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Canned Mushrooms

Erken's 1914 recipe for canned mushrooms: the mushrooms are cleaned and placed in cold water with lemon juice or salt, simmered 5 minutes under a lid in an enamel pot with a little boiling water and lemon juice (1 tsp per 1/2 l), dipped in cold water, put in jars with a brine of 20 g salt per liter of water and sterilized 1 hour at 100 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 610 (falt i det fri)

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About the dish

From "Vegetables, canned" in "Stor kokebok" (1914). The lemon juice keeps the mushrooms pale, and Erken stresses that the pot should be enamel – iron would make the mushrooms dark.

How to make it

  1. 1

    Clean the mushrooms

    Clean the mushrooms and put them straight into cold water with a little lemon juice or salt.

  2. 2

    Simmer

    Put the mushrooms in an enamel pot with a little boiling water and lemon juice – 1 tsp lemon juice per 1/2 liter of water. The water should stand about 1 cm deep in the pot. Let the mushrooms simmer under a lid for 5 minutes.

  3. 3

    Cool and fill jars

    Lift the mushrooms out of the water, dip them in cold water and put them in clean jars.

  4. 4

    Pour over brine and sterilize

    Pour over a brine of 20 g salt to 1 liter of water. Close the jars and sterilize 1 hour at 100 °C (210 °F).

Changes from the original

The measures are kept (teaspoon of lemon juice, grams of salt per liter). The method has been broken into steps in modern Norwegian, and the amount of mushrooms is estimated at 500 g.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 610) → Modernised~84% of the text changedremovedadded
Champignonerne renses, lægges 500 g champignoner (ferske). 1 ts sitronsaft (til hver 1/2 liter vann). 0,5 l vann (til koking, ca. 1 cm i gryten). 1 l vann (til saltlaken). 20 g salt (til saltlaken). Rens champignonene og legg dem straks i koldt vand, tilsat kaldt vann tilsatt litt citronsaft sitronsaft eller salt. Lægges derefter salt.. Legg soppen i en emaljert gryte med litt kokende vand vann og citronsaft. Til ½ l. vand sitronsaft – 1 teske citronsaft; vand kan staa ts sitronsaft til 1/2 liter vann. Vannet skal stå ca. 1 cm. høit cm høyt i kjelen. Trækker gryten. La soppen trekke under lok lokk i 5 minutter. Tages op minutter.. Ta soppen opp av vandet, dyppes vannet, dypp den i koldt vand, lægges paa glas. Saltvandsopløsning, kaldt vann og legg den i rene glass.. Hell over saltvannsoppløsning av 20 gr. g salt til 1 l. vand, heldes over. Steriliseres i liter vann. Lukk glassene og steriliser 1 time ved 100°. 100 °C.

Note on Modernised

Målene er beholdt (teskje sitronsaft, gram salt per liter). Fremgangsmåten er delt i trinn på moderne norsk, og soppmengden er anslått til 500 g.

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Frequently asked questions

Why are the mushrooms placed in water with lemon juice or salt?
It keeps the mushrooms from darkening (oxidizing) after cleaning. The mushrooms are put straight into cold water with a little lemon juice or salt.
How long are the mushrooms blanched before they go into jars?
They simmer under a lid for 5 minutes in a little boiling water with lemon juice (1 teaspoon lemon juice per 1/2 liter of water, the water about 1 cm deep in the pot). Then they are dipped in cold water.
What brine is used, and how long are the jars sterilized?
A brine of 20 g salt to 1 liter of water is poured over. The jars are sterilized for 1 hour at 100 °C.
Why an enamel pot?
The recipe from Schønberg Erken's "Stor kokebok" (1914) calls for an enamel pot, so the acidic lemon water doesn't react with the metal and give the mushrooms discoloration or an off taste.

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