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Apple Juice Without Sugar

Sugar-free apple juice from Erken's Stor kokebok 1914: apples cooked down in minimal water, the juice strained and boiled 20 minutes, poured into bottles that are corked, boiled 3 minutes, and cooled slowly in 35-degree water.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 591 (falt i det fri)

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About the dish

From the preserving chapter of Henriette Schønberg Erken's Stor kokebok (1914). Sugar-free apple juice was a cheap way to preserve the autumn's apples; the juice is preserved by boiling and subsequent heat treatment of the bottles.

How to make it

  1. 1

    Cut up the apples

    Wash the apples, cut them up, and remove the core.

  2. 2

    Cook down

    Place the apples in a pot and pour on just enough cold water to barely cover them. Let it boil for about 30 minutes until the apples are completely cooked down.

  3. 3

    Strain

    Strain the pulp through a cloth or sieve, and let the juice drain off.

  4. 4

    Boil the juice

    Pour the juice back into the pot and boil it for 20 minutes.

  5. 5

    Fill the bottles

    Pour the juice into clean bottles, cork them, and tie down the corks with string or wire.

  6. 6

    Heat-treat

    Set the bottles in a pot of water and let it boil for 3 minutes.

  7. 7

    Cool slowly

    Move the bottles into a tub of water at about 35 °C (95 °F) and let them stand there until the water is cold.

Changes from the original

The quantities are not given in the original; the ingredient list is therefore given as "as needed." The method has been divided into numbered steps and the language modernized. Details about bottle sterilization and gradual cooling have been kept as the original specifies.

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. 591) → 1949 (korrekturlest, s. 709)~40% av teksten endretfjernetlagt til
Epler Vand Skjær eplerne eplene op, ta ut kjernehuset og sæt sett dem over med saa så meget koldt vand, vann, at de netop dækkes; nettop dekkes; la det koke i ½ time, siles. Saften heldes helles tilbake i gryten, koker 20 minutter, heldes paa helles på flasker, disse korkes, overbindes med hyssing eller staaltraad. Flaskerne sættes ståltråd. Flaskene settes i gryte med vand vann og koker i 3 minutter, sættes settes over i en balje med vand, vann, som holder 35 grader, og blir staaende heri, stående heri til vandet vannet er koldt.

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Frequently asked questions

How long should the apples and juice cook?
The apple pieces are cooked for ½ hour in water that barely covers them, then the juice is strained and boiled further for 20 minutes before being poured into bottles.
How is the juice preserved without sugar?
The juice is poured hot into bottles that are corked and tied down with string or wire. The bottles are set in a pot of water and boiled for 3 minutes, then moved into a tub of 35-degree water and left there until the water is cold.
Do the apples need to be peeled?
No, in the recipe the apples are only cut up and the core removed. The skin goes into the cooking and is strained away along with the rest.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok from 1914, page 591.

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