Sunday, November 14, 2010

It's week #3 in November...and the focus item is Shortening

(Image courtesy of

Hi everyone.  We have a new product to focus on this week.  It is one of these needed items for several things you may be preparing for Thanksgiving as well.  This week, we are focusing on Shortening and Shortening Powder.

If you want more information on Shortening Powder, please see a previous post here. Please be sure to read the comments from some veterans who use this product.

It can come in cans or sticks.  It can be a traditional product, or butter flavored.  I have both in my storage.  For more information on these items, please see the Crisco site.

There is one other type of Shortening I would like to introduce you to. 

(Image courtesy of

This is Palm Shortening.  One of the first thoughts about Palm oils is a possible heath issue based on media reports over the years.  Here is a quote from

In its natural state, palm oil is a mixture of saturated and unsaturated fatty acids, with most of the unsaturated fat being monounsaturated fat. Palm shortening is palm oil that has some of its unsaturated fats removed, giving it a very firm texture, and high melting point. The melting point of our Organic Palm Shortening is 97 degrees F., making it very shelf stable. It is NOT hydrogenised, and contains NO trans fats! It is great for deep-fat frying and baking, and is not prone to rancidity

I also have this in my storage.  Cookies are not hard...which I love.  It can be substituted into any recipe calling for Shortening.  I really the fact that it is shelf stable.  Traditional Shortening comes in cans made of cardboard that are foil lined.  Rodents can easily eat through this type of container.  However, this comes in a bucket, keeping it 'safer' and it does not easily go rancid...which is a huge plus for Long Term Storage.  Locally, you can purchase this from Alpine Food Storage.

No matter what you choose, stock up today!

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