Tørring av frukt og grønnsaker

Sliced green beans/wax beans are cut diagonally into 2 cm pieces, blanched and dried at 80–90 °C for 2–2½ hours.

Green peas sorted by size, blanched in 5 l water with 30 g sugar and 15 g salt, and dried at 50–60 °C for 3–4 hours.

Cabbage is cut into strips, blanched in steam for 18–20 min or water for 4–6 min, and dried at 80–90 °C falling to 60 °C for 4–6 hours; stored dry in linen bags or tin boxes.

Caraway greens are dried like parsley: ½ minute in boiling salted water, cooling and drying at 80 °C falling to 60 °C for about 4 hours.

Parsley is dipped ½ minute in boiling salted water, cooled in cold water and dried at 80 °C falling to 60 °C for about 4 hours.

Carrots, parsnip and celeriac are washed, scraped, cut into strips, blanched 5–8 minutes and dried at 80–90 °C falling to 60 °C (celeriac 1 1/2 h, parsnip 2 h, carrot 3 h).

Sugar-free fruit puree: the fruit is cooked with a little water, pressed, filled into bottles that are corked and tied shut, sterilized 20–30 minutes at 100 °C and sealed with lacquer. Used for soups, creams and cakes.

Dried cherries: placed at the top of the drying oven, preferably the same day in humid weather; flawless berries from dry weather may be sun-dried first. Dried at 50 °C rising to 70 °C for 6–9 hours.

Dried pears: peeled, split pears with scraped stems are blanched in sugar water (250 g sugar per liter) and dried at 90–100 °C for 6–12 hours.

Dried plums: air-dried for a couple of days, laid on a rack stem-side up and dried at the top of the oven at 40–50 °C, rising to 70 °C toward the end.

Rhubarb is cleaned, cut into 3 cm pieces split into 4 to 8 parts depending on thickness, and dried at 60°C for about 6 hours.

Erken's method for dried apples: peeled, cored apple slices are placed in salted water, steamed 2 minutes and dried in a single layer at 90-100 °C until no juice can be pressed out.

A method for keeping fresh berries in water: clean, dry bottles are packed tightly with sound berries, filled with cold water, corked, and sealed with a plaster slurry, then stored in a dry cellar. Suitable for blueberries, cherries, rhubarb, black currants, gooseberries, and lingonberries.

Drying blueberries: 3 days of air or sun drying, then 4–6 hours on the top shelf of the drying oven.

Rosehips are dried whole or halved and cleaned, at 50 °C rising to 80 °C; alternatively they are blanched a couple of minutes and dried at 80–90 °C.

Black currants, red currants, and gooseberries are dried like blueberries: 3 days of air/sun drying and 4–6 hours on the top rack of the drying oven.

Erken's fruit cordial of black currants, raspberries, gooseberries and red currants: the berries are juiced in a jar in a water bath, the juice strained and measured, sugar dissolved in before boiling, boiled 4–5 minutes, skimmed and bottled.