I've always been nervous to branch out into areas other than streamline canning (i.e., jams, beans, pickles, yawn) but your videos are giving me a bit more courage. I love that you do things like take things off of the shelf a year after preserving and taking them for a test drive for us. Thanks!
I remember watching my grandmother can foods, and silently laughing at her because I knew we had a large freezer and electricity. After a recent tornado and a week of being without electricity I'm no longer laughing.
We all get wisdom with age. I hope your getting stocked up, this may be a rough winter and food prices are going ⬆️. Much love to you and your grandmother. Your a child of the Almighty, written in the Lambs Book of Life. Jesus/Yeshua.
Yeah, I used to split my produce, canned half and froze half. Because I was in an area which was in a hurricane zone. And if you have a hurricane you can be out of electricity for weeks. After 48 hours you really worry about your freezer.
@@nativetexan53 I tested my Power station on my fridge, ran it 53hours off one charge. If you can, grab one up. A lot of people bought them specifically for their freezers, grid down situation. As long as mushroom clouds aren't released, even solar panels and batteries survive emp, tested. Just giving you options.
Italian guy here! Here's some tips for the pasta:) keep some of the pasta water to add later. Add the drained pasta to the hot (but the burners off) pan with the bacon and start to mix get the pasta coated. Put in your spice and cheese wile mixing. Add you yokes last and a little pasta water wile mixing a splash at a time till you get the consistency you want. you'll end up with a much better end product. I just got a pressure canner, I may venture into meat canning pretty soon. Thanks for the tips:)
I'm just trying to learn to can and have a probably silly question but when you can bacon do you put it on the shelf or in the freezer I'm sorry I know I'm trying to learn everything
I canned some bacon and it is wonderful. I took about 2 tablespoons of the bacon and put it in my cast iron skillet. I browned it and scrambled an egg in it. Yum, try it you will like it. By the way I have been canning for about 50 years.
First thanks so much for all your hard work and sharing your videos with us. I had a comment about the bacon cuz as a countryboy bout the only thing better than bacon is air. If you partially pre-cook the bacon on a rack in the oven, just until browned and still soft, it cans identical to the Yoders canned bacon because it's more compact and less fat/grease in the jar. That way it's perfect for BLT's, bacon cheeseburgers, etc. Keep those videos coming ;-)
EXCELLENT Ms Bexar. We need more vids like this to show folks how to USE what they have prepped. Many just can it and shelve it. Me and mine live on it. Folks need to learn how to incorporate it into their lives. Prepping isn't just a FAD. It IS a way of life. Thanks Lady.
One of my first prepper channels after 2008... Just happened to end up here again in 2020 while looking into canning...Its been a long time! Your one of my favorites....I hope you are well. Best wishes Bex.
I am about to can raw diced potatoes, raw onion, small amounts of cooked bacon... 90min 15psi(980ft). If anyone thinks that might kill me, please feel free to comment! Thanks!
I’ve been wanting to can bacon for awhile and never have. After looking at the way yours turned out I’m going to have to try it. It looked awesome! God bless sister!
TH-cam suggested your video over to the right when I looked up removing rust on cookware.... I was unaware that meat, let alone bacon, could be canned at home. Thank you for taking the time to show the three different bacons. I'm with the people on team bacon grease.
what a GREAT RECIPE You have taught me so much. I have no words to express my gratitude. Mercedes You really are a blessing and you share so much with us. THANK YOU
You are so cool .My parents canned and i always helped as much as they let me and now I can stuff with my son .We are learning stuff and having fun .And prepping.Thank you doll .
Two enthusiastic thumbs up! We'll be canning bacon bits and pieces soon. I've always thought that it would be the best way for how our family eats (using it as a flavoring). Thanks for the fabulous video!
I think you are wonderful at all this !!! I am from Texas also, I am new at all this stuff. But you are a great teacher. Thanks for all the help. Kiara
I used to make all my meals from scratch and was an unofficial prepper.I got away from it for some time then got back to it. I love the fact that you and the other homestead homie practice what you preach it's like coming home for me and takes me back to my childhood and my own old habits. I love getting back to cooking from scratch and from my stores. You all help me tremendously ! Blessing sweety!!
i love how you say Blessings at the end. doesnt matter what your faith, i like speaking to and following people who have some type of faith in something other than themselves.!
My home cured bacon did the best in the jars. They stayed together like fresh beacon after I canned them in parchment. Actually it looked like the Yoder after I cooked it. Thanks for the demo. I always love your demos on food storage.
couple thoughts, if you use the 1.5 pint jars the walls are straight, also if you remove the rings after jars seal you can re use the rings quicker & if the food goes bad the decomposition will cause the seal to release & you don't have jars break due to spoilage gas pressure.
You can cut the bottom off of the old style cans as well as the top to push the contents out as like a syringe. Used that trick with tomato paste for years. Great stuff Bexar. Thanks for taking the time and making the effort to share with us. Awesome as always.
Great to see a video that shows the end results of the product.At $14.50 a can for yoders, I can't see myself storing it.The canned bacon of your own looked just great to me.Thanks for this one.
Great comparison. I use the smoky liquid in the bacon caned with parchment, and a little of the grease for cooking dry beans. The smoky liquid is amazing. You could even serve this dish as a great quick, hot breakfast in SHTF...carbs, eggs, cheese, bacon...great combination. In those times, my plan is to cook a powerhouse breakfast to be able to sustain us through a physically challenging work day, a hearty lunch, and bread, peanut butter/jam & fruit (or something similar), for supper.
9/25/2023 Just a heads up. Parchment paper decomposes with time. I precook, drain the fat and then can my bacon. You can’t get rid of all the fact which helps when you heat it up. By NOT using paper you are adding years of storage to your bacon.
Sugar, you're a wonder-woman! I think I'll try this with my food storage supplies as well ... and add in a bit of hydrated diced tomatoes. Will also add dried parsley, thyme & oregano from my garden. After canning all day, I like simple fixin's. Blessings!~Chef Janie
I've done the can bacon with parchment paper and I've done it without parchment paper and for me when cooked was very delicious but both cooked out the same was crumbly but delicious but in hard times I know it will be a great great treat. Eating canned bacon is a treat and will be a treat . I love the grease in canned bacon
I really enjoy your videos. I plan to start canning when we move into our new house and I've already favorited a few of your very helpful videos! Thank you so much.
Great video! Nice to see the end results.From my experience,(26 years) of canning,I find that home canned food has a shelf life of 5 to 6 years,for anything.That's store in the house(pantry)Probably be longer in a root cellar.The cooler the better.
Used to buy canned bacon years ago. It was in a taller red can that opened with a key like canned ham. It was not cooked though, more like yours that you put in the oven. I used it in beans, soups, stews, eggs. Still can find canned whole chicken for $8-9 per can. Used to make chicken with homemade German noodles. Never know the difference between canned and fresh chicken. I love the thick peppered bacon. When it's on sale, I make carbonara too. Your video makes me want to make it.
I have seen this before, but since then I have canned the bits and pieces. I think they would be great just dumped into your beans with left over seasoning for your greens and cornbread. Also the bits and pieces seemed more salty to me so taste your beans for salt before seasoning. We love it, thanks for the how to video.
Looks great, and I'm glad to learn about pressure canning the bacon bits. I was told that Spaghetti Carbonara got its name from the "carbon" (pepper) topping you add before serving. Military families learn a lot of recipes from the different places we are stationed, and this is also one of our favorites.
We just bought a 15 pound box of bacon at a restaurant supply store. Even though it was nice strips, we chopped in in 1 inch pieces and canned it in pints. So much easier and more efficient than wrapping in parchment. They turned out great! We make a dish called "Cowboy Beans" which is bacon sauteed with onions and a quart jar of plain canned pinto beans. What you call mushy-- we call silky. I do agree that canning pinto beans is not a good long term solution. Thank you for your tips!
Thanks for doing the comparison. When I canned bacon with parchment, it crumbled anyway, so from now on will do the bits and pieces. Your pasta looks yummy! Mrs. LP
Thank you for all your hard work. I just found a sale for 1.45 a pound for pork tenderloin and a pound of bacon for 1.00 a pound. I am going to go and get another log of pork and make sausage patties and canning pork tenderloin chops for later use. I haven't seen prices like this for three years. The last time I looked at pork tenderloin it was 3.49 a pound here. About 4 years ago they were running a sale on bacon for the same price. Thanks again for all your hard work... new subscriber and I even clicked the bell. I am canning because we are on a fixed income and when the sales come and I can find the money to buy.... I do. Also, learning about using coupons is also a great way to save lots of money. I also can my dog food for my 17 and 16 year old labadoddles. I would like to share about black walnut and it keeps heart worms away and even kills them in an infested dog. I have been dealing with whip worm in my dogs since they were pups and black walnut has kept these nasty worms at bay. My vet was shocked that it worked and is even recommending it to other clients and patients for preventing and curing parasite issues with dogs. Thank you girl; will be doing a marathon with your videos while canning my goodies.
I guess I should have explained but when I previously tried to fry the bacon it broke up. (see video opening canned bacon) so I found that baking it kept it together in strips much better. Blessings!
Omg and I love bacon so much I can literally finish all from the can but this is awesome. Lol. My babygirl and I have become highly in love with bacon. When she was a baby she always says mmmm bacon mama. 😍🥓🥓🥓🥓 Bacon is life! Who doesn't love it though! This is amazing and very great demonstration. 💝
Great Video! So glad to know i can can bacon, and you've answered about every question i can think of. I make carbonara all the time for my family, and it's a LOT easier to use two spaghetti servers to do all the mixing. Worth the extra couple bucks for a second server for sure if you make carbonara a lot.
Wow! Im just learning about canning. Sure nice to know we wont be eating canned tomatoes at every meal! Great to know bacon can be put up this way. Would love to see how its done. Thanks for a great video. Jay
awesome i need to can some bacon! We put freeze dried peas (when we dont have peas from the garden) in our carbonara just to have a veggie. it makes a great lunch for a crowd also. thanks for the video i was very skeptical about canned bacon. kinda makes me wish I had bought it last time I saw it on sale.
Re : bacon in can -- or any other tin can product -- such as dog food etc. -- open the top , then use can opener to open the bottom --- you can now easily push contents of can out ! Keep up the good work , love your videos-- Coul you please mention estimated storage life , for stuff you can Thanks , Dave
Thank you. This was a really good video on bacon, as you compared them all. I love the Yoder's. Pleasant Hill Grain was selling it for $19 a can this past year, but by the case of 12, it cost you about $15 a can. I bought the case. Expensive, but so good! Yours looked fine after baking it. Made me hungry. Thanks.
What a great review. I have one can of Yoders bacon and I think it will be just fine for me, but yeah, expensive! Thank you for putting this together, it was real helpful.
I think that would be a good way to go. I opened my canned bacon today (1month old) to test the quality - the lean meat was par-cooked but the fatty strips did not hold together, kind of mushy actually. Most of it tore up when I unpacked the parchment. It fried up fine and tasted fine. For my next batch I think I will pre-cook the bacon to the point that the fatty strips firm up - maybe with some weight on it to keep it perfectly flat for easy packing.
I have personally eaten meats that were over 25 years in canning jars. The trick to success is incredibly easy. Learned this at a Y2K prepper camp in Michigan in '98. Make sure you have enough fluid so the fat creates a solid 1/2 inch to 1 inch layer on top of the meat when cooled out of the canner. Your meat is fully cooked, the fat creates a secondary airtight oxygen free inner seal while the canning lid is your vacuum seal from pressure canning process. This is for whole & chunk meats.
I use bits and pieces also for canning. I am still eating bacon I canned on 3/25/2012. The wife likes it and she says it tastes like country ham. I put it in 8 oz jars to can and add a 1/4 teaspoon of canning salt to the jar. When we eat it we fry it on the stove and eat as it is or scramble it in eggs after frying.
Love your videos! I have one suggestion for this recipe. Carbonara means black, like coal dust. This recipe calls for a generous amount of black pepper as a topping, or for my family, mixed in. It adds a lot, and I think you might find you like it even better.
I you tried to fry it out of the jar you would have bacon bits I've done that on a video "opening canned bacon". The tenderness of meat after canning causes frying to break it apart where baking the heat is less harsh. Not really less fatty it's just the parchment soaked up all the grease :) Blessings!
oh yeah, i did your meatloaf and we loved it. i admit, i did save some in the freezer though. but, i have tasted freezer meat which is precooked...after 3 months. it tastes horrible. thanks for trying out stuff for us. i love your videos!!!
thank you for taking the time to show what they look like after canning them and the time line. I/we know these videos take a lot of rime to make but when you take the time to show the end results it make the whole idea more expectable
Wow, how awesome was this! I saw you can the bacon last year, and I was curious, but I can see that it's successful! Looked awesome, and I appreciate your comments about how to can to get the levels of bacon grease you want - I agree, bits and pieces it would be then. The pretty strips is nice, but the flavor is what matters (when it comes to bacon) Thank you Bear, you are one of our heroines in this household, and we appreciate very much what you are doing :))
Hi Bexar, Heads up....Yoder;s bacon is now $22.50 a can!!!!! I checked it earlier today, 6/10/2016 and am not surprised......Everything goes up, and up, and up:).
@Terry... thats right! Tell a soldier who has been in the field that an MRE isnt good shit and he will stab you with his tin fork. I swear my grandma cooked like this she was a canning goddess but she died before I was old enough to learn from her. I am so glad that you are sharing these life skills with us. Blessings to you and yours as well.
Thank you for this tutorial. It gave me the idea and nerve to try to can bacon 😬 🫣 I also like bacon spaghetti, so if I couldn't use it for anything else that works for me. At my grocery store soon after they had clearance ready cooked bacon, so I decided to try that. I rolled it in the paper and added some water to the bottom of the jar and canned it. It worked, I just ate my last can from a year and a half ago. It comes out like the expensive canned one did. It's dry and you can pan heat or oven heat back to a more crisp texture. Thank you again 😀
Im still afraid to can.lol ive been buying dehydrated, and canned goods from the store. So for me, Yoders it is. I LOVE this recipe!! This was awesome. Looks super yummy!
Thanks for the video. For simplicity I might use the bacon fat instead of oil and butter, but I'm a minimalist. It looks amazing though. If I see bacon on sale this winter I'm canning it up girl! Thank you again!
Great video, I like the presentations and the followup of the results. Just starting to can and love your videos, thanks for the effort you put into these, they are very helpful to us newbies..
I think it's great that you use Carbonara as a prepper recipe. When I visited Rome years ago, I was told that the recipe came from post-world-war-2 rationing. GI's would bring their rations of eggs and bacon into Rome, and when added to pasta and cheese that could be locally found, voila! Unfortunately, I believe that this was just what popularized the dish, as there are Romans who remembered the dish from pre-war times. My favorite version of this recipe adds peas, which I would imagine you would have a few (dozen) cans of tucked away.
I've always been nervous to branch out into areas other than streamline canning (i.e., jams, beans, pickles, yawn) but your videos are giving me a bit more courage. I love that you do things like take things off of the shelf a year after preserving and taking them for a test drive for us. Thanks!
I remember watching my grandmother can foods, and silently laughing at her because I knew we had a large freezer and electricity. After a recent tornado and a week of being without electricity I'm no longer laughing.
We all get wisdom with age. I hope your getting stocked up, this may be a rough winter and food prices are going ⬆️. Much love to you and your grandmother. Your a child of the Almighty, written in the Lambs Book of Life. Jesus/Yeshua.
Yeah, I used to split my produce, canned half and froze half. Because I was in an area which was in a hurricane zone. And if you have a hurricane you can be out of electricity for weeks. After 48 hours you really worry about your freezer.
@@nativetexan53 I tested my Power station on my fridge, ran it 53hours off one charge. If you can, grab one up. A lot of people bought them specifically for their freezers, grid down situation. As long as mushroom clouds aren't released, even solar panels and batteries survive emp, tested. Just giving you options.
❤
Italian guy here! Here's some tips for the pasta:) keep some of the pasta water to add later. Add the drained pasta to the hot (but the burners off) pan with the bacon and start to mix get the pasta coated. Put in your spice and cheese wile mixing. Add you yokes last and a little pasta water wile mixing a splash at a time till you get the consistency you want. you'll end up with a much better end product. I just got a pressure canner, I may venture into meat canning pretty soon. Thanks for the tips:)
Thanks for the tips I'm not much of a regular food cook so suggestions are always welcome. Blessings
Marc Fiore I
becareful with sage in sausage, apparently in long term canned storage it s no good. maybe you already know. buon appetito!
9
The magic of pasta water. I always reserve some when cooking pasts.
I canned bacon in 2012 in pint jars. I opened the last one January 12th 2016. It was delicious.
Home-made fast food.
Did you precook it or left it raw?
@@plove9136 I canned it raw. It has such a fantastic flavor now. Better than before I canned it
@@michaelsylvester6058 alright cool, thanks my friend.
I'm just trying to learn to can and have a probably silly question but when you can bacon do you put it on the shelf or in the freezer I'm sorry I know I'm trying to learn everything
I canned some bacon and it is wonderful. I took about 2 tablespoons of the bacon and put it in my cast iron skillet. I browned it and scrambled an egg in it. Yum, try it you will like it. By the way I have been canning for about 50 years.
n
nice
Thanks for the side by side comparison of the three examples of canned bacon. Wonderful and helpful review.
First thanks so much for all your hard work and sharing your videos with us. I had a comment about the bacon cuz as a countryboy bout the only thing better than bacon is air. If you partially pre-cook the bacon on a rack in the oven, just until browned and still soft, it cans identical to the Yoders canned bacon because it's more compact and less fat/grease in the jar. That way it's perfect for BLT's, bacon cheeseburgers, etc. Keep those videos coming ;-)
EXCELLENT Ms Bexar. We need more vids like this to show folks how to USE what they have prepped. Many just can it and shelve it. Me and mine live on it. Folks need to learn how to incorporate it into their lives. Prepping isn't just a FAD. It IS a way of life. Thanks Lady.
One of my first prepper channels after 2008... Just happened to end up here again in 2020 while looking into canning...Its been a long time! Your one of my favorites....I hope you are well. Best wishes Bex.
I am about to can raw diced potatoes, raw onion, small amounts of cooked bacon... 90min 15psi(980ft). If anyone thinks that might kill me, please feel free to comment! Thanks!
Did it kill you? I do 75 minutes for pints at 15psi.
@@lisavalerie3148 I am Alive! Although my canned potatoes came out terrible looking and not very tasty roughly 1 year later.
LOL imagine how wonderful my house smells I cooked about 2 lbs of bacon for this video. Blessings!
I’ve been wanting to can bacon for awhile and never have. After looking at the way yours turned out I’m going to have to try it. It looked awesome! God bless sister!
TH-cam suggested your video over to the right when I looked up removing rust on cookware.... I was unaware that meat, let alone bacon, could be canned at home. Thank you for taking the time to show the three different bacons. I'm with the people on team bacon grease.
what a GREAT RECIPE You have taught me so much. I have no words to express my gratitude.
Mercedes You really are a blessing and you share so much with us. THANK YOU
thank you I'm so glad others find value in my time and effort to teach. Blessings!
You are so cool .My parents canned and i always helped as much as they let me and now I can stuff with my son .We are learning stuff and having fun .And prepping.Thank you doll .
Two enthusiastic thumbs up! We'll be canning bacon bits and pieces soon. I've always thought that it would be the best way for how our family eats (using it as a flavoring). Thanks for the fabulous video!
I think you are wonderful at all this !!! I am from Texas also, I am new at all this stuff. But you are a great teacher. Thanks for all the help. Kiara
I just want to say how much I appriciate how much info you pack into your videos! I love your humor and family values!
I used to make all my meals from scratch and was an unofficial prepper.I got away from it for some time then got back to it. I love the fact that you and the other homestead homie practice what you preach it's like coming home for me and takes me back to my childhood and my own old habits. I love getting back to cooking from scratch and from my stores. You all help me tremendously ! Blessing sweety!!
i love how you say Blessings at the end. doesnt matter what your faith, i like speaking to and following people who have some type of faith in something other than themselves.!
My home cured bacon did the best in the jars. They stayed together like fresh beacon after I canned them in parchment. Actually it looked like the Yoder after I cooked it.
Thanks for the demo. I always love your demos on food storage.
couple thoughts, if you use the 1.5 pint jars the walls are straight, also if you remove the rings after jars seal you can re use the rings quicker & if the food goes bad the decomposition will cause the seal to release & you don't have jars break due to spoilage gas pressure.
You can cut the bottom off of the old style cans as well as the top to push the contents out as like a syringe. Used that trick with tomato paste for years. Great stuff Bexar. Thanks for taking the time and making the effort to share with us. Awesome as always.
Great to see a video that shows the end results of the product.At $14.50 a can for yoders, I can't see myself storing it.The canned bacon of your own looked just great to me.Thanks for this one.
best thing to do is cook your bacon most of the way first to render the fat then wrap in parchment then process as usual. That's how I do it.
Do you have a video of doing so?
@@dsmith004 can you please make a video of your process?
WOW! All I can say is wow. I didn't realize meat could be stored like that. Storing bacon like that is a great addition to any prep.
Great comparison. I use the smoky liquid in the bacon caned with parchment, and a little of the grease for cooking dry beans. The smoky liquid is amazing. You could even serve this dish as a great quick, hot breakfast in SHTF...carbs, eggs, cheese, bacon...great combination. In those times, my plan is to cook a powerhouse breakfast to be able to sustain us through a physically challenging work day, a hearty lunch, and bread, peanut butter/jam & fruit (or something similar), for supper.
Well done. As a prepper, canner, and blogger I appreciate the side by side comparison. Thanks!
9/25/2023 Just a heads up. Parchment paper decomposes with time. I precook, drain the fat and then can my bacon. You can’t get rid of all the fact which helps when you heat it up. By NOT using paper you are adding years of storage to your bacon.
Sugar, you're a wonder-woman! I think I'll try this with my food storage supplies as well ... and add in a bit of hydrated diced tomatoes. Will also add dried parsley, thyme & oregano from my garden. After canning all day, I like simple fixin's. Blessings!~Chef Janie
Just from the grease you could barter cooking oil, lamp oil, burn ointment, soap, just to start. Cheers.
Beyond excellent. I always learn from you. Tonight we will have this pasta dish. Now that I see how it turned out, I'll be canning more bacon.
Thank you soooooo much for showing the differences. I feel better about canning it now.
Your garden videos don't make me as hungry as your cooking videos! Lol! Thank you so much for all the aork you do with these videos.:-)
I've done the can bacon with parchment paper and I've done it without parchment paper and for me when cooked was very delicious but both cooked out the same was crumbly but delicious but in hard times I know it will be a great great treat. Eating canned bacon is a treat and will be a treat . I love the grease in canned bacon
Thank you for your kind words and for spending your valuable time with me. Blessings!
Your videos are great! You had me at bacon, and now I can't stop watching. Truly educational as well.
3 words: wide mouth jars. ;)
I really enjoy your videos. I plan to start canning when we move into our new house and I've already favorited a few of your very helpful videos! Thank you so much.
Thanks for the comparisons I like both of your methods.. one for the grease( frying eggs, making cornbread and gravy) and one for the joy of it...
Great video! Nice to see the end results.From my experience,(26 years) of canning,I find that home canned food has a shelf life of 5 to 6 years,for anything.That's store in the house(pantry)Probably be longer in a root cellar.The cooler the better.
Your very welcome and thank you for letting me know the time and effort is appreciated. Blessings!
Used to buy canned bacon years ago. It was in a taller red can that opened with a key like canned ham. It was not cooked though, more like yours that you put in the oven. I used it in beans, soups, stews, eggs. Still can find canned whole chicken for $8-9 per can. Used to make chicken with homemade German noodles. Never know the difference between canned and fresh chicken. I love the thick peppered bacon. When it's on sale, I make carbonara too. Your video makes me want to make it.
I have seen this before, but since then I have canned the bits and pieces. I think they would be great just dumped into your beans with left over seasoning for your greens and cornbread. Also the bits and pieces seemed more salty to me so taste your beans for salt before seasoning. We love it, thanks for the how to video.
Thank ya for showing all of us this. Really appreciate all that you share with us.
Looks great, and I'm glad to learn about pressure canning the bacon bits. I was told that Spaghetti Carbonara got its name from the "carbon" (pepper) topping you add before serving. Military families learn a lot of recipes from the different places we are stationed, and this is also one of our favorites.
Thanks for this bacon review! I just bought a case of Yoders bacon and now I know the best way to prepare it.
We just bought a 15 pound box of bacon at a restaurant supply store. Even though it was nice strips, we chopped in in 1 inch pieces and canned it in pints. So much easier and more efficient than wrapping in parchment. They turned out great! We make a dish called "Cowboy Beans" which is bacon sauteed with onions and a quart jar of plain canned pinto beans. What you call mushy-- we call silky. I do agree that canning pinto beans is not a good long term solution. Thank you for your tips!
Great video! I appreciate getting to see what the end product looks like! I will try this. Also like the look at the Yoders too! Thanks much!
I'm thinking the bacon bits and pieces made with country gravy over fresh baked biscuits would be awesome.
You just gave me an ideal. It's 3:16 in the morning and I cann't sleep. So I know what will be for breakfast in the morning thanks.
I agree that canning without the parchment is so much better for a shtf situation gotta love having grease on hand. Blessings!
Very nice presentation. Gave me some some quality insights into the canning process......Thanks
Thanks for posting it's nice to see results from your food storage and that looked like a fast tasty meal.
So glad your not afraid. You are doing an amazing job keep up the great work. Blessings!
Thanks for doing the comparison. When I canned bacon with parchment, it crumbled anyway, so from now on will do the bits and pieces. Your pasta looks yummy! Mrs. LP
Excellent job! Need more recipes from storage!
And now in 2022, Yoder’s is about 30$ a jar! I bought some a few years ago, but after seeing your video on canning bacon, I’m going that route.
Thank you for all your hard work. I just found a sale for 1.45 a pound for pork tenderloin and a pound of bacon for 1.00 a pound. I am going to go and get another log of pork and make sausage patties and canning pork tenderloin chops for later use. I haven't seen prices like this for three years. The last time I looked at pork tenderloin it was 3.49 a pound here. About 4 years ago they were running a sale on bacon for the same price. Thanks again for all your hard work... new subscriber and I even clicked the bell. I am canning because we are on a fixed income and when the sales come and I can find the money to buy.... I do. Also, learning about using coupons is also a great way to save lots of money. I also can my dog food for my 17 and 16 year old labadoddles. I would like to share about black walnut and it keeps heart worms away and even kills them in an infested dog. I have been dealing with whip worm in my dogs since they were pups and black walnut has kept these nasty worms at bay. My vet was shocked that it worked and is even recommending it to other clients and patients for preventing and curing parasite issues with dogs. Thank you girl; will be doing a marathon with your videos while canning my goodies.
Yes the yoders is precooked. I think you could but not sure if it would taste burnt when opened 90 minutes is a long time. Blessings!
My MIL used to can sausage, already cooked and packed in the grease. Delicious and very convenient. Thanks for the bacon.
Yes I know doesn't look appealing from the jar but taste wonderful. Blessings!
I guess I should have explained but when I previously tried to fry the bacon it broke up. (see video opening canned bacon) so I found that baking it kept it together in strips much better. Blessings!
Omg and I love bacon so much I can literally finish all from the can but this is awesome. Lol.
My babygirl and I have become highly in love with bacon. When she was a baby she always says mmmm bacon mama. 😍🥓🥓🥓🥓
Bacon is life! Who doesn't love it though!
This is amazing and very great demonstration. 💝
Great Video! So glad to know i can can bacon, and you've answered about every question i can think of.
I make carbonara all the time for my family, and it's a LOT easier to use two spaghetti servers to do all the mixing. Worth the extra couple bucks for a second server for sure if you make carbonara a lot.
Wow! Im just learning about canning. Sure nice to know we wont be eating canned tomatoes at every meal! Great to know bacon can be put up this way. Would love to see how its done. Thanks for a great video. Jay
awesome i need to can some bacon! We put freeze dried peas (when we dont have peas from the garden) in our carbonara just to have a veggie. it makes a great lunch for a crowd also. thanks for the video i was very skeptical about canned bacon. kinda makes me wish I had bought it last time I saw it on sale.
Re : bacon in can -- or any other tin can product -- such as dog food etc. -- open the top , then use can opener to open the bottom --- you can now easily push contents of can out ! Keep up the good work , love your videos-- Coul you please mention estimated storage life , for stuff you can Thanks , Dave
Thank you. This was a really good video on bacon, as you compared them all. I love the Yoder's. Pleasant Hill Grain was selling it for $19 a can this past year, but by the case of 12, it cost you about $15 a can. I bought the case. Expensive, but so good! Yours looked fine after baking it. Made me hungry. Thanks.
What a great review. I have one can of Yoders bacon and I think it will be just fine for me, but yeah, expensive! Thank you for putting this together, it was real helpful.
I think that would be a good way to go. I opened my canned bacon today (1month old) to test the quality - the lean meat was par-cooked but the fatty strips did not hold together, kind of mushy actually. Most of it tore up when I unpacked the parchment. It fried up fine and tasted fine. For my next batch I think I will pre-cook the bacon to the point that the fatty strips firm up - maybe with some weight on it to keep it perfectly flat for easy packing.
Great to hear it will increase your variety in your food storage by alot. Blessings!
Great to hear reg Brown paper works and glad you shared your results. I like it baked the best. Blessings!
I have personally eaten meats that were over 25 years in canning jars. The trick to success is incredibly easy. Learned this at a Y2K prepper camp in Michigan in '98.
Make sure you have enough fluid so the fat creates a solid 1/2 inch to 1 inch layer on top of the meat when cooled out of the canner.
Your meat is fully cooked, the fat creates a secondary airtight oxygen free inner seal while the canning lid is your vacuum seal from pressure canning process.
This is for whole & chunk meats.
Just happened on you channel, thanks so much for doing a side by side comparison with the bacon! Very helpful info! Cheers!
I use bits and pieces also for canning. I am still eating bacon I canned on 3/25/2012. The wife likes it and she says it tastes like country ham. I put it in 8 oz jars to can and add a 1/4 teaspoon of canning salt to the jar. When we eat it we fry it on the stove and eat as it is or scramble it in eggs after frying.
I agree and home canned you know what your eating and no bugs added. Blessings!
Love your videos! I have one suggestion for this recipe. Carbonara means black, like coal dust. This recipe calls for a generous amount of black pepper as a topping, or for my family, mixed in. It adds a lot, and I think you might find you like it even better.
Ohh but I enjoyed the process and the info...thanks for the time to post. Appreciated.
I you tried to fry it out of the jar you would have bacon bits I've done that on a video "opening canned bacon". The tenderness of meat after canning causes frying to break it apart where baking the heat is less harsh. Not really less fatty it's just the parchment soaked up all the grease :) Blessings!
oh yeah, i did your meatloaf and we loved it. i admit, i did save some in the freezer though. but, i have tasted freezer meat which is precooked...after 3 months. it tastes horrible. thanks for trying out stuff for us. i love your videos!!!
thank you for taking the time to show what they look like after canning them and the time line. I/we know these videos take a lot of rime to make but when you take the time to show the end results it make the whole idea more expectable
Your quite welcome I think that's where some video's fall short and I do this to teach others not make money by doing multiple videos. Blessings!
BexarPrepper You're
Love your video's, I started canning meat after I saw your video about canning ground beef. Bacon is wonderful always😍
Wow, how awesome was this!
I saw you can the bacon last year, and I was curious, but I can see that it's successful! Looked awesome, and I appreciate your comments about how to can to get the levels of bacon grease you want - I agree, bits and pieces it would be then. The pretty strips is nice, but the flavor is what matters (when it comes to bacon)
Thank you Bear, you are one of our heroines in this household, and we appreciate very much what you are doing :))
You are correct but the texture gets softer and that process starts after about 8 years. Blessings!
what a great video
loved the comparisons of the different products
and also the recipe for the spaghetti
Thanks for this bacon video the pieces will go for my chowder and the fat for fried potatoes.
Wow great score yes it pays to be a prepper you are living proof! Blessings!
Hi Bexar,
Heads up....Yoder;s bacon is now $22.50 a can!!!!!
I checked it earlier today, 6/10/2016 and am not surprised......Everything goes up, and up, and up:).
I didn't know bacon came in acan
I know where it is $19 a can, right now in 2019, but if you buy the case of 12, it's only about $14 and change. And it is delicious!
Bacon is love, Bacon is life
Thanks Atara. My next canning experiment will be precook inning the bacon before canning.
I often brown bits of chopped up bacon or jowls for the base of many of my soups. I could can that into half pints. Thanks for the idea!
@Terry... thats right! Tell a soldier who has been in the field that an MRE isnt good shit and he will stab you with his tin fork. I swear my grandma cooked like this she was a canning goddess but she died before I was old enough to learn from her. I am so glad that you are sharing these life skills with us. Blessings to you and yours as well.
Thanks for this honest and great review!
Thank you for this tutorial. It gave me the idea and nerve to try to can bacon 😬 🫣 I also like bacon spaghetti, so if I couldn't use it for anything else that works for me. At my grocery store soon after they had clearance ready cooked bacon, so I decided to try that. I rolled it in the paper and added some water to the bottom of the jar and canned it. It worked, I just ate my last can from a year and a half ago. It comes out like the expensive canned one did. It's dry and you can pan heat or oven heat back to a more crisp texture. Thank you again 😀
Im still afraid to can.lol ive been buying dehydrated, and canned goods from the store. So for me, Yoders it is. I LOVE this recipe!! This was awesome. Looks super yummy!
Thanks for the video. For simplicity I might use the bacon fat instead of oil and butter, but I'm a minimalist. It looks amazing though. If I see bacon on sale this winter I'm canning it up girl! Thank you again!
Great video, I like the presentations and the followup of the results. Just starting to can and love your videos, thanks for the effort you put into these, they are very helpful to us newbies..
No please don't risk it. Safer to purchase and not very expensive either. Blessings!
Gosh I love all your videos BexarPrepper, they are informative, educational and interesting. Thanks so much keep up the great work :-)
I think it's great that you use Carbonara as a prepper recipe. When I visited Rome years ago, I was told that the recipe came from post-world-war-2 rationing. GI's would bring their rations of eggs and bacon into Rome, and when added to pasta and cheese that could be locally found, voila! Unfortunately, I believe that this was just what popularized the dish, as there are Romans who remembered the dish from pre-war times. My favorite version of this recipe adds peas, which I would imagine you would have a few (dozen) cans of tucked away.
Or how about egg plant or summer squash. That would be super. The flavor of yellow crookneck squash and bacon is outstanding.
I agree the before for raw packed meat never looks appetizing but once cooked it's yummy. Blessings!