If you ask the butcher, they will grind your tallow like ground meat and it will melt faster. We are butchers and that’s what we do. I’ve also asked other butchers and they will do the same. We always yield more tallow when we do this.
Hi I bought hv tallo rt now in a pot cooking. It was ground was ground for me but it appears too much like fatty hamburger Do I leave it till it becomes cracklings as well?? Please I hope you can answer
Our butcher won’t grind our suet 😢😢😢 They said it is too much work to clean the grinder. I just take the time to chop it into small pieces before rendering.
I had no idea is was that easy! I tried googling how to get tallow from the butcher and nothing was as straightforward as what you said! Thank you! I'm new to getting farmed local beef and processing my own chickens..so I'm learning all these things. Thank you, love your videos! You're a great teacher!
I just got our first local grass-fed half beef and am excited to render tallow for the first time. This is a great tutorial and I always love your videos because how real life they are.
I watched this video the first time about three weeks ago. Two days after I watched this, the man called from the meat processing place to tell us our half a beef was ready to be cut and find out how I wanted it. Amoungst the other stuff I told hiim I wanted 15 pounds of fat for tallow. We picked it all up this morning, and after stocking away all the meat I set to work on the fat. Forty-five minutes later I have a roaster full of ground fat melting in my roaster. I'm so excited about this!! I held back 10 nice cubes of fat for greasing the grinder when we grind-up pork or venison. Those I'm freezinf individually and I'll keep them in the front of the freezer for easy access. Thanks so much for this informational video!
You are truly an inspiration and a source of positivity during these tough times. Thank you for guiding us and helping us steer clear of highly processed foods. I am currently in the process of melting down 45 lbs. of beef fat and following your instructions to pressure can it, so that it stays fresh and edible for years to come. 🥰
I'm 2 years late but... Tallow is a great opportunity to teach children how to use a knife. They get plenty of practice cutting (under adult supervision of course) and it doesn't matter if they make mistakes, the pressure to get it right is off. Just time to learn and practice technique. They get to take the step toward growing up, they get to help with something the entire family will benefit from and (best of all) they get to brag about using a "real" knife. But you probably know all that.
I wish I had you as mother from the beginning of my life lessons🤗 Well anyways even at my age in life, I can still learn😁 thank you for being here cherished soul🥰👍
I've got 66 pounds (30kg in aussie measurements) of beef fat coming tomorrow to render. I just ask my butcher to grind it up for me and they do. Also we live on a farm over 100kms (an hour's drive) from town and they deliver it all the way out here for only $20AU, which is a bargain. We've also got 48kg of chicken legs coming to be canned up tomorrow in the same delivery. My husband and I have got our work cut out for us over the next few days! I wish we could afford to buy a whole cow... and we don't have the room to raise them on our small farmyard. We are going to get some sheep from the sale yards to bring straight home and process soon tho. Great video, we always love watching your videos.
Ruth Ann, I have learned so much from your channel. I enjoy seeing all aspects of your farm. Of course I love your cooking/recipes. Just everything. Thanks for being a bright spot in my day!
I have not done Tallow before, but I do render pork fat.. I don't can mine, I fill the jars and put it right on the shelf, I've not had a problem doing it that way. I'm surprised you don't water bath your beef, since a lot of Mennonites and Amish do water bath everything. GOD is good, all the time.
I love your videos! Thankyou so much for teaching those of us who did not grow up on a farm. I have a garden now and am hoping to one day have a farm. Thankyou for being a blessing to me!
Thank you, my butcher asked me if I was interested in tallow as he knows I can stew meat and ground beef, now I can put my order in for tallow thank you
I was blessed to get 25.27lbs of free beef fat/suet, to render down to Tallow. I was praying that it would all fit in my roaster, and it did! When I put the temp on 250, however, it started to smoke a bit, so I turned it down to 150, and then increased it to 200. When I tried to turn it back up to 250, it started to smoke a little again. So, I'm keeping it at 200. When it starts to render down to tallow, I'll increase the temp, but for now, until it starts rendering, I don't want it to burn. I've heard that's one of the issues you have to watch for when doing a "dry render."
I had commented on one of your other videos, asking for a tallow recipe/method. i hadn,t seen this. this showed me what i was doing incorrectly. Thanks!
I dont knownif it is regional or just our butcher, but our butcher specifies WHICH fat you want for tallow... We take just the kidney fat. I dont think there is any meat,muscle that touches us ao it is lovely and easy.
Ruthanne@HomesteadingWithTheZimmermans, we picked up our cow from our Mennonite butcher on Thursday. We also asked for the fat/leaf to make Tallow. We made 32 pints and 5 quarts! Our butcher ground our fat, so the cooking down was much faster. This is my first time making tallow!
My sisters and I all have roasters, which we consider to be communal. When we have big family parties, we can feed a small army. We have also gifed our children with roasters so they can continue the tradition.
This video was very helpful. I just started my pressure canning journey because we can’t store all of our beef in the freezer when we receive of 1/2 a cow. This information is gold! Thank you! The visuals are very helpful!
One easy way to get your chunks of tallow into smaller pieces so it cooks down faster, IF you have a grinding attachment for your mixer--USE IT! I have a Kitchen Aid and can run 25 pounds of fat through the grinder in about 20 min or less! Easy to clean, too! Then, we incorporate the fat pieces at the end into seed blocks for our woodpeckers. Thanks for the fun!
Tallow doesn't need to be pressured canned, does it? Just pour boiling tallow in sanitized hot jars and put on lids w/ring. They will seal.Tallow & lard can be used to preserve food. Am I wrong?
The best tallow I’ve ever rendered is brisket tallow and bison tallow. I use regular beef tallow for baking and frying. Want excellent hamburgers, fry them in brisket or bison tallow! I just haven’t figured out good recipes using schmaltz besides fried chicken.
Brilliant, I love making my own tallow and just recently I watched someone mincing up all the tallow before they started rendering it down and I think this could be a real time saver, I can’t wait to try it when I make my next batch
I know this is an older video but I’m currently making tallow in my Instapot for the first time. My husband trimmed two briskets he’s going to smoke & I was curious how difficult it might be to make tallow. I watched several vlogs, some adding water & salt, some melting in a crock pot, etc. I think I’d use clothes pins to attach the cheese cloth to the strainer.
Is there a reason you pressure can your tallow? I found that my scalding hot jars of tallow have all suctioned and sealed as they closed. Wondering what your reasoning for pressure canning is so I can decide if I should do it as well next time. 💜
On the beef cubes....I need to empty freezer for new beef. Can I defrost last years and pressure can it? I have a bunch of round steak left and also brisket. Love your videos....thank you so much.
RuthAnn I need your advice. I have done my Tallow for a couple of years. I had a fail this last time. I had to leave the Tallow over night to fin8sh cooking. I suspect one of the issues was a left a cover half way on letting steam out but I think water got in. Also I let it go way to hot as I forgot the low and slow. So the result was not setting to solid. I tried again. Still watery tan colored not fully set Tallow. Is it ruined in your opinion? Thanks for all you teach and do. I use your remedies and recipes.
I forgot to mention that I found the process of rendering tallow to be satisfying as I watched the video. I had no idea there would be crunchy remains left over and such a beautiful color liquid!
I have cooked the fat for tallow. It leaves such a grease film.....any tips for clean up? We are on a septic so I wipe everything with paper before washing. Counter top even gets greasy....
Would you process and save this same way with lard? I am currently processing what I think is way more then I will use in a year. I’m wondering if it will stay good for a few years, like this?
I just made tallow for the first time today and then found your video :) Thank you so much for all of your great tricks and tips! Also... what kind of lids are you using on your pressure canned meats?
Hello! 1st timer here! I rendered my tallow and it had an awful smell, we figured it might be the cracklings, which do smell but my tallow is like a dark amber- burnt look. Is it possible to burn tallow?
Once it is cooled does it turn into a solid like Crisco for instance? Do you refrigerate once it is opened? Shelf life abt a year? Thanks so much! Mary
Yes it turns solid when it cools. I do store it in the refrigerator when it’s opened to preserve freshness. But it’s stable for quite a while at room temp!!
When I read the title of your video, I thought you might show how to store beef in the Tallow, in the same way that some store meat in lard. Do you have any tips for that?
What do you recommend freezing the tallow in after it has been rendered? How long will it be good in the freezer? Have you found that if frozen that it has a shorter shelf life once thawed and turned into lotion? Once you make it into lotion does it need to be store in the fridge and how long is the lotion good for. Apologize for all the questions, first time tallow maker and I want to make sure not to ruin it and waste it. Thank you for all the things you teach, definitely helping those of us that were t raised this way❤
@@LadyCinnamon312 I was told that it depends on the type of cow, and if it's been grass fed and "finished," with grass feeding, until it goes to butcher. Grass fed and finished beef doesn't have as much fat, is what I was told by the processing plant, that I got my beef fat from.
I live in the city and one of my grocery stores fries up their own pork skins that they sell. They also sell the lard that is rendered. I purchase it for $2/lb and re-can and freeze it.
Do you have a way of water bath canning beef n chicken?? I don't feel comfortable using the pressure canner plus I can't afford it. Thank you for your help and all your knowledge
Thank you so much for this video. I have a ton of frozen suet and beef stew meat that i would love to can from a cow from the spring. Getting another butchered this fall and need to make room in the freezer. How long does the canned tallow last for after being pressure canned?
Hi Question - What are your thoughts on dry pack meatballs? I've seen some recipes but I really would appreciate your opinion. I want to do an Asian flavored one, so not interested in doing it with a marinara. Thank you
What do you use tallow in? I thought I heard you say that you didn’t use it in baking. Thank you for all you do to share your knowledge with us. I love it.
Ruthanne, why do you pressure can @ 10lbs, if youre @ 1,200ft above sea level? I thought that you're supposed to can @ 15lbs if you're even 1 over 1,000 ft. Im confused, lol. I've been pressure canning at 15lbs but I'm between one town that's 1,644ft and another town that's @ 1,200ft. So, I don't know...Anyway love your videos, and thank you!
So when you get ready to use your tallow to make lotions or balms do you just open a jar and go from there or is there a different process when canning the tallow if you’re going to use it for lotions or balms?
You're the first prepper that has every let us know what to ask for.
“prepper”?
If you ask the butcher, they will grind your tallow like ground meat and it will melt faster. We are butchers and that’s what we do. I’ve also asked other butchers and they will do the same. We always yield more tallow when we do this.
Hi I bought hv tallo rt now in a pot cooking. It was ground was ground for me but it appears too much like fatty hamburger
Do I leave it till it becomes cracklings as well?? Please I hope you can answer
My butcher even renders it for me
Our butcher won’t grind our suet 😢😢😢
They said it is too much work to clean the grinder.
I just take the time to chop it into small pieces before rendering.
I had no idea is was that easy! I tried googling how to get tallow from the butcher and nothing was as straightforward as what you said! Thank you! I'm new to getting farmed local beef and processing my own chickens..so I'm learning all these things. Thank you, love your videos! You're a great teacher!
I just got our first local grass-fed half beef and am excited to render tallow for the first time. This is a great tutorial and I always love your videos because how real life they are.
Thank you for your excellent tutorial!! I rendered shy of 5# of suet in my slow cooker following your instructions. 4 & 1/2 pints put up 😀
I watched this video the first time about three weeks ago. Two days after I watched this, the man called from the meat processing place to tell us our half a beef was ready to be cut and find out how I wanted it. Amoungst the other stuff I told hiim I wanted 15 pounds of fat for tallow.
We picked it all up this morning, and after stocking away all the meat I set to work on the fat. Forty-five minutes later I have a roaster full of ground fat melting in my roaster. I'm so excited about this!!
I held back 10 nice cubes of fat for greasing the grinder when we grind-up pork or venison. Those I'm freezinf individually and I'll keep them in the front of the freezer for easy access.
Thanks so much for this informational video!
Great job!!!!
You are truly an inspiration and a source of positivity during these tough times. Thank you for guiding us and helping us steer clear of highly processed foods. I am currently in the process of melting down 45 lbs. of beef fat and following your instructions to pressure can it, so that it stays fresh and edible for years to come. 🥰
I love your videos RuthAnn...makes me wanna be a better me 😊 May God bless you aboundantly, both in this life and in the next😍
I'm 2 years late but...
Tallow is a great opportunity to teach children how to use a knife. They get plenty of practice cutting (under adult supervision of course) and it doesn't matter if they make mistakes, the pressure to get it right is off. Just time to learn and practice technique.
They get to take the step toward growing up, they get to help with something the entire family will benefit from and (best of all) they get to brag about using a "real" knife.
But you probably know all that.
I wish I had you as mother from the beginning of my life lessons🤗 Well anyways even at my age in life, I can still learn😁 thank you for being here cherished soul🥰👍
I've got 66 pounds (30kg in aussie measurements) of beef fat coming tomorrow to render. I just ask my butcher to grind it up for me and they do. Also we live on a farm over 100kms (an hour's drive) from town and they deliver it all the way out here for only $20AU, which is a bargain.
We've also got 48kg of chicken legs coming to be canned up tomorrow in the same delivery. My husband and I have got our work cut out for us over the next few days!
I wish we could afford to buy a whole cow... and we don't have the room to raise them on our small farmyard.
We are going to get some sheep from the sale yards to bring straight home and process soon tho.
Great video, we always love watching your videos.
Ruth Ann, I have learned so much from your channel. I enjoy seeing all aspects of your farm. Of course I love your cooking/recipes. Just everything. Thanks for being a bright spot in my day!
I have not done Tallow before, but I do render pork fat.. I don't can mine, I fill the jars and put it right on the shelf, I've not had a problem doing it that way. I'm surprised you don't water bath your beef, since a lot of Mennonites and Amish do water bath everything. GOD is good, all the time.
I love your videos! Thankyou so much for teaching those of us who did not grow up on a farm. I have a garden now and am hoping to one day have a farm. Thankyou for being a blessing to me!
You’re welcome!!!
You take your time and explain clearly how to do the project , so that is very important and easy to learn❤
Thank you, my butcher asked me if I was interested in tallow as he knows I can stew meat and ground beef, now I can put my order in for tallow thank you
I was blessed to get 25.27lbs of free beef fat/suet, to render down to Tallow. I was praying that it would all fit in my roaster, and it did! When I put the temp on 250, however, it started to smoke a bit, so I turned it down to 150, and then increased it to 200. When I tried to turn it back up to 250, it started to smoke a little again. So, I'm keeping it at 200. When it starts to render down to tallow, I'll increase the temp, but for now, until it starts rendering, I don't want it to burn. I've heard that's one of the issues you have to watch for when doing a "dry render."
I just love you!!! ❤️ I wish I could be your neighbor lol you are such an amazing person and teacher
You can also use tallow to make candles ❤
You can ask your butcher to run the tallow through the grinder to break it down.
I had commented on one of your other videos, asking for a tallow recipe/method. i hadn,t seen this. this showed me what i was doing incorrectly. Thanks!
I dont knownif it is regional or just our butcher, but our butcher specifies WHICH fat you want for tallow... We take just the kidney fat. I dont think there is any meat,muscle that touches us ao it is lovely and easy.
It’s less “beefy” tasting too.
Ruthanne@HomesteadingWithTheZimmermans, we picked up our cow from our Mennonite butcher on Thursday. We also asked for the fat/leaf to make Tallow. We made 32 pints and 5 quarts!
Our butcher ground our fat, so the cooking down was much faster. This is my first time making tallow!
I've done your salsa, canned tomatoes, dry canned potatoes and will soon be on to this video for tallow and beef. Thanks for making great content!
Just brought home 20lbs of suet and was so glad you had this vid. Now I know what to do with it (no room in the freezer to try later). TY! ❤
My sisters and I all have roasters, which we consider to be communal. When we have big family parties, we can feed a small army. We have also gifed our children with roasters so they can continue the tradition.
This video was very helpful. I just started my pressure canning journey because we can’t store all of our beef in the freezer when we receive of 1/2 a cow. This information is gold! Thank you! The visuals are very helpful!
One easy way to get your chunks of tallow into smaller pieces so it cooks down faster, IF you have a grinding attachment for your mixer--USE IT! I have a Kitchen Aid and can run 25 pounds of fat through the grinder in about 20 min or less! Easy to clean, too! Then, we incorporate the fat pieces at the end into seed blocks for our woodpeckers. Thanks for the fun!
She was just tired and didn't want to take the time. Maybe next time.
Tallow doesn't need to be pressured canned, does it? Just pour boiling tallow in sanitized hot jars and put on lids w/ring. They will seal.Tallow & lard can be used to preserve food. Am I wrong?
I grind my fat before rendering... And I double filter like you... Using a roster pan is a great idea!!!
Great Job Ruth Ann 8-3-2023❤
The best tallow I’ve ever rendered is brisket tallow and bison tallow. I use regular beef tallow for baking and frying. Want excellent hamburgers, fry them in brisket or bison tallow! I just haven’t figured out good recipes using schmaltz besides fried chicken.
You are such a blessing
Can tallow be done in a "hot pack" method? Like you do your jelly?
Thanks
Brilliant, I love making my own tallow and just recently I watched someone mincing up all the tallow before they started rendering it down and I think this could be a real time saver, I can’t wait to try it when I make my next batch
Can you use the cracklings in any way or do you just discard?
I know this is an older video but I’m currently making tallow in my Instapot for the first time. My husband trimmed two briskets he’s going to smoke & I was curious how difficult it might be to make tallow. I watched several vlogs, some adding water & salt, some melting in a crock pot, etc. I think I’d use clothes pins to attach the cheese cloth to the strainer.
Thank you for all that you are sharing!
Beautiful talkie! I wasn’t sure what to do with it, just learning, so I made bird suet cakes with it. Next year, something new.
That's awesome 👍😎 I learned so much and I've only watched three videos
QUESTION: Do you do anything with the leftover cracklins?
GOD bless you... Do you have an idea how long does the tallow lasts? Thank you for all the information!
Is there a reason you pressure can your tallow? I found that my scalding hot jars of tallow have all suctioned and sealed as they closed. Wondering what your reasoning for pressure canning is so I can decide if I should do it as well next time. 💜
Do you reuse your cheese cloth? If so how do you clean it especially when rendering tallor or lard?
How many quarts of tallow did you get from the 25# of fat? Thank you for sharing all your good information!
8 quarts
@@Ruthannzimm thank you!
I’ve been waiting for this video! I just got beef fat from our local butcher and I’m so ready to make some tallow!
On the beef cubes....I need to empty freezer for new beef. Can I defrost last years and pressure can it? I have a bunch of round steak left and also brisket. Love your videos....thank you so much.
I did that last week! Cut roasts in chunks and bottled and ground beef also!
Do you eat the crunchy parts left from rendering the fat?
Can pig lard be used in place of tallow in the lotions?
Thank you for sharing.
RuthAnn I need your advice. I have done my Tallow for a couple of years. I had a fail this last time. I had to leave the Tallow over night to fin8sh cooking. I suspect one of the issues was a left a cover half way on letting steam out but I think water got in. Also I let it go way to hot as I forgot the low and slow. So the result was not setting to solid. I tried again. Still watery tan colored not fully set Tallow. Is it ruined in your opinion? Thanks for all you teach and do. I use your remedies and recipes.
Yummy cracklings! Great snack lightly salted❤
you are wonderful!!.... love all of your videos!
Hi! What kind of cone strainer do you use please?
How much water do you put in the pressure canner
I forgot to mention that I found the process of rendering tallow to be satisfying as I watched the video. I had no idea there would be crunchy remains left over and such a beautiful color liquid!
Aka. CHITLINS....pork or beef. lol
I have cooked the fat for tallow. It leaves such a grease film.....any tips for clean up?
We are on a septic so I wipe everything with paper before washing. Counter top even gets greasy....
Would you process and save this same way with lard? I am currently processing what I think is way more then I will use in a year. I’m wondering if it will stay good for a few years, like this?
I just made tallow for the first time today and then found your video :) Thank you so much for all of your great tricks and tips! Also... what kind of lids are you using on your pressure canned meats?
Hello! 1st timer here! I rendered my tallow and it had an awful smell, we figured it might be the cracklings, which do smell but my tallow is like a dark amber- burnt look. Is it possible to burn tallow?
Yes, you likely scorched it.
Bumblebee Apothecary has a great tallow rendering video❤
Once it is cooled does it turn into a solid like Crisco for instance? Do you refrigerate once it is opened? Shelf life abt a year? Thanks so much! Mary
Yes it turns solid when it cools. I do store it in the refrigerator when it’s opened to preserve freshness. But it’s stable for quite a while at room temp!!
I know it's 2 years later but my pressure canner only goes to 15 pounds. What should I do?
When I read the title of your video, I thought you might show how to store beef in the Tallow, in the same way that some store meat in lard. Do you have any tips for that?
What do you recommend freezing the tallow in after it has been rendered? How long will it be good in the freezer? Have you found that if frozen that it has a shorter shelf life once thawed and turned into lotion? Once you make it into lotion does it need to be store in the fridge and how long is the lotion good for. Apologize for all the questions, first time tallow maker and I want to make sure not to ruin it and waste it. Thank you for all the things you teach, definitely helping those of us that were t raised this way❤
I plan on canning my tallow in half pint jars, how long should I process them for?
There would be 40 pounds or so of beef fat/suet/tallow on an average beef animal. So you are using about half of it. . Just to give you a rough idea.
Seriously? I asked for all the beef fat and I got 2 small bags. They said it didn’t have much fat on it.
@@LadyCinnamon312 I was told that it depends on the type of cow, and if it's been grass fed and "finished," with grass feeding, until it goes to butcher. Grass fed and finished beef doesn't have as much fat, is what I was told by the processing plant, that I got my beef fat from.
@@stupidloopinfinite4768 hmm that makes sense. I didn’t think we got grass finished but maybe it was.
Cows are 2000 pounds, more then 40 of it is fat. Sorry
@@Spermisaliveggsrnotmenmakelife not all cows are depends on when they harvest them. I’ve never had one over 1200
Thats great. So when one is in the city, in a small apartment, how does one get tallow?
Ask at a butcher shop??
I live in the city and one of my grocery stores fries up their own pork skins that they sell. They also sell the lard that is rendered. I purchase it for $2/lb and re-can and freeze it.
WHEN YOU WATER BATH THE TALLOW HOW LONG WILL IT LAST?
Do you have a way of water bath canning beef n chicken??
I don't feel comfortable using the pressure canner plus I can't afford it.
Thank you for your help and all your knowledge
If I don’t have a pressure canner can I use water bath style?
Thank you so much for this video. I have a ton of frozen suet and beef stew meat that i would love to can from a cow from the spring. Getting another butchered this fall and need to make room in the freezer.
How long does the canned tallow last for after being pressure canned?
Hi
Question -
What are your thoughts on dry pack meatballs?
I've seen some recipes but I really would appreciate your opinion. I want to do an Asian flavored one, so not interested in doing it with a marinara.
Thank you
Do you have any canning book's for sale that you have made up as your canning experience.
2:32 😊…when do you find any time for those beautiful flowers❤.
What do you use tallow in? I thought I heard you say that you didn’t use it in baking. Thank you for all you do to share your knowledge with us. I love it.
I use it in place of commercial cooking oils in savory dishes.
Love your videos. How long will the pressure can tallow keep on the shelf?
You mentioned homemade soup… you said you don’t use tallow to make soap but can you make a video of making regular soap?
Do you keep your cracklings and if so how do you preserve them? I've heard my dad say he liked them in cornbread. Thanks!
90 min. for qt jars. Is 75 or 80 min for pt. jars?
Ruthanne, why do you pressure can @ 10lbs, if youre @ 1,200ft above sea level? I thought that you're supposed to can @ 15lbs if you're even 1 over 1,000 ft. Im confused, lol. I've been pressure canning at 15lbs but I'm between one town that's 1,644ft and another town that's @ 1,200ft. So, I don't know...Anyway love your videos, and thank you!
Have you ever made pork tallow? Would it be good for the same uses?
Yes, lard!! We use lard in place of shortening in many recipes.
Those cracklins lood delicious!
Do you have to pressure can the tallow or may I just pour it into jars and store it in the freezer, refrigerator and the pantry shelf?
If you ask the butcher to grind the fat they will. This will do two things for you. It will render faster and it will produce a higher yield.
I bought fat! Question. Why do you pressure can the tallow after melting it all down?
can you mix beef and pork because I can’t get a lot of either from my butcher in this small town
Did you add water to it to start off?
Thank you! We hope to use ours for deep frying, once we are done deep frying, is the left over tallow still good or do I need to toss it?
You can refrigerate it and use it for frying again!!!
@@Ruthannzimm thank you!!
So when you get ready to use your tallow to make lotions or balms do you just open a jar and go from there or is there a different process when canning the tallow if you’re going to use it for lotions or balms?
Yes that’s what I do!!! No different when you can it.
Why do you pressure can the beef tallow?
My butcher runs it through the grinder for me...makes rendering much faster!
Yes I’m definitely going to ask for that next time.
I thought you boil it in water to rinse it out??? is that only if you’re gonna use it for lotions and such??
Can you let the tallow cool and then reheat before canning if you can't do the canning right when it's finished?
What about water bath canning instead? I didn't know you have to pressure OR water bath tallow! Is it a must or an option?
Do you render pork fat the same way? We have about 40 pounds of pork fat. I'm assuming pork would be processed the same way.
Pie looks great ❤
Thank you 😋
What do you use tallow for?
Thumbs up . . . Thanking you . . . ❤💖❤
How long for pints of tallow?
Do you ever water bath can your meat? Thank you for sharing. Love your channel.