Canned Bacon Recipes

BACON-CHEESE PULL-APARTS

Steps:

• Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
• Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
• Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

CANDIED BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
• Place bacon slices on cooling rack set over a baking sheet.
• Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
• Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

AMAZING CANDIED BACON RECIPE

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet pan with a silicone liner, parchment paper or foil. Lay the uncooked bacon sliced onto the pan. In a small bowl, combine the brown sugar, cracked black pepper, cayenne pepper, and crushed red pepper flakes. Stir to combine.
• Sprinkle the sugar mixture over the bacon slices, fully coating all of the slices. Using your hands, gently pat the sugar down onto the slices of bacon.
• Bake for 30-40 minutes or until brown and crispy. Remove from oven and let cool for 10 minutes. Check at 30 minutes and if it isn't as crisp as you'd like, put it back in for the full 40.Carefully transfer the bacon from the baking sheet pan to a cooling rack and let cool for another 10 minutes.
• Preheat air fryer to 400°F. In a small bowl, combine brown sugar, pepper, cayenne pepper, and red pepper flakes. Mix well.
• Sprinkle mixture all over bacon and pat down.
• Spray air fryer with olive oil, then add bacon and fry for 8 minutes, checking halfway through at 4 minutes to see if any of the bacon needs any rearranging to crisp up.
• Serve and enjoy!

CANDIED BACON

Steps:

• Preheat the oven to 325 degrees F.
• Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.
• Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will "crisp" up a little more. Be patient!

BEAN AND BACON SOUP (CANNED OR DRY BEANS!)

Steps:

• In a large heavy bottomed pan, cook the bacon over medium heat. Remove bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat.
• Add vegetables to pan and cook until onions are translucent and carrots and celery are beginning to soften, 4-5 minutes.
• Add garlic and tomato paste and cook, stirring, for another minute or until fragrant.
• Add chicken broth, water, beans, bay leaves, thyme, salt, pepper, and half of bacon. Bring to boil, reduce to simmer and cook, partially covered, for 15-20 minutes or until vegetables are soft.
• Remove about half of the soup, and puree the remaining soup using either a hand-held immersion blender or a traditional blender. Stir blended and unblended soup together and add remaining bacon, reserving some to garnish, if desired.

EASY CROCK POT BARBECUE BAKED BEANS WITH BACON

Steps:

• Gather the ingredients.
• Pour the canned beans into the slow cooker. Add the chopped bell pepper, onion, brown sugar, ketchup, barbecue sauce, and cooked crumbled bacon.
• Cover and cook on low setting for 6 to 8 hours.
• Serve these beans with coleslaw or potato salad and cornbread. The beans are excellent with pulled pork or beef , or barbecued chicken .

CANNED BACON

Steps:

• 1. Enola Gay's words I am somewhat of an extreme canner. I love to can unusual things-canned foods you just don't find on everyone's shelves. My latest canning adventures have included everything from canned cheese to canned butter to canned bacon. When I was a young woman, my grandparents would occasionally pack up a huge box full of wonderful treasures and present it to me as a care package. It was so much fun to go through each item and wonder where they could have possibly found such a unique cache of canned delights such as Ethiopian chicken chunks or Hungarian canned bacon. The canned bacon was a special treat because I couldn't afford such extravagances on my meager salary. I did, however, learn to rinse the bacon quite well, or it was completely inedible due to the outrageously high sodium content. Years went by, and I forgot all about Hungarian canned bacon, until my husband came across a group buy of canned bacon on a website he frequents. Eager to see if canned bacon was as good as I remembered, we ordered a case. Our bacon arrived, and it was everything we had hoped for. We loved the fact that it was shelf stable, because, being off the grid, we have very limited refrigerator and freezer space. It was incredibly convenient, as it took only minutes to fry up for breakfast. And, because it was pre-cooked and canned, it was perfect for our long-term food storage goals. There were a few drawbacks, however. First, it was expensive. One case of 12 cans was roughly $120. It was in no way affordable for our large family. Secondly, the bacon, although tasty, was very thin, therefore extreme care had to be taken when removing it from the can and laying it on the griddle to cook. More often than not, we ended up with bacon chunks versus bacon strips. Armed with the knowledge that it was possible to can bacon and the desire to have a stock of canned bacon lining our shelves, I decided to delve into the process of canning bacon at home.After researching canned
• 2. bacon lining our shelves, I decided to delve into the process of canning bacon at home. After researching canned bacon through Internet sources and looking in every canning book I owned, to no avail, I decided to pioneer my own method.Talking to numerous friends who had tried to can their own bacon, only to feed the horrible, greasy, wadded up mess to the dogs, I looked to the cans of bacon I had bought, and liked, to give me a clue how to home can bacon. The main difference between the home canned bacon and the commercially canned bacon seemed to be the paper used to package the bacon and the lack of water added to the can. My first attempt to can bacon met with measurable success. I laid the raw bacon slices out on a large piece of brown paper, folded the bacon in half and rolled the bacon, paper and all, into a large roll that slid right into my wide-mouthed canning jar. I put a sterilized lid and ring on the jar, processed for 90 minutes in my pressure canner and out came beautiful jars of home-canned bacon. The real test came the next morning, when we opened a jar for breakfast.The jar of bacon had about 1½ inches of juice at the bottom and another inch of grease that had collected on top of that. I opened the jar, tugged at the paper slightly, and the roll of bacon slid right out. It unrolled well, but when I attempted to unfold the paper, the bacon stuck to itself where it had been folded. We had thick half-strips of bacon rather than long, thinner strips of bacon. Although short, they cooked up wonderfully and tasted just like crisp, fresh cooked bacon. Other than the bacon sticking to itself, the experiment had been very successful. Now I knew why the commercially canned bacon had a layer of paper on the bottom of the bacon and another on the top. The top layer of paper keeps the bacon from cooking together while it is canning.Originally, I had opened up a paper lunch sack and used that to lay the bacon on for canning. Knowing that would not be practical
• 3. for large quantities of bacon, as you had to overlap two bags and then open another two to cover the bacon, my oldest daughter began looking for an alternative. She came up with 12-inch masking paper that you can buy in the hardware store. It comes in a large roll and costs less than $5. It is very convenient to roll out the amount you need. You can also use parchment paper, purchased at a large grocery or specialty store.A sale on bacon at our local restaurant supply store was the incentive to give canning bacon another try. This time I was even more prepared with experience and the proper supplies.I cut a piece of masking paper about 18 inches long and began laying raw bacon on it, side by side. I have found that thick cut bacon holds together much better during the canning and cooking process. After putting between 12 and 14 pieces of bacon on the paper (averaging 1.2 to 1.4 pounds of bacon) I cut another 18-inch piece of masking paper and laid it on the top of the bacon. I then folded the bacon in half and rolled it tightly into a large roll. Once rolled, I slid the bacon into a jar, capped it off, and processed it for 90 minutes at 10 pounds of pressure in my pressure canner. Again, it came out beautifully, but the test would still be taking it out of the jar and cooking it up.
• 4. Breakfast again, and time for the great bacon test. This time, success-it unfolded perfectly with no bacon sticking to itself. I then took the top layer of paper off the bacon. It peeled off nicely. As I began carefully lifting the bacon off the bottom layer of paper, I noticed that it wanted to tear where it had been folded, but most of the bacon stayed together quite nicely. Three minutes later, we had beautiful, crisp, tasty slices of bacon ready to eat.We now have canned bacon lining our shelves. It is the epitome of a convenience food-ready whenever we need a quick meal. No longer do I have to try to finagle freezer space every time bacon goes on sale or thaw it in time for an evening meal. I have it ready at my fingertips. Forget about that expensive canned bacon-roll your own!

EASY CANNED GREEN BEANS, MUSHROOMS, AND BACON

Steps:

• Drain most of the water from the green beans. Combine beans and bacon drippings in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 10 minutes.
• Add mushrooms and cook an additional 3 to 5 minutes. Season with salt and pepper. Top with crumbled bacon just before serving.