Mtngoat pretty much laid it out. 45 minutes for pints, 90 minutes for quarts at approximately 15 pounds pressure. To can bacon, bake in oven at 375 for 15 minutes, put it on parchment paper, roll it up, and 12 pounds pressure for 45 minutes in pint jars.
This. I kinda know about canning veggies and sauces but would like to learn and see lots of pics on meat/fish canning.
Attention Moderators We need a sub forum under the "adventure/skills" section dedicated to the preserving/storage of foods. All in one place, would save searching for info like @Bushman5 's brineing cheese and pork.
Did everyone get their stickers? Haven't received mine. Normally I just chalk it up to my postal workers being terrible at their jobs, but it's been two weeks so I figured I'd ask.
I never made it to the post office. All the danged babies needed me to tend to them. We have snow, and the temp dropping to 1*, but the wind chill is going to -20 tonight. Wife said she has about 10 more pounds of bacon she wants to can, so she will do step by step pics of how the bacon should look and how she rolls it in the paper to keep it from sticking in a big clump. Guess we could do the same for rabbit next time we butcher if y'all are interested.
That's kinda what I figured. Unfortunately my post office is "OK" on a good day. Hopefully they'll show up eventually.
Last she did was pretty thick. That works a lot better than that gasket material they call bacon sold in 12 oz packages.
She canned about 12 pounds of sliced ham also. She gets a little freaky when it gets cold...afraid we'll lose electricity for a week or two and lose any freezer meat. I mean...it hasnt happened every year...so far...
Haha! I have a picture of some of her recent work. If yall make a seperate place for this stuff feel free to move it. This is a sample of what she canned.
