Konservering

Blueberries with vinegar from Erken (1914, p. 585): cleaned blueberries covered with vinegar and left for 24 hours, the vinegar strained off and the berries layered with sugar in a crock. No quantities given in the original.

Bottled blueberries from Erken (1914, p. 585): 3.5 kg cleaned blueberries boiled with sugar while stirring for 20 minutes, poured into bottles that are corked and sealed with wax. The amount of sugar is illegible in the source.

Cloudberries in jars (Erken 1914): small cloudberries are crushed and the juice strained over whole, fresh cloudberries in jars rinsed with cognac; a linen cloth dipped in cognac is placed in the jar neck before the cork is tapped in, and the jars may be sealed with lacquer.

Erken's method for preserving rhubarb without sugar: cut stalks are filled into bottles, corked and boiled 10 minutes or sterilized at 80°C for 5 minutes, then stored cool and dark.

Rhubarb in water (Erken 1914): rhubarb stalks are peeled, cut into 3 cm pieces split lengthwise, placed in bottles and covered with cold water. Corked loosely the first day, topped up with water the next day, corked and sealed, stored dark. Used for porridge, soup and jam.

Rhubarb in sugar syrup (Erken 1914): 3 cm rhubarb pieces are placed in bottles and covered with a syrup of 500 g sugar per liter of water. The bottles are corked and boiled 10 minutes in a water bath or sterilized at 80°C for 15 minutes.

Erken's method for preserving gooseberries without sugar: cleaned, dry berries are filled into wide-mouthed bottles, corked and sealed with wax, boiled ½ hour in a water bath, and cooled in the pot. Sweetened with sugar only when served.

Whole choice lingonberries are placed in a jar and covered with cold, boiled juice pressed from the less pretty berries (½ kg sugar per liter of berries).

Uncooked, cleaned lingonberries are placed in jars and completely covered with cold berry juice or boiled, cooled water.