Lard - Plain

Materials Metric US
back fat, fresh (not frozen), without skin and traces of meat 1 kg 2.2 lb
salt 15 g 2.5 tsp


  1. Grind back fat through 1/4" (5 mm) plate adding salt.
  2. Mix the ground fat to distribute uniformly salt.
  3. Warm up the fat slightly (100° F, 38° C) then pour into warm jars leaving 1 inch headspace.
  4. Process without delay at 250° F, 121° C:
    1/2 Pint jar - 50 min
    Pint jar - 60 min

Metal Cans

  • Follow the above instructions. Exhausting and sealing up hot lard is not recommended for home production due to safety risks when handling hot oil.
  • Fill the cans leaving 1/4 inch headspace.
  • Process at once at 250° F, 121° C:
  • 1/2 lb, 307x200.25 - 60 min.

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