Canned blueberries from Erken (1914, p. 585): 6 kg of cleaned blueberries packed tightly into jars and covered with a sugar syrup boiled from 400 g sugar per liter of water (about 1 kg sugar in all), then the jars are sterilized for 20 minutes.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 585 (falt i det fri)
Canning in jars was new and modern in 1914. The berries are packed tightly, covered with sugar syrup, and sterilized in a water bath.
Fill the jars
Fill the cleaned berries into clean jars, making sure the berries settle tightly together.
Boil the syrup
Boil a sugar syrup of 400 g sugar to 1 liter of water.
Pour on the syrup
Pour the hot sugar syrup over the berries in the jars.
Sterilize
Set the jars to sterilize in a water bath for 20 minutes, and let them cool.
Measurements modernized (grams, liters). The original's statement of sterilizing temperature is not legible; only the time of 20 minutes is reproduced. The method is written in numbered steps.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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