Preserving

Orange essence from Erken (1914): orange peel steeped for 2 months in cognac or vinegar, then mixed into a cold sugar syrup with citric acid.

Orange essence for tea from Erken (1914): sugar rubbed on orange peel and boiled briefly with orange and lemon juice, strained and filled into small jars.

Orange cordial from Erken (1914): sugar rubbed on orange zest and boiled with water, mixed with orange juice and citric acid, strained and bottled.

Barberry cordial from Erken's Big Cookbook (1914): berries boiled with water, strained and rested 8 days, then simmered with sugar and bottled.

Blackberry cordial from Erken (1914): juice wrung from crushed blackberries and left overnight, then boiled 10 minutes with sugar and bottled.

Blueberry cordial from Erken (1914): blueberries boiled with water, the juice strained and boiled ½ hour with sugar, then bottled in hot bottles.

Blackberry jam from Erken (1914): blackberries steeped in clear sugar syrup, the juice boiled down and the berries returned before filling a warm crock.

Blueberries and gooseberries from Erken's Big Cookbook (1914): a double recipe for cordial and jam; the leftover berries go into pancakes or fruit soup.

Blueberry jam from Erken (1914): blueberries boiled in sugar syrup until clear while the pot is shaken, skimmed and put into jars that are tied over.

Strawberry jam II from Erken's Big Cookbook (1914): strawberries sprinkled with powdered sugar overnight and cooked gently, jarred with juice and cognac.

Cherry jam from Erken's Big Cookbook (1914): cherries boiled in syrup and rested overnight, the juice reduced and the berries boiled with the kernels.

Stirred wild strawberries from Erken (1914): berries and sugar layered with cognac and stirred cold for 1 hour; an uncooked jam filled into jars.

Scottish “thick marmalade” from Erken's Big Cookbook (1914): sweet and bitter oranges and lemons soaked and boiled with sugar until the gel test sets.

Orange marmalade II from Erken (1914): thinly sliced oranges and Seville oranges soaked a day, boiled tender and cooked on with sugar to the setting point.

A variant of Erken's orange marmalade in which the seeds are soaked two days in cold water and the strained water is added in the final boil for better setting.

English orange marmalade from Erken (1914): bitter oranges cut paper-thin, soaked overnight and boiled with sugar, with lemon juice at the end.

Raspberry marmalade of 1 kg berries and 1 kg sugar put on together and simmered while stirring for about 45 minutes, skimmed and poured up.

Apple porridge for the winter from Erken's Big Cookbook (1914): reduced apple purée in jars, covered with lingonberry porridge as a preservative.

Candied orange peel from Erken (1914): peel soaked and boiled tender, then candied in syrup over several days, with the syrup boiled down at the end.

Blue plums are covered with vinegar for 24 hours, the vinegar is poured off, and the plums are layered with sugar in a crock; 1 kg plums to 1/2 kg sugar.

Apple slices in vanilla syrup from Erken (1914): apples cooked tender in syrup with a vanilla bean, put in jars and sterilized 10 minutes at 85 °C.

Whole preserved raspberries from Erken's Big Cookbook (1914): berries layered with sugar overnight and gently cooked, the juice boiled down and returned.

Whole plums layered with sugar in a crock and cooked in a water bath (2 x 20–30 min) or in the oven; 2 kg plums to 1 kg sugar.

Cloudberry preserve from Erken's Big Cookbook (1914): cloudberries cooked without sugar into a mash, jarred warm and sealed cold with cognac-dipped linen.

Canned apricots from Erken's Big Cookbook (1914): peeled, halved apricots packed in jars with sugar syrup and sterilized 20 minutes at 90 °C.

Canned blackberries from Erken's Big Cookbook (1914): berries in jars covered with hot sugar syrup, left overnight and sterilized 20 minutes at 80 °C.

Canned blueberries from Erken's Big Cookbook (1914): cleaned blueberries packed tightly into jars, covered with sugar syrup and sterilized for 20 minutes.

Canned apples from Erken (1914): halved apples blanched in sugar syrup, filled into jars and sterilized 20 minutes at 80 °C; pears are done the same way.

Peeled stalks from Erken's Stor kokebok (1949): stalks cut into 3 cm pieces and kept in bottles of fresh cold water, stored dark and cool.

Canned raspberries: whole berries in jars with a syrup of 1 l water and 300 g sugar, sterilized at 75 °C for 15 minutes.

Barberry jelly from Erken (1914): crushed barberries steeped in cognac, strained, and the juice cooked with sugar about 30 minutes until the jelly sets.

Blackberry jelly from Erken's Big Cookbook (1914): blackberries and red currants steamed in a water bath, the juice boiled with dry-cooked sugar.

Clear raspberry jelly from Erken's Big Cookbook (1914): crushed raspberries stand 24 hours, the juice is strained and cooked with powdered sugar.

Apple jelly from Erken's Big Cookbook (1914): tart apples boiled tender, the juice strained and cooked with sugar and a vanilla pod until reddish.

Jelly from Erken's Big Cookbook (1914): her general method for berries and fruit, with strained juice and sugar boiled until the drop test hangs firm.

Blended jelly from Erken 1914 of 3 parts raspberries and 1 part red currants: berries juiced, boiled 8–10 minutes with sugar and poured into warm jars.

Blueberries with vinegar from Erken (1914): berries covered with vinegar for 24 hours, then layered with sugar in a crock. No quantities in the original.

Bottled blueberries from Erken's Big Cookbook (1914): blueberries boiled with sugar for 20 minutes and bottled and sealed. The sugar amount is illegible.

Cloudberries in jars from Erken's Big Cookbook (1914): whole cloudberries with strained cloudberry juice and cognac, sealed with cognac linen and cork.

Erken's method for preserving rhubarb without sugar: cut stalks bottled, boiled 10 minutes or sterilized at 80 °C, then stored cool and dark.

Rhubarb in water from Erken 1914: 3 cm pieces of peeled rhubarb stalk are bottled with cold water, corked and sealed. Used for porridge, soup and jam.

Rhubarb in sugar syrup from Erken 1914: 3 cm pieces bottled with syrup of 500 g sugar per liter, boiled 10 minutes in a water bath or sterilized at 80 °C.

Mixed compote from Erken (1914): apples, pears and plums cooked by type in a brine of sugar, white wine and wine vinegar, filled into a warm jar.

Strawberry compote from Erken's Stor kokebok (1949): whole strawberries in sugar syrup, gently heated and sterilised in jars. Recipe with modern measures.

Cranberry compote I from Erken 1914: 1 l cranberries cooked covered 20 minutes with water, sugar and vanilla, unstirred; the compote sets on cooling.

Cranberry compote II from Erken 1914: 1 kg cranberries boiled with 2 dl water, 1 kg sugar added in four portions, no stirring. Poured out at once.

Cranberry compote II from Erken's Big Cookbook (1949): sugar melted with water, cranberry juice simmered 10 minutes, poured into cognac-moistened glasses.

Lingonberry compote: 1 l berries brought to a boil in 2½ dl water, 375 g sugar added, and simmered for a quarter of an hour before being filled into jars.

Raspberries from Erken's Big Cookbook (1949): cleaned, crushed berries stirred with sugar and benzoate, filled into jars and sealed with paraffin, for desserts.

Whole berries in syrup from Erken's Big Cookbook (1949): cloudberries, raspberries or strawberries in jars with a sugar brine containing benzoate.

Redcurrants and raspberries from Erken's Big Cookbook (1949): equal parts crushed berries stirred with benzoate and optional sugar, filled into jars.

Raspberry juice from Erken's Big Cookbook (1949): crushed berries steeped 2 days with water and tartaric acid, strained, mixed with benzoate and sugar, bottled.

Cloudberry juice from Erken's Big Cookbook (1949): crushed cloudberries steeped in water with tartaric acid, strained and mixed with sugar and benzoate.

Raw fruit juice from Erken's Big Cookbook (1949): berries and sugar layered in a crock for a month, strained, mixed with benzoate and bottled.

Glazed orange peel from Erken (1914): peel slivers simmered in sugar syrup and dried in the oven; used as a candied-peel substitute and cake decoration.

Apple paste from Erken's Big Cookbook (1914): unpeeled apples cooked, sieved and cooked with sugar, dried on platters, cut into pieces and sugared.

Bottled strawberries I from Erken's Stor kokebok (1949): strawberries and sugar layered, warmed to 65 °C, cooled, jarred and sterilised at 75 °C.

Bottled strawberries II from Erken's Big Cookbook (1949): raw strawberries with a little sugar in jars, warmed to 65 °C and sterilised at 70 °C.

Apple purée from Erken's Big Cookbook (1949): steamed apples pressed through a hair sieve and stirred with sugar and benzoate, good and keeping well.

Cloudberry purée from Erken's Big Cookbook (1949): crushed cloudberries with benzoate pressed through a sieve, sealed with paraffin, sweetened when used.

Sugar beet syrup from Erken's Stor kokebok (1949): sugar beets leached in hot water and slowly boiled down to syrup, 1.3–1.4 kg from 5 kg of beets.

Sugar brine I, a basic recipe from Erken (1914): water boiled with sugar, skimmed and strained clear; used for sterilizing fruit and berries in jars.

Lingonberries in bottles from Erken's Big Cookbook (1949): selected berries in clean bottles with boiled berry juice, sealed with cotton and paper.