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Caraway Greens (Canned)

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)

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About the dish

Caraway greens (kale/caraway greens used for soup) were preserved in jars to have something green available out of season.

How to make it

  1. 1

    Rinse the greens

    Rinse the caraway greens well in several changes of water until all grit is gone.

  2. 2

    Blanch

    Bring the water to a boil with the salt (10 g salt per liter of water) and blanch the greens for 5 minutes.

  3. 3

    Cool and chop

    Rinse the greens in cold water, squeeze out the water and chop them finely.

  4. 4

    Sterilize

    Pack the chopped greens into clean jars, seal them and sterilize 90 minutes at 100 °C (210 °F).

Changes from the original

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).

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 736) → Modernised~90% of the text changedremovedadded
Kålen skylles 500 g karvekål (unge blad). 2 l vann (til forvelling). 20 g salt (10 g per liter vann). Skyll karvekålen godt i flere vann, forvelles i 10 gr. salt til 1 1. vann til all jord er borte.. Kok opp vannet med salt (10 g salt per liter vann) og forvell kålen i 5 minutter, skylles minutter.. Skyll kålen i koldt kaldt vann, hakkes fin, fylles klem ut vannet og hakk den fin.. Fyll den hakkede kålen på glass. Steriliseres ved 100° C. i 1 time. Omsteriliseres rene glass, lukk dem og steriliser 90 minutter ved 100° i 15 minutter. 100 °C.

Note on Modernised

Mengde kål er ikke oppgitt i originalen; angitt som et praktisk utgangspunkt. Saltmengden er beholdt (10 g per liter vann).

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Frequently asked questions

How much salt should I use for blanching?
10 grams of salt per liter of water. The caraway greens are blanched in this water for 5 minutes.
How long and at what temperature are the jars sterilized?
The jars are sterilized at 100 °C for 90 minutes.
What is the method in brief?
Rinse the greens well in several changes of water, blanch 5 minutes in salted water, rinse in cold water, chop finely and pack into jars. Then sterilize at 100 °C for 90 minutes. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 611.

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