Sunday Morning Canning and The Joy of Bacon


September 9, 2011 by Sara Kreidler

On Sunday morning, we woke up early and canned a half bushel of crushed tomatoes before Owen woke up (Oona was at a sleepover with her cousin).  Not bad for a morning’s work.

And then Owen came downstairs and Toby made dippy eggs and bacon for breakfast.  I look forward all week to these mornings; Toby making dippy eggs for me on the weekend is one of my favorite things in the world.

We are very fortunate to be able to get the most amazing eggs and bacon from our farmer’s market.

A few months ago we got into the habit of pouring our bacon fat into a pint jar and keeping it in the fridge, and then using in place of (or in addition to) oil for all sorts of things – refried beans, braised venison, braised kale,  marinara sauce, chili.  It adds a ton of flavor and it keeps in the fridge for a long time.  So if you’ve just been throwing away your bacon drippings, stop!  It is liquid gold, and you should save it and cook with it.  It will harden to a soft solid in the fridge, and you can just scoop it out by the spoonful when you need it and add new bacon fat to the jar as you go.


2 thoughts on “Sunday Morning Canning and The Joy of Bacon

  1. […] served the fried potatoes and stewed tomatoes alongside kale cooked in rendered bacon fat (just clean and boil the kale until cooked through, then strain the kale and add to a hot pan with […]

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