How is sugar-free fruit puree made?

The fruit is cleaned and cooked with a little water, pressed through a ricer, and filled into bottles. The bottles are corked and sterilized.

How long and at what temperature are the bottles sterilized?

At 100 °C for 20–30 minutes. The corks are tied down with twine or wire before sterilizing, and sealed with lacquer when the bottles are taken out.

What is the fruit puree used for?

For soups, creams, cakes and the like. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), where she notes that preserving fruit this way without sugar is especially useful in abundant fruit years.

Sugar-Free Fruit Puree

Sugar-free fruit puree: the fruit is cooked with a little water, pressed, filled into bottles that are corked and tied shut, sterilized 20–30 minutes at 100 °C and sealed with lacquer. Used for soups, creams and cakes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 605 (falt i det fri)

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About the dish

Erken highlights sugar-free fruit puree as especially valuable in good fruit years – the raw material could be preserved without sugar, which was expensive, and used later in soups, creams and cakes.

How to make it

1
Cook the fruit
Clean the fruit and cook it tender with a little water.
2
Press
Press the cooked fruit through a ricer or sieve.
3
Fill the bottles
Fill the puree into clean bottles and insert the corks. Tie the corks down securely with twine or wire.
4
Sterilize
Sterilize the bottles in a water bath at 100 °C (210 °F) for 20–30 minutes.
5
Finishing
When the bottles are taken out, seal the corks with lacquer. The puree is used for soups, creams, cakes and the like.

Changes from the original

Modernized language. The method is kept, but sterilization is explained as boiling in a water bath at 100 °C (210 °F); no quantities are given in the original.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 726) → Modernised~82% of the text changedremovedadded

~~Frukten renses~~ frukt (epler, plommer, bær eller annen frukt). vann (litt, til kokingen). Rens frukten og ~~kokes~~ kok den møt med litt ~~vann, presses gjennem presse, fylles~~ vann.. Press den kokte frukten gjennom presse eller sil.. Fyll mosen på ~~flasker, disse korkes~~ rene flasker og ~~steriliseres. Korkene bindes over~~ sett i kork. Bind korkene fast med ~~hysing~~ hyssing eller ~~ståltråd. Steriliseres~~ ståltråd.. Steriliser flaskene i vannbad ved ~~100°~~ 100 °C i 20–30 ~~minutter.~~ minutter.. Når flaskene tas ~~op,~~ opp, lakkes korkene. ~~Fruktmosen benyttes~~ Mosen brukes til supper, kremer, kaker ~~o. s. v. I rike fruktår er denne innkoking av fruktmos uten sukker av den største betydning.~~ og lignende.

Note on Modernised

Modernisert språk. Fremgangsmåten er beholdt, men sterilisering forklart som koking i vannbad ved 100 °C; ingen mengder oppgis i originalen.

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Frequently asked questions

How is sugar-free fruit puree made?: The fruit is cleaned and cooked with a little water, pressed through a ricer, and filled into bottles. The bottles are corked and sterilized.
How long and at what temperature are the bottles sterilized?: At 100 °C for 20–30 minutes. The corks are tied down with twine or wire before sterilizing, and sealed with lacquer when the bottles are taken out.
What is the fruit puree used for?: For soups, creams, cakes and the like. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), where she notes that preserving fruit this way without sugar is especially useful in abundant fruit years.

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