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This week I rendered lard from a slaughtered pig. The fat was saved in vacuum seal bags and thrown into the freezer for later. Once defrosted, I chunk it up in small cubes (using only the leaf fat cutting out any blood clots) and then add a thin layer to a thick bottom stock pot with about a 1/4 inch of water on a low-medium heat. Once it starts to "melt" down or render its fat, I added the rest of it. It gets stirred frequently to prevent any kind of scorching. I only fill it to about 3/4 full cause it can boil over. The cracklings, which is fat that does not render, will float to the top at first and then once rendered down, it will finally sink down. Your lard is ready to put up once these have gone down to the bottom of the pan and is at least 255 F, it will probably be more than that though. I pour mine thru a cloth lined colander and into a crock and store it in the outside dairy fridge, but if you have a root cellar that would be a perfect area. If done correctly and you make sure all the water is evaporated, it will not go rancid. This is great for making tamales, cookies, pie crust or whatever else you make with shortening. It will shrink up when it cools down.
 
Danil54grl said:
This week I rendered lard from a slaughtered pig. The fat was saved in vacuum seal bags and thrown into the freezer for later. Once defrosted, I chunk it up in small cubes (using only the leaf fat cutting out any blood clots) and then add a thin layer to a thick bottom stock pot with about a 1/4 inch of water on a low-medium heat. Once it starts to "melt" down or render its fat, I added the rest of it. It gets stirred frequently to prevent any kind of scorching. I only fill it to about 3/4 full cause it can boil over. The cracklings, which is fat that does not render, will float to the top at first and then once rendered down, it will finally sink down. Your lard is ready to put up once these have gone down to the bottom of the pan and is at least 255 F, it will probably be more than that though. I pour mine thru a cloth lined colander and into a crock and store it in the outside dairy fridge, but if you have a root cellar that would be a perfect area. If done correctly and you make sure all the water is evaporated, it will not go rancid. This is great for making tamales, cookies, pie crust or whatever else you make with shortening. It will shrink up when it cools down.
Click to expand...

"thick bottom stock pot with about a 1/4 inch of water" I never tried it that way, I always used a double boiler without adding water in with the fat, I'm going to have to try it your way.
 
PLEASE HELP: I might buy a brand-new 55 gal. water barrel from Walmart. They're about $72. I will be storing it inside of my apartment, so no freezing, but I would like to know how to prepare the barrel/water for long-term storage. There's no way I'm going to try to dump and refill that much water every 6 months, due to the weight issue.

One of the reviewers for a Coleman 5 gal. water container gave advice on long-term storage. Here is part of what he wrote...Please let me know if any of it is valid info:

  • The jug is very durable, sturdy and will carry and hold 5 gallons of water for a very long time if proper use of a preserving agent is used. Drops sold in many retail chains that state they contain Tetraglycine Hydroperiodide are good for treating water only for bacteria not for storage, only tablets or drops that contain Sodium Hypochlorite should be used for water storage, or some other agent similar to Sodium Hypochlorite.
  • Proper care should be utilized when filling the container, rinse first, then eject the water, then fill to within 3 inches of the top, add drops, cap carefully making sure threads are properly aligned, then shake repeatedly and the cap interior covered in water while shaking, secure the cap lightly and allow small amount of water to escape to coat threads, then secure completely, port water through the main valve, then turn over and port water from the airflow valve. This will sanitize all ports as well.
  • Label with ink marker the date you store the water and the expire date, if opened prior to date retreat, and store again, making note of dates, 5 years usually for treated water.
  • Store water in a cool, dry, dark place, never outside.
  • Check the container every 6 months to assure it is secure and no leaks, making sure the water inside is intact and not able to leak from it through the ports, making sure the valve is in place and secure.
  • Making sure the container is clean and free of dirt, dust, animal waste and any other debris is always a good plan. Clean the exterior with a combination of 1 gallon warm water to 1 cap full of bleach.
  • Never, ever, rinse the interior with soap, bleach, or any other chemicals if you intend on using it for long term water storage.

I used red on the parts that I'm most interested in knowing about.

Thanks in advance for any replies :)
 
Danil54grl said:
This week I rendered lard from a slaughtered pig. The fat was saved in vacuum seal bags and thrown into the freezer for later. Once defrosted, I chunk it up in small cubes (using only the leaf fat cutting out any blood clots) and then add a thin layer to a thick bottom stock pot with about a 1/4 inch of water on a low-medium heat. Once it starts to "melt" down or render its fat, I added the rest of it. It gets stirred frequently to prevent any kind of scorching. I only fill it to about 3/4 full cause it can boil over. The cracklings, which is fat that does not render, will float to the top at first and then once rendered down, it will finally sink down. Your lard is ready to put up once these have gone down to the bottom of the pan and is at least 255 F, it will probably be more than that though. I pour mine thru a cloth lined colander and into a crock and store it in the outside dairy fridge, but if you have a root cellar that would be a perfect area. If done correctly and you make sure all the water is evaporated, it will not go rancid. This is great for making tamales, cookies, pie crust or whatever else you make with shortening. It will shrink up when it cools down.
Click to expand...
I'm not much of a baker, but it's probably a good skill to learn if shtf. Right now I can just go to Walmart and buy a pie crust. I believe there's a good chance that won't be an option one day.
 
Not being in the US but being a Brit where if its not raining its about to and never being far from a stream I focus more on FILTERING water rather than storing, I do keep about 80 litres in 4 water containers but my focus is on making sure my water is pure so I keep a Berkfield water filter on the go at all times. Is Ohio hot and arid? temperate or wet? does it rain a lot?. Filtered chlorinated or bleach treated water kept out of sunlight will be safe for years though it may go a little flat.

Will the floor of your apartment take the weight of a 55 gallon barrel of water?

Personally I believe you should store water in containers you can lift so 10 to 20 litre containers are easier to move AND STORE, and you dont have all your eggs (water) in one basket, and its easier to spread multiple water containers around the apartment
 
Northern Raider said:
Not being in the US but being a Brit where if its not raining its about to and never being far from a stream I focus more on FILTERING water rather than storing, I do keep about 80 litres in 4 water containers but my focus is on making sure my water is pure so I keep a Berkfield water filter on the go at all times. Is Ohio hot and arid? temperate or wet? does it rain a lot?. Filtered chlorinated or bleach treated water kept out of sunlight will be safe for years though it may go a little flat.

Will the floor of your apartment take the weight of a 55 gallon barrel of water?

Personally I believe you should store water in containers you can lift so 10 to 20 litre containers are easier to move AND STORE, and you dont have all your eggs (water) in one basket, and its easier to spread multiple water containers around the apartment
Click to expand...
Great points about smaller containers. Both on portability and spreading it out so if some got damaged or stolen you would still have some.. Funny, I never thought of water as a valuable item before. Post shtf , clean drinking water would become the most important thing going.
 
Brent, even now in both the US and UK we should be filtering our own water, In Devon UK a few years back some idiot acidentally dumped a truck full of aluminium sulphate into the wrong tank and poisons hundreds of people, recently in the UK Lake district E coli got into the water system and 200,000 homes had to use bottled water for 11 weeks. In Flint Michigan the tide wads gave lead poisoning to the population by drawing water from a dirty river just to save money. NOT TO MENTION ISIL / AQ promising to use bio weapons in our water supplies.

As for storing water, its GOOD but its better if its portable for either Refilling or Bugging out, even Mel should think about one of those little fold up pullable trollies RV Home users have for pulling 5 gallon water cans around with.
Aquarius-40-litre.jpg
transit-trolley-for-your-camping-equipment-30.jpg
1-605.jpg
 
I agree, our municipal supplies aren't foolproof. Even a water line break can contaminate the lines for weeks. I don't want to think about how insecure the small towns are from sabatouge. We filter everything we drink, even the dog gets filtered water. Most species on the planet are smart enough to not pee in the water before they drink, so why do we dump sewage into our rivers?
 
When our son was born 18 years ago the first thing we bought was a Berkfield and apart from new filter candles each year for under $20 its filtered every drop of water we have drank or used in cooking.
 
there's way to much oxygen in the water here right now.and thats because of the tornado we had last friday..so i boiled 3 gallons of water yesterday evening.then let it sit and cool untill i knew i can poor it into 3-1 gallon jugs that water had come in..
 
Northern Raider said:
When our son was born 18 years ago the first thing we bought was a Berkfield and apart from new filter candles each year for under $20 its filtered every drop of water we have drank or used in cooking.
Click to expand...
I use a filter on the fridge for drinking and cooking so the berkey is really just for emergencies. Ive never used it yet, and hope we never need to, but am very glad to have it. I would like to get some extra filters for it, but haven't researched how to buy them yet. I'm sure it will be effective to drink the creek water here in a pinch.
 
Well, I mentioned that my son and I have started a buisness this year. I didn't expect to really get busy for a year or so, but we have done really well. We've done so well that I just gave notice to the job I've had for the last nine years. I was kind of semi retired, and liked the benefits I got from a job I can't say I really liked, but was ok with. Anyways, I'm jumping full time into our electrical business now. Wish me luck!
 
Brent S said:
Well, I mentioned that my son and I have started a buisness this year. I didn't expect to really get busy for a year or so, but we have done really well. We've done so well that I just gave notice to the job I've had for the last nine years. I was kind of semi retired, and liked the benefits I got from a job I can't say I really liked, but was ok with. Anyways, I'm jumping full time into our electrical business now. Wish me luck!
Click to expand...
Congratulations! I need to hire an electrician soon to wire my house, barn and workshop. And to hook up my solar system. Too bad you live so far away.
 
Arcticdude said:
Congratulations! I need to hire an electrician soon to wire my house, barn and workshop. And to hook up my solar system. Too bad you live so far away.
Click to expand...
From the pictures it would almost be worth it just to enjoy the area! Just FYI, wiring a house is really easy. You could get a book that shows it pretty clearly for diy. I'd be happy to give you some pointers as well.
 
PLEASE HELP: I might buy a brand-new 55 gal. water barrel from Walmart. They're about $72. I will be storing it inside of my apartment, so no freezing, but I would like to know how to prepare the barrel/water for long-term storage. There's no way I'm going to try to dump and refill that much water every 6 months, due to the weight issue.
Click to expand...

Should get a barrel that has a spigot attachment (so you can easily drain it with a hose). If you have a Tractor Supply near you (or similar store), should find one for about the same as the WalMart price.

Be sure your floor will support it. Filled, it's nearly 500 pounds! (so at least nobody will steal it, lol).

Definitely don't wash it out with any cleaners.

I just use a capfull of bleach for every 10 gallons of water, and never have a problem with it.

Sorry, but you really should drain, refill it about every 6 months (I personally do 4, but it's warm here).

I also raise mine up on cinder blocks, so I can easily put a bucket under the spigot to take the water where it is needed.
 
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