[MissGreenDreamz]

Thanks Sam!! Yes, my ghee sucks, I never get all the solids out but I usually use it quickly if I have it, so I don't often notice how much it affects shelf life. I agree the taste of ghee is unsurpassed! coconut oil is a close second for me!

as far as canna-tech stating it doesn't go rancid, I was chiming in that it can. I only use fresh (6 mo. or less) oil for edibles that are made for retail donation. I would use oil that was older than that for personal use, and recommend it to homeboy johnnyjae for his long term storage of his by-product resource.

Overall, it really depends on what he ultimately johnny wants to do with it. Smoke it? (hash/bho) dose friends' and their beers/drinks at a party? (tincture) make a baking or high heat oil?(coconut) make hummus and salad dressing? (olive oil) everyday cooking and baking? (probably ghee, right??)

Lastly,keep in mind that ghee would be quite expensive and time consuming to make when you're going for quantity, which is what the original poster here is talking. A good portion of the butter is essentially waste. An example of a cheap and verstile option for long term preservation is trader joe's canola oil. Not organic, but decent...Very versatile, tastes no where near as exquisite as a nice ghee, but its stable for cooking and storage and easy for the average person to acquire in quantity and utilize. A QP/gallon is my general measure. Don't know what others' ratios are.

You can store your Ghee longer if you put some water in the jar with ghee after each usage. Just half an inch or so. It will keep the aerob bacterias from using the ghee as some growth media.
If you want to take some Ghee you obviously spill out the water first ^^ and later refill...

[HyDroid]

Infuse trim (or bho) into cocoa butter, decarboxylate it in a double boil, separate from any water that crept in during infusion, recombine with equal mass of cocoa powder (and 10% total mass powdered sugar if you need it), and pour into molds.

If you want a firmer, snappier chocolate, learn how to temper it ( https://en.wikipedia.org/wiki/Chocolate#Tempering ). It might take you a small batch our two out of your big batch to get the hang of it, but it's not hard at all.

This stuff will keep forever (especially if you double bag it and keep it in the freezer). If you see little white patterns coming out of chocolate after a while, that's just fat and sugar separating, and you should do a better job mixing and purging of water next time, but it's still good and will still keep.

If you don't want to mess around with the chocolate, just infuse into cocoa butter (solid at room temp!) and cook with that. It should also keep forever in the freezer.

Also, a small amount of chocolate on an empty stomach hits like a mac truck since the fat and sugar stimulate dose dumping of the thc. I think that the chocolate solids work synergistically as well.

[Deepdown]

Would hard candy stored in vacuum bags but not frozen keep well do you think ?