Lard

CAVEAT > NOT USDA APPROVED

Relative LTS of rendered pork leaf and kidney fat lard.

If you don’t butcher your own pigs, pork leaf and kidney fat can be purchased at most butcher shops.

Render under 248F on a stove top in a steel pot or deep skillet (or deep electric skillet).

Use a candy or other type thermometer to insure you do not exceed 250F.
Once rendered, filter through a sieve with new/clean cheesecloth into a separate sanitized warm pot.

CANNING JAR PREPERATION:
Wash/clean/inspect jars to insure they have no cracks or chips.
Place jars in oven ON THEIR SIDES (so they are easy to remove with sanitized tongs.
Heat oven containing jars to 250F for at least 15/20 minutes.

CANNING JAR LID & RING PREPERATION:
Place lids & rings in a pot of boiling water (rolling boil).

FILLING/SEALING THE JARS:
Remove one hot jar at a time from the oven with tongs, set upright on the kitchen counter.

Carefully pour filtered lard into jar – leaving ½ to ¾ inch head space.
Wipe mouth of jar with a clean paper towel.

Remove a lid & ring from boiling water (with tongs), air dry for a moment, apply lid & ring.

Tighten ring snug, set full jar aside on a rack to cool.

REPEAT until finished.

JAR INSPECTION:
Once jars have cooled overnight. Inspect to insure a tight seal & that a vacuum has formed in each jar.
(Lids should be depressed down & will not flex up/down)
Label each jar with content & date.

STORAGE:
Store in a CLEAN – CONSISTENTLY - COOL - DRY - DARK - PLACE.
Should last several years, if not longer (ours do)

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Lard