I found a nice deal on bacon ends recently and decided to try something I hadn't done before: canning bacon bits.
Bacon bits are wonderful for any sort of food, especially when added to otherwise bland beans-and-rice dishes or (my favorite) stir-fry.
First I cut it up...
...and filled the pot. This was about half the bacon I had, but it wouldn't all fit in the pot so I split it into two batches to fry down.
Cooking it down...
I used squat pint jars.
After all the bacon was fried down, here's what I ended up with:
This filled a dozen pint jars.
I canned them dry, meaning I didn't add any water to the bacon in the jars. (Of course, there's a little water in the bottom of the canner.)
The default canning time for any kind of meat is 10 lbs of pressure, 75 minutes for pints and 90 minutes for quarts. Interestingly, I had a number of failures-to-seal in this batch (something that seldom happens), which makes me wonder if I had a questionable batch of lids.
At any rate, I processed the failed jars a second time (with new lids) and they all sealed perfectly. I'll keep an eye out for when bacon ends go on sale and keep on canning!