Theo, I keep it in the freezer because it's a large amount.  When I make the
schmaltz I put it in several small bottles, refrigerate one and freeze the
rest.  It lasts me six to nine months depending on the size of the goose and
the time of year I fix the goose. Oliva

----- Original Message -----
From: "Theola Walden Baker" <[log in to unmask]>


Does it need to be kept frozen for long storage, or is the fridge okay?  I
have a quart of it from Christmas.