I decided to can some more bacon bits to supplement some I already had canned up. So I bought 15 lbs. of bacon ends, in 3-lb. packages.
The girls helped cut it up.
We could only fit half the bacon -- 2 1/2 packages -- in the pot at one time.
Frying it down took awhile since I cook it slow so nothing burns.
In fact, it took so long to cook down both batches that it was too late to can it (or I'd be up past midnight). So I put the cooked bacon bits in the fridge overnight. The next day I re-heated the entire batch so I could hot-pack the bacon into jars.
Filling the jars. I packed them dry, meaning I didn't add any water to the bacon.
Scalding the Tattler lids and gaskets.
Out of 15 lbs of bacon ends, I got 10 pints of cooked bacon bits.
Some people have wondered why I make my own bacon bits rather than buying them. Homemade bacon bits are probably one of the few items I can which are more expensive than store-bought. But the fact is, they taste better.
Since the processing time is the same and since I had room in the canner, I also canned up a pint of leftover beef gravy.
Lids and gaskets out of the hot water.
Lids and rings on.
Into the canner.
Pressure building. These are canned at 12 lbs pressure (at our elevation) for 75 minutes.
We use bacon bits in baked potatoes, salads, and fried rice. Always a handy thing to keep in the pantry!