How to store rendered lard

Ladle and strain the liquid lard into a glass storage container. Then place a warm lid right out of the boiling water on top of your jar.

There are differing opinions on how to store lard.

How to store rendered lard. You can store lard in the refrigerator or freezer if you want it to last for a long time. When stored in the fridge it can last for six months. Freezing it can further extend its shelf life to three years.

The key is to keep the lard in a closed container especially when placing the fat in the refrigerator. Lard has a tendency to absorb the flavors in the air so I would suggest you store it in a jar with a lid or. The whole point of rendering is to get the perishable bits out of the lard right.

So we rendered the fat down let it cool just enough to handle and then poured it through a lined sieve into quart jars which I then closed tightly. Crystal clean white goodness I say. At this point it would be good to store them in the cellar or some place where its cooler than 100 degrees.

But we dont have a cellar and Im not too. Place the melted lard in whatever container you want to keep it in long-term preferably glass or if thats not available a non-reactive metal. Let it sit undisturbed at room temperature until it has to cooled down and is firm it firms up pretty quickly.

For information on how to store lard see the Storing Lard section above. Lard can be rendered by different methods but a popular option is to use a cast iron dutch oven on a stove top. Set the burner on a 2.

When the lard starts to melt turn it down to a 1. If you prefer to use a slow cooker set it to low heat. Lard without refrigeration.

The very best method for storing lard without refrigeration is a pressure canning method. When the lard is completely cooled meticulously wipe off the rims of the jars to ensure that no pieces remain. Then place a warm lid right out of the boiling water on top of your jar.

Fill each jar with just standard head space beginning right at the ring marks. Place a fresh sage leaf on. Going further back lard was stored in ceramic pots or crocks.

The best part is lard does not require refrigeration it is about as basic a food as you can get. In room temperature lard will last for about 6 months though it is likely to go rancid after a year. Unless you are butchering a pig at home you will be able to make lard on a monthly basis with a couple of pounds of fat purchased from the.

You home-canned lard will last for years and years so long as you store it in a cool dry place. If you have any water remaining in your lard batch it will cause it to go rancid. Rancid lard can still be used to make soap but I wouldnt recommend using it otherwise.

Once its gone rancid like Canola oil its bad for you. Home rendered lard can be canned as we have done this for yearsThe mason jars need to be dry and hot set in 225 oven keep in it till used have jar lids hot and dryjust put lard in jars put on lid and ringset aside to cool naturallyThey will seal and if stored in a cool place the lard will keep good. I have had some up to 2 years and tasted fresh.

I am going to try the crock pot method today as we. You can store lard in the refrigerator or freezer if you want it to last for a long time. When stored in the fridge it can last for six months.

Freezing it can further extend its shelf life to three years. The key is to keep the lard in a closed container especially when placing the fat in the refrigerator. How To Store Lard.

I traditionally use Crisco in my pie crust but wanted to avoid hydrogenated oil this Thanksgiving and so experimented with lard. I was somewhat nervous about it but was pleasantly surprised by its innocuous color and taste–AND by how very EASY it was to work with the resulting crust which turned out very well. The pure fat can now be ladled into clean mason jars or other storage containers and left to cool.

Once cooled the fat can either be refrigerated or frozen until youre ready to use it. That liquid is your rendered lard. Ladle and strain the liquid lard into a glass storage container.

As the yellow liquid starts to cool it will start to solidify a bit and will get whiter and whiter. If you have a slow cooker then definitely use that for rendering your lard. It will give you low even heat and reduce the likelihood of browning your fat.

If you do not have a slow cooker then I suggest doing this in your oven on low heat. I have rendered lard on the stove-top before and I do not recommend doing this. The direct heat is going to greatly increase the likelihood of browning the fat and giving you a more pork flavor to your rendered lard.

Now crew the cap on the jar as tight as you can after your lard has hardened into a solid state. Your lard will last up to a year or even up to two years if the fat is smoked beforehand. In order to preserve your lard for as long as possible.

It needs to be stored cool dry dark place. There are differing opinions on how to store lard. Many places on the internet say that itll keep for about 6 months if kept tightly sealed in the refrigerator but historically lard was stored for extended periods of time without refrigeration.

Theres a great article on nourishing days about storing lard without canning or freezing. How we rendered lard from pig fat. Here are the steps we followedMusic.

Molding lard into blocks makes it easy to store lard for longer periods of time in the freezer. Since I render a lot of lard at once I do both - I pour some into jars for short-term storage in the fridge and mold the rest into blocks for long term storage in the freezer. You can put those jars right in the fridge and theyll firm up quickly into a beautiful milky white - this stuff really.