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FR - 66 -
Fruits et légumes Préparation
Temps de
conser-
vation
(mois)
Haricot vert et haricot
français
lavez et découpez en petits morceaux puis,
faites bouillir dans de l'eau.
10 - 13
Haricots
Écossez, lavez puis faites bouillir dans de
l'eau
12
Chou Nettoyez puis faites bouillir dans de l'eau 6 - 8
Carottes
lavez et découpez en petites tranches puis,
faites bouillir dans de l'eau.
12
Piment
Retirez la tige, divisez-le en deux, enlevez
les pépins et faites bouillir dans de l'eau
8 - 10
Épinard Nettoyez puis faites bouillir dans de l'eau 6 - 9
Chou-eur
Retirez les feuilles, divisez le trognon en
partie et laissez-le dans de l’eau contenant
un peu de citron
10 - 12
Aubergine
Coupez-la en petits morceaux de 2 cm après
lavage
10 - 12
Mais
Nettoyez et gardez-le avec son épis ou en
grains
12
Pomme et avocat Pelez et découpez 8 - 10
Abricot et pêche Découpez-les retirez les pépins 4 - 6
Fraises et mûres Lavez et nettoyez-les 8 - 12
Fruits cuits Ajouter 10 % de sucre dans le récipient 12
Prunes, cerises, cerises
acides
Lavez-les et retirez les tiges 8 - 12
73


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