February is National Canned Food Month
Canned foods are convenient, portable, quick and have a long shelf life. They also help provide needed nutrients to meet USDA dietary guidelines.
During February, which is National Canned Food Month, experiment with different recipes and meal ideas using canned foods. There are several varieties of canned foods on grocery store shelves, offering an array of nutritious options. Check out the following tips on storing and using canned foods:
Purchasing canned goods: Avoid rusted, dented, scratched or bulging cans. Always check freshness dates on foods. Below are different types of “dates” you may see on canned items.
• Sell by: Tells the store how long to display the product for sale. You should buy the product before the date expires to have enough time to use it at best quality.
• Best if used by: This is recommended for best flavor or quality. It’s not a purchase or safety date.
• Use by: This is the last date recommended for the use of the product while at peak quality and has been determined by the manufacturer.
• Closed or coded: These are packing numbers for use by the manufacturer to rotate the stock, as well as to locate products in the event of a recall.
Comparing food labels: Read the Nutrition Facts label on products to find food with the most nutrition for your money. Using the Nutrition Facts label helps you compare fat, calories, fiber, sodium and sugar found in different products. They also provide information on the serving size and how many servings are in an item. Look for lower sodium or no-salt-added versions of canned foods.
Storing canned foods in the cupboard/pantry: Store canned food in clean, cool, dark and dry spaces. Don’t put them above the stove, under the sink, in a damp garage or basement or any place exposed to high or low temperature extremes. The optimal temperature range is 50-70 degrees Fahrenheit. Temperatures over 100 degrees Fahrenheit may cause canned food to deteriorate and lose quality. Freezing temperatures may cause changes in food textures, and lead to rust, bursting cans and broken seals that may let in harmful bacteria.
“First in, first out” rule: To prevent foods from spoiling, use the “first in, first out” rule as your rotation system. Using this rotation method will help you use older canned and dried food items before using recently purchased products. Check canned items regularly for signs of spoilage. Do not use food from cracked, bulging or leaking cans, or those that spurt liquid when opened. Discard cans immediately.
Fortifying with fruits and vegetables: Canned fruits and vegetables are always in season and packed at the peak of freshness. Keep canned tomatoes, beans, fruits and vegetables on hand to quickly create meals or boost the nutrition of recipes. Try adding canned black beans, chick peas, Mandarin oranges, beets or other colorful fruits and vegetables to your next salad. Canned soup, broth, pasta and chili can serve up meals with vegetables, grains and protein.
For more food, nutrition and health information, go to www.food.unl.edu.
Check www.extension.purdue.edu/putnam to view the most up-to-date info. Readers can also contact the local Purdue Extension office at 653-8411 for more information regarding column topics or to RSVP for upcoming events.
Feb. 11 – The Big Pine Creek Watershed Project, 12 p.m., register at http://tinyurl.com/WIAWebinar
Feb. 14 – Eating More Heart-Healthy with Sodium, Putnam Extension Facebook page, 7:30 p.m.
Feb. 21 – Eating More Heart-Healthy with Fat, Putnam Extension Facebook page, 7:30 p.m.
Feb. 28 – Eating More Heart-Healthy cooking demo, Putnam Extension Facebook page, 7:30 p.m.