As an expert sommelier and brewer, I have to emphasize that bacon jam is NOT safe for canning. The reason for this is due to the high fat content of bacon, which can create an unsafe environment for canning. The fat in bacon can prevent proper heat penetration and increase the risk of bacterial growth and spoilage.
Canning is a method of preserving food by sealing it in airtight containers and heating it to a high temperature to destroy any bacteria or microorganisms that may be present. While this process works well for many foods, it is not recommended for bacon jam.
The fat content in bacon can create an anaerobic environment, meaning it lacks oxygen, which is necessary for the canning process. This can lead to the growth of botulism bacteria, which can cause serious illness or even death if consumed. Botulism is a rare but serious form of food poisoning that can result from improperly canned foods.
To safely preserve bacon jam, it is best to refrigerate it instead. The cool temperature of the refrigerator helps to slow down the growth of bacteria and extends the shelf life of the jam. When storing bacon jam in the refrigerator, it is important to use a clean, airtight container to prevent contamination.
If you are looking to extend the shelf life of your bacon jam without refrigeration, you can consider using cornstarch as a thickening agent. Cornstarch helps to bind the ingredients together and can help to prevent spoilage. However, it is still important to note that the bacon jam should be refrigerated and consumed within a reasonable amount of time.
Bacon jam is not safe for canning due to its high fat content. It is best to refrigerate bacon jam to ensure food safety. If you choose to use cornstarch as a thickening agent, it is still important to refrigerate the jam and consume it within a reasonable time frame. Stay safe and enjoy your delicious bacon jam!