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.
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 have watched many videos on how to render beef fat and pressure can for shelf stable Tallow. Not everyone pressure cans it. Been researching methods for about 6 months now. I found your video and method to be the best way for me to get it done. Finally :) So i jumped in and I have 60 pounds of beef fat rendering down since yesterday and through the night in 2 roaster ovens. I figured go big or go home lol. Yes i will be pressure canning my Tallow. So far looks great. I did cut it up into smaller pieces as you suggested. Cant wait to get it on the shelf. I have been canning for years and just love your videos. Very easy to follow. Thank you for being inspiring. Please continue to make videos. Thank you for being inspiring. God Bless
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!
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🥰👍
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. 🥰
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 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!
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'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 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!
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
We just bought a half beef. I told my husband it would be cheaper than the store, and it definetly was. But I had a turkey out thawing for us to eat so we have to eat that first then I can’t wait to try the steak from that beef. I also got tallow and told him I wanted nice tallow to use for cooking. And it looked really nice. Your video came up at the right time for the tallow! I love you videos! Bless you and your family.
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.
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!
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.
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."
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!
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.
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.
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?
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
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. 💜
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.
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!
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.
@@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.
Just butched a 4 year old open cow. She was at least 1500lbs, when we opened her up she was yellow. We pulled 100 lbs of FAT out of her. She was so fat she couldn't breed back. Right now I a m making suiet bird seed bricks for the chicken this winter... I am out of ideas!🙇♀️ quite overwelming.
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❤
At our Safeway it is labeled as beef suet or I ask for beef fat trimmings. The rendered fat is what is known as tallow. Sometimes they have it ground up and it renders down much more quickly, but you don't get nice cracklings to eat. PS - mixed with coconut oil it makes excellent soap. It also makes nice candles since it is solid at room temperature (melt into a jar or glass and add a wick).
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?
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.
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.
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?
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?
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
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!!
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 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....
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
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?
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.
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?
Do you worry a out the condensation dripping in from the lid? Do you wait for it to quit boiling to know that it is done? Mine didn’t get crunchy so maybe I didn’t render it long enough
I have trimmed a lot of fat from roasts and frozen it. Do I need to be sure there is NO meat attached before rendering? Will it taste like beef or will it have a neutral flavor?
You're the first prepper that has every let us know what to ask for.
“prepper”?
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.
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 have watched many videos on how to render beef fat and pressure can for shelf stable Tallow. Not everyone pressure cans it. Been researching methods for about 6 months now. I found your video and method to be the best way for me to get it done. Finally :) So i jumped in and I have 60 pounds of beef fat rendering down since yesterday and through the night in 2 roaster ovens. I figured go big or go home lol. Yes i will be pressure canning my Tallow. So far looks great. I did cut it up into smaller pieces as you suggested. Cant wait to get it on the shelf. I have been canning for years and just love your videos. Very easy to follow. Thank you for being inspiring. Please continue to make videos. Thank you for being inspiring.
God Bless
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!!!!
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 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🥰👍
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. 🥰
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 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❤
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 just love you!!! ❤️ I wish I could be your neighbor lol you are such an amazing person and teacher
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 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!
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
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 😀
You can also use tallow to make candles ❤
We just bought a half beef. I told my husband it would be cheaper than the store, and it definetly was. But I had a turkey out thawing for us to eat so we have to eat that first then I can’t wait to try the steak from that beef. I also got tallow and told him I wanted nice tallow to use for cooking. And it looked really nice. Your video came up at the right time for the tallow! I love you videos! Bless you and your family.
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'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!
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!
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.
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."
You can ask your butcher to run the tallow through the grinder to break it down.
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.
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.
I grind my fat before rendering... And I double filter like you... Using a roster pan is a great idea!!!
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!
Thank you for sharing your knowledge!!!
You are such a blessing
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.
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.
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?
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
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. 💜
That's awesome 👍😎 I learned so much and I've only watched three videos
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!
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
you are wonderful!!.... love all of your videos!
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!
2:32 😊…when do you find any time for those beautiful flowers❤.
GOD bless you... Do you have an idea how long does the tallow lasts? Thank you for all the information!
Do you reuse your cheese cloth? If so how do you clean it especially when rendering tallor or lard?
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.
@@Thejewsdid9eleven not all cows are depends on when they harvest them. I’ve never had one over 1200
Just butched a 4 year old open cow. She was at least 1500lbs, when we opened her up she was yellow. We pulled 100 lbs of FAT out of her. She was so fat she couldn't breed back. Right now I a m making suiet bird seed bricks for the chicken this winter... I am out of ideas!🙇♀️ quite overwelming.
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!
Great Job Ruth Ann 8-3-2023❤
Yummy cracklings! Great snack lightly salted❤
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❤
How do you do cleanup with the fat? Like cleaning your mesh strainer and cheesecloths without clogging the drains??
Can tallow be done in a "hot pack" method? Like you do your jelly?
Thanks
At our Safeway it is labeled as beef suet or I ask for beef fat trimmings. The rendered fat is what is known as tallow. Sometimes they have it ground up and it renders down much more quickly, but you don't get nice cracklings to eat.
PS - mixed with coconut oil it makes excellent soap. It also makes nice candles since it is solid at room temperature (melt into a jar or glass and add a wick).
Is it something you can purchase at the supermarket or do they give it to you for free?
@@Charm326 you have to purchase. Here it's $1.79/pound. It's the cheapest I've found locally so far.
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?
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.
Can you use the cracklings in any way or do you just discard?
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.
QUESTION: Do you do anything with the leftover cracklins?
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?
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❤
Thank you for sharing.
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
Can pig lard be used in place of tallow in the lotions?
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!!
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?
Do you eat the crunchy parts left from rendering the fat?
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....
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
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?
Thumbs up . . . Thanking you . . . ❤💖❤
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.
Have you canned beef from the freezer? I'd like to can my beef thats left from butchering last yr.
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!
Do you ever water bath can your meat? Thank you for sharing. Love your channel.
I thought you boil it in water to rinse it out??? is that only if you’re gonna use it for lotions and such??
Pie looks great ❤
Thank you 😋
Thank you 😊
Those cracklins lood delicious!
I live at 8500’ and so I have to have 15# for 75 mins(pints). Is this the same when processing the tallow?
🥰 Thanks for the video!
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.
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!
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?
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?
I know it's 2 years later but my pressure canner only goes to 15 pounds. What should I do?
How do you can without a pressure canner please? Can you just put the jars in a pan with water and how would you do canning this way please?
Do you worry a out the condensation dripping in from the lid? Do you wait for it to quit boiling to know that it is done? Mine didn’t get crunchy so maybe I didn’t render it long enough
WHEN YOU WATER BATH THE TALLOW HOW LONG WILL IT LAST?
How much water do you put in the pressure canner
Hi! What kind of cone strainer do you use please?
Can you let the tallow cool and then reheat before canning if you can't do the canning right when it's finished?
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.
If I don’t have a pressure canner can I use water bath style?
I have trimmed a lot of fat from roasts and frozen it. Do I need to be sure there is NO meat attached before rendering? Will it taste like beef or will it have a neutral flavor?
I plan on canning my tallow in half pint jars, how long should I process them for?
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!!
90 min. for qt jars. Is 75 or 80 min for pt. jars?