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Rosehips, Canned

Canned rosehips (Erken 1914): rosehips are cleaned of stem, blossom, and seeds, pre-cooked, packed into jars with a sugar syrup of 500 g sugar per liter of water, and sterilized 20 minutes at 90 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 595 (falt i det fri)

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About the dish

One of several rosehip recipes in the preserving chapter of "Stor kokebok" (1914). Erken assumes pre-cooking so the jars can be topped off and made completely full before sterilizing.

How to make it

  1. 1

    Clean the rosehips

    Cut away the stem and blossom, and remove all the seeds through the small opening where the blossom sat.

  2. 2

    Rinse

    Rinse the rosehips well.

  3. 3

    Pre-cook

    Pre-cook the rosehips so that they collapse; this is necessary to get full jars.

  4. 4

    Pack into jars

    Pack the rosehips into jars, top them off so the jars become full, and pour over the syrup cooked from 500 g sugar per liter of water.

  5. 5

    Sterilize

    Sterilize the jars at 90 °C (195 °F) for 20 minutes.

Changes from the original

The syrup amount is given as a modern ratio (500 g sugar per liter of water). The pre-cooking step is spelled out, and the reference to page 579 is kept as a note. The steps are numbered.

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. 595) → 1949 (korrekturlest, s. 715)~49% av teksten endretfjernetlagt til
Nyper 1 l. vand vann 500 gr. sukker. Stilk og blomst skjæres bort, og gjennem den lille aapning, åpning hvor blomsten har sittet, uttages uttas alle kjernene. Nyperne kjerner. Nypene skylles godt og lægges paa glas, paaheldes legges på glass, påhelles den kokte lake og steriliseres. For at faa fulde glas, å få fulle glass, er forhaandskokning nødvendig (se side 579). forhåndskoking nødvendig. Glassene fyldes fylles da efter og steriliseres ved 90° C. i 20 minutter.

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Frequently asked questions

How do I clean the rosehips before canning?
Cut away the stem and blossom. Through the small opening where the blossom sat, remove all the seeds. Then rinse the rosehips well before packing them into jars.
What is the syrup made of?
1 liter of water and 500 grams of sugar.
Why pre-cook, and how are the jars sterilized?
Pre-cooking is necessary to get full jars, since the rosehips shrink. The jars are topped off afterward and sterilized at 90 °C for 20 minutes.

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