**Strained bacon fat keeps for about 3–6 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).

The key distinction is **fat versus mixed pan drippings**:

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

For mixed drippings, I’d apply the USDA’s **3–4-day leftover limit**. Solidifying in the fridge doesn’t make the meat juices underneath the fat keep longer. Proper rendering removes both moisture and impurities; simply straining roast drippings doesn’t necessarily do that. [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, label the jar with the date, and freeze small portions if you’ll use it slowly. Discard fat that develops mold or a rancid, sour, or paint-like smell—but don’t use a normal smell to extend the storage time of drippings containing meat juices. **If you poured everything from the pan into the jar without separating it, use the shorter 3–4-day limit.**