How do I peel the apricots most easily?

Dip them for a moment in boiling water and then immediately in cold water. Use a silver or horn knife for peeling, so the fruit does not discolor.

How long and at what temperature are the jars sterilized?

The jars are sterilized for 20 minutes at 90 degrees. The sugar syrup is boiled from 400 g sugar and 1 liter water and poured over the peeled apricots in the jars.

What do I do with the pits?

The apricots are halved and the pit removed. A few blanched kernels are placed in each jar for flavor.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 581, in the chapter on canning (see also page 577).

Apricots, Canned

Name: Apricots, Canned
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1.5 kg apricots (firm, ripe); 400 g sugar; 1 l water (for the sugar syrup)

Canned apricots from Erken's Stor kokebok (1914): apricots are blanched, peeled, halved and pitted, packed into jars with a few blanched kernels, covered with a sugar syrup of 400 g sugar and 1 l water, and sterilized 20 minutes at 90 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 581 (falt i det fri)

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About the dish

From the chapter on preserving in "Stor kokebok" (1914). Erken refers to the general instructions for canning on page 577. The sugar syrup is weak by today's measure — about 40 g sugar per dl water.

How to make it

1
Blanch the apricots
Dip the apricots for a moment in boiling water, and transfer them immediately to cold water.
2
Peel and halve
Peel the apricots with a silver or horn knife (or a stainless steel knife). Halve them and remove the pits. Blanch a few of the kernels.
3
Fill the jars
Place the apricot halves in clean jars, and put a few blanched kernels in each jar.
4
Boil the sugar syrup
Boil 400 g sugar with 1 liter water until the sugar is dissolved, and pour it over the fruit in the jars.
5
Sterilize
Close the jars and sterilize them for 20 minutes at 90 °C (195 °F) following the usual instructions for canning. Cool them away from drafts.

Changes from the original

Quantities are set up as a structured ingredient list with modern units (dl/liter, grams). The method is divided into numbered steps and put into modern Norwegian. A silver or horn knife is still mentioned, but an ordinary stainless steel knife can be used today.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

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Frequently asked questions

How do I peel the apricots most easily?: Dip them for a moment in boiling water and then immediately in cold water. Use a silver or horn knife for peeling, so the fruit does not discolor.
How long and at what temperature are the jars sterilized?: The jars are sterilized for 20 minutes at 90 degrees. The sugar syrup is boiled from 400 g sugar and 1 liter water and poured over the peeled apricots in the jars.
What do I do with the pits?: The apricots are halved and the pit removed. A few blanched kernels are placed in each jar for flavor.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 581, in the chapter on canning (see also page 577).

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