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Prepping fats is the hardest aspect of food storage for me. I love to bake, and I feel like having comfort food is important as a morale booster. I have started adapting my recipes to utilize “storage” foods, but so many of them call for vegetable oil. Can anyone help by advising if there is a good way to keep vegetable oil so it doesn’t go rancid? Thanks!
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Clarified butter or ghee canned lasts a long time. As for fat we always have fresh pig lard we render and make soap,suet, grease for cooking.
The favorite butter alternative here is bacon fat from frying with some soya sauce, Worcester sauce and fresh scallion on bread.. Yeah heart surgeons night mare. Average day is 7 k in calories burned just working farm.
All oils go rancid best controls are low o2 and cool temperatures with no light.
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Unless you are growing ‘black’ oil sunflowers, you are wasting resources and time.
The seed sunflowers use/waste more resources to grow the big heads, the tall stalk, etc.
Start saving your bacon grease (oil) and putting back olive oil. Crisco also has a decent “lifespan”.
Lard is another way to store “oil”, especially if you can keep it cool.
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We are at high altitude with a basement that is cool to COLD year ’round. Barely above freezing in winter….so that’s an advantage a lot of folks don’t have. I’ve had great luck with olive oil….in small bottles so there isn’t a lot of time exposed to air. We have some Crisco, which seems to survive anything. No longer made from cotton seed pressing…. We have lard stored also. Other oils we just rotate and have never had any of them rancid. Do not eat rancid oils….they are toxic.
OldMtWoman
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How to Make Cold-Press Oil
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Nobody has a basement where I live. Can you store olive oil in a refrigerator? Can you freeze olive oil and the other fats mentioned?
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Dunno , all I know , is that they have pulled up olive oil from Roman shipwrecks , that was still edible ……….after being on the ocean floor for 2000 years .
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Yes, you can keep any fats in the freezer, if you have the room. But….I wouldn’t put glass bottles of oil in freezer. Not sure if they will even freeze solid but don’t chance it. We have kept olive oil in the refrigerator tho. That works but I’ve heard it’s not pure olive oil if it gets clumps in it. Meh, clumps go away when you set it out at room temperature.
It’s air that does the damage too. Don’t let air or light touch your oils.
OldMtWoman
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During the winter, sometimes the pantry gets cold enough the oils become solids.
in this post I rendered pork fat, and then cooked pork chops in the lard, poured it all into a canning jar, sealed it. Put it in the pantry for a month, reheated it and the chops were fantastic!
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Good post.
this is something I need to bulk up on more.I’m short on natural lard like hogs but that might be changing. Some Family got a place few miles away and is starting raising hogs. I’m gonna castrate Friday for them. Might see if I can throw in and add one for myself
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