Thanks, Pittsburgh! Margi Shrum gives a wink and a nod to Jam It in this article May 14th story on canning and the anniversary of the Ball jar:
Finally, “Jam It, Pickle It, Cure It and Other Cooking Projects” by Karen Solomon (Ten Speed, $24.95) goes beyond canning to recipes for making and storing everything from crackers to bacon.
And lard.
Yes, lard.
“Homemade lard is an amazing culinary fat with a rich flavor and very high smoking point,” Ms. Solomon writes. “And unlike the shelf-stable variety, it does not contain partially hydrogenated anything.”
Hmm. I might add it to this year’s preservation tally. It freezes for up to a year.
