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RealityCheck | 04-14-2008 08:58 AM
Anyone use preservatives for thier cooking oil? From the LDS perparedness manual: EXTENDING SHELF LIFE BY ADDING ANTIOXIDANTS I take no position on doing this, but if obtaining the maximum possible shelf life in your cooking fats is important to you, it is possible to add antioxidant preservatives to the fat you have purchased. Used in conjunction with a gas impermeable container, either opaque in color or stored in a dark place, and cool storage temperatures (70� F 21�C or less) then shelf life can be extended to about five years, possibly longer. The antioxidant in question is Butylated HydroxyToluene (BHT). It is often used in the food industry to slow the development of off-flavors, odors and color changes caused by oxidation, mostly in foods with significant fat contents. BHT is on the U.S. Food and Drug Administration�s Generally Recognized As Safe (GRAS) list as a common preservative. The FDA limits the use of BHT to 0.02% or 200 parts per million (ppm) of the oil or fat content of a food product. The directions that I give below will be for the FDA limit. BHT is available over the counter in the retail trade, typically found in health or natural foods stores or vitamin and nutritional supplement suppliers. It may also be found from various suppliers on the Internet. To get the best results you will need the freshest oil you can find. Purchasing from a large, busy supermarket will usually suffice. You�ll also need containers that are gas impermeable such as glass jars, or metal cans. There may be plastic containers with high gas barrier properties that will also serve, but I cannot knowledgeably say about this. It is important that your containers be food grade, clean, dry and dust-free. In keeping with the FDA�s GRAS guidelines you want to add 5.3mg of BHT crystals per fluid ounce of oil or fat. If you�re using a scale calibrated in grains, such as a reloading powder scale, you may use the following table. HT in grains OIL BHT in milligrams 0.1 grain 1 fl oz 5.3 mg 0.7 grain 8 fl oz (1 cup) 42.4 mg 1.3 grain 16 fl oz (1 pint) 84.8 mg 2.6 grain 32 fl oz (1 quart) 169.6 mg 5.2 grain 64 fl oz (1/2 gal) 339.2 mg 10.3 grain 128 fl oz (1 gallon) 678.4 mg NOTE: The grain weight measurements have been rounded up to the nearest tenth grain since most powder scales will not accurately measure less than one-tenth of a grain. IMPORTANT NOTE: If you are using a reloading powder scale, be sure the balance pan is clean and the balance has been calibrated recently with a reliable set of check weights. Remove the BHT crystals from their gelatin capsules and weigh them, if you�re going to. Once you have the appropriate amount, add the crystals to a pint or so of the oil, shaking vigorously. It may take several hours for the preservative to dissolve completely. Bringing the oil up to a warm, NOT HOT, temperature will speed the process. Once completely dissolved, pour the antioxidant laden oil into the rest of the oil and mix thoroughly. Once mixed, the oil can then be poured into its storage containers leaving approximately 1/2 inch of headspace. If you have a vacuum sealer the jars or cans may be vacuum sealed to remove most of the oxygen laden air from the container, otherwise just seal the lid. Store in a cool place and if using transparent jars, be certain to put them in a larger container such as a box to keep the contents in the dark. Don�t forget to label and date the jars. Before I close out this section on fats and oils, please allow me to reemphasize that no amount of preservatives that can be added to your stored fats will substitute for proper storage and rotation. Don�t sit on your oil supply for years without rotating it. A little bit rancid is a little bit poisonous. �Nuff said.

Unclad Lad | 04-15-2008 12:40 AM
Re: Anyone use preservatives for thier cooking oil? Does the Quote:
. It may take several hours for the preservative to dissolve completely. Bringing the oil up to a warm, NOT HOT, temperature will speed the process. Once completely dissolved, pour the antioxidant laden oil into the rest of the oil and mix thoroughly. Once mixed, the oil can then be poured into its storage containers
Does the time gained by adding the preservative offset breaking the seal on the bottle and heating the oil? It seems as if buying the oil pre-preserved would be the best route.

Fullpower | 04-16-2008 01:33 AM
Re: Anyone use preservatives for thier cooking oil? I am under the impression that olive oil will keep indefinitely. Can anybody confirm or dispute?

TechGuy | 04-16-2008 07:45 AM
Re: Anyone use preservatives for thier cooking oil? Quote:
Originally Posted by Fullpower (Post 1063931) I am under the impression that olive oil will keep indefinitely. Can anybody confirm or dispute?
Olive oil will NOT keep indefinitely, and the storage time depends greatly on the type of olive oil, whether it is heavy, light, virgin, or extra virgin. As far as I know there is no oil that generally has an indefinite shelf life. Crisco shortening is about as close as you can get to indefinite in regards to cooking fats.

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