Table of Contents
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Fruits and
Preparation
Vegetables
String bean
and Pole bean
and cutting into small pieces
Green pea
and washing
Cabbage
Carrot
and cutting into slices
Pepper
stem, dividing into two and separating the seeds
Spinach
and cleaning
Leek
Cauliflower
minutes after separating the leaves, cutting the
core into pieces
Eggplant
and cutting into 2cm pieces
Squash
and cutting into 2cm pieces
Mushroom
on it
Corn
Apple
and
Pear
and slicing
Apricot and
Peach
Strawberry
and
Raspberry
Baked fruit
P l u m ,
Cherry,
Sour
Cherry
By shock boiling for 3 minutes after washing
By shock boiling for 2 minutes after shelling
By shock boiling for 1-2 minute(s) after cleaning
By shock boiling for 3-4 minutes after cleaning
By boiling for 2-3 minutes after cutting the
By shock boiling for 2 minutes after washing
By shock boiling for 5 minutes after chopping
By shock boiling in a little lemon water for 3-5
By shock boiling for 4 minutes after washing
By shock boiling for 2- 3 minutes after washing
By lightly sauteing in oil and squeezing lemon
By cleaning and packing in cob or granular
By shock boiling for 2-3 minutes after peeling
Divide in half and extract the seeds
By washing and shelling
By adding 10% sugar in the container
By washing and shelling the stalks
24
EN
Longest
storage
time
(month)
10 - 13
10-12
6 - 8
12
8 - 10
6 - 9
6-8
10 – 12
10 – 12
8-10
2-3
12
8 - 10
4 - 6
8 - 12
12
8 - 12
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