In the interest of honesty and not wanting anyone else to experience the same failure, I have a bacon update.
My method for canning bacon bits is to cut up the meat into about half inch pieces. Then I lightly brown the meat in a pan, drain off the grease, pack the meat into jars and pressure can for 75 minutes. And the result has been lovely bacon bits, fully cooked. Even the fatty pieces are crispy. Just like when you fry up bacon in a pan for breakfast.
It didn't work out that way this time. Last evening I opened the jar that hadn't sealed. Wanted to see how it tasted. The first piece I pulled from the jar was one of the fatty bits. It is bacon. There will be fatty bits, but this one was slimy. Even with the frying before packing into the jars and even with an hour and 15 minutes in the pressure canner, the fatty bits did not crisp up. I have 23 jars of slimy fatty bacon bits that are browned on the outside and disgustingly greasy in the middle. It is something I would have a hard time eating without gagging.
It is my own fault. The boxes the bacon was packed in said that the product was smoked but not cured. This was different from all the other bacon I have previously canned successfully. I should have paid better attention and canned up a couple of test jars to see how it turned out before canning the whole works at once.
Who knew. I thought bacon was bacon, either smoked or cured.
Live and learn.
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