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Buying & Storing Pulses Look for dry pulses in the ethnic, bulk, or canned food sections of your grocery store. When buying dry pulses, look for: • Uniform size; • Brightly coloured seeds; • Smooth skins without chips or shriveled coats. • Store in a tightly covered container in a cool, dry place. • If exposed to light, pulses tend to lose their colour but flavour, nutrition and texture will not be affected as long as they are tightly sealed. • It is best to use dry pulses within one year of purchase. • The longer pulses are stored, the drier they become. This means they may take longer to cook and remain slightly chewy after cooking. Canned pulses are convenient as they are pre-cooked and ready to use. Look for canned pulses in the canned foods sections of the store. • Always drain and rinse well before use. • Reduce the sodium content of regular canned pulses by 40% by draining and rinsing before using or try No Salt Added canned pulses. • A 19 oz (540 mL) can of pulses drained is equal to 2 cups (500 mL) of cooked pulses. • A 14 oz (398 mL) can of pulses drained is equal to 1 1/4 cup (300 mL) of cooked pulses. STORING CANNED PULSES • Unopened canned pulses store well in a cool, dry place for up to one year or until the best before date on the can. • Opened, drained and rinsed canned pulses can be stored the same as cooked pulses (see below). STORING COOKED PULSES • Cooked pulses store well for 1 to 3 days in the refrigerator in airtight containers. • Freezing cooked pulses is a great time saver and they keep for up to 6 months. TO FREEZE • Drain cooked pulses then let cool; • Lightly pat dry to remove some surface moisture; • Measure out into 1 or 2 cup (250 or 500 mL) portions into airtight containers or lay flat in plastic freezer bags. Dry Pulses BUYING DRY PULSES STORING DRY PULSES Canned Pulses BUYING CANNED PULSES 5 | Cooking with Pulses | Buying & Storing Pulses

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