[Homesteadingfamily] Re: Making home made pork bacon

I always fill my canner to about half way up the jars AFTER the jars are
in the canner. Too much water and it will leak out the blow out hole, to
little water and you risk the canner running dry and the jars bursting.
I have canned thousands of things and have yet to ever have a jar float!
LOLOL Even the bacon with the grease in the bottom won't float...anybody
else had one float?~Deb :-)
--- In Homesteadingfamily@yahoogroups.com, Rick Jahn
<dacrazyfishinhunter53@...> wrote:
>
> ok how much water in canner and wont the jars float? i would like to
can some just wondering...
>
> --- On Sat, 10/23/10, Deb debsbread@... wrote:
>
>
> From: Deb debsbread@...
> Subject: [Homesteadingfamily] Re: Making home made pork bacon
> To: Homesteadingfamily@yahoogroups.com
> Date: Saturday, October 23, 2010, 8:23 AM
>
>
> Â
>
>
>
> How to "can" bacon:You can do this one of two ways...you can pre-cook
> the bacon (my choice), but not all the way done...about half way is
good
> enough. You won't want it really crispy or it will break into pieces
> when rolled. Lay the slices against one another on half of a sheet of
> parchment paper, lining up the top edge of bacon with the edge of the
> paper on one side. Reserve the other half to fold over to make a
package
> of sorts. I wished I had a side or two right now to take pics of to
show
> you. If you go to the MRE Depot website, you can look at the canned
> bacon that they sell...they show pictures of it right out of the can.
> Yours should look similar to those and you will be able to see what I
am
> talking about. You can do it MUCH cheaper at home than those prices!
And
> those bacons have several preservatives in them!
> I tear off about 14" of parchment paper then work on the left side of
it
> to lay out the bacon. Then fold the other side of the paper over the
> bacon strips...if there is extra paper, simply fold it over the top of
> the bacon and back under, to make a package, like an envelope flap.
You
> don't want the bacon to be so crisp that it will break when you roll
it
> up in the paper, so keep this in mind as you pre-cook it. Once you get
> it on the paper, roll the paper as tightly as you can into a tube of
> sorts, which will fit int he jar that you will use to keep it. I use
> wide mouth pints or wide mouth quarts. Grease is ok, but too much will
> be a hassle to clean off with no running water!. Once in the jar, put
a
> ring and tip on and seal tight, but not wrenched on. Set aside and
begin
> another one.
> The second way is to put the bacon up uncooked. This will produce more
> grease of course in the final product. So, I prefer to pre-cook ours.
> The uncooked bacon is laid side by side, as above. And the same
> procedures will apply here. Some slices may have to be cut to a
uniform
> size to make the rolling easier. Store bought bacon can be used, also,
> if fresh is not available and store bought is on sale. But, unless you
> purchase the "uncured" bacon form the store, it will also have the
> preservatives in it.
> Once my jars are ready, I place them into the pressure canner. I run
> mine for one hour and 15 minutes on 12-15 pounds of pressure. Let the
> canner cool down completely before opening the lid. I usually leave
mine
> in the canner overnight, but you can open before and remove the jars
if
> you need to. Label and store the bacon for up to 3-4 years.
> To reheat the bacon, simply unroll a paper packet, take out the strips
> that you need and heat in a skillet until crisp. Any extras will have
to
> be used immediately or chilled in the jars. The extra fats can be used
> for seasoning or biscuits. It will be a rendered lard, which we can
also
> for future use. To save the lard, simply pour it while extremely hot
> into the jars of your choice and immediately place on hot rings and
> tips. You do NOT have to pressure lard! The heat from the hot grease
> will seal the jar and it is shelf stable for many years just like it
is.
> I sometimes turn my sealed jars upside down on a clean cotton cloth to
> cool overnight. Handle with caution, though, those suckers will be
> really hot! LOL
> There is not many things that I have found that cannot be canned for
> storage....just takes just ingenuity sometimes! Canning bacon is time
> consuming but the other option of buying it already canned is really
> expensive and you get a load of preservatives to boot! Sausage can be
> "canned" too!Enjoy!~deb
>
> --- In Homesteadingfamily@yahoogroups.com, myrna legate
> myrnalegate@ wrote:
> >
> > Please post those instructions, I get a pig done in November !!!
> >
> > Xani's Mami
> >
> >
> >
> >
> > ________________________________
> > From: Deb debsbread@
> > To: Homesteadingfamily@yahoogroups.com
> > Sent: Fri, October 22, 2010 7:40:09 AM
> > Subject: [Homesteadingfamily] Re: Making home made pork bacon
> >
> >
> > I want to tell you if you did not know...that you can CAN that
bacon,
> > too! I can some every year to have "just in case" the grid should go
> > down or other disaster. If you need to know how to do this, I'll
post
> it
> > later on, too! All you'll need for this is parchment paper (or
really
> > heavy waxed paper like Cut Rite, not the dollar store brands) , jars
> and
> > canner.just let me know!~deb
> > --- In Homesteadingfamily@yahoogroups.com, "Deb" debsbread@ wrote:
> > >
> > > Nancy:This is SO easy..even I could do it! LOLIt has worked for us
> for
> > > years now...we don't raise our own hogs now, but have in the past.
> So,
> > > when you have one slaughtered, tell them you want to take the
> > > "middlings" or "bellies" as soon as they get them cut just before
> they
> > > make your sausage and other cuts. If you don't make this known up
> > front,
> > > they will grind them into the sausage! And if you have room for an
> old
> > > fridge in the garage or basement, you can do as many bellies as
you
> > have
> > > room for those boxes! We have done as many as fourbellies at one
> time,
> > > but then we have that other commercial fridge to fill, too.
> > > I stock up on Liquid Smoke for a dollar a bottle, we use lots of
> that
> > to
> > > do this with. And it will really make your mouth water from
smelling
> > all
> > > that "smoke house" smell every time you open the door! Good luck
and
> > let
> > > us all know how you like it! If you have questions, just email and
> > I'll
> > > help you as best as I can.~deb
> > > --- In Homesteadingfamily@yahoogroups.com, "Nancy" nchase@ wrote:
> > > >
> > > > Thank you so much for posting this!!!
> > > >
> > > > We just got pigs this spring, had our first litter of piglets in
> > > August, and will send our first slaughter pig to the butcher in a
> few
> > > months. We had assumed that the butcher would be able to make the
> > bacon
> > > for us, but found out when we spoke to him last week that he
doesn't
> > do
> > > that part of the process.
> > > >
> > > > Of course we want bacon from our hog, but we had no idea how to
go
> > > about doing it ourselves. Now I've printed out your directions,
and
> > we
> > > have plenty of time to get all the necessary supplies before our
pig
> > is
> > > ready. Yay! :-)
> > > >
> > > > --Nancy
> > > > http://inglesideicelandics.com
> > > > http://www.facebook.com/InglesideFarm
> > > >
> > >
> > >
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