Pressure canning Bacon!

Pressure canning Bacon! If possible, I like to make everything shelf-stable And who doesn't Love bacon! Cut bacon strips Into 1 inch pieces Fill pint jars Leaving a 1 inch headspace Don't add liquid. The bacon will Make its own Grease Clean rims With a paper towel Dipped in white vinegar Vinegar removes any Greasy residue Add warmed lids And tighten bands Finger tight Add water according to To your pressure canner Manufacturer Add jars and fill Any empty spots With extra jars You want the jars Snug, where they won't rattle or tip over NESCO Meat times are High Pints-75 minutes Quarts-90 minutes Let pressure canner Decompress on its own. Place jars on a towel To cool Unsealed jars need Refrigeration Wash & label Sealed jars Shelf stable Baby!