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Canning, Freezing and Drying: canning bacon jelly

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Forum: Canning, Freezing and DryingReplies: 7, Views: 108
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Kenarden
Bar Harbor, ME

October 20, 2011
7:20 AM

Post #8856904

I have this recipe that I got from MarthaStewart.com and I'd like to can it. Should I use a pressure cooker with this? I'm new to canning. Thanks!

Ingredients

1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
Directions

In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

darius

darius
So.App.Mtns.
United States
(Zone 5b)

October 20, 2011
8:26 AM

Post #8856988

I would.
Doug9345
Durhamville, NY
(Zone 5b)

October 23, 2011
8:42 AM

Post #8860154

The real challenge is deciding how long and what pressure. Personally I'd use the times for chili con carne. Chili con carne is fairly dense and is a meat mix. I wouldn't think your mix is any denser and it is more acid and high in sugar. Factors that should make processing time less.

This site said they canned bacon jam using 75 min and 11lb for HALF pint
http://creativecanning.blogspot.com/2010/03/bacon-jam.html

The usda http://www.uga.edu/nchfp/publications/publications_usda.html recommends 75min 11 lb for pints on chili con carne.



This message was edited Oct 23, 2011 12:29 PM

darius

darius
So.App.Mtns.
United States
(Zone 5b)

October 23, 2011
9:27 AM

Post #8860235

Thanks for the canning time/pressure suggestions. I didn't have time to look up any data when I posted up above.

I plan to make Bacon Jam in a couple of weeks, but it's for a party so no need to can it. The recipe I have is a little more complex, but sounds tasty.
bonehead
Cedarhome, WA
(Zone 8b)

October 27, 2011
7:37 AM

Post #8865648

What is the world do you serve this on? Sounds just wrong to me, yet interesting.

darius

darius
So.App.Mtns.
United States
(Zone 5b)

October 27, 2011
9:37 AM

Post #8865774

Think of breakfast... an English muffin or a biscuit topped with bacon and jelly

I bet it would be great on a cheese tray
Kenarden
Bar Harbor, ME

November 22, 2011
11:33 AM

Post #8901546

Thank you Doug.

People like this on vegetables as well. Broccoli seems to be the favorite veg. I don't dig it myself but it isn't bad. I have a couple of relatives to whom I gave it as a gag for X-mas last year. Now they're asking for more!
bonehead
Cedarhome, WA
(Zone 8b)

November 28, 2011
11:47 PM

Post #8909946

Both my sons thought this sounded great. I remain skeptical but willing to try anything...

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