Is it Safe to Can Bacon Yourself at Home? I Investigate the Safety Of It

One of the best skill sets you can possibly invest in for long-term preparation is canning. Canning has been around for ages, and when done properly produces food that is delicious, shelf stable, and most importantly safe. It’s possible to can nearly anything, from fruits and vegetables to soups and even meat.

Beef, chicken, pork, and even wild game can be safely canned at home with a little bit of practice and preparation, but there is a major point of contention over the safety of canning bacon.

Some folks claim they have done it forever with no problems. Others refer to official sources which warn against the practice. What’s the story? Is it safe to can bacon yourself at home or not?

No, it isn’t truly safe to can bacon at home. Cured meats, including bacon, introduce variables to the canning process that are difficult or impossible to adjust for or control. This increases the risk of spoilage and food poisoning significantly.

That’s the bottom line folks, and it’s not just my opinion. About a half dozen official agencies and government organizations warn against canning bacon or explicitly do not publish guidelines for doing so. And you won’t catch authorities like major university extensions and agricultural departments publishing step-by-step guides for that exact reason.

Yes, there are plenty of recipes out there on the internet, but they are all a little bit different and that should be enough to give you caution on the subject. I hate to be the bearer of bad news, but keep reading and I’ll tell you more about the issues with canning bacon…

There are No Official Guidelines for Safely Canning Bacon at Home

Before we go further, I must point out that there are no officially endorsed guidelines or methods for canning bacon yourself at home.

There are guidelines for canning chicken, beef, rabbit, turkey, clams, fish, soup, stock and even oysters- all kinds of other meats- but there aren’t any for canning cured meats.

And when it comes to bacon, tons of authorities warn against the practice: the NCHFP and KSU specifically recommend against even attempting it. The National Institute of Food and Agriculture publishes no guidelines for safely canning bacon, but do for just about everything else, including wild game. That’s called a clue, people.

There are no official guidelines for curing bacon because the curing process, and specifically the presence of a considerable amount of salt and fat, is thought to potentially interfere with the proper distribution of heat needed for safety. You can check out the NCHFP statement on the matter for yourself here.

And my long-time readers know I am always the very last person ever to recommend, in any way, going off script from tried-and-true methodologies when it comes to food safety.

And yes, I know that there is a long, long history of people successfully and safely canning bacon at home themselves, but with knowledge and experience comes wisdom, and that accumulated wisdom we have today shows that you can never be sure of getting a safe product when canning bacon at home.

Can Bacon Even Be Home-Canned?

Yes, it sure can, but it isn’t a good idea for reasons we’ll get into. Folks have been canning bacon for a very long time at home with, allegedly, no problems using pressure canning techniques.

But canning bacon is far more prone to failure compared to other meats because it is cured. Curing interferes with the canning process significantly, especially on fatty meats like bacon.

Is it Safe to Pressure Can Bacon?

No, not according to the NCHFP and other agencies and organizations. But if you were going to try, this is the only way that you should even attempt to can bacon at home. As with all other meats pressure canning is the prescribed method.

Is it Safe to Water-Bath Can Bacon?

No, and not just no but hell no. All meats and other low-acid foods must be pressure-canned for safety.

To be totally clear, I’m not saying you can pressure can bacon safely. But I can guarantee you that if you try to water bath can it you are headed for a bad outcome and probable food poisoning.

Don’t even think about it!

I’ve Seen Canned Bacon on Store Shelves. What Gives!?

You’ve seen canned, factory-produced bacon for sale because it is safe, unlike the home-canned stuff.

How Exactly is Factory Canned Bacon Made? How is it Safe?

If all these organizations mentioned above say that you shouldn’t can bacon at home because it’s not safe, how is it that canned bacon is legally sold in grocery stores and online?

It’s because factory-level food canning is an entirely different beast compared to at-home canning.

These mammoth machines corporations have are effective enough, consistently enough, to eliminate the dangers and uncertainty that are attendant with an at-home canning setup of any kind. That’s why you’ll see canned bacon in stores.

And that is the trick: Truly safe canned bacon requires temperatures, techniques and equipment that your average prepper or homesteader just don’t have access to. Only with processes like those can bacon be canned safely and with certainty.

Frequently Asked Questions

Where can you buy canned bacon?

You can sometimes find it for sale in grocery stores, but you’ll find it a lot more reliably online. You can do a search for canned bacon to find specialty, consumer-direct sellers. Heads up, it’s typically pricier than other canned foods

Does canned bacon taste good?

Yes, if you like bacon, but it doesn’t taste like freshly cooked bacon you pull off your stovetop or out of your oven. It is softer, chewier and tends to have an extra greasy texture.

Is canned bacon crispy?

No, it isn’t. Canned bacon is chewy soft as a rule.

How do you store canned bacon long-term?

Just like any other canned goods. Put it in the dark away from direct sunlight and protect it from freezing and high temperatures.

How long will canned bacon last?

Anywhere from 6 to 12 months in storage if kept cool and out of sunlight.