This question is my wife's. Of course, I wouldn'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.
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 avclub.com 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.
As you can see in the picture, this bacon is just about ready to be removed from the heat. Just what are those bubbles/foam(?) on the surface of the bacon? Note: this is fresh bacon from a butcher-- not processed or packaged-- if that makes a difference.
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