cooking oils for long term food storage

Oils
Cooking Oils for long term food storage

Looking for the best cooking oils for long term food storage?
Steer clear of soybean oil as 96% of soybean oil is GMO.
Unfortunately, you'll find soybean oil lurking in just about
everything from mayonnaise to chips.

What kind of oil is in your food storage? Chances are you have
a variety.

Oils won't last long in your food storage, but don't throw them
out.

  • Canned butter. If you have been looking to add REAL
    butter - not powdered or freeze dried - to your long term
    food storage program, then look no further. This butter is
    imported from New Zealand and tastes better than any
    gourmet butter. Very long shelf life - about ten years. No
    refrigeration necessary. Another great quality is its list of
    ingredients: pasteurized cream and salt. That's it! No
    preservatives, food colorings, or chemicals of any kind.
    Just naturally made wholesome butter from down under.
    Best of all, it's hormone free.

  • Ghee. Ghee is clarified butter and a flavorful addition to
    many recipes. It's prepared by melting and simmering
    butter until all the water evaporates and the milk solids
    settle at the bottom. The remaining butter oil is very
    stable, giving it a high smoke point which makes it an
    excellent choice to use for frying and sautéing and it can
    be stored without refrigeration for up to a year.

    Pure grass-fed Organic Ghee, pictured right, is rich in
    nutrients, including healthy fat soluble vitamins which aid
    in the absorption of nutrients in the foods. Ghee contains
    naturally occurring CLA, Vitamins A, D & K. Per Ayurveda,
    cow ghee is one of the most sacred foods. During the
    clarification process, milk solids are removed, leaving the
    healthy butter fats behind. Small, trace amounts of casein
    and lactose can possibly remain in the ghee, but unless a
    person is extremely sensitive, consuming ghee will be fine,
    even if dairy is not. Ghee does not contain milk solids,
    which gives it a very high smoke point (~485 °F). Because
    it is very stable at high heat, it is considered one of the
    best oils for baking, sautéing and deep fat frying. When
    you sauté or fry with butter, milk solids can burn causing
    an unpleasant odor, appearance and taste. Also, there is
    no hissing, popping or splattering when you use ghee. It
    also has a sweet aroma and actually becomes richer in
    flavor as well. Ghee does not contain harmful trans-fats
    which can cause heart disease and many other serious
    health problems. Well-prepared ghee is very shelf-stable
    because it has low moisture content. Keep in an airtight
    container at room temperature for 2-3 months. In the
    refrigerator, it can last up to a year.

  • Peanut oil. Oil never has a long shelf life. PEANUT oil
    lasts 18-24 months unopened or 6 months if it's opened,
    but the great thing is that you can re-use peanut oil
    several times within the six month storage period. Another
    wonderful thing about peanut oil is that it is mad of mono
    unsaturated fatty acids, which lower your risk of heart
    disease. Best of all, peanut oil is very flavorful, so it's an
    ideal solution to your food storage.

  • Coconut oil. Coconut oil is an ideal prepper oil. Nutiva
    Organic Extra Virgin Coconut Oil, pictured at the top of the
    page, has 100% less cholesterol than butter. It's
    deliciously healthy cooking oil. Better than butter and are
    USDA Organic. Unrefined with no trans fats, rich in lauric
    acid.

  • Palm Oil. Palm oil, not palm kernal oil, is a healthy
    cooking oil loaded with Vitamin E and antioxidants.

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