hey everybody it's Brad and Krista it's a big family homestead and today we're gonna show you how to make slash render and can lard now we are not here to debate the health benefits and /or negatives of butter or lard but butter and lard have a huge huge place in your culinary miss your awesome food Lee crookedness well and we just had two pigs processed and we don't want any of this to go to waste yeah so hence the lard and what also is just one thing I won't get on the whole of the kick but one thing that's really nice is that once you can this it doesn't have to be refrigerated it can sit on a shelf for a long time so mama I think I'm gonna be the guy with the camera and you be the hands in the pot sound good sounds good here we go now this is part of one of the boxes that we got there's quite a lot so that's gonna have the two pots out and you don't want to confuse this with coleslaw that would be drastically bad that is not coleslaw or macaroni salad good so we were told the way you do this to make into pots right got your pots on a medium heat and to make sure that this doesn't get overheated because if it overheats and it starts to smoke then it'll taste like bacon and it won't be good for pastries like pie crusts and things like that so you want to keep it on a low heat and add your your fat to your pot gradually so that way it stays a nice creamy white texture so face moisturizer anyone I don't want to take any of that and put it in my mouth it is good to cook with once it's done yes this it this is awesome and biscuit right so we had to have a change of scenery the table over there was a little too high to see into these big pots so this table is perfect for that yeah and it's not been going very long at all maybe four minutes yeah you know yeah but you just want to go low and slow this is a long process you know so while you're watching a movie you can be slinging fat slinging well and also too we got this from the butcher and it was already cut into small chunks through the grinder and it was also thought out so it may not take as long as it normally does if it's coming from all right so we're about half an hour in I've got a couple of inches in this pot full of fat and we're just rendering out the fat out of these out of this fat and just really make sense today and so we add big chunks of this slowly and I break it up and all this white stuff that you see are the chunks of fat and we're just trying to give a ball of that out of there yep and this what will be left is the cracklings and we'll run this through a cheesecloth at the end so what we did was is we let this we put these pots on low all night long with all of the fat from our hugs in it and now we're gonna strain it off through a fine I'm using you can use cheesecloth but I'm using just like a very fine tea towel and now we're gonna strain it off through a fine I'm using you can use cheesecloth but I'm using just like a very fine tea towel that way we can get all of the cracklings out and that that the lard is just super super clear look at that just looks like water yeah in that very hot we'll make it so that you can use it for not just regular cooking with pastries and stuff where it won't taste like bacon right right I mean bacon pastries are delightful but sometimes you don't want that no now we're gonna can them and I put these jars in the oven clean and at 200 degrees so that they would come up to temperature so I can put hot oil into hot jars and there's no breakage threaten nope no crackling leave it you do want to make sure you leave about a 1/2 inch of head space there to the top of the jars for the canning process or if you can make a huge mess well what we're gonna do next is we're gonna put the tops on these and put them back in the oven and then turn the oven off and these will these will seal all by themselves yeah we have all of our jars filled so we're gonna go ahead and put our lids on them and these lids are dry but they are clean and then the rings correct yep and then we'll put the rings on and just twist them to where they're finger tight they should be about 200 degrees okay so now I'm gonna put these back in the oven at 200 degrees but then I'm gonna just turn it off so that they'll cool to cool down to room temperature all by themselves and they'll seal exactly so once the oven has been turned off and you let it cool down for a half-hour ish you pull them out on to the counter here just like this and what's going to happen is it's going to turn from this yellowish color to a pure white color as it cools and then the jars are gonna seal and poof your time so okay we've waited til the ovens cooled down brought our jars out and this is what it looks like however it's not completely done no it is not completely solidified it takes over 24 hours for this to become solid yeah and so but this this nice milky white that is what you're looking for yep so that you have a multi-use lure instead of just bacon tasting all right so with that I think we're gonna call this video done yeah so I'm Brad I'm Krista and you guys have an amazing day you