what oils are you buying
 

for storing to cook with if the shtf , my grand parents used lard , any thoughts on this

Re: what oils are you buying
 

Olive oil.........in glass containers(if possible) for long term storage.


T

Re: what oils are you buying
 

define long time storage on crisco Tech Guy.. that's next on my list..
Also wont refrigerating liquid oil make it last longer?

Re: what oils are you buying
 

I opened a can of Crisco a few months ago that was stored from late 90's. Couldn't tell any difference in the smell or anything else. The can ( they used a foil lined, spiral cardboard container actually ) had saturated some and stained a part of the outside of the container, which is why I opened it. We'd gotten away from using Crisco over the years, but it does store better than any other fat I can think of......the hydrogenation factor I guess.

Re: what oils are you buying
 

what about lard , i know my grandparents used it , they all 4 lived to be in there 90,s i think lard well last for ever, an you can get the fat your body , was just thinking , like i said my dad own a hog farm for many years , when i was going up we had lard , tn andy what part are you in tenn , im from celina tenn, dale hollow lake

Re: what oils are you buying
 

Crisco should last forever, because it's plastic. Margarine and such are one molecule away from plastic! Dear God folks, don't eat that crap.

Re: what oils are you buying
 

now? none. the price has doubled in the last yr.

i bought a whole bunch of gallons of corn oil, and about 8 3 ltr cans of extra virgin olive oil back when they were cheap

its at least enough to last a couple years, and i'll just replace them with new as they get used

Re: what oils are you buying
 

we had a can of crisco in the pantry that was 5 or 10 yrs old, and it ruined a batch of biscuits. not sure i'd count on it keeping for 20 years.

Re: what oils are you buying
 

Palm oil and coconut oil are the most resistant to rancidity (excluding crisco). They are also supposedly the most healthy oils to eat. They make palm oil shortening that is bleached white and has no flavor. I'm not sure if it lasts as long as crisco but it sure is a lot healthier.

Re: what oils are you buying
 

There is not one single reason to use Crisco or any oil for that matter. You can get your fats other ways. Cooking with oil is plain dumb. Cooking with and consuming Crisco is beyond dumb. The heat changes the oil into something dangerous. This is a MAJOR cause of dis-ease. The debate about rancid oils/fats is over friends. You lose if you consume them. Good luck.

Re: what oils are you buying
 

Bacon fat rules!:bear_w00t:

Re: what oils are you buying
 

WOW, twenty years!!!
OK , then Crisco it is.. Ill wait for a good sale and stock up.

Re: what oils are you buying
 

I don't fry much. I have had the same bottle of cooking oil a year and just recently used it when the eggplant came in .. Still if you are in SHTF situation and have a lot of people to feed then cheap basics like rice, beans, lard, dried eggs, flour and dry milk will be a must.

I have high hopes that all my stored food will go to the food bank one day and I will never need it. Its all carefully packed and dated and it will be donated if its not needed. I dont use it someone will ...so its a win-win situation one way or another.

Re: what oils are you buying
 

I have canned butter.

http://www.internet-grocer.net/butter.jpghttp://www.internet-grocer.net/butrmuf.jpg

http://www.internet-grocer.net/butter.htm

Supposed to last indefinitely along with the Mountain House products.

- Black Blade

<<<<<<<<<<<<<<

Re: what oils are you buying
 

Yes sir!

Everything taste better with bacon fat. I wish someone could figure out how to can it for long term storage. :bear_tongue:

Re: what oils are you buying
 

agree and they have figured out how to can it, its called lard for the most part i just use it in candles with beeswax but i could always be eating it
if the need arose its very energy dense and cheap and will keep a very
long time

also used for soapmaking but tallow is prefered for this.

also used both lard, crisco and beeswax for blackpowder bullet lube
and found these to be better than modern bullet lubes for blackpowder.


I think you have never been realy hungry and cold if you can not apreciate
some good fats and oils in the diet.

Re: what oils are you buying
 

Lard has a bad rap, but pure organic rendered lard is not unhealthy. It's hard to come by now, the stuff in the grocery store is hydrogenated ...before about the time of the creation of the FED :wink:, people fried and baked with lard.

http://countrylife.lehmans.com/2007/...-timers-guide/

Rendering Lard: A First-Timer�s Guide
Posted October 18th, 2007 by cpthegreat

Lard in JarsRendering lard - is it really as hard as �they� say?

Back in the �good old days,� lard was the only fat that was used besides butter for cooking, baking or even spreading on bread for a sandwich. Lard has been used for centuries and centuries, ever since people began realizing what could be processed from a pig. Perhaps you have heard the statement, �the only thing not used from a pig is his squeal!�

Now, as we all know (or have heard), lard is the best for cooking, frying and baking. Almost any old recipe will call for lard. Any new recipe will call for shortening (Crisco or any other brand).

Crisco, a popular brand first sold in 1911 by Procter & Gamble, was the first shortening to be made entirely of vegetable oil. When William Procter and James Gamble started their company, they hired chemist E. C. Kayser to develop a process to hydrogenate cottonseed oil, which ensures the shortening remains solid at normal storage temperatures. The initial purpose was to create a cheaper substance to make candles than the expensive animal fats in use at the time. Electricity began to diminish the candle market, and since the product looked like lard, they began selling it as a food. This product became known as Crisco, its name derived from the initial sounds of the expression �crystallized cottonseed oil.�

I recently stopped using shortening in my cooking, by adding extra butter (never margarine) in cookies and cakes instead of the shortening called for in the recipes. However, according to some sources, lard is actually better than butter in many ways. It is supposed to contain less fat. So now that I have a big supply of lard, I am using that in the cookies and they are turning out very well.

In these modern times, you can purchase a pound of lard just like a pound of butter in grocery stores - well maybe not ALL stores, but in the ones I frequent. However, if you purchase lard, it sometimes has preservatives in it � and aren�t we all trying to get rid of those?

We have purchased a pig these past two years from a local farmer who does not have the big commercial pig farms like some in this area. The meat is good and the price is �right.� Our farmer takes our pig to the butcher and we tell the butcher how we want it cut up, then we collect it when it is done. Each time I pick up the pig, I have them save the lard for me, planning on rendering it for home use.

I think you might be able to �pre-order� lard from a butcher if you don�t purchase your own pigs. Most customers do not keep their lard, so the butchers will probably have a lot on hand and keep it if they know someone wants it.Frozen Lard

I finally rendered lard this winter � two year�s worth, but it was not any harder to do two years� supply than one year�s supply.

Rendering my lard was not difficult - it was even fun. I was warned that the process would smoke and stink up my house, so I planned on doing it outside. However, the weather has not been cooperating, so I decided to try it inside anyway. Yes, it does smell, but not terribly - kind of like cooking bacon all day long. The lard came from the butcher in large tubes, like sausages without the casing, and it was frozen. I put it into my large (18 quart) stainless steel stockpot and started simmering with as low a heat as the stove would go. Because it was frozen, it took a while to melt and start looking like golden water. I started it the night before, but I know my stove and was confident that the flame would not go out or get hotter. By mid-morning the next day, it was melted enoughLiquid Lard to begin straining it.

I tried a coffee strainer, but it didn�t work well, so I used part of an old (clean, of course) pillow case draped over a strainer, which worked marvelously. The cracklings (meaty pieces left over from the clean lard) are being given to the chickens, a little bit at a time. My husband Norm says it will make laying the eggs easier, as the cracklings and leftover lard will grease the eggs coming out � who ever told him he was funny?

After the lard was strained, I put it into a smaller (12 quart) stainless steel pot and heated it up again. At the same time, I heated quart jars and lids, and then poured the liquid lard into the jars to seal. It didn�t take long for the seal to take and now I have jars of lovely white lard to use - probably half a lifetime�s worth!Strained Bits

I still had about three-quarters of a can of Crisco sitting in my pantry. I hate to throw things away, as it is a waste, but what should I do with it? If it isn�t good enough to go into MY body (or my family�s), it shouldn�t go into the chickens� bodies. So I threw it away. Just picked up the can, carried it to the garbage can and threw the WHOLE THING away � no guilt feelings at all!

Now that I have lard, what will I do with it? My �lard� crock has always been filled with shortening - I faked it when I was working at Historic Murphy�s Landing by using the Crisco instead of real lard. I washed out the crock and now have actual honest-to-goodness lard in it. Not much, as I�m not sure how long it will stay good out of the fridge or sealed in a jar, but enough to coat the pans I season and use for frying - instead of vegetable oil or shortening. I will not give up my olive oil for frying, but plan on doing what little deep frying I do with lard instead of vegetable oil. Sources say it�s better and has a higher smoke temperature. I haven�t tried it, yet, as I deep fry so very little.

I have a recipe for homemade Bisquick mix and will now use lard instead of shortening - I threw away what I had made with Crisco and am making small batches (again with the concern of spoilage) with lard and organic unbleached white flour from the local Co-op.

I mix up my cookie dough with half butter and half lard (most have that mixture in the recipe) and they are turning out moist and yummy. I do find that the cookie dough tastes a little bit different. (If you are like me, you taste the dough before baking the cookies.) Shortening has no flavor, but lard has a bit of �nutty� flavor and you really can tell the difference before baking. After baking, you cannot. Norm doesn�t know the difference between the old ones made with shortening and the new ones made with lard.

So, that�s everything about lard you wanted to know and were afraid to ask. Simply put, you too can render lard - it�s �easy as pie!�

Re: what oils are you buying
 

when my dad an granpa made it they put it in a five gallon bucket , you need a wood fire outside an a big casiron pot

Re: what oils are you buying
 

Crisco and olive oil mostly.. Don't want to chance it w/ veggie oil - although... I think were getting close enough that I could.
thanks for reminding me to put some on the next prep run list!

Re: what oils are you buying
 

I have a jar of it in my fridge. For frying there's nothing better. Great mouthfeel.

Re: what oils are you buying
 

I've read that olive oil is prone to go rancid... I've stored it for around a year and used it, but I wouldn't use it for long term.

To whoever said palm and coconut oils were healthy, you are dead wrong... they are horrible for you! But that's not really the point of storage preps. High calorie per volume is the most important thing.

Re: what oils are you buying
 

Me too - got a few cases (good to barter too!)....and we opened a can in class and had a group tasing.......of all the options so far, and I have tried them all, this is my favorite so far!!

Wouldn't want lard (or Crisco, olive oil, corn oil, etc.) on a pancake or in my oatmeal......or on my rice.

Re: what oils are you buying
 

its used as a detangler...


http://img.photobucket.com/albums/v2...y/DSCN3504.jpg

Re: what oils are you buying
 

Where do you guys get the canned butter for the lowest price? I'd like to get a hold of some of that canned kraft cheese too.

Re: what oils are you buying
 

You are DEAD wrong! The purveyors of poison vegetable oils and margarine want you to believe that garbage. Coconut oil is EXTREMELY healthy. Know your subject before commenting. :wink:

Re: what oils are you buying
 

I wouldn't gorge on something that high in saturated fat, when combined with the average American diet. Now if you're doing an a low carb diet or something like that, then it might be okay. To me, olive oil is the nectar of the gods, and occasionally I'll use avocado, coconut milk, sesame oil, or peanut oil for certain dishes. I think the mediterranean diet is one of the healthiest around,

For maximum human performance I'd say John Berardi is right on the mark. You can find his site on google.

but hey, opinions are like assholes... JMO...

Re: what oils are you buying
 

mredepot.com, coupon code: warrifles.

Re: what oils are you buying
 

Agree with most of what you say, yes. I didn't recommend gorging on the oil, just that in moderation it is very healthful. The processed oil industry made a massive campaign against natural fats (coconut and butter) in the 50s, convincing people to eat their junk products. It worked, as it took people 30 or 40 years to find out they'd been duped.

Fats are not our ememy. Left as nature made them, they are essential to good health. Also, fat does not make people fat. Sugar is the villian. The low-fat craze has harmed countless people and turned us into the fattest nation on earth.

If you insist on frying foods then use macadamia nut oil. It has a very high flash point and will handle the high heat better than most oils without turning rancid.

Re: what oils are you buying
 

Thanks! I just bought 24 cans of butter and 6 cans of cheese. Good discount with the coupon too! :applause_

Re: what oils are you buying
 

http://dehydrated-food.net/begacheese.gifhttp://www.zyz.com/survivalcenter/im...,%20canned.jpg

Yeah, the cheese is good too. I figure if the old crusty boys in the "Mad Max" outback without refridgeration can use this stuff, then what the Hell. Got a few cases myself as part of my longterm storage.

- Black Blade

Re: what oils are you buying
 

My fats storage is limited to cans of Crisco (I know) and canned Red Feather butter and cheese. What I don't understand is how olive oil in glass containers can go rancid? Oxygen produces rancidity in oils, right? So how can a sealed container of olive oil go south?

It seems this is a common problem for us, fats/oils are the weak link in a storage program.

Re: what oils are you buying
 

what was percentage of the discount? I can't find out until after entering info I don't want to enter :D

Re: what oils are you buying
 

I only cook and use Grape Seed Oil

http://en.wikipedia.org/wiki/Grape_seed_oil

Grape seed oil is extracted from grape seeds and has a relatively high smoke point, approximately 420 �F (216 �C), so it can be safely used to cook at high temperatures. Grape seed oil can be used for stir-fries, saut�ing and fondue. In addition to its high smoking point, grape seed oil has other positive attributes in relation to cooking. It has a clean, light taste that has been described as 'nutty'. Because of its 'neutral' taste, grape seed oil is often used as an ingredient in salad dressings or as a base for infusing or flavoring with garlic, rosemary, or other herbs or spices. It is also used as an ingredient in homemade mayonnaise. <sup class="noprint Template-Fact"></sup>

<sup class="noprint Template-Fact"></sup>
The metabolic energy density of grape seed oil is comparable to that of other oils: about 120 kcal per tablespoon (34 kJ/ml).<sup class="noprint Template-Fact"></sup>



However, because less oil is needed for cooking, it can be used within a low-fat diet especially when combined with good frying techniques (such as using enough oil, not overcrowding the pan, and having the oil at the correct temperature) which reduces the amount of absorbed oil.

Re: what oils are you buying
 

Lard tastes better to me than anything but butter, but you can't use butter in high heat cooking.

The problem with modern lard is the nasty way factory pigs are farmed. Our grass fed beef guy has branched out into pigs and lamb, so I may ask him about lard.

Rancidity depends on temperature. Oils go rancid in our hot climate fast. So we now have a section of the fridge devoted to oils we moved into space saving tupperware type containers. It solidifies, making the bottle no way to use it. But as we have it stored we just spoon however much we are using out. We have olive oil, sesame oil, saved bacon drippings, and a lot of butter in the fridge. Though we have some canned cheese and butter we want more and I think I will order some now.

edit - that was $50 off a case each of butter and the new better cheese. Their first kraft cheese is pretty much like velveeta, and we only plan to use it in cooked items, but I have read the new bega cheese actually tastes like cheddar.

Still, cheese for omelettes or whatever will be nice to have. I hope this better kind is good for stand alone eating.

I consider these kinds of things luxuries and got in lots of beans and grains first. But whether it is actual food shortage or hyperinflation that turns us to eating stored food, luxuries will be welcome I am sure.

Re: what oils are you buying
 

Indian Indians have been making storing Ghee, which is a kind of clarified butter without fridges for thousands of years. 100 year old ghee is pretty valuable as a burn remedy (not for internal consumption). So if it goes bad you can still use it. Some people been using 5 year old ghee for the same burn salve. Store bought in a jar will keep couple of years.

Confit / Schmaltz is rendered fat and stuff submerged in rendered fat. Also keeps a long time

Re: what oils are you buying
 

Re: what oils are you buying
 

Popeye wants to know if that's virgin olive oil. :D

Re: what oils are you buying
 

Thats one is....


This is the version you want to avoid:
http://farm1.static.flickr.com/71/22...c49f17.jpg?v=0

Re: what oils are you buying
 

butter here

http://i303.photobucket.com/albums/n...rxx/butter.jpg

Re: what oils are you buying
 

What do you suggest instead? Butter? Lard?

Re: what oils are you buying
 

Anyone know how long those cans of butter really last? Places are claiming "indefinite", but to me that just means they dont know. The manufacturers website doesn't give a shelf life, but in that LDS preparedness manual pdf it says only 18 months. I've bought a couple cases but i'd like to find out a straight answer before I invested in too much more (just in case it spoils).

Re: what oils are you buying
 

Hallelujah !!... Praise the Lard and pass the biscuits.

Re: what oils are you buying
 

Clarified butter (Ghee) is a good from the farm cooking oil. It's easy to make and economical.

Put a couple of pounds of unsalted butter in a heavy sauce pan and bring to a low boil...no lid. I skim the white foam off the top while the water is boiled off and the milk solids start forming a kind of curd on the bottom. Take it off of the heat and let it cool down until warm. Strain it through cheese cloth (just the golden clear oil, you leave the milk solids in the pan) and you have a premium gourmet food product. It will keep unrefrigerated for a month, easy.

Re: what oils are you buying
 

Coconut oil is also anti-viral, anti-bacterial, anti-fungal.

MSMedicine cannot even make something that is anti-viral.

Re: what oils are you buying
 

Even the Buddha ate Ghee. Truly good stuff.

Re: what oils are you buying
 

I've not heard any of this. Can you elaborate?

Re: what oils are you buying
 

another vote for coconut fat, been using it since reading about oils. reduces heart disease, among other benefits (should also be pointed out that the prevalence of heart disease is not generally to do with saturated fats, but rather to chlorine in water...a normal carbon water filter will remove chlorine)

Re: what oils are you buying
 

I use coconut oil mostly for cooking, olive oil for dressings and such.

I keep other oils around (avocado, palm ) cause I use them for soap making. I've found they keep much longer than you think. I have a half used gallon of (grade B) Olive oil in the basement for well over a year covered with a piece of saran wrap and a rubber band, since I somehow lost the cap. No rancidity.
I don't keep them in a fridge cause some oils will damn near freeze even the refrigerator (especially jojoba if i recall, not that you'd eat it anyway, and technically i guess it's more a wax than an oil).