local Pig (ironic isn't it!) for 10 dollars.
I trimmed some of the fat and then cut into 1 to 2
inch slices using a scissors ,and fried until almost
I then put the bacon in assorted sized canning jars and poured some of the bacon grease over the bacon till it was about 1/4 full.
I processed for 90 minutes at 11 PSI. If you have a full load, I add another 10 minutes.
It's nice to have on hand and takes only about 5 minutes to cook ( including one minute in the microwave to loosen the bacon fat before cooking in a pan).
This bacon will be good for a year.
If it lasts that long!
I don't think this is approved by the FDA, and this is just for informational purposes. I'm not suggesting that anyone else do this. It may not be safe, so you should check with the U.S. extension office for FDA information before canning anything. I'm just passing on what we have done.