Thank you I have canned bacon with parchment paper and I have canned bacon without parchment paper doesn't matter it turns out the same crumbly with lots of grease it's awesome. And I have found smaller jars works the best for me with bacon especially if you have no refrigerator after you open the bacon you do not want to waste a bunch of bacon that you can't eat especially in hard times less is better.
Hi Vickie, Wow!! I woke up to find this video in my notifications this morning! 🎉What a delight to watch you can while I drink coffee… it’s like being in the kitchen with you! You made my day! To me, it doesn’t matter how many people have canned bacon on TH-cam… I want to see you do it! You are the best teacher! And I just love watching you my sweet friend! What a great stock pile of bacon you are going to have. This looks so good. I look forward to seeing you use some in upcoming recipes! You have the most amazing well stocked pantry!! Love, Mary❤️😘❤️
Hi Mary, thank you! I love having all of this bacon on the shelf, ready to use. LOL, and so do Brian and Shana! They can use it up pretty quickly! Love you! ❤️
My first experiment was about six years ago, and I used cheap bacon, I use parchment paper. I just popped open my last quart jar, I then cook it up in a carbon steel frying pan on woodstove. It crumbles nicely for Omelets.
Bacon is one meat I haven't canned yet, I just never thought I had no need to, but now, I'm thinking it would be handy for salads , casseroles, quiches, ect. So you've talked me into it, but I think I want to cut the bacon into smaller pieces, I guess that would be ok? Thanks for sharing your knowledge, God Bless,xoxoxo
Wait until I get my video uploaded showing how I use it. You really don’t need to cut it into smaller pieces. It’s gonna do it all by itself! Love you, and God bless!
Thank you! We got a good sale on ham and ham is just bacon with more lean meat so this is perfect for us. Thanks for sharing your wisdom and experience!
Recently I canned ground chuck and all remained sealed. I really enjoy canning, I find it very relaxing. I also like having the convenience of having certain foods at my fingertips. I cannot stand for long periods of time as I have back pain and neuropathy. I cook often in my instant pot and just dump foods in. I don't know where they sell ends and pieces, but if I found it, I would buy that. I make quiches, omelettes, bourguignon, egg bites and beans. Hubs loves my cooking and I think having this precooked bacon on hand would be very useful for me. Thank you for this video. I've been canning on and off for a year and I look forward to trying this. Thank you.
I usually find packages of ends and pieces off to the side, or above the packages of bacon. Occasionally it will be in the meat counter. If not, check out a local butcher shop. I have canned strips of bacon stuffed in the jar too, but our favorite is the ends and pieces. Good luck!
I have never canned any meats. This looks so good and I can see so many uses for this. Thanks for sharing and I love your videos.. so informative and detailed. Beautiful lady with a beautiful soul. 😘😘😘
Thank you Vickie for the video. I love the canned bacon but EVERY time mine would come out crumbly when using parchment paper so why bother with that step. I appreciate your straight forwardness.
I have used my regular canner for canning bacon and I've use my presto pressure canner for canning bacon and both work awesome but I do like my Presto canner the most it's so push a button leave it and go it's awesome but if the power goes out I am so grateful for a regular canner
Cool video.. Thnks Me and my wife are fixing to can are own pickles from are garden. It will be my first time. My mom always canned when we were growing up . we always had canned jelly from what we called thicket plums that grow on the dirt roads.
What part of Texas? I’m originally from San Antonio. I think meats are one of the easiest things to can. A pressure canner is a very worthwhile investment. Start with a Presto if you aren’t able to get an All American. Please let me know if you have any questions. I would be happy to help!
San Angelo, Clear Lake and now Conroe, Texas This method seems a whole lot easy than the parchment method. Ty. Gonna have to try this ❤. Can’t go wrong with bacon 🥓
Is there any way you can show us how you use the canned bacon after you have jarred it up? I'd love to see a video where you use it. Thank you for all you do for us Vickie! LOVE your videos!!!!!!
Absolutely!!! I am recording a video as we speak! It may be a few days before I get it edited and uploaded, but it will be on it’s way! LOVE canned bacon!
Nancy Howell, that will probably be in the future too. I use them for so many things! Pinto beans, green beans, macaroni and cheese - amazing! But I have a different use on it’s way!
I used bacon ends. Cheaper and a lot of times you get chunks of meat. I separated out the bigger pieces of fat and canned them in their own jars. This,wY I have bacon fat and bacon which have their own uses.
I have never seen bacon bits sold like this in my stores, I’ve seen it on TH-cam videos however. I’m going to have to ask when I go to the store. I have never canned bacon before, I just have not had a need because I always feel like you have to cook it after it comes out of the jar. But I may try it just because it seems interesting. I do love having canned meat on my shelves!
vickie Y I don’t believe they sell bacon like this in any store. I do know there is such a thing as canned bacon (Yoder’s), but have never tried it. For me it is a convenience. If I am using bacon in a recipe, I have to thaw it (I buy and keep in freezer), then cut it into strips, then cook. This allows me to just put in a pan, fry for a short time to brown, then it’s ready. It’s also good for things such as camping trips, because it doesn’t need refrigeration. Originally I did this because my freezer door wasn’t closed all of the way. I canned a lot of meats that day to keep from losing them, but loved the end result.
I have kept and used jars of bacon over 8 years later, but obviously earlier would be better. It absolutely must be canned carefully under clean conditions, but as long as the jar is sealed well and stored properly it should be ok. I always inspect the jar looking for any problems, then open it and view and smell.
thank you for a no nonsense tutorial! will look into your others. one question: why do you add vinegar during your processing? my canner is made of aluminum, and it's gasket is made of silicone will the vinegar harm them?
That’s amazing how you come up with that recipe about that bacon! Do you just take it out of the jar and have it for breakfast with your eggs or whatever you decide to eat. I love your recipe ‘& your amazing idea, May God Bless you
Tattler lids are new to me kinda scared of them. Ive canned mmy whole live but its really hard to find reg flats so im jumpping in with both feet. I willbe ordering this week. Thanks for this great video !
You can do it! You might want to check out Harvest Guard lids. They are like Tattlers, and I have really been impressed with their customer service (NOT a paid endorsement).
hi lovely lady, i really love watching you ladies can food! It's something really foreign to me until i started watching utube & i've learnt a lot. question? how do you know that the tatler lids have sealed properly seeing they don't ping? xxx
Hello sweet sister, the Tattler lids don’t ping, but they do draw down, just like regular canning lids. They will become concave, and if you pick them up by the edges of the lid, it will support the weight of the jar.
Vickie's Country Home thanks for the info👍🏻 i hope you don't get any key board warriors preaching to you , i've watched others that gave canned things like bacon or butter and they've received a lot of crap about it. I love how thorough you are with tamping and cleaning, i love watching you, you're a great teacher ❤️
I just did 2 pint jars. Thought i pack enough in there. Now that thier done they are only 1/2 full and have the grease that low too. Are they still good? Will they keep? Newbie here.
They will be fine, but I would use them up within a year or so. Next time really work the bacon down. I find I get about one pound per pint, or 1/2 pound per half pint.
Question: I heard not to pack bacon because fat may bubble up and not seal. I canned yesterday I only pack them have way and had steam on the inside on top but seemed properly sealed. I cleaned the jar w vinegar after filling. Is it possible to be done condensation inside jar and then get sealed? I was gently washing jars after processing and noticed steam condensation in some of the jars. I don’t know answer so decided to not store them but eat them. Any input? Thx 🙏
I have been canning bacon for over 10 years. I always pack then to 1” headspace, and have never had any problems. Yes the fat will bubble up, but they always seal (just be very sure to clean the rims VERY well).. After 24 hours I thoroughly wash the jars with soapy water, then lift the jar by the edges of the lid (not ring). I have had jars on my shelf for over 5 years after I had a freezer fail. That was a long night of canning!!! But all sealed beautifully, and when I opened the last jar after 5 years, it was still as wonderful as it was right after canning. I’m not sure what the condensation was. Could it have been bacon fat, or maybe it was just some water added to the bacon. Always, always always, if you aren’t sure, then freeze or use. But, I will say, I absolutely love home canned bacon, and I have never had it go rancid.
I am wanting to try this for the everybitcounts challenge. Could you please tell me clarify how many 1/2 pints per pound of bacon. I got a little confused which is normal for me!! :)
Would like your personal opinion on how long you have waited to open a jar, and/or how long you would be willing to wait to open one if you had any left, LOL! What I have heard is all over the place, from no more then 3-4 years, to if the seal is still good, the food is safe. I am inclined to want to be able to store it as long as possible. Thank you.
The longest I have kept and used bacon was 6 years. It was fine, and still tasted good. I had a freezer go out, and I canned a lot of bacon. I finally used it all up!
I’m going to give this method a try. Bacon is on sale so I will get a couple of pounds and do ½ pints. Be nice to have as a treat and flavoring with my canned green beans. Thanks for your excellent presentation. Curious about Tattler lids and if they are worth the extra cost, especially when lids might not be easily available.
As long as lids are easily availble, at a good price, then I would use those. I can usually find Tattlers for about $12 - $15 per dozen, so considering they can be used around 10 times, they are cost effective for me.
I canned bacon for the first time earlier this year. I used the parchment paper method. NEVER AGAIN!! i also cooked some bacon and canned it without the parchment paper. I finally used it for a casserole. NICE! iT didn't have a bunch of grease and I was able to just chop it up and throw it in the casserole. Now I am ready to can more bacon and will cook it pretty much til done and can it without the parchment paper. I did open one of those jars canned in parchment paper and it was messy and the bacon was in bits and pieces! YUCK. Go figure.
I totally agree. I've made bacon using the paper and every time it came out crumbly anyways. I said never again also. But I really do like having bacon on the shelf so I'll save myself the hassle and skip that step. This way will be perfact for me.
It’s me again !! Did you get the seals and the jars together! Would you know the website . I’ve been putting in seals and nothing is coming up but jars
I understand you didn’t want no by sticking your fingers in your Shea butter! I’ve been trying to figure out how to find them I saw you use on this afternoon! I’ve been wanting some I have the seals for my product I didn’t know how to find them ! Because I have been putting in for them enough was coming up for me! I would appreciate your help
This video is so old you may not notice my comment. I am so very new to canning other than pickles and jams and fruits. I love adding ham hocks to all my beans, fresh and dry. How can I can ham hocks? Thinking maybe to slow cook them for awhile and then pack them, bone and all, in the jars, if they fit. Or maybe pull the meat then and pack in the juices in the slow cooker. Maybe cook them in the Insta pot? What would you do?
I haven’t tried canning with ham hocks. I think they might be too much to can with beans, but maybe the meat and juices would work. I do love the flavor of them!
Have you tried keeping a ring on jar?protects the rim from too much grease ,and you can still use a clean ring to seal with, lord knows I have tons of rings...
I kept the rings on until the next morning, then removed them to clean the jars. I do not store my jars with the rings on. If there is a false seal, as there was on the one pint, the jar could possibly reseal, which could allow botulism. I prefer storing with no rings, so that I can be sure of the safety.
Yes, a lot of grocery stores have bacon ends and pieces, but I usually have to look for them. They tend to put them at the top or sides of the bacon display, and sometimes I have found them in the meat section.
Look at all that beautiful bacon grease! Haha! Would love to see a video of how you use it. I’m brain dead right now and can’t think of anyway to use it. All I can imagine is maybe in green beans or pintos or use the fat for cooking something. Dumb canning question. Why are the air pockets when canning? I watch a lot of canning videos and know that you always “debubnle debubble debubble”. But why? And what is the purpose of such exact measurements of headspace? I know I’m probably dumb but when it comes to canning, all I know is what I see on TH-cam. So far. Want to learn someday. 😁
LOL! It looks like so much, but there was 1/4 cup of bacon grease in a pint. Not as much as it looks like. Most of it is bacon. I recorded a video last night of one way to use it, but there are so many! My favorites are to fry it up to brown it, then use it in casseroles, macaroni and cheese, breakfast tacos, pretty much anywhere you would use crumbled bacon. And there are no dumb canning questions. The reason that it is so important to debubble, is when you fill a jar, there are almost always air pockets left (except maybe for liquids). It is important to leave the right amount of headspace, because when the jar is under pressure, the contents tend to expand. So if you don’t debubble, or measure headspace correctly, the contents can expand and press under the seal. That can cause food particles to interfere with the seal, and not only lose the food, it could also cause a false seal, and risk botulism. Canning is an investment of time and money, so it is really important to follow directions carefully, including headspace and debubbling. I hope that answered your question?
I have had some on the shelf for years! I have not had any go rancid, but maybe they need oxygen for rancidity? I don’t know, but mine were still good.
Great video Vicki :) When I lived in Alaska, I was shocked to find you could buy canned bacon. www.canned-bacon.com/ And I decided, if they can do it, so can I. I am with you, It is a fantastic way to preserve it without a freezer.. Thanks for making people aware of this.. Thanks for sharing :)
Absolutely! No, it isn’t an approved recipe, but approved recipes mean funding to research. I choose to make this for my family, and everyone needs to decide that for themselves. But, bacon...
I love canning bacon but can never find bacon strips or pieces anywhere in my area. I have to wait until regular bacon goes on sale. Great video -- I hope others will try this great preservation method :-)
I love this. It is all about flavor, and all of us eat little pieces of bacon. It does not need to look pretty! All will be eaten.
Thank you I have canned bacon with parchment paper and I have canned bacon without parchment paper doesn't matter it turns out the same crumbly with lots of grease it's awesome. And I have found smaller jars works the best for me with bacon especially if you have no refrigerator after you open the bacon you do not want to waste a bunch of bacon that you can't eat especially in hard times less is better.
I don't like crumbled paper with my crumbled bacon! lol. Just bacon! No paper.
Your videos are timeless and so easy to follow. Thanks so much!
Hi Vickie, Wow!! I woke up to find this video in my notifications this morning! 🎉What a delight to watch you can while I drink coffee… it’s like being in the kitchen with you! You made my day! To me, it doesn’t matter how many people have canned bacon on TH-cam… I want to see you do it! You are the best teacher! And I just love watching you my sweet friend! What a great stock pile of bacon you are going to have. This looks so good. I look forward to seeing you use some in upcoming recipes! You have the most amazing well stocked pantry!! Love, Mary❤️😘❤️
Hi Mary, thank you! I love having all of this bacon on the shelf, ready to use. LOL, and so do Brian and Shana! They can use it up pretty quickly! Love you! ❤️
Two of my favorite ladies right here❤ @marysnest and @vickiescountryhome 🥰
My first experiment was about six years ago, and I used cheap bacon, I use parchment paper. I just popped open my last quart jar, I then cook it up in a carbon steel frying pan on woodstove. It crumbles nicely for Omelets.
Bacon is one meat I haven't canned yet, I just never thought I had no need to, but now, I'm thinking it would be handy for salads , casseroles, quiches, ect. So you've talked me into it, but I think I want to cut the bacon into smaller pieces, I guess that would be ok? Thanks for sharing your knowledge, God Bless,xoxoxo
Wait until I get my video uploaded showing how I use it. You really don’t need to cut it into smaller pieces. It’s gonna do it all by itself! Love you, and God bless!
Thank you! We got a good sale on ham and ham is just bacon with more lean meat so this is perfect for us. Thanks for sharing your wisdom and experience!
Been doing ours for years! Good stuff. Love Tattlers!!! I can store bought butter too...LOL
I was wondering about butter. That's awesome!!
Recently I canned ground chuck and all remained sealed. I really enjoy canning, I find it very relaxing. I also like having the convenience of having certain foods at my fingertips. I cannot stand for long periods of time as I have back pain and neuropathy. I cook often in my instant pot and just dump foods in. I don't know where they sell ends and pieces, but if I found it, I would buy that. I make quiches, omelettes, bourguignon, egg bites and beans. Hubs loves my cooking and I think having this precooked bacon on hand would be very useful for me. Thank you for this video. I've been canning on and off for a year and I look forward to trying this. Thank you.
I usually find packages of ends and pieces off to the side, or above the packages of bacon. Occasionally it will be in the meat counter. If not, check out a local butcher shop. I have canned strips of bacon stuffed in the jar too, but our favorite is the ends and pieces. Good luck!
I have never canned any meats. This looks so good and I can see so many uses for this. Thanks for sharing and I love your videos.. so informative and detailed. Beautiful lady with a beautiful soul. 😘😘😘
I think meats are the easiest thing to can, and I love having them on my shelf for quick meals. Thank you so much! ❤️🤗
I learned last month.been canning meats like crazy..just do it!
Thank you Vickie for the video. I love the canned bacon but EVERY time mine would come out crumbly when using parchment paper so why bother with that step. I appreciate your straight forwardness.
Thank you so much Vicki I so enjoyed your video on canning bacon and bless you
I really enjoy your videos I’ve been watching them all four hours! I have learned a lot
I have used my regular canner for canning bacon and I've use my presto pressure canner for canning bacon and both work awesome but I do like my Presto canner the most it's so push a button leave it and go it's awesome but if the power goes out I am so grateful for a regular canner
never thought about canning bacon, great idea thanks
Thank you .. Going to try.. My daughter has been doing for a time.
Cool video.. Thnks Me and my wife are fixing to can are own pickles from are garden. It will be my first time. My mom always canned when we were growing up . we always had canned jelly from what we called thicket plums that grow on the dirt roads.
What part of Texas? I’m originally from San Antonio. I think meats are one of the easiest things to can. A pressure canner is a very worthwhile investment. Start with a Presto if you aren’t able to get an All American. Please let me know if you have any questions. I would be happy to help!
@@VickiesCountryHome Were from Abilene in west Texas. And I will sure let you know how it goes. Thank you!!
Been there. Glad to have another Texan friend! Welcome!
San Angelo, Clear Lake and now Conroe, Texas
This method seems a whole lot easy than the parchment method. Ty. Gonna have to try this ❤. Can’t go wrong with bacon 🥓
We lived next door to Clear Lake for a while in League City, years ago!
Wonderful video!
Is there any way you can show us how you use the canned bacon after you have jarred it up? I'd love to see a video where you use it. Thank you for all you do for us Vickie! LOVE your videos!!!!!!
I would like to know also. Maybe a pot of beans?
Absolutely!!! I am recording a video as we speak! It may be a few days before I get it edited and uploaded, but it will be on it’s way! LOVE canned bacon!
Nancy Howell, that will probably be in the future too. I use them for so many things! Pinto beans, green beans, macaroni and cheese - amazing! But I have a different use on it’s way!
Yes. Surprise us.
Cant wait to seewhat you have COOKED up....lol ;)
I have found I do not have to pack it down like you're saying push it down but not nothing radical works great
This looks like a good homemade ideal
Ohh this is a lot of bacon for many good meals
Thank you dear friend! Blessings!
I used bacon ends. Cheaper and a lot of times you get chunks of meat. I separated out the bigger pieces of fat and canned them in their own jars. This,wY I have bacon fat and bacon which have their own uses.
Great video. I love canning meats. A few days ago, I canned 14 quarts of chicken !
That is another thing that I love to can! I love being able to go into my pantry and put together a meal quickly!
Thanks,Vicki!
Good info and nice instructions.
Thank you!
I have never seen bacon bits sold like this in my stores, I’ve seen it on TH-cam videos however. I’m going to have to ask when I go to the store.
I have never canned bacon before, I just have not had a need because I always feel like you have to cook it after it comes out of the jar. But I may try it just because it seems interesting. I do love having canned meat on my shelves!
vickie Y I don’t believe they sell bacon like this in any store. I do know there is such a thing as canned bacon (Yoder’s), but have never tried it. For me it is a convenience. If I am using bacon in a recipe, I have to thaw it (I buy and keep in freezer), then cut it into strips, then cook. This allows me to just put in a pan, fry for a short time to brown, then it’s ready. It’s also good for things such as camping trips, because it doesn’t need refrigeration. Originally I did this because my freezer door wasn’t closed all of the way. I canned a lot of meats that day to keep from losing them, but loved the end result.
Great video! Thanks for the idea👍🏽♥️kt
Thanks!
Thank you!
Thanks for this, my friend❤I want to try this❤katie
I’ve canned it. I love it
Thanks for sharing
I love your videos, Vickie ❤️☺️
Thank you!
One more question: is there any truth to fat and oils getting rancid after 6-12 months? Thank u!
Curious. I thought we needed 90 minutes for meat for higher altitudes. Do you do the 75 minutes due to cold start and slow finish?
These are pints, so 75 minutes. Quarts require 90. minutes.
What is the shelf life of the canned bacon? Thank you for the great video. We are just starting to can meat.
I have kept and used jars of bacon over 8 years later, but obviously earlier would be better. It absolutely must be canned carefully under clean conditions, but as long as the jar is sealed well and stored properly it should be ok. I always inspect the jar looking for any problems, then open it and view and smell.
thank you for a no nonsense tutorial! will look into your others. one question: why do you add vinegar during your processing?
my canner is made of aluminum, and it's gasket is made of silicone will the vinegar harm them?
#DMjo9zn-
Read your booklet that came with the Canner.. but, if we have Hard Water the Jars will turn Cloudy.. so the Vinegar prevents this.
That’s amazing how you come up with that recipe about that bacon! Do you just take it out of the jar and have it for breakfast with your eggs or whatever you decide to eat. I love your recipe ‘& your amazing idea, May God Bless you
The bacon is fully cooked, but not browned. I dump it in a skillet and brown it, then use it in recipes. Blessings!
Great video as always.👍👍👍👍👍👍👍👍👍👍
Thank you!
Tattler lids are new to me kinda scared of them. Ive canned mmy whole live but its really hard to find reg flats so im jumpping in with both feet. I willbe ordering this week. Thanks for this great video !
You can do it! You might want to check out Harvest Guard lids. They are like Tattlers, and I have really been impressed with their customer service (NOT a paid endorsement).
I like your method that’s the way I do it also quick and easy who cares what it looks like LOL
Wow!
have seen these in my grocerie stores here in ONTARIO CANADA FROM NOW i WILL BE DOING IT THIS WAY cheaper beautiful
hi lovely lady, i really love watching you ladies can food! It's something really foreign to me until i started watching utube & i've learnt a lot.
question? how do you know that the tatler lids have sealed properly seeing they don't ping?
xxx
Hello sweet sister, the Tattler lids don’t ping, but they do draw down, just like regular canning lids. They will become concave, and if you pick them up by the edges of the lid, it will support the weight of the jar.
Vickie's Country Home thanks for the info👍🏻
i hope you don't get any key board warriors preaching to you , i've watched others that gave canned things like bacon or butter and they've received a lot of crap about it.
I love how thorough you are with tamping and cleaning, i love watching you, you're a great teacher ❤️
Thank you Del. I made it very clear that it isn’t an approved recipe, so it’s their choice if they continue to watch the video. Love you!
I just did 2 pint jars. Thought i pack enough in there. Now that thier done they are only 1/2 full and have the grease that low too. Are they still good? Will they keep? Newbie here.
They will be fine, but I would use them up within a year or so. Next time really work the bacon down. I find I get about one pound per pint, or 1/2 pound per half pint.
Please record at a higher volume. If I have ANY back ground noise on my end-can't hear you at full volume. Thank You. Love your videos.
Question: I heard not to pack bacon because fat may bubble up and not seal.
I canned yesterday I only pack them have way and had steam on the inside on top but seemed properly sealed. I cleaned the jar w vinegar after filling. Is it possible to be done condensation inside jar and then get sealed? I was gently washing jars after processing and noticed steam condensation in some of the jars. I don’t know answer so decided to not store them but eat them. Any input? Thx 🙏
I have been canning bacon for over 10 years. I always pack then to 1” headspace, and have never had any problems. Yes the fat will bubble up, but they always seal (just be very sure to clean the rims VERY well).. After 24 hours I thoroughly wash the jars with soapy water, then lift the jar by the edges of the lid (not ring). I have had jars on my shelf for over 5 years after I had a freezer fail. That was a long night of canning!!! But all sealed beautifully, and when I opened the last jar after 5 years, it was still as wonderful as it was right after canning. I’m not sure what the condensation was. Could it have been bacon fat, or maybe it was just some water added to the bacon. Always, always always, if you aren’t sure, then freeze or use. But, I will say, I absolutely love home canned bacon, and I have never had it go rancid.
I am wanting to try this for the everybitcounts challenge. Could you please tell me clarify how many 1/2 pints per pound of bacon. I got a little confused which is normal for me!! :)
I get 1 lb per pint, so 2 half pints per pound.
Oh Vickie lives in Reno Nevada.
perfect for quiche
Omelettes, green beens, baked beans!
Hi
I love your video
But, I have a question
So after canning the bacon
Is the bacon ready to eat, or do I take it out of jar, and cook it. Thank you
The bacon is fully cooked in the jar, but not browned. I usually pour it out of the jar into a skillet, brown, then use as needed.
Ok I got it now
Thank you so much for responding to me.
Would like your personal opinion on how long you have waited to open a jar, and/or how long you would be willing to wait to open one if you had any left, LOL! What I have heard is all over the place, from no more then 3-4 years, to if the seal is still good, the food is safe. I am inclined to want to be able to store it as long as possible. Thank you.
The longest I have kept and used bacon was 6 years. It was fine, and still tasted good. I had a freezer go out, and I canned a lot of bacon. I finally used it all up!
Not an overkill. Its a precaution.
I’m going to give this method a try. Bacon is on sale so I will get a couple of pounds and do ½ pints. Be nice to have as a treat and flavoring with my canned green beans. Thanks for your excellent presentation. Curious about Tattler lids and if they are worth the extra cost, especially when lids might not be easily available.
As long as lids are easily availble, at a good price, then I would use those. I can usually find Tattlers for about $12 - $15 per dozen, so considering they can be used around 10 times, they are cost effective for me.
I canned bacon for the first time earlier this year. I used the parchment paper method. NEVER AGAIN!! i also cooked some bacon and canned it without the parchment paper. I finally used it for a casserole. NICE! iT didn't have a bunch of grease and I was able to just chop it up and throw it in the casserole. Now I am ready to can more bacon and will cook it pretty much til done and can it without the parchment paper. I did open one of those jars canned in parchment paper and it was messy and the bacon was in bits and pieces! YUCK. Go figure.
I totally agree. I've made bacon using the paper and every time it came out crumbly anyways. I said never again also. But I really do like having bacon on the shelf so I'll save myself the hassle and skip that step. This way will be perfact for me.
It’s me again !! Did you get the seals and the jars together! Would you know the website . I’ve been putting in seals and nothing is coming up but jars
I believe you are looking for Tattler lids. Here is an Amazon link for the wide mouth: amzn.to/2J9MlEn
Deus a abençõe, video maravilhoso, forte abraço do Brasil.
I just love canned bacon totally diff taste
Blessings ❤️
Why separate the bacon, to then press it down hard? lol Mash it together?
I understand you didn’t want no by sticking your fingers in your Shea butter! I’ve been trying to figure out how to find them I saw you use on this afternoon! I’ve been wanting some I have the seals for my product I didn’t know how to find them ! Because I have been putting in for them enough was coming up for me! I would appreciate your help
Try Wholesale Supplies Plus for the seals. Very inexpensive.
This video is so old you may not notice my comment. I am so very new to canning other than pickles and jams and fruits. I love adding ham hocks to all my beans, fresh and dry. How can I can ham hocks? Thinking maybe to slow cook them for awhile and then pack them, bone and all, in the jars, if they fit. Or maybe pull the meat then and pack in the juices in the slow cooker. Maybe cook them in the Insta pot? What would you do?
I haven’t tried canning with ham hocks. I think they might be too much to can with beans, but maybe the meat and juices would work. I do love the flavor of them!
Have you tried keeping a ring on jar?protects the rim from too much grease ,and you can still use a clean ring to seal with, lord knows I have tons of rings...
I kept the rings on until the next morning, then removed them to clean the jars. I do not store my jars with the rings on. If there is a false seal, as there was on the one pint, the jar could possibly reseal, which could allow botulism. I prefer storing with no rings, so that I can be sure of the safety.
I like your idea for Bacon
Do you purchase this bacon at a big grocery store?
Yes, a lot of grocery stores have bacon ends and pieces, but I usually have to look for them. They tend to put them at the top or sides of the bacon display, and sometimes I have found them in the meat section.
Look at all that beautiful bacon grease! Haha! Would love to see a video of how you use it. I’m brain dead right now and can’t think of anyway to use it. All I can imagine is maybe in green beans or pintos or use the fat for cooking something.
Dumb canning question. Why are the air pockets when canning? I watch a lot of canning videos and know that you always “debubnle debubble debubble”. But why? And what is the purpose of such exact measurements of headspace? I know I’m probably dumb but when it comes to canning, all I know is what I see on TH-cam. So far. Want to learn someday. 😁
LOL! It looks like so much, but there was 1/4 cup of bacon grease in a pint. Not as much as it looks like. Most of it is bacon. I recorded a video last night of one way to use it, but there are so many! My favorites are to fry it up to brown it, then use it in casseroles, macaroni and cheese, breakfast tacos, pretty much anywhere you would use crumbled bacon.
And there are no dumb canning questions. The reason that it is so important to debubble, is when you fill a jar, there are almost always air pockets left (except maybe for liquids). It is important to leave the right amount of headspace, because when the jar is under pressure, the contents tend to expand. So if you don’t debubble, or measure headspace correctly, the contents can expand and press under the seal. That can cause food particles to interfere with the seal, and not only lose the food, it could also cause a false seal, and risk botulism. Canning is an investment of time and money, so it is really important to follow directions carefully, including headspace and debubbling. I hope that answered your question?
Can you fry a jar up to see the final product?
Already working on a video for that! Maybe in the next week.
Vickie's Country Home seen the video and was quite impressed with the results. Thanks for sharing!
How long will it keep before going rancid
I have had some on the shelf for years! I have not had any go rancid, but maybe they need oxygen for rancidity? I don’t know, but mine were still good.
Is this the same way to do Canadian bacon?
I would imagine it is similar, although I have never tried it. You might want to use broth or water in that though.
Great video Vicki :) When I lived in Alaska, I was shocked to find you could buy canned bacon. www.canned-bacon.com/ And I decided, if they can do it, so can I. I am with you, It is a fantastic way to preserve it without a freezer.. Thanks for making people aware of this.. Thanks for sharing :)
Absolutely! No, it isn’t an approved recipe, but approved recipes mean funding to research. I choose to make this for my family, and everyone needs to decide that for themselves. But, bacon...
Was process time for both pints and 1-2 pints 75 mins
Pints and half pints process for 75 minutes.
Hi Aunt V
You can bacon YES i can alot of meats
I love canning bacon but can never find bacon strips or pieces anywhere in my area. I have to wait until regular bacon goes on sale. Great video -- I hope others will try this great preservation method :-)
At my local grocery, sometimes it is with hams, or in the meat cooler, and sometimes it is with the bacon and lunch meats. I hope you can find it.
What is shtf please?
Sh*t Hits The Fan, = emergency situations, tuff times.
has your daughter been found?