Submitted by Barb Luthy, Lebanon, Mo.
Once you have rendered down the lard, place it in clean, dry, sanitized jars and tighten it down real tight while still hot and the melted lard will seal the jar as it cools. It can be kept on the pantry shelf or in the refrigerator, whichever makes the cook feel safer. The bits of skin and meat leftover in the iron skillet when fried up crisp, make a delicious addition to cornbread or green beans.
