Hotpoint HT232I manual Fruits and Vegetables

FOOD STORAGE

Fruits and Vegetables

Food	Preparation	Blanching	W rapping		Storage	Thaw ing Tim e
		Tim e			(m onths)
A pples and Pears	Peeland cutinto slices.	2'	In C ontainers (cover		12	In refrigeratorvery
			w ith syrup)			slow ly.
A pricots,Peaches,	Peeland pit.	1'/2'	In C ontainers (cover		12	In refrigeratorvery
C herries and Plum s			w ith syrup)			slow ly.
Straw berries			In C ontainers (cover			In refrigeratorvery
	Rinse and dry
Blackberries and					10 /12
			w ith sugar)			slow ly.
Raspberries
C ooked Fruit	C ut,cook and strain.		In C ontainers (add		12	In refrigeratorvery
			10% sugar)			slow ly.
FruitJuice	W ash,cutand crush.		In C ontainers (sugar		10 /12	In refrigeratorvery
			to taste)			slow ly.
	Rem ove leaves,cuthead
	into sm allpieces and blanch
C auliflow er		2'	Plastic bags		12	N otrequired.
	in w aterand a little lem on
	juice.
C abbage and	W ash and cutinto sm all
		1'/2'	Plastic bags		10 /12	A troom	tem perature.
BrusselSprouts	pieces.
Peas	Shelland w ash.	2'	Plastic bags		12	N otrequired.
French Beans	W ash and slice ifrequired.	2	Plastic bags		10 /12	N otrequired.
C arrots,Peppers	Peel,w ash and slice if
		3'/4'	Plastic bags		12	N otrequired.
and Turnips	necessary.
M ushroom s and	W ash,peeland cutup.	3'/4'	Plastic bags	or	6	A troom	tem perature.
A sparagus			C ontainers
Spinach	W ash and m ince.	2'	Plastic bags		12	A troom	tem perature.
Vegetable forSoups	W ash and cutup in sm all	3'	Plastic bags	or	6 /7	N otrequired.
	pieces.		C ontainers

Plastic bags

Plastic bags

GB 10