Yup, yall read that right. Gonna tell ya how ta can lard. Why ya
ask? Cause in a emergency/disaster situation ya might not find a
oil/fat product ta cook yer food in.
Lard be fairly cheap (cheaper ifin ya render it outa yer bacon) an
stores quite well. Was just a story out the other day this german
feller got a can a lard right after WWII durin the Berlin air lift. He
kept it all this time. They tested it an found it was good ta use but a
bit grainy. So, after 64 years it was still useable. Now the thin
bein, that was in a tin can. It don’t come that way no more, now it be
in plastic buckets what will eventually let air get to it. So the
solution be ta can it. Then store it in a cool dark place.
So here we go:
Sterilize yer jars, lids an rings.
Melt yer lard an poor inta sterie hot jars an put the lids an rings on.
Now put the jars inta a hot pressure canner, can at 10 pounds a
pressure fer 75 minutes on pints, 90 minutes on quarts (This be fer my
altitude, yall might have ta go by the directions fer yer canner an
altitude).
They’ll look sumtin like this after they come outa the canner:
View attachment 8
Then after they cool there gonna look like this:
View attachment 9
Now all that be left is ta remove the rings, wipe down them jars an label em. Put in storage till ya need em.
