Why Canning Bacon Matters in Emergencies

Canning bacon is a valuable skill for survival situations because it allows you to store a high-protein food source for extended periods without refrigeration. Bacon, rich in fat and protein, is essential for maintaining energy and nutrition during emergencies. Properly canned bacon can last up to five years, providing a reliable source of sustenance.

What You Need

Materials

  • Bacon strips (preferably thick-cut)
  • Canning jars (quart-sized)
  • Lids and bands for the jars
  • Canning salt (optional)

Tools

  • Large pot for boiling water
  • Jar lifter
  • Tongs
  • Ladle
  • Cutting board
  • Knife
  • Clean kitchen towels
  • Canning rack (optional)
  • Pressure canner or water bath canner

Knowledge

Understanding the principles of canning and the importance of proper sterilization and sealing techniques is crucial. Familiarize yourself with the safety guidelines for pressure canning and water bath canning.

Step-by-Step Instructions

  1. Prepare the Bacon: Cut the bacon into strips, roughly 1-inch wide. This size is ideal for canning and ensures even cooking.
  2. Cook the Bacon: Fry the bacon strips in a large skillet over medium heat until crispy. Drain the bacon on paper towels to remove excess grease.
  3. Sterilize Jars: Place clean jars and lids in a large pot of boiling water for at least 10 minutes. Keep jars hot until ready to fill.
  4. Pack the Jars: Using tongs, remove a jar from the boiling water and place it on a clean towel. Pack the bacon strips tightly into the jar, leaving 1/2 inch of headspace.
  5. Add Liquid (Optional): If using canning salt, dissolve 1 tablespoon of salt in 1 cup of water and pour this over the bacon strips, leaving 1/2 inch of headspace.
  6. Seal the Jars: Wipe the rim of the jar with a clean, damp cloth. Place the lid on the jar and secure with a band.
  7. Process the Jars: For quart jars, process in a pressure canner at 10 pounds pressure for 75 minutes or in a water bath canner for 90 minutes. Adjust processing time for altitude if necessary.
  8. Cool and Store: Remove jars from the canner and let them cool undisturbed for 12 to 24 hours. Check seals by pressing the center of the lid; it should not pop up and down.

Common Mistakes and How to Avoid Them

  • Undercooking Bacon: Ensure bacon is fully cooked and crispy before packing. Undercooked bacon can spoil.
  • Improper Sealing: Make sure jars are properly sealed to prevent contamination. Check seals immediately after processing.
  • Incorrect Processing Time: Follow the recommended processing time and pressure for your altitude. Underprocessing can lead to spoilage.

Variations, Tips, and Related Techniques

  • Add Flavorings: Experiment with adding herbs or spices to the bacon strips before canning for added flavor.
  • Use Bacon Fat: Save the rendered bacon fat and can it separately for use in cooking.
  • Alternative Methods: Consider dehydrating bacon strips for a different storage method that requires less equipment.

Canning bacon is a versatile skill that enhances your food preservation capabilities, ensuring you have a reliable source of protein during emergencies or survival situations.

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