ok. did this. canned 8 jars. 4 with traditional metal seals, 4 with tattler seals.
7 sealed, one tattler did not, but it had some weird issues - like I couldn't get the ring to screw on very well. I should have changed the ring right then, but didn't think about it. that was ok cuz I wanted to see what canned bacon was like to cook with.
8 jars - 2 had a 12-oz package of sliced bacon (each); the other 6 had bacon pieces: i cut off a lot of the fat but left more than I probably should have.
so that unsealed jar was one of the two with sliced bacon. Well, sliced did not come out well. Once I put it in the cast iron pan to fry up and crisp, well, it was a lot of bacon bits without any form. oh well, it was tasty on the soup or whatever we had that night. Hubby was a fan.
I put the other 7 jars downstairs.
A week later, I decided to check them. Another tattler seal had failed. It looks like the bacon grease got between the rubber and the jar and between the rubber and the white lid. When cool, the grease acted like a glue and made it look like the jar was sealed, but in reality it was not. So I threw that bacon in the garbage and washed the lid, seal, and jar thoroughly.
last week I was downstairs looking for a quick meal and saw the bacon. I grabbed a metal sealed one (I want to wait on the other tattler lids to make sure they are sealed good and proper before I use them) for dinner. I fried up the bacon - it was one of the bits and pieces jars. then I mixed that bacon with a pint jar of canned chicken and a teaspoon of vegetable powder http://thesurvivalpodcast.com/forum/index.php?topic=13569.msg350673#msg350673
Oh, that was a tasty dinner. we spread it on tortillas and bread for sandwiches. hubby is a definite fan of that one! I think though, that next time I will spread the bacon out a little more and use two pints of chicken to one pint bacon.
oh, and there is a small amount of bacon liquid at the bottom of each jar. weird.
so my preliminary report on canned bacon:
tasty for bacon toppings, but not for breakfast.
cut off ALL the fat? just put in the meat? seems like that takes away all the fun of bacon, doing that.
not use tattler lids for canning bacon?