How to Store Canola Oil

Canola oil is obtained from the tiny seeds of canola plant. This edible oil has gained a lot of popularity in the recent times because of its nutritional values. Like any other vegetable oil, it is free from cholesterol. The biggest advantage that canola oil has over other cooking oils is that it has the lowest amount of saturated fat component.

Besides, it contains a high amount of unsaturated fatty acids like omega-3 and omega-6 fatty acids, which help to lower the level of cholesterol in blood. This in turn reduces the risk of heart disease and stroke to a great extent.

For all these reasons, it is considered as a healthy oil. This oil is also well-known for its versatility. It can be used for stir frying and deep frying. Since it does not have any flavor of its own, it can be used for baking purposes. Besides, it is also used for salad dressing as it can blend ingredients together.

The correct method of storing canola oil is important to increase its shelf life. Canola oil has to be stored in a cool and dark place. This is because when it is exposed to light, then its healthy fatty acid components get oxidized very easily and thus it loses its nutritional value.

Try to store the oil in a dark glass container. If you do not have a dark glass container with you, do not worry. Just wrap up the clear glass container with a dark-colored cloth or an aluminum foil. Thus, you can prevent the oil from the damaging effects of light.

The next thing that has to be kept in mind is that air exposure is equally damaging for canola oil. Therefore, make sure that the container you use for storing the oil has a tight lid. You must place the lid properly while closing the container after every use. Now, select a dark and cool corner in your kitchen and place the container there.

You can comfortably keep it at room temperature without any fear of premature spoilage. In case you do not find any suitable cool and dark place inside your kitchen where you can store the canola oil, then you can keep it inside the refrigerator.

At times, you need a large amount of oil for deep frying and then you fail to decide what to do with the canola oil that remains in the frying pan. Let me tell you that you can reuse this oil all over again provided you store it the right way. However, make sure that the oil has not been overheated beyond 460°F while cooking.

In that case, you have no other option but to throw it off. Always store the used oil separately and do not mix it up with fresh oil. You should not store canola oil when it is still hot. Keep it untouched for some time so that it cools down to room temperature. Then you have to strain out all those solid food particles that are left behind in the oil.

You can use a fine mesh strainer lined with cheesecloth for filtering out the oil. Take a small bowl and place the strainer over it. Now, slowly pour the cooled oil into the strainer carefully. Throw off the leftover food debris that are trapped in the strainer. Next, pour this strained oil into a clean airtight container, preferably a glass container.

Place the lid tightly into the container. Then it has to be wrapped up with a dark cloth or aluminum foil to protect it from light damage. Then store it in the refrigerator only. You cannot store used canola oil at room temperature anymore.

If stored properly, canola oil can be used for almost one year, but not more than that. While storing canola oil, you must keep a watch on the color and odor of the oil from time to time. If you notice some changes in the color of the oil or if it gives a bad odor, then you must discard it immediately.