There are no science-based recommendations for canning cured, brined or corned meat. This includes ham and bacon.
Canning these forms of meat has not been in any USDA recommendations for decades. The texture of these meats can be firmer which slows heat penetration during canning. That would change the processing time. The canning procedures that are available are for fresh meat only and should not be used for any other form of meat.
The best method to preserve bacon, or other cured meat, is to freeze it for later use.
Bacon should not be added to vegetables, such as green beans, when canning.
Source: Clemson Cooperative Extension
Instructions for canning fresh meat, poultry and seafood can be found at the National Center for Home food Preservation.
