Freezing/Long Term Storage for Canola Oil?

[Scorpio Chick]

Question on food storage...has anyone stored canola oil for long
periods, and how did you do it? I'm looking at buying a large format
container of organic canola oil (17.2 L), but I'm not sure how best to
store it. We cook almost totally from scratch, and use canola in
mayonnaise, dressings, dips, sauces and regular cooking, and I'd like
to be able to keep a large supply on hand (I am the queen of the bulk
storage pantry - it's saved us a lot of $$$$).

The large size is meant for restaurants and comes in a big tin. I was
thinking that I could open the tin and split the oil into the current
bottle and several storage containers, and freeze the surplus until I
need it to keep it from going rancid. I regularly freeze butter and
pesto sauce (olive oil), and haven't had problems, but I was wondering
if anyone has any experience with storing oil for the long term. My
experience with olive oil has been that it just solidifies in the
freezer and then reverts to the regular state at room temperature.

TIA for your info on this!

- ScorpioChick

[JonquilJan]

Post by Scorpio Chick
Question on food storage...has anyone stored canola oil for long
periods, and how did you do it? I'm looking at buying a large format
container of organic canola oil (17.2 L), but I'm not sure how best to
store it. We cook almost totally from scratch, and use canola in
mayonnaise, dressings, dips, sauces and regular cooking, and I'd like
to be able to keep a large supply on hand (I am the queen of the bulk
storage pantry - it's saved us a lot of $$$$).
The large size is meant for restaurants and comes in a big tin. I was
thinking that I could open the tin and split the oil into the current
bottle and several storage containers, and freeze the surplus until I
need it to keep it from going rancid. I regularly freeze butter and
pesto sauce (olive oil), and haven't had problems, but I was wondering
if anyone has any experience with storing oil for the long term. My
experience with olive oil has been that it just solidifies in the
freezer and then reverts to the regular state at room temperature.
TIA for your info on this!
- ScorpioChick

I purchased 2 cases of canola oil (12 quart bottles each) in mid 1999. Was
not sure what would happen with Y2K and stocked up. I don't use much and am
only halfway through the first case. Seems to be fine. I do have a very
cool (in the winter cold) house - northern New York. The cases are stored
in a second floor unused bedroom - heating vent closed.

But have no idea how a large amount decanted would be.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

[Shawn Hearn]

Post by Scorpio Chick
Question on food storage...has anyone stored canola oil for long
periods, and how did you do it? I'm looking at buying a large format
container of organic canola oil (17.2 L), but I'm not sure how best to
store it. We cook almost totally from scratch, and use canola in
mayonnaise, dressings, dips, sauces and regular cooking, and I'd like
to be able to keep a large supply on hand (I am the queen of the bulk
storage pantry - it's saved us a lot of $$$$).

Canola oil lasts for years. I have had the same bottle of canola
oil sitting in my cupboard for at least two years since I use only
a small amount at a time. The oil is perfectly fine.

[Derald]

Post by Scorpio Chick
Question on food storage...has anyone stored canola oil for long
periods, and how did you do it?

Works for me; not canola oil but the oil that I do use keeps very
well divided into smaller containers and frozen. For a number of years,
I used "squeezable" plastic dispensers from which I could dispense the
very thick stuff. Nowadays, though, I just move a bottle of the stuff
from the freezer to the fridge and wait.
FWIW: IME, olive oil and butter freeze well, too. I only buy olive
oil in glass containers and put butter into those little glass jars in
which olives, peppers, and the like are sold.