Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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#16 |
Tomatovillian™
Join Date: Jan 2015
Location: AL
Posts: 1,993
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I remember when a lot of our stuff was sealed with paraffin wax.
The lard, does that come from off your meat before you smoke it? Do you just boil the fat pieces down and than strain them? |
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#17 | |
Tomatovillian™
Join Date: Jul 2014
Location: kentucky
Posts: 1,116
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The fat trimmings are then cut in to small pieces and cooked to render the lard from them. When the fat pieces float to the top and start making a crackling noise the lard is done. The pieces are then called cracklins'..While the lard is still warm, the cracklins are dipped off, and it is strained through a cloth to remove small bits then stored in containers until used. A "lard can" was traditionally used to store lard. Lard cans are still available, but I find it much more efficient to seal it in jars while it's still warm. |
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#18 |
Tomatovillian™
Join Date: Nov 2011
Location: Long Island NY
Posts: 1,992
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Mmmm, fresh cracklins... Drool ...
It's been a lot of years since I have had them. |
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#19 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Lard is starting to make a comeback.
![]() Worth |
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#20 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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Yes to taking the rings off in storage - Worth is right. One huge reason is if something goes wrong in that jar and the food spoils, you want that lid to pop off as a warning. If a ring is left on a jar that goes bad, it can create what is known as a false seal. The lid can unseal and then seal back on. That's also the reason jars should not be stored upside down. Again, you wouldn't want the lid to unseal and then seal back with the weight. Sometimes, even when we follow the directions exactly, things go wrong.
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#21 |
Tomatovillian™
Join Date: Jan 2009
Location: selmer, tn
Posts: 2,944
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INSPIRING!
jon ![]() ![]() |
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#22 |
Tomatovillian™
Join Date: Jul 2014
Location: kentucky
Posts: 1,116
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#23 |
Tomatovillian™
Join Date: Feb 2006
Location: Virginia Beach
Posts: 2,648
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Oh my gosh, please invite me over to eat.
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#24 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Another thing is if you leave the lids on tight and put them away you might as well kiss the lid goodby. Very rarely will I eat someone else's canned food, if I do I have to know how they preserved it. I picked this up from my mother who put up hundreds of jars of food every year. Some guy at work a few years ago tried to give me some green beans that hadn't been pressure cooked. ![]() Hellmanns your stuff looks great I would eat it any day. Worth |
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#25 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Speaking of lard, did yall know you can render off different grades of lard depending on where you get the fat from on the pig and how you process it?
Worth |
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#26 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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While they still sell blocks of lard in the grocery store (usually in the dairy case near the butter), I've found it to be quite nasty. My friend occasionally still fries in it, and it leaves everything with an off taste.
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#27 |
Tomatovillian™
Join Date: Nov 2011
Location: Long Island NY
Posts: 1,992
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I occasionally find good lard at the farmers market. Either that or order the "organic" version online. The only good use for the grocery store stuff is seasoning blued steel or cast iron.
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#28 | |
Tomatovillian™
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Agree with James, that most of the supermarket stuff is only good for seasoning steel and cast iron.
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#29 |
Tomatovillian™
Join Date: Jul 2014
Location: kentucky
Posts: 1,116
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#30 |
Tomatovillian™
Join Date: Jul 2014
Location: kentucky
Posts: 1,116
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Good lard is basically tasteless, it lets the foods flavor shine through. Sounds as if your friends lard has gone putrid, or guttural fat was rendered in the mix . Lard should be kept cool, and used within a few months or frozen.
Last edited by Hellmanns; March 18, 2015 at 03:52 PM. |
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