Nicole Castle wrote:Safety-wise? No. You can't home can fat safely; the bacteria doesn't all get killed in the process. Fat also prevents a good seal from forming.
Some people do it anyway, but it's among the least-safe things you can can.
Paul Gardner wrote:If canning fat doesn't kill all the bacteria in the process, then that means that no food with any fat should be canned. Sorry, but you cannot get 100% lean meats and yet they still can it. I realize of course there is a difference between canning very lean mean and (near) 100% fat, but the premise is still the same. If you get the temperature high enough for long enough it will kill the bacteria. Fat or no fat. That is why different requirements for canning Tomatoes versus Chilli. Granted the higher temperature for Fats might not make the bacon grease (or other fats) as palatable though.
People can butter all the time even though the County Extensions and FDA don't recommend it. It must be possible, otherwise why would one be able to buy Canned Butter? http://www.internet-grocer.net/butter.htm
Safety is always relative. It's inherently not safe to travel in a 2000 pound bullet (i.e. a car) at 65 Miles per hour, but if we take care and follow some common sense guidelines, we will be ok. Same with canning ANYTHING.
Lee Morgan wrote:Is lard that you buy by the block at the grocery store processed a specific way? What is the shelf life of that (which is just wrapped in a piece of parchment)?
<shudder> The only reason I still have Crisco around is because I had one of the huge containers purchased at Costco years ago, and the only thing it gets used for nowadays is to grease my pans when needed. If you want a healthy substitute for baking, use coconut oil or you can also get palm oil shortening.
Justin Hitt wrote:I use lard or crisco for baking -- while bacon fat does make good biscuits.
Mrs. EdJacobs wrote:use coconut oil or you can also get palm oil shortening.
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