Preserving

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.

Erken's method for preserving gooseberries without sugar: dry berries bottled, corked and sealed, boiled ½ hour in a water bath. Sweetened only at serving.

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.