Hmmmm....very interesting. I don't care for bacon myself (yes, I know), but many of my friends would adore this if I could stand being around the bacon long enough to make it for them. I'm wondering how this would can. Plenty of sugar there, but it seems too low in acid for hot water-bath canning. Any thoughts or recommendations? I'll admit, I've only canned once or twice in my whole life, and it has always been tomato based. I'll ask Susan Reid, an awesome hand at canning to offer advice. Thanks! ~ MaryJane Here's what Susan had to say: Only way this would be safe to do would be in a pressure canner, following instructions for meat. Hope it helps! ~ MJ

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