Fats-Oils-Crisco-Lard

From Alan's Stuff: Prudent Food Storage-Fats & Oils
http://www.terrapsych.com/Prudent%20food%20storage%20FAQ.pdf

Pages 37-39

All oils are fats, but not all fats are oils. They are similar to each other in their chemical makeup, but what makes one an oil and another a fat is the percentage of hydrogen saturation in the fatty acids of which they are composed. The fats which are available to us for culinary purposes are actually mixtures of differing fatty acids so for practical purposes we'll say saturated fats are solid at room temperature (70ºF, 21º C) and the unsaturated fats we call oils are liquid at room temperature. For dietary and nutrition purposes fats are generally classified as saturated, monounsaturated and polyunsaturated, which is a further refinement of the amount of saturation of the particular compositions of fatty acids in the fats. ---CONTINUED---

Includes:
   BUYING AND STORING OILS AND FATS
   EXTENDING SHELF LIFE BY ADDING ANTI-OXIDANTS

Storing Oils and Fats
http://www.preparedpantry.com/index.asp?PageAction=Custom&ID=14%20

The human body requires the intake of six types of substances for survival: Fats, carbohydrates, proteins, water, vitamins, and minerals. Certain fatty acids are essential to our health and fats and oils are important components of our food and their preparation. Fat is responsible for much of the texture, appearance, and taste of our baked goods. Since fat is both required for human health and an important part of our diets, we should include fat in our emergency preparedness plans--some combination of butter, margarine, vegetable oil, olive oil, and shortening. (Oils are liquid at room temperature; fats are solid.) Though we need to store these foods to maintain our lifestyles and our health, they represent a particular food storage challenge. As oils and fats age, they oxidize. Oxidation is the process that turns fats rancid. Rancid foods not only taste bad, they are unhealthy. As fats and oils breakdown, they become toxic. These oxidized oils promote arterial damage, cancer, inflammation, degenerative diseases, and premature aging.1 So it is important that we store fats properly, use all fatty foods well before they become rancid, and discard those foods that have been stored too long.

So what is the proper way to store fats and oils? Three conditions accelerate the oxidation of fats: ...  ---CONTINUED---

How long can I keep Crisco products on my shelf?
http://www.crisco.com/About_Crisco/faqs.aspx#faq_crust

The shelf life of a shortening or oil product depends a great deal on how it has been stored and handled. For the best results, Crisco products should be stored in a cool, dry place away from strong odors, direct sunlight, and sources of heat (stoves, dishwashers, and refrigerators).

To see chart, go HERE: http://www.crisco.com/About_Crisco/faqs.aspx#faq_long

4 Simple but Clever Ways to Keep Cooking Oil Fresh Longer
http://thesurvivalmom.com/2010/04/08/how-to-store-oil-safely/

Polyunsaturated oils can turn rancid before they actually smells that way, and rancid oils lose much of their nutritional value. There's evidence that rancid oils contain free radicals, which can be a health threat. What's a fried food lover to do??

Oil can be stored safely but will never have the long shelf lives of our other long-term storage foods. Keep in mind the four main factors that affect shelf life: ---CONTINUED---

Storing Oils
http://selfrelianceadventures.blogspot.com/2009/07/storing-oils.html

Our bodies need oils and fats in addition to other nutrients to be healthy (hey, I'm not a health expert, I don't know all the details, so don't expect a scientific research paper here, just know it's true). Oils make our food better looking and better tasting. Sure, you won't need oil or fat in everything you cook, but how are you supposed to make chocolate chip cookies in your solar oven without a bit of fat to go in them? Okay, I know you can substitute applesauce or ground beans for the oil, but it's not the same, you know it's not. If you're making chocolate chip cookies, I'm coming to share them with you, and I like them with fat!

Fats are solid at room temperature like shortening and butter. Oils are liquid at room temperature like olive oil and vegetable oil. Some oils are better suited for storing than others. The best liquid oils I have found for storage without spending my childrens' inheritance are ... ---CONTINUED---

Fats and Oils in Food Storage
http://apartmentprepper.com/fats-and-oils-in-food-storage-2/

When first getting into food storage, the main things that come to mind are canned goods, staples such as flour, sugar and salt, meats etc. Most of the time, fats and oils are left out of the initial food storage effort. However, fat is an essential part of our diet, and a great source of calories at a time when a high calorie intake may be required, or if the diet consists of mostly grains and beans. Fat is also necessary in maintaining the taste and texture of food.

The main challenge in storing fats and oils is the relatively short shelf life. When stored for too long, fats get oxidized, which causes it to get rancid. Rancid fat not only tastes bad, it becomes toxic and blamed for many ills such as heart disease, inflammation, atherosclerosis and even cancer. Let’s look at commonly used fats: ---CONTINUED---

Includes:
   Butter
   Ghee
   Shortening or lard
   Coconut Oil
   Olive Oil, Peanut Oil and Vegetable oils
   Tips for storing oils

Fats and Oils-Shortening aka 'Crisco'
http://everythingunderthesunblog.blogspot.com/2011/02/fats-and-oils-are-difficult-to-store-in.html

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 ... ---CONTINUED---

FOOD STORAGE TIPS-Shortening
http://everythingunderthesunblog.blogspot.com/2008/11/book-2.html

Shortening: I have substituted shortening for the oil in all my recipes because of the longer shelf life. Oil has about a 2 year shelf life, unopened shortening has 10+ years. If you can still find the hard lid shortening (not foil lids) they have an indefinite shelf life. Store shortening in a cool, dark place. Opened shortening has a less than one year shelf life. After opening shortening, melt it in the microwave or solar oven, pour it into mason jars and vacuum seal it for a longer shelf life.

25 Alternative Uses For Olive Oil Around The House
http://faceless39.hubpages.com/hub/Amazing-Uses-For-Olive-Oil

Image -SNIP- There are all sorts of olive oils out there, and I'm going to recommend that for the purposes listed in this article, don't buy the expensive stuff! There's cheaper olive oil out there, and that's probably what you should use here. It's pricey stuff when you get into the specialty types, but in a bind, a little dab of even the good stuff will get your makeup off. ---CONTINUED---

Includes:
Health & Beauty
Around The House

Can I substitute Crisco shortening for butter or margarine?
http://www.crisco.com/About_Crisco/faqs.aspx#faq_crust

In general, you can substitute Crisco shortening for butter or margarine in equal amounts. Not only does Crisco shortening have 50% less saturated fat than butter and 0g trans fat per serving, it gives you higher, lighter-textured baked goods.

A few exceptions in which you can't substitute: No-bake cookie recipes

Recipes, such as candies and fudge, where butter or margarine is heated/melted and sugar is added/dissolved

Crisco shortening doesn't contain water, so if you want to get the same results as you get with butter or margarine, adjust the water according to the chart below. (A Crisco cookie with no extra water added is higher and lighter, while a butter cookie is flatter and crispier.) --- CONTINUED w/Chart for substitutions is at link---

How To Make Delicious Lard With 2 Years Shelf-Life (+ 5 Tasty Recipes)
https://www.askaprepper.com/make-delicious-lard-2-years-shelf-life-5-tasty-recipes/

  When the trees start to slowly lose their leaves and autumn settles in, it means it’s that time of the year dedicated to making lard at home for the winter. It’s an easy process that can be done by anyone, but calls for knowing a few techniques.

So, today I will show you how you can make your own lard and 5 different ways of using it. Let’s get started!

First, you will need some fat. I will be using 11 lbs. of pig fat and a little bit of chicken fat.   ---CONTINUED---

How To Stockpile Lard, The Calorie Rich Survival Food Of The Great Depression
https://www.askaprepper.com/how-to-stockpile-lard-the-calorie-rich-survival-food-of-the-great-depression/

(SNIP) ... One of the calorie rich foods that people used to survive the great depression was lard. This rendered pork fat was used in everything from frying, biscuits, cookies and preserving other foods. Let’s take a closer look at how you can stockpile lard, the calorie rich survival food. ---CONTINUED---

15 Reasons to Add 4lb Of Lard to Your SHTF Stockpile
https://www.askaprepper.com/15-reasons-to-add-4lb-of-lard-to-your-shtf-stockpile/

  (SNIP) ... We need fats in our food storage. Without a little fat to help it along our food will be difficult to cook at times, it won’t taste as good, and we will need  the extra calories when times get tough and we have more physical work to do.   ---CONTINUED---

How to Make Cooking Oils from Scratch
https://www.backdoorsurvival.com/how-to-make-cooking-oils-from-scratch/

   You won’t be able to pick up cooking oils when the grocery store isn’t available. And, most of the meals we cook on a daily basis need some kind of oil. Those of us who raise or hunt animals, at least when SHTF, can render lard from tallow. But, there is another way to get your hands on cooking oil.

You can press cooking oils out of nuts, seeds, and fruits like olives, coconuts, and avocados. Vegetarians, vegans, and those who live off grid will be especially happy with this method. Plus, knowing how to make cooking oils would be a valuable skill, even if just for bartering, post SHTF.   ---CONTINUED---

Cooking Oils and Fats For Preppers
https://www.backdoorsurvival.com/cooking-oils-and-fats-for-preppers/

This article is about putting back oils and fats for cooking and survival. While I am trying to pick out good choices, I have to say that there is a new study every day that says one fat is superior over another or one does this or that. I am throwing this info out there to highlight some options but I encourage you to research health effects and benefits more thoroughly if that is something you are worried about. ---CONTINUED---

16 Survival Uses For Crisco That You Never Thought Of
https://www.askaprepper.com/16-survival-uses-for-crisco-that-you-never-thought-of/

Crisco is not just for making the perfect piece crust anymore – at least not if you are a prepper. There are copious amounts of survival uses for this shelf-stable that for far too long has been considered merely a baking staple.

(SNIP) ... An unopened tub of Crisco is recommended for use up to two years, according to the manufacturer. ---CONTINUED---

8 Ways to Use Your Rancid Oil for Survival
https://www.askaprepper.com/8-ways-to-use-your-rancid-oil-for-survival/

  (SNIP) ... Even rancid oil has uses that make it valuable in a survival situation. You’ll certainly want to replace it in your food reserves, but don’t pour it away – with a little bit of knowledge, it can still boost your chances of getting through in one piece. Here are a few things you can use it for.   ---CONTINUED---