Storing Lard | Is Lard Shelf Stable? | Do I Need To Pressure Can Lard?

[@stevehartman1730]

Im 70 and as a kid i remember always seeing jars of lard in every home wed go to.

[@Jomama02]

A good thing to do with lard or grease you won't use anymore you can put some oatmeal and bird seed in it to absorb it and give it to your chickens or to the wild birds for extra calories in the winter!

[@PrattFamilyHomestead]

Great idea!

[@amybrown8528]

This is exactly what I do with used grease! My chickens love it. I will pour dry oats over it while it's warm, let it sit until morning and breakfast!

[@wardrobelion]

As long as there is no mold it should be fine

[@ibanezrg320fm]

Genius. Thank you! I'm watching videos on KZbin because I just browned some beef burger and have a ball of lard now I don't know what to do with. That is exactly what Im going to do now. Thank you!

[@brandobeezy9863]

I used on chicken and dog food! They love it!

[@shellielheureux6462]

There was a research on oils and damage to the liver, there was near/no damage when using pork lard or beef tallow.

[@glorytogodhomestead3495]

Im a 61 year old newbie to farm steading in California. I have 2 1/2 acres and have 8 chickens to start. Love your video.

[@jimmieburleigh9549]

Look at it this way. Lard has been used forever and that's how it was always kept well before refrigeration..

[@PrattFamilyHomestead]

Yes!

[@paulablanchard7446]

Yes exactly what I was thinking, I believe some just go way to hard at making things difficult instead of simple and just like the old days. ❤️

[@wutntarnation]

I keep my lard under my skin.

[@wardrobelion]

😂😂me too😊

[@homesteaderfiftywmartha603]

Me too-- 😍 love you! 😂😂

[@npm1421]

Does it stay good for a long time

[@kathybelland8271]

😂😂😂😂😂

[@SeekerofEndurance]

Hilarious 😂 me too and it keeps for a long time.

[@fourdayhomestead2839]

So many people have asked me that same question. I just put hot lard into really hot jars & put the caps on it. Seals & stores til I use it.

[@PrattFamilyHomestead]

Yup!

[@rosenaryan6433]

So this is what I usually do, but I just processed and 6 out of the 9 jars didnt seal. Now what?!?

[@bethr5737]

Finally switched to lard in our house. Hubby was resisting and now happy but needed to know how to store. Thanks so much

[@bethr5737]

New to homesteading also

[@reneeclark9903]

I render our lard from our sheep. The "leaf" I store in jars in a cool room. The other lard I store in a jar to make soap. We love it.

[@PrattFamilyHomestead]

That's awesome!

[@barbarakaywhite5166]

Gave up the seed and vegetable oils went back to bacon grease, butter and lard and I am dropping weight. Went from 256 down to 198 and still dropping also dropped the junk food. Lard is great stuff thanks for explaining how I can store lard and save icebox space.

[@PrattFamilyHomestead]

Oh hell yes!

[@patriotmama]

Thank you for this info. I have kept lard in the freezer and then get some out and render/use the rendered lard for cooking as I need it. I just got all of our lard out of the freezer and am rendering it now in my roaster. We don't use vegetable oil at all. Haven't for years. I use lard and butter to make my buttercream frosting for B-day cakes. It is so much more healthier for you. Read the ingredients on a Crisco can! YIKES. Nothing better than the pure thing. Makes great biscuits, pie crust, and so much more. Yes, Great for cast iron pans.

[@michaelheurkens4538]

You must remove ALL MOISTURE to make it shelf stable. Careful with store-bought lard. It has a bunch of moisture and sometimes has other ingredients as preservatives because of the moisture. I just filter out crumbs from bacon fat with a coffee filter into a jar. When I have enough, I melt it into a large oven-safe measuring cup with a wide surface area. I use metal trivets to keep the glass off of the burner, but this can be done in the oven as well. The idea is to be able to see any moisture in the form of bubbles on the top or drops on the bottom. I bring the lard slowly up to 100°C (212°F) until all visible moisture is gone. Not hotter to prevent scorching/ smoking and adding unwanted flavouring. Use warm bottles, warm lids to soften the seal, pour fat in the jar and put lid and ring on. Let cool. Ensure the seal is made. I have done this for many years and the latest jar I opened was from late 2021. No funny taste/smell nor weird appearance on the surface. Cheers from the wilds of Alberta, Canada.

[@throbinhood6930]

Great video. If you havent, i would consider building a guard or putting up a band to hold those jars in place. A crazy storm or earthquake could really ruin years of work

[@outwest7700]

Haha, we don't all live in areas where those things happen. I'm past 45 and his shelves look just like ours do and at home we had the same. Nothing ever happened 🤣

[@jamestregler1584]

Dog gone ; ya mean the old folks at home didn't have an ice box 🤣🤣🤣 Thanks from old New Orleans 😇

[@overthemoune]

This video feels like home. Lol. I grew up with southern grandparents, and we definitely always kept lard on the counter and bacon grease too. I was vegan for almost 7 years, and to use lard again brings me back to my childhood. I now buy it from a farmer who pastures his Berkshire pigs. My digestion, skin, and hair all appreciate the healthy lard! And breakfast potatoes using lard are to die for now! I'll never go back to deep frying in oil. Yuck! Lard for me.

[@saltzmann1]

I keep bacon grease in the refrigerator mostly for frying eggs and Scrapple. I also use a spoonful with my green beans to give them flavor. We usually replace the grease around once a year.

[@starlinegifts2012]

My suggestion is to use the "used" lard and make lye soap with it. Soap will come in very handy if the economy gets really bad and trips to the store are made less and less. Or if everything collapses this will be great to have in your preps. Just a few thoughts from a newbie prepper.... :)

[@drumhailer547]

The soaps are awesome you might add my woman uses the tallow that doesn't come out just right for soaps lotions and shampoos its incredible we found a place selling us 40 pounds a pop for 14 bucks 😏 cause nobody wants it 👍

[@kkso3318]

​@drumhailer547 how does she make shampoo and conditioner? Would she share her recipes?

[@mainemama1015]

This video made my morning. I've been saying this for years!

[@PrattFamilyHomestead]

Awesome! Thank you!

[@lorrainebijou4108]

I am in the process of rendering lard right this moment for the first time ever. Your video answered my questions about storing. Some friends said to freeze while others said it can be put on the shelf as long as it is sealed properly. Thank you for clearing this up for me.

[@PrattFamilyHomestead]

Glad it helped! Hopefully it went good for you!

[@Noblty]

Finally my question if you could let the jars self seal is answered! Thank you!

[@Oregonmac]

Lard is the only oil I use. Once you make biscuits with lard you won't go back! If you have a ton of lard you can use it to make candles too 😉

[@PrattFamilyHomestead]

Yes!

[@drumhailer547]

Tallow ! Is awesomeness try frying up some stakes in tallow it dont get any better 😁 lard is great but tallow is easier to get here and about 40 times cheaper

[@beccathib3656]

@@drumhailer547 What is tallow? How long (shelf life) does it last? Where is here? Thanks for sharing. 🙏💕

[@godschild5587]

Soaps too

[@foxlover03]

Love this video about your Lard and canning stuff. I was just chatting with my hubby about Lard. Lard can't be all that bad because my Grandma (98) and her SIL (101) Used it all the time back in the day. Many of my Grandma's family members lived a great long life. 🐖

[@Kcmunchkin923]

SO much healthier than all the nut oils in everything!

[@cathyann6835]

My grandmother used to eat lard sandwiches! 😊

[@medu1982]

Thank you for making it clear in the first minute or so :) I closed the yt a bit after that and I forgot to thank you for making it easy so! So thank you mate! :)

[@gowest5145]

We keep our canned goods in a conex and we have AC during the summer and heat during the winter because it gets too hot and too cold. It is not ideal but it is working for us and we have done that for 4 years now. I would love to build a root cellar eventually.

[@melodyreeder9762]

You mentioned that your storage place for canned goods sometimes gets to warm for your liking. I noticed that you keep some food and lard up on top shelf. This is a bad thing to do due to heat rises to ceiling . It is best to store your dry package food like noodles on top shelf or use the top shelf to store empty jars , or use your to shelf to store small appliances you rarely use

[@PrattFamilyHomestead]

Great tip! Thank you!

[@nordicstarhomestead7314]

Keep up the good work guys! Been 'Larding' for years!! Nothing better then lard!!!! Yum. You will know if the lard has gone bad... lol rancid lard STANKS!!

[@PrattFamilyHomestead]

Thank you so much! And yes I should have mentioned the rancid stink 😁

[@StoutOfHeart]

Researching lard online and yours was the first video I saw. After watching, you seem so genuine and the cute scene with your family at the end earned you yet another subscriber to your channel. Thanks for sharing your thoughts and experiences here for others.

[@PrattFamilyHomestead]

Thank you so much for such a GREAT COMMENT!!!! And thanks for sub!

[@margaretegetto7428]

I enjoy your informative videos. I made some ginger snaps the other day with lard. They are the best I’ve ever eaten. They snap, crackle, pop! The taste is exquisite.

[@margaretegetto7428]

I am so happy you enjoy your wonderful gingersnap cookies, my friend. In these times of high prices for our fuel and groceries, it is important to ask yourself what the pioneer women used. They had nothing, but they managed to raise large families with what they had. Anther tip: Make 2 lbs of butter, from one lb. 1 lb. Room temp butter in bowl. 1 c. Corn ( Mazola) oil. 1 cup cold water. Blend well. Put in tubs in fridge. It tastes exactly like butter and spreads on bread or toast nicely. I raised my kids on this. Didn’t have much money. Works like a charm. Thank you for your kind remarks!

[@ramblinrozz2242]

We did all our baking, when growing up with lard. Baked goods never tasted so good. Chocolate chip cookies were amazing.

[@Pluscelamemechose]

I had a Holstein, and her calf was ready to wean, and then we moved. She went to a nice family.

[@lindacenters6825]

Grew up on a Farm and every fall We had What we called Hog killing I was real Yong But I remember They used to do 3 or 4 pigs And wE cook out the lard Outside over a fire using 3 huge Cast iron pot

[@PrattFamilyHomestead]

Great memories!

[@melissar.1776]

We bought a beef and had it butchered , I am going to ask the butcher if he has any pig fat just for this. Some family members buy it in 5 gallon buckets and it sits over in the corner. They have done it for years. Great video

[@PrattFamilyHomestead]

Yes! Awesome!

[@Pluscelamemechose]

I have 15- 20 lbs of butter in my fridge, at all times.

[@margaretsalinas2082]

I have 108 pounds of butter in my freezer! Hooray for BUTTER!

[@ericbilliter3354]

Searched for canning lard & found your channel. My mothers maiden name was Pratt! Our new, favorite channel. Watching from West Virginia cuz! ;)

[@bikerbabe4442]

Back when after using the cast iron they use to put water in boil the food loose. Wash out with water only then dry on stove and apply bees wax.

[@nancyf2665]

I love lard in piecrust

[@largefamilyruralliving7434]

Nice, I eat my eggs cooked like that too sadly can't do butter, but bacon grease from our local butcher's bacon works .

[@PrattFamilyHomestead]

Ohhhhh yeah ... Love eggs in bacon grease!

[@RampantLeaf]

This video helped tons. My family and I love lard. Cheers!

[@Jewelmind]

Thanks for some old great information, all this information gets so lost for everyone. People do not know where to turn. Thanks for this sensible information.

[@animalmini1]

Thank you 😊

[@lindarobb3868]

I just vacuum sealed some boxes of lard, I hope it keeps that way

[@annasagein]

Thanks for making this vlog! Santa.👍👏🏻👏🏻👏🏻😊🙏

[@marilynmainwaring9978]

Oh my gosh I love you guys 🥰👍 Great video! Excellent information! Thank you!

[@PrattFamilyHomestead]

Thank you!

[@wolffe38]

I did my research and switch to lard. I never understood why they would push canola oil as healthier. Where does it even come from when there is no such thing as a "canola plant" 🤷‍♀️. Don't even get me started on margarine 🤬. The history of why margarine was even originally made and how it became used for human consumption is worrisome. I personally keep mine in the freezer at this time since my shelf space is limited.

[@PrattFamilyHomestead]

Exactly! Agree 💯

[@Hermit_of_the_Holler]

Canola is a GMO hybrid rapeseed oil... Enough said

[@christinegregg5511]

Yup rapeseed.

[@cathypayton4804]

That was the most down to earth video I’ve seen 😊😊

[@kennethhanson560]

You can buy lard from the shelf next to the Crisco in the grocery store.

[@wutntarnation]

It's hydrogenated and as bad for your heart as margarine.

[@godschild5587]

Those factory lards has cancer causing...additives, even some store made lards have additives but they didn't list those additives on the package, when I asked they told me. I bought fresh lard from Spanish store, the only ingredient listed is lard, I asked employees and even manager and they said it's only lard, it's was liquid lard in clear plastic container, and she said we made it today.

[@n2skcmo]

Beautiful family brother!

[@PrattFamilyHomestead]

Thank you so much

[@bobvila6437]

Beautiful family dynamic

[@roryhall72]

Haha great video especially the family part.

[@trhall7406]

Wonderful. Just the info I was looking for. Excellent channel!!!!! 😀🌟👍🌟👍

[@lindaferguson593]

When heating your jars before filling with the melted fat, do you dry the jars?

[@ascaye]

Awesome family.

[@nataliegist2014]

Thanks

[@washburnbilly]

Great video brother 👍 thanks for the information and the smile 😊

[@tylerstout1549]

Storing lard at room temperature. May not last indefinitely but one good reason to keep it in your freezer is that it has been fairly well established that it will store indefinitely when frozen?

[@tammyriley2893]

But what if the kids don’t seal? Is it still shelf stable?

[@stephaniekidoodles7655]

I am about to take my lard from the fridge and melt it all so I can have it in jars in my pantry. Thanks.

[@paulgdlmx]

Well done, thank you.

[@PrattFamilyHomestead]

Thank you!

[@rrobertson4191]

Thanks for this!

[@jenniferbunker2757]

ok I have bacon grease in my fridge now .if I take it out a render it down can I put it on the shelf? after I open it a broke the seal do I need to seal it again or just close the lid and put back on the shelf? 🤷‍♀️

[@mikeyg426]

Excellent. Thank you.

[@PrattFamilyHomestead]

Thank YOU!!

[@adamsaquatics3332]

Do you have videos to save lard, bacon grease, crisco, and butter for long term shelf storage?

[@PrattFamilyHomestead]

We don't use crisco. I haven't canned butter yet. And this is the lard video. We do have at least 1 video on processing lard. And will be doing a tallow video soon! kzbin.info/www/bejne/oXOvm4VjlMlmr5I

[@jimsjacob]

Since the title states, “Lard”, is it pork fat? Wondering if your experience also covers beef tallow? That’s what I’m wondering about for shelf life. Thanks for this production. Not many out there addressing this.

[@PrattFamilyHomestead]

Yes, correct "pork fat". I do have beef fat in the freezer from our steer that processed last fall that I still need to render. But my understanding is that it can store the same as lard. I hope that helps. Shelf life on the lard can go a very long time. We have some jars up there at least a couple years old.

[@lightgiver7311]

I have vacuum sealed and kept tallow for eight years. Not on purpose, one got buried in the back of the freezer. It was excellent.

[@jimsjacob]

@@lightgiver7311 I'm wondering how it will do at room temp. I've seen a video that states it's fine, but I guess I'll find out. I'm guessing it will be about a couple of years before the amount I have sealed in Mason jars is consumed.

[@disasterduck13]

Thanks for the video

[@rabbitheart24]

So it does not go rancid? I will have to try this. Great to know.

[@allen-gt5ng]

If i buy the tub of lard from store does it need rendering

[@donnawilliams5421]

How hot should the lard be when it goes into the jar?

[@WPTheRabbitHole]

thank you for the video. it is nice to see this "main stream" corporate version of nutrition get refuted.

[@PrattFamilyHomestead]

Yes!

[@krismcaferty362]

It's difficult to generate profits from health people

[@americaneden3090]

Miss u guys hope ur well 💓 tfs

[@rosenaryan6433]

Hey hey! Usually I hot pack like you do and my jars seal no problem. Just processed 9 jars and 6 did not seal. Any ideas of what to do now?

[@PrattFamilyHomestead]

Sorry just saw this. I can only suggest reheat reseal. I hope you were able to get it?

[@robertrangel09]

Subscribed.. great content

[@user-uy8nw9zm6b]

How do you heat the jars? Do you boil the lids. Can I save bacon grease, chicken grease as lard and put it in the jar the same way? Does rendered just mean cooked?

[@1954evelyn]

Can you tell me how to make bacon grease shelf-stable? A friend gives me about a gallon of bacon grease every two months. I put it all in a pan and heat it up, then strain it once through a mesh strainer and again through cheesecloth. I have been putting it in those Chinese soup containers and putting it in the freezer. I have limited freezer space and wonder if you can can it to make it shelf-stable.

[@PrattFamilyHomestead]

So I would say, heatt it up (pretty hot), strain out all the bits, pour into warm/hot jars, and let the jars cool and seal..

[@kathysturm4251]

Would you please share the plans/materials for you storage shelves behind you that your jars are on? thank you!

[@PrattFamilyHomestead]

There are none specifically and they were here when we moved in.

[@oz9680]

Oh Lard!

[@mikehancho1613]

I rendered down a whole cauldron of hog fat and made cracklings with it then collected lard should I have collected before I turned the heat up to make cracklings?

[@kflan3342]

I have lard on the shelf and a small shelf in my fridge. Yeah, we had a lot of fat so lots of lard.

[@PrattFamilyHomestead]

Awesome!

[@fourdayhomestead2839]

Healthy diets include: fats, carbs & protein.. Everything in moderation.

[@PrattFamilyHomestead]

Yes!

[@ducatista1098s]

what a prescient title. my question exactly haha

[@alinadaych8866]

Would you give an advice where to buy good pork fat, preferably fed on a non gmo diet? We are in California?

[@PrattFamilyHomestead]

I don't have a good answer im sorry.

[@juliamoya8937]

Can you also do this with beef tallow?

[@PrattFamilyHomestead]

Yes. In fact we have some week need to get out of the freezer and render.

[@akolley1]

such a cute family!

[@noconsentgiven]

Most of the lard in big box stores is hydrogenated. Might find it at Whole Foods. Local butchers or farms hopefully they sell real lard. Goodluck👍.

[@twinfin8571]

My butcher sells lard in chunks wrapped in brown paper…..greasy as heck. I just melt it and store it in jars. It’s fresh as can be.! Love it! I’m glad to know, once the jar seals, I can store it on the self….that’s the way I’ve been keeping it for years and I’m still around to talk about it. Lol.

[@cindyhebberd7352]

I melted down already rendered lard that was in 4 gallon buckets. I heated my canning jars and the lard was very hot and filled the hot jars with hot lard and put the canning lids on. All the jars sealed but the lard seems to have a liquid quality and dis not set up hard. What do you think?

[@PrattFamilyHomestead]

I've noticed we have had different qualities as well. Some jars very firm, other more runny as they sit above the stove. I think I've read that some of that can be due to the rendering process, maybe not enough liquid (water) evaporated out.

[@J.C.EXODUS14-14]

Can I vacuum seal my jars and put on the shelf?

[@breathofdifferentair1950]

I had lard in the fridge for 2 years and black dots appeared at the top recently. I haven't thrown it away, but it's kinda creepy

[@erikacsizmadia2863]

maybe it had moisture in it from the time you were rendering it.

[@autumntoy7728]

So can you use store bought lard? Or fresh is better.

[@andrewsim9180]

Hey, I admire your lifestyle . May I ask - approx what temperature do you heat the lard up to before storage in jars? Presumably this is crucial? Also, surely it is heated by the manufacturer/ renderer so as to fluidify it. Do they typically do so at a much-lower temp than you are applying? Thank you for making & uploading this helpful video. I am now subscribed.

[@PrattFamilyHomestead]

I honestly no idea what temp processing plants do this commercially. I don't really try hitting a specific temp, just keep it kinda low. I believe 225-240 is right. This is why people also use slow cookers to render it as well. I hope that helps!!

[@pinkhathonie]

Do you have a video on how to render and can????

[@louonUT]

I heard to wait for the lard to cool before putting lid on so moisture from the heat doesn’t form . I guess that is not true if you heat up your jars and lard ! Do you notice moisture on your lard?

[@joeyWV]

What do you do if lard doesn't seal once you put it in hot jars to self seal? I had hot jars, hot fat, and hot seals. A few jars didn't seal.

[@PrattFamilyHomestead]

I would try again. Heat it all back up. Pour back into jar and see if it seals. That is what I would do. Make sure the rim of the jar and the lid are CLEAN! Thanks for watching!!!

[@J_Chap]

Can you re-can store bought lard??

[@wandaduckworth1357]

That is my question as well,,following !!

[@ashtonbigham6455]

Check the ingredients! Some store bough lard has preservatives added into it and is not “pure” lard. That would be my only concern!

[@dogtag7487]

How do you strain your lard?

[@timzstr]

How long does lard last

[@meroo4574]

Great video. Just subscribed. Do you know if store bought lard such as Crisco can be canned?

[@meroo4574]

@@biggyheart1872 thank you.

[@happybeehoney3461]

Crisco is not lard and it will go rancid. It's a combination of different vegetable oils that are hydrogenated in some way. They are really bad for you. Dr.Berg on KZbin explains crisco vs pig lard and/or beef tallow.

[@aylakhalidah]

I live in south texas, what about uncontrolled storage that gets 100 degrees plus? I want to preserve meat with lard, but the heat of my storage concerns me.

[@PrattFamilyHomestead]

Our pantry warms and cools quite a bit. We do not preserve meat in lard so I can not help with that.

[@kkso3318]

What temps does your pantry reach? High and low? And what humidity?

[@PrattFamilyHomestead]

Our pantry can fluctuate quite a bit actually. We have an unfinished Michigan basement that I keep wanting to get finished. But winter out pantry can be pretty cool .... and summer pretty warm.

[@truthreport4775]

what does rendering lard mean? how do you do it?

[@jacobkrogmeier4256]

Does the same apply to beef tallow?

[@loosegear4345]

My lard is about 3/4 hard with about 1/4 liquid oil on top at room temp. What is wrong with it? Is it bad? will it keep after hot canning it?

[@drumhailer547]

Excess water you can add some salt to help get rid of the excess water while rendering and you can render it again until it steams off 👍

[@ARCSTREAMS]

but should you not remove all the water to make it shelf stable?