The January/February 2011 issue of “Backwoods Home Magazine” includes an article on making your own canned bacon. The article’s author says buying ready-made canned bacon isn’t easy because it’s not widely available, and it can be expensive.
To find out how she made her own canned bacon, check out the full article by clicking the link below the excerpt here.
Roll your own
By Enola Gay
I have to admit, I am somewhat of an extreme canner. I love to can unusual things canned foods you just don’t find on everyone’s shelves. My latest canning adventures have included everything from canned cheese to canned butter to canned bacon. To can bacon all you need are quart jars, 12-inch-wide masking paper, pressure canner, and bacon.
Cut a piece of masking paper 18 inches long and lay your bacon out in a single layer.
When I was a young woman, my grandparents would occasionally pack up a huge box full of wonderful treasures and present it to me as a care package. It was so much fun to go through each item and wonder where they could have possibly found such a unique cache of canned delights such as Ethiopian chicken chunks or Hungarian canned bacon. The canned bacon was a special treat because I couldn’t afford such extravagances on my meager salary. I did, however, learn to rinse the bacon quite well, or it was completely inedible due to the outrageously high sodium content.
Read the whole article here:
Excerpt used with permission of Backwoods Home Magazine.