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kçìëêÉÅçãã~åÇçåëÇÉ êÉíáêÉêäÉë ÄçÅ~ìñÇìÑçìê
ÄçìíÇÉOR PRãáåìíÉëÇÉÅÜ~äÉì ê ê¨ëáÇìÉääÉK
êÉÑêçáÇáëëÉãÉåíéäìëäÉåíÇ~åëäÉÑçìêÑ~îçêáëÉä~
éêçäáѨê~íáçå ÇÉãçáëáëëìêÉëëìêäÉ ÑêìáíÉå ÄçÅ~ä~áåëá
èìÉëçå ~ÅáÇáÑáÅ~íáçåK ÉáÖåÉòäÉ ë¨äÉÅíÉìêÇÉãçÇÉ
ÇÉ ÅìáëëçåK
Fruits en bocaux d’un litre
dès l’ébullition chaleur résiduelle
Pommes, groseilles, fraises éteindre env. 25 min u tes
Cerises, abricots, p êches, groseilles à maquereau éteindre env. 30 min u tes
Compote de pommes, poires, prunes éteindre env. 35 minutes
aëèìÉÇÉëÄìääÉëãçåíÉåíÇ~åëäÉëÄçÅ~ìñI
ê¨ÇìáëÉòäÉíÜÉêãçëí~íÇÛ~ÄçêÇëìêÉåîáêçå NOM
NQM⁄`K í~ÄäÉ~ìáåÇáèìÉ èìÉä ãçãÉåíîçìë
éçìîÉò¨íÉáåÇêÉäÉ íÜÉêãçëí~íK i~áëëÉòäÉëä¨ÖìãÉë
êÉéçëÉêÇëä ÉÑçìê ÉåÅçêÉ PMJPR ãáåìíÉëK
íÜÉêãçëíêÉëíÉ~ääì 㨠éÉåÇ~åíÅÉ íÉãéëK
Légumes au bouillon froid dans des
bocaux d’un litre
dès l’ébullition
120-140 ºC
chaleur résiduelle
Cornichons - env. 35 min u tes
Betterave env. 35 minutes env. 30 minutes
Choux de Bruxelles env. 45 minutes env . 30 minutes
Haricots v erts, chou-rave, chou rouge env. 60 min u tes en v. 30 minutes
Petits pois env. 70 min u tes en v. 30 minutes
éçëÉòé~ëäÉë ÄçÅ~ìñëìêìå É ëìêÑ~ÅÉÑêçáÇÉçì
ÜìãáÇÉKfäëéçìêê~áÉåíëÉÅ~ëëÉêK
pí¨êáäáë~íáçå ÇÉë ä¨ÖìãÉë
pçêíÉò äÉë ÄçÅ~ìñ
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