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How to Make Tallow Part 4; Canning Tallow for Long Term Storage

Updated: Jun 27



Canning tallow allows you to make larger batches at a time and take advantage of good deals you come across without taking up your valuable refrigerator/freezer space.

If you wanted to use this for human consumption you would want to can it the same way you would broth. For a quart jar, it would be pressure canned for 25 minutes at 10 pounds of pressure (at sea level). We are just doing this for soap making so we are using a hot seal method.

For the canning, you will need to cut the tallow into large chunks and bring it to a gentle boil in a pan. This additional step allows any extra water to be boiled away.

I like to use a splash guard to reduce the coating all over my kitchen and save my skin. Remember that this is pure oil and if it boils over it can start a grease fire. Do not use water for a grease fire, flour, and baking soda work well to put it out. They also make specific grease fire extinguishers that can be purchased.

Strain it through a cheesecloth, and pour it into a hot jar.

I heat my clean jars in the oven at 250 degrees.

I also prepare my lids in boiling water on the stove.

Place the lid and ring on right away and tighten it down. (Be sure not to touch the bottom of the lid as you are holding it.) There is a slightly higher chance of spoilage without pressure canning it but so far I have had no issues with it. Remember if you are planning on consuming it the pressure canner is necessary for food safety.

Allow it to sit on the counter for 24 hours. At this point, you should be able to see if it is sealed or not by seeing if the button on the lid has been sucked down. Any that haven’t sealed can be stored in the refrigerator or freezer until they are used. The rest just need to be washed off and placed in a cool, dark location where they should be good for at least 3 years. You’ll notice that the color lightens up dramatically as it cools.

The beef is a buttery color and the alpaca is more of an off-white.

You will also find that each kind of fat and each animal is slightly different. I have even heard that the time of year and diet can make a difference.


You now have preserved tallow for the future in your pantry.

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