Canning and preserving

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.

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

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

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

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 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.

Erken's canned cauliflower (1914): heads soaked, blanched and put in jars with a light brine, then sterilized 60 minutes at 100 °C.

Erken's canned mushrooms (1914): mushrooms cleaned, simmered 5 minutes in a little water and lemon juice, jarred with brine, sterilized 1 hour at 100 °C.

Pumpkin pickled with whole ginger after Erken: pieces boiled briefly in a brine of ginger, vinegar and sugar and left 8 days in reduced syrup.

Candied pumpkin for use as candied peel, after Erken: pieces soaked in vinegar-salt brine, boiled tender in sugar syrup, steeped in syrup and dried.

Erken's canned green peas (1914): shelled peas boiled 3 minutes, put in jars with brine and sterilized 100 minutes at 100 °C. Can also be bottled raw.

Home-canned carrots from Erken 1914: carrots rubbed clean with coarse salt, blanched 5 minutes, jarred with brine and sterilized 90 minutes at 100 °C.

Erken's whole canned tomatoes (1914): firm tomatoes scalded and peeled, put in jars with cooled brine and sterilized 10 minutes at 75 °C.

Caraway greens are rinsed, blanched 5 minutes in salted water (10 g/l), rinsed cold, finely chopped, packed into jars and sterilized 90 minutes at 100 °C.

Brined cucumbers from Erken 1914: cucumbers soaked, layered with dill, horseradish and leaves, covered with boiled brine; ready in 3–4 weeks.

Sweet-pickled pearl onions after Erken: small onions cooked 10–15 minutes, jarred and covered with a cooled brine of vinegar, sugar, pepper and bay leaf.

Erken's macédoine: carrots, peas and parsley roots par-boiled separately, mixed in jars with cold brine and sterilized 90 minutes at 100 °C.

Canned chard from Erken 1914: stalks without leaves blanched 8 minutes in salted water, put in jars with brine and sterilized 60 minutes at 100 °C.

Pickles after Erken 1914: small cucumbers in brine and half-cooked vegetables are layered in jars with spices and covered with cold boiled vinegar.

Erken's sweet-pickled purslane: thick stems parboiled, layered in a crock with clove and cinnamon, and repeatedly covered with sugar and vinegar brine.

Cleaned leeks with outer leaves and roots removed are blanched 3 minutes, put into jars and sterilized 40 minutes at 100 °C.

Pickled beets after Erken: beets parboiled and finished in the oven, sliced, layered in a jar with caraway and covered with boiling vinegar-sugar brine.

Canned spinach from Erken 1914: young spinach blanched 5 minutes, chopped, packed into jars and sterilized 30 minutes at 100 °C. Chard is treated the same.

Soup asparagus from Erken 1914: asparagus pieces scalded 6 minutes in salted water, jarred with freshly boiled brine and sterilized 90 minutes at 100 °C.

Erken's tomato purée (1914): 1 kg tomatoes broken up, cooked down, strained and boiled 20 minutes while stirring, then bottled and sterilized.

Wax beans are boiled 4 min in salted water (10 g/l), cooled, packed in jars with cold brine (1 l water, 10 g salt) and sterilized 60 minutes at 100 °C.