Information you need on canning, freezing, and drying can now be found in a new newsletter! A link will be sent to your e-mail when a new issue comes out. Sign up at https://food.unl.edu/food-preservation-newsletter.
The Food, Nutrition and Health program is focused on improving nutrition, physical activity, and food safety outcomes for Nebraskans. The Food Website is a pioneer in connecting all the Extension food-related areas of a university under one umbrella website.
Active in all 93 counties and at food.unl.edu
Tammie Ostdiek, UNL Extension Educator, Morrill County
In the early months of the pandemic, non-perishable foods like dry beans were flying off grocery store shelves. If you still have some packaged dry beans in your pantry, winter is the perfect time to prepare them.
While canned beans are cooked and ready to be heated, served, or used in recipes, packaged dry beans need to be cooked to a palatable texture. For best results, it helps to understand the variables involved with cooking dry beans.
By Tammie Ostdiek Extension Educator – Food, Nutrition and Health
Check out food.unl.edu for more everyday food and fitness tips.
Dry beans are always a good companion to beef, pork, chicken, or fish, but they are also a great protein source on their own. And now more than ever dry beans are the perfect staple for any pantry.
From Nebraska Extension. For more food and fitness tips, check out food.unl.edu
Struggling to make meals with what you have on hand?
Whether you’re wanting to make a favorite recipe but are missing some ingredients, or you’re tired of buying ingredients you only use once, these examples can help spark your imagination.