Shop Products
Houzz Logo Print
lana_lang

Canning lard

lana_lang
9 years ago

After much research I read that pure, rendered lard does not need to be processed like other low-acid foods because bacteria needs water to grow. Since rendered lard is pure fat, there is no water. So, I bottled a few half-pints of boiling lard in hot jars and sealed them. But now I'm noticing there is just a very tiny bit of water/impurities that have settled along the bottom of each jar.... I guess I didn't separate the fat from everything else perfectly.

Should I be worried about this? It is such a tiny amount, I'm doubtful it would spoil everything in the jar, but I wonder if anyone can ease my mind. Thanks!

:)

Comments (2)

Sponsored
FineLine Kitchens, Inc.
Average rating: 5 out of 5 stars81 Reviews
Award Winning Kitchen & Bath Design Center Serving the DMV Area