Part 1 of 2
By Kellene Bishop
Here it is…everything you need to know about storing oils and fats
Every chef knows the value of having the right oils and fats on hand in order to ensure unlimited culinary possibilities and any nutritionist who’s worth anything understands the necessity for quality fats in our diet. But most of us face a dilemma in purchasing the right kinds of oils which provide us with long shelf-life, affordability, and taste. I’m sure that most of my Preparedness Pro friends have been assaulted at one time or another with that terrible smell of rancid oil as we open a container that’s been hanging around in our pantry for a while. I don’t care if your sinuses have been stuffed up for a year, there’s no one that can ignore that nasty smell! Whew! But the truth is oils and fats aren’t exactly the golden child of long-term storage given current production and packaging standards today. Most are very susceptible to going rancid as a result of oxygen exchange. In many instances we purchase cooking oils without understanding that they are already in the first stage of being rancid as is the case with Canola oil and any other hydrogenated oil. Did you know that much of the restaurant industry actually adds a fragrance/deodorizer to their cooking oil (i.e. deep fryers) so that they can get extended use out of it while masking the rancid odor that would typically be present? Anyway, enough about all of that. I’m sure you’d prefer to learn everything you need to know about properly storing cooking and baking oils and fats. Sure. No problem!
I realize that many of you resort to purchasing powdered forms of butter, shortening, etc. I see the downside of such practices as creating more stress as most just purchase these items and then sock them away somewhere like a squirrel. If we don’t practice working with what we have, then we’re just begging for some misery. I’d hate to have that moment of misery coupled with a time of crisis which causes us to pull these things out of storage in the first place. Furthermore, I’ve cooked with such items; they are a bit tricky when it comes to delivering the right taste and texture and I certainly haven’t been successful yet in using these powdered versions for EVERY type of cooking I need such as sautéing and deep frying. Plus, they are so much more expensive that the products which they replace. Paying too much for something always drive me crazy. So, my two cents is sure, incorporate them if you must into your long-term pantry, but you’ll be happy to know there are a lot of great alternatives that are easy and significantly less expensive.
SHORTENING
Shortening has a much longer shelf-life than regular cooking oil but you can get it to last years and years past its expiration date if you use employ your choice of a few simple strategies.
1) Don’t purchase shortening that’s packaged in plastic or cardboard containers. Neither materials are oxygen-proof. Ideally you want shortening packaged in all aluminum or at least have the aluminum lining in the container.
2) “Repackage” shortening in canning jars by slowly melting it into a hot liquid state, pour it into the jars, wipe the rims, and then place sanitized lids and rings on top. You’ll hear that satisfying little “ping” just like you would with regular canning. If for some reason you don’t, then just repeat the process making sure your oil is that much hotter. It’s important that you do a slow melt though, otherwise you’ll only hasten the degradation of the shortening. This method allows you to store shortening for decades so long as everything is clean and you store them in a cool, dry, and dark environment. An added benefit of using this method is that by using smaller jars such as pints, you’re not exposing as much of your shortening to oxygen once you open it, PLUS you can get it to last even longer by using your FoodSaver method for resealing Mason jar once you’ve opened it. (And if you find yourself in a “lights out” scenario, you can rig a simple tire pump to reverse the flow of air and simply attach the tip of the pump to the FoodSaver Mason jar attachment and then reseal it that way.)
3) You can purchase the “butter flavored” shortening bricks and fill a half-gallon Mason jar with the whole unwrapped brick and then seal the jar using your FoodSaver and the Mason jar attachment. Remember, you can reseal the jar over and over again using this method and you can use “used” canning lids for this method.
BUTTER
Now let’s talk butter. There are several ways that you can ensure that you have butter on hand—a MUST in my household; never margarine due to the hydrogenated oils therein it doesn’t have a worthwhile shelf-life.) Every time I go to Costco or Sam’s Club I purchase a package of butter. When I get home it goes into our spare refrigerator or one of our freezers. In a long-term lights out scenario, I can easily bottle the butter either on the stove or via my solar oven, which is the preferred method for taste, texture, and absolute safety. Another thing you can do in order to use your butter much like you would cooking oil is to melt it and then let it cool and then scrape off the fat/solids off the top. The remaining part of the butter is clarified butter. Since you’ve removed the fat solids your butter won’t burn at high heat like it would otherwise.
I usually store these fat solids in a jar in the refrigerator, but you can also can the fat solids(just like you would regular butter) and you can bottle the clarified butter using the same directions for canning shortening—nice and warm, fill the jar, wipe the rims, and place sanitized lid and ring on, wait for the “ping”. I use the separated fat solids in my baking; they deliver a beautifully tasty butter flavor and I love the texture. Now that I’ve started making dog and cat food quite regularly, I don’t take the time to bottle butter. My strategy is that since the butter will keep without refrigeration just fine for a few days, if I need to, I can bottle it if we’re in for a long-term power outage scenario. I’ve got a couple dozen jars of it and for now that’s fine with me. You can read more about how to bottle your butter here. By the way, the USDA and most extension services tell you that you can’t bottle butter—blah, blah, blah. There. You’ve been informed.
OLIVE OIL
Olive oil has been around for centuries—long before air conditioning and refrigeration came along; it was a key asset to the eating habits in numerous civilizations long before the technology existed to do multiple presses to extract even more olive oil. This new technology can confuse us as to which olive oils are best to have on hand for the longest shelf-life and the ideal taste. Other
For best shelf-life, select virgin olive oil or extra-virgin olive oil. You’ll see some brands brag about being “cold-pressed but truth be told, “cold-pressed” is really a marketing definition as opposed to a standard technique, however, such a marketing term is not permissible if the olive oil was extracted in any way that requires heat., heat, solvents or pressure are used for subsequent oil extractions, which compromises the taste, nutrients and most certainly the shelf-life of the oil. Virgin olive oil standards do not use any heat or solvents. As such, virgin olive oil is just fine for you to purchase. You can get extra-virgin olive oil which really just means that it’s gone through this evaluation for taste, texture, and acidity. (The higher the acidity the better–max acidity (oleic acid) of 1g/100g – 1% with maximum peroxide value mequiv 02/kg of 20), making it ideal to consume raw on top of a salad or with your favorite bread. In my house we cook with the virgin olive oil and we “dress” with the extra-virgin olive oil. Pure, refined, or fine olive oil are all inferior to the aforementioned types of olive oil as they incorporate solvents, heat, and other methods to extract the oil.
When you purchase olive oil, you might want to select your container from the back of the shelf where it’s been exposed to sunlight the least. Also, the olive oil that’s sold in dark colored jars or metal jugs that are sealed will receive the least amount of exposure as it makes its way to you. However, you can purchase olive oil in clear glass jars and so long as you store it in a cool, dry, dark place you can mitigate that light problem. (54 degrees or less is ideal for long olive oil shelf-life). When I open one of the large, warehouse sized containers of olive oil, I simply fill a small bottle that I use for cooking and store it AWAY from the heat of the stove or other heat sources.
Since I often use coupons to lower my olive oil purchases, I’m frequently purchasing the smallest size for the best savings. I then bring the small bottles home, wrap them in layers of newspaper and then put them in a 4-gallon bucket for storage as they don’t sit very well on the shelves. Putting them in a bucket like this also protects it better
Stay tuned for Part 2 tomorrow:
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For any questions or comments on this article, please leave a comment on the blog site so that everyone can benefit! © 2013 Of COURSE this post is Copyright Protected by Preparedness Pro/Kellene Bishop. All Rights Reserved. NO portion of this article may be reposted, printed, copied, disbursed, etc. without first receiving written permission by the author. (Then again, laws are only as good as the people who keep them.) Preparedness Pro/Kellene Bishop will pursue all violations of these rights just as vigorously as she does any of her other freedoms, liberties, and protections.
Kellene,
Under butter, you were going to share a link but you must have forgotten to, here: “You can read more about how to bottle your butter here. By the way, the USDA and most extension services tell you that you can’t bottle butter—blah, blah, blah. There. You’ve been informed.” Would you be so kind as to share the link?
You rock!!!
Yup, Lost my brain for a moment… the links are in there now. Thanks for your patience with my “sometimers”
The links are not opening up the pages on bottling butter.
I really like velvetta! I was wondering what would be your advice as to storage?
I store it as it is in its box, however two of my readers actually melt it, then put it in 1/2 pint jars (hot) and then seal it and they say it’s just fine and dandy. I haven’t tried their method yet though because I’m lazy.
Thanks for the info on butter and olive oil. My husband has heart disease and I have pretty much eliminated all hydrogenated products from our diet, so I don’t store Crisco. It’s pretty lethal. We don’t even eat Kraft processed cheese. But in a SHTF event would hydrogenated fat be better than nothing for the rest us? Save the butter and OO for my husband? I have reallty been wondering and worrying over this.
I think you’ll find other options in Part 2, Cindy. Stay tuned.
I read a report from one of the big international science groups(I remember it to be a respected group but can’t for the lie of me remember the name)
They said that there is no acceptable limit of trans fat that can be consumed.The only other thing I have ever heard of not having an allowable limit is radiation exposure.
So I would say no, these man made oils would not be OK for anyone anytime.
I have to agree with you, Robert, that transfats are the biggest health problem instigator. But I’ll still have it on hand for 1) familiarity 2) cost effective (vs. coconut oil) 3) I already have it on hand before I got smart on the issue and 4) I can’t convert “everyone” to that method so I need to at least be knowledgeable in giving folks ways to store it safely.
You have answered many questions I had in this regard. I have read several reports that say No to canning butter..I say its worth a try. Thanks for clearing up the issue. Have I told you how much I appreciate what you do? God Bless!
I’ve posted a link to the article I wrote in response to the argument of not canning butter.
Dia: By all means try canning the butter! It’s easy, oh so easy, and the peace of mind knowing you have butter in your food storage is wonderful! The instructions given in this article are spot on. Happy canning!
What do you know about storing coconut oil? It has a longer shelf life in general, but also the most health benefit of any oil, essential to have on hand in any stage of life. Any experience with long term storage of this liquid gold?
Stay tuned for part 2.
We store olive oil, coconut oil & butter. But we also render lard and tallow and can it. I usually get free to cheap. Rendering takes time, but you don’t really have to watch it, strain into jars, wipe rim, cap and flip over while hot onto a towel. Seals on its own and stores for years….that is if you don’t use.
Pies made with lard
Homemade french fries, fried in tallow…the best!
These are now considered healthy fats, rich in Vitamin A!
There’s a complete article on the proper rendering and preservation of lard, the link to which you can find at the bottom of this page under the heading “Rendering and Preserving Lard.”
I have bottled butter in the past but after a few months, found dark streaks going through it and assumed it was mold. I followed the method of simmering the butter in a pan until all the solids were cooked out, poured off the clarified butter into hot, clean jars and capped with sterilized lids. Any idea what I did wrong? I will definitely try the solar oven method.
Thanks for your great advise. I have learned a lot from you.
I’d have to ask so many questions and get answers with certainty to really troubleshoot that problem, Connie. Sorry. All I can say is that I’m certain that MY instructions are well-practiced and will provide good results if followed closely. Since butter is a dairy product, it doesn’t make sense that it would get mold, let alone appearing as streaks in the jar as that’s not how mold behaves. Raw milk doesn’t actually spoil, it just moves from one stage to another. I would expect similar results with butter, especially hot butter. So I suspect there was something else introduced into the canning process. I’ve found the solar oven process to be much more foolproof amongst my readers so hopefully it will be a positive experience for you too.
You won’t store margarine due to the hydrogenated fats but you store and eat shortening, I’m confused? Not trying to be difficult, just honestly confused?
Also why didn’t you mention coconut oil, it’s wonderful! It can store for over 5 years it’s great in foods, on the skin, etc. And it’s a healthy oil which is an amazing plus! …wait as I am typing this I see there is a part two, never mind I will be patient and wait to see what you talk about.
I have got to try and can my own butter that sounds amazing! I use beans in place for butter in my baking and it’s great (half beans and half oil for the amount of butter called for). So far baking is healthier and no one can detect the slightest hint of beans…mmwwahahahaha!
Great post and very informative as always, you’re so thorough and I learn so much from your site!
Thanks!
How about me writing for the benefit of all of my readers? Just because I’m not a fan of shortening doesn’t mean that I won’t discuss how to do it and margarine just isn’t a possibility. It just doesn’t store well over 2 years. So I don’t confuse any other readers I’ve made a clarification in the article to that effect. As for the rest of your comment, there is a part 2 that’s coming up tomorrow which will address coconut oil. Can’t talk about fats and oils without addressing my favorite one, right?
You Tube has a few videos on canning butter.
Im a newbie and love the idea of reversing a bike pump for resealing jars…but how do you do that?
I am so happy you did these articles on storing oils! Olive oil is my favorite, and I couldn’t fix a meal without butter. I’ve just started using coconut oil so I’m not real familiar with it yet. I’ve used it mainly for popcorn.
I buy extra virgin oil for eating and the “extra light olive oil” for cooking because I read it has a higher smoke point than extra virgin.
Am I making a mistake by using the light version? Do you have any problem using the extra virgin olive oil for cooking?
The light olive oil endures a solvent and heat extraction, which in my mind defeats the whole purpose of using olive oil. But because it’s been stripped of it’s qualities, yes, it does have a higher smoke point because at that point it only resembles olive oil in terms of the taste remaining after the extraction process.
You can use the extra virgin to cook with as well, but it’s typically significantly more expensive.
You mentioned using the butter fat solids for baking. Do you use them just like a stick of butter called for in the recipe without any additional liquid? How does that affect the texture of, say, cookie dough?
so long as your recipe doesn’t call for melted butter, there’s no variance necessary when using just the butter fat. Otherwise, I add 1 T. of water for every 1/2 cup of butter when it calls for melted butter.
Here’s a idea to consider for long term storage of fats after you’ve bottled it to prevent light degradation .(great idea by the way). Put a strip of masking tape down the side of the jar, then spray paint it black. You can peel off the tape to look at the inside.
This is a solar cooking idea that I tried last summer. The paint comes off after a few dishwasher runs, but for long term storage it might be worth it.
Looking forward to part 2.
It’s a bit easier to just store the jars in the jar boxes they come in, I believe. But I do use the black paint to make my own solar ovens out of the large mason jars and a block of wood.
I too have had a problem with my butter molding as Connie mentioned; but not streaks. Once opened it will mold weather on counter or even in refrigerator. I have used both solar oven and stove top method. I’m wondering if clarified butter would be stable and less likely to mold? Here in hot central Texas. I really want to get this butter situation licked but don’t know which way to go next.
Much Oblige Kellene!!!!
Clarified butter would be less volatile, but you won’t be able to use it for much more than cooking as opposed to baking without the fat.
Sounds like you’re in an extremely humid area, I’d be sure to check the humidity setting in your refrigerator. Ohio is very humid as well but I never had problems bottling butter there. You’ve both got me stumped with your different scenarios. I’m going to have to do some research now… I don’t want you to have to buy the professionally canned butter. It’s so much more expensive.
I’ll have to work on this…
Ah ha! I figured it out!!! It’s likely because of there being fat on the rim of the jar. You have to really be watchful of this when you pressure can as well…fat expelling during the pressure cooking process can compromise the seal. In fact, even if you hear the “plink” after canning it could be sealed initially but then gradually come undone and thus spoil. So, be sure that you’re not getting any butter (fat) on the rim or lid of your jars!
How do I keep the butter from getting on lid(inside) when I have to shake the jars of butter? I did have that problem with one of my jars..but I did 45 jars and only one had the black patches on inside lid.
Thank You So much for your time and help..you have given me so much useful information…I have been keeping a very deep pantry and yrs supply for about 30 yrs. finally others are doing the same, thank God people are opening their eyes
God Bless You Hun
On the lid inside? You’re putting hot lids on hot jars with hot butter inside. As such, it seals so you shouldn’t be getting any butter on the rim afterwards.
Careful of the yellow, butter flavored bricks. I used one to lubricate brass cases while reloading bullets, as it was getting dated,(I had several pounds of them stored) and it worked great. Five years later, it was still on my reloading bench, had not melted, had not gone rancid, the mice refused to even touch it, and assorted insects also stayed away. The stuff was more like axle grease, I threw all of it away. Not sure what was in it, but I believe it was pure chemical…wouldn’t want to eat it or use it except as a last resort….
grayfox114
Jars seal better if you wipe the rim with a paper towel with white vinegar on it. That makes absolutely certain that every bit of anything is off the rim. Never had a jar fail to seal that way.
Interesting article….hoping to hear a little on coconut oil, maybe tomorrow
I am just beginning to think about all this and it is a little overwhelming! thanks for your advice!
The Part 2 article is up.
Hey lady, thanks for all yr hard work! Hope yr making boat loads of $’s ! ! I would love to print some of your articles. So printer friendly would be amazing. Uless I’m just ignorant. I can so I wanted yr oil and butter artcles, even if i do remember how to do it. Bran
Thank YOU!
All of our articles are copyright protected so we do not make it printer friendly for that purpose.
“boat loads of money”…hmmm…that would be interesting. I’ve researched and written over 700 articles on here and never charged for the access to them. We do have a few advertisers and a whomping 3 books that I sell, but this is definitely a labor of love as opposed to a career. I’m just grateful that I have a husband who works hard enough to pay our obligations so that I can afford to do just this.
I like the idea of storing shortening in jars following your directions. Regarding the liquid oils, have you ever sealed the oils in jars with the FoodSaver. I am still fairly new at using the Foodsaver for jar sealing and could use some pointers as it concerns oils. Is it practical? Special steps to take in sealing? If it is practical to seal in jars, it would make sense to look for good deals on the larger plastic jugs and then repackage. Thanks for your feedback and ability to clearly communicate directions and guidelines.
I seal them the two different ways as described in the article for optimal safety. Liquids could ruin your FoodSaver just as fine powdered items without a barrier could too.
Kellene, I have been doing my butter a “little” different. I use it as my “Filler”.
By that I mean if I am canning meat, which I normally can my meats in pint jars at 10 pounds for 75 minutes, and I don’t have enough jars to fill the canner, I always melt some butter, pour into pint jars and process with the meat at the same pressure and time. My canner is always full that way…and I have the added plus of BUTTER!! Yea!!
How has the taste and textured turned out for you doing it that way, Grace? Be very careful that you’re leaving a generous amount of headroom and that the butter jars aren’t under threat of being underwater.
Kellen-the jars are not under water. I leave the “normal” amount of headspace. So far all has sealed good. The taste is okay. The texture has just a bit of “graininess” (is that a word?) but under a SHTF scenerio I could live with it. It is not the wonderful smoooooth texture of butter that I absolutely love, but like I said, it would do if there was no refrigeration and no way to get to a store. (May have to try your way, I was just worried about the dreaded B word spoiling the butter if not processed like proteins!
We make a WONDERFUL homemade yeast bread/rolls that I have to use butter on-*grin*. It is an old recipe that does not use eggs, oil or milk! Just flour, yeast, sugar, salt and water! Great for preppers! We love homemade rolls!! Yummy.
Here is bread recipe!!!!
Grandma’s Bread
3 cups warm water
1 tablespoon yeast (1 packet)(We store our yeast in freezer)
1 teaspoon salt
1 cup sugar
7 cups all-purpose flour
In a large bowl mix the yeast, sugar, salt and 3 cups flour. Add the warm water and stir with wooden spoon. Add the next cup of flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add the rest of the flour. Knead until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again before dividing. With floured hands, shape dough into 2 loaves or shape into rolls and place in greased pans. Cover dough loosely with a towel. Let rise till tall and beautiful! (About an hour, depending on the temperature in your kitchen.) Bake for 25-30 minutes in a preheated 350-degree oven. As soon as you remove from oven, brush the top with butter. Yummy!
Where can I find shortening in metal cans, like the kind we had as kids? Do they even make them like that any more?
Kim, I haven’t been able to find it that way in a LONG time–however, there are a lot of “old time” types of stores that sell products from “yesteryears” and they get such products directly from the manufacturers. You might call the manufacturers and see if they product is in such a way.
Wow am I glad to find this article! I had so many questions about this. Here’s two of them however..
1. We have a slaughterhouse nearby so I can get fresh fat to render into lard. I use this lard for making my own soap, but would it also be edible? I’ve never tried. Would that be cannable?
2. You spoke of shortening in the first paragraph. The only shortening I know of is Crisco and after reading some articles about that we stopped eating it. I still miss it though! What sort of shortening are you referring to here?
thanks!!!
Jeanie
The lard you use in soap and the lard you use in cooking is the same.
Shortening is shortening also. It’s universal.
I love love canned butter! I’m lactose intolerant and canned butter is mostly lactose free. Plus it’s delicious.I keep using my stock which is not good
I’m wondering about bacon grease. I’m going to try to “can” it with your slow heat method. I’ll let you know how it goes. I’m storing olive oil in dark wine bottles and vegetable oil in clean liquor bottles to get around the plastic issue. I’ve got maple syrup in liquor bottles too. I’m trying to prep with what I have on hand. I use so little shortening that I haven’t put any up. Thanks for all you do!