Whether you’re using it to fry up some sweet plantains or to pop the perfect batch of popcorn, coconut oil has become a staple in many of our pantries. But, like any other food product, storing it the right way is key to maintaining its quality and keeping it safe for our families to consume. So, let’s crack open this nut and find out the best ways to store coconut oil!
Before we dive into storage tips, let’s understand a bit about coconut oil. Coconut oil is unique in that it contains a high amount of saturated fats, which allows it to remain stable at room temperature and have a long shelf life compared to some other oils. It’s extracted from the meat of mature coconuts and comes in two main types: refined and virgin (or unrefined).
Refined coconut oil has been processed to remove impurities and flavor, making it more heat-stable and suitable for high-temperature cooking. Virgin coconut oil, on the other hand, is extracted using more natural methods and retains more of the coconut’s flavor and aroma.
According to the FDA, coconut oil has a relatively long shelf life compared to other oils due to its high saturated fat content which resists oxidation – a process that can lead to rancidity. Unopened, coconut oil can last for several months up to 2 years when stored properly, whereas an opened container of coconut oil may last for about 6 months to a year.
You’ll know if your coconut oil has gone bad if it smells sour or the taste is off. If you see any signs of mold or any other organic growth, it’s definitely time to toss it out. The CDC stresses the importance of discarding spoiled oils, as consuming rancid fats can lead to foodborne illnesses.
The ideal place to store coconut oil is in a cool, dry pantry away from direct sunlight and heat sources. While it doesn’t need to be refrigerated, keeping it in a cooler spot will extend its shelf life. A cabinet away from the stove or oven will do just fine.
If your coconut oil comes in a plastic container, you might want to consider transferring it to a glass jar with a tight-fitting lid once opened. This helps to keep out contaminants and prevent the oil from absorbing any odors from other foods.
You can refrigerate coconut oil, but it isn’t necessary. One thing to note: coconut oil solidifies at temperatures below 76°F (24°C), so if you refrigerate it, you’ll have to warm it up a bit before use. If you decide to refrigerate your coconut oil, ensure it’s in a sealed container to prevent it from absorbing any odors from the fridge.
You might find yourself often melting coconut oil for various recipes. It’s safe to melt and solidify coconut oil multiple times, but always ensure you’re doing so by using gentle heat to preserve its quality.
Always use clean utensils when scooping out your coconut oil to avoid introducing any contaminants. This is a crucial step in food safety that can prevent the growth of bacteria.
If you’ve bought coconut oil in bulk, it’s wise to portion it out. Keep a small amount in your pantry for daily use and store the rest in the fridge or a cool, dark place. This way, you’re not exposing your entire supply to air and light every time you use it.
Remember, climate can play a significant role in how best to store your coconut oil. In warmer climates, refrigeration might be necessary to keep it solid and extend its shelf life, whereas, in cooler climates, the pantry will do just fine.
