In general, one solid fat may replace another ... and one liquid fat may replace another ... but liquid fats should not be used as substitutes for solid fats.
Part of the reason has to do with fat content. Shortening has a higher fat content than canola oil. Fats with less than 80% fat content will affect the taste of your product.
In general, one solid fat may replace another ... and one liquid fat may replace another ... but liquid fats should not be used as substitutes for solid fats.
Part of the reason has to do with fat content. Shortening has a higher fat content than canola oil. Fats with less than 80% fat content will affect the taste of your product.
To my knowledge, both canola oil and vegetable shortening are 100% fat. Butter, on the other hand, is around 80% fat.