Oil and Fats – More Valuable than Gold
On March 4, 2018, I posted a blog about a boy growing up in war-torn Germany, how he survived and what he learned. Here is a quote from that blog:
“Hans made an interesting observation at the end of his story. He related how there were a number of industrious individuals who were somehow able to establish access to certain food items that were made available to survivors for a price. Paper money had no value and was not used but precious metals including jewelry, wedding rings or any form of gold or silver was used to purchase these food items. The most valuable commodity of all was food itself and the most valuable food item was “fat” as Hans put it. In other words, the richest individuals during that time where those who had some supply of oil, lard or some type of fat. This was highly sought after for the energy, calories and flavor it added to the limited supply of bread or basic grains that could found.”
If we choose to learn from the experiences of others, it would make sense to do the research and make the investment of acquiring additional oils and fats for our food storage. This can be a tricky business since many oils have a relatively short shelf life. I must admit, over the years I’ve thrown away over 40 gallons of oil because I didn’t rotate it or store it properly. I’m hoping with the information in this blog I can help you better prepare through not only storing extra oil and fats in your food storage plan but preserving it for a longer shelf-life.
Oils and fats have different shelf-lives depending on the type of oil and storage conditions. Under normal storage conditions, your oil will last from a few months to three years or more. Sealed, canned shortening powder will last three to five years but does not perform the same as regular oils. You can extend these storage times with a few tricks outlined below.
What Causes Spoilage?
Oils and fats are vulnerable to the usual causes of food spoilage: microorganisms, oxidation, heat, light, pests, and time. For properly stored oils and fats, oxidation is the most common cause of rancidity, aided by time, temperature, humidity and light. How to assist in protecting your oils and fats from all of these causes will be discussed in this article.
How Long Does Oil Keep?
Unopened oils keep longer in the refrigerator or freezer. Once opened, moisture can become a factor so keep oils and fats in the pantry after opening. Moisture in the oil can shorten its shelf life as much or even more than the cooler temperature preserves it. If a cool, dry place is available, such as a basement or cellar, that would be a preferred location for storing opened oils.
Shelf Life of Common Oils and Fats
Flavored oils, such as chili oil, truffle oil, and garlic oil, spoil faster than pure oils, so it is best to store oils in their natural state and flavor them as needed or store only enough flavored oil for short-term use.
Extending Shelf Life – Protecting Oils and Fats from Microorganisms and Pests
Exposure to microorganisms and pests will spoil your fats quickly, so care should be taken to protect oils from these problems. Microorganisms are not usually a problem if you store the oils in a clean environment, properly sealed or covered. Microorganism growth is faster in a warm environment and slowed or stopped by cold temperatures. If you do suspect contamination for any reason, throw it out. Oils spoiled by microorganisms may not exhibit any signs of spoilage but can cause illness.
Pests are more of a problem with oils and fats. If you see any signs of rodents, such as signs of chewing or infiltration, consider the oil or fat spoiled and use it for non-food purposes such as making candles.
To prevent problems with microorganisms and pests, store your oil in clean, dry, thick plastic buckets or metal cans. Metal is best for preventing rodents.
Protecting Oil and Fats from Oxidation, Humidity, Heat, and Light
Oxidation is caused by exposure to air and is accelerated by heat and light. Storing your oils and fats properly slows oxidation.
Preventing Oxidation:
Store oils and fats sealed, vacuum packed, or flooded with nitrogen to exclude air
Keep them in a dry, dark location
Refrigerate or freeze them unopened
Add an antioxidant when appropriate
Date and rotate your supplies
If you cannot vacuum pack your oil or flood it with nitrogen, another way to exclude air is to completely fill the bottle before sealing it. Choose a glass bottle or jar and fill it to the rim. Clean the rim and seal the jar. Check your fill by turning the bottle upside down to observe the size of the air bubble. Ideally, you want no air, but a tiny bubble may be the best you can get, depending on the bottle. Adding an antioxidant before sealing gives you additional protection.
Using an Antioxidant
Antioxidants will prolong the life of your oils by blocking the free radicals that cause oxidation. They won’t prevent oxidation completely, but they will slow it down considerably. One option is adding rosemary essential oil to your oils after opening. Other antioxidant oils include oil of oregano, sage oil, and Vitamin E.
To reduce oxidation, you only need a small amount of antioxidant oil, between .05 to 1 percent. Approximately 3 drops to 2 teaspoons of antioxidant oil per quart of oil. The larger amount is ideal and offers the best protection, but it also adds flavor to the oil. Adding 3 drops or more of rosemary oil per quart gives you a reasonable amount of antioxidant protection without noticeably affecting the flavor.
You may want to consider using antioxidant oils when transferring oils into smaller containers to increase the shelf life of the opened oil.
How to Tell if Oil is Rancid or Spoiled
Oils and fats are usually labeled with a “Best Used By” date rather than an expiration date. Stored under normal pantry conditions, your oil should last beyond this date. However, by following these recommendations, you should be able to extend this storage time considerably.
As oil ages, it changes in color, clarity, and texture. These are the beginning signs of spoilage, but the oil may still be usable. When the oil is rancid, you will notice an unpleasant taste and smell. At this point, consider it spoiled. It won’t make you sick, but it does lose its healthy properties and may become unhealthy over time. It doesn’t taste good either, so you are better off not using it. It might still be useful for purposes other than cooking or eating.
How to Store Fats to Extend the Shelf Life
The best way to store fats and oils is in an airtight container in a cool, dark place. For normal storage, this means in a pantry, away from the stove or other heat sources. You can increase your storage time considerably by storing oil and fats in the refrigerator or freezer if you have the room. They will probably become cloudy and solidify, but this is normal and not a sign of spoilage. Remove them to room temperature for an hour or more before use, and they will return to their liquid state.
Storing large Quantities of Oils and Fats
To get the best prices on oils and fats, purchase them in large containers. However, when you are ready to use them, consider transferring amounts to small containers since the oil spoils faster once opened. Always rotate your oils and fats to keep from wasting your investment. Plan on re-packing the oil or fat immediately after opening. Pack the oil or lard tightly into a canning jar and cover it with a warm, dry lid. Then I vacuum seal it to remove the air. Before vacuum sealing, you can also add an antioxidant oil as listed above to prolong the shelf-life.
There is no question adding extra oil to your food storage will require more vigilance in your rotation plans but as time has proven, it will be more than worth it when the times comes you are forced to reply on your food storage.

As I viewed several videos of the Kilauea Volcano and the resulting earthquakes on the Big Island of Hawaii today, I couldn’t help but think about the awesome power of Mother Nature and her ability to change landscapes and lives within moments. I also read articles and watched videos detailing the eruption of the Fuego Volcano in Guatemala where more than 100 lives have been lost so far and in some spots, a mixture of gasses and volcanic matter reached 1,300 degrees totally devastating everything in its path.
Watching so we’ll be ready certainly makes sense to me but I’ve found the Lord’s timetable isn’t necessarily the same as mine. I must admit, watching can sometimes be wearing. In fact, it’s easy to become impatient and just wish for things to accelerate. I mean, if the Bible tells us things are going to get worse before they get better, let’s get it over with. Sometimes I feel like I’m watching a train wreck in slow motion – things are definitely getting more trying but life just seems to keep going, regardless.
So how do we balance enjoying the moment and “watching” so that we’ll be ready? I do believe it’s a delicate balance. There will always be those who take it to the extreme on one side or the other. Most of us know those who insist on keeping their head in the sand and ignore all warning signs and move forward each day as if the conditions of their lives will never take a downward turn. These are those who often scoff at the idea of food storage or preparing for difficult times ahead and tend to view those who do choose to prepare and fanatics who have gone off the deep end.
While it’s important to devise a plan for watering your plants during a drought, it’s also beneficial to have plants that you can rely on to survive drought when the weather turns hot and water is scarce. The plants listed below are all able to survive without water longer than the average plant and can handle the heat quite well. If you live in a part of the country where drought is a possibility (which is most of the country), consider including these plants in your survival garden.
My buddy started listing things like his food storage (over a one year supply for his family), water storage and purification systems, first aid, solar panels, wind turbine, a huge amount of split fire wood, 800 lbs. of charcoal briquettes, 200 gallons of propane, and the list just kept going. I can’t even remember all the things he mentioned. I would stop him every now and then to get details and clarification on an area where I felt I was a little weak. It was actually rather entertaining. It’s almost as if he was about to burst his buttons, he was so proud of his accomplishments and he just couldn’t keep it a secret – he had to tell someone!
nted to the finish line. Unfortunately, for most of us, it’s far more than even a marathon, probably more like an ultra-long distance mountain run similar to the Hardrock 100 Mile Endurance Run in Colorado. This race has 34,000 feet of ascent!
Grocery stores don’t stock weeks of food anymore. Most keep only 72 hours of food on the shelves. They re-stock based on just-in-time delivery of food supplies. If the trucks stop rolling in your part of the country during a crisis, the store shelves will be emptied almost immediately. In fact, expect a shortage of mainstay items like milk and bread to occur similar to what happens before an approaching hurricane hits. Those who are aware of the problem but who haven’t already made preparations will engage in a last-minute rush to buy a few extra supplies.
Without transportation, farmers can’t get their crops to the wholesalers or food processing facilities. Food is heavy, generally speaking, and it requires trucks and trains to move it around — a literal ARMY of trucks and trains, weaving their way from city to city, optimized and prioritized by computers. If the computers freeze, the whole transportation infrastructure will shut down.
Did you know cities would be ghost towns without the supporting imports of food from the country? We should all thank the farmers a little more, because they literally keep us all alive. Cities are like concrete islands. You might think a city is self-sustaining until you really think about it, but underneath it all, that city is a ghost town without the people in the country supporting it.
An important aspect of storing food is assuring you store a wide variety of foods to avoid appetite fatigue. There are those who think providing variety in the diet is relatively unimportant and that if and when the time comes they’ll eat what they’ve got and that will be that. For healthy, well, adjusted adults under ordinary circumstances or for those who have the vital survival mindset this might be possible without too much difficulty. However, the reason for having a home food storage program in the first place is for when circumstances aren’t ordinary.
One of the best ways to overcome this concern is to focus on freeze-dried entrees with real meat you know your family likes. It just doesn’t make any sense to load up on whole grains and basics when what you really need is more comfort foods you know your family will like and eat. In addition, the thought of going to the effort of making a meal from whole grains versus just adding water to a freeze-dried meal, especially in times of stress, just doesn’t make sense.
We are now entering what is known as a Grand Solar Minimum period where the temperatures will mainly be dropping (with some areas warming as well) resulting in cold, wet conditions, shortened growing seasons, crop failures, the spread of disease and so on. This does not mean that it will be getting colder everywhere, as it may be likely in Iceland, Alaska and probably the western U.S. the temperatures may be warmer and drier if you follow the historic model of what happened in the Maunder Minimum in the early 1600’s. These cycles go like clockwork, every two hundred or so years: The Dalton Period of the early 1800’s, The Maunder Minimum of the 1600’s, the Sporer Minimum of the 1400’s, and so on.
The top of my head, my forehead, my nose, the tops of my ears and the back of my neck were getting fried! I was so preoccupied with the tasks at hand that I had neglected to wear a hat or any sunscreen. The problem with getting severely sunburned is that it happens so easily that you really don’t know you’re in trouble until it’s too late.
fter it passed through the elephant’s digestive tract, was recovered, washed and continued to be used by the trainer as if nothing had ever happened to the hat.
These construction workers knew better. The first thing I noticed was that they all wore long-sleeved, collared shirts. No collarless tee-shirts. In addition, some wore hoodies with the hoods over their heads. Others wore large brimmed hats that would provide sufficient shade to cover their heads and necks. One older worker wore what I first thought was a costume or prank cowboy hat. It must have been three times the size of a regular cowboy hat. After watching him over several days, I realized it was a legitimate hat that provided a significant amount of shade.
My dad grew up working in an apple orchard and would tell us of the long nights keeping the smudge pots burning in an attempt to keep the temperatures just high enough to ward off a hard frost. Typically, if the temperature drops to 28 degrees for more than a couple of hours, real damage can be done to the crop. There were years they were successful and the smudge pots saved the crop and others, in spite of their efforts, where they lost most of their fruit.
increase the temperature by 2 to 3 degrees.
Most have heard the term, “year’s supply of food”. Have you ever wondered why a year? What’s so important about a full year? Why not just three or six months’ worth of food storage? The simple answer is this: It’s a growing cycle. Yep, that’s it. Our ancestors understood that if a crop got wiped out this year, it would be at least another year before they could harvest their next crop. Makes sense, doesn’t it? Yet in today’s world, we’re seldom conscience of the growing season of any given food. The grocery store always seems to have what we need and apparently, somewhere in the world, it’s the right growing season for what we’re looking for and the grocery store has it shipped in from far and wide.
In addition, due to current-day technology, we can also store away our second year’s supply of food in the form of heirloom seeds. These seeds have been properly treated to last over five years on your shelf and provide a wide variety of fruits and vegetables. They are heirloom seeds (non-hybrid) so that one can take the seeds from the harvested produce to plant a subsequent year’s garden. The cost of this “second year’s supply” is very reasonable and the seeds are easy to store. As long as you have the space to grow a garden, (even if it means tilling up your lawn) and access to water, you’ll be in great shape should the need to grow your own food lasts longer than a year.
I’ve never seen this before, but this young pack horse continued to stare at the passing water until something bizarre happened. Watching the moving water caused the young horse to lose his balance and he just tipped over and fell down a steep incline. The horse rolled a couple of times and the panniers were torn off spilling much of our gear in the water. We thought for sure the horse would have broken a leg or worse.
This experience reminded me of one of my girls when she was a toddler. We were at the beach enjoying the California weather. I have a video of her running on the sand near the water’s edge. As the waves would come in and the water line would move up the sand and then back out again, it would throw her balance off and she would fall. It’s a cute video but I can’t help but wonder how often we act or react like the pack horse or my young daughter. What are the things in our lives that we focus on? Will that focus move us closer to what matters most or cause us to stumble and fall?
There’s a classic book entitled “As a Man Thinketh” written by James Allen and published in 1903. The title is influenced by a verse in the Bible from the Book of Proverbs, chapter 23, verse 7: “As a man thinketh in his heart, so is he”. It’s only 70 pages long but is jam-packed with wisdom, the essence being, “A man is literally what he thinks, his character being the complete sum of all his thoughts.”