{"id":2645,"date":"2012-10-15T14:42:26","date_gmt":"2012-10-15T18:42:26","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=2645"},"modified":"2012-10-15T14:42:26","modified_gmt":"2012-10-15T18:42:26","slug":"q-and-a-canning-bacon-and-pepper-relish","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2012\/10\/15\/q-and-a-canning-bacon-and-pepper-relish\/","title":{"rendered":"Q and A: canning bacon and pepper relish"},"content":{"rendered":"

Canning bacon<\/strong><\/p>\n

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 <\/em><\/p>\n

Joanne Kuhlers<\/em>
\nSioux City, Iowa<\/em><\/p>\n

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<\/p>\n

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.<\/em><\/p>\n

Felecia Phillips<\/em>
\nPlover, Wisconsin<\/em><\/p>\n

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<\/p>\n

Pepper relish<\/strong><\/p>\n

Would like to make the pepper relish in your “Growing and Canning Your Own Food<\/a>.” 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.<\/em><\/p>\n

Betty Anderson<\/em>
\nBerryville, Arkansas<\/em><\/p>\n

Yes, I use bell peppers. You can certainly use other peppers. Just estimate how many of your jalape\u00f1os 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<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/2645"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=2645"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/2645\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=2645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=2645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=2645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}