Sitram SITRASPEEDO Mode D'emploi page 26

syrup - 4 glacé cherries - 4 sticks of angelica - 1.6 oz of red currant jelly.
Pour the milk into the pressure cooker and when boiled pour in the rice. Close the pressure cooker and leave it to cook for
9 minutes. Open, add the butter divided into small bits, then the sugar and egg yolks. Place in a deep dish and decorate with
the strained pieces of apricot, the cherries and the angelica. Coat with hot red currant jelly.
STERILISATION
After carefully washing, rinsing and drying the jars, fill them with fruit, vegetables or meat plus juice or sauce to 1" from the
edge. Fill them to the edge with fruit or raw vegetables, without syrup or juice. Hermetically close the jars (it is recommended
to fit new rubber rings each time they are used). Place the jars in the pressure cooker and isolate them from each other with a
cloth. Fill the pressure cooker to two thirds of its height. Close the pressure cooker. Place on a strong heat until the first steam
appears. This is the start of the cooking time (carefully comply with the times indicated). As soon as the sterilisation time has
elapsed, plunge the pressure cooker in a container full of cold water for one minute before opening.
STERILISATION TIME
Plain fruit
APRICOTS - PEACHES (17 minutes)
Wash, cut and remove the cores. Pack in the jar. Neither water nor sugar.
CHERRIES (11 minutes)
Remove stalks, wash and drain, pack in the jar.
RED CURRANTS (11 minutes)
Remove stalks, wash and drain, pack in the jar.
PEARS (17 minutes)
Peel and cut into quarters, pack in the jar.
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 sterilising.
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.
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