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Cooking Oil Prep

3501 Views 24 Replies 15 Participants Last post by  Prepared One
While fixing my dinner tonight I realized I didn't have very much cooking oil on hand. Lot's of food stores but not enough oil.

Out of curiosity what types of cooking oil and how much do most of you store?
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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.
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I like olive oil and coconut oil, and realize shortening isn't the healthiest by any means but if we're talking about a super serious long term shtf (more than a year), I know I'll need something, because we're not going to be blessed with any livestock to slaughter here.

From Wendy DeWitt's wonderful blog
Everything Under The Sun: February 2011
Fats and oils are difficult to store in a long term supply, but your body needs them to stay healthy. I've exchanged oil with shortening in my storage because shortening has a much longer shelf life.
In January of 2006 (5 years ago) I bought vegetable shortening in 3 types of containers;
1) a hard metal can with a metal lid that had to be taken off with a can opener (which I don't think they make anymore)
2) a soft cardboard type container with an aluminum lining inside and an aluminum peel off lid protecting the product
3) a soft plastic container with a soft, white peel off lid protecting the product.
The shortening in containers 1 and 2 were still fresh but the shortening in 3 (the plastic container with the white peel off lid) was rancid.
(I was told quite a few years ago that shortening in the metal cans would last pretty much I'm going to wait at least another 5 years before I open another one of those.)
I can re-seal the good shortening that I've opened (and greatly extend it's shelf life) by melting it on the stove and carefully pouring it into quart canning jars while it's still hot and immediately placing the lids and rings on them. (I had 9 pounds of shortening and it filled 5 quart jars) Make sure the rims are free of any oil. As it cools, the lids should make that great "plink" sound and seal. If it doesn't seal, you can re-heat the shortening in the jar until it's quite hot and then replace the lid and ring. You can also vacuum seal the jars that don't seal after they cool. With the shortening in quart jars, you can see if they start to discolor and go rancid.
The Crisco brand shortening had the aluminum lined containers with metal bottoms and aluminum peel back lids. The WalMart house brand had the aluminum peel back lid but the container was made from the white plastic and was not aluminum lined inside.

From youtuber "horticultureandhomes"
The shortening experiment:
And Katzcradul who is a food storage queen, imo.
That is a great idea, but I'm not sure I'd use regular canning jars......just to save them for other stuffs. But using saved store jars from pasta sauces, pickles, salsa, etc with the rubber seal undamaged, simmer them a few minutes before putting on the jars and then use the vacuum sealer if they didn't seal.

I have used saved store jars for canning things like pickles, jams & salsas with no problem, so using them for fat would make sense too.
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