Canning

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.

Canned sweet cherries from Erken (1914): cleaned cherries packed tightly into jars, covered with sugar syrup and sterilized 20 minutes at 80 °C.

Sour canned cherries from Erken (1914): cherries in jars with a cold brine of vinegar, sugar, cloves and cinnamon, sterilized and served with roasts.

Canned melon from Erken's Big Cookbook (1914): melon slices in jars covered with a brine of sugar, water and citric acid, sterilized 30 minutes at 100 °C.

Canned morello cherries from Erken (1914): cleaned cherries packed tightly into jars, covered with cold sugar syrup and sterilized 20 minutes at 80 °C.

Rosehip puree from Erken 1914: 1 kg rosehips cooked 2 hours in 2 l water, sieved and sterilized in jars. Used for soup, cream and ice cream.

Canned rosehips from Erken 1914: cleaned, pre-cooked and jarred with a syrup of 500 g sugar per liter of water, then sterilized 20 minutes at 90 °C.

Canned plums from Erken 1914: pricked or peeled plums are pre-heated, jarred with a syrup of 700 g sugar per liter of water and sterilized at 80 °C.

Rhubarb and blackcurrants from Erken's Stor kokebok (1949): rhubarb pieces and blackcurrants layered with sugar in jars and sterilised twice at 85 °C.

Whole gooseberries from Erken's Big Cookbook (1949): unripe berries in clean dry bottles with cooled boiled water, corked and sealed.

Erken's canned gooseberries (1914): cleaned dry berries in jars covered with boiled sugar syrup and sterilized at 75 °C for 15 minutes with slow heating.