Storing Pulses
Properly storing canned, dry and cooked pulses is easy and ensures that you have pulses available whenever you need them!
Dry Pulses
- Store dry pulses in a tightly covered, airtight container in a cool, dry place.
- If exposed to light, over time, dry 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 dry pulses are stored, the drier they become. This means they may take longer to cook and remain slightly chewy after cooking.
Canned Pulses
- Unopened canned pulses are best stored in a cool, dry place for up to one year or until the best before date on the can.
Cooked Pulses
- Cooked pulses or opened, drained & rinsed canned pulses can be stored in the:
- refrigerator for 1 to 3 days in airtight containers.
- freezer for up to 6 months in airtight containers or freezer bags. To freeze:
- 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.
- Thaw in the refrigerator before using.