Here's the recipe:
1 pound of bacon for each qt. jar
parchment paper
roasting pan or other pan for the oven
quart jars, lids, rings, and pressure canner
prepare jars, lids, etc. and get water in pressure canner boiling.
Trim long sheets of parchment paper so they will fit, rolled up in a quart jar. The paper should not be any wider than the jars are tall from their bottom to their necks.
Lay strips of bacon on a baking pan or roasting pan and pre-cook in a 350 oven until thay are about 2/3 their original length, but do not cook them until they are crisp. If they are crisp when they are placed in the jars, they will crumble.
After pre-cooking, place the strips of bacon, still limp, on a sheet of trimmed parchment paper. Roll the paper and bacon up and insert this roll into a hot, sterilized quart jar.
Pour the grease from the bacon into the jar, do not fill more than 2/3 full of grease.
Process at 10 pounds pressure for 1 1/2 hours. Higher elevations should use 11 pounds pressure.
To cook: Open sealed jar, unroll paper and remove bacon. Cook bacon in a skillet until crisp.
I found the recipe at
http://www.geocities.com/Heartland/Hills/9684/bacon.html in 1999. Anyway, I've never tried it -- too chicken! Thought maybe someone else has already done it.