Quick Answer
For long-term storage, the best types of fats are shelf-stable and have a high smoke point, such as coconut oil, beef tallow, and lard. These fats are less prone to oxidation and spoilage, making them ideal for storing over a year. They also provide essential fatty acids and calories for sustenance.
Choosing the Right Fats
When selecting fats for long-term storage, consider their smoke point and shelf life. Coconut oil, for example, has a high smoke point of 350°F (177°C) and can last up to 2 years when stored properly in a cool, dark place. Beef tallow, rendered from animal fat, has a smoke point of around 420°F (220°C) and can last up to 3 years when frozen. Lard, rendered from pork fat, has a smoke point of around 370°F (188°C) and can last up to 2 years when stored in a cool, dark place.
Preparing Fats for Long-Term Storage
To prepare fats for storage, follow these steps: (1) render the fat to remove impurities and water content; (2) strain the fat through a cheesecloth or fine-mesh sieve to remove any remaining impurities; (3) package the fat in airtight containers, such as glass jars or Mylar bags, to prevent oxidation and moisture; (4) seal the containers and label them with the date and contents; (5) store the containers in a cool, dark place, such as a pantry or basement. For longer storage, consider freezing the fat at 0°F (-18°C) or below.
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