Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Canned Asparagus

Erken's method for canned asparagus: scraped, soaked in cold water for 30 min, blanched standing upright for 5 min in salted water (10 g/l), cooled, packed in jars with fresh-boiled brine and sterilized 1 hour at 100 degrees C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 609 (falt i det fri)

Be the first to rate

About the dish

From the chapter "Grønsaker, hermetiske" (preserved vegetables) in Stor kokebok (1914). Erken opens the chapter by noting that the vegetables must be fresh, cleaned and rinsed well, blanched in water with 10 g salt per liter, cooled in cold water and packed in jars at once. Brine: 20 g salt per liter of water if the vegetables are blanched in steam, 10 g per liter if they are blanched in salt water.

How to make it

  1. 1

    Prepare the asparagus

    Scrape the asparagus carefully from the tip downward, and cut off the tough ends.

  2. 2

    Soak in water

    Soak the asparagus in fresh, cold water for 30 minutes. Change the water every ten minutes.

  3. 3

    Blanch

    Set the asparagus upright in the pot so the tips do not go under the water. Boil for 5 minutes in 1 liter of boiling water with 10 g salt.

  4. 4

    Cool

    Put the asparagus in cold water for 5 minutes.

  5. 5

    Pack in jars

    Place the asparagus in the jar tips first, and pour over fresh-boiled salt-water solution in the same proportion as the blanching water (10 g salt per liter).

  6. 6

    Sterilize

    Sterilize the jars 1 hour at 100 degrees C in a water bath. If using the "Norge" preserving jar, tighten the lid a little more after boiling.

Changes from the original

Amounts are set up as a structured ingredient list with modern units (liters/grams). "Forvelles" (parboil) is kept but explained as blanching in the steps. Sterilization is described as a water bath at 100 degrees C.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 609) → 1949 (korrekturlest, s. 734)~51% av teksten endretfjernetlagt til
Aspargeserne Aspargesene skrapes forsigtig forsiktig fra toppen og nedover, nedover; det seige skjæres fra. Lægges Legges i friskt, koldt vand ½ vann i 2 time; vandet vannet byttes hvert tiende minut. Aspargeserne minutt. Aspargesene forvelles, idet de stilles ret rett op og ned i gryten, saa hoderne så hodene ikke kommer under vand. vann. Koker 5 minutter i forvellingsvandet, forvellingsvannet, 1 liter kokende vand vann og 10 gr. bordsalt; lægges legges derefter i koldt vand vann i 5 minutter. Aspargeserne lægges Aspargesene legges nu i glasset med toppen først ind; nykokt saltvandsopløsning heldes inn; nykokt, koldt saltvannsopløsning helles over — samme forhold av vand vann og salt som til forvellingsvandet. forvellingsvannet. Steriliseres 1 time ved 100 gr. 100°C. Omsteriliseres efter 24 timers forløp ved 100°C. i 15 minutter. Benyttes sylteglasset «Norge», skrueglass, skru da lokket noget tættere tettere til efter kokningen. kokingen.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why should the asparagus soak in cold water before blanching?
After scraping, the stalks are soaked in fresh, cold water for half an hour, and the water is changed every ten minutes. This draws out bitterness and impurities before blanching.
How do I blanch the asparagus correctly?
Set the stalks upright in the pot so the tips do not go under the water. Boil 5 minutes in 1 liter of boiling water with 10 g table salt, then put them in cold water for 5 minutes.
How long are the jars sterilized?
The asparagus is placed in the jar tips first, fresh-boiled salt-water solution (same proportion of water and salt as the blanching water) is poured over, and the jars are sterilized 1 hour at 100 degrees.
Is there anything special about the "Norge" preserving jar?
Yes, if you use the "Norge" preserving jar, the lid should be tightened a little more after boiling.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!