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Chard (Preserved) (mangoldstilker)

Chard stalks without leaves are blanched 8 min in salted water (20 g/l), rinsed cold, placed in jars with a brine of 20 g salt per liter, and sterilized 60 minutes at 100 °C. A method for home-canning chard stalks as a winter vegetable.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 609 (falt i det fri)

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About the dish

Chard (leaf beet) was grown in Norwegian kitchen gardens, and the fleshy stalks were preserved as a vegetable for winter. From the chapter "Vegetables, preserved" in Stor kokebok (1914).

How to make it

  1. 1

    Clean the stalks

    Remove the leaves from the stalks and rinse the stalks well.

  2. 2

    Blanch

    Blanch the stalks 8 minutes in salted water with 20 g salt per liter.

  3. 3

    Cool

    Rinse with cold water and place the stalks in jars.

  4. 4

    Pour over brine

    Pour over brine boiled from 20 g salt per liter of water.

  5. 5

    Sterilize

    Sterilize the jars at 100 °C (210 °F) for 60 minutes.

Changes from the original

The ingredient list has been set up with modern units; the method has been split into steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 609) → Modernisert~83% av teksten endretfjernetlagt til
Stilkene befries for blade 1 kg mangoldstilker (uten blad). 1 l vann (til forvelling). 20 g salt (per liter vann, til forvelling og skylles godt, forvelles i lake). Fjern bladene fra stilkene og skyll stilkene godt.. Forvell stilkene 8 minutter i saltvandsopløsning, saltvann med 20 gr. g salt til 1 1. vand; skylles per liter.. Skyll over med koldt vand kaldt vann og lægges paa glas. Overheldes lake, legg stilkene på glass.. Hell over lake kokt av 20 gr. g salt til 1 1. vand. Steriliseres per liter vann.. Steriliser glassene ved 100° C. 100 °C i 60 minutter.

Note til Modernisert

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Frequently asked questions

What part of the chard do I use in this recipe?
Only the stalks. The leaves are removed, and the stalks are rinsed well before blanching.
How strong should the brine be?
Both the blanching water and the brine are made with 20 grams of salt per liter of water.
How long should the jars be sterilized?
60 minutes at 100 °C. Before that, the stalks are blanched for 8 minutes and rinsed with cold water before being placed in jars.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 609.

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