Salt the fat in the water

Relatives in the village keep a large farm, a whole pig farm. Part of the meat products goes to the market, and part settles for home use. Or it is distributed to relatives who love to eat, but do not like the smell of village manure. Relatives like me cook different food from village goodies, sometimes created according to farm recipes.
In order for the lard to be stored longer and not "rust", I was taught how to preserve lard in marinade in cans.
Marinade is a saline solution, brine is prepared at the rate of 100 g of salt per liter of water. We will prepare a large container for brine and sterilized cans for spinning. Metal lids will be treated with boiling water.
Boil the required amount of water with salt. The fat should be cut into pieces, so that they pass through the neck of the jar and freely get out of it (otherwise you will be like that fox with a jug of okroshka). The chopped fat is lowered into boiling brine and left for 5 minutes. We take out the boiled pieces, put them in glass jars and pour the brine along the edges. We close the lids for preservation and put them upside down. The cooled billets should be stored in the cellar.
Lard in this marinade is stored for a long time without losing its taste qualities. When serving it on the table, you can cut or chop garlic, sprinkle with black fragrant or red pepper.