Anyone have ideas for storing cooking oils? Can you put veg. oil in the fridge or freezer? Seems to me it would slow down oxidation/extend shelf life. Anyone have experience with this?
I melted Crisco and poured if into hot canning jars then put lids on them while hot. They seem to be holding up well. I plan to open a jar in a month or two and make some oatmeal raisin cookies. Then I’ll know more.
The recommendation above for coconut oil is a good one. It has, compared to most vegetable oils, a very long shelf life.
You can buy virgin coconut oil that has the regular coconut scent to it, but they also make an unscented version, if you want to like fry eggs or something.
>> “Anyone have ideas for storing cooking oils?” <<
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Stick with virgin cold pressed coconut oil, and wrap the jars in foil to keep the light out for any kind of oil. Cold storage is best of course.
Yes - freezing and refrigeraton work well.
In fact, those are really the only ways to prolong the shelf life of common cooking oils and shortening.
Anyone have ideas for storing cooking oils? Can you put veg. oil in the fridge or freezer? Seems to me it would slow down oxidation/extend shelf life. Anyone have experience with this?
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Seems reasonable. I have been busy buying up lots of Olive Oil, Peanut oil, Avocado Oil while it is still sold in glass containers. I have actually put Avocado oil and coconut oil in the refrigerator and it works ok.
My SHTF plan is to grow peanuts, and use peanut oil for cooking. Also goat milk for cheese and baking. Maybe even butter. I used to skim the cream off milk and make my own butter from cow’s milk. It’s worth a try for goat’s milk, but haven’t gotten around to that experiment yet.