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How to store fats and oils at home

Homemade animal fats are the longest-lasting foodstuffs and can be stored in a refrigerator or cool basement. However, even these fats are prone to spoilage (becoming rancid) if not prepared or preserved correctly. For example, the best preservative for refractory animal fats is salt (especially heated in a frying pan or on a baking sheet in the oven). Mixing a tablespoon of heated salt with a kilogram of refractory animal fat (beef, lamb, or pork) significantly extends the shelf life of the fats.

Preserving refractory fats in the form of lard also has its limits. Only salted lard sheets can be stored the longest without refrigeration. Fresh lard can also be preserved without refrigeration or freezing temperatures by sprinkling it with layers of salt (3% salt per 100% of the lard's mass).

Vegetable oil can be stored in a dark place, sealed and unrefrigerated, for up to a year. However, this only applies to oils stored unopened in store-bought containers (plastic, tin, or glass). Homemade vegetable oil may contain components that prevent liquid oil from being stored in an airtight container outside of a refrigerator or cool place for more than two months. An open container of vegetable oil without a sealed lid can be stored without refrigeration for about a month. Adding salt (one teaspoon per liter of oil) can slightly extend the shelf life of vegetable oil.

Refined and unrefined oils are stored differently because they undergo different processing techniques. Refined oils are more stable than unrefined oils. Mixing different types of oil for storage is not recommended, as they may release sediment.

Butter is the least stable butter for long-term storage without freezing. In the refrigerator, butter should be stored in a closed glass or dark glass container, or in a porcelain container. Butter easily absorbs the odors of various foods, so it should be stored separately from strongly aromatic foods. Deodorizing butter with various aromas degrades its quality, as aromas are volatile essential oils that have a fatty structure similar to butter and easily penetrate it. They spoil the natural milky aroma of butter and the creamy taste of this product. Flavoring butter is acceptable only immediately before use, for example, by sprinkling it with spices (ground or leafy). Examples of this are dill oil, onion oil, mustard oil, hot oil with the addition of crushed garlic, ground garlic, or ground pepper. Butter with aromatic additives should not be stored in the refrigerator for long periods to prevent changes in its flavor.

All types of fats and oils do not like high temperatures, hot rooms, and proximity to heating devices or heated dishes, heating toasters, electric kettles, electric stoves, ovens, and similar devices that heat the atmosphere around them.