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Preserved Carrots

Carrots are cleaned with coarse salt, parboiled for 5 minutes, packed in jars with brine and sterilised twice at 100 °C (45 and 15 minutes). From Erken's Stor kokebok (the Big Cookbook, 1949), p. 736.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 736 (falt i det fri)

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About the dish

Preserving in jars was an important way of keeping vegetables for the winter. The chapter in the 1949 edition gives time and temperature for each vegetable.

How to make it

  1. 1

    Clean the carrots

    Brush and wash the carrots. Rub them in a cloth with coarse salt and rinse in clean water.

  2. 2

    Parboil and fill

    Parboil the carrots for 5 minutes in salted water (10 g salt to 1 l water). Cool them at once in cold water and pack into jars.

  3. 3

    Sterilise

    Pour brine over and sterilise at 100 °C (210 °F) for 45 minutes.

  4. 4

    Sterilise again

    Sterilise again at 100 °C (210 °F) for 15 minutes.

  5. 5

    Note

    Note: Carrots are low in acid, and heating at 100 °C (210 °F) is not enough to make them safe to keep. Today's advice is to freeze them, pickle them with vinegar, or can them under pressure.

Changes from the original

The text is arranged in steps, and "10 gr. salt til 1 l. vann" is written as a list item. The quantity of carrots is not given and has not been added. A final note with today's advice on safe preserving has been added.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 736) → Modernised~83% of the text changedremovedadded
Gulerøttene børstes, vaskes, gnides gulrøtter (mengden er ikke oppgitt). grovt salt (til å gni røttene med). 1 l vann (til forvelling og saltlake). 10 g salt (til 1 l vann). Børst og vask gulrøttene. Gni dem i et klæde en klut med grovt salt, skylles salt og skyll dem i rent vann og forvelles vann.. Forvell gulrøttene i 5 minutter i saltet vann, 10 gr. vann (10 g salt til 1 1. vann, avkjøles l vann). Avkjøl dem straks i koldt kaldt vann og legges legg dem på glass. Overhelles glass.. Hell saltlake over og steriliseres steriliser ved 100° C. 100 °C i 45 minutter. Omsteriliseres minutter.. Steriliser igjen ved 100 °C i 15 minutter minutter.. Merk: Gulrøtter er lite sure, og koking ved 100°. 100 °C er ikke nok til å gi trygg holdbarhet. Dagens råd er å fryse dem, sylte dem med eddik, eller hermetisere under trykk.

Note on Modernised

Teksten er ordnet i steg, og «10 gr. salt til 1 l. vann» er skrevet som liste. Mengde gulrøtter er ikke oppgitt og er ikke tilføyd. Et siste steg med dagens råd om trygg konservering er lagt til.

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Frequently asked questions

How long are the carrots parboiled?
5 minutes in salted water with 10 g salt per litre.
How long are the jars sterilised?
45 minutes at 100 °C, then another 15 minutes at 100 °C.
Is the method safe today?
Not on its own. Carrots are low in acid, so today's advice is pressure canning, freezing or pickling with vinegar.

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