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