I have lard from 7 pigs to render. :1pig: Our butcher has shredded it for me already, so it shouldn't take too long. Once it's rendered I usually pour it into quart size canning jars, put the lid on and stick them in the fridge. Mostly used for soap, but I do fry with it also. And, of course, pie crusts! But I've never done this much at once before. Can lard be canned? I remember reading on this forum about canning butter, so I was wondering how I can preserve lard from 7 pigs. I just don't have the freezer space.