How do you store rendered lard?greenspun.com : LUSENET : Countryside : One Thread
We are picking up or pig (nicely sliced and wrapped) today. Question is, I am going to render the lard. How do you store it. Would like to have it in usable size amounts, like maybe a pint canning jar. Is something like this done? Do you have to freeze it, or will it keep in a pantry?
Thanks for your help...
-- Rickstir (email@example.com), October 16, 2001
I'm not sure if this is FDA approved, but here's what I have always done. First render it slooowly, as haste will produce a darker product, rather than the pure white lard. It works fine, just not as "pretty". I would also suggest you sepatate the leaf lard from the fatback, as the leaf lard is a better, more delicate lard, IMHO. You may find your butcher will give you more from other animals, as most people just don't bother to render it. Anyway, just pour the (very) hot liquid into pint jars and affix a regular canning lid. Almost every one will seal, and if one doesn't, I either reheat it and try again, or put it in the refrigerator to be used first. I would guess that it will last on the shelf for years, but personally haven't had it more than 2. I used to pour it in cans and freeze it, which works fine as well. GL!
-- Brad (homefixer@SacoRiver.net), October 16, 2001.
We also store our lard in canning jars. We strain it through a Bounty paper towell to remove the little bits and fines.
-- homestead2 (firstname.lastname@example.org), October 16, 2001.
I have always put it in metal coffee cans and stored it in the cupboard. just scoop out what you need. My parents did it this way as have I and never had any problems. It will last about 2 years.
-- Mark in N.C. Fla. (email@example.com), October 16, 2001.
can it,, freeze it,, in cubbard or where evre,, doesnt matter much, if a part gets moldy,, just cut it off
-- stan (firstname.lastname@example.org), October 16, 2001.
I render it in the oven at 250 degrees for about 24 hours. Dip the lard off the top into clean canning jars, straining it through a milk filter is best) and screw on new lids. Turn the jars upside-down to cool, this will nearly guarantee that all will seal. Store the lard away from light, light can turn it rancid. It will keep indefinately.
-- Cynth (KIYI86@prodigy.net), October 17, 2001.
I freeze my rendered fats.
-- Patricia Ramsey (WOOLSPIN@AOL.COM), October 17, 2001.