When I made a beautiful pork butt last weekend I had so much clear fat in the roasting pan. I ladled it into a jar not sure if to save or not. I'd not done that before and just wanteed it contained to toss. As you can see from the image the fat rose and at the bottom are congealed juices. I think the fat is sealing the juices, but should I freeze or ok to store in fridge. i do wantt use the bottomllayer but don't want to puncture the "seal". The pork sat on orange w/ rind slices and rosemary sprigs, and was rubbed with garlic and Mexican oregano. I used a bit of the fat this morning to saute onion and garlic for my crock pot split pea soup. The kitchen smelled wonderful so I'd lke to keep the jar, safely, as I foresee excellent uses. Pleny of room in both fridge and freezer.Thoughts?
(i rotated it enough to make me dizzy and it keeps thumbing its nose at me - but I think you get the point)
