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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. 1

    Clean the leeks

    Clean the leeks well, cut away the outermost leaves and the roots.

  2. 2

    Blanch

    Blanch the leeks in boiling water for 3 minutes.

  3. 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.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 611)~87% of the text changedremovedadded
1 kg purre (godt renset). 2 l vann (til forvelling). Rens purren godt, skjær bort Purre. De godt rensede purrer, avskaaret de ytterste bladene blade og røttene.. Forvell purren røtterne, forvelles i kokende vann vand i 3 minutter.. Legg purren på rene glass, lukk dem minutter, lægges paa glas og steriliser 40 minutter steriliseres ved 100 °C. 100° C. i 40 minutter.

Note on Modernised

Mengde purre er ikke oppgitt i originalen og er satt som et praktisk utgangspunkt.

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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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