Strawberries and sugar (700 g per kg) are layered, heated to 65 °C for 10–12 minutes, cooled, put in jars with strained syrup and sterilised for 15 minutes at 75 °C. From Erken's Stor kokebok (1949), p. 712.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 712 (falt i det fri)
The first of two methods for bottled strawberries in the book. The low temperature keeps the berries' shape.
Layer
Layer berries and sugar in the preserving pan and leave for 15–20 minutes.
Warm
Warm slowly to 65 °C (150 °F) and hold that temperature for 10–12 minutes. Cool in a cold place.
Jar
Put the berries in jars. Strain the syrup and pour it over.
Sterilise
Sterilise at 75 °C (165 °F) for 15 minutes. Note: Use clean jars and store cool. Opened jars should be kept in the refrigerator.
Measures are converted to modern units. The last step adds storage advice.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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