Canning Bacon
You will need:
1 Pound of bacon for each quart jar
Parchment paper
Roasting pan or other pan for the oven
Quart jars, lids, rings and Pressure Cooker
Procedure:
Boil jars, lids and rings for 10 minutes, keep simmering.
Get water in Pressure Cooker boiling
Trim long sheets of parchment paper so that they will fit, rolled up in
a quart jar. The paper should not be any wider than the jars are tall
from their bottom to their necks.
Lay strips of bacon on a baking pan or roasting pan and pre-cook in a
350* F oven
until they are about 2/3 their original length, but do not cook them
until they are crisp.
If they are crisp when they are placed in the jars, they will crumble.
After pre-cooking, place the strips of bacon, still limp, on a sheet of
trimmed
parchment parchment paper. Roll the paper and bacon up and insert this
roll into a
hot, sterilized quart jar.
Pour the grease from the bacon into the jar, do not fill more than 2/3
full of grease.
Process at 10 pounds pressure for 1 1/2 hours. Higher elevations should
use 11
pounds pressure.
To cook: Open sealed jar, unroll paper and remove bacon. Cook bacon in
a skillet
until crisp.