How to Render Lard and Can it

How to Render Lard and Can it | Useful Knowledge

Рет қаралды 20,747

Күн бұрын

This video shows how to render lard and can it. You can easily learn how to render lard from pork fat and then can it for storage in your pantry. We show you how to clean and cut up the pork fatback and how to slowly cook it down to produce nice clean lard.
Visit your local butcher and ask for fresh pork fatback. Simply cut up the pork fat into cubes and then cook it slowly. The lard will render down to the point you can remove small amounts until it is all cooked down. After you get the rendered lard, simply can it.
We use our lard for making biscuits, fajitas, and coating pans for cakes. If you can it in smaller mason jars, these make great gifts. Many old timers will absolutely love a fresh jar of lard for a gift.
We hope you enjoy our video on how to render lard. Rendering lard is actually very simple. If you follow our suggestions, you will have your own clean pure lard for however you would like to use it. Thanks for watching!
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Please enjoy our video on how to render lard. Rendering lard is easy.

Пікірлер: 103

@markb4106 8 ай бұрын

Thanks for the video. I'm 60 years old and started canning for the first time ever this year. I started with green tomatoes and peppers then to meats. I was thinking what to do with all the excess fat I had left over from trimming my pork butts then I ran across your video. Thanks a lot!!

@useful.knowledge 8 ай бұрын

Awesome! Thanks for sharing! Good idea on the trimmings.

@MountainsBU 3 жыл бұрын

You are a true blessing, especially at this time. I have a good basic knowledge about homesteading skills but you always "add to that" with your videos. Keep them coming! Many of us need your valuable information. Many thanks and God Bless you and your family.

@useful.knowledge 3 жыл бұрын

Thanks so very much for your kind comments!! We are working on more right now and will keep them coming. Thanks!!

@emsdiy6857 2 жыл бұрын

I do mine in a slow cooker and I don't have to stir too much it makes a nice lard

@wandawilliams3110 4 жыл бұрын

You're really giving, , USEFUL KNOWLEDGE!!! Thank you for that.

@useful.knowledge 4 жыл бұрын

Thanks!!

@caroleunderwood953 4 жыл бұрын

Do you ever make crackling cornbread with the cracklings? Now....that’s good!

@useful.knowledge 4 жыл бұрын

Yes it is!!!

@MyLove-uj8zi 7 ай бұрын

Thanks you. You made it look easy.

@1erinjames 4 жыл бұрын

That was awesome!! Ive wondered about canning beef lard to put up for the year. Thank you!

@useful.knowledge 4 жыл бұрын

Thanks!

@bucktalesoutdoors7566 4 жыл бұрын

Nice , thanks again for some great useful knowledge.

@useful.knowledge 4 жыл бұрын

Thanks!

@GrandmaSandy 4 жыл бұрын

Useful knowledge to know . Thanks for sharing

@useful.knowledge 4 жыл бұрын

Thanks!

@PopleBackyardFarm 4 жыл бұрын

Good info 👍

@kathleendabney2740 3 жыл бұрын

That is awesome, I never thought of doing that. You are a book of useful knowledge.

@useful.knowledge 3 жыл бұрын

Thanks!

@kaylakay9396 4 жыл бұрын

Thank you so much for your videos.!!

@useful.knowledge 4 жыл бұрын

Thanks!

@kentuckyhome6637 4 жыл бұрын

New subscriber here. Just found your channel and have canned jelly your way and am getting ready to can beef tallow like you just did in this video. Fantastic!! Looking forward to catching up with some more of your videos. Thanks!

@useful.knowledge 4 жыл бұрын

Thanks!! Sounds great!

@Itdontmatter69 3 жыл бұрын

How cool is this

@elvisouma4519 3 жыл бұрын

It's the best procedure I was looking for

@useful.knowledge 3 жыл бұрын

Thanks!

@insidekateskitchen 4 жыл бұрын

Useful Knowledge, were you aware that Ball no longer recommends heating the lids or rings before using. I usually just wash them in hot water and rinse them well. Use as normal.

@sunbeagle9769 4 жыл бұрын

Well so true, canning is the process of eliminating any sort of potential contaminants, so you can not heat your lids or maybe you might just want to heat the lids.

@GrandmaSandy 4 жыл бұрын

I am a New Subscribed

@patricialittle1789 4 жыл бұрын

You've mentioned before you place the jars in the oven at 250 degrees F, how long do you keep the jars in the oven. I find your videos very useful. Thank you.

@useful.knowledge 4 жыл бұрын

Hi. The jars need to be in the oven for about 15 minutes. Thanks for the kind comments!

@patricialittle1789 4 жыл бұрын

@@useful.knowledge Thank you. You and your family have a wonderful day.

@prayloudly3983 2 жыл бұрын

That’s fantastic! I’ve been freezing but I need the space back! Could you please post a link to that beautiful stainless half-sheet you are using?

@useful.knowledge 2 жыл бұрын

Hi. I’m pretty sure this is the link to the ones I have. www.webstaurantstore.com/half-size-20-gauge-18-x-13-sanitary-open-bead-rim-stainless-steel-bun-pan-sheet-pan/407HALFSS.html

@lindacline3437 2 жыл бұрын

Loved your video on this. I have a question. With lids so hard to find now the Amish settlement I live near sells the one piece screw on lids that can be used for water bath canning but not pressure canning. I can get them for $2 a dozen. Could these be used for canning lard like this? Thanks Again awesome video.

@useful.knowledge 2 жыл бұрын

Hi. They should work. You could try them on a small batch of something to see how they do. Also, check out EBay. The Ball lids are available. You just have to search on “Ball mason jar lids”. Just searching on “mason jar lids” doesn’t seem to pick up the ball lids. I bought all of my lids this summer off of eBay.

@SoCalRvca Жыл бұрын

Yes

@coco-cw2hs 4 жыл бұрын

Great video. So when you open one to use, you put it back in the fridge? If so how long will it last?

@useful.knowledge 4 жыл бұрын

coco 200066. Hi. After opening, it will last months in the fridge. Just smell it and if it smells bad, it’s gone rancid.

@coco-cw2hs 4 жыл бұрын

@@useful.knowledge Thank you.

@rachelstrahan2486 3 жыл бұрын

👍

@caroleunderwood953 Жыл бұрын

Can you can Crisco? Afraid it might go rancid if I don’t can it.

@useful.knowledge Жыл бұрын

Hi. I haven’t had one go rancid. If one does, just don’t eat it

@Bigtrav409 3 жыл бұрын

Hey Useful Knowledge question, I render lard this weekend and I still have oil on top of my lard i followed your video and instructions to the t my jars sealed perfectly just wondering about the oil that didn’t solidify on about 4 out 8 jars.

@useful.knowledge 3 жыл бұрын

Hi. I haven’t had this happen but this peaked my interest. I did some research. Apparently this does happen from time to time. There are many different ideas on the reason.....I read where someone said it was the type of hog. Also, some folks are saying that the type of feed that was fed to the hog. I have always got my fatback from the same butcher so that could be a reason mine has been ok. My questions are: Did you get all of the meat off the fat back? How slowly did you cook it down? Maybe we can figure this out for you.

@Bigtrav409 3 жыл бұрын

I trimmed off as much of the meat as I could then I cut it into cubes and cooked on a med-low temp strained the grease off as it rendered. So I’m thinking maybe I can put it back into the pot because I did notice at 250 mines was barely boiling and on your video your had nice boil going. Maybe not enough water evaporated? Do you think it’ll be fine if I leave it as is?? Is there a fix? Thanks I really appreciate your useful knowledge lol

@useful.knowledge 3 жыл бұрын

Actually someone mentioned on one of the sites was reading that it’s possible that all of the moisture didn’t evaporate. Also folks were saying that they just poured it off and used the lard. If it happened to me I would personally open the ones that had the liquid, heat it back up, and re-can them with new lids.

@Bigtrav409 3 жыл бұрын

Thanks so much

@debremington7467 Жыл бұрын

I rendered lard a couple days ago and wasn’t feeling well so I threw in the Frig after melting and straining. It solidified in my pan so the next day I reheated slowly, brought temp up to whatever your video said..240 or 250, then canned per your instructions. It has not solidified. Still runny. Was it because I didn’t do in one day? They all did seal tho.

@useful.knowledge Жыл бұрын

Hi. 1. Did you use fat back or what fat did you use for the lard? 2. After the jars sealed and it’s runny, have you put a jar in your fridge to see if it would solidify? Some folks keep there house warmer than others. 3. Old timers say the hogs diet can make a difference on how it solidifies. But since it solidified first and didn’t after you reheated, I don’t think that’s it. This is interesting because I honestly haven’t had this happen to me. I do keep bacon grease on my counter which stays partially solidified but is completely hard in the fridge.

@debremington7467 Жыл бұрын

@@useful.knowledge I’m not sure, it was 1 1/2 thick, I know it wasn’t leaf lard. I just put one in the Frig to see if it solidifies. They are white in color, so not like when melted in the pan, kinda slushy, I guess. I think they are fine to use and store on the shelf, just not to use as shortening for crusts and such. What do you think?

@useful.knowledge Жыл бұрын

@@debremington7467 Yes, if it’s sealed, I would store them on the shelf. That’s what I do.

@useful.knowledge Жыл бұрын

I took some of my bacon grease out of the freezer and placed on the counter. It’s not solid like the fatback lard. Actually the bacon grease is almost liquid at room temp

@clarissafleming4547 Жыл бұрын

Is the process the same for beef? We butchered and have a ton of fat to render, but never canned it before.

@useful.knowledge Жыл бұрын

Hi. That’s how I would do beef tallow as well. Actually I would like to thank you for the question because I’m picking up a quarter beef next week and didn’t think about making tallow.

@lindasmyth8125 4 жыл бұрын

Hi, have you ever tried butter with this process? There is a clip where you pressure can it. I know the info about not to do it. A lady has been doing it successfully for ages.

@useful.knowledge 4 жыл бұрын

Hi. I will have to check that out. I would think butter would have to be pressure canned since it’s not pure fat and has an amount of liquid. Thanks for the tip!

@Kamamura2 2 жыл бұрын

If you do it with butter, it's called "making ghee/clarified butter (depends if you leave the solids in to brown the fat), and it's a traditional Indian way of preserving butter - they have been doing it literally for millennia.

@kyla700667 2 жыл бұрын

How long are they shelf stable for unopened?

@useful.knowledge 2 жыл бұрын

Hi. They are shelf stable for at least 12-18 months.

@kennethspears6530 2 жыл бұрын

You should wait longer let it cook. The more juice will cook faster. If you let it cook till its finished before taking out the lard all the cracklings will be floating on top and it will cook much faster.

@useful.knowledge 2 жыл бұрын

I understand your comment but I think the lard is more white and clean they way I do it.

@kathleendabney2740 3 жыл бұрын

Hey, where did you purchased that red pot from? I need a couple of pots that size.

@useful.knowledge 3 жыл бұрын

I got one at our local Kroger. The other I purchased at the Lodge Skillet Store in South Pittsburgh, TN. If you have a local store that carries Lodge, they may have it or can order it for you. Those are 6 quart pots.

@PepperDarlington 3 жыл бұрын

@@useful.knowledge the wife and myself are hooked on that store. We're about an hour north off Hwy 58.

@kathleendabney2740 3 жыл бұрын

@@useful.knowledge I’m in Louisiana, all our Kroger stores closed a long time ago. Do the lodge skillet store have a website?

@PepperDarlington 3 жыл бұрын

@@kathleendabney2740 check your local home goods stores or Bed Bath and Beyond. Our local Ace Hardware carries Lodge.

@kathleendabney2740 3 жыл бұрын

@@PepperDarlington ok, will do. Thanks a bunch.

@MyLove-uj8zi 7 ай бұрын

I don't think I did mine right, So keeping in refrigerator. Next batch I know, now.

@useful.knowledge 7 ай бұрын

Did you can it while it was still hot? You can heat it back up and re-can it.

@doggielife3202 3 жыл бұрын

Your video is excellent: Point to NOTE, people: When I did this my jars CRACKED and lard ran out all down the counter and over the cupboards (into a drawer) and onto the floor! DISASTER. So... can you speak to the temperature of the jars? My elderly neighbor said to fill the jars sitting on a towel over a wooden cutting board (I like that yours are in a pan, as well) to mitigate the temp difference. I've never had this happen and I've canned a lot of other things! ?!? Thanks~

@useful.knowledge 3 жыл бұрын

Hi. Sounds like you had a rough go of it. Sorry about that. Around the 6:15 mark, I say to put the jars in the oven. I may have confused you on the temp because my next comment was to heat it up to 250deg. It could have been the lard or oven. It was both. Also when I put the jars up on the counter, I say that they are at 250 deg. The main thing is to warm up your jars or they will crack due to the heat differential when any hot product like jam, jelly, lard, etc is placed in them. I did it when I first started canning without my grandparents around. I think it happens to us all.

@jeanb.5405 3 жыл бұрын

How hot did you heat the oven - how long were the jars in there?

@brplatten1273 4 жыл бұрын

Have you ever reclaimed bacon grease and canned it?

@useful.knowledge 4 жыл бұрын

👀. I am now! Great idea!

@grammysgrub8870 2 жыл бұрын

@@Pluscelamemechose At my butcher - we get a 10# box of ends & pieces for $28. We also use the majority crumbled. The meat comes from local farms and is delicious. You might check to see if you too can save big $$ with using irregular bacon.

@useful.knowledge 2 жыл бұрын

Here is a video we did on canning lard. kzfaq.info/get/bejne/pbp8h8uVma6dlGg.html

@patrickkinney4998 Жыл бұрын

Run it thru a grinder you’ll get more lard

@Kamamura2 2 жыл бұрын

Shuck it, I could not be bothered ladling it out bit by bit, I just leave it there cooking till the cracklings are all deep brown and crackley, and my lard is brown, dirty and aromatic... wait a minute, shall I be censored for admitting this?! ;-)

@useful.knowledge 2 жыл бұрын

😂🤣😂!!!

@fridabrannan5001 Жыл бұрын

Does cooking it in your house puts greese in the air and all over the house with greese?

@useful.knowledge Жыл бұрын

Hi. It’s no different than frying bacon in your house.

@scalo462 3 жыл бұрын

What is the shelf life before opening?

@useful.knowledge 3 жыл бұрын

Hi. The shelf life is at least 12-18 months in the pantry.

@scalo462 3 жыл бұрын

@@useful.knowledge thank you.

@jayfromtexas6718 4 жыл бұрын

What's the deal with turning the jars upside down for five minutes?

@useful.knowledge 4 жыл бұрын

Hi. It’s an old timey canning trick that kills any possible contamination on the lid. The old canning books actually recommended doing this.

@jayfromtexas6718 4 жыл бұрын

I shall add that step. Need all the help I can get!

@vikashgupta6957 2 жыл бұрын

Please explain it's benefits Please sir please

@useful.knowledge 2 жыл бұрын

Cooking with lard is simply has several benefits. My top two are higher smoke point and the flavor is awesome.

@patrickkinney4998 Жыл бұрын

Turning the jars over for 5 minutes. Why? What does that accomplish?

@useful.knowledge Жыл бұрын

It’s an open kettle canning trick to ensure that any possible contamination that may have gotten on the lids during the canning process is destroyed. It’s actually in the old canning books.

@patrickkinney4998 Жыл бұрын

@@useful.knowledge oh I see. I knew there must be a reason

@brplatten1273 3 жыл бұрын

Have you ever reclaimed bacon lard?

@useful.knowledge 3 жыл бұрын

I do keep bacon grease. I just never have canned it but I’ve been thinking about canning some. I usually just keep mine in the freezer.

@brplatten1273 3 жыл бұрын

I put bacon gress in a pan of water and boil it for 1 minute then after its totally cool I scraped the top off and repeat 3 or 4 times it will come out as clean as fresh lard

@useful.knowledge 3 жыл бұрын

Wow!!! That’s interesting. Thanks for sharing!