Frieling Sitram: Speedo Pressure Cooker’s - Manual (Page 23)

PLUMS (11 minutes)
Remove stalks, wash and drain, pack in the jar.
GRAPES (11 minutes)
Pick off the bunch, wash and fill the jar.
Fruit in syrup (11 minutes)
Wash, dry and pack in the jar without pressing. Cover with
a cooled syrup (1.5 lb of sugar per Qt of water). Fill to
1” from the edge and allow to stand for 3 hours before ster-
ilising.
Vegetables
Blanch the vegetables by plunging them for 5 minutes in
salted boiling water. Cool by rinsing them under a tap then
strain thoroughly before placing them in the jars.
ASPARAGUS (38 minutes)
Pack in the jar. Cover with salted water (1 oz/Qt).
MUSHROOMS (56 minutes)
Fry for 5 minutes with garlic, oil, salt and pepper. Pack in the
jar.
SPINACH - SORREL (38 minutes)
Pack in the jar.
GREEN BEANS - DWARF KIDNEY BEANS AND OTHER
BEANS (38 minutes)
Pack in the jar. Cover with salted water (1 oz/Qt).
PEAS (38 minutes)
Do not blanch. Place directly in the jar with the mixed herbs,
salt, onions and lettuce leaves.
TOMATOES (20 minutes)
Blanch for one minute and peel. Pack in the jar.
Meat
COOKED FOWL AND RABBIT (38 minutes)
Prepare and completely cut according to the chosen recipe.
Pack in the jar to 1” from the top.
PLAIN FOWL AND RABBIT (56 minutes)
Brown lightly in the frying pan. Pack in the jar. Add salt, pep-
per and mixed herbs.
PLAIN PORK OR VEAL (56 minutes)
Place a bard of bacon at the bottom of the jar. Lay the meat
on top. Add salt, pepper, thyme and laurel leaves.
ALL COOKED MEATS (48 minutes)
Prepare and completely cook the meat in accordance with
the chosen recipe. Then pack in the jar up to 1” from the
edge.
PATE (48 minutes)
Lay the raw chopped meat in the jar (as in an earthenware
vessel) with seasoning. Pack to 1“ from the edge.
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