Hermetikk

Canned apricots from Erken's Stor kokebok (1914): apricots are blanched, peeled, halved and pitted, packed into jars with a few blanched kernels, covered with a sugar syrup of 400 g sugar and 1 l water, and sterilized 20 minutes at 90 °C.

Canned blackberries from Erken (1914): 2 kg of berries placed in jars, covered with a hot syrup of 500 g sugar and 1 l water, left overnight, and sterilized for 20 minutes at 80 °C.

Canned blueberries from Erken (1914, p. 585): 6 kg of cleaned blueberries packed tightly into jars and covered with a sugar syrup boiled from 400 g sugar per liter of water (about 1 kg sugar in all), then the jars are sterilized for 20 minutes.

Erken's canned apples (1914): peeled, halved apples are placed in citric-acid water, blanched in a sugar syrup (500 g sugar per liter of water), filled into jars, the syrup poured over, and the jars sterilized 20 min at 80 °C. Pears with 300 g sugar per liter.

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

Canned sweet cherries (Erken 1914): cleaned berries are packed tightly into jars, covered with a syrup of 300 g sugar to 1 liter of water and sterilized 20 minutes at 80 °C.

Sour canned cherries (Erken 1914): 1 kg cherries in jars, cold syrup of 1 l vinegar, 750 g sugar, 4 cloves and cinnamon boiled 10 min, then sterilized 20 minutes at 80 °C. Used as an accompaniment to roasts.

Canned melon (Erken 1914): melon slices are placed in jars, covered with a brine of 600 g sugar, 1 l water and 5 g citric acid, and sterilized 30 minutes at 100 °C – or twice for 15 minutes at 90 °C if the melon is soft.

Canned morello cherries (Erken 1914): cleaned cherries are packed tightly into jars, covered with a cold syrup of 300 g sugar and 1 l water, and sterilized for 20 minutes at 80 °C.

Rosehip puree (Erken 1914): 1 kg rosehips are ground, cooked 2 hours in 2 l water into a thick mass, pressed through a fine-mesh strainer, filled into jars, and sterilized 30 minutes at 90 °C. Used for soup, cream, and ice cream.

Canned rosehips (Erken 1914): rosehips are cleaned of stem, blossom, and seeds, pre-cooked, packed into jars with a sugar syrup of 500 g sugar per liter of water, and sterilized 20 minutes at 90 °C.

Canned plums (Erken 1914): the plums are pricked or peeled, pre-heated slowly to 65–75 °C in an open pan, jarred at once with a syrup of 700 g sugar per liter of water and sterilized 20 minutes at 80 °C.

Erken's canned gooseberries (1914): cleaned dry berries in jars, covered with a boiled syrup of 1 l water and 300 g sugar, lidded, set in a pot of lukewarm water and sterilized at 75 °C for 15 minutes with slow heating.