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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.

How to store cooked beans