Its that season. The canning is done and winter feed and cord wood put up. Woodstove is running. Its time to pull my hog fat out of the freezer for slow rendering on the woodstove. I like to keep the initial for our use. I take the belly fat and later rendering of the other fat and make my spoiled chickens blocks of lard with seeds n cracked corn,(suiet) for warmth for the colder months of winter. I have lots of fuzzy frizzles and their feathers are not very functional...lol
If you never rendered your animal fat, your missing out! beans and lard are soo delicious!!! Not the hydrogenated lard from the store.
I store my lard and their homemade suiets in the freezer. But I have been thinking, is there another way to store lard for long term storage if you didnt have a freezer? I'm thinking maybe for prepping purposes in the event of no electricity.
The last batch of lard I did (this year's fat is still in the freezer waiting for me to have time to render it), I canned. Then I stored those jars in my cellar, which ranges in temp from about 35 during a January frigid spell, to about 62 in the heat of the summer. So far all jars have been fine when I opened them.
I plan on canning my lard forever more, as my freezer space is better utilized with other things that don't take so well to canning.
Don't know if your supposed to, but I have been keeping large chunks of fat on my pork, when I can it... after it's finished, there ends up being several inches of white lard on top. So far, so good, as far as it being good... Can't imagine it being any different on just canning it straight.
To my betters, do you render first, strain (filter), then can? Wondering also would you need regular canning times, or just long enough to pull a vacuum afterwards?
As far as I went in locating solid information, pints and half-pints were recommended. The BWB is to make certain that there is a solid seal even though lids will seal without it if the contents are hot enough. Definitely does not need pressure canning.
I have a few quarts of lard my Grandmother canned in 1963 that are still good (well they were last winter) I opened one and did taste it. I didn't use it for us, I put some in DSs, dogs food, when he was poisoned. 2 TBS warmed up and mixed with his food got him straightened out....James
A different question/perspective on solid animal fats - how long would it stay non-rancid at 60 degrees, not canned?
I use 90% of our tallow/lard for making soap. The 10% we eat I store in the freezer. If I render the soap-destined fat, poured it into loaves, then wrapped in butcher paper and stored at 60 degrees - how long do you think it would remain 'good'?