sliced imo. I do 2 batches a year, still can't pull trigger on dry pack potatoes. I'll get there! Lol
I can't wait until the day you tell you did the potatoes! Glad you've found canned bacon so useful. I'm excited to have it on the shelf! Always glad to see you here, RS!
@@growandpreserve i will be doing the potatoes. I'll let you know
@@rschroeder6460 😘
Thank you for this video. This is perfect timing. My daughter wants to learn to can and sausage and bacon are on her list. My question for you is I know you said the sausage you could take out crisp up the bacon what you have in the pint jars can you take that out and crisp it up or is it pretty much done when you take it out of the jarafter canning
Yes, Robin. I find the bacon crisps up best in the airfryer, although a skillet works as well. In subsequent bacon canning sessions, I have taken to cooking the bacon a bit less than I did in this video. That gives me more time before burning to crisp it up for serving. Kinda wordy. Does that make sense?
@@growandpreserve yes makes total sense. I was just floored to cook it with the parchment paper. Never would I have thought that. Thanks so much
Yes, I put my hot pots and pans straight on my granite countertops and they have always been fine.
Good to know, M! Why does it make me so nervous?! 😕
I use towels or potholders on my granite countertops .
Me too!
You did so good, thank you for this much information, how long do they last ?
Thanks, Connie! My pleasure. I don't know why they wouldn't last as long as any other home canned food, as long as the seal is intact and storage conditions are good. However, as yet, I don't have any personal experience with storing the bacon for long periods. I go through sausage so quickly, I can't even seem to build up more much than a year's supply. The way we're eating through the bacon, I'm guessing it's going to be a similar situation. Maybe I need a full weekend of canning sausage and bacon! Glad to have you here, Connie!
Very interesting idea but I am not sure about not having liquid to can safely. And you have to bake it again to crisp it up. So not so sure I will do this one. But the sausage looks great.
I was skeptical too. In fact, I said in a previous video that I would never can bacon! Now this is the only way I do bacon. The sausage is also a total time and mess saver.
This looks so good. I bought 10 pounds to do this. Curious why you said next time you wouldn’t precook quite as long.. thanks
You're going to love it, Vicki! I would do a bit less pre-cooking so I have more crisping time available before it gets too dark. It still tastes great though!
Do you think that maybe an air fryer would have crisped the bacon, since the heating element is closer to the food? Or maybe use broil in the oven?
Yes! I do think either of those might have been better! Next time, for sure! Always good to see you here, GGMM!
Your video just popped into my feed. I love the idea as it frees freezer space. Have you canned sausage patties using this method? And I didn’t catch the # of pressure or time at pressure. Can you provide this information please?
Welcome, Louise! So glad to have you hear. These are processed at 10lbs of pressure (under 1000 ft) for 75 minutes for pints. I haven’t canned sausage Pattie’s in years, but I have done them this way before.
I knew you had done this video on canning sausage. I have not done that before, so I checked here first. I plan on canning ground sausage with some seasoning already in it ( onions, peppers, garlic plus herbs). This is one food I don't really want to dry, a basic seasoned sausage would be so handy to already have on hand. I will also watch your video on dry canning ground beef as I think what I want to do is a combination of this. Glad I found your channel. Since I am a new to eating any kind of meat, canning it is new to me, and you are helping me get up to speed with this skill. EDIT: How long did you cook the bacon before canning? And how much did you cook the sausage before canning?
So glad to have you here, Sukey! Having canned meats on hand is such a time and mess saver! I cook the bacon until about half done. For me, that's about 15-18 min in the oven. You want it to render most of its, yet still be pliable enough to fold and be able to continue cooking in the canner without getting too dark. You have some leeway here, so don't stress too much about it. Sausage and ground beef, I cook just until no longer pink. Be sure to pack the ground meats in reasonably well. The volume will sink substantially in canning.
@@growandpreserve thank you so much for this response!
Great idea! Thanks Carter!Maybe try the air fryer to crisp? 🤷🏼♀️
Indeed! That's what I should have done! Next time. Thanks for being here, Lisa!
I will be doing this method for sure. I have canned bacon, but it was raw; it fell apart when I cooked it. Maybe I will come across a good sale.
You will much prefer this way, I think. I've been throwing it in the air fryer at serving time (as many folks suggested), and I really couldn't tell the difference between canned and started from raw bacon. Glad to have you here, Lori!
You are so welcome. I have been watching and getting so many ideas from you today. Thank you, Carter!
I can't wait to try bacon! I've tried sausage a couple of times. Ground and patties. My sausage and ground hamburger always taste like potted meat. I love potted meat but I don't want all my ground meats tasting like it. 😔 Any idea what I could be doing wrong?
Hmmm. I wonder if they may be closer to raw than cooked when they go into the jar. The only time I've ended up with potted meat taste and texture is when I tried the rebel raw pack meatloaf in a jar. Wow, that was not the least bit what I wanted! What do you think?
Thank you for responding! I'm not sure, but I think I'll give it another try. The last batch sat on the shelf for years and ended up being cat food. Lol
I haven't tried the meatloaf. I think read more negative than positive.
BTW...I'm so glad that I found your channel! I binge watch whenever I can. ❤
I'm so going to be doing this. My husband is a Trucker and gone all week and I can do this for easy breakfast when he is home and he can take some with him as well. Thank You for sharing. Oh I forgot to ask. Where do you get the parchment paper?
What a great idea to send some bacon with him as well. He's going to love that! Thank you for being here, Tawana! This is the parchment paper I use: amzn.to/3JtIYWX. It makes the process very simple.
I am so excited to try this! Does the bacon need to be uncured?
Nope! Mine just happened to be.
Very interesting. I've watched other channels can the bacon in parchment, but they did it raw.
It would definitely save a big step, but I chose to get most of the mess out of the way before canning, so I don't have to deal with it as much when I open the jar. Either way is fine though! Happy to have you here, Katie!
I'm going to try that
Great! We’ve really been loving having bacon and sausage on the shelf!
are there plastics in that brown parchment paper? might it be better to use organic cotton muslin?
Hmmm...I'm not sure.
Great video 😊
Thank you!❤
Thanks, Samantha! Glad you’re here!
I have the Presto canner too and just put 7 wide mouth jars of bacon in to PC. However the jars floated and tipped over, so I put a couple of dinner plates on top to weigh them down and hopefully they will stay upright. Was that a problem for you? I’m sure that happened because there is no liquid added to the jars. Just wondering how you solved that problem? I’m hoping mine will stay upright! Are they ruined if not? Just curious. I’ve never faced this issue and can’t find much info on what to do if this happens.
I did have this one time. I topped the jars with another canner rack and added a couple of the squatty 1/2 or 1/4 pints filled with water on top.
Wanting to do bacon for the everybitcountschallenge but am wondering if it would work to do bacon pieces in the 4 oz jars as that would be just enough for me for a meal. Would that be to little of a jar- if so would I still process for 1 pint?
Mary, I do bacon "bits" (just smaller pieces) in 8 oz jars and find that the bacon will brown more in the smaller jar. I'm not sure how 4oz jars would turn out. Perhaps next time you process meat, you could try a jar or two of bacon in the 4oz jars?
@@growandpreserve That's a great idea to just do a trial run on a few jars!! Thanks so much! Never miss one of you videos!
Bacon... for me was the gateway meat. Now I have progressed to sausage.. Can't wait until we get our pigs.... Is canned bacon crunchy when opened and re-cooked.?
After re-cooking, the canned bacon is decently crunchy but not as crunchy as you could achieve fresh.
I use silicone trivets under my hot pans on granite
Yep! Me too.
I just finished canning 15 pints of hot sausage, we get our sausage in bulk from a local farmer. Next time I can, I will have to try canning some bacon also. Yumo!
15 pints of hot sausage! Awesome! That's one of my favorite things to keep on the shelf. I think you'll love the bacon too! Thanks for being here, Ken!
I canned bacon again today for the 2nd time (today I only got it jarred to can tmrrw). I cook mine at 375° for 22 min, double layer on the parchment and roll up 1lb per wide mouth pint. I always have to play around with which direction to fold & roll. I will have to try the chopped bacon in small jars. Though I eat bacon 95% of the time by itself, it's good in roasted cauliflower or Brussels with cheese sauce as a casserole type side dish.
My canning mentor started using a little cream of tartar in her canner instead of vinegar so the rings wouldn't get ruined so fast. The cream of tartar wipes off very easily (easier than the lime scale of hard water). My water isn't as hard as other places I've lived but I use a fair sprinkle in my water.
I think I need to hunt for an electric canner on fb marketplace. You've made me want one. We just changed over to a gas range and I haven't canned on it yet.
I also can my sausage the same way you did. I can keep it in the fridge and use a tablespoon for each of our egg scramble breakfast. I also watched Todd on That 1870s Homestead test a dozen or more spice blends for breakfast sausage so I now have that along with a kielbasa seasoning blend for when I get fresh ground pork on sale.
Thanks & Blessings for all your great videos!!! I'm binging a half dozen or more on a day once or twice a week. I just watched your apple cranberry chutney video but didn't get a comment in. I've never had chutney but it sounds like I need to go back & write down what all you put in it.
Many Blessings from Deborah in West Virginia! 🧡
Great info and ideas, Deborah!
I have canned bacon for years this way ...the only difference I don't pre cook it... I just wrap it up in butcher or parchment paper and can it that way ..saves lots of steps that way and comes out the same way only it cooks in the paper in the canner
Nice, YAYA!
what about water bath canning, wouldn't that work as well, if so how long should i keep them in the water bath and should I cover the jars with water?
I'm not really familiar with water bathing low acid foods. As I understand it, the Amish water bath meats for 3 hours, but I just have no experience with this.
I wonder if reheating the bacon in your air fried would crisp it up more? Your finished product looked a lot like the pre-cooked bacon I've been buying, that reheats and even crisps up, in the .microwave, in 30 seconds!
Yep. The air fryer was perfect. Thanks!
I always use trivets or towel.
Right there with you!
Carter, how long did you pressure can the bacon for
75 minutes for both pints and half pints.
Yep Carter, you are definitely a rebel now lol. I love it. I have not tried canning bacon yet. Like you, I have canned sausage. I will have to give it a go. BTW, you wouldn't happen to have a link to a video of your sausage dressing would you? That sounded really good. Great video!!
Thanks, BC! I don't have a video on the dressing, but it's super easy. Bread crumbs, sauteed onions, cooked sausage crumbles, sage, thyme and chicken broth. Mix it all together, pack it firmly in a dish. Top with several pats of butter and bake at 350 for 45-60 min.
@@growandpreserve thank you!!
Could you cook sausage in patties and separate with parchment paper in a pint jar and can?
Cooked sausage patties work well, but I don't think they need the parchment since they will hold their shape in processing.
When I partially cooked my bacon, I layered on paper towels til I was finished with it all. When I canned it, there was Very little fat so the taste was not as good - almost bland. Should I Not have layed on the paper towels? Thanks
Just pre-cooking the bacon should get out enough fat to prevent sealing issues. I like to have enough fat left in my jars to reheat/crisp whatever it is.
Thank you
Help! I am trying to can up some bacon but they are floating. I’m using an electric presto pressure canner with pints and not sure what to do.
So sorry, Cole. I'm just now seeing this. If this happens, I put a second rack (or a silicone pot holder) on top of the floating jars and add a few water-filled short jars with no lid (like the Ball 4oz or the Kerr 8 oz. I'm sure I didn't get to you in time, but I hope you found a solution!
Thank you!
I've had granite counter tops for 30 years, never have had a problem placing hot pans straight on them.
Wow! Thanks!
Would you absolutely need parchment paper to can bacon. I think it could be done without the paper. Love your channel!!❤
Yes, it certainly could. The parchment is there to try to keep it in somewhat neat and separate strips. Truth be told, it still doesn't come out in perfect strips. Do what suits you. So glad to have you here, Linda!
I am dry canning 10 pints of sausage right now. I may do some bacon later this evening. 😊
Woohoo! These are both so handy to have on the shelf. We had a jar of bacon with breakfast this morning. :-)
The concern I would have with the granite would be thermal shock. I would air on the side of caution and place a towel. The worst thing would be having to replace a cracked countertop. You’d never know if the granite has a hairline crack…until you put a hot pan on it. 😱
Don’t take it for granite….lol
And there's my morning chuckle! Thanks, Kelly!
I've had a granite countertop for years.
Never had a problem putting a hot pan on it.
A friend of mine had granite installed and put a hot pan on it and it caused a major crack! Store said it must have had a flaw in it. The whole thing had to be replaced.😮
I definitely can bacon all the time when it's on sale. It's only "rebel" because it hasn't been tested. But the funding for testing has been cut... so nothing is tested anymore! My freezer can only hold so much and last so long. I've opened par-cooked bacon after 4 years and it's still perfect! This week my local market has 40-ounce packages of thick-cut bacon for $5.65 each! Guess what I'm doing?😆🥓🥓🥓
Yum! Happy canning!
What was the time of the bacon pices ? Thank you 😊
75 minutes in a pressure canner for pints or smaller.
Have you ever dry canned sausage patties?
I haven't, but many folks here have. From what I've heard, it works well if you don't completely cook the sausage through before canning. Just brown the outside. Is this something you do, or just curious?
@@growandpreserve Just curious about the process. Have seen precious little about it on TH-cam. My husband really likes sausage patties.
@@vickipeterson8679 I'll put it on my list for this Fall, Vicki!
I did up a small batch this past Monday. I used a thick sliced bacon that I had on hand. I par baked it and did the parchment thing. I pressure processed the pints for 75 minutes. When I opened a jar to test it the bacon was mushy. The flavor was good but the texture… not so much. I put 10 strips parchment wrapped into each jar.
Why did it turn out mushy? Did I put too much in each jar?
Any ideas?
Jill, I'm not sure. My thought is that it's likely the thick cut bacon. How did you reheat after you opened the jar?
@@growandpreserve, we tried reheating in a skillet but the bacon just fell apart.
I’m thinking that the thick cut bacon just had too much moisture in it.
I’ll try it again with regular cut bacon and see what happens.
@@JillHickey-wc7mb Please let me know. I've canned several rounds of bacon now, just to keep up with demand. Let's get it right for you.
I’ve been so excited watching your videos. I’ve been away from canning for a while but I’m diving back in and enjoying it thoroughly. I’ll be buying potatoes tomorrow to dry can some wedges and hash browns.
How long do you process the sausage and the bacon??😮😮😮😮😮
75 minutes for pints and smaller, Patricia.
@@growandpreserve th hank you! I enjoy your videos!