make it yourself

Finally, some progress!

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It’s so bright out right now, I didn’t realize it’s past 9pm, and I haven’t done a blog post yet!

I’m tired.

A good tired!

I finally got the chainsaw out and cut down trees that will be used to build our trellis tunnel.

I started out doing some clean up, first. Several of the apple trees that were discovered when I first cleared this area were dead or partly dead. I cut away the dead parts, which left only a couple of spindly trees.

Then I dropped a poplar on one of them!

It wasn’t supposed to work out that way. The tree was actually falling exactly where I meant it to. Then some branches got hung up on another poplar, which just kept bending and bending until the tree I cut down rolled off, directly on top of the apple tree!

I can’t say it’s a loss, though. As far as I know, these trees have never produced fruit, because of where they are. My mother says she planted them, but they were whatever crab apple seedling she found, so it’s unlikely any fruit they produced would even be edible. My mother had no understanding of how apples need to be grafted, not grown from seed, until I explained it to her. To her, it was all about them being “free”. I know my dad grafted apple trees but most of those died, and only the suckers remain.

Anyhow.

Cleaning things up opened the space to get at the trees I was after. Some of them could only fall in one direction – onto the fence! The fence is already breaking apart, so I wasn’t too worried. It actually handled having trees drop on it several times, surprisingly well! The power line that runs from the garage to the outlet on a fence post I was using had a lot of slack, so there was no risk to it.

A couple of the trees that fell over the fence had to have their trunks cut into two shorter pieces so I could get them free of the fence. I made sure to cut them in such a way that the straightest parts of the trunk were still at a useable length for both. Altogether, I’ve now got about a dozen logs, most of which are long enough that I can get at least a couple of lengths for vertical supports out of them.

While cutting down select poplars, I was also able to finally cut up and removed a dead, rotten tree that had fallen three years ago. I needed to clear it to access the last tree I wanted to cut down. While it was too rotten to be useable for building something, it was still solid enough that the wood can be used as fire pit fuel. 🔥🌭 I was even able to remove some of the little stumps I’d left all over the place, waiting until I had the tools to cut them to ground level. I kept them high, so that they could be seen and avoided, though I still found myself almost tripping over some of the shorter ones!

It was 24C/75F when I finally had to stop – and we were still expected to get warmer! The next step for the logs will be to cut them to length for the vertical supports on the trellis tunnel, then drag them over to where the tunnel will be built. We also need to cut down some of the thinner dead spruce trees, which will be used to form mid-height raised beds at the bases of the trellis tunnel. Once we have the materials, hopefully the build will go quickly.

I gotta tell ya, by the time I was dragging that last tree over to the pile, then cleaning up, I was moving real slow! I was certainly glad I remembered to bring a water bottle out with me. Getting dehydrated in this heat would not have been good.

Tomorrow is supposed to be a cooler day, but we’re also supposed to get some rain, so we’ll see how much I’ll be able to get done while using an electric chain saw.

In other things, the transplanted squash and gourds seem to be handling their transition well. Even the Sweet Chocolate peppers are showing no signs of transplant shock at all! That’s quite encouraging. If the weather holds, I might start transplanting out the biggest, oldest tomatoes. The beds they’ll be going into still need preparation, though, so we’ll see. Ultimately, it all depends on the weather.

I think some pain killers and an early bed time are in order, now!

The Re-Farmer

Pretty much done…

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We’ve got a beautiful day today! Bright and sunny and mild. While we did have high winds and blowing snow last night, there was just enough new snow on the ground for the fresh deer tracks around the cat houses and paths to stand out. Unlike other parts of the province that got hit with blizzard conditions last night!

I counted 23 yard cats this morning.

Perfect timing. Not only did I catch that grey tabby on the top left, just as he jumped up onto the roof, but I got a perfect tongue blehp on Pinky! Gosh, His fur looks so orange in the picture.

I picked up more cat food at Walmart yesterday, though there was still almost a whole bag left of the kibble I got at the feed store. For the outside cats, I got a 10kg bag of Meow Mix (they were out of stock for the 11kg bag in another brand), which is still pretty cheap per kg. I mixed up the two brands in the kibble bin, so they got a bit of both, and I can really see how much they prefer the other brand to the feed store branch.

Yesterday, I also finished assembling the cat barrier for the shelf, but as its held together with wood glue, I had to let it sit overnight.

I have only one clamp, so I taped the halves together, put the clamp over the side that was wonkiest, then weighted it down with the told tool box on boards laid across the frame. I did that in the morning, then in the afternoon, I removed the clamp and tape, flipped the frame around, then put back the boards and weight to finish drying.

The space it goes into has moulding on each side that made putting the frame in a bit tricky. I’d tested it out when I made the box frame half, but the extra thickness after adding the flat frame almost made it too much! I ended up not needing to add the self adhesive foam to a narrow end, and only one strip across the top to hold it in place. I pushed the box frame side right against the moulding on the living room side. This let me run the cord for the salt lamp – which is completely hidden by David in the photos! – through the wire. There are a few things we keep on that shelf, which is now all organized in a box, but otherwise, the space is available for the cats to sit on.

The girls finished the door for the entry, which took way more adjusting than it should have. There are large gaps around the door at the top and at the latch side. With the space so wonky, and even the floor being crooked, the gaps are noticeably different in size! The only problem remaining is that, when fully open, the weight of the door pulls on the box frame and it starts tipping at the top. Hooks will be added to the ceiling, and the box frame secured to the hooks, to keep the frame from tipping, while still being easy to remove when we need to.

With the door closed, only the more agile cats were getting in and out of the living room, through the shelf opening. Once I had it open to work on the small barrier, the cats took advantage of the situation. When I was done, Beep Beep was on her favourite spot on the warm light fixture over the big aquarium greenhouse, Tissue was in the sun spot on the seat of the exercise bike, with four more cats sprawled on the sun spots on the carpet below, like giant puddles, and two more on a shelf in the mini greenhouse frame at the window, all sleeping peacefully!

Oh, and two more were in the baskets on the piano.

They really missed not having access to the living room!

Well, they’re going to have to get used to it!

Once I have the heart to kick them all out again.

The Re-Farmer

Another step forward

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First, here’s a beautiful lady, saying hello!

Tissue is quite enjoying the warmth of the sun – and so far, none of the cats seems to have tried to destroy the smaller plants that have been temporarily moved onto the shelves that will soon be holding seedlings.

Soon, she will not be able to spend time on the window sill in this room! My daughter and I finally made it to the city to pick up what we need to make the cat barriers (which my other daughter is paying for, sweetheart that she is!).

And I’m looking forward to having a carpet that doesn’t get completely covered in cat hair and the bits of rope torn off their scratch tower, immediately after vacuuming.

We’ve got three sizes of boards. We were going through the cheap contractor grade pieces, and it was hard to find any that weren’t damaged, or wonky.

We also got chicken wire, aka: hex wire, instead of the hardware cloth I wanted to get. It was the only thing they had that was wide enough and long enough for this.

We’re actually doing a simplified version of our original plans. Instead of a box frame for the entry, then a door frame inside, and finally the door, we’re just going to do a box frame and a wide door.

For the box frame, we’ve got 1″ x 4″ boards. The frame is meant to slide into the entry into the living room, with self adhesive foam on the sides to hold it in place, but still allow us to remove it, if necessary. The problem was, we couldn’t find the thickness we needed. There is moulding at the top and bottom of the entry, so the foam was supposed to fill that gap. After debating our options, we decided to go with the thickest they had, and we’ll remove the molding from the bottom of the entry and make the box fit top to bottom more snugly. It won’t be completely snug; when the girls measured the space, they found a half inch difference between the top and the bottom!

For the door, we’ve got 1″ x 3″ boards. We will also need to create a barrier for an opening in one of the shelf dividers, so we got 1″ x 2″ boards as well – one of which will also be used a side jamb.

We spent some time looking at our latch options and ended up going with a simple hook and eye latch. We decided against getting a handle. We had use the latches as handles, but if we really wanted a handle, I’m sure we’ve got something lying around the house somewhere.

Unfortunately, it does look like the hinges I picked up will be too wide. Possibly. If we do have to get smaller ones, I’ll be sure to pick up three hinges, not a set of two.

Securing the chicken wire was another thing we had to consider. We’d both bounced around the idea of sandwiching the wire between boards, but we’d basically double the wood need for the door, so we’re going to make it the same was as the barriers we’ve made for the basement doors; The horizontal boards will overlay the verticals, with the wire sandwiched between, and the rest of the wire will be secured with something else.

My thought had been to use small U nails (I think some places all them staples), but they didn’t have any small ones. The alternative is to use actual staples, but our staple gun isn’t very strong, and we’ve found the staples pop out way too easily. So we looked at staple guns, only to find that ours was there, and is a heavy duty gun. So we ended up getting stronger staples, instead! We’ll see if that works. If it doesn’t, I know where to go in town, where I can get what I was originally thinking of, in bulk.

I might need to go into town, anyhow. I think what we have at home is all too large for the size of wood we are using. The cats have knocked most of the boxes off the counter in the sun room, anyhow, along with all sorts of other things now scattered around the floor in there – and we won’t be able to clean it up until we can take things like the table saw and my husband’s walker, outside, so we can get at it all.

Meanwhile, construction starts tomorrow. Hopefully, we’ll be able to get both the doorway and the shelf opening done, and we can finally have cat free space for more seedling trays, and not worry about them being destroyed! And hang the shop lights we will be using as grow lights from the ceiling without worrying about cats jumping on top of them. We have seeds that need to be started indoors 12 weeks before last frost, and that’s in four days.

In other things, I got an email from my bank this morning, congratulating me on getting approved for the low limit credit card I applied for (and approved for) last week, and letting me know it just got mailed. I was also informed that I could start using it right away – if I just get the Apple Pay app and set it up through my online banking.

No, thankyou!

For the card I chose, there is no annual fee, however there is also a 21 day interest free grace period on new purchases. As long as I pay off any and all new purchases within 21 days, and never use cash back, I could theoretically never pay interest on this card. Since I plan to only use it for purchases within budget, and pay it off right away, that should actually work out.

On another unrelated note…

One of the things we got done today was set up an eye exam appointment for my younger daughter. I was going to wait until my husband and I got our tax returns, and we’d get glasses for all four of us (which we planned to do last year, but ended up with unexpected bills, instead). Unfortunately, my daughter’s glasses have gotten so scratched up, she can actually see better without them than with! I’d been told that in our current province, eye exams are covered by the provincial health care plan, once every two years. When I called and asked about it, however, it turns out that it’s only partially covered – and the remainder that we would pay is $105. !!! I hate to think how much it would cost if it wasn’t partially covered! That is massively more expensive since we last got our eye exams. At least I’m still covered 90% by my husband’s health insurance, and I confirmed that they direct bill.

We just have to get our taxes done. I picked up different software than the TurboTax we usually use and did try to get it started, but quickly gave up. I had to manually include the T4A to their list of different T4s (I had no idea there were so many), but while I could input how much he paid in taxes, there was no line for his disability income. The line number on his T4A simply doesn’t seem to exist in the software, which makes no sense at all. There was also nowhere I could input that I qualify for the caregiver’s tax benefit, nor anywhere for my husband to include that he gets the disability tax credit.

It takes a lot to be even worse than TurboTax.

Frustrating.

Ah, well. It’ll get done, and the sooner the better!

The Re-Farmer

Home made butter

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Last night, I finally got around to making some butter, using whipping cream. It’s been ages since I’ve made butter! I decided to try it again when I was picking up butter at the local grocery store, and the cheap, house brand butter had gone up in price so much, it was actually more expensive than whipping cream.

Making butter is easy and relatively fast when using an electric mixer. It can also be made by putting the cream in a well sealed jar and shaking it. Hopefully, with someone that can take turns shaking it with you!

To make butter with an electric mixer, a fairly large bowl is needed, since it will be in the fluffy, whipped cream stage for quite a while. It feels like it’s taking so long, whipping and scraping the sides and whipping and scraping and whipping and scraping some more, when then suddenly it “breaks” and you’ve got butter!

Also, even with a deep bowl, you’ll get cream splattering all over! You are forewarned! 😄

One thing about using a mixer is that the churned butter’s initial texture is very different. You don’t get a lump of butter. Instead, you get this.

The beaters keep the butter from forming larger pieces, so you get lots of very little pieces, instead. This photo was taken after the butter had been drained of buttermilk, then rinsed with cold running water. The smaller pieces made it easier to gently turn it while it drained, being very careful not to push the butter through the sieve.

Once drained through the sieve, there’s still water in the butter than needs to be removed as much as possible. That’s actually the part I find most difficult. It might be easier if we had one of those old style butter presses, but I just had my flat wooden spatula to squeeze and mash the butter in a bowl. I’d press it, drain the liquid, press it again, drain the liquid, and when I thought I was done, I’d press it a bit more and get even more liquid out! Finally, I got to the point where I could mix in a bit of salt to taste. Then, I pressed the butter into a small bowl with a lid, and put it in the fridge to sit until we use it today.

In the end, I estimate I got about 1 3/4 cups of butter, and about the same volume of buttermilk. A pound of butter is 2 cups, so there’s less butter from 1L of whipping cream, but we also got two products out of it. That buttermilk will be very nice in baking!

Whether or not it’s worth making butter with whipping cream is debateable. At least if price is your measurement. Whether it’s the cream or the butter that’s more expensive seems to change rather quickly. About a year ago, I remember whipping cream selling for over $8 for 1L, while butter was still under $4 a pound. The next time I went shopping, the price of whipping cream had gone down again, though still higher than butter was at the time. If you consider being able to control the amount of salt, the flavour, and getting buttermilk as well, the benefits do add up.

If the price of butter keeps going up, while the price of whipping cream remains more stable, it may well become the most cost effective way to get butter!

The Re-Farmer

Rendering lard: comparing 3 batches

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While putting the jars of rendered lard into boxes, I remembered to take a picture of jars from each batch, together.

The batches are in order, with the first batch on the left, and the third batch on the right. My younger daughter ended up doing most of the work for the third batch, as I was not feeling well enough. I just got to jar it up the next day.

The third batch turned out smaller than I expected, with only 5 full jars – and I filled them only to the top of the “shoulders” of the regular mouth jars – and a 6th that was not quite fill. The fat was so thoroughly rendered that when I did the cracklings, there was only an extra couple of tablespoons out of them, so that didn’t even make it into a jar.

Also, I much, much prefer the wide mouth jars.

You can see the second batch is noticeably lighter than the other two. The second batch had less time in the slow cooker, and also got the most fat rendered off the cracklings.

Altogether, we got 22 500ml jars of lard, including the crackling lard and partial jars, out of 3 batches.

That should last us a good, long while!

The Re-Farmer

Home made lotion

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Now that we’ve got so much lard available, we can do things with it that have nothing to do with cooking.

Yesterday, my daughter looked up some lotion recipes and picked a really, really basic one.

It was too messy an involved a job for her to take process pictures, so here’s the finished product!

She use one pint (500ml) of lard and beeswax.

We just happen to have some cosmetic grade beeswax, left over from when my husband was making his own mustache wax for a while. Expensive stuff, that’s for sure!

The instructions my daughter found were pretty vague, so she didn’t measure how much beeswax to use. She melted the lard on a makeshift double boiler, then added the wax until she felt there was enough. She things the might have used a bit too much. It doesn’t take a lot.

She also added a bit of Jasmine, from the Demeter Scent Library, that she had. Once it was all melted, she beat it with an electric blender until it was cool, the poured it into sanitized 250ml jars. Of course, with 500ml of lard, there was extra, but not enough to use another jar, so that’s just in a bowl to be used first.

The lotion seems to work well. It doesn’t absorb very well, but then, I find the commercial lotions don’t absorb well, either. The Jasmine scent is very light. I like it! I look forward to other such experiments.

The Re-Farmer

Rendering lard: second batch, first use

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I was going to start the third and (hopefully!) last batch tonight, but it’s coming up on 5pm, and I just finished jarring up the second batch a little while ago. It can wait until tomorrow!

At times like this, I really appreciate the uninsulated old kitchen. This time of year, it’s basically a walk in freezer or refrigerator, depending on how cold things are outside. The remaining leaf lard is the thickest chunk we got and was still really frozen when I worked on the rest, yesterday, but as it sits in the old kitchen, it will soften more, yet still be frozen. That makes is a lot easier to chop, but also gives me a bit of flexibility in time for getting it processed. Yesterday evening, I had to get the girls to take over some stuff because my hips suddenly decided to go crunchy on me (they were fine by morning!), while my shoulders have started to really hurt from all the chopping. I’m doing it while sitting at the dining table, since there’s no way I can stand at a counter long enough to do it all, but the height while sitting isn’t very good, resulting in a lot of pain and stiffness right in the muscles where the neck and shoulder join. Which still hurts now, so I’m going to take an evening off from chopping.

I didn’t render the second batch in the slow cooker quite as long as the first batch; I’m curious to see if there is a noticeable difference in the colour of the lard. I might have had a touch less chopped fat in the second batch, but since I only have the depth in the slow cooker to go by, I can’t say for sure. Taking the solids out earlier did mean less liquid fat to jar up, and more volume to turn into cracklings later.

After removing the cracklings, I was able to fill six 500ml jars, with such a small amount left in the slow cooker, I just dumped the rest into the pan with the solids. After taking a break so the girls could use the kitchen, I started rendering the last of the fat out of the cracklings. While that was slowly heating up, I decided to take some leftover mashed potatoes and make them into potato patties. I just kneaded flour to the mashed potatoes until I got an dough somewhat thicker than bread dough, but not as dense as pasta dough. After breaking of sections and making them into rolls, I cut them into rounds, then pan fried them in some of the first batch cracklings lard. Enough to cover the bottom of the pan by about half an inch.

Lard has a high smoke point, so I could do these at almost deep fryer temperature. The higher the temperature, the less fat gets absorbed by the food. After cooking, they got laid out on a paper towel lined dish. They came out nice and crispy on the outside, with a smooth texture on the inside, and not at all greasy.

The lines that you see are because I set the cut rounds on a cooling rack until the pan was ready. If I’d laid them out on a plate, I would have had to flour the outsides to keep them from sticking, and I didn’t want to have burnt flour in the hot oil.

Here is the second batch of lard.

The first 6 jars were almost solid by the time the cracklings lard was done! I got another 1 1/2 pint size (500ml) jars out of the cracklings, making for a total of about 7 1/2 jars. The first batch was just under 8 jars total, so it came out very close.

The cracklings are once again laid out between paper towels, sandwiched between 9×13 baking trays and weighted down, so that cats can’t get at it!

One thing about handling all this fat for the past several days; even with constantly having to wash my hands with lots of soap, they haven’t been this soft in years!

The Re-Farmer

Looking rough, Baby kisses, and the sweet fat of the hog

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Before I headed out to do my rounds this morning, I checked on the sun room kitties though the bathroom window.

I saw this, looking back at me.

That’s Sad Face, aka Shop Towel, on the bottom.

His face is looking rough and even more beat up than usual!

I want to feel sympathy for him, but yesterday I had to chase him off from attacking Junk Pile, repeatedly. Even when I managed to come in between them enough that Junk Pile ran off towards the house, he actually ran past me to try and get at her, and attacked her again, near the kibble house!

He doesn’t seem to have a problem with the kittens. Does he recognise that many of them (there are more, outside the photo) are clearly his progeny?

I really want to love on this cat, but he can be so aggressive towards some of the other cats! He’s one of the reasons I was worried about Potato Beetle being outside after he got fixed. He’d be more of a target and less prone to defend himself.

I can’t say how Potato Beetle is doing inside right now. Once we let him out of the carrier, he explored the house… and then disappeared. He found some hidey hole to sleep in, and I’ve yet to see him. I’ll have to ask the girls if he came out when they did the evening feeding in the basement.

While I was doing my rounds and coming back from switching out the memory card in the driveway trail cam, Pointy Baby came running up the driveway towards me, as if he hasn’t seen me in ages and was excited by my return from beyond. 😂

Then he gave me nose kisses when I picked him up!

Such a sweet little baby he is!

Once back inside, I started putting the solidified lard into the jar box for storage, remembering to get a picture, first.

I find it interesting that the darker coloured cracklings lard became so much lighter as it solidified, while the pale yellow fat became darker. I think if I’d taken the fat off earlier, it would have been more white than yellow. The solidified fat on the spoon rest I used when stirring the crock pot was certainly much lighter in colour. It should still be pretty neutral in flavour, though, compared to the cracklings’ lard.

Or, as my daughters call it, the pure, sweet fat of the hog.

Which is apparently something that became quite the viral meme on reddit and Tumblr. You can even get T-shirts with it.

I don’t recommend looking it up, though. Some of the people who ran with it went a bit… creepy on the theme. One of the t-shirt designs is funny, though.

Anyhow…

While putting the jars with canning lids on them away, I took the rings off and tested the lids. All of them are sealed tightly. I’m still keeping the one with the plastic lid, and the not-quite-full one aside to use right away.

I made a cast iron skillet corn bread with breakfast this morning. I added some of the cracklings to the dry ingredients. They want to clump together, of course, but I broke up the clumps while stirring them into the dry ingredients. They tasted really good in the corn bread!

Later today, I’ll start cutting up more of the leaf lard so I can run the slow cooker overnight. It should be interesting to see what the final tally is, when all the fat has been rendered.

The Re-Farmer

Rendering lard: first batch finished

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Well, this is certainly a long process!

Here is what the slow cooker looked like this morning.

I stirred it, breaking up the clumps of fat, several times, adding a bit of time to make up for the heat lost while the lid was off, each time. In total, this picture was taken after about 10 or 11 hours.

I added more time.

By the time I was ready for the next step, it was at about 13 hours on low, plus whatever length of time it ended up being on warm, because I couldn’t get back to it right away, and needed time to sanitize the canning supplies.

It’s hard to tell in the photos, but those extra hours did render out and clarify the liquid fat more.

The next step was to scoop out the solids.

Those went straight into a wok-style frying pan.

Not all of the solid bits can be scooped out, with some being small enough to go through the holes. Various sites I’d looked up suggested straining the fat through a coffee filter while pouring it into the jars.

Tip: if you use a coffee filter over your canning funnel, make sure there is a small sieve under it, or the weight of the fat will pull it right into the jar.

Ask me how I know that? Go ahead! 😂

Seriously, though, don’t use a coffee filter. It takes forever for the fat to drain through. Things would start cooling down too much, and the fat needs to still be hot or it’ll all clog up.

Use a small sieve with a very fine mesh. That will work much better!

I had sanitized a full dozen 500ml/pint jars, just in case. Once all the solids were filtered out, though, I filled almost 7 jars.

While these will not be processed in a canner, I still did all the things I normally would if I were going to process them, including wiping the edges with vinegar, and finger tightening the rings.

Once those were done and set aside to cool, it was time to work on the cracklings. These were cooked at medium low heat for several hours.

As more fat was rendered out, it would start to foam up like this.

This picture was taken about about half way through the cooking process. I set up a chair in the kitchen while doing this, since it needed to be watched over and stirred so often.

I cooked it down until it looked like this. Deciding when to stop was pretty much based on scent. Once things started to smell like things were starting to char a bit (the tiniest pieces could potentially start burning), I figured it was good enough!

The cracklings were then scooped out, as much as possible, onto a baking tray lined with paper towels. Then the last of it was strained into another 500ml jar.

Look at that difference in colour!

The last jar was filled more than I normally would, but I didn’t want to leave such a small amount in the pan. It didn’t need as much of a head space, as it got a twist lid, instead of a canning lid and ring. While it’s cooling down, the lid is simply resting on top, to keep the dust (and cat hair!) out. As the other jars cooled, I even heard some of them pinging, but I didn’t want that with the plastic twist off lid.

The jar from the cracklings will be used first, and then the one that has the least in it – which you can see in the photo is cooling down quite a bit faster than the others! Lard is a neutral flavoured fat, but that last jar will likely have more of a flavour to it. It should be interesting to try it out and compare.

Here are the cracklings – after being flipped. It was too messy to try and take photos of the process. I have several of these 9×13 baking trays, so to flip it, I covered the top of the cracklings with more paper towel, put another baking tray on top, upside down, then carefully flipped the whole thing. Once flipped, the grease soaked paper towel was removed, scraping off as much of the stuck cracklings as I could, and thrown away.

More paper towel was added over the top.

Then, because we have cats, I added another layer of paper towel, set a clean baking tray on top, then weighted that down with the slow cooker (cleaned and washed, of course, ready for the next batch!).

Tomorrow, I’ll salt the cracklings and put it in a jar, to be added to as the other batches are finished.

I will stick to doing just one slow cooker batch at a time. It’ll just be easier that way, even though it’ll take longer. Each batch is a 2 day process! I’m pretty sure I can do the rest of the fat in two more batches. We might start running out of pint jars that aren’t still sealed in their packages. I want to save those for when we’re actually processing things in a canner. We can move up to the 750ml jars if we have to, though.

This one batch, which started with enough cubed fat to fill the slow cooker, gave us 7 pint jars of white lard, plus one pint of golden crackling lard. If the other two batches end up similar in size, we could have the equivalent of 21 pints of white lard, and 3 of the crackling lard.

We don’t normally buy lard. It really came down to the budget. Now that we’ve got it, it should be interesting to see how much we actually use it. That will help us decide if it’s worth doing this again, in the future!

The Re-Farmer