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How To Homecan Bacon

I tried it and it works…Something to remember when using this recipe: keep the grease off everything! You will have trouble getting the lids to seal if you allow the grease to splatter on the jar rims or on the lids and rings. Do everything slowly and carefully to keep everything clean. One more thing….this is not a USDA approved method, can bacon at your own risk.

You will need:

  • 1 Pound of bacon for each quart jar
  • Parchment paper
  • Roasting pan or other pan for the oven
  • Quart jars, lids, rings and Pressure CookerProcedure:
  • Boil jars, lids and rings for 10 minutes, keep simmering.
  • Get water in Pressure Cooker boiling
  • Trim long sheets of parchment paper so that they will fit, rolled up in a quart jar. The paper should not be any wider than the jars are tall from their bottom to their necks.
  • Lay strips of bacon on a baking pan or roasting pan and pre-cook in a 350* F oven until they are about 2/3 their original length, but do not cook them until they are crisp. If they are crisp when they are placed in the jars, they will crumble.
  • After pre-cooking, place the strips of bacon, still limp, on a sheet of trimmed parchment parchment paper. Roll the paper and bacon up and insert this roll into a hot, sterilized quart jar.
  • Pour the grease from the bacon into the jar, do not fill more than 2/3 full of grease.
  • Process at 10 pounds pressure for 1 1/2 hours. Higher elevations should use 11 pounds pressure.
  • To cook: Open sealed jar, unroll paper and remove bacon. Cook bacon in a skillet until crisp.