tag:blogger.com,1999:blog-5672416594180477909.post1145455891995892266..comments2024-02-02T01:16:33.916-06:00Comments on The Harried Homemaker Preps: My Fat ProblemThe Harried Homemakerhttp://www.blogger.com/profile/16040000001377493416noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-5672416594180477909.post-65171010464918032002011-04-22T18:54:41.879-05:002011-04-22T18:54:41.879-05:00I second the coconut oil, not only does it taste g...I second the coconut oil, not only does it taste good (melted on fresh baked bread... yum!) but it is VERY good for you. You want to avoid soy based oils as much as possible (esp for growing boys and men) as they contain phytoestrogens which act as estrogen in the body. Coconut oil is high in your medium chain fatty acids and can be heated to high (frying) temps without smoking. You can sub it out for butter in most things without it coming out too bad. :) Not to mention the fact that you can buy it ALREADY in a 5 gallon bucket! :) Hope that clears a few things up for you... plus in the end of days, how "fresh and summery" is coconut going to taste. :) Hope for new times.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5672416594180477909.post-71530629171083116922011-04-21T10:33:38.745-05:002011-04-21T10:33:38.745-05:00For quite a while I had issues with the quantities...For quite a while I had issues with the quantities and timely use of the large amount of fats in my food storage. We just didn't use the recommended amounts. I didn't want them to go to waste, but I did Not want to get caught without them either. My solution has been to rotate the excesses we weren't consuming by making soap from them. You have your oils, rotate them, and learn an additional skill while your at it. Lard(or shortening), olive oil, and coconut oil are good oils to have on hand for cooking and can make fabulous soap as well. I make soap and rotate new oils in every three months or so. Just a thought.Twigenberryhttps://www.blogger.com/profile/13405717266919495657noreply@blogger.comtag:blogger.com,1999:blog-5672416594180477909.post-18816176200275053662011-04-02T11:06:32.002-05:002011-04-02T11:06:32.002-05:00My 2-cents' worth:
First, my experience with ...My 2-cents' worth:<br /><br />First, my experience with olive oil is that it stores unopened much longer than a year in my basement, where temperatures are usually around 55 degrees, up to 70 briefly in the hottest part of the summer. <br /><br />Contact with air causes the rancidity, so buy it in smaller sized containers; once you open it, the shelf-life plummets. I also suspect that it stores unopened better in the metal tins than in plastic bottles; maybe the plastic is not completely impervious to air?<br /><br />Second, on canning butter:<br /><br />Water boils at 212 degrees. <br /><br />The spores that cause botulism toxin to grow in low-acid foods like butter, in anerobic (no air/vacuum sealed) conditions, are only killed at temperatures over 240 (or maybe it's 250, don't remember exactly) degrees.<br /><br />That temperature can only be attained under pressure.<br /><br />All the methods I've seen for canning butter use water bath canning, not pressure canning.<br /><br />Therefore none of those methods are safe. <br /><br />Just as you can drive in a car without wearing a seatbelt many times without dying, you can eat water-bath-canned low acid foods many times without dying, until one time your luck runs out and you do. Die, that is. And kill your family. <br /><br />I know there are bloggers who claim they (or their grandmothers) have home-canned butter for years without ill effect, but that is the same as saying there are people who drove for years without seatbelts with no ill effect. All it means is that they were lucky. Prepping is the opposite philosophy to relying on luck, isn't it?<br /><br />Botulism has a high mortality rate even with the most intensive, advanced medical care. It would likely be almost 100% fatal in more primitive circumstances.<br /><br />I love butter, but until I find a tested, approved pressure-canning method to preserve it, only frozen butter will be part of my food storage.<br /><br />Third, about quantities needed.<br /><br />It's probably a mistake to calculate what amount of stored fats/oils you would need in a true long-term emergency based on what you use now, because now a good part of the fats you get come from meat, dairy and processed foods, which could all be in short supply. You'd need more than you use now. Fats are essential for the absorption of certain vitamins, and also to supplement the low-calorie diets that most food storage offers.AnJo1noreply@blogger.comtag:blogger.com,1999:blog-5672416594180477909.post-38228197357461813072011-03-17T12:09:11.534-05:002011-03-17T12:09:11.534-05:00consider Tropical Traditions a source of coconut o...consider Tropical Traditions a source of coconut oil, expeller pressed still a good coconut oil and it doesn't have the smell & taste of coconut oil...which some in my family don't like the taste so, I have to use the expeller pressed IF I want them to get some coconut goodness.<br /><br />If you decide to order from them & it is your 1st time ordering, please let them know I referred you, with my User ID: 6560483 <br />That way they will credit me for referring you and you'll get a FREE book with info. about coconut & benefits/etc. plus it includes 85 recipes for coconut products.<br /><br />View additional Weekly Sales on the website plus see other coupon codes.<br /><br />I order coconut oil from this source. Check out the Palm Oil, packed with goodness. I've been pleased with the customer service.WiJoyMomhttps://www.blogger.com/profile/17122359316192529306noreply@blogger.comtag:blogger.com,1999:blog-5672416594180477909.post-49619548628802010232011-03-12T20:58:40.457-06:002011-03-12T20:58:40.457-06:00Fat is not your enemy, I assure you. Nourishing T...Fat is not your enemy, I assure you. Nourishing Traditions by Sally Fallon and Dr. Mary Enig offers many wonderful recipes and pointers on lacto-fermentation, among other traditional food prep methods. I'd also direct you to part two of "Fat Head," a fantastic follow up to "Supersize Me." It's available for streaming on Netflix.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5672416594180477909.post-7952299819331801502011-03-10T23:31:10.920-06:002011-03-10T23:31:10.920-06:00Coincidence, I just finished canning 12lbs of butt...Coincidence, I just finished canning 12lbs of butter today! I hadn't read about it online, just came across the recipe for it in my canning book (Jackie Clay's Growing & Canning your own Food) & thought it sounded like a great way to store some fats long term. Hmmmmm. Perhaps some more research is in order. I did boil it for 60 mins in a water bath canner, per the recipe.rootsonghttps://www.blogger.com/profile/11388745679245539129noreply@blogger.comtag:blogger.com,1999:blog-5672416594180477909.post-40523053822875140392011-03-06T15:08:49.345-06:002011-03-06T15:08:49.345-06:00Learn something new every day, I didn't even k...Learn something new every day, I didn't even know that butter came in canned form. Thanks for all the helpful info.<br />Blessings<br />DianeAnonymoushttps://www.blogger.com/profile/10214322750183022876noreply@blogger.comtag:blogger.com,1999:blog-5672416594180477909.post-60615624889367464542011-03-05T08:52:00.478-06:002011-03-05T08:52:00.478-06:00Grapeseed oil? Expensive, but we love it as it ca...Grapeseed oil? Expensive, but we love it as it can be used at higher temps and has no flavor issues. I can bake with it, make homemade popcorn, etc. Very beneficial health wise. Costco is where I get mine.True Texanhttps://www.blogger.com/profile/08773917974186628938noreply@blogger.comtag:blogger.com,1999:blog-5672416594180477909.post-7505461190591062412011-03-02T19:46:34.707-06:002011-03-02T19:46:34.707-06:00According to my research, commercial extra virgin ...According to my research, commercial extra virgin olive oil in optimal storage conditions should last for about 1 year unopened, and organic olive oil for up to 2 years.<br /><br />I think that the best way to estimate how much to store of an item is to keep track of how long an item lasts from the time you open it until its gone, and then multiple be correct modifier to estimate how much you would use in 1 year.<br /><br />For example, 1 lb of peanut butter lasts about 1 month at my house, so 2 lbs for a year just wouldn't be enough. My usual lunch at work is a peanut butter and something sandwich, fruit of some kind, and whatever baked item I had made that week.Ollamha Annehttps://www.blogger.com/profile/15126993606565636887noreply@blogger.comtag:blogger.com,1999:blog-5672416594180477909.post-79263916443755120202011-03-02T17:56:55.920-06:002011-03-02T17:56:55.920-06:00Olive oil and coconut oil. Great shelf life. I hav...Olive oil and coconut oil. Great shelf life. I haven't noticed a coconutty flavor with that oil either. I get both at my local grocery store. I don't have 100# but I have a lot when I measure how long it takes us to go through it. I need to get more mayo, but you can make that if you need to. I wish I could find a good powdered butter. I have a lot in the fridge, but that would only last us a few months. Getting my chickens last year was a great, wonderful thing. Hopefully when we move in a few months I can get goats and not worry about butter anymore!Teresita Darlinghttps://www.blogger.com/profile/12399167425409854324noreply@blogger.comtag:blogger.com,1999:blog-5672416594180477909.post-11975703629433388802011-03-02T11:06:25.171-06:002011-03-02T11:06:25.171-06:00I agree, this is a tricky topic. I've basicall...I agree, this is a tricky topic. I've basically been keeping about 6 months - 1 year of cooking/dressing oil (canola, olive) that I rotate into my regular meals. I store it in the basement where it's cool to extend life.<br /><br />My other solution is to add more fatty foods to my regular stockpile, such as canned tuna and peanut butter.<br /><br />And finally, I've been looking into options of owning chickens, which would provide us with fatty eggs.Bitsyhttps://www.blogger.com/profile/11005488632369835567noreply@blogger.comtag:blogger.com,1999:blog-5672416594180477909.post-29180571031630690832011-03-02T06:53:49.034-06:002011-03-02T06:53:49.034-06:00I have been storing Crisco but you are right, not ...I have been storing Crisco but you are right, not on my toast. Maybe I will just by a couple of goats to get fresh butter :-) So much to think about for a girl who just got started!!Laurahttps://www.blogger.com/profile/00558758629217698405noreply@blogger.comtag:blogger.com,1999:blog-5672416594180477909.post-43234055007201584142011-03-02T06:21:14.133-06:002011-03-02T06:21:14.133-06:00We already use coconut oil on occasion, so I'm...We already use coconut oil on occasion, so I'm stocking up a bit at a time. I bought a large jug of canola oil at Costco and will keep it in the freezer. I have a regular olive oil and canola oil out and in use. I bought one extra olive oil and stored it in the freezer. I also have a freezer full of butter. So, I'm highly dependent on my freezers. I couldn't stomach the powdered or canned stuff, and we don't do shortening. Perhaps I can claim that if we lose electricity, I will render deer tallow on the fire pit outside? Deer fat pie crust, anyone?Mermaidhttps://www.blogger.com/profile/04624058637518241020noreply@blogger.comtag:blogger.com,1999:blog-5672416594180477909.post-19200424154868505702011-03-01T22:09:09.004-06:002011-03-01T22:09:09.004-06:00I was just thinking about this LAST NIGHT! As I wa...I was just thinking about this LAST NIGHT! As I was planning today's CostCo run, I read the figures aloud to my DH. We only use Crisco when making biscuits -- so we barely eat it before expiration. Like you, I don't want to invest in something for food storage that I wouldn't use on a regular basis. <br /><br />We always have olive oil on hand -- but not much. <br /><br />I did see a bunch of ghee at Costco today. I'm intrigued by the long shelf life ... but I'm curious about how I would use it.Courtneyhttp://www.organizedprepper.blogspot.comnoreply@blogger.com