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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. 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 Canned Pulses BUYING CANNED PULSES • 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. STORING DRY PULSES Buying & Storing Pulses 4 | Buying & Storing Pulses

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