Storing Lard | Is Lard Shelf Stable? | Do I Need To Pressure Can Lard?
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- เผยแพร่เมื่อ 17 ก.พ. 2021
- Many people think you must freeze rendered lard in order to preserve it. And while freezing lard is perfectly fine, it is not necessary. When lard is rendered all the things that could make it go bad are removed. Well how long is lard shelf stable for? Well, come along and watch! We will discuss that!
#lard #storinglard #PrattFamilyHomestead
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Im 70 and as a kid i remember always seeing jars of lard in every home wed go to.
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!
Great idea!
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!
As long as there is no mold it should be fine
Genius. Thank you! I'm watching videos on TH-cam 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!
I used on chicken and dog food! They love it!
I keep my lard under my skin.
😂😂me too😊
Me too-- 😍 love you! 😂😂
Does it stay good for a long time
😂😂😂😂😂
Hilarious 😂 me too and it keeps for a long time.
Look at it this way. Lard has been used forever and that's how it was always kept well before refrigeration..
Yes!
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. ❤️
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.
Yup!
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.
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.
That's awesome!
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.
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.
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.
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 😉
Yes!
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
@@drumhailer547 What is tallow? How long (shelf life) does it last? Where is here? Thanks for sharing. 🙏💕
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
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 🤣
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.... :)
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 👍
@drumhailer547 how does she make shampoo and conditioner? Would she share her recipes?
This video made my morning. I've been saying this for years!
Awesome! Thank you!
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. 🐖
SO much healthier than all the nut oils in everything!
My grandmother used to eat lard sandwiches! 😊
Dog gone ; ya mean the old folks at home didn't have an ice box 🤣🤣🤣 Thanks from old New Orleans 😇
Wonderful. Just the info I was looking for. Excellent channel!!!!! 😀🌟👍🌟👍
There was a research on oils and damage to the liver, there was near/no damage when using pork lard or beef tallow.
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.
Searched for canning lard & found your channel. My mothers maiden name was Pratt! Our new, favorite channel. Watching from West Virginia cuz! ;)
Oh my gosh I love you guys 🥰👍 Great video! Excellent information! Thank you!
Thank you!
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.
Thank you so much for such a GREAT COMMENT!!!! And thanks for sub!
That was the most down to earth video I’ve seen 😊😊
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! :)
Thanks for making this vlog! Santa.👍👏🏻👏🏻👏🏻😊🙏
This video helped tons. My family and I love lard. Cheers!
Haha great video especially the family part.
Beautiful family dynamic
Great video brother 👍 thanks for the information and the smile 😊
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!!
Thank you so much! And yes I should have mentioned the rancid stink 😁
I have 15- 20 lbs of butter in my fridge, at all times.
I have 108 pounds of butter in my freezer! Hooray for BUTTER!
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
Great memories!
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.
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!
We did all our baking, when growing up with lard. Baked goods never tasted so good. Chocolate chip cookies were amazing.
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
Yes! Awesome!
Beautiful family brother!
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.
Exactly! Agree 💯
Canola is a GMO hybrid rapeseed oil...
Enough said
Yup rapeseed.
I had a Holstein, and her calf was ready to wean, and then we moved. She went to a nice family.
Thanks for the video
Excellent. Thank you.
Thank YOU!!
such a cute family!
Nice, I eat my eggs cooked like that too sadly can't do butter, but bacon grease from our local butcher's bacon works .
Ohhhhh yeah ... Love eggs in bacon grease!
I just vacuum sealed some boxes of lard, I hope it keeps that way
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.
Subscribed.. great content
Thanks
Miss u guys hope ur well 💓 tfs
Healthy diets include: fats, carbs & protein.. Everything in moderation.
Yes!
You can buy lard from the shelf next to the Crisco in the grocery store.
It's hydrogenated and as bad for your heart as margarine.
thank you for the video.
it is nice to see this "main stream" corporate version of nutrition get refuted.
Yes!
It's difficult to generate profits from health people
Oh Lard!
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.
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👍.
what a prescient title. my question exactly haha
I love lard in piecrust
How do you strain your lard?
How hot should the lard be when it goes into the jar?
Do you have a video on how to render and can????
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.
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.
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.
@@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.
If i buy the tub of lard from store does it need rendering
So can you use store bought lard? Or fresh is better.
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? 🤷♀️
Would you please share the plans/materials for you storage shelves behind you that your jars are on? thank you!
There are none specifically and they were here when we moved in.
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.
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!!
Do you have videos to save lard, bacon grease, crisco, and butter for long term shelf storage?
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!
th-cam.com/video/kBLjR-_d3y0/w-d-xo.html
Does the same apply to beef tallow?
How long does lard last
Great video. Just subscribed. Do you know if store bought lard such as Crisco can be canned?
@@biggyheart1872 thank you.
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 TH-cam explains crisco vs pig lard and/or beef tallow.
I have lard on the shelf and a small shelf in my fridge. Yeah, we had a lot of fat so lots of lard.
Awesome!
what does rendering lard mean? how do you do it?
Runny eggs are best.
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
maybe it had moisture in it from the time you were rendering it.
But what if the kids don’t seal? Is it still shelf stable?
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.
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!!!
What temps does your pantry reach? High and low? And what humidity?
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.
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?
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 👍
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?
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?
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.
Would you give an advice where to buy good pork fat, preferably fed on a non gmo diet? We are in California?
I don't have a good answer im sorry.
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.
Our pantry warms and cools quite a bit. We do not preserve meat in lard so I can not help with that.
I’ve had lard that was rendered and frozen the next day that went bad in the freezer after 4 months. I must have done something wrong
Water
We rendered some lard a couple of months ago that we looked at today. It had a yellow layer on the bottom of the jar. Any idea what that is and what caused it? Thanks, y'all!
Impurities
I agree impurities. In my opinion .. it's fine!
👍✌️
😁
Do you render beef tallow also?
I would ... But I have not. I have 3 steers growing out right now .... So hopefully soon 😁
Do I pressure, waterbath or just put lid on and it seals itself
Just pouring it in hot (heat jars up first to be safe, place lids on with rings and let it cool and seal!
Can you treat tallow in the same manner???
I don't know yet. I have beef fat in the freezer from our first steer. It's on the to do list. But as far as storing it ... I am very confident it would be the same.
Can you re-can store bought lard??
That is my question as well,,following !!
Check the ingredients! Some store bough lard has preservatives added into it and is not “pure” lard. That would be my only concern!
Now I'm hungry
Is it safe to shoe lard in your deep fryer?
And how many times can you re-fry your lard?
How hot is your lard when you put it in the jars?
I don't recall exactly and it's been a little while since I've done this. But for the most part ... straight from rendering to the jar.
If the gets unsealed (while stored in a 60° constant basement on shelf, can I still use it? I figured I can, but want yo see if anyone will tell me no way. Sometimes I have it on my counter for a month, so I don’t think it would go bad unsealed in a 60° basement? Anyone? Thanks🤗
Me personally (Mike) wouldn't bother me. The right thing to say is probably .... throw it out .... but ... I wouldn't.
Thanks for share
No problem!
Also, what are all the ways you use your lard?
We mainly use the lard for cooking. If your going to put oil in the pan to cook, we use lard instead. We also really only cook in cast iron (so almost everything gets cooking with at least a little lard) so after we are done cooking, the cast iron gets wiped down with some lard. I like doing this when it is still warm, so it cools with the lard on it.
@PrattFamilyHomestead, thanks for info
How about tallow?
We are about to do our first tallow ever. But yes, I believe it is the same. I don't know why it wouldn't be.
I can butter in pressure canner
I've been wanting to do this!!
Where is all the tallow ! Oh man if you havent cooked with tallow your missing out no better flavor and lard is great for alot of things but cooking steak in tallow 🤤
Last fall our first beef went to the butcher. So it's froze in the freezer right now. I can't wait to get it rendered down!!!
@@PrattFamilyHomestead there's nothing better we just rendered another 30 pounds never ever ever ever .... EVER cook shrimp in it 🤮🤮🤮🤮🤮 its disgusting 🤣😂🤣🤣 ill only make that mistake once
Honestly I would set up a border to keep them from falling off. One quake would take out all that work.
Just saying.
It's a great idea and I keep meaning to. We are not in an earthquake area, but they for sure can happen anywhere.
I made lard, like 6-7 pounds, keeping it in a big pot at room temperature. it went rancid in 5 months. It has a bitter after taste. My parents used to render fat and this never happened. Don't understand.
When rendering keep the cover off to ensure condensation doesn’t go back into your lard. That may help shelf life.
@@sharanderson6338 That helps. Thanks.
I agree. I don't think we have ever kept a lid on. I always just assumed part of the rending was reducing water in it as well! I hope that and what @Shar Anderson said helps you!!
@@PrattFamilyHomestead yes, I understand it. i will do it correctly next time. Thank you.
5:56 --------------- That is a really long time.
Why do so many preppers have long beards?
Because they are superpreppermen.
most people just carry it around 24/7 🤣