Lard Sealed Pork at Paula Silber blog

Lard Sealed Pork. Some say to heat it and pour into hot jars then. The result of properly rendered lard should be white, creamy shortening (a fat that is solid at room temperature and liquid at warmer temperatures). The result is a delectable treat that can be stored for a very long time. Storing lard without canning or freezing. However, based on both anecdotal and empirical evidence, many experienced homesteaders and preppers claim it can last much longer. Rendering lard is the process of melting animal fat and straining it to remove the meat, veins, tissues, and impurities. Let’s start with the obvious choice: Some say to pressure can it; Good meat and good fat are hard to come by, so we stocked up. What process is best for canning lard? Pork lard that you find at the grocery store is hydrogenated and filled with preservatives and chemicals so it becomes very important to find. I find the best way to store lard long term is by canning it in jars and storing it in a cool, dark, dry place, such as a basement or root cellar. This past january we canned about 90 pounds of pork and rendered 18 quarts of lard that we purchased from our friends and neighbors. If you’ve ever tried to make the perfect sausage or render your own lard, you know that finding quality pork fat is essential. This method, known as confit, involves slowly cooking pork in its own fat until it becomes tender and succulent.

Let’s start with the obvious choice: Some say to heat it and pour into hot jars then. Some say to pressure can it; Rendering lard is the process of melting animal fat and straining it to remove the meat, veins, tissues, and impurities. This past january we canned about 90 pounds of pork and rendered 18 quarts of lard that we purchased from our friends and neighbors. If you’ve ever tried to make the perfect sausage or render your own lard, you know that finding quality pork fat is essential. The result of properly rendered lard should be white, creamy shortening (a fat that is solid at room temperature and liquid at warmer temperatures). Storing lard without canning or freezing. I find the best way to store lard long term is by canning it in jars and storing it in a cool, dark, dry place, such as a basement or root cellar. Good meat and good fat are hard to come by, so we stocked up.

Pork Leaf Lard Hasselmann Family Farm

Lard Sealed Pork This method, known as confit, involves slowly cooking pork in its own fat until it becomes tender and succulent. However, based on both anecdotal and empirical evidence, many experienced homesteaders and preppers claim it can last much longer. Good meat and good fat are hard to come by, so we stocked up. What process is best for canning lard? Some say to pressure can it; Storing lard without canning or freezing. If you’ve ever tried to make the perfect sausage or render your own lard, you know that finding quality pork fat is essential. Rendering lard is the process of melting animal fat and straining it to remove the meat, veins, tissues, and impurities. Let’s start with the obvious choice: I find the best way to store lard long term is by canning it in jars and storing it in a cool, dark, dry place, such as a basement or root cellar. The result is a delectable treat that can be stored for a very long time. This method, known as confit, involves slowly cooking pork in its own fat until it becomes tender and succulent. This past january we canned about 90 pounds of pork and rendered 18 quarts of lard that we purchased from our friends and neighbors. Some say to heat it and pour into hot jars then. The result of properly rendered lard should be white, creamy shortening (a fat that is solid at room temperature and liquid at warmer temperatures). Pork lard that you find at the grocery store is hydrogenated and filled with preservatives and chemicals so it becomes very important to find.