Tuesday, September 21, 2010

Canning bacon bits

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...


Draining.


 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!

77 comments:

  1. Thank you Patrice! I love your canning posts and ideas. I have yet to brave using my pressure canner, but was thinking about canning up some sausage... I would imagine the process to be much like what you did here with the bacon bits?

    ReplyDelete
  2. Hi Patrice,
    First Time, Long Time.... Love your blog and I am always intrigued with your canning adventures! Please keep up the good work, and please keep posting the photos and commentary. In the end, it helps us all. I have pressure-COOKed for a long time but I finally acquired a pressure-CANner after reading your blog. I am delighted with this new avenue of storing our food! You mentioned the number of bad seals in this bacon batch.... Have you tried running a wet cloth soaked with VINEGAR around the jar edges when you can fatty meats? One of my canning books mentioned it and it seems to cut through the tiniest bit of grease that may affect your seal.
    God Bless, Janet in MA

    ReplyDelete
  3. *Excellent* idea about the vinegar, Janet! Thanks!

    - Patrice

    ReplyDelete
    Replies
    1. 60 years of pressure canning has taught me to watch the jar rims after filling them. Just a tiny spec of grease will destroy the ability to seal properly. I learned that when we canned fried chicken, beef stew and soups. Save the lids that didn't seal to use on refrigerator pickles. They should work just fine. Now, what did you do with all that beautiful rendered lard? I strain and freeze it in large baby food jars if I can obtain them. That way I can use them up before they develope and "off" taste. And, I have been known to make some good lye soap from it too.

      Delete
  4. I used Kerr lids on my jams. When we tried to open the jars, the lids were glued to the jar and the lid was all bent out of shape trying to open the jar. I love Ball lids. Can't stand Kerr, but Kerr now owns Ball. What is a person to do!
    andy

    ReplyDelete
    Replies
    1. In my experience, the Kerr lids have a softer sealing compound (grey) so I was taught not to boil them for very long. I have had the compouns squish away til the jar was against the metal.

      Delete
    2. Check out the American company ForJars! I’m hearing great things about them.

      Delete
  5. I have never tried to can bacon like this. I am a "Master Food Preserver" in my county, as trained by the U. of I. Extension. I will have to look through my sources but I think this is not something that they would officially endorse. Therefore, it intrigues me. I don't always think that the "official" stance is the only stance, but it is a good guideline. Have you dry canned like this before? If so, how long did it store safely? Very interesting....

    ReplyDelete
    Replies
    1. I pre cook ground beef and can it dry. Works great for tacos and such. I can pre made hamburgers dry and separated with parchment paper in a wide mouth. Cooked meat need not be wet to can. Muy family has done these sorts of things for ever. Never an issue. I'm eating canned pickled eggs I made 3 yrs ago. Still as tasty as ever!!! As far as wet bacon I put pieces <1 lb.> Side by Side on parchment paper. Fold and roll up as tight as possible. It will fit in wide mouth qt. Jar. Pressure can 90 min @lb per altitude. When you use it just pull out. Unroll. Re fry to crisp it up too desired crispness. You will be amazed!

      Delete
    2. I am learning SO much from reading these replies! I had no idea you could can bacon, much less burgers!

      Delete
    3. Roxy,
      Much of what is not "approved", is because the majority of Extension offices have not done the required testing for these recipes.
      They basically stick with the "basics", or rather the every day of what people can from their gardens or hunt.
      So if they, (The Extension Offices) have not tested it, it is deemed unsafe by them.
      Also, in many countries, other than the US, people waterbath can everything, as they do not have pressure canners available to them as we do here.
      I grew up with canned fried chicken, dry canned potatoes and beef, and many of my family's recipes. As you can see, I am still here :)
      I do however, HAVE to check out the canned bacon bits, as I would love to add them to my food storage.
      And YES to the vinegar. I can a lot of sausage and ground beef, and this is a MUST DO.

      Delete
  6. I have never canned cooked bacon without a liquid. Didn't know you could. I usually lightly cook it, then can with water or pork broth in the jar. Yes, jar rims need to be scrupulously clean after packing.
    Bacon canned in liquid comes out extremely tender when you open it. If you try to do slices it will fall apart on you, so you may as well plan on bacon bits. Once open, pat dry and fry till crisp. Tastes just wonderful.

    ReplyDelete
  7. ok, I don't mean to sound suptid but I have never used a pressure "anything". What is the difference between a pressure cooker and an pressure canner ? I take it you can not CAN in a pressure cooker? (which is sad as a friend is giving me a pressure cooker next week along with a bunch of jars as she has chosen not to can anymore... I was hoping to CAN meat with the cooker ) guess I need to replan that one.
    Google here I come.....

    Tina

    ReplyDelete
    Replies
    1. What a GREAT friend to give you these!!

      Delete
    2. Yes you can can in a pressure canner the cooking method is different. Find a book just for pressure canners.

      Delete
    3. Most pressure canners have gauges and pressure cookers just have the rocker.... I believe other than that I don't know the difference.

      The one problems i see is that the pressure cooker, you don't know what pressure is in the pot and how long to hold it at that pressure...?

      I would suggest purchasing the canner, you will love it!

      Delete
    4. I have a presto pressure canner and it has both a gauge and a weight.

      Delete
  8. Let us know how it turns out! Sounds like a great idea!!

    ReplyDelete
  9. back in the mid-late 1960's i lived with a family who lived and worked their own farm. they did not have any indoor plumbing other than a pump at the kitchen sink and a big iron stove that took woodfire for cooking. i was 12 years old and that summer i learned how to can over an open fire with these huge kettles. and i also learned that just about anything and everything can be preserved...no matter what the "experts" say.

    ReplyDelete
  10. Now why have I never thought of canning bacon bits? I use them all the time but for some reason have never thought of canning them. Thanks!

    ReplyDelete
  11. Mmmmm! Those look so tasty! I'd love to hear how they taste after a couple of weeks have gone by.

    I have had some trouble with lids not sealing after pressure canning as well.. I just ended up putting them in the freezer, but it's mighty frustrating. I'll definitely try that vinegar trick.

    ReplyDelete
  12. Hi Roxie. I've canned for twenty years and, as I said, this is the first time I've ever tried dry-canning anything, though I've seen others do it. As I see it, there's no reason why dry-canned meats shouldn't be as free from the harmful pathogens that cause food spoilage as wet-canned meats. The whole purpose of pressure canning, as you well know, is to super-heat the contents of the jars to kill any lingering microorganisms which will ultimately breed and cause spoilage (and/or disease if consumed, such as botulism), as well as prevent new microorganisms from entering the sterile environment. I see no logical reason why this dry-canned bacon isn't just as preserved as anything I've canned in water.

    Tina, I've never used a pressure cooker but I believe there are differences between pressure COOKERS and pressure CANNERS. You really don't want to take chances with improperly canned foods. To achieve a proper seal and the proper temperature to kill off microorganisms, your food needs to be pressure-canned at ten pounds for whatever the suggested time is for the contents. Pressure canners are, IMHO, worth their weight in gold. Canners can be pricey, but keep your eyes peeled for estate sales and thrift stores. You might even post an ad on Craig's list or your local Pennysaver. Or keep an eye out on these lists for canners.

    A word of caution for used canners: you'll need to make sure the gaskets are sound and the pressure gauge is accurate. Your local Extension Service usually offers to check the gauges for free.

    Darn, I wish all of you, my beloved readers, were close by! The local Mormon church asked me to teach a class on canning meats, which I'll be doing on Oct 16. I wish you could all attend!

    ReplyDelete
  13. actually a good pressure canner uses 5,10, and 15 pound pressure gauges and the weight of the pressure is for canning various items as well as the time the gauge jiggles. a canner can also be used as a pressure cooker(esp.useful if you are cooking massive amt. of food) and a pressure canner/cooker can be used as a steamer as well. a canner/cooker is probably the most versatile and economic pot to have in the kitchen.

    ReplyDelete
  14. Tina-- Pressure COOKERS may be used for canning items that take short canning times, though it's not recommended. CANNERS are built sturdier, to withstand the pressure, temperatures and long times at high pressure required in home canning.

    Meats, for instance require high temps high pressures and long processing times. You would be risking exploding a cooker!

    Water bath canning of high acid foods can be done in any old pot that's deep enough.

    ReplyDelete
    Replies
    1. Pressure cookers can not be used as canners for any reason. They are not equipped to keep a steady pressure needed to safely can.

      Delete
  15. Tina, Go on-line to the makers of your pot. check the serial numbers, or even call the company. That can tell you if your pot is a cooker or a canner. You will want to order new gaskets, anyway. Just a good thing to do now and then.

    Patrice, I have never dry canned anything, but my grandmother used to "sterilize" gauze and cottonballs and similar medical items by this method. She didn't do anything metal (tweezers, pins or such) because the dry metal against the jar would cause it to break.

    ReplyDelete
  16. What did you do with the grease? I keep packages of bacon ends in the freezer. I cut off slices and chop it up to cook it for the grease. It makes the best gravy! I usually use 1 can of chicken broth, a couple of tbls of flour, a dash or two of worcestershire and a little pepper to make a great gravy for chicken fried steak.

    ReplyDelete
    Replies
    1. I pour the grease in half pint jars and pressure can it along with the bacon.

      Delete
    2. That's exactly what I was thinking...I'm going to buy bacon ends this weekend!

      Delete
  17. I purchased my pressure canner from Walmart last year about this time when the summer harvest was waning and they were on sale. Did the same with jar lids and jars....

    Just FYI :)

    Going to give this a try!!

    Please let us know in a few weeks how the bacon is.... Yummmmm...... Bacon......

    ReplyDelete
  18. Thanks for the reply Patrice. I may just have to give the dry canning a try! I have been canning for 30+ yrs in addition to the years of canning that I watched growing up and never did see or try this.

    Pressure cookers are generally smaller versions of the pressure canner. I have both. The cooker would serve me no purpose to try and can in. I would only be able to put 3 or 4 half pint jars in it. On the other hand, that might work to do this dry canning of bacon bits.

    I love my pressure canner. It is the type with a weight gauge on it. I much prefer it over a dial gauge. Part of my duties as a Master Food Preserver in my county has included teaching workshops and doing testing on the dial gauges. I know that with my weight gauge, it doesn't go out of whack and need replaced.

    ReplyDelete
  19. Hi,

    I found your blog while reading the Tattler Blog Review links page on their web site.

    Were the lids you used for your bacon the new silver color? (It’s hard to tell in the photo.) I too had trouble with several canning lids not sealing in August while canning several batches of peach preserves and jelly. My husband purchased several jelly jars for me so we could give the preserves and jelly for Christmas. The first thing I noticed when he got home with the jars was the lids; the color was different and the weight was lighter. I was so aggravated with the lids not sealing I called the company. After several days of busy signals I located a number for their corporate office and left a detailed message on some ones voice mail; 3 or 4 days later a representative called me back and I voiced my complaint. They assured me the “new lids” were not the problem. However, I have canned for more than 20 years and I am certain the new lids were the problem. This is why I am reading up on the Tattler lids; I need something I can depend on and so far I am getting excited about all the positive reviews I have been reading. I am looking forward to placing my first order and giving the new lids a try.

    ReplyDelete
  20. Patty, you may be on to something because yes, I used the silvery lids. I never made the connection, but if you're having trouble with lids not sealing as well, then that's good evidence there's a problem with the lids.

    Ironically I just - and I mean *just* - received my supply of Tattler lids. I've been saving up for the last few months and finally ordered 1000 lids - 500 wide mouth, 500 regular mouth. They arrived a couple of days ago. I'll post a blog on that shortly. Whoo hoo! I'll never have to buy lids again!

    - Patrice

    ReplyDelete
  21. I've only froze my bacon bits. I'll have to think about this instead. I wonder if the seals had a problem due to bacon grease. I add this bacon to almost every meal I make. And I love using the grease for... well, almost every meal I make! :)

    ReplyDelete
  22. What are "tattler lids" and where do you get them? I am new to canning but last fall I pickled some crabapples and put up various jellies and jams. Also made my first apple sauce, chutney etc. I loved it and am looking forward to the next season!

    ReplyDelete
    Replies
    1. These are Tattler reusable canning lids (website: http://www.reusablecanninglids.com/) I bought a lifetime supply a few years ago and have completely transitioned from disposable lids to reusable lids.

      However if you're new to canning, I recommend sticking with disposables for another year or two until you become thoroughly familiar with canning (both pressure canning and water-bath canning). Tattlers take a little getting used to, and the important thing is to learn SAFE canning procedures first.

      I have some inexpensive ebooklets on canning at this link:
      http://selfsufficiencyseries.com/

      - Patrice

      Delete
    2. Tattler lids DO NOT work well with bacon or anything fatty unless you use it up within 6 months. Canned bacon and at first they were sealed tight but 8 months down the road they became unsealed, where as the bacon with the ball lids were fine.

      Delete
  23. I would also like to know what you did with the bacon grease. I've been reading about canning butter (haven't tried it yet) and wonder if it the grease could be done the same way. Any advice you have would be greatly appreciated. Thanks for the info. Dorothy

    ReplyDelete
    Replies
    1. Fats (including bacon grease, butter, etc.) should NOT be canned. Home canners do not have the ability to render them safe from botulism as commercial canneries might.

      I keep half a gallon of pure clean bacon grease a jar in my fridge for various uses, but otherwise I congeal it in cans and throw it away.

      - Patrice

      Delete
  24. I just opened a jar of bacon bits I had canned from June of 2012. they were still crisp and great taste. I thought they might become rancid because of grease, even thou I drained them good, but they were great. So for sure they last almost 3 yrs...btw I kept all my grease in a canning jar to use for seasoning. It last forever in the fridge.

    ReplyDelete
    Replies
    1. Moy. Thanks for this info. I can't wait to try it.

      Delete
  25. Here is my guideline, if you can buy it in the store canned then you can CAN it. None of the canning books will allude to this because of the FDA but you can preserve butter, cheeses, meats and a variation of other goodies. As far as I know oven canning isn't approved either but it works wonders for DRY goods like flour, rice, and beans- Just be careful of foods that have oils in them or it will go rancid. RESEARCH RESEARCH RESEARCH.

    ReplyDelete
    Replies
    1. YouTube is a wonderful resource for learning how to can everything from tomatoes and green beans to butter and cheese...

      Delete
  26. I found a pin on pinterest. What great info. Thanks so much. I grew up in northern Nevada and my mom use to can and freeze all the time. I was never interested in any of that. Now that I am older I wish I had. Mom is gone and so is all the great knowledge she had so your site is great thanks again

    ReplyDelete
  27. I'm trying this right now for the same reason! I often buy bacon ends because it's such a good deal! A few other things I do with them: grind them with venison to make burger. I also grind them and freeze them like that and use as a breakfast starter. Thanks for your blog and the idea!!

    ReplyDelete
  28. I find bacon on sale and also buy the ends. I put it in the freezer, then when I get a lot I let it thaw a little then chop it in smaller pieces and cook, drain and put in my FOOD SAVER. I make small packages and refreeze. I find this take less space and works really well for us.


    ReplyDelete
  29. Hi, I can my bacon this way, ALL THE TIME and I LOVE IT. If I need bacon bits for something, I open the jar, and crisp them up in a pan for little bit. If I am seasoning veggies, which I do all the time, I just dump it in. This is my favorite thing to can.

    ReplyDelete
  30. I would like to know how long will the canned bacon bits last in the jars?

    ReplyDelete
  31. Properly canned, it should last for many years.

    - Patrice

    ReplyDelete
  32. Hi Patrice, I can a lot but have never tried dry canning bacon. I love the idea and would like to know after a month or so, how did it taste when you went to use it. Thanks
    Kaye

    ReplyDelete
    Replies
    1. They taste great. I usually use them in fried rice or omelettes.

      - Patrice

      Delete
  33. and can I do it boiling the ball bottles in water?

    ReplyDelete
    Replies
    1. If you're referring to the water bath method, the answer is an emphatic no...all meats must be pressure canned.

      Delete
  34. Bacon is a cured meat and therefore should be botulism free already before canning. The cure is for preventing botulism inside casing enclosed meat while fermenting and low temp smoking and so forth, and until some are dry enough for long term shelf storage. I am not a food scientist but this is how it seems to me. I can sausages and dogs and spam ect all the time.

    ReplyDelete
  35. Yes, they can be. I, and many others, have canned butter, shortening and other fats for years with no problem. And YES, home canners do have the ability to can foods safely. I can meats and fats at 15# pressure. If it's not safe, why does the Ball Blue book I use have canning (both wb AND pc) times for meats and fats???

    ReplyDelete
  36. Bacon is a big bad no no except in very small amounts of the total recipe. Even pressure canned. Plus there has been no testing of dry canning. This is a VERY bad idea. Those new to canning need to be aware that this blogger is going against the recommendations of researchers in food safety. Please do your own research before following this recipe. I am not attacking the blogger. Experienced scanners will know this and make their own choices. An inexperienced camber may not be aware of the risks associated.

    ReplyDelete
  37. The Amish can without pressure canners, they are still alive, I can like my mother and her mother, I do it the old way, just make sure you clean those jars and boil them hot, we even can moose meat, I do alot of pickles and jams and pacanti sauce, never an issue, I will do bacon next, happy canning

    ReplyDelete
  38. Can I use this same method with cooked ham?

    ReplyDelete
    Replies
    1. I would can cooked ham (or any ham) in water. Just fill the jars with the ham, top it with boiling water, and pressure can for 75 minutes (pints) or 90 minutes (quarts) at 10 lbs pressure (adjusted for your elevation).

      - Patrice

      Delete
  39. Can you do them in a water bath if you don't have a pressure canner

    ReplyDelete
    Replies
    1. Absolutely NOT. Bacon (and all meat) is low acid, so it MUST be processed in a pressure canner. Don’t let anyone tell you otherwise. Boiling meats in a water-bath for ten hours cannot replace pressure. Do not risk botulism by processing meats or other low-acid foods in a water-bath. If you’re serious about preserving food, it’s worth investing in a pressure canner and learning its proper usage.

      – Patrice

      Delete
    2. Yes don’t let anyone tell you NO! This is how it’s been done before pressure canners were invented, meats are 3 hrs boiling with water 2” over jars. Theirs many groups on FB that will teach you how.. Blessings😇

      Delete
    3. WRONG. Why do you think pressure canners were invented in the first place? It was because scientists learned boiling water doesn't kill botulism spores. Three hours – ten hours – a hundred hours in a water bath will NOT render low-acid foods safe. WHY CAN'T PEOPLE GRASP THIS CONCEPT???!!! Do you refuse to wear a seat belt while driving as well because cars were invented before seat belts?

      - Patrice

      Delete
  40. i can the old way, water bath. can you do meats of all kind in a water bath?

    ReplyDelete
    Replies
    1. No. Never never never never NEVER can meats of any kind in a water bath. Don’t let anyone tell you otherwise. Boiling meats in a water-bath for ten hours cannot replace pressure. Do not risk botulism by processing meats or other low-acid foods in a water-bath. If you’re serious about preserving food, it’s worth investing in a pressure canner and learning its proper usage.

      I can't emphasize this enough. The old "granny always did it this way" logic is faulty. It's a miracle granny never killed someone. Seriously, do not EVER can meats in a water bath.

      - Patrice

      Delete
  41. Patrice, I see that it has been 10 years since the original bacon bits post? How long did they last preserved for you and still tasted great? I'm going to try this method next. ALSO, did you rinse the grease off the bacon with hot water? or just pat it dry?

    ReplyDelete
    Replies
    1. Those bacon bits turned out very very well. We used them all up within a year or two and they tasted great. I did NOT rinse the grease off with hot water, but I let them drain thoroughly before putting them in jars.

      - Patrice

      Delete
  42. I have canned meat and veggies some over 15 years old and still taste great if deal doesn't break it good to eat

    ReplyDelete
  43. Could I dry can the pre-made real bacon bits from the grocery store? Or just put them in my jars and vacuum seal them? I am a canning newbie.

    ReplyDelete
    Replies
    1. I am not familiar enough with either pre-made bacon bits or vacuum sealing to provide an authoritative answer to this. I suspect pre-made bacon bits have loads of preservatives in them, so vacuum-sealing may work, but I can’t say that with any assurance. If pre-made bacon bits were not being refrigerated to begin with, you might be able to get by with just storing them on the shelf or even freezing them until needed.

      I have dry-canned bacon bits I’ve fried down myself. Bacon bits could also be canned in liquid (such as pork broth).
      If you’re a newbie canner, remember this rule of thumb: ALL MEATS MUST BE PRESSURE-CANNED, never water-bath canned. Meats must be pressure-canned at 15 lbs. pressure for 75 minutes (pints) or 90 minutes (quarts). No exception.

      Also, please don’t try to can in a pressure COOKER. Pressure cookers and pressure canners are two different things.
      If you have the opportunity to attend some canning classes, those are always helpful for newbies.

      - Patrice

      Delete
    2. The Amish have been canning for generations, and they only use water bathing, yes they also do the meat this way. It does take several hrs though

      Delete
    3. My admiration for the Amish is second to none; but water-bath canning meat is NOT SAFE. It is something I will NEVER recommend.

      - Patrice

      Delete
  44. I screw a ring lid over the top of the jar I am filling to keep the rim clean when packing albacore into jars. Remove the ring after filling the jar and move it to the next jar. I do still wipe the jar rim with vinegar on all the jars but it really does speed up the process and would probably work well with bacon.

    ReplyDelete
  45. Is this a safe way to store? How long until off taste?

    ReplyDelete
    Replies
    1. Properly canned and stored, it should last for years with no off taste. All meats MUST be pressure-canned for 75 minutes (pints) or 90 minutes (quarts) at the proper pressure for your elevation. No short cuts!

      - Patrice

      Delete
  46. If anyone knows where to buy squat jars,I always buy Ball canning jars.Never seen them in stores or online. Soon moving to Tennessee Tennessee

    ReplyDelete