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Pears, Canned

Peeled pears are placed in acidulated water, filled into jars, covered with sugar syrup (400 g sugar per liter of water), and sterilized for 30 minutes at 90 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 596 (falt i det fri)

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About the dish

From the preserving chapter in "Stor kokebok" (1914). Erken warns against an iron knife because pears discolor; citric acid in the water keeps the fruit light.

How to make it

  1. 1

    Peel the pears

    Peel the pears with a stainless-steel knife (originally a horn or silver knife) so they do not discolor.

  2. 2

    Place in acidulated water

    Place the pears at once in cold water with a few drops of citric acid added, and cover so that air cannot reach them.

  3. 3

    Fill the jars

    Put the pears into jars, whole with the stem scraped or cut in two.

  4. 4

    Sugar syrup

    Boil a sugar syrup of 400 g sugar per liter of water and pour it over the pears in the jars.

  5. 5

    Sterilize

    Sterilize the jars for 30 minutes at 90 °C (195 °F), and let them cool before storing them in a dark, cold place.

Changes from the original

The ingredients are written out as a list (the original has the measurements within the text). The horn/silver knife is modernized to a stainless-steel knife. Sterilization at 90 °C (195 °F) for 30 minutes is kept.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 596) → Modernised~82% of the text changedremovedadded
Pærer sukkerlake av 2 kg pærer (faste, ikke overmodne). 1 liter vann (til sukkerlaken). 400 gr. g sukker pr. (per liter vand nogen draaper citronsyre. Pærer skrælles vann). sitronsyre (noen dråper/en knivsodd i kaldt vann). Skrell pærene med en kniv i rustfritt stål (originalt hornkniv eller sølvkniv. Lægges sølvkniv) så de ikke misfarges.. Legg pærene straks i koldt vand med nogen draaper citronsyre, overdækkes, saa kaldt vann tilsatt noen dråper sitronsyre, og dekk til så luften ikke kommer til. Lægges i glas til.. Legg pærene på glass, hele med avskrapet stilk eller kløvet delt i to. Sukkerlake overheldes, kokt to.. Kok en sukkerlake av 400 gr. g sukker pr. per liter vand. Steriliseres vann og hell den over pærene i glassene.. Steriliser glassene i 30 minutter ved 90 C. °C, og la dem kjølne før de settes mørkt og kaldt.

Note on Modernised

Ingrediensene er skrevet ut som liste (originalen har målene inne i teksten). Hornkniv/sølvkniv er modernisert til kniv i rustfritt stål. Sterilisering ved 90 °C i 30 minutter er beholdt.

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Frequently asked questions

Why should the pears be peeled with a horn or silver knife?
To keep the pears from discoloring. For the same reason they are placed at once in cold water with a few drops of citric acid added, and the water is covered so that air cannot reach them.
How strong should the sugar syrup be?
400 grams sugar per liter of water. The syrup is boiled and poured over the pears in the jars.
How long and at what temperature are the pears sterilized?
30 minutes at 90 °C.
Can the pears be put in whole in the jars?
Yes. They can be put in whole with the stem scraped, or split in two.

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