Caraway greens are rinsed, blanched 5 minutes in salted water (10 g/l), rinsed cold, finely chopped, packed into jars and sterilized 90 minutes at 100 °C.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 611 (falt i det fri)
Caraway greens (kale/caraway greens used for soup) were preserved in jars to have something green available out of season.
Rinse the greens
Rinse the caraway greens well in several changes of water until all grit is gone.
Blanch
Bring the water to a boil with the salt (10 g salt per liter of water) and blanch the greens for 5 minutes.
Cool and chop
Rinse the greens in cold water, squeeze out the water and chop them finely.
Sterilize
Pack the chopped greens into clean jars, seal them and sterilize 90 minutes at 100 °C (210 °F).
The quantity of greens is not given in the original; it is stated as a practical starting point. The salt amount is kept (10 g per liter of water).
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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