Hermetikk og konservering

Cucumbers are salted in a brine strong enough to float an egg, dried, and packed in a jar; a boiling brine of vinegar, sugar, onion, chili pepper, whole yellow mustard seed, and long pepper is poured over them.

Erken's recipe for asier (Norwegian pickled cucumbers) from Stor kokebok 1914: large cucumbers are peeled, seeded, salted overnight and doused with boiling vinegar three days running, the last time with a brief boil. Packed in jars and covered with a brine boiled from vinegar, 1.5 kg sugar per liter, onion, horseradish, chili, long pepper and dill.

Sweet asier (Norwegian pickled cucumbers) from Erken's Stor kokebok 1914: peeled, seeded cucumbers are salted overnight and boiled 2 minutes in a brine of 1 l vinegar, 100 g sugar, long pepper, white pepper, mustard seed in a bag, chili, dill and 4 small onions. Packed in jars and covered with the reboiled brine.

Sour asier (Norwegian pickled cucumbers) after Henriette Schonberg Erken 1914: large cucumbers are peeled, seeded, cut into large pieces, salted for 24 hours, dried off and put in a jar with cold, boiled vinegar with a little sugar, onion and dill.

Erken's method for canned asparagus: scraped, soaked in cold water for 30 min, blanched standing upright for 5 min in salted water (10 g/l), cooled, packed in jars with fresh-boiled brine and sterilized 1 hour at 100 degrees C.

Green beans (about 200 g) are stringed, washed, given a quick boil, packed in jars with hot salted water (2 l water, 50 g salt) and sterilized 60 minutes at 100 degrees C in a water bath.

Erken's 1914 recipe for canned cauliflower: the heads are cleaned and soaked for 5 hours with a water change every hour, blanched in lightly salted water to a boil, steeped 5 minutes covered, cooled in cold water, jarred with a hot brine of 1 l water and 15 g salt and sterilized 60 minutes at 100 °C.

Erken's 1914 recipe for canned mushrooms: the mushrooms are cleaned and placed in cold water with lemon juice or salt, simmered 5 minutes under a lid in an enamel pot with a little boiling water and lemon juice (1 tsp per 1/2 l), dipped in cold water, put in jars with a brine of 20 g salt per liter of water and sterilized 1 hour at 100 °C.

Pumpkin pickled with whole ginger: pumpkin pieces are boiled briefly in a brine of ginger, vinegar and sugar, left 8 days in the reduced syrup, brought to a boil again and covered with syrup reduced with extra sugar.

Candied pumpkin for use as candied peel: the pieces lie a day and night in a vinegar-salt brine, are boiled tender in a sugar brine, steeped four times in reduced sugar syrup, dried at 60 °C and tossed in coarse sugar.

Erken's 1914 recipe for canned green peas: shelled peas are boiled 3 minutes in water with 1 tsp salt and a pinch of baking soda, rinsed cold, placed in jars with a brine of 1 l water and 15 g salt, sterilized 100 minutes at 100 °C, and re-sterilized for half an hour after two days. Can also be bottled raw.

Carrots are brushed and rubbed clean with coarse salt, blanched 5 minutes in salted water (10 g/l), cooled, packed into jars with brine and sterilized 90 minutes at 100 °C.

Erken's 1914 recipe for whole canned tomatoes: firm, evenly sized tomatoes are scalded and peeled, packed into jars and covered with cooled brine of 1 l water, 25 g salt and 10 g sugar, sealed airtight 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: medium cucumbers are soaked 24 hours, dried, and layered in a crock with dill, horseradish, and cherry and blackcurrant leaves. A cold, boiled brine of 3 l water, 200 g salt, ½ l vinegar, 40 g cream of tartar, and 35 g alum is poured over; a light weight and a cloth on top. Warm place 14 days, then cool; ready after 3–4 weeks.

Sweet-pickled pearl onions: small onions are cooked 10–15 minutes, placed in a jar, and covered with a cooled brine of ½ l vinegar, 100 g sugar, whole pepper, and bay leaf.

Erken's macédoine: carrots, peas and parsley roots are par-boiled separately, mixed in jars, covered with cold brine (1 tbsp salt per liter of water) and sterilized 90 minutes at 100 °C.

Chard stalks without leaves are blanched 8 min in salted water (20 g/l), rinsed cold, placed in jars with a brine of 20 g salt per liter, and sterilized 60 minutes at 100 °C.

Pickles after Erken 1914: 100 small cucumbers soak in strong brine overnight, while cauliflower, carrot, parsley root, wax beans and peas are each cooked half-tender separately. Everything is layered in jars with mace, pearl onions, mustard seed, white pepper and a little soaked chili, then covered with cold, boiled vin

Erken's recipe for sweet-pickled purslane: thick stems are parboiled, layered in a crock with clove and cinnamon, and repeatedly covered with a brine of 1 kg sugar and ½ l vinegar.

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: the beets are parboiled in salted water, finished in the oven, peeled and sliced, layered in a jar with caraway, and covered with boiling brine of ½ l vinegar and 100 g sugar.

Young spinach is washed, stemmed, blanched 5 minutes in salt water (10 g/l), cooled in cold water, squeezed dry, finely chopped, packed into jars, and sterilized 30 minutes at 100 °C. Chard is treated the same way.

Asparagus cut into pieces, soaked in cold water 30 min, scalded 6 min in salted boiling water (10 g/l), packed in jars with freshly boiled brine and sterilized 90 minutes at 100 °C.

Erken's 1914 recipe for tomato purée: 1 kg tomatoes wiped with a damp cloth, broken into pieces by hand, cooked down, strained through a fine sieve, boiled 20 minutes while stirring, bottled and sterilized 20 minutes at 100 °C.

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.