Canning101: How to Can Bacon

For those who asked me for a very detailed "how to can bacon"
video...this is it! Enjoy! Janie...
~~~~~~~~~~~~~~~~
How to Can Chili: • Food Storage - How to ...
~~~~~~~~~~~~~~~~
How to Can Oranges: • How To Can Oranges
~~~~~~~~~~~~~~~~
How to Can Blackberry Jam: • FOOD STORAGE ~ Canning...
~~~~~~~~~~~~~~~~
For collaborations or reviews on products: [e-mail]

[@maryisabell8760]

Great job sweetie - I am a long time / old fashion canner . You are absolutely correct in all your directions / teachings . I am sure you are helping so many people . I love just to watch ❤️

[@ratmgr2]

Great video. My favorite bacon is regular pork bacon. Turkey bacon IS NOT bacon 😉 (just kidding, I just don't care for it). I was surprised to see you didn't use parchment paper in the cookie sheets when you were cooking the bacon. It makes clean up so much easier. It's the only way I cook our bacon.

[@ylcalif3681]

Love how you do your bacon . . . precooked (not raw packed). It gave me the confidence to attempt this and here's some tips that you may want to include. The jars tend to float so I decided to use the 1 & 1/2 pint jars (taller jars AKA asparagus jars) so I could put glass fermenting weights in the bottom of the jar. Since I haven't seen anyone else use this technique, I processed at 90 min. Excess bacon grease was able to settled to the bottom of the jar around the weight. Perfect for my purposes so I'm sharing this tip with my favorite Utube canners that share so much with us. Thank you!!

[@RuralmoneyOfficial]

You deserve a TV show. You love this stuff and love watching your videos.

[@mel112503]

Miss Janie, I go to this video time and again when I need to can bacon. It is a while between each time, and I need a refresher before doing it again. I will be doing it again tomorrow, so I am watching this tonight. Thank you for all you do!

[@OurLittleHomestead]

I am so glad it is helping! Did your bacon stay crisp after opening?

[@mel112503]

I crisped it up in a skillet, and it tastes like I just opened it from the store!

[@OurLittleHomestead]

That is the same as mine tastes when doing it this method. I'm glad you like it this way too! Great for BLTs!

[@EclecticSundries]

The words "way too much" and "bacon" should never be used together.

[@OurLittleHomestead]

True that! ? /\

[@TheGranndi]

Thank you for taking the time to share your decades of personal canning experience, expert knowledgeable advice, invaluable safety tips, and your accumulated life skills that can only be achieved by hard work! God Bless you and your family! Your newest "student" …@73 hopefully I'm not too old to learn to can?

[@OurLittleHomestead]

You're never too old to learn a new hobby! Canning, for me, is like gardening...it's fun and I see it as my next big kitchen adventure! LOL!

[@meYus11]

You do a great job. Your detailed descriptions and demonstrations make it easy. Keep it up! GREAT!

[@OurLittleHomestead]

Thanks Dr Pendleon! Keep watching! More goodies for your tummy coming your way! XOXO

[@keepingourhome7271]

Love this video! So nice to see you have pre-crisped it. I want to make this just to make it easier at our remote camp, (cottage), next summer. I hate !! doing tons of greasy dishes when I have to heat well water on the propane range. Plastic utensils are next!! LOL!! Thanks, Janie! p.s.you should consider the additional heading of something like 'proper rocking of pressure canner regulator'! when i started canning, it was very hard to discern that and, as a result, i had some pretty over-processed food! this illustrates this so nicely!

[@OldesouthFarm]

My home grown Pork, free ranged in a pecan orchard. Made fantastic canned bacon. It had been smoked with hickory at the local processor. I drizzled Maple Sirup, wow... was fantastic. I did cut mine and canned in the pint jars. Great Video.

[@greeneyes1963]

Sharing is caring! ; ) I love your videos. I have been driving myself crazy trying to decide which canner to buy, then I thought, go back to Janie's video to see what she uses. Thanks for sharing all of your knowledge!

[@OurLittleHomestead]

LOL! That is awesome! I love mine. Perfect for a glass top stove.

[@racheltomlinson2257]

Bless,thank you for explaining and saving our lives. we are lucky to have kind people like you to share your knowledge. cannot wait for my canner to arrive and more ball jars , so excited , be wonderful to save our vegetable growing and reduced meats. you help people like us to have better healthier food and save lots of money at the same time. I love watching and learning your skills and so glad you have subtitles with it too. look forward to more ways to save food.

[@OurLittleHomestead]

Awe! Thanks for letting us know we're on the right path. So many still don't get it! They complain about every video making detail without seeing what the video is actually even about! I'm working hard...for free... to share what I've learned with others out there who did not have a grandmother or mother to teach them what I learned from mine! It's an art that we're trying to bring back to the 'table'! LOL! Pun intended! God Bless!!

[@debraluster6096]

I never canned its very interesting. I am going to give this a try. I just found. Your channel I from New Jersey. Thank you for your videos. I will watch all your videos. Thank you again

[@sullivanhomesteader3155]

Hi, Janie-I can't begin to express how much I missed you. So glad you are back!

[@OurLittleHomestead]

Missed you too!!!

[@wandaduckworth1357]

Great vidio !!! Soooo thankful that i can hear you on All your vidios !!!Blessings !!!

[@calprepperdas2015]

I'm so happy to see you thanks for sharing this with us

[@jengoods2246]

Great video Janie, Thankyou, going on my to do list 😀👍

[@OurLittleHomestead]

@Judith Thompson, Hi, Judith! You have to use canning jars as they are tempered for higher temps...and made for the long pressure canning process; most jars at the store, like mayo jars...do not hold up to the high temps that 'tempered' jars will hold up to. Meat always goes the max length of time at 75 min for pints and 90 minutes for quarts at your altitude of pressure (mine is below 1,000 ft above sea level so I use 10 lbs of pressure (11 lbs on a wt guaged canner)...if you are OVER 1000' above sea level...you'd go to the 15 lbs of pressure wts...on the canner for the same processing times. I hope this helped! I'm off on another State Park Adventure to teach wilderness survival training...and CPR courses to the state park life guards and park staff but we will be back in a few days and I can answer any other questions you may have in a few days...!! Be blessed and be bold! Love you!! ` Janie PS your respond button is off :(

[@BrendaC-cf7td]

Thank you! for the video, been a subscriber for awhile. I watch till the end! oxox

[@saintlucia2007]

Glad to see you back canning 🎉👍Looking forward to the meatballs Janie! God bless.

[@OurLittleHomestead]

I lost my motherboard and have to remake the meatball video...lost several novels I was writing and they were some of my best work as well. I prayed hard and came to the conclusion that God would help me write better novels if I started over...I am so Blessed! I'm Blessed that my work is completed (for the most part) and can start uploading videos and making them again. I missed YT time! LOL!!

[@davidtarshis6658]

You might know this already, but as a rule I never save projects on the same drive as the OS. But just curious, how did the failed motherboard affect the drive? Just discovered your videos, great stuff, really takes any guess work out of the equation. Thanks!

[@suemoshier5475]

Today I wanted to can bacon. Thank you for this video. It is very helpful.

[@hduddy83]

loved the video. I hope one day to own a canner and start doing this. a little intimidated by it but eager to learn more about it

[@OurLittleHomestead]

Heather, I am putting my Canning 101 class up online today sometime..I'm running late with my postings as the course is over an hour long and I tried to answer all questions my subs had for me over the last few years of doing these vids. I decided to do a class and give it away for free. It took time and a lot of editing...lol..but I just finished it this afternoon and can't wait to get it uploaded as well. Lots to come. Let me know how I'm doing if you watch it! Janie

[@allsorts4041]

Love this. What a comprehensive video. New sub here 😊

[@robincook4349]

glad to see you back

[@OurLittleHomestead]

Glad to see all of you again as well!

[@tammystewart5245]

Put some rings or something in the bottom of the canner with your rack on top which will keep the jars mostly above the water line & not float. Got this tip from someone else who does a lot of canning.

[@mebhi2]

Pretty hands! Thanks for the time you take to teach! Cathy

[@mizsterious]

Most EXCELLENT! We're going to have to try the bacon. They look GREAT! Did I miss the sausage? hey, who did the dishes? Can't wait for more canning videos!

[@OurLittleHomestead]

I'm editing the sausage links/patties video this week! MORE to come, that is for sure!

[@xox0gurliexox0]

Speaking of the same canner,what's your take on canning outside?over fire,propane,etc.if I used a large flat cast iron skillet or griddle do you think I could use this particular canner. I'm wanting to start on an outdoor cooking space and want to be certain I have multiple options for canning and cooking.

[@sharonparker7697]

Welcome back lady - missed you videos as I live in Melbourne Australia

[@OurLittleHomestead]

Hello! Missed you guys too! I've been off painting my house and remodeling my bathrooms and then my daughter surprised us and moved back to Indiana from Texas! Well- then she asked me to paint her new two-story home...that took me a few weeks...Now, I'm remodeling her garage and laundry room after that. Trying to get some editing done while I'm between jobs! Did you see my steam juicing grapes video...check it out if not...oh- fall is awesome here! Smelling my orchard and grape vines is my favorite time of year!

[@sharonparker7697]

Janie Pendleton yes I did watch the steam juicing, I bought one earlier this year and love the ease it brings. We are eagerly awaiting some warm weather here in Oz so my garden can start growing

[@1930sgirl]

Thank you, Janie!

[@OurLittleHomestead]

You are welcome, hon! I have more videos that I am posting this week! I'm done with the remodel for the most part and canner is up and running again! Gosh! I missed my friends on here too!

[@6240tv]

maybe i missed it but what is reason to wrap bacon in parchment paper prior to canning? is it to help when taking out of the jar? thanks

[@lindalewis1837]

Janie, I'm canning bacon right now. I had to get DH to help get jars in place! After the processing stated I had a thought. Would it work to put the pint size jars on lower level, place stacking tray on top and place water-filled jars on top to hold them down. Or perhaps place water-filled jars on bottom level and place the pint size bacon jars on top level so they are not sitting in the water. Would that be a safe, effective way to process them?

[@SansaStarkofWinterfell]

My husband and I buy bacon in large portions, from his brother. His brother buys it in boxes(food service) We package it in freezer packaging and then when we want to serve it up we want to cook the bacon we cook it up on a cookie sheet like you're doing. I've not been saving the grease but I ought to be. (Fibromyalgia has seriously been making it so I've been slackin' it on everything!) 🌾 Green Blessings 🌾

[@OurLittleHomestead]

My son has a hog now...we'll be getting more bacon...as he doesn't eat much bacon and we doooooo!!! LOL!!

[@SansaStarkofWinterfell]

Janie Pendleton Oh I do so love hog! Yum! Our uncle bought some from a sale. He raised them up on the farm. Best chops we've ever had. He fed them some partially grown barley & they roamed the farm where ever they wished. I think that was the trick. *nods* The family has been trying to get him to do that again. We all pay him for the pork & beef we get from him when he slaughters any. 🌾 Green Blessings 🌾

[@mytree123]

In hard times you're going to want that fat I've used the canning method with paper parchment paper and without paper they both come out crumbly but delicious knowing I will have the bacon fat in hard times is great. I have also used the regular canner and the Presto canner they work the same I love the Presto canner it's push a button and go. I would definitely do a lot of research before cooking bacon but if you do it is very safe.

[@ptcclatlptcclatl1683]

If you line the cookie sheet with foil and then place a rack on the sheet and lay the bacon out on the rack your bacon will have about 80% less grease. Your bacon will stay crispy when you reheat it and you'll have great tasting bacon fat to cook with.

[@davidelo5843]

Janie this is the best video I have seen canning bacon ! love to watch your channel you do a great job explaining the process! Thank you very much ! Keep up the great work!

[@OurLittleHomestead]

Thank you. It's hard to be fast and be helpful too. I decided not to listen to the soothsayers and treat every video I make with the understanding that not 'everyone' is an old hand at what I'm teaching; canning is one of those things. Newbies need to watch each video carefully online as they could miss something important in a 'fast' edited video. I've tried shortening the videos...but subbers want details! Thanks for letting me know, I'm still on the right track! God's Blessings!

[@grambam]

great vids I'm learning so much from them just ordered the ball book of canning and probably the pressure cooker next. how long will these meats stay good for out of curiosity?

[@OurLittleHomestead]

One year is best.

[@kellycarver2500]

I have done a lot of pressure canning, and I'm really surprised no one has asked this, but what is the pressure to be on a gauge if you had one? I have a gauge on mine..

[@theresajukiewicz3092]

Glad to see your back! Misses my sister!😀

[@OurLittleHomestead]

Missed you too!!!

[@lynnmcallister729]

I just canned my first batch of sausage patties. They look great. Have not eaten any of them yet

[@OurLittleHomestead]

Awesome!!!

[@larrybodmer2013]

Like your videos- why so much water in the pressure canner?

[@Txnative7]

Interesting!

[@tammy-lynnstewart5677]

Can you not put a second level rack on top with a weight to keep the jars from floating? This should keep them from bashing around as well. Provided of course this second level still has enough space on top, and the object you are using for weight is clean, safe for high temps, etc etc and small enough you still have no issue with the venting process of purging air out of the canner, etc. Otherwise I would be concerned about breaking the jars with them bashing around.

[@puddintane6141]

Why not water over the jars? Im going to can some bacon..do I just add enough to fill up to half of the jars not covering them?

[@JS-ls5pw]

Meat has to be pressure canned. Pressure canners only require a couple inches of water in the bottom. If you were to waterbath can something like jam , the water should cover the jars by an inch. Two different types of canning.

[@RuralmoneyOfficial]

Can you or have you canned collard, turnip greens with meat?

[@OurLittleHomestead]

The following method of canning works for kale and any other greens (spinach, turnip greens, mustard greens, collards, etc.) by themselves: to can them in a soup with meat go 75 minutes for pints and 90min for quarts; they MUST be pressure canned as it is a 'low-acid' food. I chopped the kale into bite-sized pieces and removed all the tough stems and yellow pieces. Then I rinsed it several times to remove any dirt and sand and bugs... sand seems to cling to greens so it takes several rinses! Then I filled my two biggest stockpots to the brim with kale and covered it with water to blanch... over medium heat I brought it to a boil until the greens were wilted down nicely... you don't want to raw pack greens, they cook down too much, you'd end up with two bites of greens and a whole lot of water! Meanwhile I boiled my pint jars and lids and kept them hot until I was ready for them. Once the kale had wilted down, I began filling my jars with the greens using a slotted spoon. I added liquid from the cooking pot whenever necessary to cover the greens, leaving a one inch headspace. I removed any air bubbles and adjusted the liquid as needed. I added a half teaspoon of canning salt to each pint (this is optional). I wiped the jar rims with a damp cloth and tightened on my hot lids and rings to fingertip tightness. I processed my jars of kale in my pressure canner at 10-11 pounds pressure for 75 minutes pints and (quarts would be 90 minutes). After processing, I turned off the heat and let the canner cool down naturally (don't rush it or you might get broken jars!) Once the pressure in the canner reached zero, I took off the lid and removed the jars using my jar lifter and set them on a folded dish towel on the counter to cool... and to listen for the PING! of each successfully sealed jar!

[@jessicacanfield5408]

This was a really good video, I didn't know you could home Cann bacon. do you know how long the shelf life is. I have a unheated, in airconditioned basement but don't know how long canned meat would last. thank you for this video

[@OurLittleHomestead]

Hello! I rotate my food storage every six months...so I'd say one year max before losing color and nutrients. Three years for emergency but the color would be lacking.

[@wandaduckworth1357]

Do you have a follow up as to how it looks after its been canned for a while ? I realzxe this video is not that old but wondered if you had one from the past canning times if bacon . Thank you !

[@OurLittleHomestead]

I still have some from this batch on the shelf...all is well. I just put in pan and crisp it back up a bit and serve.

[@carolmckinney3004]

I am going through your older videos as well as the current ones, I have a question do you still can bacon this something I have never canned

[@krazykathysiron5806]

I can mine raw in parchment paper & it is delicious!

[@tammy-lynnstewart5677]

How long is your bacon shelf stable for? Have you eaten any after weeks on the shelf? Someone in a group I follow on FB doubts this method would be shelf stable & she made a lot of sense. Because there is little food/liquid actually touching the jar, how can we be sure there is enough heat transfer to have brought up all the bacon to the required temp? Also - with that much air in the jar, how could all the air be purged from the jar during venting stage? So if it can't come up to temp because heat transfer is lacking & all the air can't be vented from the jars because there is simply too much of it, this would leave it being HIGH risk for seals to fail later & things to grow in there we don't want growing. Best case scenario is the fatty parts go rancid which you can smell. Worst case, other bacteria grow in there that you can't see, smell, taste & it kills you.

[@OurLittleHomestead]

I can only speak for myself, I've not had an issue with do this for many years. I opened the bacon from 2 years ago and used them all up for new bacon to go into the same jars...and they were all fine...I'm still standing! If in doubt, use liquid and use another method. Any home-canning method needs to be checked often for spoilage. This is why I never waterbath can tomatoes...I always pressure can them. This is why I used small amount of bacon in jar and loosely wrapped them. I would not do this in a quart jar for example, only pints. That is what I am comfortable with. Unless this person has a lab tech in their kitchen...you just can't know, other than using tried and true results. I would can the sausages and bacon again, and am going to soon. I hope this helped. ??? If a jar goes bad with meat, you'll know it. Bacon btw is cured. It was hung in a smoke house for weeks before getting to your table. So, buy cured bacon for best results. Canning meat for maxium times is what Ball and other sites call for 75 min pints ... 90 min quarts on all meat products. Never pack tightly.

[@tammy-lynnstewart5677]

I tried this method a few days ago. So far, seals are still good. I fried some up today (It was great!). I par-cooked mine before packing in jars. I also kept the fat from oven cooking the bacon & canned it too in 250ml jars. Sometimes I like to fry potatoes in bacon fat but don't want bacon. They sealed too but I left a bit extra head space so the grease was less likely to "creep" up the inside of the jars & mess up the seal. I got this bacon at a crazy low price so if it spoils.. it is not a huge loss. Anyway - they all sealed, taste test jar was awesome & I didn't die so all is well. My storage space is nice & cool year round so there is little temp changes that might mess up the seals. Love your vids BTW - some great recipes! I like too how you explain what you are doing & why.

[@xox0gurliexox0]

I have the same canner as you.i thought the rocker has 5,10,15 pounds. I'm at almost 1200 elevation below you in Kentucky,and I use both extra rings for 15 pounds of pressure.am I understanding this process incorrectly.

[@OurLittleHomestead]

You are doing it correctly for a weighted canner...for a guaged canner, the wt is not for jiggling, it is measured differently. 11 lbs of pressure on a guaged (dialed) canner and if it requires 15lbs for a weighted canner, it can be a few points higher on a 'guaged dial' canner. Be sure and read your directions on your canner type.

[@xox0gurliexox0]

Oh ok.thanks for the answer. I feel more comfortable with the weighted canner.its loud but I can keep an ear on it better.

[@susangardner7468]

Where can I get a funnel like you used? I searched amazon and couldn’t find it

[@OurLittleHomestead]

It's by faberware and they have a red ladel with a side pot hook that is handy as well. Here is the link for it on ebay....best price I found for you and they only have one left! www.ebay.com/itm/Farberware-Canning-Funnel-5128735-With-Clear-Headspace-Indicator/172680550879?hash=item28349019df:g:CvEAAOSwjqVZHOmo:sc:USPSFirstClass!46052!US!-1

[@jeanettegrisham2361]

Where are the beef and sausage patties canned videos? This one was great!!

[@OurLittleHomestead]

I am still editing them and they will be posted by tomorrow! I'm so excited to be back at it!!

[@michelleuzelac6746]

Janie Pendleton I have been unable to find your sausage and hamburger videos.

[@timmcdougall1407]

I still can't find the link and patty sausage videos. Are they up yet? 11/11/2016

[@BitsOfThisNThat]

She put a little comment in the video that said those would be coming up next.

[@chadandtaracox4471]

i may have missed this in the video but how long of a shelf life do these meats last for?

[@OurLittleHomestead]

Ball only guarantees their lids for one year; but left in a cool, dry, place, the meets can last up to five or six years. Depends on the jar and the seal. My bacon is over a year old and I'm still eating it!

[@chadandtaracox4471]

Ok I will be trying this very soon. Thank you for the information.

[@vociferonheraldofthewinter2284]

My husband has a weight set. I wonder if a five pound weight would help with the floating issue?

[@OurLittleHomestead]

No...wt are made of Iron, steel, and sometimes lead wts. I ended up putting in several jelly sized jars empty to give them a tighter fit. It works great.

[@5048Beverly]

When you go to serve the bacon how do you heat it up to serve?

[@OurLittleHomestead]

I just refry it up in a skillet till heated through and it crisp back up.

[@janicegriggs9216]

In the video Canning 101 you state that there will be a video on Sausage lings and patties but I cannot find it. Was it ever made?

[@OurLittleHomestead]

I lost that entire motherboard on my laptop just after making the bacon. I always put on second hard drive but that too crashed. We think it was a lightening strike while we were out of town. I learned to UNPLUG all devices after that. I lost 13 novels that I was working on. YEARS of work down the tubes! My husband, who is a PC wizard, says he might be able to get it off my harddrive. If he can fetch anything, I'd be on cloud nine! Oh- technology is great when it works! If I get my hands on these videos and novels...trust me, I'll be spending DAYS editing and posting them! I'd be so happy! I still have High HOPES! LOL!!

[@daniellegrazianistone4632]

I've been looking for your funnel but I'm unable to find it. Do you remember where you purchased it?

[@davidtarshis6658]

My kit from BiMart has one. They had a sale for a 23 qt that came with a free kit.

[@daniellegrazianistone4632]

I wish we had a BiMart. I've never heard of it.

[@michelleuzelac6746]

David Tarshis. Walmart in my area carries them.

[@HeirloomReviews]

gotta love bacon

[@michelleuzelac6746]

Which type would hold up better, regular or thick sliced?

[@OurLittleHomestead]

Either! Give both a try and see which you personally like best.

[@michelleuzelac6746]

Janie Pendleton. I wanted to give an update regarding thickness. Thick sliced bacon will hold up better after it is canned, however, unless it is super lean you will get a good bit of fat in the jar still. Thin sliced bacon renders better before canning and will fall apart faster if canned in whole slices. If you can it in half slices (so the meat is not folded over while canning) it holds up very nicely. Just thought I would let you know what my experiments this week yielded.

[@racheltomlinson2257]

pop !!! but if you can not hear ,then how can I test for the pop please ?

[@OurLittleHomestead]

When the jars have completely cooled (not before then) give them a slight push or tap and you will feel that the lid is concaved and doesn't move. They don't always make a popping sound when they seal. If the lid comes off after removing rings when cooled 24 hrs later when washing the jars of the grease etc... then you'l know. Be sure and de-bubble and keep rims clean with vinegar or water and you'll do just fine. Always follow the recipe and read your canner's instruction booklet forward and backward before starting. Checklists are great too!

[@HaciendaHomestead]

Where did you get the guidelines for canning the bacon, like the headspace and time? Bacon is a very thin meat but my understanding is that it has too much fat to be canned. Do you find the fat causes an issue? Just wondering because I am heavily studying canning.

[@OurLittleHomestead]

High-fat foods such as bacon, butter, and lard pose a different home-canning issue; The fat can protect botulism bacteria from being killed by the high heat of a pressure canner. The bacteria can then be shocked by the heat into producing the botulism toxins. Now, it is true that I've been canning bacon for many years ... we also know that all meats have some level of fat content; if you fry the bacon first; crisp it up a bit, you remove some or most of that fat content and it turns out perfectly when reheating. Another reason I 'wrap' the bacon in freezer paper and I 'separate' and precook the bacon...I only put a few slices in a jar...and do not 'tightly' wrap the bacon allowing pressure around every pc is important for meeting that density and pressure and time head on. I'll do a video 'review' of this when I open the next jar. My mother learned this method from her mother all of which were unplublished 'Amish' women. It is good that you are studying canning before attempting canning, but remember one thing...Ball is not the authority on canning but is a great source reference for most recipes they themselves publish. They can't test every recipe or publish every recipe out there. All meats get 3/4" to 1" headspace so they stay under the fluids and so they don't push up on the tops when sealing. All meat whether whole or in a recipe...let's say soup recipe...is canned for the same time...75 minutes for pints and 90 minutes for quarts. I do not find that fat causes an issue as fat turns to liquid during canning process and it only solidifies when cooled. I even can meatloaf with no troubles. I just push my thumb in the center and make a divet to hold the melted fat and to make sure center is cooked. As a seasoned canner, I jump off the deep end...because I know what I can and can not do...I never suggest a beginner do this...they should stick with tried and true recipes from Ball until they get a feel for products, temps, times and pressure levels. I've got 35 years under my canning belt, add in who I learned from (the Amish and other Christian farmers) and you've got a great recipe for success in the kitchen during the canning seasons. I love to can and would cry if someone took away my canner even for a year! LOL! As a scientist, I have to say that a kitchen is not a labratory where you can actually 'see' bacteria in food...the kind that cause foodborne illnesses. So, rumors are not answers when preserving food. It only takes one pint of Botulism to kill every human on this planet...one PINT! Good news is...even with the new canning craze...it's very rare that someone gets sick (about five a year in the USA) from home preserved food. These cases usually take place with those who did not 'clean' up a POPPED sealed jar properly and it got onto other food products in the pantry. Density is an issue in home canning and I always say, keep it 'thin' ...like pea soup...and you'll be safe! Even pie fillings can be too thick for canning so I can mine up and then thicken more when making the pie later on. Hope this helps. Janie

[@HaciendaHomestead]

+Janie Pendleton yes because the perfect bacon maker is a microwave tray that you crisp the bacon and all the fat drains away in the pan.

[@OurLittleHomestead]

Some can bacon without cooking and it's horrible that way...I've not eaten it that way...but I've heard tale it's not good, even after 'crisping' it up. I love those microwave trays too but in a SHTF situation, I'm not sure mine would be working. :( I love my microwave! LOL!!

[@HaciendaHomestead]

+Janie Pendleton yeah it's certainly s first world luxury, but I'm guessing it would be time to fire up the Sun Oven and a few pans lol

[@OurLittleHomestead]

I've always wanted to try a sun oven! Do you own one? If so, do you like it?

[@BrendaC-cf7td]

Love your videos but laughed when you said too much to eat x2. We eat at least a pound on Sunday for breakfast! Lol !

[@OurLittleHomestead]

We've got 8 children and there was a time a lb of bacon seemed like nothing! LOL!

[@abideinthevine5164]

Janie, after I canned the bacon I have moisture inside the jar. Is that OK, or did I need to toss it? Blessings to you also.

[@OurLittleHomestead]

As long as it sealed down you are fine. There is water content in bacon as well as fat content.

[@johnryba7809]

Is a pressure canner absolutely necessary or can you just use a regular boiling water canner when processing chicken broth or bacon?

[@OurLittleHomestead]

Yes, it is absolutely necessary; it is a low acid food and one of the greatest risk for botulism. Botulism is not tasted and just ONE PINT can kill every human on this planet! True! Not trying to scare you, but there is no way around it unless you dehydrate the meat and make jerky. The fat must be cooked off the bacon as well to keep the fat from forming around the bacon and keeping the heat process from working properly. Meat must be processed at 10lbs of pressure for 75 minutes for pints and 90 minutes for quarts. I rolled in parchment to help get 'air', pressure and steam around each pc of bacon as the USDA does not recommend high fat meats like bacon unless done properly by cooking off fat first. I hope this helps. You need a pressure canner. They are relatively safe today and once you get used to using one, you will become addicted to canning up every thing in site!

[@OurLittleHomestead]

If you live over 1000' above sea level you will probably be at a15 lbs of pressure on the canner for same processing times. Use your Ball book for directions if in doubt!!

[@johnryba7809]

Thank you Janie, I'll look for one and get used to operating it. I have plenty of experience making and canning jam, but am just getting into a lot more since moving to the north GA mountains. I did potato and leek soup from the garden the other day, it was whole milk and cream based. I canned it properly in pint jars and boiled in in my canner for 20 mins. Sealed up just fine. Do you think it will be ok long term being that it contains dairy? Thanks for the mention of altitude, we are at 1450 ft.

[@OurLittleHomestead]

Potatoes must be pressure canned at 10lbs of pressure for 40 minutes for quarts! If you only water bath canned the soup then it is no good. May I ask where you got this recipe and the WATER BATH canning times? Be careful about recipes that you get offline. When in doubt use the Ball Canning Guide which you can get an any tractor supply store. High acid foods like pickles and jams where lemon juice or high acid like vinegar is added may be water bath canned; low acid foods such as greenbeans, meats, most veggies...must be pressure canned. I would say you soup is no good if it was only water bath canned. Can you give me a link to your recipe and webpage that told you it was okay to water bath can the soup?!! Also, canning dairy is a big no no in USDA and Ball canning guidelines...only the seasoned pros do it and we do it very cautiously!! I canned a dairy product once in my cream of celery soup in the pressure canner and it separated so badly I said I'd add the cream when I heated the soup next time or find an alternative to the cream It tasted fine...but just separated. I'd suggest starting with the basic canning to get started and read your pressure canner guide front to back and again and again till you memorize those canning times and styles for each food that you know you'll be canning. I have a video on canning 101 on my channel page. Watch it and it is very imformative. Blessings and be safe. Not all canning recipes on YT or online are safe for home canning or process properly.

[@OurLittleHomestead]

Here is a recipe for homecanned potato and leek soup and it says to Pressure Can at 10 lbs of pressure (or 15 lbs for your altitude) for 85 minutes for quarts! hotstove.bangordailynews.com/2015/08/31/home/yes-you-can-can-potato-leek-soup/

[@thecookingfamily8315]

I bought a 10lb box of bacon so i could try canning some.i noticed it is terribly fatty.would it be fine to bake it and pour fat off then can it? Thanks

[@thecookingfamily8315]

I was just wondering if the bacon could have too much fat.it looked like 90% white fat and a small 10% dark strip.lol.but thanks for the quick reply.you are awesome at replying to your suscribers.

[@thecookingfamily8315]

I just got a new phone and switched my youtube account under a diff email.you were the first i resubscribed to.you have answered numerous questions for me.you ate appreciated

[@OurLittleHomestead]

Thanks! I try to answer every message (of decency) that I get online. I just feel ppl should help one another do their best so the lessons can get passed down the next generation. I hate to see old skills lost to the computer/tech age.

[@OurLittleHomestead]

Yes, I think it can. Fat can wrap and actually protect pathogens and keep them alive during the canning process...that is why they say, no flour, large noodles, etc...can go on jars...it's a density issue when pressure canning. I'm careful...but there is also going overboard. I get rid of as much fat as I can...drain from cookie sheets that I lined with baking rackes...to keep bacon from sticking and keep them crispy on both sides. You will be fine...just stick to the meat times and your wt for your altitude. 90 minutes for quarts and 75 minutes for pints. My bacon...a year later...is awesome! Still very fresh when I take in the RV.

[@thecookingfamily8315]

Our Little Homestead! Thanks. I am going to do yhis project timorrow.

[@augustajones4]

good job

[@michelleuzelac6746]

Where is the video (s) of the sausage and hamburger patties? I would be interested in seeing those as well.

[@OurLittleHomestead]

Welp! I guess I forgot to edit and post that one! I'll have to go back through my longgggggggggg video section on my laptop and find those clips...edit them and post. It may take me a few days...I'm in the process of editing my steam juicing vids and getting my garage and house winterized. I feel like I have four arms and feet today! Our freezer went down in garage and the stinky blood oozed out the bottom...want lunch yet?! LOL! Anyway...that is priority today; mop garage floor and take freezer to repair shoppe. OH BOY! When it rains it pours!

[@fallenangelwi25]

A broiler pan does amazing for bacon!!!! The grease falls into the bottom and the bacon crisps nicely!!!! Also be careful, cross contamination can occur between pork and turkey!!!

[@OurLittleHomestead]

Yes, and canning should take care of that cross contamination. Do you have recipes for the bacon grease? I have a good greenbean recipe, but that is about it.

[@fallenangelwi25]

@@OurLittleHomestead I personally use mine in my gravy but I know if you clarify it you can can it 😊

[@RuralmoneyOfficial]

Do you can most of your food? Do you buy anything commercially canned? You are incredibly smart.

[@OurLittleHomestead]

Hello! Hope this finds you doing well! Thank you for the compliments! To answer your question, I do grow and home-can almost all my own food; I've few store-bought canned-goods left in the house. Mostly from emergency food stores that I am rotating and using up. I slowly took a list of everything we eat on a monthly basis and just started replacing all recipe items with my own garden produce. No more running to the store either! Other than flour or sugar or a basic need, I've got us covered. My son, has chickens, hogs and next spring a heifer, so we'll have more meat to can as well. We all grow organic and save my own seeds and replant those each year so our crops are not GMO tainted by other gardens/crops nearby. BTW- I love making pickles the most! So easy and everyone here loves my Indian Sweet Pickles! LOL! I just love looking at all my jewel-colored, summer memories on the pantry shelf. It's like patting myself on the back every time I hear a 'ping'/sealing lid! LOL! Ive tried my best to phase out the GMO's after my father died of cancer. My family is now on board and learning to eat better as well. PS. I love to can spinach and Kale; I sent you another message on my bacon video on how I can greens. Greens in soup with meat would can same amount of time as greens. Just don't add pastas as that is a density issue and they are best to add when re-heating anyway; firmer product. Oh- now I've made myself hungry! LOL! Want to can up some minestrone and some hamburger, kale and tomato soup soon!

[@judiththompson2423]

Do you have to use Mason or Ball jars or can you recycle with Peanut Butter or Mayonnaise jars?

[@BillM1960]

Is this better somehow than freezing it?

[@BillM1960]

Or vaccum sealing?

[@OurLittleHomestead]

I like to have my bacon ready to eat or just a quick crisp put on it when rving or camping/hiking days. It's great to have on hand for my montery Jack Chicken recipe as well. Freezing is fine too, but if your grid goes down, you lose all your meat. This has happened to me when my freezer broke a few months back, we were away and lost the freezer full of freshly filled meats and meals I worked so hard on...now, I store everything in canning jars!

[@OurLittleHomestead]

BTW... all meat must be pressure canned unless it's jerky and dehydrated in some form/

[@connied5858]

So missed you!

[@OurLittleHomestead]

Missed you too!!

[@luzrivera699]

is your canner a pressure cooker

[@OurLittleHomestead]

You can use a pressure canner for cooking but you should not use a pressure cooker for canning unless the directions say you can. A pressure canner is designed to do both. Yes...it is both a pressure canner and cooker although I use my crock pot not my canner for meals; I can only or waterbath can, sterlize jars...etc in my canner only.

[@luzrivera699]

ok thanks love I'm still new at this the channel is very helpful

[@tammy-lynnstewart5677]

In case you are having trouble finding out what your elevation is, this site will help. Simply input your city + state/province in the provided space & hit enter. www.whatismyelevation.com/

[@vj756]

Nice video. Would have been better if you opened a jar of each at the end to show final results.

[@brianray1086]

How long do your dry can Bacon's last and does your pork bacon last longer or does the pork bacon and turkey bacon have the same shelf ll

[@OurLittleHomestead]

According to Ball one year shelf life before losing integrity.

[@bloodlacerose1688]

hehehe turkey bacon may not be as bad as pork bacon but it is not as good either. *cheeky smiles* I think my favorite would be maple bacon.

[@watermanone7567]

Nice job. You tend to repeat a lot. Thanks for the video's

[@OurLittleHomestead]

If I don't stress points, ppl will ask the same questions on my videos, repeatedly; I'd rather cover it all in the video up front and know I've not left people stranded in the midst of understanding.

[@jiggjohns1028]

I’m pretty sure if Jesus was around today he’d be flipping over kitchen tables of anyone that serves turkey bacon.

[@AnIttyBittyHomestead]

Where can that funnel be purchased? Love you videos

[@OurLittleHomestead]

Hello, I found mine at walmart...try ebay under 'canning funnels'.

[@wandaduckworth1357]

I thought pints were processed for 75 minutes ?

[@OurLittleHomestead]

That is correct: I will check video to see if there is a mistake.

[@OurLittleHomestead]

I did not hear a mistake.

[@wandaduckworth1357]

There may not be one ,,but i thought you said 90,,but all is good and i really enjoy all of your videos ! Thank you for responding so quickly.

[@PookieAndMacDaddy]

Can you just come to my house and help me Can? Please! Ha. Looks so good. Awesome.

[@OurLittleHomestead]

LOL!! What state are you in! *Jumps on Rv...LOL!! I wish I could...that would be a hoot, I'm sure!

[@PookieAndMacDaddy]

Mississippi!!... You make Canning look so Easy!!!........

[@PookieAndMacDaddy]

And you would have Hoot!!..Hahaha

[@Thisisit120]

Very good info. But to long.

[@rosieslade8416]

Janie please tell everyone why they shouldn't cann any type of bread or baked goods cuz it's going around KZbin

[@marjoriedevermannrealtor572]

Please don't give bacon to your dog the sodium can shut their kidneys down.... my mom's husky had to spend three days at the vet because she put bacon drippings on his food.

[@OurLittleHomestead]

Seriously!?? I'm glad I've never done that tnen...

[@marjoriedevermannrealtor572]

Yes! Her vet told her it happens quite a bit apparently all cured meat is a no no!

[@OurLittleHomestead]

That's scary stuff!! I give my dog ham...uncured ham slices...I hope this is okay?!!