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Melon, Canned

Canned melon (Erken 1914): melon slices are placed in jars, covered with a brine of 600 g sugar, 1 l water and 5 g citric acid, and sterilized 30 minutes at 100 °C – or twice for 15 minutes at 90 °C if the melon is soft.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 593 (falt i det fri)

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About the dish

Canning melon in sugar brine, from the preserving chapter of "Stor kokebok" (1914). Erken gives separate advice for soft melon, which must be sterilized twice at a lower temperature.

How to make it

  1. 1

    Make the brine

    Boil the water and sugar into a brine and add the citric acid.

  2. 2

    Fill the jars

    Place the melon slices in clean jars and pour the brine over.

  3. 3

    Sterilize

    Sterilize the jars at 100 °C (210 °F) for 30 minutes.

  4. 4

    Soft melon

    If the melon is very soft, sterilize instead at 90 °C (195 °F) for 15 minutes, and repeat the sterilization for 15 minutes at 90 °C (195 °F) after 24 hours.

Changes from the original

OCR errors in the temperature figures have been corrected to 100 °C (210 °F) and 90 °C (195 °F). The ingredient list has been cleaned up and the method divided into steps.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 593) → 1949 (korrekturlest, s. 713)~50% av teksten endretfjernetlagt til
Melonskiver Melonskiver, 600 gr. sukker sukker, 1 l. vand vann, 5 gr. citronsyre. Skiverne lægges paa glas, paaheldes sitronsyre. Skivene legges på glass, påhelles laken, tilsat citronsyren. tilsatt sitronsyre. Steriliseres ved 100° C. 100°C. i 30 minutter. Er melonen meget løs, bør den steriliseres ved 90° C. 90°C. i 15 minutter minutter, og efter 24 timers forløp igjen steriliseres i 15 minutter ved 90° C. 90°C.

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Frequently asked questions

How long and at what temperature is the melon sterilized?
The jars are sterilized at 100 °C for 30 minutes. If the melon is very soft, you sterilize instead at 90 °C for 15 minutes, and repeat with another 15 minutes at 90 °C after 24 hours.
What is the brine made of?
600 g sugar, 1 liter water and 5 g citric acid. The melon slices are placed in jars, and the brine with citric acid is poured over.
Why is citric acid used?
The citric acid is added to the brine in this recipe from Henriette Schønberg Erken's "Stor kokebok" (1914) – it gives acidity to the mild melon and helps preservation during canning.

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