EN
20
Fruits and
Vegetables
Preparation
Longest
storage
time
)month(
String bean and Pole
bean
By shock boiling for 3 minutes after washing and cutting into small pieces
10 - 13
Green pea
By shock boiling for 2 minutes after shelling and washing
10-12
Cabbage
By shock boiling for 1-2 minute(s) after cleaning
6 - 8
Carrot
By shock boiling for 3-4 minutes after cleaning and cutting into slices
12
Pepper
By boiling for 2-3 minutes after cutting the stem, dividing into two and separating
the seeds
8 - 10
Spinach
By shock boiling for 2 minutes after washing and cleaning
6 - 9
Leek
By shock boiling for 5 minutes after chopping
6-8
Cauliflower
By shock boiling in a little lemon water for 3-5 minutes after separating the leaves,
cutting the core into pieces
10 – 12
Eggplant
By shock boiling for 4 minutes after washing and cutting into 2cm pieces
10 – 12
Squash
By shock boiling for 2- 3 minutes after washing and cutting into 2cm pieces
8-10
Mushroom
By lightly sauteing in oil and squeezing lemon on it
2-3
Corn
By cleaning and packing in cob or granular
12
Apple and Pear
By shock boiling for 2-3 minutes after peeling and slicing
8 - 10
Apricot and Peach
Divide in half and extract the seeds
4 - 6
Strawberry and
Raspberry
By washing and shelling
8 - 12
Baked fruit
By adding 10% sugar in the container
12
Plum, Cherry, Sour
Cherry
By washing and shelling the stalks
8 - 12
Dairy Products Preparation
Longest Storage Time
))Month
Storage Conditions
Cheese (except feta
(cheese
By placing foil
therebetween, in slices
8 - 6
It can be left in its original
packaging for short term
storage. For long-term storage
it should also be wrapped in
.aluminum or plastic foil
Butter, margarine
In its own packaging
6
In its own packaging or in
plastic containers
