Strained bacon fat keeps for about 3 to 6 months in the fridge in a tightly covered container. Your weekend batch should be fine for frying vegetables if you refrigerated it promptly and removed the bacon bits. [Storage guidance](https://www.marthastewart.com/how-to-store-bacon-grease-7563375).

Storage time depends on what went into the jar:

| What you saved | Refrigerated storage at 40°F / 4°C or below |
|---|---|
| Clean, strained bacon fat | About 3 to 6 months |
| Roast or other meat drippings containing juices, meat bits, or gelatin | Use within 3 to 4 days, or freeze |
| Properly rendered, purified lard, tallow, or poultry fat | Keeps longer than mixed drippings; follow product-specific guidance |

For mixed drippings, I’d use the USDA’s leftover limit of 3 to 4 days. That also applies if you poured everything from the pan into the jar without separating it. The fat solidifying in the fridge doesn’t help the meat juices underneath keep longer. Proper rendering removes moisture and impurities; straining roast drippings alone doesn’t necessarily remove both. [USDA leftovers guidance](https://ask.fsis.usda.gov/article/How-long-can-you-keep-leftovers-in-the-refrigerator), [Extension explanation](https://ask.extension.org/kb/faq.php?id=924327).

Use a clean, dry spoon and label the jar with the date. If you’ll use it slowly, freeze small portions. Discard fat that develops mold or a rancid, sour, or paint-like smell. Drippings containing meat juices still need to stay within the storage limit even if they smell normal.