To preserve lard in glasses
My family loves my homemade lard and me too. But so far my retained portion has become moldy more and more often. But I also did not want to kill lard every week and now thought about how I could make the big portionen durable.
I do the following now:
I fry a lot of lard as much as anyone likes it, and then fill it up hot in wide screw jars, which I firmly screwed and stored in the refrigerator. If necessary, a glass is opened and consumed.
For the children I take larger glasses (for example from plum jam), for me the small glasses (from sausage), for my mother the mini glasses ... so everyone gets what he can consume, without something bad.
Now I have only one more job and do not need to "produce" lard so often.
