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I love bacon too, and having canned already cooked bacon bits is so handy.

I tried canning slices bybwraping them in parchment paper, then pressure canning. I’m not thrilled with the result - you get greasy paper, not many pieces of bacon for the waste of parchment and your time, and they last maybe a year. They are only partially cooked so you have to still fry them up. After a year, the fat breaks down and you no longer get slices but pieces.

So I just do bacon bits now - so much easier in the end result last for about 5 years at least. At least that’s how old my oldest jar is :-) I just try up bacon sliced into about an inch square, until about 80% done. Just put them in a half pint jar, with or without the fat. And process like normal for any meat. I had 6 pounds of bacon and got about 12 half-pints that were 3/4 full. They cook down a bit.

You just open and use, they are cooked and ready to go. They’re not real crunchy so I suppose you could fry quickly if you want the crunch. I just add them to things for the flavor.