…… How long does unopened Crisco last?
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night driver
ESFP adrift in INTJ sea
In REAL cans or the new-fangled paper cans??
BadMedicine
Would *I* Lie???
Been paper long as I can remember and I'm 40.
Makes a great candle once 3xpired, so don't throw out. Doubt it goes bad except for the taste... any calories good calories if biden & the destroyers have their way...
jward
passin' thru
Which shortening has the longest shelf life?
The fat with the longest shelf life (store-bought) is Crisco™. Crisco is hydrogenated shortening and includes preservatives, which accounts for its longer shelf life (8 to 10 years).
Why Storing Fats and Oils Long Term is Diff
Does Crisco go out of date?
Unopened Crisco shortening can stay up to two years, whereas an opened can will last for one year. The exact date is printed on the bottom of the can. As for unopened Crisco shortening sticks, the time limit is also one to two years. However, for an opened package, it will go bad after six months.Jan 1, 2023
Hacker
Computer Hacking Pirate
Cristco is a highly processed (using substantial heat) vegetable oil. It's a major contributor to obesity, insulin resistance, and diabetes. I suggest you go with (real) extra virgin olive oil, coconut oil, avocado oil, grass-fed butter.
In general, highly processed vegetable/seed oils are actually worse for you than is sugar.
In general, highly processed vegetable/seed oils are actually worse for you than is sugar.
energy_wave
Has No Life - Lives on TB
Don't eat any Crisco. It's not good for you, imo. Best used for candles, room heaters or greasing bicycle chains. Use real lard instead.
This is actually not true. How long shortening lasts depends on how it’s stored. Kept cool, it lasts a lot longer than warm.
pinkelsteinsmom
Veteran Member
I freeze everything
Illini Warrior
Illini Warrior
expiration date is only GOV bs - it's still good for another 5+ years >>> bury those cans in the bottom of the freezer and forget about them until needed
night driver
ESFP adrift in INTJ sea
Twinkee shelf life is honestly controlled by the life of the SHELF, on which they are stored. JUST a TAD longer than Peeps.
KMR58
Veteran Member
Look at the cellulite on people. Lasts forever.
Huh. As a wipe on/off product or just stick the blade into it and leave?
My personal kitchen cutlery is Old Hickory or similar. No one uses them but me because they cannot grasp the concept of not putting those knives into the sink and letting them stay wet or running thru the dish machine. I acid treat the blades and the Patina helps but still, wood grips and such. Judt use the stainless WallWorld knives if Retardation keeps you from understanding basic things.
ETA-and before someone says 'But, but, But...my Dalstrong..!" or whatever.
Sharpen it.
I can take mine outside and use and old cinderblock or the driveway to get a good, working edge and they cosat me less than $20 a piece.
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jward
passin' thru
So what's the shelf life for lard? Assuming you don't store it on the hoof : )
Illini Warrior
Illini Warrior
you can buy a tote full of Jesus candles for just one Crisco - the $$$ math never worked - fats & oils will be priceless in a SHTF - stockpile in that direction ....
One heck of a lot shorter than Crisco. We vacuum seal home rendered lard in widemouth canning jars. If kept out of the light at all times, it keeps for 2-3 years. But it must be refrigerated immediately upon opening.
Sealed Crisco keeps as long as the packaging stays intact. The old, steel cans essentially would keep forever as l9ng as they didn't rust through. The newer cardboard/foil "cans" are a heck of a lot less sturdy, but carefully stored in a cool place, will very good for at least 10 years.
The hydrogenation process helps slow the process of going rancid due to oxidizing, but doesn't prevent it forever.
But it also is why the stuff is SO bad for your health. I still use it to grease pans for baking, but nothing else. I converted several of our favorite old (1950's) recipes from shortening to butter (or lard, in the case of piecrusts). It's not a 1:1 ratio... butter is "shorter" than crisco, so it's more like 7/8 cup butter for every cup of crisco.
Sure tastes better!
Summerthyme
The Hammer
Has No Life - Lives on TB
About like unopened mayonnaise?
Nah... I know you are just tweaking Dennis, but once they changed from glass jars to plastic for Miracle Whip and mayonnaise, their shelf life, even under ideal conditions, crashed. I used to be able to keep it at least 3 years beyond the "use by" date... after the change over, 6 months and it's rancid.
Summerthyme
willowlady
Veteran Member
Unopened mayonnaise will only last a few years before the texture and flavor changes. A lot depends on how it's stored. Don't ask me how I know. Bad? I don't know. Didn't try it. I trust my nose....
Mayonnaise should always remain unopened.
Crisco keeps a long time after opening on the shelf. The "sniff" test will tell you if it's rancid.
I don't use it much, but I do have recipes that require that type of shortening, and I find it keeps better than lard. My favorite recipe from my g-grandmother needs Crisco or lard. I tried substituting oil or butter and it just doesn't work.
Since I don't use much Crisco, I'm not concerned about the health issues connected to it. I'm much more concerned about the multitude of additives in our foods.
I go on the "all things in moderation" theory. If I want a Pepsi once a day, I'll have a Pepsi. However, I will not drink numerous Pepsi's in a day. I won't eat a batch of cookies with Crisco other than occasionally. Actually, I won't eat a batch of any kind of cookies other than occasionally.
I agree with Miracle Whip and mayonnaise in plastic jars. Peanut butter in glass jars would keep much longer than the plastic now days.
I would guess that eating out at any fast-food place regularly would be much worse for your arteries than using Crisco occasionally.
I don't use it much, but I do have recipes that require that type of shortening, and I find it keeps better than lard. My favorite recipe from my g-grandmother needs Crisco or lard. I tried substituting oil or butter and it just doesn't work.
Since I don't use much Crisco, I'm not concerned about the health issues connected to it. I'm much more concerned about the multitude of additives in our foods.
I go on the "all things in moderation" theory. If I want a Pepsi once a day, I'll have a Pepsi. However, I will not drink numerous Pepsi's in a day. I won't eat a batch of cookies with Crisco other than occasionally. Actually, I won't eat a batch of any kind of cookies other than occasionally.
I agree with Miracle Whip and mayonnaise in plastic jars. Peanut butter in glass jars would keep much longer than the plastic now days.
I would guess that eating out at any fast-food place regularly would be much worse for your arteries than using Crisco occasionally.
SouthernBreeze
Has No Life - Lives on TB
I buy Crisco in the small cans and refrigerate it after it's opened. The only thing I use it for is to grease my cornbread skillet when making cornbread. I don't store very much at all.
Hacker
Computer Hacking Pirate
By the way, Soy Oil is (supposedly) the most used by Americans. Yet it's a major cause of obesity. Canola oil is just as bad.Cristco is a highly processed (using substantial heat) vegetable oil. It's a major contributor to obesity, insulin resistance, and diabetes. I suggest you go with (real) extra virgin olive oil, coconut oil, avocado oil, grass-fed butter.
In general, highly processed vegetable/seed oils are actually worse for you than is sugar.
On a related note, there's a reason why those who drink 'diet' soda are fat - because the sweetener used in diet soda makes you fat. Aspartame and Sucralous are two of the worst sweeteners, as they mess with your gut system and actually make you fat.
nomifyle
TB Fanatic
I use to use a generic brand to grease my cast iron cook ware but since it got too heavy for my aging hands I don't use cast iron very much. And one reason I backed off using cast iron for everything is because of the iron in my blood was close to being too high. Although I've never been inemic.
psychgirl
Has No Life - Lives on TB
Yep.
I lost a few plastic jars I’d stored in our very cold basement. They went “gross bad” lickety split too.
AlfaMan
Has No Life - Lives on TB
Born and raised with Crisco being used for cooking. delicious pies, breads, biscuits.Cristco is a highly processed (using substantial heat) vegetable oil. It's a major contributor to obesity, insulin resistance, and diabetes. I suggest you go with (real) extra virgin olive oil, coconut oil, avocado oil, grass-fed butter.
In general, highly processed vegetable/seed oils are actually worse for you than is sugar.
Fast forward 50 years. When Mrs. Alf does any cooking that needs oil it's extra virgin olive oil. Being half Italian she takes olive oil as seriously as her coffee and tea (trust me-she's serious.) There's a brand her mom and dad used; it's what she uses. She gets it from the Italian store in Arlington, Va (or we make a trip to little italy in NYC and she loads up on it there.)
if you're buying olive oil get the best extra virgin you can find. it's well worth it.
Profit of Doom
Dismember
Extra virgin olive oil comes from really ugly olives.
Countrymouse
Country exile in the city
or butter (cakes)
vessie
Has No Life - Lives on TB
Not in my house!
I go through the Costco sized Kewpie Japanese mayo like there’s no tomorrow. Lol! V
Sure, absolutely. Any fat can be used.
Which reminds me of an old truism I should have included in my response about lard... lard deteriorates with age; soap improves. Which means if you have excess fats, make soap before it starts going bad.
You CAN "clean" rancid fats to some degree before making soap, but you'll like your end product much better if you use fresh.
Summerthyme
ioujc
MARANTHA!! Even so, come LORD JESUS!!!
But COCONUT OIL instead.....it is cheaper and lasts literally forever!!