You can put lard up in canning jars and it keeps well if stored in a cool dark place. I just opened a jar a few weeks ago that I canned about 5 or 6 years ago and it is still good. I like to use it in refried beans and for the dough for tamales. if you have nice thick slabs of back fat from hogs you can dry cure it with herbs and make an Italian favorite called Lardo. you slice it very thinly and put it on bread. Amazing.