Lard, how to can...

We recently went to our local Mennonite butcher to get a pound of un-hydrogenated lard for making pie crust. According to the 10 year old young lady working the counter that afternoon, all they had were 10 pound tubs, at a good price.
We don't use that much but were at wits end, with cash, and really wanted to make a rhubarb pie from last years frozen stock.
I did a quick Google on preserving/canning lard and am undecided as far as hot water bath/or pressure canning... any thoughts or experiences?