Patrice over at "Rural Revolution" has a post about canning bacon that shows the process way better than I am able. You can see it HERE. Go take a look. I will wait.
There are a couple of small differences in what she did and the way I did it. I had parchment paper on hand so I used that to wrap the bacon. I cut the bacon slices in half and used pint jars instead of quarts. I used the regular thin sliced bacon and it looks like she used thick slices.
The thinner slices of bacon got a wee bit mushy in the pressure canner, but by using a spatula it was possible to remove the meat from the paper. I like to cook bacon on a cookie sheet in a 400 degree oven, and the canned bacon browned up nicely that way. Still, I will use the thicker slices next time.
I will still can more in pint jars for smaller servings for one or two, but I think I would also like to have quart jars of bacon on the shelves, just because. I can always freeze leftover strips of cooked bacon.
My youngest son stopped by while I was canning, and he wanted to know why I didn't just freeze the bacon instead of going to the trouble of canning it. I told him that I do keep a pound or two in the freezer. But a couple of years ago a tornado went through a part of Minneapolis. Some of those people, the ones whose homes weren't damaged, were without electricity for nearly two weeks. If that kind of thing happened to us he would be cooking meat from his freezer like mad, trying to save as much as possible after it thawed. Me...I don't need to worry. Most of mine is in jars.
Even with the thinner slices of bacon, I am really pleased with the results. I know that I can buy canned bacon and many who aren't into home canning do, but the cost is way above my pay grade. So I will can more myself because, after all, one can never have too much bacon. :)