I've been making shelf stable sausage for years, but I'm just now appreciating the need to add bacon the shelf as well. It was so easy, I ended up doing a ton of it. No doubt we'll go through it quickly!
Is this rebel canning? Is it not? I don't know. I don't really care either! It follows my common sense rules, so I'm doing it! Will you?
**Meats are 75 minutes for pints and half pints. The pounds of pressure depends on your altitude. Once you know your altitude, you can find your appropriate pressure here: Altitude Adjustments for Water bath and Pressure Canning: [ Ссылка ] If you have an electric pressure canner, altitude adjustments are not necessary.
xoxo,
Carter
Jar Lids: For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: [ Ссылка ] and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful!
Amazon Affiliate Links to items mentioned:
Presto Electric Pressure Canner: [ Ссылка ]
All American Pressure Canner: [ Ссылка ]
Canning Bacon & Sausage: How to || Tips || Taste Test
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