As mentioned elsewhere, when canning beef broth I no longer skim off the fat first, but leave it & can it all together (broth & fat). Once it's cooled in the pantry, the fat raises to the top & solidifies. This way you don't have to worry about a large amount going rancid before it's used....just what's in the jar. Usually 1-3 tablespoons.
Right now we have about 2 gallons of vegetable oil, 2 gallons of extra virgin olive oil, and a couple canisters of shortening/lard. I also have a small canister of bacon grease on the counter to be used or added to as needed. Along with the fat in the jars. Also lots of butter in the freezer.
I use different types of oil or fats for different stuff and that way it all lasts longer. It's also possible to cook using a little water or broth instead of fat/oil......depending on what you're cooking.
Another thing I've tried, is to cut off any extra fat from meat & heat till it melts as much as it will & use that to cook with. If there isn't enough for what I need, I will add some type of oil or whatever, but I don't use as much.
Right now we have about 2 gallons of vegetable oil, 2 gallons of extra virgin olive oil, and a couple canisters of shortening/lard. I also have a small canister of bacon grease on the counter to be used or added to as needed. Along with the fat in the jars. Also lots of butter in the freezer.
I use different types of oil or fats for different stuff and that way it all lasts longer. It's also possible to cook using a little water or broth instead of fat/oil......depending on what you're cooking.
Another thing I've tried, is to cut off any extra fat from meat & heat till it melts as much as it will & use that to cook with. If there isn't enough for what I need, I will add some type of oil or whatever, but I don't use as much.
