How to Can Bacon at Home (Disclaimer: Home canning bacon is not recommended by the USDA.) Understand that if you decide to do this, IT IS AT YOUR OWN RISK. For you guys out there that think that canning is for a bunch of old grannies let me tell you……canning can be manly. Check out how to can BACON …
People have been canning at home for years … decades actually. With all of this experience, you would think we all would know what can be canned in pressure cookers. We don’t.
In fact, many people are under the very wrong assumption that fruits, vegetables and things like jam and soup are the only things they can home can.
The reality is that you can home can just about anything you serve your family today. You aren’t limited to eating mushy veggies and fruits if you are relying on your food storage.
You are in for a real treat when you see the following list of foods that can be canned and stored for years. Check out nine things you can preserve in your pressure canner so your family will be eating like kings for years down the road.
1. Hamburger patties. Imagine being able to have a juicy burger, perfectly seasoned, after a blackout. The next time ground beef goes on sale or you get a great deal on a side of beef, you don’t have to put it all in the freezer. It isn’t just patties you can preserve. Ground beef, in general, can be stored for years on your pantry shelf – as can meatballs.
2. Chicken legs and thighs. Eating your favorite cut of chicken cooked the way you like is a pretty common comfort food. You can bake it, fry it or put it on the barbecue with your favorite sauce. Your family will love the idea of their favorite meal, just like they used to eat, when things were normal. You can buy packs of chicken legs and thighs for just a few dollars. This is an excellent, inexpensive way to stock your food storage shelves. Chicken breasts are also an option.
3. Fish. Going fishing is a fun activity and instead of wrapping up your catch and popping it in the freezer, can it instead! Salmon, steelhead, halibut and trout are all excellent tasting after the canning process. You can fillet the fish or dice it up. You don’t need to add any salt or preservatives to the water in the jar. Let the fish do the flavoring. Add a little vegetable oil if you like.
4. Pot roast. It often goes on sale and the next time it does, buy a bunch and home can it. Cutting the roast into small chunks, adding a little salt and then processing it in the pressure cooker is all you need to do to add some nice red meat to your food storage.
5. Bacon. This is something few people want to live without. Canning it and adding it to your food storage means that, during a blackout or crisis, you will be able to make Sunday breakfast like you used to, bacon included.
6. Hot dogs. OK, it may not be the healthiest food, but imagine being able to grill up some hot dogs or whip up a batch of corn dogs for your little ones, even if the food in the freezer is spoiled. Hot dogs are cheap and often go on sale during the summer months, which is a perfect time to load up.
7. Butter. This is another staple you won’t want to live without. Load up on butter when it goes on sale and melt it down to put into your canning jars. It is important to note that the USDA does not have any approved methods for canning dairy products, and actually discourages it. However, any seasoned homesteader or canner will probably tell you many stories about eating canned butter without getting sick. Ghee, which is basically canned butter — regularly used in foreign countries.
8. Cheese. Cheese, glorious cheese in all styles like mozzarella, cheddar and even cream cheese. Again, this is another one of those items that people have been home canning for decades, but there is no official approved method. There is always some concern about bacteria growth, but if you go through the canning process the right way and store the jars in cool areas, you reduce the risk of bacteria growing and making anybody ill.
9. Cake. This is something nobody wants to live without, but baking a cake during a blackout or emergency could be difficult. Having jars filled with your favorite flavor of cake ready to eat when you get that craving will be an appreciated luxury. Cake mixes are easy to make or buy in bulk and you can fill your shelves with lots of cooked cakes to make any occasion a little more special.
What foods would you add to our list? Share your tips in the section below:
For many people, the annual war on dandelions has begun. We spray them, dig them up, toss them, burn them and everything else we can think of to get rid of them.
What we should be doing is eating them. The leaves and crowns are loaded with vitamin A, vitamin K, and healthy doses of potassium, calcium, vitamin C, iron, vitamin B6 and magnesium.
The roots, when dried, make a medicinal tea. The entire plant has medicinal value, including:
- Tof-CFr — a glucose polymer found to act against cancer cells in laboratory mice.
- Pectin — anti-diarrheal and blood and gastrointestinal detoxifying herb. Can also lower cholesterol.
- Apigeninand luteolin flavonoids – these have diuretic, anti-spasmodic, anti-oxidant and liver-protecting properties; plus, they strengthen the heart and blood vessels. They also have anti-bacterial and anti-hypoglycemic properties.
- Linoleicand linolenic acid fatty acids — to regulate blood pressure, lower chronic inflammation and prevent blood-platelet aggregation.
- Choline — to improve memory.
- Taraxasterol – for liver and gall bladder health.
What and When to Harvest
If you’re planning on eating the leaves or the crowns, you’ll want to pick them before the plant buds or flowers. Once it begins to flower, the leaves and crowns become bitter. You can compensate for this by soaking them in a couple of changes of cold water, or sauté them with garlic or other aromatics. The crowns are that area between the root top to about a half inch of the leaf stems at the base.
The flowers are usually harvested as the plant matures, but you’ll only want the petals. These are usually pulled from the flower and dried and then used as a garnish for soups or salads. The stems and flower base have a milky sap and are not eaten. The flower petals are sometimes used to flavor dandelion wine.
The roots are usually harvested during the second year of maturity due to the fact that they’re larger. Wash and peel them with a potato peeler and then chop them into chunks to dry. You can use a dehydrator or dry them or place them in the sun from a sunny window. Some people have finely chopped and dried the roots, and they use it as a chicory or coffee substitute, although it has no caffeine.
Here are some of the basic dandelion recipes that have proven to be popular over the years starting with my favorite, dandelion crowns.
1. Dandelion crowns
Using a trowel, cut the root and pull the whole plant. Trim off the leaves about half an inch above the root, and trim the root from the base. Rinse the crowns well to remove dirt and grit and then boil for five minutes. When done boiling, shock them in a bowl of ice-water and then put them on a paper towel to drain. You can serve them topped with melted butter and some salt and pepper, or sauté them in butter or oil with one, diced garlic clove and eat them as a side dish. I’ve also tossed the chilled crowns into a mixed salad.
2. Dandelion salad
Dandelion greens and crowns are usually tossed with other salad ingredients to take the edge off any slightly bitter leaves. I’ll usually use a base of dandelion leaves and crowns and add some sliced onions, tomatoes, other leafy greens like spinach, kale and lettuces, and then top with a basic vinaigrette of a half cup of oil, a quarter cup of vinegar and two tablespoons of water plus salt and pepper to taste. As a finishing touch you can garnish the top of the salad with dandelion petals.
3. Dandelion greens, with bacon
As summer progresses, dandelions reach maturity and many of the leaves will have a bitter edge. When that happens I bring on the bacon. This is a classic southern approach to greens. I start by frying a half pound of bacon until crisp. I drain the bacon and reserve the rendered bacon fat in the pan. I then add one diced onion and three chopped garlic cloves and sauté them all for about two minutes. I then add six cups of dandelion greens and toss them for about three or four minutes until wilted. I plate the greens and garnish with the bacon chopped into bits and sprinkle with dried dandelion petals and serve. It’s great with chicken or pork.
Keep Eating Those Dandelions
In most parts of North America, dandelions are plentiful for five or more months. Wild dandelions are best, or a yard-grown dandelion if the yard hasn’t been sprayed with pesticides or herbicides. They can easily become a part of everyday meals and best of all, they’re free.
What advice would you add for eating dandelions? Share your recipes and advice in the section below: