tag:blogger.com,1999:blog-5526768924178592295.post4522576196043277096..comments2024-03-19T05:03:19.939-07:00Comments on Rural Revolution: Canning bacon bitsPatrice Lewishttp://www.blogger.com/profile/06012022335047974670noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-5526768924178592295.post-58521729877011258112017-08-03T17:29:48.284-07:002017-08-03T17:29:48.284-07:00I found an interesting article, on WWI recipes, an...I found an interesting article, on WWI recipes, and what the gov't was asking people to save, and it was fats! It gave some details on the necessity of why saving fats was so important. I thought perhaps some folks that enjoy your site as much as I do would find this interesting.<br /><br />https://feastofthecenturies.wordpress.com/tag/world-war-1-recipes/<br /><br />TO RENDER FAT BY DIRECT METHOD<br /><br />Run the fat through the household meat grinder or chop fine in the<br />chopping bowl. Then heat in the double boiler until completely melted, finally straining through a rather thick cloth or two thicknesses of cheese cloth, wrung out in hot water. By this method there is no danger of scorching. Fats heated at a low temperature also keep better than those melted at higher temperature. After the fat is rendered, it should be slowly reheated to sterilize it and make sure it is free from moisture. The bits of tissue strained out, commonly known as cracklings, may be used for shortening purposes or may be added to cornmeal which is to be used as fried cornmeal mush.<br /><br />TO RENDER FAT WITH MILK<br /><br />To two pounds of fat (finely chopped if unrendered) add one-half pint of milk, preferably sour. Heat the mixture in a double boiler until thoroughly melted. Stir well and strain through a thick cloth or two thicknesses of cheese cloth wrung out in hot water. When cold the fat forms a hard, clean layer and any material adhering to the under side of the fat, may be scraped off. Sour milk being coagulated is preferable to sweet milk since the curd remains on the cloth through which the rendered mixture is strained and is thus more easily separated from the rendered fat which has acquired some of the milk flavor and butter fat.<br /><br />TO RENDER FAT BY COLD WATER METHOD<br /><br />Cut fat in small pieces. Cover with cold water. Heat slowly. Let cook until bubbling ceases. Press fat during heating so as to obtain all the oil possible. When boiling ceases strain through cheesecloth and let harden. If desired one-half teaspoon salt, one-eighth teaspoon pepper, 1 teaspoon onion and 1 teaspoon poultry seasoning may be added before straining.<br /><br />TO RENDER STRONG FLAVORED FATS<br /><br />To mutton, duck or goose fat add equal amount of beef suet or<br />vegetable fat and render same as suet. This may then be used for<br />shortening, or pan broiling for meat or fish dishes, and not have the characteristic taste of the stronger fats.<br /><br />When rendering strong mutton, duck or goose fats if a small whole<br />onion is added the strong flavor of the fat is reduced. Remove the<br />onion before straining. It may be used in cooking.<br /><br />TO CLARIFY FAT<br /><br />Melt the fat in an equal volume of water and heat for a short time at a moderate temperature. Stir occasionally. Cool and remove the layer of fat which forms on the top, scraping off any bits of meat or other material which may adhere to the other side.<br /><br />Fats which have formed on top of soups, of cooked meats (such as pot roast, stews), salt meats (such as corned beef, ham, etc.), or strong fats, such as from boiled mutton, poultry and game, may be clarified in this way and used alone or combined with other animal or vegetable fats in any savory dish.<br /><br />CARE OF FAT AFTER BEING USED FOR COOKING<br /><br />If fat is used for deep fat frying as croquettes, doughnuts, fritters,<br />etc., while fat is still hot, add a few slices raw potato and allow it<br />to stay in the fat until it is cool. Remove potato–strain fat, allow<br />to harden and it is ready to use. The potato absorbs odors from fat.anonymoushttps://www.blogger.com/profile/17773058727560744026noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-9791982553218061162017-02-23T19:49:05.991-08:002017-02-23T19:49:05.991-08:00Just found this (canning bacon bits). Bought 30# ...Just found this (canning bacon bits). Bought 30# of bacon bits & pieces and into my 2nd day of canning. You were right, it takes a lot of time. I will be done tomorrow and will end up with about 50 1/2 pints of yummy bacon bits. I am hoping for one of them to not seal, so we can try them out. 😋Anonymoushttps://www.blogger.com/profile/06511235917086226504noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-71216294001199687082016-08-27T08:40:52.641-07:002016-08-27T08:40:52.641-07:00Oh, my FDA, I hope you are still alive!
Canning un...Oh, my FDA, I hope you are still alive!<br />Canning under HEAT and pressure not only makes the cans vacuum sealed, but also kills bacteria that can grow and kill YOU before the vacuum sealed meat products ever look or smell spoiled. -- Betty GAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-47180681066442655782015-12-06T16:29:56.453-08:002015-12-06T16:29:56.453-08:00THe way I make milk gravy-the same way my mother m...THe way I make milk gravy-the same way my mother made it and that she learned from her grandmother-is this-- put your milk in a frying pan, heat-DO NOT BOIL_-add some butter(about a tablespoon to a pint of milk )melt. while that is heating stir 1 tablespoon of flour or cornstarch into some cold water to make a paste.. put some of the hot milk into the paste, stir. then slowly add all the now warm thin paste. stir, cook cornstarch until as thick as you want it, cook flour at least 5 minutes. you can make a varation on this by adding pan drippings from the meat you are serving. salt and pepperAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-7008390629357932292015-06-15T21:33:14.099-07:002015-06-15T21:33:14.099-07:00Just canned some tonight and they came out beautif...Just canned some tonight and they came out beautifully. Thank you so much for sharing your talent with us. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-36348280345207862072014-07-25T09:41:01.710-07:002014-07-25T09:41:01.710-07:00Properly canned, it should last for years.
- Patr...Properly canned, it should last for years.<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-63166677114544091392014-07-24T20:47:31.519-07:002014-07-24T20:47:31.519-07:00I canned 7 pints of bacon today (raw pack) I cut ...I canned 7 pints of bacon today (raw pack) I cut it up to use for seasoning later in the year. I'm in a canning group and some of them told me if not in the ball book don't do it. How long should it last I canned it for pints 75 min and I always go over a few minutes. How long have you had yours for?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-90276441004128547562014-06-10T14:54:14.829-07:002014-06-10T14:54:14.829-07:00If I cooked that many bacon bits, I'd end up w...If I cooked that many bacon bits, I'd end up with about a fourth of it gone before it even made it to the jars... yum. Just looking at the photos had me reaching for a spoon. LOVE that bacon!Joyhttps://www.blogger.com/profile/15471639876072617577noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-56563116480613823182014-01-18T12:00:54.151-08:002014-01-18T12:00:54.151-08:00Thank you Patrice for posting these great canning ...Thank you Patrice for posting these great canning recipes!!!. I love canning anything and everything but all my canning books and most of the recipes I find are all for canning fruits and veggies, which is great and all but I need my meat too. I never knew you could can bacon, bacon bits, and even leftovers!! can't wait for you to post more canning recipes. <br /><br />Sincerely,<br />Staci Ward ( Louisiana)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-11331035342959900482014-01-18T11:56:45.832-08:002014-01-18T11:56:45.832-08:00Thank you Patrice for this blog!!! Never knew you ...Thank you Patrice for this blog!!! Never knew you could can bacon and leftovers. I love to can, but most of my books or the recipes I find are mainly for fruits and veggies, which is great and all but I need my meat too. funny I should come across your web page since just the other night we were all splitting what little store bought bacon bits we had left for potatoes:) can't wait for you to add more canning recipes to your page.<br /> <br />sincerely <br />staci ward (Louisiana)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-7248401399916886222013-08-05T08:34:29.173-07:002013-08-05T08:34:29.173-07:00Fish fried in bacon grease is wonderful but anythi...Fish fried in bacon grease is wonderful but anything fried in bacon grease tastes better and browns beautifully. I also don't use artificial vegetable shortenings. Bacon fat or lard and olive oil for uncooked things. I'm canning the drippings along with the bacon bits this time. I usually just keep them refrigerated as I've only made small batches each time so far.HazelRosehttps://www.blogger.com/profile/12172343223401270557noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-41651748524086097812013-08-05T08:34:28.609-07:002013-08-05T08:34:28.609-07:00Fish fried in bacon grease is wonderful but anythi...Fish fried in bacon grease is wonderful but anything fried in bacon grease tastes better and browns beautifully. I also don't use artificial vegetable shortenings. Bacon fat or lard and olive oil for uncooked things. I'm canning the drippings along with the bacon bits this time. I usually just keep them refrigerated as I've only made small batches each time so far.HazelRosehttps://www.blogger.com/profile/12172343223401270557noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-41015709281468690942013-08-05T08:34:12.619-07:002013-08-05T08:34:12.619-07:00Fish fried in bacon grease is wonderful but anythi...Fish fried in bacon grease is wonderful but anything fried in bacon grease tastes better and browns beautifully. I also don't use artificial vegetable shortenings. Bacon fat or lard and olive oil for uncooked things. I'm canning the drippings along with the bacon bits this time. I usually just keep them refrigerated as I've only made small batches each time so far.HazelRosehttps://www.blogger.com/profile/12172343223401270557noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-20788459554344001262013-04-18T16:39:29.556-07:002013-04-18T16:39:29.556-07:00Hubby and I just put 6 pounds of bacon ends throug...Hubby and I just put 6 pounds of bacon ends through our meat grinder. Then we just put it in our cast iron frying pans and let it cook for about 45-60 minutes and it was done. he took a few pieces out and had me taste test them, sweet man that he is. Crunchy but not too crunchy. They are currently canning now. We drained them through our colander first and saved the fat drippings to use as lard since that is all we cook with any more.<br />AdeleAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-35825194319462363432013-03-25T09:20:49.280-07:002013-03-25T09:20:49.280-07:00Yes. It takes awhile (depending on how full your ...Yes. It takes awhile (depending on how full your pot is) so do this on a day when you're home and not in a hurry to go anywhere.<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-91745037503086308702013-03-25T08:25:22.506-07:002013-03-25T08:25:22.506-07:00I want to try this but I have a question. Do you j...I want to try this but I have a question. Do you just put the bacon in a big pot and cook it on lowAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-21329560477139316822013-02-26T19:24:23.294-08:002013-02-26T19:24:23.294-08:00You can save bacon fat in vacuum sealed canisters,...You can save bacon fat in vacuum sealed canisters, or you can "can " it, with or without bits in it. Vacuum sealing keeps air out, as does canning.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-88672659698598774132013-02-24T21:30:44.533-08:002013-02-24T21:30:44.533-08:00Years. As long as the meat is properly canned and...Years. As long as the meat is properly canned and the seals are intact, it can last well over a decade. Here's a blog post on some 13-yr-old jars of meat and soup I found on a back shelf of my pantry, which was still perfectly good:<br /><br />http://www.rural-revolution.com/2012/08/how-long-will-home-canned-food-last.html<br /><br />I've eaten ten-year-old canned chicken which was fine and tasted great in a chicken pot pie.<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-60680835465839329042013-02-24T20:32:16.765-08:002013-02-24T20:32:16.765-08:00I love the idea of canning bacon bits. I've ne...I love the idea of canning bacon bits. I've never heard or seen anyone else do that. <br /><br />How long have you been doing this and how long do you think they'll keep? I know you said you kept yours for a year. Im definitely going to give this a try one of these days. As it is, I just snitch pieces of bacon that no one grabbed & stash them in the freezer. ;) <br />KimHhttps://www.blogger.com/profile/02515650243247221967noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-29638678267543391262013-02-24T19:58:47.511-08:002013-02-24T19:58:47.511-08:00Hullo!
I was wondering what the shelf life of a c...Hullo!<br /><br />I was wondering what the shelf life of a can of bacon bits might be?StaceySpinshttps://www.blogger.com/profile/09566220285726233324noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-42817045364971688932013-02-24T19:58:09.336-08:002013-02-24T19:58:09.336-08:00Hullo!
What do you think the shelf life of a can ...Hullo!<br /><br />What do you think the shelf life of a can of canned bacon bits would be?StaceySpinshttps://www.blogger.com/profile/09566220285726233324noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-29171878976979450522013-02-24T19:14:37.072-08:002013-02-24T19:14:37.072-08:00I save myself a great deal of pain and just freeze...I save myself a great deal of pain and just freeze those packages. Pull one out at a time and run them through my food processor. Makes for smaller bacon bits bus so much easier on my hands. I same the bacon grease, refreezing after I strain it though cheese cloth. I use it to flavor dog food, make and deep fry biscuits for my dog, etc. I also use it instad of lard for baking, making bird suet, and other such wild animal treats. I also gave some to a neighbor for his traps. I also use it to make bait for my old man when he goes fishing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-75331873129240656932012-11-11T20:26:54.917-08:002012-11-11T20:26:54.917-08:00BexarPrepper on YouTube cans it uncooked and fries...BexarPrepper on YouTube cans it uncooked and fries it up when she opens it, says it tastes great. I got some end pieces and I'm going to try it!Recycled Cottage & Gardenhttps://www.blogger.com/profile/13209720538924091082noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-12242125075882665312012-11-10T17:05:52.501-08:002012-11-10T17:05:52.501-08:00I don't see why not. Give it a try and let us...I don't see why not. Give it a try and let us know the results! Just make sure you can it for the correct amount of time (75 minutes/pints, 90 minutes/quarts), adjusted for your elevation.<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-67890613629207142942012-11-04T10:05:31.441-08:002012-11-04T10:05:31.441-08:00So, I was wondering...Could you put the cut/uncook...So, I was wondering...Could you put the cut/uncooked bacon straight into the jars and then pressure cook for 90 minutes? It seems to me that the bacon would be cooked through, though not crispy, and you would also be preserving the grease for future use. When you uncan, you could crisp up in a skillet if you wanted to. What do you think? ~CatAnonymousnoreply@blogger.com