You don’t have to refrigerate Crisco<\/a>. Both unopened and opened Crisco is shelf stable, and you can store it in the pantry or a kitchen cabinet.<\/strong><\/p>\n\n\n\nMake sure your vegetable shortening sits properly sealed and in a cool and dark place, away from direct sunlight and heat sources. That’s all you need for it to last months without much change in overall quality.<\/p>\n\n\n\n
If you decide to refrigerate Crisco, remember that it’s going to become firmer than it was, and that might not work that well for certain recipes. But it’s not a big deal, as you can easily reverse that effect by leaving the fat at room temperature for a couple of hours.<\/p>\n\n\n
Can You Freeze Crisco?<\/h2>\n\n\n
You can freeze Crisco, and it’s as simple as it gets.<\/strong><\/p>\n\n\n\nFor Crisco shortening sticks, wrap them in their original paper and place them in a freezer bag for additional protection. For Crisco cans, seal the can. Once done, Crisco is ready to be frozen.<\/p>\n\n\n\n
That said, the fact that you can easily freeze it doesn’t mean you should. Crisco has a long shelf life, even after opening the package, so freezing it to extend the storage time doesn’t make much sense.<\/p>\n\n\n\n
(Unless you’ve just started a fresh stick and need it to last for the next 18 months. If that’s the case, I envy your planning skills. I can barely plan for the week ahead.)<\/p>\n\n\n\n
What I’m trying to say is: ask yourself if you really need to freeze your Crisco. It doesn’t require refrigeration and lasts months, so in most cases, you’ll be fine if you chuck it in a cabinet in the pantry or kitchen.<\/p>\n\n\n\n
But if you need to freeze it, go ahead. It’s going to freeze just fine, and you can defrost it by leaving it overnight in the fridge.<\/p>\n\n\n\n
You can probably also leave it at room temperature to thaw, but most foods turn out better when defrosted slowly. And that’s why I’m suggesting the fridge.<\/p>\n\n\n\n
Or, if you need melted Crisco for cooking, thaw it in a pan on the stove.<\/p>\n\n\n\n
That’s all you need to know about freezing this vegetable shortening.<\/p>\n\n\n
Crisco Shelf Life and Spoilage Summary<\/h2>\n\n\n
Thanks for reading this primer on Crisco. Here are the takeaways:<\/p>\n\n\n\n
- Crisco goes bad sooner or later. The main signs of spoilage are altered flavor (bitter, harsh, or otherwise off instead of neutral) and a foul smell.<\/li>
- Crisco’s official shelf life is 2 years unopened and 6 months or a year after opening for sticks and cans, respectively. But what’s more likely to happen is that your Crisco will keep quality for at least a couple of months longer than that.<\/li>
- You don’t have to refrigerate Crisco. Both before and after opening, Crisco can sit at room temperature. Make sure it sits in a cool and dark place, away from sunlight and heat sources like the stove.<\/li>
- You can freeze Crisco after sealing the can or wrapping the stick and placing it in a freezer bag. But before you do so, consider if you need to freeze the fat. It lasts months after opening and doesn’t require refrigeration, so there’s usually no reason to go the freezing route.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"
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