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FR - 45 -
Fruits et légumes Préparation
Temps de conser-
vation (mois)
Haricot vert et haricot
fraais
lavez et coupez 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 etcoupez en petites tranches
puis, faites bouillir dans de l'eau.
12
Piment
Retirez la tige, divisez-le en deux,
enlevez lespins et faites bouillir
dans de l'eau
8 - 10
Épinard
Nettoyez puis faites bouillir dans de
l'eau
6 - 9
Chou-fleur
Retirez les feuilles, divisez le trognon
en partie et laissez-le dans de leau
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
coupez-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
47


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