Thanks for all the great information greeneyes. Especially on cocoa and lard. I wonder if I can can lard like I do butter...since I don’t have a vacuum sealer.
I have never canned butter. How do you do it? I suspect that if it works for butter, it would work just as well for lard. Make a batch and see?
Let me tell you my granny owned a restaurant, and her cook always made the very best tasting pie crusts with lard.