How to preserve lard in brine in a jar - a good recipe for canning at home.
Salted or smoked lard is a delicious product that has long been recognized by gourmets. This delicacy is especially good and healthy in winter, when it is cold around. At this time of year it will both satiate and warm you. To preserve lard, both its excellent taste and appearance, you can preserve it. Doing this at home is not difficult and quick. For anyone who is interested in this - a simple homemade recipe.
To ensure that during storage, when exposed to light and heat, small pieces of lard do not dry out, and large bars do not acquire an unattractive yellowish color, it is necessary to limit the access of air to smoked or salted lard. And then, all its wonderful qualities will be preserved perfectly.
For such a preparation, it is best to take pre-cooked slightly smoked lard with meat layers.
Before putting it in a sterilized jar, cut the lard into pieces so that they fit in it.
Rinse the bars in warm water, put them in jars and fill them with hot salted water. For 1 liter of water, 2-3 tablespoons of salt are enough. How much to take depends on the salinity of the canned lard.
Roll up with sterile lids.
It is better to store jars of lard preserved in brine in a cool place.
At the right time, the preparation quickly opens and a delicious sandwich, with perfectly preserved lard, a slice of “Borodinsky” and onion rings, will not only bring pleasure to your family, but will also replenish their energy supply.
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