Refrigerating Shortening

• Although storing shortening in the refrigerator will extend its shelf life slightly beyond that of pantry-stored shortening, it will not prevent it from eventually expiring. Furthermore, refrigerator storage is not recommended unless you live in a very warm climate. Storing shortening in the refrigerator will cause it to firm up and become too hard to work with. If you choose to store it in the refrigerator, bring it back to room temperature before use. One exception is when baking pie crusts; since all ingredients in a pie crust should be cold, refrigerate the shortening for about an hour before assembly.

Shelf Life of Shortening

• Even in the pantry, shortening has a long shelf life. Unopened cans or sticks of shortening will last up to two years in the pantry. Opened cans will last up to one year in the pantry, and opened sticks will last about six months. To preserve its quality, keep shortening in a cool, dark spot in your pantry and ensure that the package stays tightly closed. Do not store it near sources of heat, such as the stove.

When to Discard

• You will notice a decline in the quality of the shortening long before it actually becomes unsafe to eat. If you notice a change in the color or texture of the shortening, such as a darkening, yellowing and/or hardening, discard it. In addition, if you smell any kind of off-odor, throw it out. These changes often signal that the taste will be off as well, which may ruin your recipe even though it probably won't make you ill.

Shortening Substitutes

• If your shortening is showing signs that it's past its prime, there are several options for substitutes, depending on your recipe and whether you need shortening in its liquid or solid form. In most baking recipes that call for solid shortening, you may substitute an equal amount of lard, butter or margarine. If you need liquid, or melted, shortening -- usually for frying -- use an equal amount of vegetable or canola oil, or any light-colored oil with a high smoke point.