Sugar-free preserving 1940

Beans, sliced

• beans (strung, washed, sliced)
• salt

1. Preparation. String the beans, wash them and slice them quite finely.
2. Packing the crock. Put the beans in a crock in layers with salt.
3. Closing. Lay on a linen cloth, wooden lid and stone as above. Cover.

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Cloudberry purée

• 1 kg cloudberries
• 1 g sodium benzoate (per kg of berries, dissolved in a little boiled, cooled water)

1. Preparation. Crush or grind the weighed berries. Dissolve the sodium benzoate in a little boiled, cooled water before adding it. Stir the purée well and press it through a hair sieve. Fill into jars or crocks and pour over a covering layer.

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Cloudberries

• 1 l cloudberries, ripe and whole
• 3 dl boiled, cooled water (per litre of berries)

1. Preparation. Choose ripe, whole cloudberries that have not ripened after picking. Crush the less attractive berries.
2. Adding liquid. Add 3 dl boiled, cooled water per litre of berries. Stir, then strain or squeeze out the juice.
3. Filling. Pour the juice over the berries so that it covers them.
4. Sealing. If you have no jars with screw lids, pour melted paraffin over the top. Leave the jars undisturbed until the paraffin has set. Tie parchment paper or a double layer of cellophane over, with a rubber band around it.

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Raw rhubarb in bottles I

• rhubarb

1. Preparation. Wash and dry the rhubarb.
2. Fine chopping. Cut up quite finely and put once through the meat grinder.
3. Filling. Fill into clean, dry, cold bottles.
4. Sealing. Cork and seal with lacquer.

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Raw rhubarb in bottles I

• rhubarb

1. Cleaning and grinding. Wash and dry the rhubarb, cut it up quite finely and grind it once in a meat grinder.
2. Filling and closing. Fill into clean, dry, cold bottles, cork and seal with lacquer.

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Rhubarb in bottles II

• 0.5 kg rhubarb
• water (boiled and cooled)

1. Cleaning and cutting. Cut the washed, dried rhubarb into fairly small pieces.
2. Filling. Put into bottles and pour over the boiled, cooled water.
3. Closing. Cork and seal with lacquer.

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Rowanberries

• 1 l rowanberries (ripe, whole, not ripened after picking)
• 3 dl boiled, cooled water (for the less attractive berries that are to be crushed)

1. Preparation. Choose ripe, whole rowanberries that have not ripened after picking. The less attractive berries may be crushed.
2. Mixing. For each litre of berries, add 3 dl boiled, cooled water. Stir well.
3. Straining and squeezing. Strain or squeeze the mixture. Pour the juice over the berries so that it covers them.
4. Sealing. If you have preserving jars with screw lids, use these. Otherwise you can cover with melted paraffin. Leave the jars undisturbed until the paraffin has set, then tie parchment paper or a double layer of cellophane over with a rubber band around it.
5. Storage. Store in a cool place. A tablespoon of crushed rowanberries gives enough vitamin C for a day.

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Rowanberries

• 1 l rowanberries, ripe and whole

1. Method. Treat as blackcurrants and cloudberries. Put the rowanberries in preserving jars, crush the less attractive berries, add boiled, cooled water, stir and strain. Pour the juice over the berries so that they are covered. Seal with paraffin or parchment paper.

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Raw apple juice

• 0.9 part apples
• 0.1 part rose hips or rowanberries
• 3 g Filtragol K (per kg of fruit mass)

1. Grind the fruit. Wash the fruit and grind it in a mill or crush it.
2. Prepare the Filtragol K. Take a little of the juice strained off into a cup. Weigh the mass. Dissolve the Filtragol K in the juice in the cup, which is heated to 30 degrees C, no higher.
3. Mix. Mix the Filtragol K solution well into the fruit mass.
4. Fermenting. Put the fruit mass in the straining bag and set it somewhere snug overnight, at about 25 degrees.
5. Fill the bottles. Pour into bottles and close with a cork or cotton-wool stopper. The juice keeps its vitamin C, and if a bottle has been opened, the juice can be used gradually without deteriorating.

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Cloudberry purée

• 1,000 g cloudberries
• 1 g sodium benzoate (per kilo of berries, dissolved in a little boiled and cooled water)

1. Preparation. Weigh the berries. Dissolve the sodium benzoate in a little boiled, well-cooled water (it dissolves in 2 parts water).
2. Processing. Crush or grind the weighed berries. Add the dissolved sodium benzoate.
3. Sieving. Stir the purée well. Press it through a hair sieve.
4. Filling. Fill the purée into jars or crocks. Pour over a layer of melted paraffin wax (not too hot when poured over). Cover the jars with parchment paper and tie, or screw on the lids.
5. Use. The purée is sweetened when used. It is very rich in vitamins and is used in various dishes.

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Lingonberry juice, raw

• lingonberries

1. Crushing. Crush the berries and put them in a crock.
2. Steeping. Stir the berries every day for 3–4 weeks.
3. Pressing. Wring the juice out through a straining cloth.
4. Filling. Fill the juice into bottles and cork.

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Lingonberry juice, raw juice

• lingonberries

1. Crushing and fermenting. Crush the berries, put them in a crock and stir them every day for 3–4 weeks.
2. Pressing and filling. Wring the juice out through a straining cloth and fill it into bottles, which are corked. Keeps for years.

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Bilberry and gooseberry juice

• 7 l bilberries
• 7 l gooseberries
• 2 l water
• 2 g tartaric acid

1. Boiling. Boil everything together until the juice has separated out.
2. Straining. Strain through a straining bag.
3. Further boiling. Boil the juice for 1/2 hour.
4. Filling and sterilising. Pour hot into bottles and cork. Leave for 24 hours and sterilise at 85 °C for 25 minutes, then seal with sealing wax.

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Bilberry drink

• 1 l water
• 2.5 l bilberries (cleaned)

1. Boiling. Put the cleaned berries over the heat and boil until the berries burst.
2. Straining. Strain through a straining cloth.
3. Filling and sterilising. Pour the juice into bottles and cork them. Tie the cork over with an apothecary's knot and sterilise the juice at 60 °C for 1/2 hour.
4. Finishing. Seal the bottles with sealing wax. When using, the drink can be diluted with up to 2 parts water.

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Bilberry juice with tartaric acid

• 1 kg bilberries (cleaned)
• 2 dl water
• 1 g tartaric acid

1. Crushing. Crush the cleaned berries lightly and pour over the water and tartaric acid.
2. Fermenting. Leave overnight, then bring to the boil. Do not wring or press the straining bag.
3. Boiling. Now boil the juice for 1/2 hour.
4. Filling and sterilising. Pour hot into bottles, cork, leave for 24 hours and sterilise at 70 °C for 1/2 hour.

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Bilberry tea

• 40 g dried bilberries
• 0.5 l water

1. Steeping. Let the berries and water steep together for 1/2 hour.
2. Finishing. Strain and serve hot. A good drink and an excellent drink for the sick.

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Mixed juice

• 6 l blackcurrants
• 2 l redcurrants
• 6 l water (boiling)

1. Cleaning and crushing. Crush the cleaned berries with a wooden pestle.
2. Filling the crock. Put them in a stoneware crock and pour over the boiling water.
3. Steeping. Place a plate over the crock and put it in a cellar or cool place, where it can stand undisturbed for 3 weeks.
4. Straining. Strain the juice through a straining bag.
5. Filling the bottles. Pour into dry bottles and cork them.
6. Paraffin sealing. Dip in dry, liquid paraffin wax about 2 cm up around the neck of the bottle.
7. Storage. In a good cellar the juice keeps for years. Use the berries left in the straining bag for marmalade.

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Mixed juice

• 6 l blackcurrants (cleaned)
• 2 l redcurrants (cleaned)
• 6 l boiling water

1. Preparation. Crush the cleaned berries with a wooden pestle.

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Raspberry juice

• 0.5 kg raspberries
• 1 dl water (per 1/2 kg of berries)

1. Crushing. Crush the berries in a dish with a clean, boiled-out spoon.
2. Adding water. For every 1/2 kg of berries, take 1 dl of water.
3. Straining. Strain the juice, preferably through a bag.
4. Steeping. Simmer for 20 minutes.
5. Skimming and filling. Skim and pour boiling hot into warm bottles.
6. Treatment. Continue as for redcurrant juice.

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Making extract - alternative method

1. Note on equipment. Special juice-pressing apparatus can be bought, but one can just as well manage more simply.

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Making extract with or without sugar

• 3 l cold water
• 100 g sugar (per kg of fruit, optional)

1. Setting up the apparatus. Put cold water in a large, tall pot. Place a jar or bowl of about the same width inside the pot. Hang a large sieve over the jar/bowl, with a berry cloth in the sieve.
2. Filling and covering. Lay the fruit, with or without sugar, on the berry cloth in the sieve. Put the lid on the pot.
3. Boiling. Put the pot over the heat. Keep the water at a simmer. The steam will burst the fruit's tissue, and the juice runs down into the jar or bowl. Keep the pot boiling for 1 to 1½ hours, depending on how firm or soft the fruit is.
4. Filling and sterilising. Pour the juice into clean, warm bottles. Cork the bottles. Sterilise at 60 degrees for 1/8 hour.

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Making extract with or without sugar

• 3 l cold water
• fruit or berries (fully ripe and fresh)
• 100 g sugar (optional, per kg of fruit)

1. Setting up the extractor. You can make do with a large, tall pot. Put about 3 litres of cold water in it, and in this a jar or bowl of about the same width; over this hang a large sieve lined with a berry cloth.
2. Preparation. Lay the fruit, with or without sugar, on the cloth and put the lid on the pot.
3. Boiling. Put the pot over the heat and keep the water in it at a constant simmer; the steam bursts the fruit's tissue, and the juice runs down into the jar or bowl. The pot must be kept boiling for 1 to 1.5 hours, depending on how firm or soft the fruit is.
4. Filling the bottles. Pour the juice into clean, warm bottles, cork them and sterilise at 60 degrees for 1/5 hour.
5. Using the residue. The fruit and berries used must be fully ripe and fresh; the berry residue can be used for marmalade, fruit purée or household cordial. All berries can be used for this extract, and mixed berries too, such as gooseberries mixed with 1/10 blackcurrants, 1/8 raspberries and 1/8 redcurrants, which also gives an excellent extract, likewise apples mixed with 1/10 rowanberries. Berries such as redcurrants and blackcurrants are cleaned of stalks and flowers.

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Apple syrup. Pear syrup

• 8 kg overripe fruit (apples or pears)
• 1 l water

1. Preparation. Wash the fruit, cut it up and remove the blossom ends and stalks.
2. Boiling. Boil the fruit quite tender in water (1 l of water to 8 kg of fruit).
3. Pressing. Press the juice out, either through a press or by rubbing through a purée press.
4. Straining. Then strain the juice through a coarse straining cloth.
5. Boiling down. Boil the juice down, stirring constantly, to an even syrup that hangs in threads from the spoon.
6. Filling. Pour the syrup into jars or small bottles. It can be mixed with carrot or sugar beet syrup, but each kind must be boiled separately.

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Liquid fruit

• 2 g salt (per litre of water, optional)
• citric acid (the size of a pea per litre of water, optional)

1. Preparation. Rinse the fruit well and remove all rotten spots.
2. Grinding and pressing. Grind the fruit in a fruit mill, press it and strain as described.
3. Heating. Heating must be done without air getting in. Pour into bottles and cork them.
4. Pasteurising. Heat to 70-80 degrees, lift out and leave covered for 1 hour.

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Fermented juice

1. Fermentation. The crushed berries stand for 3-5 days or longer in a covered vessel before they are pressed. They must be stirred often, or the freshly pressed juice stands for about a week before it is boiled.
2. Clearing. The juice should stand in a covered vessel, and after about a week the foam disappears while yeast and pulp sink to the bottom. 8-14 days after pressing, the juice can be poured off fairly clear.
3. Storage. Fermented sour juice can be kept unboiled in a cold room in casks, in 2-10 litre bottles or ordinary bottles that are corked and sealed with sealing wax.

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Carrot syrup

• carrots
• water (very little)

1. Prepare the carrots. Brush and rinse the carrots. Cut them into thin slices.
2. Steam. Steam tender in very little water in the pot.
3. Press the juice. Press the juice out using a press or a sieve.
4. Boil down to syrup. Boil the juice down to an even syrup.
5. Fill and seal. Pour out and, when cold, tie over with parchment paper. Use instead of sugar in fruit sauces, soups and porridge.

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Carrot syrup

• carrots
• water (very little)

1. Preparation. Brush and rinse the carrots and cut them into thin slices.
2. Steaming. Steam the carrots tender in very little water in the pot.
3. Pressing. Press the juice out using a press or a sieve.
4. Boiling down. Boil the juice down to an even syrup.
5. Filling and storage. Pour the syrup out and, when it is cold, tie over with parchment paper.

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Redcurrants for jelly

• cleaned redcurrants

1. Heat treatment. Put the cleaned berries in a jar set in a hot oven or in a pot of hot water.
2. Juice extraction. Leave until the berries have released their juice. Pour into a straining bag, but do not squeeze.
3. Filling. Pour the juice into bottles and cork them with new, soft corks. Tie over with wire or fasten with a pharmacist's knot. There must be 3 cm between the juice and the cork.
4. Sterilisation. Process the bottles in a water bath for 40 minutes at 85°, and seal with lacquer immediately.
5. Use. This juice can later be used for jelly. The berry pulp that is left is boiled into household juice.

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Redcurrant juice

• fully ripe, rinsed redcurrants

1. Heating. Put the redcurrants in a jar set in a hot oven, or set the jar on a cloth or paper in a pot of boiling water, until the berries have released plenty of juice.
2. Pressing. Wring in a cloth, but not too much.

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Redcurrant juice

• fully ripe redcurrants (rinsed)

1. Extraction. Put fully ripe, rinsed redcurrants in a jar set in a hot oven, or set the jar on a cloth or paper in a pot of boiling water, until the berries have released plenty of juice.
2. Pressing. Wring in a cloth, but not too much in the cloth at a time; press out well.
3. Boiling. Let the juice simmer in the preserving pan for 20 minutes, skimming.
4. Filling and closing. Pour boiling hot into warm bottles, cork at once with new, soft corks sealed with lacquer, or dip the bottle in melted dry paraffin.

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Juice for jelly, bottled

• green gooseberries
• lingonberries
• apples
• blackcurrants
• water (barely covering the berries)

1. Choice of fruit. This juice must be made from berries and fruit that are not fully ripe; otherwise you risk that the pectin has broken down and the jelly will not set.
2. Boiling. Boil green gooseberries, lingonberries, apples, blackcurrants and others in water that stands barely above them.
3. Juice extraction. When the berries release their juice, pour them at once into a jelly bag or straining cloth. Leave until the next day.
4. Filling and closing. Pour the juice into clean bottles, cork them and tie over with wire or a pharmacist's knot.
5. Sterilisation. Process in a water bath for 40 minutes at 75°.
6. Residue and use. What is left in the straining cloth can be used for household juice. This jelly juice can be used as it is, or in time stirred or boiled into jelly if you have sugar.

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Juice for jelly, bottled

• green gooseberries
• lingonberries
• apples
• blackcurrants (and others)

1. Boiling. Boil in water that stands barely above them.
2. Straining. When the berries release their juice, put them at once in a jelly bag or straining cloth and leave until the next day.
3. Filling bottles. Pour the juice into clean bottles, cork them and tie over with wire or a pharmacist's knot.
4. Canning. Process in a water bath for 40 minutes at 75°. What is left in the straining cloth can be used for household juice. This jelly juice can be used as it is, or in time stirred or boiled into jelly if you have sugar.

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Sugar beet syrup

• 20 pc sugar beets (cleaned and washed)
• 20 l boiling water

1. Cutting or grating. Cut the cleaned, washed beets into paper-thin slices, or grate them.
2. Pouring over and resting. Pour over the boiling water. Cover and leave for a couple of hours.
3. Straining. Strain. The solid residue is used as animal feed.
4. Evaporation. Boil the juice down to sugar.

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Blackcurrant cordial

• blackcurrants (must be ripe)
• water (barely covering the berries)

1. Boiling. Boil the blackcurrants in water that barely covers them until the berries burst.
2. Straining. Pour into a jelly bag.
3. Boiling the juice. Boil the juice for 20 minutes.
4. Filling. Pour boiling hot into suitably warmed bottles.
5. Finishing. Cork and treat as above.

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Gooseberry cordial

• 5 l gooseberries
• 1.5 l water (boiling)

1. Rinsing and cleaning. Rinse and clean the berries.
2. Crushing and adding water. Crush the berries and pour the boiling water over.
3. Steeping. Leave the berries to stand for 3–4 days.
4. Straining. Strain.
5. Boiling. Boil the juice rapidly over a high heat, skimming until the juice is clear.
6. Filling. Pour at once into clean, warm bottles.
7. Treatment. Treat as above.

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Tomato purée

• 0.5 tsp grated nutmeg
• 0.5 tsp ground cloves
• 2 small onions, finely chopped
• dried ripe tomatoes (washed)

1. Mixing. Put the washed, dried, ripe tomatoes in a pot with the nutmeg, cloves and onion.
2. Boiling. Boil down over a low heat until about half remains, or boil over a low heat for about 3/4 hour.
3. Pressing. Press through a sieve or hair sieve.
4. Filling. Reheat and pour at once into bottles, which are corked and lacquered. Or put into small bottles or jars, which are sterilised at 90° for 30 minutes.

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Cranberry cordial

• 5 l cranberries
• 5.5 l water

1. Rinsing and crushing. Rinse and crush the berries.
2. Boiling. Boil in the water until the berries have given up most of their juice.
3. Straining. Strain through a jelly bag.
4. Boiling the juice. Boil the juice for about 10 minutes.
5. Skimming and filling. Skim well and pour at once into bottles.
6. Storage. Store in a dry, cool, dark place.

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Cranberry cordial, unsweetened

• 2.5 l cranberries, cleaned
• 1.25 l water

1. Preparation and boiling. Lightly crush the cleaned berries and boil with the water until the juice has separated well.
2. Straining. Strain.
3. Second boil. Boil the juice again for 15 minutes, skimming.
4. Filling and sealing. Fill at once into bottles, cork with softened corks dipped in melted paraffin wax.

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Lingonberry cordial, unsweetened

• 5 l lingonberries, cleaned
• 2 l water

1. Boiling the berries. Boil the cleaned berries with the water until thoroughly cooked.
2. Straining. Pour into a jelly bag.
3. Second boil of the juice. Boil the strained juice for ½ hour.
4. Filling and sealing. Fill hot into warm bottles, cork and seal with lacquer.

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Apple, pear and plum purée

• apples
• pears
• plums

1. Preparation. Cut up the fruit. Boil until it falls from the spoon in flakes. Quite ordinary fruit, even windfalls, can be used.
2. Storage. Pour the boiling hot purée into a warm jar and place it in the oven door of the roasting oven, with the door open. Cover with wax paper when cold and tie over with parchment paper.

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Apple, pear and plum purée

• apples
• pears
• plums

1. Preparation. Cut up the fruit and boil until it falls from the spoon in flakes.
2. Filling. Pour boiling hot into a warm jar and place it in a suitable oven door of the roasting oven, with the door open.
3. Covering. Cover with wax paper when cold and tie over with parchment paper.

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Apple purée II

• fruit (apples) (rinsed or wiped)
• water (3-4 cm in the pot)
• g sodium benzoate (1/3 g per kg of mass)
• 200 g sugar (optional, per kg of mass)

1. Preparing the fruit. Rinse or wipe the fruit and quarter it; cut away anything damaged, but keep as much as possible of the skin and cores.
2. Setting up the steaming apparatus. Put a rack in a sufficiently large pot, and on it set a jar or bowl of suitable width, which must not reach all the way up to the straining cloth that is tied over the pot, for this is where the fruit is to be placed. Put 3-4 cm of water in the large pot and bring to the boil; the lid of the pot must fit tightly so that no steam escapes. Lay a piece of parchment paper over the fruit once it is in.
3. Steaming. When the water has boiled for about 20 minutes, put the fruit in the straining cloth. Now boil at full heat, and the steam rises and penetrates the fruit, which bursts as a result. After about 20 minutes the fruit pulp can be pressed.
4. Pressing. When the fruit is tender, press the pulp either through a sieve or through a trough with a perforated stainless steel plate, into which the tender fruit mass is poured and pressed through the holes in the plate with a wooden spoon or wooden roller. Pressing should be done while the fruit is still warm.
5. Mixing. Some juice runs through the straining cloth; take 1/3 of the juice in the jar and add the fruit pulp. Mix the pulp and juice with whatever sugar you can spare, and 1/3 g of sodium benzoate for every kg of mass. Do not stir for long, and the water must not be hotter than 50 degrees at most.
6. Storage. All jars and crocks must be absolutely clean, washed in washing soda water and dry. Crocks that may be damaged on the inside can be paraffined inside. Tie over with cellophane paper. Soak the paper in a little warm water. For smaller jars a rubber band is good to have around them, for larger ones, string.
7. Preserving the containers. You can use a solution of 1 tablespoon of sodium benzoate to 1/2 l of water, with which all storage crocks, jars and bottles are rinsed.

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Rhubarb and strawberry compote

• 0.55 rhubarb stalks
• 1.25 strawberries

1. Preparation. Peel the rhubarb stalks if it is late in the summer, otherwise not. Cut very small, rinse and mix with the strawberries. Boil to a thick, firm porridge, stirring constantly.
2. Storage. Pour hot into warm crocks. Put these in the oven to form a crust. When cold, lay a piece of linen over and pour firm, liquid paraffin on top. Must be kept cold and dry.

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Rhubarb and strawberry compote

• rhubarb stalks (peeled if the summer is well advanced)
• 1 U strawberries

1. Preparation. Peel the rhubarb stalks if it is late in the summer, otherwise not. Cut very small and rinse.
2. Boiling. Mix with the strawberries and boil to a thick, firm porridge. Must be stirred a great deal.
3. Filling and crusting. Pour hot into warm crocks. Put these in the oven to form a crust.
4. Covering and storage. When cold, lay a piece of linen over and pour firm, liquid paraffin on top of it. Must be kept cold and dry.

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Rhubarb compote from young stalks

• 0.75 rhubarb stalks (young stalks)
• 0.25 strawberries (optional)

1. Preparation. Chop or cut the rhubarb stalks small. A mixture with 1/4 strawberries is excellent. Boil, stirring, until the compote becomes stiff and holds together. Test by putting a little of the compote on kitchen paper and turning it over; if it does not fall off, it is stiff enough.
2. Storage. Fill into warm, sterile crocks or jars. Place them in front of the open oven door until a skin has formed on the compote. When cold, cover with wax paper and tie parchment paper over. Alternatively, lay a piece of cloth over and pour melted dry paraffin on top.

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Rhubarb marmalade with sugar beet

• 1 kg rhubarb (cleaned and cut very small)
• 1 kg sugar beet (cleaned and cut very small)
• 50 g sugar
• vanilla substitute
• 1 dl boiling water

1. Preparation. Cut the cleaned rhubarb very small, and the sugar beet likewise.
2. Mixing and resting. Mix the rhubarb and sugar in a pot and leave for a couple of hours.
3. Boiling. Add the sugar beet and 1 dl boiling water. Boil everything, stirring, to a smooth mass, about 1 hour.
4. Pouring into crocks. Pour hot into warm crocks.
5. Forming a skin. Place the crocks in the oven until a skin has formed over the marmalade.
6. Closing. The crocks must be closed immediately, either with a screw lid or with parchment paper cut carefully to the rim of the crock and brushed with egg white around the edge. Cover the paper with a piece of parchment or cellophane paper, secured with a rubber band.

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Rhubarb compote in bottles

• 0.5 kg rhubarb (washed and dried)
• 1 dl water

1. Cutting. Cut the washed, dried rhubarb into small pieces.
2. Boiling. Add water and boil until the rhubarb has cooked down to a mash.
3. Filling and closing. Fill into clean, dry bottles or jars. Screw on the lids, or if using bottles, cork them and seal with lacquer.

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Rowanberry and carrot marmalade

• rowanberries (same weight as the carrots)
• carrots (same weight as the rowanberries)
• water (as little as possible)
• ginger, whole
• cinnamon, whole
• sugar (a little, added when the marmalade is to be used)

1. Preparing the berries. Leave the rowanberries in water overnight.
2. Preparing the carrots. Cut the carrots into fine strips and boil with as little water as possible.
3. Resting. Leave the mixture to stand overnight.
4. Boiling. Boil everything down with a little whole ginger and whole cinnamon.
5. Filling. Fill into crocks or jars when the marmalade is cold.
6. Sealing. Close with parchment paper or screw lids.
7. Adding sugar. A little sugar can be added when the marmalade is to be used.

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Blackcurrant compote

1. Preparation. Clean the fruit and cut larger pieces into smaller ones. Different kinds can be mixed together. Boil the fruit in as little water as possible. Some kinds, such as raspberries, strawberries and redcurrants, can be boiled without added water. Boil, stirring, until the fruit can easily be pressed through a hair sieve.
2. Storage. Fill into warm, sterile crocks or jars. Place them in front of the open oven door until a skin has formed on the compote. When cold, cover with wax paper and tie parchment paper over.

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Cranberries or lingonberries with carrots

• 0.5 kg cranberries or lingonberries (must be thoroughly cleaned)
• 0.5 kg carrot strips (quite fine, about 3 cm long)
• 0.5 l water
• 4 whole cloves
• 125 g sugar (optional)

1. Preparation. The cranberries must be thoroughly cleaned and may be left standing in water for a couple of days before boiling. Crush the berries first.
2. Boiling. Mix all the ingredients and simmer quite slowly until it sets on cooling. The carrots are then dark red.
3. Result. The whole thing tastes excellent.

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Dried bilberries

• bilberries (completely flawless, preferably freshly picked)

1. Air and sun drying. Air-dry and sun-dry the berries for 2-3 days.
2. Oven drying. Place in an oven or drying cabinet. Start at 60-70 °C, increase the heat after about an hour, and raise it to about 85 °C towards the end.
3. Spreading out. Lay the berries in a thin layer on the drying rack from the start. They must not lie on top of each other.
4. Drying. The berries dry in about 4-6 hours.

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Dried apples

• apples
• 2 g salt
• 1 pea-sized piece citric acid (per litre of water)

1. Preparation. Core the apples, peel them and cut them crosswise into slices just under 1 cm thick.
2. Mixing. Put the slices into cold water with added salt and citric acid as you go, to keep them white.
3. Steaming. Lift the apple slices out of the water with a slotted spoon, put them straight into an enamelled pot and steam for 2 minutes. Shake the pot.
4. Drying. Then lay them, as quickly and as warm as possible, in single layers on the rack and put it on the lowest shelf. The oven should be at a temperature of 100-110 degrees at first, going down to 90 degrees. If there is no vent in the oven door, it must be left slightly ajar. Drying usually takes about 6 hours. The racks must be moved if the apple slices show signs of browning.
5. Storage. Store in a tin lined with paper or in cloth bags that are hung up.

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Apple peel as a tea substitute

• apple peel

1. Drying. Cut up the apple peel and dry at strong heat, from 125 degrees down to 85 degrees.

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Dried peas

• peas (cleaned and sorted)
• 1.5 tsp salt
• 1.5 tsp sugar

1. Sorting. Sort the peas as well as possible after they have been cleaned.
2. Heat treatment. Stir the peas over the heat with 1½ teaspoons of salt and 1½ teaspoons of sugar until the peas turn a dark green colour, about 5-7 minutes.
3. Drying. Spread the peas out on the racks and dry at 50-60 °C. Drying takes about 4 hours.

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Dried cherries

• cherries

1. Cleaning. Clean the berries and snip the stalks off right at the flesh, unless they can be removed very carefully.
2. Air drying. Lay the berries out on the drying frames with the stalk hole facing up. Air-dry for a few days until the berries are wrinkled.
3. Oven drying. Put the frames in an oven or drying oven at 65°C, rising gradually to 85°C. The berries are usually done after 8–9 hours.
4. Tip. Take care that they do not get too much heat at the start, as the skin is thin and splits easily. The frames can be taken out of the oven a couple of times at the beginning if the temperature is too high. About 10 kg of fresh berries gives about 2½ kg dried.

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Dandelion coffee

• dandelion roots (dug up)
• 3 tsp dandelion coffee
• 3 tsp real coffee
• 0.5 l water (or up to 1 litre; alternative: 4 teaspoons dandelion and 2 teaspoons coffee)

1. Washing and scraping. Wash the dandelion roots well and scrape them.
2. Cutting. Cut the roots into small pieces. Split the thickest ones lengthwise as well.
3. Air drying. Air-dry the pieces for 2 days.
4. Roasting. Spread on a tray and roast in the oven until nicely brown.
5. Grinding. Grind the roasted roots into coffee.
6. Preparation. Take 3 teaspoons dandelion coffee and 3 teaspoons real coffee to 1/4–1 litre of water (or 4 dandelion and 2 coffee; you have to experiment). It is best to use a filter bag.
7. Boiling. Put cold water in the pot, the coffee in the bag, and let the bag reach down into the water. Bring to the boil and then pour over 5–6 times.

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Rose hips

• 2.5 kg rose hips, fresh and ripe (gives 1 kg dried)

1. Picking. Pick ripe but not overripe rose hips. Avoid soft skins. They may well be picked after a frosty night.
2. Drying. Dry the rose hips whole, with the seeds left in. Air-dry in an airy place such as a loft, storehouse or barn. Spread thinly.
3. Grinding. Grind the dried rose hips into a fine rose hip powder.
4. Sieving. Sift or sieve the rose hip powder through a grate.
5. Storage. Store in tins or bags in a dry, airy place.

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Dried plums

• plums (prune plums or mirabelles)

1. Cleaning. Rinse and dry the plums. Leave the stalks on until the fruit is half dried, otherwise the juice will easily seep out.
2. Air drying. Air-dry the plums first for two days, preferably in sunshine.
3. Oven drying, day 1. Remove the stalks, lay the plums out on the drying frames with the stalk side up and put them in an oven or drying oven at low heat, about 50°C.
4. Oven drying, day 2. Temperature 65–70°C.
5. Oven drying, day 3. Temperature 80–85°C. The plums are now done.
6. Storage. They keep in boxes lined with parchment paper.

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Dried rhubarb

• rhubarb stalks

1. Preparation. Rinse the rhubarb stalks and dry them.
2. Peeling. Peel them if they are old.
3. Splitting. Split lengthwise into 4–8 pieces depending on thickness.

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Dried rhubarb

• rhubarb stalks

1. Cleaning. Rinse the rhubarb stalks, dry them, and peel them if they are old.
2. Cutting. Split lengthwise into 4–8 pieces depending on thickness. Cut these across into 3 cm lengths.
3. Drying. Put in to dry at once at 90°C, going down to 75°C. Drying takes about 6 hours. From 10 kg of fresh rhubarb you get about 1 kg dried.

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Dried root vegetables

• carrots, parsnips, celeriac (washed, scraped or thinly peeled)
• 1 spoon salt (for blanching)
• 1 l boiling water (lightly salted)

1. Preparation. Wash the root vegetables, then scrape or peel thinly depending on which roots they are.
2. Cutting and blanching. Cut the roots into strips and blanch in lightly salted water (1 spoon of salt to 1 litre of boiling water) for 2–3 minutes.
3. Cooling and draining. Pour cold water over them at once. Leave to drain on a vegetable cloth.
4. Drying. Spread thinly on the drying frames and dry at 85–90°C. Celeriac about 1½ hours, parsnips about 2 hours, carrots 3 hours.
5. Final drying. Spread out on a table for 1 day so they are aired before being put away in bags or tins.

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Dried apples

• 2 g salt (per litre of water)
• citric acid (about a pea-sized amount per litre of water)

1. Preparation. Core the apples, peel them and cut across into slices barely 1 cm thick.
2. Blanching. Put the slices as you go into cold water with added salt and citric acid. Lift out with a slotted spoon and put at once into an enamelled pan. Steam for 2 minutes. Shake the pan and keep a close watch.
3. Drying. Then place as quickly and as hot as possible in single layers on the rack. Put on the bottom shelf. The oven should be 100–110° at once and down to 90°. If the oven door has no vent, leave it slightly ajar so steam can escape. Drying takes about 6 hours. Move the racks if the apple slices show signs of browning.
4. Storage. Store in a tin lined with paper or in cloth bags hung up.

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Dried peas

• 1.5 tsp salt
• 1.5 tsp sugar

1. Sorting and cleaning. Sort the peas as well as possible after cleaning them. If dried unsorted, the product will be uneven and the small ones are easily dried too hard.
2. Heat treatment. Stir the peas over the heat with 1½ teaspoons salt and 1½ teaspoons sugar until the peas turn dark green. This takes 5–7 minutes.
3. Drying. Spread the peas out on the racks and dry at 50° up to 60° C, no higher. Drying takes about 4 hours.

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Dried root vegetables

• 1 spoon salt (to 1 litre of boiling water)

1. Cleaning and preparation. Wash, scrape or thinly peel carrots, parsnips, celery and so on, depending on which roots they are.
2. Parboiling. Cut the roots into strips and blanch in lightly salted water (1 spoon salt to 1 litre boiling water). Boil for 2–3 minutes, then pour cold water over at once.
3. Draining and drying. Drain on a vegetable cloth and spread thinly over the drying racks. Dry at 85–90° C.
4. Drying times. Celery about 1½ hours, parsnip about 2 hours, carrots 3 hours. They should be roughly crisp when done, and must be free of moisture if you grate them.
5. Finishing. Spread them out on a table for 1 day to air before putting them away in bags or boxes.

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Canned runner beans

• 500 g runner beans
• 2 l water
• 20 g salt

1. Awaiting recipe. The recipe for this entry continues on the next page.

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Canned runner beans

• 500 g runner beans
• 2 l water
• 20 g salt

1. Preparation. String and wash the beans.
2. Blanching. Bring the beans to the boil in boiling water, which is poured off immediately. Pour cold water over the beans.
3. Packing the jars. Lay the beans in the jars, or rather stand them upright, holding the jar tilted in your left hand. Pour over the boiled, cooled brine.
4. Closing. Put the ring and lid on the jar.
5. Sterilising. Sterilise the jars for 1 hour at 80 °C.
6. Second sterilising. Sterilise again within 24 hours for 20 minutes at the same temperature.

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Berries and fruit bottled without sugar

• fresh, cleaned berries (whole)
• water (boiled and cooled)

1. Filling the jars. Put fresh, cleaned but whole berries into fully sterile jars.
2. Adding water. Pour over boiled, cooled water.
3. Pre-treatment. The berries can be put in the jars some time before they are to be heated; if they settle somewhat, more berries can be added.
4. Canning. Boil the jars, with ring and lid, in the preserving pan in water for 10-15 minutes.

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Bilberry drink

• 1 l water
• 2.5 l bilberries

1. Boiling. Put the cleaned berries over the heat and boil until the berries burst.
2. Straining. Strain through a straining cloth.
3. Filling. Pour the juice into bottles and cork them; tie the cork over with an apothecary's knot.
4. Sterilising. Sterilise the juice at 60 °C for 1/2 hour. Seal the bottles with sealing wax.

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Table drink

• rhubarb (in pieces)
• water (enough to cover the rhubarb)

1. Cut and place. Cut the rhubarb into pieces and put it in a pot.
2. Pour over. Pour over enough water to cover the rhubarb.
3. Bring to the boil. Bring to the boil and strain off the juice.
4. Fill bottles. Pour into bottles, cork them and sterilise at 60 degrees for 1/2 hour.

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Raspberries

• fresh, choice raspberries

1. Preparation. Put fresh, choice berries in jars.
2. Filling. Pour over boiled, cooled water or sugar syrup (100 g sugar per litre of water).
3. Sterilising. Sterilise at 85 degrees for 10 minutes.
4. Second sterilising. Sterilise again at 85 degrees within 24 hours for 10 minutes.

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Apple purée I

• 1 kg apples (washed and cut up)
• 2 dl water

1. Boil to a purée. Boil the apples to a purée with 2 dl of water. Do not add more water than necessary. The exception is late, dry winter apples, which may need a little more.
2. Do not peel. The apples must not be peeled, since the pectin that gives the apple purée its attractive appearance and makes it keep, as well as flavour compounds, lies just under the skin.
3. Stirring. Stir during boiling, preferably with a long-handled, flat wooden spoon.
4. Pressing. When the fruit is cooked, press the purée through a horsehair sieve. From 1 kg of apples and 200 g of water you should get about 800 g of purée.
5. Filling and bottling. Fill the apple purée into sterile jars. Pour over melted dry paraffin wax or lay on a thick layer of lingonberry jam. You can also sterilise the jars for 30 minutes at 85 °C, but it is not necessary.

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Apple purée in bottles

• less attractive apples
• windfalls
• water (quite little in the bottom of the pot)

1. Wash and cut. Wash less attractive apples and windfalls thoroughly clean and cut them into small pieces. Do not peel.
2. Boil and press. Boil down well with quite little water in the bottom of the pot. Press the apple mass through a horsehair sieve.
3. Fill the bottles. Fill immediately into clean, warm bottles, which are corked and tied over with an apothecary's knot. Wrap the bottles in paper.
4. Sterilise. Boil in a tall pot with enough water to stand above the bottles. Bring quickly to the boil. Boil for 1/4 hour.
5. Cooling and sealing. Take the bottles out, press the corks in better if necessary and seal with sealing wax or dip in paraffin wax. Let the wax layer be 1/2 cm thick.

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Apples in water

• firm apples
• salt (a little)
• citric acid (a little)

1. Preparation. Choose somewhat firm apples and remove the cores. Peel thinly by dipping them for a moment in boiling water.
2. Dividing. Divide the apples into 2 or 4 pieces depending on size.
3. Blanching. Put the apple pieces into water with a little salt and citric acid as you go.
4. Packing. Lift out and put in jars. Pour over boiled, cooled water.
5. Sterilising. Sterilise at 85 degrees for 15 minutes.

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Mixed vegetables

• carrots
• celery
• parsley roots
• spinach
• peas (optional)
• 1 l water (boiled and cooled)
• 1 tsp salt (heaped)

1. Cleaning. Clean the carrots, celery, parsley roots, spinach and, if using, peas. Do not use cauliflower.
2. Boiling. Boil each vegetable separately for 5 minutes, except the spinach, which is not to be boiled.
3. Mixing and packing. Mix the vegetables and put them in jars.
4. Brining. Pour over the boiled, cold brine (1 litre of water and 1 teaspoon of salt).
5. Closing. Close the jars.
6. Sterilising. Sterilise at 85 degrees for 90 minutes.
7. Second sterilising. Sterilise again for 15 minutes at 85 degrees within 24 hours.

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Canned carrots

• carrots
• coarse salt (for rubbing)
• 1 l water (boiled and cooled)
• 1 tsp salt (heaped)

1. Cleaning. Wash the carrots and rub them in a cloth with coarse salt.
2. Rinsing. Rinse the carrots in clean water.
3. Pre-boiling. Parboil the carrots for 5 minutes.
4. Cooling. Cool immediately in cold water.
5. Packing. Put the carrots in jars.
6. Brining. Pour over boiled, cold brine (1 litre of water and 1 teaspoon of salt).
7. Sterilising. Sterilise for 45 minutes at 85 degrees.
8. Second sterilising. Sterilise again for 15 minutes at 85 degrees.

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Bottling berries in jars with parchment paper

• fruit
• cold boiled water
• 1 tbsp sugar (can be omitted)

1. Preparing the jars. Jam jars, honey jars or other jars can be used, but the jar must have a flared rim.
2. Filling the jars. Put the fruit in the jars and fill up with cold boiled water; add 1 heaped tablespoon of sugar, though it can be omitted.
3. Sealing. Lay a piece of sterile cotton wool over the top and clip it on; dip a double-folded piece of parchment paper in hot water, lay it over and tie it on tightly. Prick a hole in the middle of the paper with a needle.
4. Packing and boiling. Wrap each jar in paper and stand them in a flat-bottomed pot on a wooden base or paper, with paper between the jars as well so they stand firmly; fill with cold water so it comes halfway up the jars. The lid of the pot must fit tightly, and the jars are boiled for 1/3 hour.
5. Cooling. Now take off the lid, seal the hole in the parchment paper with lacquer and leave the jars standing in the water until they have cooled. When the fruit is later to be used, try to have saved up a little sugar for it.

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Bottling by heating in jars

• 100 g sugar (optional)
• 1 l water (boiled and cold)

1. Preparing the syrup. Boil the water and sugar for 10 minutes, skim, strain and use cold. Alternatively, boiled cold water can be used without sugar.
2. Packing berries and fruit. Fill a container or jar 2/3 with berries and 1/3 with syrup. Stand it in a pot of water with a lid on.
3. Heat treatment. Heat to about 70 degrees and hold this temperature for 5-10 minutes. Close the container so that no air gets in, and if possible turn it upside down.
4. Double sterilising. Sterilise again by the same method within 24 hours.

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Bottling vegetables by heating in jars

• 1 tsp salt (to 1 litre of water, can be left out)
• 1 l water (boiled and salted)

1. Cleaning and sterilising. Take care to clean and rinse the vegetables thoroughly, as they may contain bacteria. Boil the jars with lids for 10-15 minutes in the sterilising pot, lift them out with clean tongs and stand them upside down, without drying them, on a folded cloth rolled up in boiling water. Boil the rubber rings for 1 minute in water, lift them out with a fork and lay them on a clean plate or cloth.
2. Pre-treating the vegetables. Parboil the vegetables, preferably by steaming them briefly in a steamer, or put the cleaned roots and vegetables in a colander set over boiling water. For some vegetables, parboiling directly in water is necessary. Put the vegetables in an enamelled pot of boiling salted water (1 teaspoon of salt to 1 litre of water), rinse them for a moment with cold water, and let them drain on the vegetable cloth before putting them in jars.
3. Packing the jars. Use a flat wooden spoon with a long handle for packing. Arrange the vegetables neatly in the sterilised jars. Pour over freshly boiled brine in the same proportion as the cooking water, but do not use the parboiling water itself. Pour the brine over the vegetables cold. The brine should stand 1 cm above the vegetables and 1 cm from the lid.
4. Closing and preparing. Wipe the rim of the jar clean and dry. Put on the rubber ring and lid. Fill the brine in slowly, especially sugar syrup, as quick filling leaves more air in the jar. Screw the jars shut or fasten the lids with rubber ring and springs.
5. Sterilising. Put the jars in the preserving pan and pour in water until it stands above the jars. Put the lid and thermometer on the pan. The sterilising time is counted from the moment the specified temperature is reached. The jars in each boiling should be of the same size. Vegetables heat up quickly. Double sterilising is recommended: at the first sterilising the bacteria are killed already at 60-70 °C if the storage lasts long enough and air is kept out. At the second sterilising, done within 24 hours, the spores are killed before they have time to develop new spores.
6. Cooling and storage. When the sterilising time is over, the jars should stand in the pan with the lid off for 15 minutes. Lift the jars out and set them on a folded cloth, but do not leave them in a draught or in the sun. Check that the lid is firmly on. Store the jars in a dry, airy place, preferably in a cupboard with air holes where they stand dry, not in a damp cellar.

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Bottling in an electric oven

1. Sterilising jars in the oven before filling. Put the jars in the cold oven on a rack or tray, never directly on the element. Turn both top and bottom heat to 3 and leave for 20 minutes.
2. Bottling on the hob. Put the jars on a cold hotplate. Turn the power on to 1. After 1 hour, turn the power off; the contents of the jars then have a temperature of 85-90 degrees. Leave the jars standing until they are cold.
3. Bottling fruit in the oven. Put the jars in a cold oven on a rack and turn the bottom heat to 3; the top heat is not turned on. After 1 hour, turn the power off; the contents of the jars then have a temperature of 85-90 degrees. The jars should cool in the oven.
4. Bottling vegetables in the oven. When the vegetables have been put in the jars, start from a cold oven, turn the bottom heat to 3, leave it like that for 1 hour, then switch to 1 and leave for 1/4 hour, depending on what you have put up.
5. Bottling vegetables on the hob. On the hob the power is on 1 for 1 hour, turned off, but after 1/2 hour turned on to 1 again for 20 minutes. The jars stand until they are cold.

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Bottled preserves with honey

• 2 parts honey
• 1 l water (boiling)

1. Melt the honey. Melt the honey first in a water bath.
2. Dilute. Dilute it with boiling water in the proportion: 2 parts honey to 1 l of water.
3. Method. Otherwise the method is as explained before.

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Strawberries, bottled I

• fresh, choice strawberries

1. Preparation. Put fresh, choice berries in jars.
2. Processing. Pour over boiled, cooled water. Boil for 10-16 minutes.
3. Packing. The berries can be put in the jars somewhat beforehand; they then settle a little and more can be poured in. Otherwise treat as above.

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Strawberries, bottled, II

• fresh, choice strawberries
• 20 g sugar (per 0.5 litre jar)

1. Preparation. Put fresh, choice berries in jars.
2. Adding sugar. Sprinkle sugar on the top and the bottom, about 20 g for a 0.5 litre jar.
3. Heating. Heat the jars to 65 degrees for 5 minutes.
4. Cooling. Lift the jars out and leave them in a cold place until the next day.
5. Topping up. Add more berries so that the jars become fuller. Strain the juice and pour over.
6. Sterilising. Sterilise for 15 minutes at 70 degrees.

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Onion purée

• onions (any kind, large or small)
• water (quite a little)

1. Preparation. Clean the onions and cut them up.
2. Boiling. Boil the onions in quite a little water for 15 minutes, first 5 minutes without a lid, then with the lid on.
3. Pressing and sieving. When the onions are well cooked, press them and rub them through a colander or a bristle sieve, as you prefer.
4. Filling. Fill the purée into clean bottles and close them immediately.
5. First sterilisation. After 24 hours, sterilise the bottles for 1/2 hour at 85°.
6. Second sterilisation. Repeat after another 24 hours for 20 minutes at 85°.

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Wild strawberries

• wild strawberries
• smaller berries for juice

1. Preparation. Put the berries in jars.
2. Juice extraction. Squeeze the juice from the smaller berries, strain it and pour it over the berries.
3. Sterilisation. Sterilise for 15 minutes at 70°.
4. Second sterilisation. Sterilise again within 24 hours at 70° for 10 minutes.

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Cloudberries

• fresh cloudberries
• 1 dl cold water (or juice of smaller berries)

1. Preparation. Put the fresh berries in jars.
2. Filling. Pour over the strained juice of the less attractive berries, which should now come halfway up the berries, or the jars can be filled with 1 dl cold water.
3. Sterilisation. Sterilise for 20 minutes at 80°.
4. Second sterilisation. Sterilise again within 24 hours at 80° for 10 minutes.

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Rose hip purée

• 1 kg rose hips
• 2 l water

1. Clean the rose hips. Clean the rose hips of blossom end and small buds, and wash them.
2. Mince the rose hips. Mince the rose hips once.
3. Boil. Put the rose hips on the heat with the water and boil until the mass is quite thick.
4. Press through a sieve. Press the mass through a hair sieve.
5. Fill jars. Fill the purée into jars.
6. Sterilise. Sterilise at 80°C for 25 minutes. No second sterilisation is needed.
7. Storage. Stored this way, the rose hips keep a finer colour than dried ones, and you have them to hand in a moment.

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Rose hip purée

• 1 kg rose hips
• 2 l water

1. Cleaning. Clean the rose hips of blossom end and stalk, wash them and mince them once.
2. Boiling. Put on the heat with the water and boil until the mass is quite thick.
3. Pressing and filling. Press through a hair sieve and fill into jars.
4. Sterilisation. Sterilise at 80° for 25 minutes; no second sterilisation is needed.

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Pears in water

• pears
• 1 % brine (or up to 2 %)

1. Preparation. Treat pears in the same way as apples, but dip them in a 1–2 % brine as soon as they are peeled. This kills the oxidase enzyme, so the pears stay white.
2. Packing and sterilisation. Put them in jars at once and sterilise as above at 85° for 15 minutes; sterilise again within 24 hours at 85° for 10 minutes.

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Redcurrants

• fully ripe redcurrants (not overripe)

1. Cleaning. Clean fully ripe but not overripe redcurrants.
2. Heating. Put the redcurrants in a jar set in a pot of boiling water. Shake now and then.
3. Filling. When the berries are just beginning to release their juice, fill them into jars at once. Divide berries and juice equally among the jars. The jars should be completely full.
4. Sterilisation. Sterilise at 85°.
5. Second sterilisation. Sterilise again within 24 hours for 15 minutes at 85°.

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Lemon juice from plums (mirabelles)

• 2 kg plums
• 1 l boiling water
• 40 g citric acid

1. Preparation. Rinse the plums and cut the flesh from the stones.
2. Mixing. Pour over 2 kg plums 1 l boiling water in which 40 g citric acid has been dissolved.
3. Standing in a cold place. Leave for 1 day in a cold place.
4. Filtering. Filter off the juice and fill into cleaned small bottles, corked for example with a cotton-wool plug.
5. Pasteurisation. Heat the bottles to 63° for 20 minutes.
6. Tying over. Immediately after pasteurising, tie parchment paper or cellophane over them.
7. Storage. The juice must be kept in a dry, cool place.

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Blackcurrants

• blackcurrants (fresh)
• water (boiled, cooled)

1. Cleaning. Clean the blackcurrants, snipping off the stalk and blossom end.
2. Filling. Put into bottles or jars.
3. Adding water. Pour over boiled, cooled water.
4. Boiling. Process in a preserving pan for 20 minutes.

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Blackcurrants

• blackcurrants

1. Method. Preserve the blackcurrants like wild strawberries when they cannot be stirred raw with sugar.

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Mushrooms

• mushrooms (cleaned)
• 15 g salt
• 1 l water

1. Blanching. Clean the mushrooms and blanch them, preferably in steam, for 5 minutes.
2. Packing. Place in jars and pour over cooled, boiled brine (15 g salt to 1 l water).
3. Sterilising, day 1. Sterilise on the first day at 95° for 50 minutes.
4. Sterilising, day 2. Sterilise the next day for 30 minutes at the same temperature.

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Mushrooms, fried

• mushrooms (cleaned and blanched)
• butter (for frying)
• salt (a little)
• pepper (a little)

1. Chopping and frying. Chop the mushrooms coarsely and fry lightly in butter.
2. Seasoning. Season with a little pepper and salt.
3. Filling. Put into jars.
4. Sterilising. Sterilise at 95° on the first day for 50 minutes and on the next day for 30 minutes.

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Mushroom extract

• mushrooms

1. Method. Prepare in the same way as onion purée.

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Fried mushrooms

• mushrooms (cleaned and blanched)
• butter
• pepper
• salt

1. Chopping. Chop the cleaned and blanched mushrooms coarsely.
2. Frying. Fry lightly in butter and season with a little pepper and salt.
3. Packing. Put into jars.
4. Sterilising. Sterilise as above (on the first day at 95° for 50 minutes, the next day for 30 minutes at the same temperature).

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Gooseberries

• gooseberries
• boiled, cooled water (for filling)

1. Cleaning. Clean the berries.
2. Blanching. Blanch in boiling water for 2 minutes, lift out and plunge briefly into cold water.
3. Packing. Drain on a cloth and fill into jars, which should be filled right to the top, packing the berries closely together.
4. Filling. Then pour boiled, cooled water up over the berries to fill the jar.
5. Sterilising. Sterilise at 75° for 5 minutes.
6. Second sterilising. Sterilise again within 24 hours for 15 minutes at 75°.

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Gooseberry drink

• unripe, green gooseberries
• water (boiling)

1. Dip. Dip unripe, green gooseberries in boiling water
2. Strain. Strain off the juice
3. Fill into bottles. Fill into bottles, which are corked and sterilised at 60 degrees for ½ hour
4. When using. When using, add water

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Tomato extract

• 1 l tomato pulp
• 0.5 l vinegar
• 1 tsp ground pepper
• 1 tbsp sugar
• 1 tbsp salt
• 0.5 tsp grated nutmeg
• 0.5 tsp ground cloves
• 2 small onions, finely chopped

1. Boil down. Put the washed, dried, ripe tomatoes in a pot with the other ingredients and boil down over a low heat until about half remains.
2. Strain. Press through a sieve, reheat and pour at once into bottles, which are corked and sealed with lacquer.
3. Alternative method. You can also boil it over a low heat for about 3/4 hour, press it through a hair sieve or colander and pour it at once into small bottles or jars, which are sterilised at 90° for 30 minutes.

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Tomato purée

• tomatoes

1. Cleaning. Wipe the tomatoes with a damp cloth.
2. Breaking up. Break into pieces (do not use a knife).
3. Boiling. Stir over the heat for as short a time as possible.
4. Sieving. Rub through a hair sieve.
5. Filling. Fill into clean bottles, which are sealed airtight.
6. Sterilising. Boil in a pot filled with water up to the bottle necks. Put a lid on (or, lacking a lid, a clean sack). Heating should be as quick as possible. Boil for 120 minutes.
7. Finishing. Lift out the bottles and press the corks in more firmly. Once cold, dip the bottle necks in melted dry paraffin wax.

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Tomato juice

• tomatoes (ripe, perfectly sound)
• 1 tsp salt (per litre of tomato juice)
• 0.5 tsp ground pepper (per litre of tomato juice)
• 12 g sugar (optional, per litre)

1. Boil the tomatoes. The tomatoes, which must be ripe and perfectly sound, are broken into small pieces and boiled until they have released plenty of juice.
2. Strain. Pass the juice through a hair sieve.
3. Season. The juice is now boiled for 20 minutes with salt and pepper, calculated per 1 litre of tomato juice. Optional: 12 g sugar per litre.
4. Fill bottles. Pour the purée boiling hot into suitably warmed bottles, which are corked and sealed with lacquer at once; dip 2–3 times.
5. Storage. This juice can be kept for several years and is excellent for use.

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Wax beans, canned

1. Treatment. Treat as for asparagus beans.

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Wax beans, canned

1. Method. Treat as for asparagus beans.

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Salted runner beans

• 1 kg runner beans
• 200 g salt

1. Soaking in brine. Leave the beans overnight in a brine strong enough for an egg to float.
2. Preparation. Lay them out on a cloth and string them.
3. Storage. Layer with salt, 200 g of salt per kg of beans. Lay a clean linen cloth on top, then a wooden lid or plate and a clean stone on top. Cover the crock.

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Beans

• 10 kg beans
• 1 kg salt

1. Preparation. Wash the beans and string the coarser ones. If you wish, these can also be cut up or coarsely sliced.
2. Storage. Put the beans in a crock or tub in layers with salt. Press them down well in the crock so that brine rises above them.
3. Covering. Lay a linen cloth over them, on it a wooden lid, and a clean, heavy stone as a weight. The brine must always stand a couple of cm above.
4. Keeping. Keep cold and airy.
5. Use. When using, they should not be soaked; just press out the brine, otherwise the most valuable lactic acid is lost.

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Apple porridge for the winter

• apples
• water (quite little, a little in the bottom of the pot)
• lingonberry compote (thick layer)

1. Wash and boil. Wash the apples, cut them up and boil them down with quite little water, a little in the bottom of the pot.
2. Press and reduce. When the apples are completely tender, press them through a horsehair sieve and boil down.
3. Fill jars. Ladle into clean, warm jars.
4. Topping. When the porridge is cold, lay a piece of cloth over it, and on top of this a thick layer of lingonberry compote.
5. Sealing. Tie over with parchment paper or cellophane when the porridge is well boiled down and thick (the spoon should stand in it).

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Fermented cabbage

• 1 kg cabbage
• 1 tbsp salt (coarse, crushed)
• 1 tbsp salt
• 1 l water (for the brine)

1. Preparation. Wash fresh, firm heads of cabbage and shred finely with a thin, sharp knife, a cabbage plane or a vegetable grater. Remove coarse stalks.
2. Salting. Weigh the cabbage and allow 1 tablespoon of salt for each kg of cabbage. Put the cabbage in a well-cleaned wooden tub or crock and sprinkle coarse, crushed salt between the layers.
3. Pressing and lid. Press the cabbage down well as you go with a pestle, put on a wooden lid (without any taste or smell of wood) and over this a well-washed stone.
4. Brine. If the cabbage does not release liquid at once, pour over brine, 1 tablespoon of salt to 1 litre of water, which shuts the air out.
5. Storage and ripening. Set the tub somewhere snug for the first week, then in the cellar, and it is ready to use in about 3 weeks. Always make sure the brine stands above. The tub must always be well covered, completely airtight.
6. Serving. Serve raw, or steamed for 5-10 minutes in a little of the brine.

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Chives and parsley

• chives
• parsley
• 3 tbsp salt
• 1 tbsp sugar

1. Preparation. If you have neglected to plant them out, chives and parsley must be finely cut or chopped.
2. Storage. Sprinkle both down into jars with a little salt and sugar. For 3 tablespoons of salt, take 1 tablespoon of sugar.

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Kohlrabi

• kohlrabi
• 1 l water (a little)

1. Steam. Steam the slices for half an hour, press them in a cabbage press and strain the juice through gauze. This juice is an excellent substitute for orange juice for infants.

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Shelled peas

• 2 l cleaned peas
• 1.5 kg salt
• 100 g sugar

1. Mixing. Mix everything and stir cold for 1/2 hour.
2. Filling. Pour into bottles and cork them, or into jars.
3. Use. When using, pour off the cooking water the first two times after it comes to the boil. Cook until tender in the third water.

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Rhubarb in bottles II

• 0.5 kg rhubarb (washed, dried)
• boiled, cooled water

1. Cutting. Cut the rhubarb into fairly small pieces.
2. Filling. Put into bottles.
3. Pouring over. Pour over the boiled, cooled water.
4. Sealing. Cork and seal with lacquer.

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Rhubarb stored ground in bottles

• rhubarb

1. Washing and cutting. Wash the rhubarb and cut it up.
2. Grinding. Grind it once in a meat grinder.
3. Filling. Fill into cold bottles that are clean and sterile.
4. Closing. Seal with lacquer.

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Rhubarb compote in bottles

• 0.5 kg rhubarb (washed, dried)
• 1 dl water

1. Preparation. Cut the washed, dried rhubarb into small pieces. Add the water and boil until the rhubarb has cooked down to a compote.
2. Storage. Fill into clean, dry bottles or jars. Screw on lids, or cork the bottles and seal with lacquer.

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Beetroot

• beetroot

1. Preparation. Beetroot must not be cut, only washed.
2. Boiling. Bring to the boil in water.
3. Baking. Put in a hot oven until tender.

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Rowanberries in water or in lingonberry juice

• rowanberries, cleaned
• fresh, cold water
• sour lingonberry juice (optional instead of water)

1. Fill the bottles. Put the cleaned berries in clean bottles and pour fresh, cold water over them.
2. Cork loosely on the first day. Cork the bottles loosely, as the next day more water may need to be topped up.
3. Seal tightly. Cork and seal the bottles with lacquer.
4. Alternative with lingonberry juice. If possible, sour lingonberry juice can be used instead of water.
5. Use. Use the berries for soup, juice or salad, or crush a few of them, sprinkle with a little sugar and serve at the breakfast table.

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Rowanberries in water or in lingonberry juice

• rowanberries, cleaned
• fresh cold water or sour lingonberry juice

1. Filling. Put the cleaned berries in clean bottles and pour fresh, cold water over them.
2. Adding liquid. Cork the bottles loosely. The next day it may be necessary to top up with more water.
3. Sealing. Cork and seal the bottles with lacquer when they are full.
4. Alternative. If possible, sour lingonberry juice can be used instead of water.

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Sugar snap peas, sliced

• sugar snap peas
• salt

1. Preparation. Wash the peas, dry them, string them and slice them across, slightly on the diagonal.
2. First storage. Pack in a crock in layers with salt, with a weight placed on top.
3. Second storage. The next day pour off the brine, shaking well, and pack the peas into the crock again in layers with coarse, crushed salt.
4. Covering. Place a linen cloth and a lid with a weight on top, and tie over the crock.

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Lingonberries in water («gout lingonberries»)

• lingonberries, cleaned and rinsed
• water, boiled and cooled

1. Filling. Fill the cleaned, rinsed berries into sterile bottles or jars.
2. Covering and sealing. Pour over boiled cold water, cork and seal with lacquer.

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Lingonberries in water (gout lingonberries)

• lingonberries (cleaned, rinsed)
• boiled cold water

1. Filling. Fill the cleaned, rinsed berries into sterile bottles or jars.
2. Covering. Pour over boiled cold water.
3. Sealing. Cork and seal with lacquer.

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Lingonberries, crushed

• lingonberries

1. Cleaning. Clean and rinse the berries.
2. Crushing or grinding. Crush them or put them once through a mincer.
3. Storage. Put into crocks or jars, which are tied over.

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Lingonberries, crushed

• lingonberries

1. Cleaning. Clean and rinse the berries.
2. Crushing. Crush them or put them once through a mincer.
3. Storage. Put into crocks or jars, which are tied over.

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Rose hip seeds as a vanilla substitute

• rose hip seeds
• water (quite a little)

1. Boil out the seeds. Boil the rose hip seeds in quite a little water.
2. Use. The vanilla aroma is so strong and so like real vanilla that this decoction can well be used wherever vanilla flavour is wanted.

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Rose hip tea

• 1 tsp rose hip powder (heaped)
• 2 dl boiling water
• 0.5 tsp sugar (optional)

1. Measure the rose hip powder. Take a heaped teaspoon of rose hip powder.
2. Pour on boiling water. Pour 2 dl boiling water over the powder.
3. Steep. Let it steep for a few minutes.
4. Sweeten if wished. You may add half a teaspoon of sugar or not, as you like.
5. Use. This is an excellent, tasty tea, rich in vitamin C and an invaluable drink for variety or as a change. The powder is easy to take along on mountain trips, into the forest and so on.

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Rose hip tea

• 1 tsp rose hip powder (heaped)
• 2 dl boiling water
• 0.5 tsp sugar (optional)

1. Preparation. Take a heaped teaspoon of rose hip powder, pour 2 dl boiling water over it, let it steep for a few minutes, and add half a teaspoon of sugar or not, as you like.

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Sugar beet syrup

• 20 pc sugar beets
• 20 l boiling water

1. Preparation. Clean and wash the beets. Cut them into paper-thin slices, or grate them.
2. Extraction. Pour over the boiling water. Cover and leave for a couple of hours.
3. Straining. Strain. The solid residue can be used as animal feed.
4. Evaporation. Boil the juice down to sugar/syrup.

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Sugar from dandelion

• 1 kg dandelion roots (large, fine ones)
• 20 g concentrated sulphuric acid (per kg of mass)
• powdered chalk (as needed)

1. Preparation. Clean and rinse the roots. Cut them up fairly small.
2. First boil. Boil the roots until tender in as little water as possible.
3. Pressing/grinding. Press the mass together or put it once through a mincer.
4. Second boil. Bring the mass to the boil again.
5. Adding sulphuric acid. Pour the mass into a well-heated stoneware dish. Mix in 20 g concentrated sulphuric acid per kg of mass.
6. Heating. Leave the dish for a couple of hours in a warm oven, covered with a wooden or stoneware lid.
7. Extraction. Wring the hot mass firmly through a straining cloth.
8. Neutralising. Add powdered chalk until it stops fizzing. Leave overnight.
9. Evaporating. Pour off the clear, bronze-coloured juice. Evaporate until it becomes like syrup.

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Tea from dried apple peel

• dried apple peel
• water (warm and boiling)

1. Brewing. Put a little of the dried apple peel in the teapot, pour over a little warm water and leave covered for 20 minutes.
2. Finishing. Top up with boiling water to taste and it is ready to use.

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Tomato extract

• 1 l tomato pulp
• 0.5 l vinegar
• 1 tsp pepper (ground)
• 1 tbsp sugar
• 1 tbsp salt

1. Ingredients. Mix: 1 litre tomato pulp, ½ litre vinegar, 1 teaspoon ground pepper, 1 tablespoon sugar, 1 tablespoon salt.

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Cranberry purée

• cranberries, cleaned

1. Crushing. Rub the cleaned berries through a coarse hair sieve.
2. Filling. Fill the purée into bottles.
3. Sealing. Cork the bottles and tie over with a pharmacist's knot.
4. Sterilising. Sterilise at 85° for 20 minutes.
5. Storage. Store in a dry place.

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Waffles with dandelion flour

• 250 g dandelion flour
• 250 g wholemeal wheat flour
• 6 dl liquid (water and milk)
• 1 tsp salt
• 1.5 tsp cinnamon
• 1 tsp sugar

1. Mixing. Work everything together.
2. Cooking. Cook in a hot, greased waffle iron.

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