I don’t use crisco regularly for cooking, so I have the box of it in my fridge. It’s messy to be opening the cardboard box and paper wrapping each time I add seasoning. Does anybody have a clever way to store it?
I don’t use crisco regularly for cooking, so I have the box of it in my fridge. It’s messy to be opening the cardboard box and paper wrapping each time I add seasoning. Does anybody have a clever way to store it?
I’ve always put mine into Mason jars. Do this with bacon grease as well. Once I get enough I slowly bring the jar to a warm enough temp to liquefy the tallow (using standard jarring techniques) I place a lid on with gloves and let all the impurities settle to the bottom. This makes the majority nice and clean plus seals the jar nicely for extended shelf life. This let’s me have multiple smaller amounts that keep for long periods of time.
Clever solution, thanks!