Actual Shelf Life of Stored Fats in a Prepper Pantry

Fats are a critical component in a good food storage program. They have a short shelf life and need special handling. In this video, we review the actual shelf life of stored fats and how to extend that shelf life.

Learn more about developing a long term food storage plan at:

Long Term Food Storage: Creative Solutions to Build a Critical Asset

8 Food Storage Enemies and How to Slay Them

3 Months Supply of Food: Amazing Peace of Mind

Thanks for being part of the solution!

[AnnBearForFreedom]

Keep in mind older fats and oils can be used to fuel candles and small oil lamps.

[sandraw]

One thing you could try with the "cardboardy" Crisco can is what I also do with my store-bought spices: I leave them in the original sealed container BUT overwrap them by placing the jar in a bag and vacuum seal. This gets around the problem of having air permeable jars/bottles by enclosing them in a second layer and extends the shelf life substantially. I buy my vacuum sealer supply in rolls so I can make the bags whatever size I require.

[umdlotus]

Just a note: Olive and avocado oils in glass are also more expensive because they're higher quality oils. Thanks for the talk!

[OffgridVictory]

We had a bottle of extra virgin olive oil from Costco that was purchased 5 years ago, in a dark plastic bottle and not ideally store that was opened about two years ago that was just finally used up last month, that was still good👍🏼

[christenascott]

I have been canning for 56 years. I’ve never had fats go bad. I like animals fat over olive oil, although I do keep some in my preps. But I have re-canned shortening, coconut oil, make Ghee and none of these have ever gone rancid on me. Some I have kept for over four years. I do live in a hot state, New Mexico. I store mine in a dark corner of one of my kitchen cabinets right next to the air conditioner. I contribute that to my ability to keep them for a long time.
Good video!

[matthewwynne]

Something we have found with coconut oil is that it has other uses aside from cooking when beyond its date of seeming edible. It can work as hair product, skin lotion, or massage oil.

[cecoya]

I have always made my own butter. All I need is heavy cream and a mixer, it takes a while but well worth it. Wrap it in wax paper then in a zip lock bag throw it in the freezer forever. I use it to bake, cook and whatever else. The real thin milk butter makes good flavoring in food and gravies so it gets used as well no waste. I have had no problems with it either. Usually the darker the glass bottles are better for oils get paper lunch bags and put them in there with dates on them. Turn the peanut butter upside down it wont separate as soon. Have a great day

[JB-dtef]

I found a jar of coconut oil from 7 years ago in my craft cabinet that I had used years ago to make bath bombs. Took it into the kitchen and started using what was left in my cooking. It was PERFECT! I’ve also used butter from the fridge that was a year past the use-by date.

[maryjane-vxdd]

I've used very rancid shortening in soap making. The chemical reaction with the lye makes the smell go away. The soap seems to still work well

[hermanfurlong]

My mother would keep bacon fat in a coffee can by the stove to use for cooking eggs and other things, most people 50 years ago did the same and never had a problem with the bacon grease!

[carolcaris]

I do have Crisco put back. I vacuum seal each one individually and pack 6 in a box. Used one that was from 2011 (forgot about the box). Smelled, looked and tasted as fresh as the one I just recently purchased. I have yet to have one turn rancid. If I ever do, they will certainly be good candle burners.

[christiana_mandalynn]

Oh and I keep strained bacon fat 🥓 in a mason jar in my fridge! I mostly use it for seasoning my cast iron cookware, cooking turkey bacon (to give it a bacon flavor since my husband says it’s “fakeon, not bacon” 😜, and sautéing dark leafy greens (eg. Swiss chard) to give them a bacon flavor.

[sheilamitchell]

I love how you compare the optimum longevity of foods to “places like Arizona”. It helps as a reminder for keeping my storage as cool as possible. Yes, I’m from Az.

[tizmehere]

So glad to have your channel as a constant resource including the older videos. Thanks for all your teaching and sharing.❤

[KeepLookingUP]

I hope this information helps someone. We just opened a large jar of "ADAM"s " natural peanut butter. The type that has the oil on top and we have to stir up. Somehow it did not get rotated in our pantry and when I pulled it out I was expecting to have to throw it away because I had dated it July of 2012. I was amazed at how fresh it tasted, no rancidity to it at all. Adam's natural chunky peanut butter in a glass jar. Like Fresh at 8 1/2 years. Other peanut butter has hydrogenated oils in it and that is what also causes foods to go rancid. I have also found this to be true with Almond butter. I opened my last jar of Almond butter dated 2011. To be fair, I kept them in my refrigerator.

[mkmason]

If you open your Crisco and realize it has gone bad you can stick a candle in the middle of the container and now you have a 100 hour candle. I would freeze it and then transfer it into a large jar/container as the can is made of cardboard and can start on fire.

[mackenziedrake]

Another thing to consider is buying smaller containers. I know the price per ounce is usually higher, but there is no savings if half the peanut butter or mayo goes rancid in the jar before you use it, and mayo will even turn in the fridge if you store it in the door and hold onto it long enough.

A gallon and a half of fat per person seems awfully high, but if you're not eating a lot of meat, I can see how that works out because vegetables and plant proteins are generally very low in fat.

[scotts]

Wife has been following your advice.... thus far— no rancid foods💥 You have great information 😉 Long term butter- Ghee, fat- Coconut oil.

[ldsmomjr]

Thank you for sharing your knowledge! Shortening is the only thing that has really gone rancid for me probably because I don't use it very often! I just recently decided to add ghee to my storage, I like the fact that it is most like butter and is stored in a jar, going to start experimenting with it in my cooking to see if it is, in fact, a good fit for our family!

[MrsLars]

I live in the "tropics" and do not have a cool/cold room. I keep oil and butter in the freezer. I have an ingredient freezer (oil, butter, flour, cornmeal, meat, eggs) and a prepared freezer (leftovers or double-batched, convenience food, overflow meat from the other freezer). I got two smaller freezers instead of a large one so if one went toes up, I can move the good stuff to the working freezer, can or dehydrate as needed, eat what needs to be eaten, and take out stuff that could be kept at room temp.