FYI, that fat layer is doing nothing to prevent microbial incursion and will turn rancid if left at room temperature not properly sealed. Proper home canning pr

FYI, that fat layer is doing nothing to prevent microbial incursion and will turn rancid if left at room temperature not properly sealed. Proper home canning procedures should leave a good, sterile seal though (or just freeze it, which is what I do).