The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: Mel on April 06, 2012, 09:53:47 pm
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Funny question,but I rendered heaps of lard over Christmas and have been using it no problem,however,I came across a jar today which has turned off white! ??? would you consider it off or would you say it is ok?Just thought I would check!
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How does it smell?
My batches came out various shades of white-cream
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like lard ;D
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I do apologise,I forgot to say this jar was a tad runny,strange that!
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I'd use it...I think....but there's no-one else here to poison ;D
Mine's the consistency of warm butter, very soft, if that helps?
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what is wrong with freezing well not in jars use old butter tubs :farmer:
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As a child I was given lard sandwiches to have at school for my lunch, when I lived in Manchester,
The thought of it now ....well.....it's a haunting substance I've never forgotten.
They did have a sprinkling of sugar too !
No,Not Lard but Dripping! Yummmy!!! :yum: ;D
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what is wrong with freezing well not in jars use old butter tubs :farmer:
To be honest,I have never frozen lard! :-[ I usually keep it in a very cold fridge.
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I'd use it...I think....but there's no-one else here to poison ;D
Mine's the consistency of warm butter, very soft, if that helps?
That's the one ;D
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I believe there is no need to keep it in the fridge. I have been rendering and storing lard from our pigs for 3 years now. I render down the best quality fat, sieve it and pour it into warmed sterilised jars (washed in hot soapy water and dried in a low oven). The jars I have been using are old 'Bon Maman' type jam jars. Once the fat is in the jars I screw on the lids and then as the fat cools you hear the jars pop as the vacuum is created as with jam, jellies and chutney etc. I then store the jars in a cool larder (we have a workshop downstairs which is dark and cool). I have been using them through the year with no problems.
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I agree, I have both frozen, like slices of cake in plastic bags, and stored it in jars in the larder and use it for well over a year.
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the time limit is endless for frozen lard
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The cleaner the product the better it keeps.