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Tørking av bær

4 recipes · Tørring av frukt og grønnsaker

4 tørking av bær recipes from the “Big Cookbook,” in the tørring av frukt og grønnsaker category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Berries Preserved in Water

    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.

  • Blueberries (Drying)

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

  • Rosehips (Drying)

    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 (drying)

    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.