Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Canned vegetables

34 recipes · 4 subcategories

Canning the summer's harvest secured food through the winter. The Big Cookbook gathers 34 recipes for canned vegetables – preserving, bottling and pickling.

The recipes appear in the original 1914 text, in the revised edition, and in modernized form. Be aware that older canning methods do not automatically meet today's food-safety standards, and this is not medical advice – always assess hygiene and shelf life.

Canning and preserving26Jams and marmalade4Canned vegetables2Preserving and bottling2

Canning and preserving

See all 26 →
  • Cucumbers (Pickled in Vinegar)

    Cucumbers pickled in vinegar from Erken 1914: salted in strong brine, dried and packed in a jar with a boiling brine of vinegar, sugar, onion and spices.

  • Pickled Cucumbers (Asier)

    Erken's asier (pickled cucumbers), 1914: large cucumbers salted overnight, doused with boiling vinegar three days running, jarred in sweet brine.

  • Sweet Pickled Cucumbers (Asier)

    Sweet asier (pickled cucumbers) from Erken 1914: peeled cucumbers salted overnight, boiled 2 minutes in vinegar, sugar and spices, then jarred.

  • Sour Pickled Cucumbers (Asier)

    Sour asier (pickled cucumbers) after Erken 1914: large cucumbers peeled, cut, salted 24 hours, put in a jar with cold boiled vinegar, onion, dill.

  • Canned Asparagus

    Erken's method (1914) for canned asparagus: scraped, blanched 5 minutes in salted water, packed in jars with brine and sterilized 1 hour at 100 °C.

  • Green Beans II

    Green beans II from Erken 1914: beans stringed, washed and given a quick boil, packed in jars with hot salted water and sterilized 60 minutes at 100 °C.

Jams and marmalade

See all 4 →
  • Apple Butter

    Apple butter from Erken 1914: 1 kg peeled apples cooked completely down with 2 dl water and seasoned with sugar.

  • Pumpkin butter

    Pumpkin butter from Erken's Big Cookbook (1914): pumpkin flesh boiled tender and cooked on with half as much sugar, flavored with lemon or whole ginger.

  • Carrot Butter (Carrot Preserve)

    Carrot butter from Erken 1914: carrots and lemon peel cooked tender, then cooked on with sugar and lemon juice until the preserve sets.

  • Rhubarb Butter

    Rhubarb butter from Erken 1914: 1 kg rhubarb stalks cooked down with sugar, ground ginger and lemon juice for about 2 hours into a marmalade.

Canned vegetables

See all 2 →
  • Preserved Leeks

    Preserved leeks from Erken's Stor kokebok (1949): well-cleaned leeks are parboiled for 5 minutes, packed in jars and sterilised at 100 °C for 40 minutes.

  • Preserved Carrots

    Preserved carrots from Erken's Stor kokebok (1949): cleaned carrots are parboiled for 5 minutes, packed in jars with brine and sterilised at 100 °C.

Preserving and bottling

See all 2 →
  • Storing Cucumbers for Salad

    Erken's method (1914) for preserving cucumber slices for salad: salted, pressed dry, put in a crock with vinegar and a layer of cooking oil, stored cold.

  • Salted Cucumbers

    Erken's method (1914) for salted cucumbers: cucumbers soaked, put in a crock with dill and cherry leaves, covered with brine and stored cold for 6–8 weeks.