Submitted by Sherry Christensen, Stake Relief Society Temporal Welfare and Self-Reliance Specialist

Are you aware that the church has an “Area Temporal Preparedness Guide” for Utah? Go to: https://www.churchofjesuschrist.org/bc/content/shared/english/life-help/Temporal-Preparedness-Guide-Utah-Area-Guide-May-2021.pdf?lang=eng

Home Storage and Production are included in pages 11-17. We have already discussed creating a master chart of what foods you want to include in your storage and how to keep track of what you are actually storing. We’ve discussed various ways to stack, store, and rotate your food storage, water storage, and fuel storage. I have given you Prep Steps for Whole Grains, Greens,
and Beans.

It’s January, so before checking out our Prep Step for today, consider updating your food
storage chart so it reflects what you actually have on hand today. You may discover that
you’ve gotten behind on how many bottles or packages you want to keep available for a full
one year’s storage.

Today’s Prep Step teaches us how to store fats and oils. I am quoting from
https://www.familysurvivalplanning.com/storing-fats-and-oils.html, but these tips are similar to
other sources I have studied.

• Avoid exposure to heat, light and oxygen. The more exposure to these three factors, the sooner rancidity can set in. To lengthen the life of your fats and oils, buy them in darkened, airtight containers and refrigerate after opening. Regardless of the packaging, store at the coolest temperature you can provide.
• Rotate your fats and oils. It is important for some that you not buy more that you can use and rotate over several months. Be sure and check expiration dates when purchasing at the grocery store – fresher is better for a longer shelf life.
• Buy fats and oils in smaller containers. Properly packaged, unopened cooking oils have a shelf life of approximately one year – depending on the conditions mentioned above. Opened bottles can begin to turn rancid in a matter of weeks to a couple of months, often long before they smell rancid if not refrigerated.
• Buy lighter colored oils. Darker colored oils are more flavorful than the lighter colored oils, but the lighter oils have a longer shelf life.

This site explains the best fats and oils and how to store them, including: Coconut Oil, Palm Oil, Olive Oil, Butter, Ghee, Lard, and Tallow.

Generally speaking, I store coconut oil for 2 years, and all other oils for one year, including butter, which I keep frozen until I need it.