Q and A: using dried apricots for jam, canning bacon, and canning ground beef — 1 Comment

  1. I’ve done bacon that way (chopped, lightly cooked). No need to add fat to the jars (unless you want the fat for some reason, but I always pour it off for freezing and cooking with). Without cooking it all the way first there’s a fair bit of fat left in them which will cook out into the jar in the pressure canner. Canning instructions for “strips, chunks and cubes of meat”, both raw and hot pack, with or without liquid, are 11lbs (at sea level of course), 75 minutes for pints 90 for quarts. And I’ll warn you, that pint jar will last you a while unless you SERIOUSLY use ALOT of bacon…..