Storing Lard

[aggieterpkatie]

I'm still using up the lard I rendered last winter. I poured it into mason jars (both wide and narrow mouth) and it's such a pain in the butt to get out. I usually keep it in the fridge, which makes it hard. I hate using metal utensils in my jars, but I have to now to get the lard out. I kept one jar in the cupboard, but it went rancid after a while.

Next time I do lard I'd definitely like to store it differently. I was thinking maybe some plastic yogurt containers? How do you all store it? I know there are lard cans, but they're pretty big and I don't want to have to keep that around or in the fridge because they're too big.

And really, I've been keeping the extra jars in the freezer, but can I store them in our cellar? It stays chilly down there, especially in the winter. Summers are cool, but not cold.

 

[Bethanial]

For getting it out, suggest either using a plastic spatula, or set the jar in hot water so you can pour it out. I've been known to set it on top of the stove (in front of the vent at the back where all the heat comes out) to get it melt-y, too, if the oven is on. Sorry I can't help with ideas on long-term storage, though.

 

[aggieterpkatie]

For getting it out, suggest either using a plastic spatula, or set the jar in hot water so you can pour it out. I've been known to set it on top of the stove (in front of the vent at the back where all the heat comes out) to get it melt-y, too, if the oven is on. Sorry I can't help with ideas on long-term storage, though.

Those are great ideas for when I can use it in liquid form, but I have the most trouble when I need it for baking.

 

[Bethanial]

You can't get it out with the plastic spatula in the solid formula? I used to do that when I was still used Crisco (I've learned better now). And even with my bacon grease that I keep stored in a mason jar, I scoop some out with a plastic spatula (I use the regular mouth jelly jar, so it IS a straight side - that might make a difference).

 

[aggieterpkatie]

You can't get it out with the plastic spatula in the solid formula? I used to do that when I was still used Crisco (I've learned better now). And even with my bacon grease that I keep stored in a mason jar, I scoop some out with a plastic spatula (I use the regular mouth jelly jar, so it IS a straight side - that might make a difference).

It's too solid. :/ I had left a jar in the cupboard so it would be softer (but it was still pretty firm) and it spoiled, so now I keep it in the fridge. But I'm wondering since it's winter now (and chilly in the house) maybe it will be ok in the cupboard again? I mean, our kitchen is above the cellar and it stays chilly....last night it was 58* in the kitchen.

 

[Bethanial]

ahh - sorry :/

 

[freemotion]

I can mine but I use jars that I don't usually use for other things. I use my straight-sided jars so it is easier to get out of the jar. I use my wide mouth pints and my half-pint jars. I scoop it out with a knife or a spoon, trying not to scrape the jar, then get the last out with a spatula.

You can set the jar in a little warm water for a minute to loosen it without melting the whole thing, too. I like the small jars for my leaf lard because they make a generous two crust pie.

Another thing I like to do is make a bunch of pie crust mix, without adding the liquid, and freeze the dry mix in one and two crust packages for quick pies. Or I'll keep it in the fridge this way if I am going to use it in a few days. That way I can use a whole jar of lard (pint) at once. And save time later in the week, preparing a meal. We love pot pies!

 

[aggieterpkatie]

I can mine but I use jars that I don't usually use for other things. I use my straight-sided jars so it is easier to get out of the jar. I use my wide mouth pints and my half-pint jars. I scoop it out with a knife or a spoon, trying not to scrape the jar, then get the last out with a spatula.

You can set the jar in a little warm water for a minute to loosen it without melting the whole thing, too. I like the small jars for my leaf lard because they make a generous two crust pie.

Another thing I like to do is make a bunch of pie crust mix, without adding the liquid, and freeze the dry mix in one and two crust packages for quick pies. Or I'll keep it in the fridge this way if I am going to use it in a few days. That way I can use a whole jar of lard (pint) at once. And save time later in the week, preparing a meal. We love pot pies!

I need more straight sided jars! Do you mean you actually process your lard in the jars, or you just put it in the jars for storage?

And good idea on the pie crusts!

You know, I have a ton of those teensy little half jelly jars that we used as candle holders for our wedding. What are they, 1/2 cup? I could put lard in those for single uses or something.

 

[TanksHill]

Free you can your lard???

What keeps store bought lard from going rancid in the pantry?

g

 

[freemotion]

I heat the jars either in the dishwasher or in a pan of boiling water (lids, too) and dry them well and strain the hot lard right into the jars, capping each as I go so everything is hot-hot-hot. I don't process them. The seal is enough. I let them cool on the counter for a day and put them away, any not sealed (rare) go in the fridge. So you can use any size jar that you want to, as it is really no trouble.

I line the counter with newspaper and use a metal measuring cup with a handle to scoop the liquid lard out of the pot. I use the jar funnel on the jars with a fine mesh tea strainer and pour the hot lard through that. Then I can throw bits back into the pot easily. I usually put the pot back into the oven for more rendering as often as I can.

Hydrogenation is also a preservation method, so it can stay fairly shelf-stable if it is partially hydrogentated. Lard will keep at cool room temps for a little while if it is very clean (of moisture/pig bits!) I prefer not to risk it, though.