Storing rendered bacon fat

[FrugalFannie]

[STRIKE=As far as LONG term storage goes... Why not try pressure canning? 45 minutes at 220 Fahrenheit should thoroughly pasteurize whatever might be in there.]As far as LONG term storage goes... Why not try pressure canning? 45 minutes at 220 Fahrenheit should thoroughly pasteurize whatever might be in there.[/STRIKE]


--Edit - According to this site, pure fat cannot be canned:

http://www.permies.com/t/18854/food-preservation/Canning-Bacon-Grease

I'm not buying that. You can can Bacon at home. I can other meats with plenty of fat in it. The oldest any has gotten is 3 years before I ate it. No worries.

Check this out - a more reliable source. http://www.backwoodshome.com/blogs/...-and-a-canning-bacon-grease-and-saving-seeds/

 

[drumenigma]

I've been pretty steadily going through the first jar I had that's around a year old and been in the pantry and so far it seems fine. I have't noticed any rancidity or anything and I am getting to the bottom where the older stuff is. I did make a judgement call to start storing it in the fridge just to help assure it's longevity but I have to say that storing it on the shelf does work.