Gina Wood WVU Photo
In times of uncertainty, one of our first concerns is keeping our families healthy and fed. Gina Wood, specialist with West Virginia University Extension Service’s Family Nutrition Program, says it’s easy to fill your shelves with food that’s both healthy and shelf-stable.
Quotes:
“Try to think about the five food groups when stocking your pantry, so you can make well-balanced meals.”
“Canned food doesn’t have to be unhealthy. Rinsing canned vegetables removes some of the sodium. You can also buy lower-sodium varieties often at the same cost. Canned fruit in its own juice or water is preferable to varieties canned in syrup because it’s a lot lower in sugar.”
Audio file: Whole wheat grains
“Whole grains are very shelf-stable and versatile. Brown rice, whole wheat pasta, couscous and other grains can be used as side dishes or main courses like soups, stews and casseroles.”
“There are many varieties of shelf-stable milk available, but people don’t often realize fresh milk can be frozen for up to three months. Just pour out a little first, as it will expand when frozen. Hard cheese can also be grated and frozen. Just remember the texture will change somewhat after it’s been thawed.”
“If you have space in your freezer, fresh meat and poultry purchased in bulk and frozen in smaller amounts can save money in the long run. Frozen fruits and vegetables are also a great choice because they are usually picked and packed on the same day and retain their nutritional value. They also last much longer than fresh.” — Gina Wood, specialist, WVU Extension Service Family Nutrition Program
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zrh/3/18/20
CONTACT: Gina Wood
West Virginia Expanded Food and Nutrition Education Program (EFNEP) program coordinator
WVU Extension Service Family Nutrition Program
304-389-4870; gina.wood@mail.wvu.edu
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