Hi Lana - there are no approved-as-safe instructions for canning lard. And certainly none that would allow for BWB canning it. All that would accomplish would be to insure a strong, air-tight, safe seal on the jar - something that you cannot get without processing it. But it would not provide any safety for the contents.

Low-acid fats are the most risky foods there is for home canning so even when it used to be a common practice pre-WW II it required pressure canning as the much higher heat reached in pressure canning increases the margin of safety.

While free-water, even the smallest amount, can increase the risk, it is impossible to remove it all as too many of the water molecules are insulated by the fat and preventing the heat from penetrating them. For that reason freezing is the only USDA approved method of storing lard.

This is not to say that some folks don't can lard, they do. But it is strictly a do-at-your-own-risk process. Each of us determines the level of risk we are comfortable with so the choice is yours. Personally I would re-boil the lard and package it for freezing. It will be safe to use and will keep almost indefinately.

Dave

I agree with Dave, I'd render the lard again and freeze it.

I have not found a canning method that I'm comfortable with so I render lard and then freeze it in pint jars. As mentioned, it keeps a long time, mine is two years old and I'm slowly using it up, I'll render more next fall.

Annie