Bacon, canned

Ingredients

• BACON!!!

Directions

1. Pre-Cooking
2. This is optional, however pre-cooking the bacon will make it taste better at the end. To do so, preheat the oven to 375 F and place in the oven in trays for at least 10 minutes. Be sure to place them on parchment paper inside the trays. This will not fully cook them, but that’s on purpose
3. Lay out a sheet of parchment paper one foot wide by two feet long

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1. Stretch out strips of bacon side by side without any gaps or overlapping. You should be able to fit somewhere between six and eighteen strips depending on how thick the cut is

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1. Use scissors to trim off the excess paper on either side. Do not leave any excess paper on any of the four sides.
2. Place another piece of paper of the same size on top. If needed, trim it to the right shape and size to that it is a perfect match

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1. Place a rod or yardstick lengthwise on top to weigh down the top sheet. Place it in the center as we will be folding your bacon over at this point.
2. Fold the whole thing in half lengthwise. Now the width of your strip of paper and bacon should be about six inches wide.
3. Tightly roll the folded package up like a sleeping bag tucking as you go. If you do not roll this as tight as possible, it may not fit in the jar.
4. Shove the roll into a wide-mouth quart jar. You may have to twist the package as you push it inside. Remove only one strip of bacon if it will not fit, and try again.

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1. Repeat for all of the bacon. One quart jar should hold about one pound of bacon
2. Capping The Jars
3. Place lids and rings onto all the jars. You may have to shove them down a bit as some of the paper and bacon may be sticking out the top.
4. DO NOT ADD LIQUID. Bacon has enough fat that it needs nothing added to it.
5. Process in pressure canner at 10 lbs. (or more) of pressure for 90 minutes.

Notes

Tip: purchase “the ends” which are always cheaper than bacon strips, and can those.