How to Render Lard and Can it | Useful Knowledge

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!

Man with the Knowledge: Jamie Hardy
Editor: John Andrews (UberonN)
Creator: Mark Davies

Follow us on instagram

Licensed under Creative Commons: By Attribution 3.0 License

Please enjoy our video on how to render lard. Rendering lard is easy.

[MountainsBU]

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.

[emsdiy]

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

[wandawilliams]

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

[markb]

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!!

[caroleunderwood]

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

[kathleendabney]

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

[bucktalesoutdoors]

Nice, thanks again for some great useful knowledge.

[erinjames]

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

[elvisouma]

It's the best procedure I was looking for

[GrandmaSandy]

Useful knowledge to know . Thanks for sharing

[kentuckyhome]

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!

[prayloudly]

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?

[insidekateskitchen]

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.

[coco-cwhs]

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

[lindacline]

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.

[patricialittle]

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.

[caroleunderwood]

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

[Bigtrav]

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.

[debremington]

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.

[lindasmyth]

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.