Rinsing canned vegetables keeps the cook in control of seasoning levels.
Many canned vegetables are seasoned and preserve with large amounts of salt. A salty brine inside the can often absorbs deep into the vegetables as they sit on the shelf. Much of the salt can be rinsed away to reduce sodium levels in foods using cans of vegetables. Rinsed vegetables can then be seasoned using herb-and-spice blends that contain no salt. Control salt intake on pre-salted canned vegetables with some advance ingredient preparation.
Instructions
1. Read the ingredients and product description on the can, if they are listed. Some canned vegetables contain no salt and do not require rinsing. Salts is used in a variety of forms that usually include the name "sodium."
2. Place the colander over the drain in a clean sink. Open the canned vegetables. Pour the contents into the colander.
3. Run cool water over the vegetables in the colander for three minutes. Gently toss the contents of the colander under the cool water every 30 seconds during the rinse. Turn off the water and shake the colander to drain the vegetables.
4. Taste the rinsed vegetables to see if the salt level has been reduced to your satisfaction. Return the veggies to the colander for another three minutes of rinsing and gentle tossing under the cool water.
5. Cover a clean flat surface like a counter or table with a double-thick layer of paper towels. Dump the rinsed vegetables from the colander onto the paper towels. Spread the vegetables into a single layer on the towels so most of the remaining exterior moisture is absorbed.
