It cooked for several hours. I then strained it through cloth into the jars.Cooked it some more, strained some more until the fat was completely cooked and no more grease could be obtained from it. I ended up with just a little more than 4 pints of the nicest, whitest lard.
That's some fine looking lard!
ReplyDeleteMakes for extra savings at the grocery store and some mighty good cooking. :)
ReplyDeleteThat's the idea. I need to do more soap making as well.
DeleteBeautiful. Biscuit time.
ReplyDeleteanother great post. I hope when I get some pigs we can use them as well as you do!
ReplyDeleteI vaguely remember my maternal grandparents doing this.
ReplyDeleteThe lard looks great!
ReplyDeleteSometimes I go one step farther and "wash" the fat prior to canning it. I boil the melted fat half and half with water. Any impurities (tiny meat bits, etc) get absorbed into the water and the washed fat rises to the surface. Once washed, it rarely goes rancid even at room temp for extended periods of time.
I had strained mine before putting it in the jars.
DeleteLooks really good Becky - and satisfying!
ReplyDeleteDid you pressure can it for long term storage?
ReplyDeleteNo, it's lard. I don't understand this need to pressure can it. The stuff will last a VERY long time in the frig.
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