Can you freeze bacon jam?

By Dr Anny Manrich (PhD)

Page last updated: 02/25/2023 | Next review date: 02/25/2025

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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In this article, we will answer the question “Can you freeze bacon jam?” and discuss how to freeze bacon jam?

Can you freeze bacon jam?

Yes, you can freeze bacon jam. To avoid food poisoning, it is advised that you freeze it. Before using it, put it in the freezer for six to twelve months, depending on the ingredients and store it in the fridge after it’s unfrozen and consumed within 4 weeks (1). Bacon Jam is a delicious savory jam or relishes created with vinegar, onions, and your favorite herbs and spices after the bacon has been cooked slowly.

It has a reputation for being dangerous since individuals have gotten sick by storing it at room temperature. Jams are generally made with enough sugar to reduce the water activity or with added or naturally present acids, which lower the pH, or both and inhibit the growth of Clostridium botulinum. However, depending on the ingredients used, some spreads don’t achieve these characteristics, and there is a risk of poisoning (2).

A research conducted in Bucharest, Romania, showed that over 94% of respondents consume preserved vegetables and fruits. Among preserved vegetables, broth, tomato juice, pickles and frozen vegetables are consumed frequently. As regards preserved fruits, apples / pears juice is consumed more often than other products (6).

Bacon Jam Freezing Instructions

It’s best to divide up your bacon jam and freeze it in little containers that you can use within a few days of opening. So, before you begin, gather as many freezer-safe jars as you think you’ll need. Each piece of bacon jam that you plan to freeze needs a separate container. You may use freezer bags if you don’t have any containers at all:

Cool

In the event that you’ve prepared your own bacon jam, it’s important to allow it to cool before freezing (3).

Take a Bite Out of It

Indent the containers with a spoonful of bacon jam. Keep an inch or two of space at the top of the jar since the jam will expand somewhat as it freezes. It may shatter the jar if there is no room for it to grow. Alternatively, if you want to use freezer bags, you may pour a bit of bacon jam into the bags.

Seal

Open the containers’ lids. Make sure the bacon jam is sealed before putting it in the freezer. It’s important to remove as much air as possible from the bag before closing it firmly if you’ve decided to freeze your food in plastic containers.

Freeze

Put the bacon jam containers in the freezer and label them with the contents and date.

Bacon Jam may be frozen in two ways.

Now that you know how to freeze bacon jam, here are our top two suggestions for getting the greatest results:

Take Caution When creating and preserving bacon jam, food poisoning is something to keep in mind. If you have more than you can consume in a few weeks, we suggest freezing it. Clostridium botulinum, a bacterium that causes botulism, may develop in unfrozen bacon jam, therefore it’s best to keep it in the fridge at all times.
To reduce risks, add vinegar or lemon juice in the product. Foods that contain enough acid to inhibit the growth of Clostridium botulinum are called high acid foods (pH lower than 4.6). The presence of acids in foods, however, does not kill organisms (3).
However, although the bacon jam is cooked during preparation, there is no final heat process to destroy contaminating yeasts and molds after the jam is added to jars. Growth of molds and yeasts in acid products can raise the pH (reduce the acidity) and make a favorable environment for Clostridium botulinum to germinate, grow and produce toxin (4).
Using freezer bags, it is imperative that you remove as much air as possible from the bags. Once the bags are sealed, insert a straw into each one to remove any air that may be trapped. When you’re freezing a lot of food, you may utilize the straw technique to keep everything safe and sealed.

Bacon Jam can be frozen for how long?

You may be able to get some advice from your recipe on how to keep your bacon jam secure and soundly in the fridge. If you’re unsure, we suggest freezing it for no more than six months at a time. This jam should be consumed within two to four weeks after being defrosted, however, we suggest eating it sooner rather than later (4).

Bacon Jam Defrosting: How Do You Do It?

The process of defrosting your bacon jam is simple, but time and patience are required. Once you remove the jar of bacon jam from the freezer and place it in the refrigerator, you’re done. However, depending on the size of your amount of bacon jam, the process might take anything from a few hours to a few days (5).

Make careful to modify your time properly if you’re preparing a big quantity. We don’t advocate thawing the bacon jam in the microwave or any other fast technique. They also heat the meal a bit so that it sits at the ideal temperature for hazardous germs to develop for a long time, which is a problem. Be patient and let the bacon jam defrost in the refrigerator.

It’s possible to freeze Bacon Jam and then thaw it out.

There is no doubt about it, as we have previously shown, that bacon jam is a breeding ground for dangerous microorganisms. Because of this, we don’t advocate refreezing the bacon jam after it’s been thawed out. It’s not worth the danger of infecting yourself or your loved ones.

Is Bacon Jam Good for Freezing?

Fortunately, bacon jam freezes well! For most jams and relishes of this sort, they may be kept in the refrigerator or freezer and keep well in both methods of storage.

Bacon Jam in jars can be frozen, right?

If you’ve purchased a jar of bacon jam, we recommend not freezing the whole jar at once. It may not be able to be stored in the freezer. It is possible that the bacon jam may fracture as it spreads, making it inedible and perhaps deadly.

To learn more about freezing bacon jam click here