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)
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.
Clean the carrots
Brush and wash the carrots. Rub them in a cloth with coarse salt and rinse in clean water.
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.
Sterilise
Pour brine over and sterilise at 100 °C (210 °F) for 45 minutes.
Sterilise again
Sterilise again at 100 °C (210 °F) for 15 minutes.
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.
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.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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