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, National Canned food Month, experiment with different recipes and meal ideas using canned foods. Check out the following tips on storing and using canned foods.

Avoid rusted, dented, scratched, or bulging cans.

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.

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.

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.

If you have a favorite older recipe that calls for sizes such as a number 2 can or a number 303 can; don't despair. The Extension Office has a chart with these handy references. You can give us a call (903-763-2924) or stop by if you would like a copy of this chart to keep at home. The two most common ones are:

Number 2 can is equal to approximately 2 ½ cups

Number 303 can is equal to approximately 2 cups