Canning bacon
I canned bacon like I read. I pressured it for 90 minutes @10 lbs pressure. I opened a jar to see what it was like. I fried for about 3 to 4 minutes only to find out that the bacon crumbled. Does the bacon need to be pressured 90 minutes? What would cause the bacon to crumble? I would like to can more of but it crumbles so bad I hesitate to do more
Joanne Kuhlers
Sioux City, Iowa
Did you can it in quart jars? If so, it does need to be processed for 90 minutes. There is a great variation in bacon. Some is very thin. Some (most thinner commercially available bacon) is injected with lots of water. These things can affect the canning end product. I choose thicker sliced bacon that is drier; usually I can slab bacon because it is not injected with water and I can cut it thicker. I think if you choose a better bacon you’ll like the results better. — Jackie
I have seen a few articles on canning bacon with all of them doing it into quart jars. My question is can it be done into pint jars? I have only myself and a quart of bacon would go bad in the frig before I could eat it all.
Felecia Phillips
Plover, Wisconsin
I didn’t do the articles on canning bacon. But I do can bacon. The primary reason for canning in quart jars is the size of bacon strips. When they’re draped over the masking paper you need the size of a quart jar to hold it all neatly. Yes, you can home can bacon in pint jars. You’ll just cut the paper and strips of bacon to fit a wide mouth pint jar. Instead of processing for 90 minutes like you do quarts, reduce the time to 75 minutes. I also can up pieces of slab bacon, cut to fit a pint jar. This works well and you can further dice it up before you fry it to add to many recipes. — Jackie
Pepper relish
Would like to make the pepper relish in your “Growing and Canning Your Own Food.” My question is about the peppers. Is it bell peppers? There is quite a difference in peppers. I have loads of jalapenos that are not the really hot variety. Just need to know the ratio or size of pepper you use.
Betty Anderson
Berryville, Arkansas
Yes, I use bell peppers. You can certainly use other peppers. Just estimate how many of your jalapeños would equal one medium-sized bell pepper and adjust the recipe to match. I often use my Giant Marconi peppers as they grow very well for us here. — Jackie
