Wow, great price on the bacon. Do they mail order? Jackie Clay has great instructions on canning meat and her method is the one I will use. That's good the grease goes to the bottom of the jars, takes some of it out of the finished bacon, but then can be used for seasoning!
Fredna & Mike
Hard Candy Acres in MO
http://hardcandyacres.blogspot.com/
--- On Sat, 10/23/10, Jeanne Lookabill <atasteofcreole@gmail.com> wrote:
From: Jeanne Lookabill <atasteofcreole@gmail.com>
Subject: RE: Canning bacon, [Homesteadingfamily] Re: Making homemade pork bacon
To: Homesteadingfamily@yahoogroups.com
Date: Saturday, October 23, 2010, 2:35 AM
Here's what I have:
Got a truly awesome deal at a smokehouse up here. (One of those big ones
that have a catalog) "Nueske's meats". Well, anyway, they had bacon for
$1.50 a pound, so I was able to get 40 pounds on Saturday. Canning it all up
per Jackie Clay's instructions. (You don't fry it first) I've done it
before, and it still fries up nicely when you open the jar. Just lightly
pack in wide-mouth jars, (you can make it into rolls and tie with cotton
kitchen twine if you want) and pressure can for 1 hour and 20 minutes. You
do end up with most of the grease in the bottom of the jar, but it doesn't
matter at all. It still fries like fresh bacon. Oh yeah.. DON'T add any
liquid to the jar before canning!!-
Jeanne
<http://community.webshots.com/user/atasetofcreole>
http://community.webshots.com/user/atasetofcreole
<http://atasteofcreole.wordpress.com/> http://atasteofcreole.wordpress.com/
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