Submitted by Karen Ginn
Most
fats and oils are not suitable for long-term storage, but proper storage
conditions can extend the life of fats and oils.
AVOID EXPOSURE TO:
· OXYGEN
o
Store
in airtight containers
· LIGHT
o
Store
in a dark place
o
If
in a clear container, store in a box
· HEAT
o
Store
in a cool place (Below 70 degrees).
Other helpful hints:
·
Rotate
often.
·
Don’t
buy in large containers if you don’t use it often. It can be refrigerated after
opening to prevent it from becoming rancid.
·
Buy
paler oils for maximum shelf life. Darker oils become rancid more quickly.
·
Butter
and margarine may be frozen, but some report that margarine tends to be flaky
when thawed.
·
Sesame
oil and flaxseed oil become rancid more quickly.
·
Coconut
Oil will keep for five years, but is very
expensive.
·
Powdered
butter and shortening will keep for 3 to 5 years unopened.
From
the Crisco Website:
Shortening
Can
|
Baking
Sticks
Shortening
|
Crisco Oil
|
Crisco
Spray
|
|
Unopened
|
2 years
from manufacture date
|
2 years
from manufacture
date
|
2 years
from manufacture date
|
2 years
|
Opened
|
About 1
year
|
About 6
months
|
About 1
year
|
2 years
|
A "Best If Used By" date code may appear on your
product. This future date, projected from the original date of manufacture,
represents the last day the product is guaranteed to be fresh.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.