Rendering bear fat
I have been looking for bear fat for three years and have finally acquired 20# this last week. Early 1900’s recipes indicate that it makes the lightest and fluffiest pastries. I intend to render it like hog lard, cooking low and slow for about 4-5 hours using 1/8 cup water to initially keep it from sticking to the stainless cooker, after cooking and pouring thru a double layer of #9 cheesecloth. I want to water bath or pressure can 1/2 pint jars to eliminate keeping it in the freezer. Can you offer any suggestions of which process should be utilized and for how long?
I’ve never rendered bear fat but I’ve put a lot of beef and pork lard in our pantry and can’t say that bear fat would be handled differently. What I do successfully is once it’s rendered and strained off, I immediately put it into hot, sterilized wide mouth pints or quarts (you could use half-pints but I use enough to like pints better). Wipe the rim of the jar off very well with a hot, damp cloth and immediately put a hot lid on the jar and screw down the ring firmly tight. I do not processing of these jars and they will keep, sealed for a long time in a cool, dark location. Some folks do process their lard in a pressure canner. You would use 75 minutes at 10 pounds pressure to do this. (If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your pressure to suit your elevation.) — Jackie
Canning pepper sauce
I’ve looked through numerous pepper recipes and they all call for pickling, roasting, leaving whole or in pieces and then canned with water or vinegar. We have an abundance of peppers and one of our favorite (and quick and easy) ways to use them is to cut up and cook slightly in a small amount of water. Then put in blender with a bit of salt. Good on meats, eggs, and as a dip. For really hot peppers, I cut in half and remove seeds first. Red peppers are the best — sweet with a bit of heat. I was wondering if I could pressure can this. It’s about the consistency of ketchup (it will coat a spoon). I was thinking 35 min. for pints would work but I would hate to find a few months down the road all the bounty and work was for naught.
You could pressure can pureed peppers at 10 pounds pressure for 35 minutes if you don’t make a too-thick sauce, which would make it unsafe for canning. Remember to adjust your pressure to suit your altitude if you live above 1,000 feet. — Jackie