HELOISE: Dried beans don’t last forever

Dear Heloise: I always read your column, and I would like to ask you a question.

I’ve had in my pantry for at least 10 years several varieties of dried beans in glass and plastic jars, such as lima beans, black-eyed peas, black beans, etc. They are very hard. Are those different kinds of beans still good to cook and eat? Thank you so much. I appreciate your help.

Clarita Q., Houston

Dear Clarita: We checked with the United States Dry Bean Council, and it would advise you to toss your beans. Dry beans can be held in an airtight jar out of the sunlight and in a cool, arid pantry, for example, for about 12 months. After one year, the beans either can dry out or absorb moisture, or they can become impossibly hard.

When loading beans into a canister, mark the date on the bottom so you can track your beans and their age. Hope this helps.

Heloise

Dear Heloise: I have found a way to keep marshmallows from becoming one big lump when you store them in your pantry or cabinet.

When I bring them home, I put them in a big zipper-top bag and sprinkle some powdered sugar on them, then shake the bag. This will keep them from sticking together.

When I was a child, I think they put more sugar on them, because I used to get it all over myself. I think they have cut back on the sugar, so now they will stick together sooner.

I work as a cashier, and when I see someone buying marshmallows, I give them my hint. It really does work.

Deb in Pennsylvania

Dear Heloise: While making enchiladas one night, I found out we were out of sliced olives, but we did have a can of whole olives. So, I decided to use the egg slicer to get some sliced olives. It worked great, and I don’t have to remember to buy sliced olives anymore.

Eliot, via e-mail

Dear Heloise: When placing a new stick of butter out, I first use the blunt edge of a butter knife to gently depress where the tablespoon marks are. Even as it softens on the dish, the marks stay. Then when a recipe calls for a tablespoon or two of butter, I have the exact measurements. It also helps the family monitor just how much butter we use in our servings.

Michele Gatts, Austintown, Ohio

P.S.: I love and depend on your column (read you in The Vindicator of Youngstown, Ohio)! Keep up the great work!

Dear Heloise: The easiest way to get burned-on, crusty glass baking dishes clean is to put a little dishwasher powder in one and fill the pan up with water, then let it soak a few hours. Comes right off with a few swipes of your sponge. Never fails.

Marilyn, via e-mail

King Features Syndicate