High-Ratio shortenings are really a specialty baking item intended for pastries/breads/etc. that have a high ratio of sugar in the mix .. which is where the high-ratio moniker comes from in the first place (simplistically, the weight/volume of the sugar in the recipe exceeds the weight/volume of the flour).
Not knowing what you intend to use it for, or where you live, I would suggest getting a can of Crisco and using that. Why waste the expensive stuff when the cheap stuff will work just as well, or better???
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain