We don’t eat it that often, but I did buy some a few months back and froze it. I’ve been thinking about canning it to make room in the freezer for some more meats.
Sounds like a great idea. Embarrassed to admit that I’ve not heard of canning for bacon, so if you end up doing that, definitely post an update (or FM me) on how it went.
FR is good for all sorts of info. Never would have known half the stuff I know now, had I not joined. :-)
I don’t know about canning bacon but an old man (really really old) told me that when they killed a pig his mom made sausage. She cooked it all, packed the patties in jars, poured the hot grease over the whole mess, and slapped a lid on. He said the hot grease preserved the sausage, no pressure canner required.
I never tried it but he swears the sausage stayed preserved and sealed.