Canning lard
lana_lang
9 years ago
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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!
:)
digdirt2
annie1992
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