How do I prepare the leeks before putting them into jars?

Clean the leeks well, cut away the outermost leaves and the roots. Then blanch them in water for 3 minutes before putting them into jars.

How long and at what temperature are the jars sterilized?

The jars are sterilized at 100 °C for 40 minutes.

Where does the recipe come from?

It is from Henriette Schønberg Erken's "Stor kokebok" (1914), page 611, in the chapter on home-canned vegetables.

Leeks (Home-Canned)

Cleaned leeks with outer leaves and roots removed are blanched 3 minutes, put into jars and sterilized 40 minutes at 100 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 611 (falt i det fri)

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About the dish

Simple canning of leeks in jars for use in soups and stews.

How to make it

1
Clean the leeks
Clean the leeks well, cut away the outermost leaves and the roots.
2
Blanch
Blanch the leeks in boiling water for 3 minutes.
3
Sterilize
Put the leeks into clean jars, seal them and sterilize 40 minutes at 100 °C (210 °F).

Changes from the original

The quantity of leeks is not given in the original and is set as a practical starting point.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 611) → 1949 (proofread, p. 435)~97% of the text changedremovedadded

~~Purre. De godt rensede purrer, avskaaret de ytterste blade og røtterne, forvelles i vand i 3 minutter, lægges paa glas~~ 12 purrer vann salt smør persille. Purren renses, befries for rot og ~~steriliseres ved 100° C.~~ de øverste grønne blade, skylles godt, buntes sammen. Koker møre i ~~40 minutter.~~ kokende, saltet vann, koker ca. 1/2 time. Serveres straks på varmt fat, hvorpå er lagt en varm serviett. Overstrøes med persille. Aspargessmør serveres til.

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Frequently asked questions

How do I prepare the leeks before putting them into jars?: Clean the leeks well, cut away the outermost leaves and the roots. Then blanch them in water for 3 minutes before putting them into jars.
How long and at what temperature are the jars sterilized?: The jars are sterilized at 100 °C for 40 minutes.
Where does the recipe come from?: It is from Henriette Schønberg Erken's "Stor kokebok" (1914), page 611, in the chapter on home-canned vegetables.

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