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  #1  
Old 11/08/13, 07:52 AM
 
Join Date: Nov 2005
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long term lard storage

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.

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Old 11/08/13, 08:13 AM
 
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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.

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  #3  
Old 11/08/13, 02:17 PM
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I also can my lard as I am endeavoring to freeze as little as possible.

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  #4  
Old 11/08/13, 07:09 PM
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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?

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Old 11/08/13, 09:26 PM
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Old 11/08/13, 09:34 PM
 
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How does one can lard or tallow? Do I need a pressure canner? I would appreciate any tips.
Sorry to hijack farmgal.

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Old 11/08/13, 09:38 PM
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Old 11/08/13, 09:42 PM
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wasn't going there but thats what the GF said...LOL

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  #9  
Old 11/08/13, 10:47 PM
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Doesn't have to be pressure canned. In order to be canned, it has to be liquid so no problem with air bubbles. Fill jars to within ½" and water bath 15 minutes. Should store for years.

Martin

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Old 11/09/13, 10:10 AM
 
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Sounds good. I'm trying a few small jars. Thank you for all the replies. I love this place.

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Old 11/09/13, 10:25 AM
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We render lard every year. After filtering I pour it into mason jars and seal them. No pressure-cooking is required.

Lard needs access to O2 to go rancid. Being sealed in a mason jar is fine. It lasts many months with no problems.

We use some of it, but mostly we sell it.

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Old 11/09/13, 10:45 AM
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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.

Martin

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Old 11/09/13, 11:24 AM
 
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Originally Posted by ET1 SS View Post
We render lard every year. After filtering I pour it into mason jars and seal them. No pressure-cooking is required.

Lard needs access to O2 to go rancid. Being sealed in a mason jar is fine. It lasts many months with no problems.

We use some of it, but mostly we sell it.
What does a pint or quart of it sell for?
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Old 11/09/13, 12:25 PM
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What does a pint or quart of it sell for?
I get $3 a quart.

I might be able to get more, but I was so surprised to find a market for it, that we just never spent much time worrying about price.

The market I sell in has some foodies in it [they offer courses on Italian cooking, French pastry, etc, and host fancy dinners].
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  #15  
Old 11/09/13, 05:10 PM
 
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Thank you everyone! We have couple of huge garbage bags of tallow from the butcher that we need to render

I saw pints of lard at our Farmer's Market this Summer and they were selling for $6.00 a pint. ET1SS I think you could get more than what you are selling for.

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  #16  
Old 11/09/13, 05:34 PM
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We can it and keep it in the pantry.

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  #17  
Old 11/09/13, 05:40 PM
 
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Originally Posted by Tirzah View Post
How does one can lard or tallow? Do I need a pressure canner? I would appreciate any tips.
Sorry to hijack farmgal.
The same way you can butter.
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  #18  
Old 11/09/13, 07:15 PM
 
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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

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  #19  
Old 11/09/13, 10:10 PM
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Mine hangs out around my hips.

I've never seen it offered anywhere other than grocery stores here (didn't realize it could be canned) and then it's the little green/white packages.

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  #20  
Old 11/11/13, 07:03 AM
 
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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'?

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