Perserving Lard

[TWP]

This short article discusses canning lard. 

My own experience has been less than successful, with commercial lard.It goes rancid quickly unless keep at low temperatures.

I do keep hamburger grease in small containers in the freezer and they last for several months.  SImple refrigeration is NOT enough to prevent mold on hamburger grease.  Also, the temperature at which hamburger is cooked is too low to do a true "fat rendering".

 If you don't have a cool "larder" to keep it, then refrigeration is the only choice if you don't want a lot of fire starter grease.
I'm not saying this is a bad use for old lard and grease, but I had intended to use it primarily for cooking...

https://myadventuresinselfreliance.wordpress.com/2015/12/19/bottling-lard/

Note the comment about filtering your homemade lard.  I'm not sure this is a real solution to the rancidity.  My opinion is that keeping it cold is more useful than filtering..  If you use it quickly enough, then the problem never appear.