canning lard is easy. the key is to simmer long enough to get all the water and impurities (cracklings) out so it stores longest. Here is the technique:
there are 2 ways to prepare fat for canning. the direct method is used for fat like you have - bulk fat basically right off the critter (yours looks like it may be all ready chopped) This also works for not only lard, but any other fat you want to save for cooking or other uses (chicken fat, btw, is superior in cakes).
1. Direct rendering:
Chop the fat up fine. I like an old meat grinder for this, if your food processor will handle it, it will work too. The finer the chop, the quicker the render.
Place chopped fat in a large pot, melt over LOW heat. A double boiler works best for this, if you can rig one up or have one. It takes a long time, so schedule at least one whole day for this.
Cook until all the fat in the pot is liquid, and the connective tissue that cooks out sinks down to the bottom. These are called cracklings and are good, too.
Strain the melted fat through a cotton or muslin cloth wrung out in hot water. Set aside the cracklings.
Reheat the fat and simmer to remove any water in it (10 min simmer time at least).
Meanwhile, heat up jars in the oven (Heat jars in a 250 degree oven for 20 minutes, without rings or seals.) and sterilize the flat lids (not the rings) by pouring boiling water over them and letting it sit until needed.
When the fat is well boiled, pour hot into a hot jar, and top with a freshly dried lid. Fill up to 1/4 inch to the top. As it cools it will seal. Keep in a dark cool place. Keeps at least two years - mine keeps even longer.
2. Water method: Used for cleaning mixed fats, or cleaning used fats taken from soups, or that have bits of tissue on them.
You do not need a double boiler for this, just boil the fats with an equal amount of water on the stove on medium heat until melted.
Let cool in the pot, then refrigerate in the pot, water and all. The fat will rise up. Remove the solid cake, scrape off any 'stuff' on the bottom so you have only plain fat.
Reheat if you want to can it. You need to drive out residual water and impurities.
This is handy if you have a strong flavored fat (goose fat, mutton, etc) that you want to mix with a mild fat (beef suet or lard) to tame down the flavor. This will also clean fats saved from soups, gravies, or salt meats.
Then boil it and can it as in the direct method.
Remember those cracklings? Use them measure for measure for fat in biscuits or cornbread. Use them to season a mess of greens or green beans. Even good in boiled beans, adding fat and an indescribable bacony, crunchy flavor.
Saving other fats is done the same way. I keep fats seperate depending on their use: chicken, turkey and goose measure for measure for the fat in baking, lard for pie crusts and frying, beef fat for high temperature frying (french fries), deer tallow for waterproofing buckskins and leathers, as well as for skin-softening herbal creams. Only when there are impurities in the fats do they start to smell bad, so render any fats you plan to save to make them clean.
Hopefully this will help you process all that wonderful lard you scored!
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