Cooking oil is often forgotten when it comes to long-term food storage. It’s fast and easy to stock up on canned foods, rice, and beans, but unlike those foods, oil can go bad much faster if it isn’t stored the right way. Heat, light, and air all cause the fats in oil to break down, which makes it spoil, become rancid, and lose its taste. The good news is that with a few simple storage tips, you can make your cooking oil last for months or even years, depending on the type.
This article has been updated with new tips and current data, March 2026.
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In this article
Do oils go bad?
Yes. All oils can become rancid over time. Vegetable oil contains super high levels of polyunsaturated fat; those are the fats that allow oil to be liquid when it’s at room temperature, compared to say, shortening. In general, polyunsaturated or unsaturated fats have a less stable chemical makeup and can turn rancid much more quickly. That’s why it’s important to know how to store oils properly. There are things you have some control over that will help it stay fresher, longer.
How can you tell if an oil has gone bad?
Don’t throw away oil just because it’s past the best by date printed on the container. Instead, smell it. If it has a musty, bitter, or sour odor, it’s bad; don’t use it. That’s a sign of rancidity caused by oxidation. Also, if there’s mold anywhere, it’s past human consumption.
How long is oil good for once opened?
Unopened, properly stored oil is good for about two years. The shelf life of an opened bottle of vegetable oil varies from a few months to a year, depending on its quality, the type of oil, and how it’s stored. This is a rough estimate, as oil quality and storage conditions greatly impact how long it lasts on the shelf. Here are a few tips to help your stored oil last longer.
Why Cooking Oil Goes Rancid
Oil becomes rancid when when the fats in them oxidize. If you’ve ever cooked or baked something using rancid oil, you know it’s a taste and smell you don’t soon forget! So how do you avoid that if you want to stock up on oils for long-term storage?
First, understand that when fat meets oxygen, fat loses. Oxygen begins breaking apart the chemical bonds in oil, creating new compounds. Besides oxygen, time, light and heat also affect oil in a similar way. The bad news is that as soon as you open a bottle of oil, this process begins.
Keeping the Oils You Store Fresh Longer
When thinking about how to store cooking oil, keep in mind the four main storage conditions affecting shelf life: light, temperature, time, oxygen, and apply them to the oils you store to minimize rancidity before you use it.
Remember that heat, light, and oxygen cause oxidation, but you can limit their effects by taking these steps.
1. Storing oil in the dark
Lesson number one in how to store cooking oil is that light is one of the main enemies of oil. You may have noticed that many oils come in very dark bottles — dark green, even black. The dark plastic or glass container helps keep the oil fresh for longer, but you’ll also want to store oil in a dark cupboard or pantry, where there is never any light and especially direct sunlight. Even if that means keeping the bottles inside a box.
2. Be cool
Refrigerate or freeze your oil to lengthen its’ shelf life. If it thickens, just let it warm to room temperature before using it. Coconut oil is a great option for the oils we typically think of for cooking and baking. If you cook from scratch, you may already know that; if you don’t, you should learn.
Coconut oil can be kept in the fridge and has a longer shelf life than other oils since it’s a saturated fat. If space is tight at your house, look around for anything you can clear out, give away, or store somewhere else in order to store your extra oil. NEVER, EVER store oil in the heat.
The most important step in storing oil is keeping track of the date you purchased it and rotating it regularly.
3. How long has it been?
The most important step in storing oil is keeping track of the date you purchased it and rotating it regularly. By the time it reaches its stamped best by/expiration date, it may already be too rancid to use.
If you don’t use oil all that often, buy smaller bottles and rotate through them more quickly to limit the effect of time on the oil itself, especially once the bottle has been opened.
4. Keep oxygen out of stored oil
Obviously, you won’t be able to use oxygen absorbers in your bottles of oil! The only measure you can take is storing oil in jars and then using a Food Saver device to extract oxygen from the jar. However, even that isn’t foolproof.
The better option is to track your household’s oil consumption to determine what size containers work best for you. Some families work through a gallon of olive oil in just a couple of months, while that would be a year’s worth for others. Buy oil in containers that you know will be used up within two months or less. That means you will want to store 6-7 bottles for the year and then rotate, adding fresh oil every couple of months or so.
Best Oils for Long-Term Storage
My family stopped using vegetable and canola oil more than fifteen years ago. I had never heard anything negative about seed oils. I just knew that coconut and olive oil were healthier. Turns out, they’re also better for storage. They naturally have a longer shelf life.
Coconut oil stands out as one of the absolute best for extended storage due to its ~90% saturated fat content, making it highly resistant to oxidation/rancidity. I buy large containers of it from Costco as well as from Tropical Traditions.
- Unopened: Often 2–5+ years (manufacturer dates 2–4 years, but real-world examples go 5–7+ years in cool/dark conditions).
- It’s frequently called the “king” of long-term fats in prepping guides.
- We LOVE cooking our popcorn in coconut oil.
Olive oil (especially extra virgin in dark tins/bottles) is also superior to typical vegetable/canola/seed oils:
- Unopened: Usually at least 18–24 months to 2–3+ years (longer if fresh and well-packaged).
- It’s more stable than high-polyunsaturated seed oils due to monounsaturated fats and antioxidants.
- To avoid adulterated olive oil, look for these certifications or seals on the packaging: North American Olive Oil Association, California Olive Oil Council, or PDO/DOP for European brands.
Other oils/fats to consider storing are ghee (more shelf-stable than butter), lard, and shortening.
Oil Shelf Life Comparison Chart
| Type of Oil | Typical Shelf Life (Unopened) | After Opening |
|---|---|---|
| Coconut oil | 3-5 years | up to 5 years |
| Olive oil | 18-24 months | 6+ months (flavor fades over time) |
| Peanut oil | 1-2 years | 6–9 months |
| Canola oil | 1–2 years | 6–12 months |
| Vegetable oil | 1–2 years | 6–12 months |
| Avocado oil | 1–2 years | 9–12 months |
| Sunflower oil | 1–2 years | up to 1 year |
Shelf life depends heavily on storage conditions. Oils last much longer when stored in airtight containers in a cool, dark place away from heat and sunlight.
Four Procedures to Maintain and Extend the Shelf Life of Deep-Frying Oil
I’ve long promoted storing oils in your emergency food storage pantry, because who doesn’t like crispy fried food? However, if you use oil for deep-frying, it can very quickly become rancid. Here are a few tips from professional kitchens to extend its shelf life that also work well at home.
1. Strain the Oil After Each Use
Food particles left in oil break down quickly and accelerate spoilage. Straining the oil through a fine mesh strainer, cheesecloth, or coffee filter removes crumbs that cause the oil to degrade faster. When I do this, I place a wide-mouth jar under the mesh strainer and drain the clean oil directly into the jar to refrigerate until I need it again. If you use a dark amber jar, it will protect the stored oil from light, too.
2. Store the Oil in a Cool, Dark Place
Heat and light are the two biggest enemies of cooking oil. After frying, allow the oil to cool completely and store it in a sealed container away from sunlight and kitchen heat sources.
3. Keep Air Exposure to a Minimum
Once again, oxygen causes oil to oxidize and become rancid. Use airtight containers and fill them as full as possible so there’s less air inside.
4. Monitor Oil Quality and Replace When Needed
No matter how well you care for it, oil will eventually go bad. If it smells rancid, looks dark and thick, or gives off a lot of smoke, it’s time to throw it out.
Is there an alternative to oil?
Some food storage experts have given up on storing oil long-term and have switched to storing shortening. Shortening can easily be packed into canning jars, and with the use of a Food Saver, can be vacuum sealed for true long-term storage. When a recipe calls for oil, melt the shortening, and there’s your oil. Shortening powder is also an option.
A good compromise would be to store oil using the guidelines described above and store shortening in vacuum-packed jars for storage for up to several years.
What to do with old oil?
Aside from the unpleasant odor and the bad taste it can impart to food as a result, there’s evidence that rancid oils contain free radicals, which can be a health threat. Best not to use it for human consumption.
You could dispose of it. After cooling completely, put large amounts into a lidded container and throw it away and wipe up smaller amounts with paper towels and toss it in the garbage.
However, rancid oil is useful for other things. Here are a few ideas:
- Lice treatment – Oil suffocates the lice, and a nit comb removes them from hair. Vegetable and olive oil both work.
- Produce biodiesel – If you’re a DIYer, you might find these basic steps for a homemade biodiesel plant interesting.
- Remove sticker residue – Any cooking oil works. Just put some on a paper towel and lay it over the gummy gunk for a few minutes, then wipe. Repeat as needed.
- Make a DIY oil lamp – I’ve made this simple lamp using olive oil, but other oils can be used, such as canola, vegetable, sunflower or avocado.
One important reason to store and use oil is that it quickly boosts our daily calorie count.
Is storing oil worth the hassle?
Absolutely! In fact, it’s one of the top ten foods to stock up on. One important reason to store and use oil is that it quickly boosts our daily calorie count. If you’re dieting, you’re probably staying away from oils, but imagine if you were in an emergency situation and were 100% reliant on your food storage. Chances would be very good that between a much higher level of stress and more physical activity, your body will need well over 3,000 calories per day.
Adding oils to recipes, salads, or even a tablespoon or two of flaxseed or coconut oil in coffee or a smoothie provides extra calories, not to mention all the health benefits of using good oils.
We stack those buckets of wheat, rice, and beans, knowing they’ll be good for decades. Storing oil is just one item that will require a bit more attention in our food storage pantries.
Frequently Asked Questions
Many oils can be refrigerated to extend shelf life. Some oils will become cloudy or solid when chilled, but they return to normal at room temperature.
Rancid oil usually smells sharp or like crayons or stale nuts. If the smell or taste seems off, it’s best to discard it.
Dark glass bottles or metal containers are ideal because they block light and limit exposure to air.
Hello from another Zonie. I don't currently live there but I have a little over three years to retire from the military and then I am moving home. All of my family is in the Phoenix Metro area. You have a huge amount of good info on your on this site and I am looking forward to learning from it. Thank You.
Lisa, I have shortening (regular and butter flavored) and large Mason jars. I've ordered a vacuum lid from Food Saver for my jars. Would you recommend placing shortening in the Mason jars and vacuum sealing the lids?
I also plan on vacuuming my seed stockpile in the Mason jars and storing them in a cool, dark, and dry place. (My closet.)
I too put my seeds in a jar and vacuumed the air out. Then I learned that with seeds, moisture is more important to keep out, than oxygen. So I'm going to the local shoe store and getting some silicon packets to absorb the moisture.
I know many people who store seeds in airtight Food Saver packets and freeze them.
Crisco in mason jars vacuumed sesaled works. Do not
vacuum seal the seeds as this will kill them.
Correct. If you’re saving seeds, they need oxygen. Crisco doesn’t. 🙂
Well, this brings forth a question then (nice article, BTW). I am not a proponent of using hydrogenated oils (shortening), though that's an entirely different argument, so I am wondering: is it possible to store liquid oils by pressure canning? If so, that would be an excellent method to use, and one could put it in half-pint or pint jars, depending on how much one would expect to use in a short time. And if this is not desirable, why not? The oil would never get over about 240 degrees, which is way below the danger point for oil…..just wondering?
I actually had a hard time finding information about storing oil, other than storing it in a dark, cool place. I would like to know, myself, if pressure canning oil is possible and desirable, and I agree with you about the use of shortening. I much prefer healthier oils, which brings us back around to the storage issue! I can understand why otherwise health-conscious preppers turn to shortening for long-term storage. If you learn anything more about storing oil, I hope you'll share it with us.
The LDS Preparedness Manual has about 2 pages of information on storing oils and fats, including some 'possible' long term storage (best to read all the info they have on it to be careful). If you can get a copy, it is well worth it for almost everything.
I have read a couple of articles about canning butter, but other than that nothing.
It seems to me that pressure canning liquid oils is a bad idea for one simple reason…heat rapidly causes oils to go rancid.
Exactly right, Chandra. It’s important to keep all oils as cool as possible, and even then they go rancid over time.
Adding Vitamin E to an opened bottle of oil adds antioxidents that extend the shelf life somewhat. I usually pierce 3 or 4 vitamin E capsules and squeeze the contents into the bottle of oil.
This is a really good idea and well-proven, based on a number of industry standards.
Some good news! I'm watching History Channel's "Modern Marvels" episode "Fry It" (2010). They're covering cooking oil and said even rancid oil still hinders bacterial growth and is relatively safe to consume, just not as appetizing.
That would be good news. There is so much conflicting information out there. Just yesterday I contacted a food preservation expert with this question, Karen Breese, she checked with another expert she knows who said oil could be stored indefinitely! Well, it CAN be stored indefinitely, but should it be consumed after long periods of time? Probably the safest bet would be to keep it in the freezer and rotate. In a SHTF scenario, it might be canola oil that becomes as valuable as gold!
I have not frozen oil but I have kept it in the fridg. The only thing I ever noticed with the refrigerated oil is that it does turn cloudy. Doesn't hurt the oil though and I have used it for years. I suggest rotate , rotate, rotate and don't store it for long , long periods of time. Also there are lots of ways to fry foods. If your going to fry why be all that concerned about the fat used? I would not worry about it . When it comes to having to use it in a crisis I would use what I have and then plan on going back to real healthy oils as soon as possible. This problem shouldn't last forever. I HOPE ! Love all your info. You are doing a good job. I heard that hydrogenated oil was created by heating it ! But what do I know ?
Actually, you seem to know quite a bit! As much as I love storing food long-term, oil is something that has to be rotated. I read somewhere that olive oil in ancient clay jars had been found at an archaeological site, and it was still good. Most of the experts I've read, say that it can go rancid just like any other oil. Yes, you're right. In a crisis, you just make do with what you have.
We just toured an olive oil farm/bottling plant in Spain. I asked the owner how long an unopened bottle of olive oil will last and he said years! Cool dark place of course.
I am planning on getting a cow. It is pretty easy to make fresh butter from milk!
Vegetable and seed oils are notorious for rancidity. Check out sources of animal fats, coconut oil, and palm oil, and don't forget the olive oil. These oils can keep for extended periods of time without a lot of fuss.
In fact, the saturated tropical fats (coconut, palm fruit) are perfect for long term storage and extremely healthy. See Dr. Bruce Fife's website for sound science on this. Naturally saturated fats are actually the healthy ones (plain chemistry here) and unsaturated go rancid easily-bad. Thats why crisco was a boon…artifically saturate the veggie oil with hydrogen (hydrogenated) and increase shelf life and preserve it artifically-bad. Fats that saturated by nature are healthy and shelf stable for years even in a plastic tub. I buy them by in 5 gallon tubs and after three years, they are still perfect. Flax oil is highly prone to rancidy and free radicals. Great for paint though as it's really linseed oil. Great for painting, not for eating.
Great info! Thanks, Cathi! I'm a big fan of coconut oil.
Ugh, I hate linseed oil for painting. I’ll take the rancid option, please. :p
Can you buy oil in packaging with better shelf life that typical store biought?
It seems that the best bet is to go with shortening repackaged in canning jars and given the Food Saver vacuum treatment or buying saturated oils, such as coconut. I've read mixed reviews on the shelf-life of olive oil, everywhere from a few months to centuries!
Late to this topic. I just sealed in mason jars 12 quarts of peanut oil. Should last a few years.
In a dark room in a dark closet.
Hi, I’m just wondering if you’ve found new answers to any of these questions? Love what you’re doing. Keep up the good work.
What questions in particular?
For those of you that don't like the hydrogenated shortenings like Crisco, I've bought a case of Spectrum Organic all vegetable shortening. It's non-hydrogenated, no trans fat, made from pressed palm oil, and makes a great pie crust. I got the case from Azure Standard out of Oregon, who deliver in our area by truck. As far as I can tell it should last a long time on the shelf.
I just stocked up on Spectrum Organic sunflower oil today, actually. And then I was looking up uses, properties etc. and I’m pretty sure I meant safflower. Right? One of them I found in my basement as a kid (it must have been there before we moved in) and while I don’t remember the type of ‘cooking’ I did with it, I definitely don’t remember any ill effect. Maybe rancidity is somewhat relative to circumstance…
Olive oil stored in tins (rather than glass or plastic bottles) has a longer-term shelf life if you follow the same guidlines, of light, oxygen, and temperature that you listed in your posting. According to Alton Brown from the food network, if stored in a dark, cool place, unopened, it will store indefinitely. I have a combination of oils as part of my plan. Olive oil, coconut oil, and canola oil. These oils are not only good for consumption, but they have other topical properties as well.
Coconut oil is a natural anti-bacterial agent. It can be used on the skin as a moisturizer for very dry skin, and helps to keep you smelling good and fresh. Another little tidbit about olive oil is that it has the same anti-inflammatory properties that ibuprophen has when it is consumed without heating. That is why it is a good heart-healthy oil in that it helps to reduce inflammation in our bodies, and as a topical treatment for rashes and insect bites.
Those of you advocating canola oil: HORRIBLE oil!!! it is HIGHLY processed as it is actually Rapeseed, and requires heavy processing to make it non toxic for human consumption. BAD STUFF!!!
Just to add to Carol L. Canola oil MUST be processed EXACTLY according to the specs. If their machines are not calibrated exactly, at all times, it will become toxic. If they are off to either side (high or low) then it begins to get into the bad range. It requires constant maintenance of their equipment, and I don’t trust others that much anymore. Think about labor issues that all companies deal with, how many new employees are trusted to complete this very important task.
If you still prefer Canola oil, just make sure you only get top quality brands that you really really trust.
Thank you for that information, Janelle. I have coconut oil and olive oil in my pantry all the time. I knew most of the properties of coconut oil. but the anti-inflammatory properties of olive oil being the same as NSAIDS is new to me. With asthma, NSAIDS are off my list. Am going to definitely up the olive oil and do some research to see which gives me results first. 🙂
BTW – I only buy my oils in glass; dark glass for the olive oil. This may mean buying in smaller quantities. But that way if a bottle goes rancid, I only lose a little and not a gallon jug of something that probably isn’t a good quality anyway. Plastic is permeable. Just store bottled water for a year or two and watch how it evaporates when it is still sealed. And if it comes out, what is going in the other way and affecting our food? Then there is the microplastic issue.
Question: My house gets hot during the summer months (enough that the coconut oil liquifies). During that time, there are no cool, dark places, so my olive oil gets stored in the fridge to protect it. Should I be doing the same at least with the jar of coconut oil I am using during that time?
If you’re continuing to use the container of olive oil or coconut oil, it’s okay for it to be at room temperature year-round. The concern of rancidity comes into play for long-term storage. When we lived in Phoenix, I didn’t worry about oil because we were always using it, even in gallon size containers.
What kind of shortening do you recommend?
If you can find shortening, Crisco, usually, in a metal can, it will last indefinitely. However, most shortening isn't packaged that way anymore. It comes in foil-wrapped sticks or cardboard-ish containers. If that's all you can find, just pack the shortening into canning jars and use a Foodsaver jar attachment to remove air from the jar. This is an excellent way to keep shortening fresh for years.
So to can butter, should it go through a canning process, or can you seal it like you suggested for the shortening?
I haven’t done that with butter — pack it into a canning jar and then using a jar sealer attachment — but I think it would work perfectly fine with butter as well as shortening.
FYI – you can also Buy “Powdered Shortening” and store in a #10 can. Keeping it in a coolest area, will last quite awhile.
Shortening powder is very helpful as an ingredient in baking but still cannot be used for frying. I tried it once and it turned into a plastic-y sort of mess.
I’ve sealed (canned) crisco, coconut and gee (butter) in canning small canning jars. Hopefully 5 year shelf life. Nothing beats the comforting flavor of butter on re-hydrated veggies, sun baked bread or pop corn!
Steve, thanks for sharing. Are you canning commercially made ghee or making your own?
I am interested in how Steve cans his crisco and coconut oil. How long and at what pressure. Have watched videos on canning butter (ghee) and wonder if it is similar, except for having to cook it down.
I would like to know how to seale (canned) crisco, coconut and gee (butter).
The best way is to pack it into canning jars and using a jar sealer attachment, seal the jar with a Food Saver.
Thanks for the info! I’m going to pull out all my palm shortening that came to me in plastic tubs and repack it in jars and vacuum seal. Hopefully that will extend the life. It was very expensive and I’m just not using it nearly fast enough. I’m afraid of losing my investment. Wonder if I should freeze it as well for now? How long do you think it extends the life by vacuum sealing it in jars?
Hello, I’m not sure if this would work or not but rather than repacking shortening in canning jars could you just drop the entire can of unopened shortening in a mylar bag with oxygen absorbers and seal? Wouldn’t this remove the oxygen that would cause it to go rancid? What do you think? It would be great if it was this easy. lol
Thanks,
Wanda
Wanda, removal of oxygen is going to help the shortening last longer and maybe your plan would work. The vacuum packing in canning jars and then using a jar sealer works because it removes the oxygen. With your idea, there may be a bit of oxygen in the new container of shortening, but very little and the mylar bag/oxy absorber would work to keep out any additional oxygen. I’d say, give it a try!
“light, oxygen, temperature, and time”… There is so little information on the web about storing oils, and what is out there pretty much says “don’t bother, much”. I use an HVAC pump with a Food Saver Jar cap to seal oils. I discovered an odd thing. I’d heat the oil to between 250 and 300F, pour into the jar and seal it with the pump. The oil would “boil” in the jar for quite some time under evacuation. I believe, it turns out, that water is a fifth parameter. Oil carries water, and a good bit of it seems. Water is a strong oxidation catalyst. From what I’ve found, its called “water activity”, and it ultimately does things like the plastic of DVD_R’s in. When I jar coconut oil, I loose about 1/4″ of head space to the entrained water (and probably some aromatic factors) boiling off. That’s about 1 oz in 32, quite a lot. Still, light and temperature contribute to something called “auto oxidation”, where the molecule flips electrons on its own. But that requires energy inputs (light and temperature). So, I believe, significantly longer oil storage is possible. But, I doubt it will ever survive the 30 some years of the likes of rice.
FYI: pressure can various types of meat. It will store 15+ years in a cool dark place. When you open a can and cook it pour off the fat and use it in your other cooking application where the extra fat is needed. I have had 10 year old commercially cans tuna in oil and it didn’t taste or smell rancid at all. Not sure the oil type but if it can be canned commercially it can be canned with a home pressure canner.
Alternatively look into meet potting. Old timers would go 20 or more years digging their meat out without ever havinging the fat go rancid.
I have a 6 gallon bucket of lard. If I open it to use, I know it will go rancid before I can use it all. Is it possible to open it, heat it up and pour the hot oil into mason jars to seal?
Here’s a better way to preserve it for a longer shelf life. Spoon the lard into canning jars and use a spatula to press it into the jar so there are no air holes. Place a canning lid on each jar (no need for the rims) and, using a Food Saver jar attachment, vacuum out all remaining air inside the jar. It’s possible for lard and shortening to last for years using this method.
How Many Years??? I’ve just spent about 4 hours reading info online about fat storage (not the first time….) and there appears to be very little new information in 2017.
IF Crisco is repacked in a canning jar (1/2 pint or pint size), then, using a Food Saver jar attachment, all remaining air inside the jar is removed with the vacuum feature, how many years past the original manufacturer’s storage date will the Crisco last?
I’ve had zero success finding either a definitive answer to the question above, OR finding shortening packed in the “old-fashioned” metal cans.
Thanks. Love your site!
And. If your oils or shortenings do become rancid, you can use them to make soap
Rancid oil can also be used for candles or a heat source!
I was just wondering this! I was saving my old oil to make jar lights.
Yay! I don’t have to throw out my rancid oil. I can repurpose it. Thanks for this info, Donna and Midge. 🙂
If you have the room in your fridge, you can store your (glass bottle) cooking oil in it. Not the bottle you use daily; it would be a bottle you are storing for future use.
I once bought a quart of olive oil in a tin can. I put it in the freezer. The tin can expanded slightly. A year later I thawed it out and the oil was perfectly good. I haven’t tried to freeze a glass bottle of oil, for fear the oil might expand and break the glass.
I store 4 oils. Olive; coconut; refined avocado, which has the highest smoke point of any cooking oil and is very healthy; and sesame oil purely for flavoring.
When I was young, cooking oil wasn’t something to be found in my grandma’s pantry. She used butter, Crisco, and bacon fat to fry and to bake. We were pretty healthy, and were never sick b/c of the fats she used. When a cow or pig is butchered, there is often plenty of fat/ lard which can be rendered. (It can sometimes be ordered from the butcher.) We used to add it to venison when we ground the meat. I wonder if a visit to local senior care centers wouldn’t provide insight into some of the questions we have?
Charlotte, thanks for the memory. I remember as a child visiting my grandmother in the ’70s. She always had a jar on the stove for her bacon grease and usually a little sitting in a cast iron skillet ready to use when she fried something, even if it was just eggs. And my sisters and I are still here to tell about it.
Good stuff! I’m going to to toss a bottle of oil in the freezer. Just in case.
Some really good ideas
Great ideas.just the..least you expect we’ll running arnd looking for T.P and paper towel.our family has to do better.
I have a couple of friends with 3D printers. I am going to ask them to make me a couple of grids, with wide feet of some kind, to put in jars of solid fats, and a couple of grids with hollow floats for liquid oils.
Then, try repackaging some Crisco, lard, and solid-at-room-temperature coconut oil; and liquid coconut oil, high-grade olive oil (not a favorite of mine), Black Walnut oil, and a couple more probably, after doing some more research.
With the grid in the top of the jar, I can place an oxygen absorber or a desiccant pack in the jar and keep it out of the oil.
Another thought just occurred to me is to modify the jar lids and hang the grid from the lid. Probably use a food-safe adhesive.
Of course, I do intend to have a couple of types of oil presses. One to make oils for biodiesel and one or more types for producing edible oils from various items. I think it would be a good PAW (Post Apocalyptic World) income-producing endeavor.
Just some thoughts and just my opinion.
Interesting ideas, Jerry. Would like to hear the results of your experiment!
Sounds good
In a pinch, if your oil has gone bad, you can use most of them as a liquid candle with a floating wick, as seen in lots of places, Or, in many “oil lamps” instead of commercially sold “lamp oil”.
Don’t throw it away
Use all old
Oil for heating and for lamp oil in a
Survival situation
Can I melt down crisco oil and put it in Glass qt jars to seal it up, for long term storage ?
There’s no need to do that! With a spatula or wooden spoon, pack the Crisco into a canning jar. Try to make sure there are no air pockets. Then, put the lid and ring on the jar and seal with a vacuum sealer! Super easy, and this step should avoid rancidity for several years.