Cloudberries in cloudberry juice

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Frukt og bær, s. 87 (falt i det fri)

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1
Pack the berries in jars
Place the fine berries in jars as soon as possible after picking.
2
Make the juice
Crush the less perfect berries and add cold water, 3 dl per litre of berries. Stir well and wring the juice out of the berries through a jelly cloth.
3
Fill the jars
Pour the juice over the whole berries so that it covers them. Screw the lids on the jars (or cover with parchment paper).
4
Note
Note: Salicylic acid and benzoic acid are no longer common advice for home preserving, and a layer of paraffin wax is not recommended. Today, use clean, heat-treated jars and enough sugar or boiling instead, and store cold.

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