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Apples, Canned

Erken's canned apples (1914): peeled, halved apples are placed in citric-acid water, blanched in a sugar syrup (500 g sugar per liter of water), filled into jars, the syrup poured over, and the jars sterilized 20 min at 80 °C. Pears with 300 g sugar per liter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 589 (falt i det fri)

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About the dish

Canning in jars with a rubber ring and lid was in 1914 a new and modern preserving method to which Erken devoted much space in the preserving chapter. The page refers to her explanation of "pre-cooking."

How to make it

  1. 1

    Prepare the apples

    Peel the apples, cut them in half, and cut away the cores. Place them one at a time in cold water with citric acid added.

  2. 2

    Blanch

    Blanch the apples in the sugar syrup of sugar and water before they are put into the jars. Keep them well under the syrup during cooking so they do not darken.

  3. 3

    Fill the jars

    Transfer the apples straight into the jars and let them cool completely in the jars before sterilizing.

  4. 4

    Pour over the syrup

    Strain the sugar syrup and pour it over the apples. Put on the rubber ring and lid.

  5. 5

    Sterilize

    Sterilize the jars for 20 minutes at 80 °C (175 °F).

  6. 6

    Pears

    Pears are put up the same way, but with 300 g sugar per liter of water.

Changes from the original

The quantity of apples is not given in the original; here it is set to about 2 kg, which suits 1 liter of syrup. Units modernized. Citric acid in the water bath is kept as in the original.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 708)~85% of the text changedremovedadded
2 kg kg. epler (faste epler). 500 g 400—500 gr. sukker (300 g ved pærer). 1 l l. vann. 1 ts sitronsyre (til vannet eplene legges i). Skrell eplene, del dem Eplene skrelles, deles i to to, og skjær bort kjernehuset. Legg dem etter hvert kjernehuset skjæres bort. De skrelte epler legges efterhvert i kaldt vann koldt vann, tilsatt sitronsyre.. Forvell sitronsyre. Før eplene i sukkerlaken av sukker og vann før de legges på glassene. Hold dem godt under laken glassene, forvelles de som forklart under forhåndskoking. Under kokingen så må de holdes godt under laken for ikke blir mørke.. Legg eplene rett over å bli mørke. Eplene legges nu like på glassene og la dem kjølne helt avkjøles ganske i glassene disse før sterilisering.. Sil sukkerlaken og hell den over eplene. Legg på steriliserin­gen. Den silte sukkerlake helles over, gummiring og lokk.. Steriliser lokk legges på, og glassene steriliseres i 20 15 minutter ved 80 °C.. Pærer legges ned på samme måte, men med 300 g sukker per liter vann. 80°C. Omsteriliseres ved 85° i 10 minutter.

Note on Modernised

Mengden epler er ikke oppgitt i originalen; her er den satt til ca. 2 kg som passer til 1 liter lake. Enheter modernisert. Sitronsyre i vannbadet er beholdt som i originalen.

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Frequently asked questions

Why are the apples placed in water with citric acid?
So that the peeled apple halves do not darken while you finish the rest. During blanching, the apples must also be kept well under the syrup for the same reason.
How long and at what temperature are the jars sterilized?
For 20 minutes at 80 °C. The apples are placed straight into the jars and cooled completely in them before the sugar syrup (strained) is poured over, and the rubber ring and lid are put on.
How much sugar should the syrup have – and can I use pears?
For apples, use 500 g sugar per liter of water. Pears are put up the same way, but with only 300 g sugar per liter of water.
Where is the recipe taken from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 589. It refers to pre-cooking (blanching) explained on page 579.

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