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TR- 22 -
Sebzeler ve Meyveler Hazırlama
En uzun depolama
süresi
(ay)
Ayşekadın ve Sırık
fasulye
Yıkayıp küçük parçalar halinde
kestikten sonra şok haşlama
yaparak
10 - 13
Bezelye Ayıklayıp yıkadıktan sonra şok
haşlama yaparak 12
Lahana Temizlendikten sonra şok haşlama
yaparak 6 - 8
Havuç Temizleyip dilimler halinde kestikten
sonra şok haşlama yaparak 12
Biber
Sapını kesin, ikiye bölün ve
çekirdeklerini ayırın. Ardından şok
haşlama yapınız
8 - 10
Ispanak Yıkayıp temizledikten sonra şok
haşlama yaparak 6 - 9
Karnabahar
Yapraklarını ayırın, göbeğini de
parçalara ayırdıktan sonra az
limonlu suda bekletin
10 - 12
Patlıcan Yıkandıktan sonra 2cm.’lik parçalar
halinde kesin 10 - 12
Mısır Temizleyip koçanıyla veya taneli
olarak paketleyin 12
Elma ve Armut Kabuğunu soyarak
dilimleyin 8 - 10
Kayısı ve şeftali İkiye bölüp çekirdeklerini çıkartın 4 - 6
Çilek ve Ahududu Yıkayıp ayıklayın 8 - 12
Pişmiş meyve Kap içinde %10 şeker katarak 12
Erik, Kiraz, Vişne Yıkayıp, saplarını ayıklayın 8 - 12
YİYECEKLERİN YERLEŞTİRİLMESİ
23


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