Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Gooseberries, canned

Erken's canned gooseberries (1914): cleaned dry berries in jars, covered with a boiled syrup of 1 l water and 300 g sugar, lidded, set in a pot of lukewarm water and sterilized at 75 °C for 15 minutes with slow heating.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 601 (falt i det fri)

Be the first to rate

About the dish

From "Preserving" in Erken's "Stor kokebok" (1914), in the section on canning in jars. Erken stresses slow heating to preserve juice and color.

How to make it

  1. 1

    Fill the jars

    Put the cleaned, dry berries into clean jars.

  2. 2

    Boil the sugar syrup

    Boil a syrup of 1 liter water and 300 g sugar, and pour it over the berries.

  3. 3

    Set in a water bath

    Put lids on the jars and place them in a pot of lukewarm water.

  4. 4

    Sterilize

    Sterilize at 75 °C (165 °F) for 15 minutes. Heat the water slowly; otherwise the berries lose too much juice, and cloudberries, strawberries, and raspberries turn pale if heated too quickly.

Changes from the original

Units modernized. The method is broken into steps, and the temperature reading of 75 °C (165 °F) is kept as in the original.

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. 601) → 1949 (korrekturlest, s. 722)~44% av teksten endretfjernetlagt til
Bær 1 l. vand 1. vann 300 gr. sukker. De rensede, tørre bær haves paa glas, overheldes has på glass, overhelles sukkerlaken, kokt av 1 l. vand 1. vann og 300 gr. sukker. Lok sættes paa Lokk settes på glasset, som sættes settes i en gryte med lunkent vand. vann. Steriliseres ved 75° i 15 minutter. Vandet Vannet opvarmes langsomt, ellers vil bærene miste for meget saft, og for multer, jordbær multers, jordbærs og bringebærs vedkommende vil farven bli blass ved for hurtig ophetning. Omsteriliseres næste dag i 15 minutter ved 75 °.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How strong should the sugar syrup be?
The syrup is boiled from 1 liter water and 300 grams sugar. It is poured hot over the cleaned, dry berries in the jars.
How are the jars sterilized?
Put a lid on the jar and place it in a pot of lukewarm water. Sterilize at 75 °C for 15 minutes.
Why must the water be heated slowly?
If heated too quickly, the berries lose too much juice, and cloudberries, strawberries, and raspberries turn a pale color.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 601, in the chapter on preserving and canning.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!