Preserving & canning

31 recipes

• Asparagus

  Asparagus from Henriette Schønberg Erken's «Levningers anvendelse» (1905) – turning leftovers into new dishes, and preserving and canning food.

• Cauliflower

  Cauliflower from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Cauliflower (canning)

  Cauliflower (canning) from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Peas and beans (canning)

  Peas and beans (canning) from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Fish (canning)

  Fish (canning) from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Green peas

  Green peas from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Vegetables (canning)

  Vegetables (canning) from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Carrots, small, early

  Carrots, small, early from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Canning (packing in screw-top or soldered tins)

  Canning in screw-top or soldered tins from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – preserving and canning food.

• Meat (canning)

  Meat (canning) from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Canning with Weck's apparatus

  Canning with Weck's apparatus from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – preserving and canning food.

• Smoked salmon

  Smoked salmon from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Smoking meat and other fish

  Smoking meat and other fish from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Salting fish

  Salting fish from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Salting vegetables and meat

  Salting vegetables and meat from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Brine

  Brine from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Herring, salt-cured herring

  Herring, salt-cured herring from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Ham for cured pork

  Ham for cured pork from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Ham brine

  Ham brine from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Soy (Browning Sauce) from Sugar Brine

  Soy from sugar brine, from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Mushroom Ketchup

  Mushroom ketchup from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Curing (air-drying)

  Curing (air-drying) from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Spinach (canning)

  Spinach (canning) from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Spinach II (preserved in oil)

  Spinach II (preserved in oil) from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Souring (storing in soured milk)

  Souring (storing in soured milk) from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Tomato Ketchup

  Tomato ketchup from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Drying fruit

  Drying fruit from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Drying vegetables

  Drying vegetables from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Dry salting

  Dry salting from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.

• Cranberries

  Cranberries from Henriette Schønberg Erken's «Levningers anvendelse» (1905) – turning leftovers into new dishes, and preserving and canning food.

• Game (canning)

  Game (canning) from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – turning leftovers into new dishes, and preserving and canning food.