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Sugar-free preserving

When sugar was rationed, Erken wrote about how to keep fruit, berries and vegetables without – or with little – sugar: raw preserving, raw juicing, drying and storage. Here are the public-domain editions from both world wars.

About Sugar-free preserving

What is “Sugar-free preserving”?
A booklet in which Henriette Schønberg Erken showed how to keep fruit, berries and vegetables with little or no sugar – written during the sugar rationing of the world wars.
Which editions are here?
The public-domain editions from 1918, 1940 and 1943 – from both world wars, when sugar was in short supply.
Are the methods safe to use today?
The methods are historical. Preserving and canning with little sugar or acid in particular do not necessarily meet today's food-safety standards. Always consider hygiene and shelf life, and follow current guidance from the Norwegian Food Safety Authority.