Maybe I am the only one with this worry,but I have been trying to figure out what to do when my olive and crisco oil run out or go rancid. I know there is animal fat, of course,and butter, but what about vegetable oil. Canola oil is made by Monsanto now, so i don't think the lovely yellow fields we see now will be re-seeding themselves. Even if we had a hand cranking press to get the oil out of it. I know most oil is good for about one-two years, but what do we do after that?
I'm not too sure either, but in the meantime I can my butter, and crisco/tenderflake to give it abit longer shelflife, and I purchase lots of coconut oil as it is the best to use (especially for your brain) and I put it on when I get out of the shower (it does wonders for eczema) , my husband shaves with it and his blades last 2-3 times as long...I don't know what to do once it doesn't exist unless we grow sunflowers and figure out how to press the oil out.
Vegetable oils can be made from sun flower seeds, corn, rape seed, and other grains which can be grown in Alberta. Traditionally though, I think lard and butter served in the past. Perhaps not as healthy as extra virgin olive oil but serviceable never the less. I can't say as I know what the processing methods are but if I were told to guess, I'd go with hot and / or cold pressing. Does anyone have a vice in the garage or wood shop to try it out?
Happy Turkey Day!
Antsy
Needs must when the devil drives.
I think all the rape farmers are using Monsanto's (sp?) and it won't reseed, but sunflowers are easy to grow. Of course the butter is dependent on having a cow or goat-hopefully I can trade for one, as I have no interest in having either now.
Sorry for the dumb question- how do you can butter? Crisco comes in a can, so that's easy. What is the shelf life for coconut oil and what is the best way to buy it?
Plenty of vids on canning butter - pressure cooker required.
For the last year I've had an opened jar of clarified butter at the cottage. Seems to be fine still.
You'll find it at Indian grocers called Ghee.
Did some searching for a seed press. This one seems to have good reviews.
https://www.youtube.com/watch?v=mg2Rk5ni6YM
I have piggies and beef so I have lard.
I also have milk cows so lots of butter frozen, and lots of butter clarified as well as canned. When using cast iron pans, animal fat is by far the best route to go as well. I like clarified butter for frying eggs and pork fat for frying meat and veggies. Onions fried in smoked pork fat will have your drool nodes working overtime and don't get me started on chicken fried in pork fat. A lump of pork fat makes greasing the grill real easy. Always have some lumps in the freezer for this.
I don't buy oil other then olive oil and use it mainly for salads. Don't like greasy salad, so it lasts a long time. Longer, now that I found out that most of it isn't pure olive oil any more.
Coconut oil has the longest shelf life of any cooking oils. Various sources claim that it will last 1 1/2-3 years, but I have also heard that it can be kept longer than that under the proper conditions. The other non GMO oil is generally safflower (sunflower) oil. I have quit using canola oil totally because of Monsanto and their questionable (or not so questionable) modifications to produce round-up resistant seed, so that the entire field can be sprayed as necessary with round-up. Apparently, Alberta wheat farmers also use round-up to "harden" the wheat rather than waiting for the natural process to occur. Anyone have more information on this farming practice?
"It's better to look ahead and prepare than to look back and regret"