I was at work and wasn't able to put much detail in my comments.
My reasoning behind not canning oil/tallow or lard is the heat.
If it is 300 F botulism spores will die in no time at all.'
Lard smoke point is 370F
Spores die in 3 minutes at 250F
I have a strap fluke meter probe that goes around pipe to check temperature.
I will test in on a jar after the hot oil is poured in to see how hot the thing is.
One other thing with lard or tallow I pour it from the main cooking pot through a strainer into another pot.
This pot is then brought up to a very hot temperature to make sure all water is out.'
While hot it goes into heated jars of 200F lid and ring put on.
Let cool then frozen the next day.
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