• @jean11 wrote:

    I’ve been saving my bacon grease in the refrig until I have enough to pressure can a number of pints. My first batch of bacon grease I filled to within 1 inch of the top of the pint jar – and I learned that was a mistake. The boiling grease splattered the rim of the pint jar during processing, and those jars did not seal. I now…

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  • We raise and slaughter our own pigs.

    I render the fat into lard and then pressure can it at 15psi like a meat product. My oldest jars are pushing 4 years now and they’re fine…

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