Canning bacon, Goat feed, and Meat chickens — 4 Comments

  1. I have canned bacon following Enolas recipe, but then I read where it is not safe and not usuable, because it can cause botullisum because of the thick grease. Now I am not sure I want to eat it. I thought it was a great idea, but the county extension said it is not safe to do it this way and to use only recipes approved by the FDA or whatever agency approves canning. have you heard of anyone getting sick on home canned bacon?

  2. It depends on the altitude of the person canning the bacon. Directions usually say “process at 10 pounds pressure”. If you live at an altitude above 1,000 feet, you need to consult your canning book for directions on increasing your pressure to suit your altitude if necessary. Here, I can at 11 pounds, as we live at 1,400 feet; in Montana, I canned at 15 pounds, as we lived at 7,500 feet.


  3. In one account of ” Canning Bacon” Dan Norgard canned his @15#
    and Enola @ 10#. Which should it be Or does it matter?

  4. I canned bacon following Enola’s exact recipe. We opened up a jar this past Sunday and WOW we’re we impressed. I’d used thick sliced bacon and it turned out absolutely wonderful. Can’t wait to pick up more bacon on sale…..