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This question is my wife's. I don't want to save bacon for later.

I have seen commercial canned bacon for long term food storage and camping, etc.

Is it possible to can bacon at home? Does it have to be pressure canned or do the preservatives in the bacon make that unnecessary?

How is the taste/texture of bacon out of a can? It's not worth doing if it will end up unappealing.

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Why can it? How long are you (is she) hoping to keep it for? Why not just freeze it? – talon8 May 29 '12 at 21:52
@talon8- In general canning is helpful because it saves freezer space, doesn't need to be thawed, and stays good during a power outage. Many things are better frozen but some things- like beans and stew meat for example- are nice to have on hand in bottles. – Sobachatina May 29 '12 at 21:58
I found a site that demonstrates canning it raw... – talon8 May 30 '12 at 3:37
up vote 5 down vote accepted

I did a little digging and ran into a Backwoods Home Magazine article on canning bacon. It is apparently possible, even easy. Basically, the process seems to be: lay bacon strips on paper, put another piece of paper over them. Roll this up (and possibly fold it) and put the roll in a mason jar. 90 minutes at 10psi (I'm quoting here, I'm not a canner myself) and voila, canned bacon.

I found one review from of a commercial canned bacon product. It was not flattering. Not even a little bit. I don't know what that says about the possible taste of home canned bacon, if anything.

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Removed the shopping site and added an actual product review of a canned bacon product. – philosodad May 30 '12 at 1:04
Wow. That review is very unflattering. That does greatly reduce my interest in the idea. Still if it is that easy to do I might just throw some in the next time I have the pressure canner out and see how it is homemade. – Sobachatina May 30 '12 at 2:10
1 These guys seem to like the canned bacon. – talon8 May 30 '12 at 3:41

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