long term lard storage

Discussion in 'Homesteading Questions' started by farmgal, Nov 8, 2013.

  1. farmgal

    farmgal Well-Known Member Supporter

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    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.
     
  2. Kris in MI

    Kris in MI Well-Known Member Supporter

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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.
     

  3. ChristieAcres

    ChristieAcres Well-Known Member Supporter

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    I also can my lard as I am endeavoring to freeze as little as possible.
     
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  4. texican

    texican Well-Known Member

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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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  5. ||Downhome||

    ||Downhome|| Born in the wrong Century

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    Most wifes call it a husband... wait for it... :drum::pound::peep::run:
     
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  6. Tirzah

    Tirzah Well-Known Member Supporter

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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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  7. unregistered41671

    unregistered41671 Guest

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    Some husbands call it a wife.
     
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  8. ||Downhome||

    ||Downhome|| Born in the wrong Century

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    wasn't going there but thats what the GF said...LOL
     
  9. Paquebot

    Paquebot Well-Known Member

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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
     
  10. farmgal

    farmgal Well-Known Member Supporter

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    Sounds good. I'm trying a few small jars. Thank you for all the replies. I love this place. :)
     
  11. ET1 SS

    ET1 SS zone 5 - riverfrontage Supporter

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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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  12. Paquebot

    Paquebot Well-Known Member

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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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  13. fishhead

    fishhead Well-Known Member Supporter

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    What does a pint or quart of it sell for?
     
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  14. ET1 SS

    ET1 SS zone 5 - riverfrontage Supporter

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    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. Tirzah

    Tirzah Well-Known Member Supporter

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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. highlands

    highlands Walter Jeffries Staff Member Supporter

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    We can it and keep it in the pantry.
     
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  17. mekasmom

    mekasmom Well-Known Member Supporter

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    The same way you can butter.
     
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  18. jwal10

    jwal10 Well-Known Member Supporter

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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. DamnearaFarm

    DamnearaFarm aka RamblinRoseRanc :) Supporter

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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. cathleenc

    cathleenc Well-Known Member Supporter

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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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