Sugar-free preserving 1943

Cloudberry purée

• 1,000 g cloudberries
• 1 g sodium benzoate (per kilo of berries)

1. Preparation. Weigh the berries and crush or grind them.
2. Adding the preservative. Dissolve the sodium benzoate in a little boiled, cooled water (it dissolves in 2 parts water) before adding it. Add 1 g sodium benzoate for every kilo of berries.
3. Mixing. Stir the purée well.
4. Straining. Press the purée through a hair sieve.
5. Filling and sealing. Fill the purée into jars or crocks. Pour over a layer of melted paraffin wax, which should not be too hot. Tie the jars over with parchment paper or screw on the lids.

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Raw-preserved rhubarb

• 1 kg washed rhubarb
• 250 g sugar
• 1 tsp vanilla sugar
• 1 tsp Atamon powder

1. Preparation. Cut the washed rhubarb small.
2. Mixing. Mix with sugar, vanilla sugar and Atamon powder.
3. Resting and dissolving. Leave overnight, then stir for 10 minutes or until the sugar has dissolved.
4. Filling. Pour into sterile jars, which are tied over with parchment or cellophane paper.

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Raw rhubarb in bottles I

• rhubarb

1. Preparation. Wash, dry and cut up quite finely.
2. Grinding. Grind once in a meat grinder.
3. Filling. Fill into clean, dry, cold bottles, cork and seal with lacquer.

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Rhubarb

• rhubarb (washed)

1. Preparation. Wash the rhubarb and cut it up
2. Grinding. Grind it once in a meat grinder
3. Filling. Fill into cold, sterile bottles
4. Sealing. Seal with lacquer

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Rhubarb in bottles II

• kg rhubarb
• water (boiled and cooled)

1. Preparation. Cut the washed, dried rhubarb into quite small pieces.
2. Filling. Put the pieces into bottles.
3. Adding water. Pour over the boiled, cold water.
4. Closing. Cork and seal with lacquer.

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Lingonberry juice, raw

• 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 cordial

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

1. Boiling. Boil everything together until the juice has separated.
2. Straining. Strain through a jelly bag.
3. Boiling. Boil the juice for ¾ hour.
4. Filling. Fill hot juice into bottles and cork.
5. Resting. Leave to stand for 24 hours.
6. Sterilising. Sterilise at 85° for 25 minutes. Seal with lacquer.

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Bilberry drink

• 1 l water
• 2.5 l bilberries (cleaned)

1. Boiling. Put the cleaned berries on the heat and boil until the berries burst.
2. Straining. Strain through a straining cloth.
3. Filling bottles. Fill the juice into bottles and cork. Tie over the cork with a pharmacist's knot.
4. Sterilising. Sterilise the juice at 60° for ½ hour. Seal the bottles with lacquer.

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Bilberry cordial with tartaric acid

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

1. Preparation. Lightly crush the cleaned berries and pour over the water and tartaric acid. Leave overnight.

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Bilberry cordial with tartaric acid

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

1. Crushing. Lightly crush the cleaned berries and pour over the water and tartaric acid.
2. Fermenting. Leave overnight.
3. Bringing to the boil and straining. Bring to the boil and strain. Do not wring or press the jelly bag.
4. Boiling. Boil the juice for ½ hour.
5. Filling and resting. Fill hot juice into bottles and cork. Leave to stand for 24 hours.
6. Sterilising. Sterilise at 70° for ½ hour.

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Bilberry tea

• 40 g dried bilberries
• 0.5 l water

1. Steeping. Leave the berries and water to steep together for ½ hour.
2. Strain and serve. Strain and serve hot. A good drink and an excellent drink for the sick.

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Mixed berry cordial

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

1. Preparation. Crush the cleaned berries with a wooden pestle.
2. Mixing. Pour the berries into a stoneware crock and pour the boiling water over.
3. Fermenting. Place a plate over the crocks, which are put in a cellar or cool place, where they can be left undisturbed for 3 weeks.
4. Straining. Strain the juice through a jelly bag.
5. Filling and sealing. Fill into dry bottles and cork. Dip about 2 cm around the bottle neck in dry, liquid paraffin wax, or they can be sealed with lacquer.
6. Storage. In a good cellar the juice keeps for years. Use the berries in the jelly bag for marmalade.

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Raspberry juice

• 0.75 kg raspberries
• 1 dl water (per ¾ kg berries)

1. Crushing. Crush the berries in a dish with a clean, scalded spoon.
2. Straining. Strain the juice, preferably through a jelly bag.
3. Steeping. Keep at a gentle simmer for 20 minutes. Skim.
4. Filling. Pour the boiling hot juice into warm bottles. Treat further as for redcurrant juice.

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Extract

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

1. Setting up the apparatus. Arrange a large, tall pot with about 33 l cold water. Place in it a jar or bowl of roughly the same width. Hang a large sieve over this, lined with a jelly cloth.
2. Preparation. Place the fruit, with or without sugar, on the cloth and put the lid on the pot. Set the pot over the heat and keep the water at a simmer. The steam bursts the fruit's tissue and the juice runs down into the jar or bowl.
3. Boiling. Keep the pot boiling for 1 to 1¼ hours, depending on how firm or soft the fruit is.
4. Filling and sterilising. Pour the juice into clean, warm bottles, cork them and sterilise at 60° for ½ hour.

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Extract, mixed

• 1 part gooseberries
• 0.1 part blackcurrants
• 0.13 part raspberries
• 0.25 part redcurrants
• 1 part apples
• 0.1 part rowanberries
• part redcurrants
• part blackcurrants
• 100 g sugar (per kg berries, optional)

1. Cleaning. Remove the stalks and blossom ends from the berries.
2. Mixing. Mix the berries in the proportions desired.
3. Sugaring. If sugar is wanted, sprinkle 100 g sugar per kg berries between the berries.
4. Pressing. Press out the juice using a juice press or a simpler method.

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Windfall apple purée II

• fruit
• water (just covering the fruit)

1. Washing and preparation. Wash and dry the fruit. Cut away the blossom end and stalk. Cut the fruit into small pieces.
2. Boiling. Boil the fruit in water that just covers it.
3. Pressing and reboiling. Press through a sieve and bring the purée to the boil again.
4. Filling and storage. Fill hot into clean, dry bottles, which are corked and sealed with wax or dipped in paraffin wax.

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Apple purée III

• apples
• water (3–4 cm deep in the pot)
• 200 g sugar (optional, per kg purée)
• 0.5 g sodium benzoate (per kg purée)

1. Preparing the fruit. Rinse or wipe the fruit and quarter it. Cut away anything damaged, but keep as much as possible of the peel and cores.
2. Setting up the pot. Place 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 tied over the pot. Pour 3–4 cm of water into the large pot and bring it to the boil. The lid of the pot must fit tightly so that no steam escapes. For safety, lay a piece of parchment paper over the fruit once it has been put in.
3. Steaming the fruit. When the water has boiled for about 20 minutes, put the fruit into the straining cloth. Now boil at full heat; the steam rises and penetrates the fruit, which bursts as a result. After about 20 minutes the fruit purée can be pressed.
4. Straining and mixing juice and purée. Some juice runs through the straining cloth. Take 1/3 of the juice in the jar and add it to the fruit purée. The juice left in the jar can be used like any other juice.
5. Pressing the purée. When the fruit is tender, press the purée either through a sieve or through a trough with a perforated stainless steel plate, into which the tender fruit pulp is poured and pressed through the holes in the plate with a wooden spoon or rolling pin. Pressing should be done while the fruit is still warm.
6. Finishing. Mix the purée and juice with whatever sugar you care to spare, and 1/2 g sodium benzoate for every kg of purée. Do not stir for long, and the water must not be warmer than 50° at most. Take a little purée in a cup and stir the sodium benzoate into it until completely dissolved, then add it all to the finished purée. Boiling after pressing is entirely unnecessary.

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Apple juice with Filtragol K

• 9 parts apples
• 1 part rose hips or rowanberries
• 3 g Filtragol K (per kg fruit pulp)

1. Washing and grinding. Wash the fruit and grind it in a mill or (the text is incomplete on the page).

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Apple juice with Filtragol K

• 9 parts apples (out of 10)
• 1 parts rose hips or rowanberries (out of 10)
• 3 g Filtragol K (per kg fruit pulp)

1. Grinding. Wash the fruit and grind it in a mill or crush it.
2. Taking juice. Take a little of the juice off into a cup.
3. Warming. Weigh the pulp and then mix it with Filtragol K dissolved in the strained-off juice in the cup, warmed to 30 degrees C, no higher.
4. Mixing. Mix this well into the fruit pulp, put it in the jelly bag and set it in a warm place overnight, at about 25 degrees.
5. Filling. Fill into bottles, close with a cork or cotton-wool plug.

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Apple syrup. Pear syrup

• 8 kg fruit (overripe and slightly damaged)
• 1 l water

1. Washing and preparation. Wash the fruit and cut it up. Remove blossom end and stalk.
2. Boiling. Boil the fruit quite tender in water, 1 l water to 8 kg fruit.
3. Pressing. Press out the juice, either through a press or by rubbing through a purée press.
4. Straining. Then strain 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. Used for sweetening soups etc. Can be mixed with carrot or sugar beet syrup, but each kind must be boiled separately.

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Apple syrup. Pear syrup.

• 8 kg fruit
• 1 l water

1. Wash and cut. Wash the fruit, cut it up and remove blossom ends and stalks.
2. Boil the fruit. Boil the fruit quite tender in water, 1 l water to 8 kg fruit.
3. Press the juice. Press out the juice, either through a press or by rubbing through a purée press.
4. Strain. Then strain through a coarse straining cloth.
5. Boil down to syrup. Boil the juice down, stirring constantly, to an even syrup that hangs in threads from the spoon.
6. Fill. Pour the syrup into jars or small bottles.

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Liquid fruit

• fresh fruit or berries

1. Preparation. Rinse the fruit well and cut away all rotten spots.
2. Pressing. Grind the fruit in a fruit mill, press it and strain.
3. Heating. The heating must be done without air getting in. Pour the liquid fruit into bottles and cork them.
4. Pasteurising. Heat to 70–80°, take out and leave covered for 1 hour.

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Fruit juice extract

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

1. Setting up. Arrange a large, tall pot with about 3 l cold water in it, and in it a jar or bowl of roughly the same width. Hang a large sieve over this, lined with a jelly cloth. Place the fruit, with or without sugar, on the cloth and put the lid on the pot.
2. Heating and extracting. Set 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 nevertheless be kept boiling for 1 to 1¼ hours, depending on how firm or soft the fruit is.
3. Bottling. Pour the juice into clean, warm bottles, cork them and sterilise at 60° for ½ hour.

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Carrot syrup

• carrots
• water (quite negligible)

1. Preparation. Brush the carrots, rinse and cut into thin slices or grate on a vegetable mill.
2. Steaming. Steam until tender in a quite negligible amount of water in the pot.
3. Pressing. Press out the juice using a press or sieve.
4. Boiling down and filling. Boil the juice down to an even syrup and pour into containers. Tie over with parchment paper when cold.
5. Use. Used instead of sugar in fruit sauces, soups, porridge etc.

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Kohlrabi juice for infants

• kohlrabi (slices, steamed)

1. Steaming. Steam the slices for ¾ hour.
2. Pressing. Press in a cabbage press.
3. Straining. Strain the juice through gauze or wring through a clean vegetable cloth.

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Redcurrants for jelly

• redcurrants (cleaned berries)

1. Preparation. Put the cleaned berries in a crock and cover.
2. Heat treatment. Place in a hot oven or in a pot of hot water and leave until the berries have released their juice.
3. Straining. Pour into a straining bag, but do not wring.
4. Filling into bottles. Pour the juice into bottles, cork 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.
5. Canning. Process the bottles in a water bath for 40 minutes at 85°, and seal with lacquer immediately.

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Redcurrant juice

• fully ripe redcurrants (rinsed)

1. Heating. Put the fully ripe, rinsed redcurrants in a crock and place it in a hot oven, or set the crock on a cloth or paper in a pot of hot water.
2. Boiling. Heat until the berries have released plenty of juice. Cover the crock with a lid.
3. Pressing. Wring in a cloth, but do not take too much in the cloth at a time. Press out well.
4. Steeping and skimming. Let the juice steep in the preserving pan for 20 minutes. Skim.
5. Filling. Pour the boiling hot juice into hot bottles. Cork immediately with new, soft corks, which are sealed with lacquer or dipped in melted dry paraffin.

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Juice from pressed residue

• 0.5 l water
• 5 g citric acid (per kg of mass)
• 1 kg pressed residue (pomace)

1. Fermentation. Add water and citric acid to the pressed residue. Leave in a cold place to ferment for 1 to 2 weeks. Stir a couple of times a day.
2. Pressing. Press out the juice and keep it uncooked.

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Juice for jelly, bottled

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

1. Boiling. Boil green gooseberries, lingonberries, apples, blackcurrants and so on in water that stands barely over them.
2. Straining. When the berries release their juice, pour them immediately into a jelly bag or straining cloth and leave until the next day.
3. Filling into bottles. Pour the juice into clean bottles, cork, and tie over with wire or a pharmacist's knot.
4. Canning. Process in a water bath for 40 minutes at 75°.

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Juice for jelly, bottled

• green gooseberries, lingonberries, apples and blackcurrants (fully ripe berries and fruit should not be used)

1. Boil the berries. Boil in water that stands barely over them.
2. Strain the juice. When the berries release their juice, pour them immediately into a jelly bag or straining cloth and leave until the next day.
3. Canning. Pour the juice into clean bottles, cork, tie over with wire or a pharmacist's knot, and process in a water bath for 40 min. at 75°.
4. Remaining pulp. What is left in the straining cloth can be used for household juice.

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Juice, fermented and unfermented

• berries (crushed or freshly pressed)

1. Unfermented juice. Juice from freshly pressed berries, boiled with or without sugar, it makes no difference.
2. Fermented juice. The crushed berries stand for 3–5 days or longer in a covered vessel before being pressed, but they must be stirred often. Or the freshly pressed juice stands for about a week before it is boiled. The juice must stand in a covered vessel, and after about a week the foam disappears while the yeast and pulp sink to the bottom. 8–14 days after pressing, the juice can be poured off fairly clear.
3. Storage. It can be stored in casks, in 2–10 litre bottles or ordinary bottles that are corked and sealed with lacquer.

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Juice making

• fresh, ripe berries (not mouldy or fermented, overripe ones)

1. Choice of berries. The first condition for good juice is fresh, ripe berries; from mouldy, fermented, overripe berries you cannot get juice that keeps, whether made with or without sugar.
2. Cleanliness. All utensils must be clean, the air where you stand and work must be clean, and you yourself must be clean.
3. Washing the bottles. The bottles must be boiled and drained, and preferably fitted with a cotton wool plug until they are to be used.
4. Storage. Juice must be stored in a quiet, cool and dry place.

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Sugar beet syrup

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

1. Preparation. Cut the trimmed, washed beets into wafer-thin slices or grate them, and pour the boiling water over.
2. Extraction. Cover and leave to stand for a couple of hours. Strain. The solids are used as animal feed.
3. Reducing. Boil the juice down to sugar. In one trial, 1 l of extremely sweet syrup was obtained.

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Lemon cordial from plums (mirabelles)

• 2 kg plums
• 1 l boiling water
• 40 g citric acid (dissolved in the water)

1. Preparation. Rinse the plums and cut the flesh from the stones.
2. Step 1: Steeping. Pour over 2 kg plums 1 l boiling water in which 40 g citric acid has been dissolved. Leave for 1 day in a cold place.
3. Step 2: Straining. Strain off the juice and fill into cleaned small bottles, stoppered with, for example, a cotton wool plug.
4. Step 3: Pasteurising. Pasteurise the bottles by heating them to 63° for 20 minutes.
5. Step 4: Sealing. Immediately after pasteurising, seal the bottles with parchment paper or cellophane.
6. Step 5: Storage. The cordial must be kept in a dry, cool place. Once opened, the contents should be used fairly soon, hence the small bottles.

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Blackcurrant juice

• blackcurrants (ripe)
• water (just enough to stand level with the berries)

1. Preparation. Boil the blackcurrants in water that barely covers them until the berries burst, then pour into a straining cloth.
2. Boiling the juice. Boil the juice for 20 minutes, pour it boiling hot into warm bottles, cork and treat as described.
3. Storage. In a dry, cool and dark place.

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Gooseberry juice

• 5 l gooseberries
• 1.5 l water (boiling)

1. Rinsing, cleaning and crushing. Rinse and clean the berries and crush them.
2. Pouring over and standing. Pour boiling water over; leave the berries to stand for 3–4 days.
3. Straining. Strain.
4. Boiling the juice. Boil the juice rapidly over high heat, skimming, until the juice is clear.
5. Filling and treatment. Fill at once into clean, warm bottles and treat as described.

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Tomato juice

• tomatoes
• 1 tsp salt (per 1 litre, optional)

1. Preparation. Wash the tomatoes and cut them into smaller pieces. Use a stainless steel knife or break them up.
2. Heating. Steam for 10 minutes. If you do not have a steamer, put the tomatoes in a pot and heat them to about 80° for 1/2 hour.
3. Sieving. Press through and heat to just below boiling point. It must not boil.
4. Seasoning and filling. 1 teaspoon salt per litre can be added. The juice is filled at once into sterile bottles, which are filled right to the top and corked immediately.
5. Storage.

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Tomato juice

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

1. Preparation. Break the tomatoes up into small pieces.
2. First boiling. Boil until they have yielded plenty of juice.
3. Sieving. Rub through a hair sieve.
4. Seasoning and boiling. Now boil the juice for 20 minutes with salt and pepper. Sugar can be added if available.
5. Filling and sealing. Pour boiling hot into properly warmed bottles, which are corked and sealed with lacquer at once; dip them 2–3 times.
6. Storage. This juice can be kept for several years and is excellent to use.

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Cranberry juice

• 5 l cranberries
• 3.25 l water

1. Rinsing and crushing. Rinse and crush the berries.
2. Boiling. Boil in the water until they have given up most of their juice.
3. Straining. Strain through a straining cloth.
4. Boiling the juice. Boil the juice for about 10 minutes, skim well and fill at once into bottles.
5. Storage. Store in a dry, cool and dark place.

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Cranberry juice, tart

• 2.5 l cranberries, cleaned
• 0.25 l water

1. Breaking the skins. Lightly crush the cleaned berries.
2. Boiling. Boil the berries with the water until the juice has separated out well.
3. Straining. Strain the juice.
4. Boiling again. Boil the juice again for 15 minutes and skim.
5. Filling. Fill at once into bottles.
6. Closing. Cork with softened corks that are dipped in melted paraffin wax.

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Lingonberry juice, tart

• 5 l lingonberries (cleaned)
• 2 l water

1. Boil the berries. Boil the cleaned berries with the water until well cooked, then pour into a straining cloth.
2. Boil the juice. Boil the strained juice for ½ hour.
3. Fill and seal. Fill hot into warm bottles, cork and seal with lacquer.

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Making syrup from sugar beets

• 5.5 kg sugar beets (raw, peeled)
• boiling water (plenty, to cover the mass)

1. Cleaning. Scrub the beets thoroughly clean and peel them raw with a potato peeler.
2. Cutting. Cut the raw, peeled beets into thin slices on a cucumber slicer, the thinner the better, or better still a vegetable grater. They should not be put through a meat mincer or grated.
3. Soaking. Put the sliced beets in a large saucepan that holds 16–18 litres. Pour on boiling water so that it stands generously above the mass.
4. Leaching. Put the whole thing on a hotplate on low heat for at least 4 hours. The temperature should be 80–90° C, but it should not boil. Stir well now and then with a wooden spoon.
5. Draining. Lift the beet mass out of the juice with a colander or slotted spoon into a large dish with an upturned plate in the bottom. Set the dish with the leached beet slices aside in a cold place for the time being.
6. Filtering. Strain the juice through a flannel bag into another dish or crock.
7. Reducing. Pour the juice back into the rinsed-out saucepan and put it to reduce on a hotplate on low heat (about 500 watts). Reducing then takes about 12–14 hours. It can with advantage be left to reduce overnight without supervision.
8. Finishing. During the last half hour before the syrup is done, a thick layer of grey-yellow scum forms on the surface, which is removed just before the syrup is poured into a crock.

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Raspberry and redcurrant jam

• 0.5 kg raspberries
• 0.5 kg sugar
• 0.75 kg redcurrants
• 1 tsp Atamon powder

1. Preparation. Put the cleaned berries in layers with the sugar in a pot, which is placed over a low heat.
2. Boiling. Bring slowly to the boil and let it boil for about 10 minutes, skimming.
3. Finishing. After boiling, add the Atamon powder, stirred smooth in a little of the jam.

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Apple, pear and plum purée

• apples (together or each kind separately)
• pears (together or each kind separately)
• plums (together or each kind separately, windfalls are fine)

1. Choice of fruit. Whether together or each kind separately, it makes an excellent fruit purée. Quite plain fruit, preferably windfalls, can be used.
2. Boiling. Cut the fruit up and boil until it falls from the spoon in flakes.
3. Preserving. Pour boiling hot into a warm jar and place in a moderately warm oven with the door open.
4. Covering. Cover with waxed paper when cold and tie over with parchment paper.

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Apple, pear and plum purée

1. Preparation. Cut the fruit up. Quite plain fruit, preferably windfalls, can be used.
2. Boiling. Boil until it falls from the spoon in flakes.
3. Filling. Pour boiling hot into a warm jar and place in a moderately warm oven with the door open.
4. Covering. Cover with waxed paper when cold and tie over with parchment paper.

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Fruit purée, mixed

• different kinds of fruit (mixed)
• water (as little as possible, or none for raspberries, strawberries and redcurrants)

1. Mixing. Different kinds can be mixed together.
2. Boiling. Boil the fruit in as little water as possible. Pay attention to this! Some kinds, such as raspberries, strawberries and redcurrants, can also be boiled without added water.
3. Finishing the boiling. The fruit is boiled, stirring, until it can easily be pressed through a hair sieve.
4. Equipment. For the boiling, preferably use a flat-bottomed pot with a large surface area; the faster the evaporation, the better and prettier the colour of the berry pulp.

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Rhubarb compote

• young rhubarb stalks (skin left on, chopped or cut small)
• strawberries (to mix in if possible)

1. Preparation. Do not peel the skin off young rhubarb stalks; chop them or cut them small.
2. Mixing. If you have the chance to mix in strawberries, that is excellent.
3. Boiling. Boil the fruit, stirring, until it cooks down to a stiff, somewhat cohesive mass.
4. Testing the consistency. This can be tested by placing a little of the compote on a piece of kitchen paper and turning it over; if it does not fall off, the compote is stiff enough.
5. Canning. Fill it into hot, sterile crocks or jars, which are placed in the oven with the oven door open until a skin has formed on the compote. The oven heat must not be too strong.
6. Covering. When cold, cover the compote with wax paper and tie over with parchment paper. You can also lay a piece of cloth over it and pour melted dry paraffin on top, or lay a thick layer of cooked, tart lingonberry compote over it. Cover as above.

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Rhubarb and strawberry compote

• 1 rhubarb stalks (peeled if late in the summer, otherwise not)
• 1 strawberries

1. Preparation. Cut the rhubarb stalks very small, rinse and mix with strawberries
2. Boiling. Boil to a thick, firm porridge-like mass; it must be stirred a lot
3. Filling. Pour hot into hot crocks; place these in the oven to form a crust
4. Sealing. When it is cold, lay a piece of linen cloth over it, and on this pour liquid paraffin or a thick layer of lingonberry compote; tie over
5. Storage. Must be kept cold and dry

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Rhubarb and strawberry purée

• 0.75 kg strawberries

1. Preparation. If it is late in the summer, peel the rhubarb stalks, otherwise not; cut very small and rinse.
2. Mixing and boiling. Mix with the strawberries and boil to a thick, firm porridge-like mass; it must be stirred a lot.
3. Filling. Pour hot into hot crocks; place these in the oven to form a crust.
4. Covering. When it is cold, lay a piece of linen cloth over it, and on this pour liquid paraffin or a thick layer of lingonberry compote; tie over. Must be kept cold and dry.

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Rhubarb compote in bottles

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

1. Preparation. 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. Fill into clean, dry bottles or jars
4. Sealing. Screw on the lids, or if they are bottles, cork and seal them with lacquer
5. Use. Rhubarb stored in this way is excellent for porridge and soups

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Rhubarb marmalade with sugar beet

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

1. Preparation. Cut the cleaned rhubarb very small, and the sugar beet likewise.
2. Heating. Mix the rhubarb and sugar in a pot and leave for a couple of hours.
3. Adding and boiling. Add the sugar beet and 1 dl boiling water; boil everything, stirring, to a smooth mass (approx. 1 hour).
4. Filling and canning. Pour hot into hot crocks. Close the crocks 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.
5. Paper cover. Cover the paper with parchment or cellophane paper, fastened with a rubber band or string.
6. Sealing with paraffin wax (optional). Stiff jam is best covered with paraffin wax. When it has been melted, pour it over so that it seals completely around the rim; it should be 3–5 mm thick. If this looks thin or does not cover the jam in places, pour a little more strongly heated paraffin wax around the edges. The crock should stand undisturbed for 24 hours, and then the lid is put on.

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Rhubarb purée

• 0.25 kg strawberries (optional)

1. Preparation. Do not peel the skin off young stalks; chop them or cut them small.
2. Mixing. Mix with strawberries if possible.
3. Boiling. Boil the fruit, stirring, until it becomes a stiff, somewhat cohesive mass. This can be tested by placing a little of the compote on a piece of kitchen paper and turning it over; if it does not fall off, the compote is stiff enough.
4. Filling. Fill it into hot, sterile crocks or jars, which are placed in the oven with the oven door open until a skin has formed on the compote. The oven heat must not be too strong.
5. Covering. When cold, cover the compote with wax paper and tie over with parchment paper. You can also lay a piece of cloth over it and pour melted dry paraffin on top, or lay a thick layer of cooked, tart lingonberry compote over it.

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Redcurrant and blackcurrant compote

• redcurrants and blackcurrants (mixture)

1. Basis. A mixture of redcurrant and blackcurrant compote makes a good fruit compote as a spread on bread or for porridge.
2. Use for open sandwiches. When the fruit compote is to be used for open sandwiches, quite little sugar should be added, if you have the opportunity.
3. Use for soup or porridge. If it is to be used for soup or porridge, add a little water and sugar.
4. Preparation. From any kind of fruit or berry you can make and store unsweetened fruit compote by boiling and pressing it. The berry mass is pressed through a hair sieve, or not, as you wish.

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Rowanberry and carrot marmalade

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

1. Preparing the rowanberries. 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. Mixing. Combine everything, including whole ginger and whole cinnamon, and boil down.
4. Filling. Fill into crocks or jars, which are closed with parchment paper or a screw lid once the marmalade is cold.
5. Sugar. A little sugar can be added when the marmalade is to be used. You can also mix rowanberries and lingonberries.

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Rowanberry and carrot marmalade

• by weight rowanberries (equal weight to carrots)
• by weight carrots (equal weight to rowanberries)
• water (as little as possible)
• ginger (whole)
• cinnamon (whole)
• sugar (a little, optional)

1. Prepare the ingredients. Leave the rowanberries in water overnight. Cut the carrots into fine strips.
2. Boil the carrots. Boil the carrots with as little water as possible. Leave overnight.
3. Boil everything down. Boil everything down with a little whole ginger and whole cinnamon.
4. Fill the containers. Fill into crocks or jars, which are closed with parchment paper or a screw lid once the marmalade is cold.
5. Add sugar. A little sugar can be added as desired.

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Preserving with Atamon

• 0.5 kg strawberries
• 375 g sugar
• 0.13 tsp Atamon

1. Mixing the ingredients. Mix the berries and sugar and add it in a little water.

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Preserving with Atamon

• 0.5 kg strawberries
• 375 g sugar
• 0.5 tsp Atamon
• 1 tbsp water (to dissolve the Atamon)

1. Mixing. Mix the berries and sugar and add the Atamon dissolved in a little water (1 tablespoon), stirring.
2. Standing. Set aside, covered and cold, for a couple of days until the sugar has dissolved.
3. Stirring. Stir the mixture once a day, but gently.
4. Filling. When the jam has reached a suitable consistency, fill it into sterile jars.

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Cranberries or lingonberries with carrots

• 0.75 kg cranberries or lingonberries
• 0.75 kg carrot strips (about 3 cm long)
• 0.75 l water
• 4 pc whole cloves
• 125 g sugar (optional)

1. Preparation. The cranberries must be well cleaned and may well have stood in water for a couple of days before cooking.
2. Cooking. Crush the berries first, and simmer the whole thing quite slowly until it sets on cooling. The carrots are then dark red and the whole thing tastes excellent.

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Bilberries, dried

• bilberries (perfectly sound and preferably freshly picked)

1. Air and sun drying. Dry them in the air and sun for 2–3 days.
2. Put in oven or drying cabinet. Place in an oven or drying cabinet. The temperature should be 60–70°, but the heat should be raised after about an hour and be about 85° by the end of the drying.
3. Dry on a rack. The bilberries dry in about 4–6 hours; they must not lie on top of one another, but should be laid in a thin layer on the drying rack from the start.

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Dried apples

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

1. Preparation. Core the apples, peel them and cut across into slices just under 1 cm thick.
2. Mixing. Put them into cold water as you go, with 2 g salt and citric acid, a piece the size of a pea per litre of water.
3. Heating. 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 and pay attention!
4. Drying. Then lay them as quickly and as warm as possible in a single layer on the frame, resting quite lightly on one another. Place on the bottom shelf. The oven should be at 100–110° at first and go down to 90°. If the oven door has no vent, it must be left slightly ajar so that the raw steam can escape. Drying usually takes about 6 hours. The frames must be moved around if the apple slices show the slightest sign of browning.
5. Storage. Store in a tin lined with paper or in cloth bags hung up.

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Apple peel as a tea substitute

• apple peel (with seeds and cores)

1. Drying. Cut up the apple peel and dry it with the seeds and cores at strong heat, 125° down to 85°.

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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 they have been cleaned.
2. Heat treatment. Stir the peas over the heat with 1½ tsp salt and 1½ tsp sugar until the peas turn a dark green colour; this can take 5–7 minutes.
3. Drying. Spread the peas out over the frames and dry at 50° up to 60° C, no higher temperature. Drying takes about 4 hours.

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Cherries, dried

• cherries

1. Clean and remove stalks. Clean the berries and snip the stalks right in to the flesh, if they cannot be taken out very carefully.
2. Place on frame. Lay the berries out over the drying frames with the hole left by the stalk facing up.
3. Air and sun drying. Air-dry for a few days until the berries are wrinkled.

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Cherries, dried

• cherries

1. Preparation. Clean the berries and snip the stalks right in to the flesh, if they cannot be taken out very carefully.
2. Air drying. Lay the berries out over the drying frames with the hole left by the stalk facing up. Air-dry for a few days until the berries are wrinkled.
3. Oven drying. Place the frames in an oven or drying oven at a temperature of 65° C., which gradually rises to 85° C. The berries are usually done after 8–9 hours. Take care that they do not get too strong a heat at the beginning, as the skin is thin and bursts easily. The frames can be taken out of the oven a couple of times at the start if the temperature is too high.

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Dandelion coffee

• dandelion roots (dug up)
• 3 tsp dandelion coffee (option 1)
• 3 tsp real coffee (option 1)
• 0.5 l water (option 1)
• 4 tsp dandelion coffee (option 2)
• 2 tsp real coffee (option 2)

1. Washing and scraping. Wash the dandelion roots well and scrape them.
2. Cutting. Cut the roots into small pieces. Cut the thickest ones lengthways as well.
3. Air drying. Air-dry for 2 days.
4. Roasting. Place on a tray and roast a nice brown in the oven.
5. Grinding. Grind the roasted roots.
6. Preparation. Use as ordinary coffee. Take either 3 tsp dandelion coffee and 3 tsp real coffee to ½ l water, or 4 tsp dandelion coffee and 2 tsp real coffee.
7. Brewing. Add water and boil like ordinary coffee.

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Rose hips, dried

• 2.5 kg fresh rose hips (yields approx. 1 kg dried)

1. Whole rose hips. They can well be dried whole, leaving the seeds in.
2. Air drying. If you only want to air-dry them, this can be done in an airy place: a loft, a storehouse on stilts (stabbur) or a barn.
3. Drying process. Spread them out thinly and store them in bags in a dry, airy place.

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Plums, dried (prunes)

• prune plums or mirabelles (rinsed and dried)

1. Air and sun drying. Air-dry the plums first for two days, preferably in sunshine, of course. Leave the stalks on until the fruit is half-dried, otherwise the juice will easily seep out.
2. Remove stalks and arrange on trays. Remove the stalks and spread the plums out on the drying trays with the stalk side up.
3. Dry in the oven, day 1. Place in the oven or drying oven at low heat, approx. 50° C, on the first day.
4. Drying, day 2. On the second day at a temperature of 65–70° C.
5. Drying, day 3. On the last day 80–85° C.
6. Storage. Keep them in boxes lined with parchment paper.

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Leek leaves

• leek leaves

1. Cutting. Cut the leek leaves into strips 3–5 cm long.
2. Blanching. Blanch the strips for a couple of minutes.
3. Drying. Dry at 80–60 °C.

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Rhubarb, dried

• 10 kg fresh rhubarb

1. Washing and preparation. Rinse the rhubarb stalks and wipe them dry. Peel them if they are old.
2. Dividing. Split lengthwise into 4–8 pieces depending on thickness. Then cut across into 3 cm lengths.
3. Drying. Put straight into the dryer at 90° C, reducing to 75° C. Drying takes approx. 6 hours.
4. Yield. From 10 kg fresh rhubarb you get approx. 1 kg dried.

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Root vegetables, dried

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

1. Preparation. Wash, scrape or peel thinly, depending on which roots they are.
2. Cutting and blanching. Cut the roots into strips and blanch them in lightly salted water, 1 spoonful of salt to 1 litre of boiling water; boil for 2–3 minutes, then pour cold water over them immediately.
3. Draining and spreading out. Drain well on a vegetable cloth and spread thinly over the drying trays.
4. Drying. Dry at 85–90° C. Celery approx. 1½ hours, parsnip approx. 2 hours, carrots 3 hours. They should not be mixed from the start, as the times differ slightly.
5. Finishing. They should be nearly crisp when done; at any rate they must be free of moisture when crumbled. Spread them out on a table for 24 hours to air before putting them away in bags or boxes.

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Celery leaves

1. Method. Treat as leek leaves, but do not cut them up.

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Mushrooms, dried

• morels or other mushrooms (whole)

1. Cleaning. Clean the mushrooms the same day they are picked; they should not even lie overnight.
2. Rinsing. Rinse the mushrooms well in cold water. Place them in a small sieve a few at a time and rinse again with cold water, or dip the sieve in plenty of cold water. Let the water drain off.
3. Spreading out. Spread the mushrooms out on a clean cloth.
4. Stringing. Thread morels onto some coarse thread or string with a coarse darning needle, not too close together.
5. Drying. Hang the strings up in an airy, warm room or in a sunny window.
6. Taking down and storage. Take down when the mushrooms are completely dry, so that they rattle. Store in paper bags or cloth bags.

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Spinach

• spinach

1. Preparation. Rinse the spinach in cold water and let it drip dry on a vegetable cloth before spreading it over the drying trays.
2. Drying. Place the spinach in the drying trays without blanching. Dry at 80–90 °C. The spinach is completely crisp when done.
3. Moving the frames. As a rule, drying should start at the bottom: each new frame is placed at the bottom and then moved higher and higher up, or the reverse, depending on what is being dried.

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Dried mushrooms

• Mushrooms (morels or other mushrooms, whole and flawless)
• Cold water (for rinsing)
• Coarse thread or string (for threading morels)

1. Timing. Clean the mushrooms the same day they are picked. Do not let them lie overnight.
2. Rinsing. Clean the mushrooms and rinse well in cold water. Place the mushrooms in a small sieve a few at a time and rinse again with cold water, or dip the sieve in plenty of cold water.
3. Draining. Let the water drain off. Spread the mushrooms out on a clean cloth.
4. Preparing for drying. For both drying and salting, the mushrooms should be whole. For morels: thread onto some coarse thread or string with a coarse darning needle, not too close together.
5. Drying. Hang the strings up in an airy, warm room or in a sunny window.
6. Taking down and storage. Take down when the mushrooms are completely dry; they should rattle. Store in paper bags or cloth bags.

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Drying leafy vegetables

• leafy vegetables (beetroot leaves, chard leaves, spinach, sorrel, kale, swede, sugar beet leaves, carrot tops, onion) (from page 12)

1. Step 1: Gathering. Dry the leaves of the vegetables. Begin at any time and do not consider anything too insignificant to be saved. Remember to take the leaves of vegetables both at home and from the market; do not ask for them to be cut away.
2. Step 2: Treatment and drying. Treat and dry the leaves as explained above (reference to page 12). Even though some vitamin A and vitamin C is lost, we still have valuable nutrients and minerals left.

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Drying vegetables

1. Introduction. This is the simplest and cheapest form of preserving. The products take up little space and are easy to store. If the treatment is correct, the products are just as nutritious and tasty as fresh ones.
2. Temperature and heat. To keep the green colour and fine flavour, drying must be done quickly at fairly strong heat. Some vegetables should be blanched first. The heat is regulated by gentle but steady heat and a more or less closed oven.
3. Equipment. Many housewives have electric dryers, others dry in the baking oven, electric or otherwise, while others knock together drying frames themselves, about 3–5 cm high. Good berry mesh or galvanised netting can be stretched over the frame.
4. Ventilation. The oven door should not be completely closed, as the steam must be able to escape. You can also dry in a frame on top of the stove.
5. Preparation. Rinse the vegetables in cold water and let them drip dry on the vegetable cloth before spreading them over the drying frames.
6. Drying. Spread them out thinly and dry them at a temperature of 70–80° C.

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Dried rose hips

• 2.5 kg fresh rose hips

1. Preparation. The rose hips can be dried whole with the seeds left in.
2. Drying. Air-dry the rose hips in an airy place such as a loft, storehouse or barn. Spread them out thinly.
3. Storage. Store in bags in a dry, airy place. About 2.5 kg fresh rose hips give 1 kg dried.

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Drying fruit and vegetables

• apples (firm)

1. Preparation. Lift the apple slices out of the water with a slotted spoon and put them straight into an enamelled pan.
2. Steam. Steam for 2 minutes. Shake the pan and pay attention!
3. Placing on the frame. Now place them, as quickly and as hot as possible, in single layers on the frame, though resting quite lightly on one another.
4. Oven drying. Put on the bottom shelf. The oven should be at a temperature of 100–110° at once, going down to 90°. Drying usually takes about 6 hours.
5. Ventilation. If drying takes place inside the oven and there is no vent on the oven door, the door must be left slightly ajar so the raw steam can escape.
6. Rotation. The frames must be moved around if the apple slices show the slightest sign of browning.
7. Storage. Store in a tin lined with paper or in cloth bags hung up.

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Asparagus beans, canned

• 500 g asparagus beans (approx.)
• 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 at once, and pour cold water over the beans.
3. Jarring. Lay the beans, or rather stand them, in jars, holding the jar in the left hand; pour over the boiled, cooled brine, then put on the ring and lid.
4. First sterilising. Sterilise the jars for 1 hour at 80° C.
5. Second sterilising. Sterilise again within 24 hours for 20 minutes at the same temperature.

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Berries and fruit canned without sugar

• fresh berries (whole, cleaned)

1. Filling. Put fresh, cleaned, whole berries into completely sterile jars.
2. Covering. Pour over boiled cold water.
3. Sealing. Put the jars, with ring and lid, in the preserving pan and boil in water for 10–15 minutes.
4. Topping up. The berries can be put into the jars some time before they are to be boiled; if they settle somewhat, more berries can be added.

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Mixed vegetables

• carrots
• celery
• parsley roots
• spinach
• peas (perhaps a few, or whatever you have)
• 1 l water (for the brine)
• 1 tsp salt (heaped)

1. Cleaning and boiling. Clean the carrots, celery, parsley roots and peas and boil each separately for 5 minutes. Clean the spinach but do not boil it.
2. Mixing and jarring. Mix the vegetables and put them into jars.
3. Brine. Pour over the boiled, cooled brine (1 litre water with 1 heaped teaspoon salt).
4. First sterilising. Close the jars and sterilise at 85° for 90 minutes.
5. Second sterilising. Sterilise again for 15 minutes at 85° within 24 hours.

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Raspberries

• fresh, choice raspberries
• 1 l boiled cold water (or sugar syrup)
• 100 g sugar (optional, for sugar syrup)

1. Preparation. Put fresh, choice berries into jars.
2. Filling. Pour over boiled cold water or sugar syrup (100 g sugar per litre of water).
3. First sterilising. Sterilise at 85° for 10 minutes.
4. Second sterilising. Sterilise again at 85° within 24 hours for 10 minutes.
5. Alternative filling. You can also wring the juice from less attractive berries and strain this juice over the berries instead of water, which gives a better result.

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Apple purée in bottles

• apples (less attractive fruit and windfalls)
• water (quite little, just in the bottom of the pot)

1. Washing and cutting. Wash the fruit thoroughly clean and cut into small pieces. Do not peel.
2. Boiling. Boil down well with quite little water in the bottom of the pot.
3. Pressing. Press the apple pulp through a hair sieve.
4. Filling bottles. Fill immediately into clean, warm bottles, which are corked and tied over with an apothecary's knot.
5. Sterilising. Wrap the bottles in paper and boil in a tall pot with enough water to stand above the bottles. Bring quickly to the boil and boil for ½ hour.
6. Finishing. Take the bottles out. Press the corks in better if necessary, and seal with wax or dip in paraffin wax; let the layer of wax be ¾ cm thick.

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Apples in water

• firm apples
• pinch salt (a little)
• pinch citric acid (a little)
• water (boiled, cold)

1. Preparation. Core the apples and peel thinly. This is easily done by dipping them briefly in boiling water.
2. Dividing. Divide the apples into 2 or 4 pieces depending on size.
3. Holding. Put them into water with a little salt and citric acid as you go, lift them out and place in jars.
4. Filling. Pour boiled, cold water over.
5. Sterilising. Sterilise at 85° for 15 minutes.
6. Second sterilising. Sterilise again within 24 hours at 85° for 10 minutes.

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Jars, bottles or crocks with cellophane

• cellophane paper (double)
• 3 cm air space (between fruit and rim of the jar)

1. Filling. Fill the sterile bottles, jars etc. completely, leaving at least 3 cm between the fruit and the top edge of the jar so that the contents do not come near the cellophane paper.
2. Sealing. Lay cellophane paper double over the jars and tie it on, not with paper string.
3. Canning. If a boiling pot is used for the canning, the water must not stand so high that it reaches the cellophane. Can in the usual way, but lift the lid only a fraction and later little by little until the steam is completely out.
4. Alternative. You can also use preserving paper, tied over with cellophane.

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Carrots, preserved

• carrots
• salt (for rubbing)
• 1 l water (for brine)
• 1 tsp salt (heaped, for brine)

1. Cleaning. Wash the carrots.
2. Rubbing. Rub in a cloth with coarse salt.
3. Rinsing. Rinse in clean water.
4. Blanching. Blanch for 5 minutes.
5. Cooling. Cool immediately in cold water.
6. Packing. Place in jars.
7. Brine and sterilising. Pour over boiled, cold brine (same proportions as above) and sterilise for 45 minutes at 85°. Sterilise again for 15 minutes at 85°.

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Whole tomatoes

• Tomatoes (washed, dried, ripe)
• 5 g salt (for brine)
• 1 l water (for brine)

1. Preparation. Wash and dry ripe tomatoes. Remove stalk and blossom end. Prick the skin with a needle.
2. Packing. Immediately place the tomatoes in jars as tightly as possible with the stalk side towards the centre.
3. Brine. Make a brine of 5 g salt to 1 litre water. Boil and cool.
4. Filling. Fill the jar with the boiled, cold brine.
5. Sterilising. Sterilise for 20 minutes at 80 degrees.

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Bottling berries in jars with parchment paper

• fruit
• 1 tbsp sugar (can be omitted)

1. Fill the jars. Put the fruit into the jars and fill up with cold boiled water.
2. Close with wadding and paper. Lay a piece of sterile cotton wadding over and clip it on; dip a double layer of parchment paper in Steriso solution, lay it over and tie it tightly. Prick a hole with a needle in the middle of the paper.
3. Wrap and boil. 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 that they stand securely. Fill with cold water so that it comes halfway up the jars; the lid of the pot must fit tightly and the jars are boiled for ½ hour.
4. Cooling. Now take the lid off, seal the hole in the parchment paper with wax, and leave the jars standing in the water until they have cooled.

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Bottling berries in jars with parchment paper

• fruit
• cold boiled water
• 1 tbsp sugar (optional)

1. Filling the jars. Put the fruit into the jars and fill up with cold boiled water.
2. Sugar. Add 1 tbsp sugar, but it can be done without.
3. Closing. Lay a piece of sterile cotton wadding over and clip it on.

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Preserved mushrooms

• Mushrooms (cleaned)
• 15 g salt (for brine)
• 1 l water (for brine)

1. Cleaning. Clean the mushrooms.
2. Parboiling. Parboil the mushrooms, preferably in steam, for 5 minutes.
3. Packing. Place the mushrooms in jars.
4. Brine. Make a cold brine of 15 g salt to 1 litre water. Pour over.
5. Sterilising, day 1. Sterilise on the first day at 95° for 50 minutes.
6. Sterilising, day 2. Sterilise on the next day at 95° for 30 minutes.

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Canning fruit by the preserving method

• ripe fruit or berries (never overripe)
• 100 g sugar (per 1 litre water, for syrup)
• 1 l water (boiled)
• 0.75 part berries or fruit (of the container's contents)
• 0.33 part syrup (of the container's contents)

1. Choice of ingredients. Use ripe, but never overripe, fruit or berries. Be exact about cleanliness.
2. Preparing the syrup. Make a sugar syrup with 100 g sugar to 1 litre boiled water, or use only boiled water.
3. Packing. Pack both berries and fruits in boiled water or sugar syrup. Fill ¾ of the container with berries and fruits and ⅓ with syrup.
4. Advantages. This method preserves the fruit's shape, colour, taste, aroma and nutritional value almost unchanged. Vitamins and minerals are retained. Moulds and bacteria are killed when the process is carried out exactly.

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Canning in an electric oven

• 3 jar jars (1 litre, wide type) (on the hotplate of the cooker)
• 6 jar jars (1 litre, wide type) (in the oven)
• 1 jar cold water (with a thermometer for temperature control)

1. Arranging the jars. Stand 3 jars on the hotplate and 6 jars in the oven, each of 1 litre, wide type. The jars must not touch one another. At the same time put in a jar filled with cold water in which a thermometer is placed.
2. Filling (in the oven). Put whatever is to be preserved into the jars, but do not screw the lids fully tight. Place the jars in a cold oven on the rack and turn the bottom heat to 3, the top heat stays at 0.
3. Processing (in the oven). After 1 hour the power is switched off. The contents of the jars then have a temperature of 85–90°, and this temperature holds for about 20 minutes. Let the jars cool in the oven.
4. Processing (on the hotplate). Place the jars on a cold hotplate and switch the power to 1. Switch off the power after 1½ hours. The temperature will be 85–90°. Leave the jars standing until they are cold.
5. Processing vegetables (in the oven). When the vegetables have been put into the jars, start from a cold oven. Turn the bottom heat to 3 for 1 hour, then switch to 1 and leave for ¾ hour, depending on what has been packed.
6. Processing vegetables (on the hotplate). The power is on 1 for 1 hour, switched off, but after ¾ hour switched on again to 1 for 20 minutes. The jars stand until they are cold.

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Canning vegetables

• 1 tsp salt (to 1 litre water, can be omitted)
• 1 l water (boiling, for the brine)

1. Cleaning. Be careful to clean and rinse the vegetables, as they may contain bacteria.
2. Blanching. Blanch the vegetables, preferably by steaming briefly in a steamer, or place the cleaned roots and vegetables in a colander set over boiling water. Some things must however be blanched directly in water, in an enamelled pot with boiling salted water (1 tsp salt to 1 litre water, or without salt).
3. Cooling and drying. Rinse briefly with cold water, and let them drain a little on a vegetable cloth before they are put in the jars.
4. Filling. Pour over freshly boiled brine in the same proportion as the blanching water. The brine is poured over the vegetables cold. Use a flat, long-handled wooden spoon when packing and arrange everything neatly.
5. Closing. When the jars are filled, pour the brine over. The brine should stand 1 cm above the vegetables, but 1 cm below the lid. Wipe the rim clean and dry, put on the rubber ring and the lid. The jars are screwed shut, or lids with rubber ring and clips are put on.
6. Sterilising. Place the jars in the canning pot and pour on water until it stands above the jars.

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Canning in an electric oven

• jars (Norgesglass or Løveglass) (cleaned and sterilised)

1. Preparation. Clean the jars as prescribed, and sterilise them further in the oven before filling.
2. Sterilising the jars. Place 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.
3. Filling. After the sterilising, the fruit or vegetables can be put into the jars.
4. Canning. The canning can be done either on the hotplate or in the oven, always on a cold plate and in a cold oven when the jars are put in.

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Canning with honey

• 2 dl honey
• 1 l water (boiling)

1. Melt the honey. First melt the honey in a water bath.
2. Dilute. Dilute the honey with boiling water in the proportion of 2 dl honey to 1 l water.
3. Method. Otherwise the method is as explained earlier.

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Strawberries, preserved, I

• fresh, choice strawberries
• cold boiled water

1. Packing and topping up. Put fresh, choice berries into jars somewhat beforehand, so that they settle a little and more can be added.
2. Heating. Pour boiled cold water over and boil for 10–16 minutes.
3. Sterilising. Otherwise treat as above (sterilise at 85° for 10 minutes, sterilise again at 85° within 24 hours for 10 minutes).

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Strawberries, preserved, II

• fresh, choice strawberries
• 20 g sugar (per ½-litre jar)

1. Add berries and sugar. Put fresh, choice berries into jars. Sprinkle a little sugar on the top and bottom, about 20 g to a ½-litre jar.
2. Heating. Heat the jars to 65° for 5 minutes.
3. Cooling. Take the jars out and leave them cold until the next day.
4. Topping up. The berries can then be moved around so that the jars are fuller. Strain the juice and pour it over.
5. Sterilising. Sterilise for 15 minutes at 70°.

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Onion extract

• onions (all kinds, large or small)
• water (quite little)

1. Cleaning and cutting. Clean the onions and cut them up.
2. Boiling. Boil in quite little water for 15 minutes, first 5 minutes without a lid, then with a lid.
3. Pressing and sieving. When the onions are well cooked, press them and rub through a colander or hair sieve as preferred.
4. Filling. Fill into clean bottles that are closed immediately.
5. First sterilising. After 24 hours, sterilise the bottles for 3/4 hour at 85°.
6. Second sterilising. Repeat this after another 24 hours for 20 minutes at 85°.
7. Use. This onion extract is excellent in sauces, soups and salads.

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Wild strawberries

• wild strawberries
• juice from smaller berries

1. Packing. Place the berries in jars.
2. Juice and topping up. Extract the juice from smaller berries, strain it and pour it over the berries.
3. First sterilising. Sterilise for 15 minutes at 70°.
4. Second sterilising. Sterilise again within 24 hours at 70° for 10 minutes.

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Cloudberries

• fresh cloudberries
• 1 dl cold water (as an alternative to the juice)

1. Put the berries in jars. Place the fresh berries in jars.
2. Pour over juice or water. Pour over the strained juice of less attractive berries, so that it comes halfway up the berries, or pour 1 dl cold water into each jar.
3. First sterilising. Sterilise for 20 minutes at 80°.
4. Second sterilising. Sterilise again within 24 hours at 80° for 10 minutes.

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Cloudberries, bottled

• 3 dl boiled, cooled water (per litre of berries)
• ripe, clean cloudberries
• less attractive berries (for crushing)

1. Preparation. Choose ripe, clean cloudberries that have not, of course, been left to ripen after picking. Crush the less attractive berries.
2. Adding water. Add 3 dl boiled, cooled water per litre of berries.
3. Mixing and straining. Stir the mixture, then strain or wring to extract the juice.
4. Filling. Pour the juice over the berries so that it covers them.
5. Sealing. If you do not have jars with screw lids, you can pour melted solid paraffin over the top. Leave the jars undisturbed until the paraffin has set. Tie over with parchment paper or a double layer of cellophane, with a rubber band or string around it.
6. Storage. Store in a cool place.

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Rose hip purée

• 1 kg rose hips (cleaned of blossom ends and stalks)
• 2 l water

1. Preparation. Clean the rose hips of blossom ends and stalks, and wash them.
2. Grinding. Grind once.
3. Boiling. Put on the heat with the water and boil until the mass is quite thick.
4. Straining. Press through a hair sieve.
5. Filling. Fill into jars.
6. Sterilising. Sterilise at 80° for 25 minutes; there is no need to sterilise again.

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Pears in water

• 1 % brine

1. Peeling and brine. Dip in 1–2 per cent brine immediately after peeling. This kills the oxidase enzyme, so the pears stay white.
2. Canning. Place in jars immediately and pour over boiled, cold water. Sterilise at 85° for 15 minutes, and sterilise again within 24 hours at 85° for 10 minutes.

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Rhubarb drink

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

1. Preparation. Cut the rhubarb into pieces and place it in a pot; pour over enough water to cover the rhubarb.
2. Boiling. Bring to the boil and strain off the juice.
3. Filling and sterilising. Fill into bottles, cork them and sterilise at 60 degrees for ½ hour.

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Rhubarb soup in bottles

• 1 dl water (per 0.5 kg rhubarb)

1. Preparation. 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 canning. Fill into clean, dry bottles or jars; screw on the lids, or if they are bottles, cork and seal them with lacquer.

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Redcurrants

• fully ripe redcurrants (not overripe)

1. Clean the berries. Clean redcurrants that are fully ripe but not overripe.
2. Heat treatment. Place in a crock set in a pot of boiling water. Shake the crock now and then.
3. Filling into jars. When the berries have just begun to release their juice, fill them immediately into jars, dividing berries and juice evenly among the jars. The jars should be completely full.
4. First sterilising. Sterilise at 85°.
5. Second sterilising. Sterilise again within 24 hours for 15 minutes at 85°.

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Redcurrants

• fully ripe but not overripe redcurrants

1. Cleaning and heating. Clean the redcurrants and place them in a crock set in a pot of boiling water.
2. Heating. Shake the crock now and then.
3. Fill into jars. When the berries have just begun to release their juice, fill them immediately into jars, dividing berries and juice evenly among the jars. The jars should be completely full.

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Beetroot

• 1 tsp salt (for the vinegar)
• 0.5 water (for the vinegar)
• 0.75 tbsp caraway (per 2-litre jar, optional)
• horseradish (scraped and sliced, generously)

1. Preparing the beetroot. The beetroot must not be cut, only washed.
2. Boiling and tenderising. Bring the beetroot to the boil in boiling salted water, then place in a hot oven in quite a little water, approx. 1 cm deep, until tender.
3. Packing. Beetroot can be placed in a jar or crock either sliced or as small whole beetroot. A peeled raw beetroot is packed whole.
4. Vinegar solution. Bring vinegar to the boil with 1 teaspoon salt and half water, and pour it boiling over the beetroot packed in the jar or crock.
5. Seasoning. Add a little caraway if you like, approx. ¾ tablespoon for a 2-litre jar. Sprinkle over horseradish, scraped and sliced, generously!
6. Finishing. Tie over immediately. This prevents mould.

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Blackcurrants

• blackcurrants (cleaned, stalks and flower ends snipped off)

1. Filling. Fill cleaned blackcurrants, without stalks and flower ends, into bottles or jars.
2. Covering and boiling. Pour over boiled, cooled water and boil in a pan for 20 minutes.

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Mushrooms, canned

• mushrooms
• 15 g salt
• 1 l water

1. Cleaning and blanching. Clean the mushrooms and blanch them, preferably in steam, for 5 minutes.
2. Filling. Put the mushrooms in jars and pour over cold brine (15 g salt in 1 l water).
3. Sterilising, first day. Sterilise at 95° for 50 minutes.
4. Sterilising, second day. Sterilise the next day for 30 minutes at the same temperature.

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Mushrooms, fried

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

1. Chopping and frying. Roughly chop the cleaned and blanched mushrooms and fry them lightly in butter.
2. Seasoning. Season with a little pepper and salt.
3. Filling. Pour into jars.
4. Sterilising. Sterilise as for canned mushrooms (first day at 95° for 50 minutes, second day 30 minutes at the same temperature).

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Mushroom extract

• mushrooms

1. Preparation. Prepare in the same way as onion extract.

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Fried mushrooms

• Mushrooms (cleaned and blanched)
• Butter
• Pepper (for seasoning)
• Salt (for seasoning)

1. Preparation. Clean and blanch the mushrooms.
2. Chopping. Roughly chop the mushrooms.
3. Frying. Fry lightly in butter.
4. Seasoning. Season with a little pepper and salt.
5. Packing. Pack into jars.
6. Sterilising. Sterilise as for canned mushrooms (first day at 95° for 50 minutes, next day at 95° for 30 minutes).

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Sterile jars and rubber rings

• 2 g Sterisol (per 1 litre of water)
• soda water (hot)

1. Sterilising the jars. The jars with their lids must be absolutely intact. After washing, rinse them in a solution of 2 g Sterisol to 1 litre of water. The paper for tying over can also be dipped in this solution. It is good to boil them for 10–15 min. in the sterilising pan, lift them out with clean tongs and stand them upside down on a folded cloth wrung out in boiling water, without drying them.
2. Sterilising the rubber rings. Put the rubber rings in hot washing soda water for 5 min., lift them out with a fork without piercing them, and place them on a clean plate or preferably on a cloth until just before they are to be used.
3. Timing the sterilisation. Put the lid and thermometer on the pan. The sterilising time is counted from the moment the specified temperature is reached. The jars should preferably be of the same size in each batch. Vegetables heat through quickly, at any rate more quickly than fruit.

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Gooseberries

• gooseberries
• 0.75 jar boiled, cooled water (or sugar syrup)
• 1 l water (for the sugar syrup)
• 100 g sugar (for the sugar syrup)

1. Cleaning and blanching. Clean the berries and blanch them in boiling water for 2 minutes.
2. Cooling. Lift out at once and put briefly in cold water.
3. Drying. Lay out on a cloth.
4. Filling the jars. Fill into jars, which should be filled right up, packing the berries close together.
5. Adding liquid. Pour boiled, cooled water three-quarters of the way up the jar, or pour over boiled, cooled sugar syrup made from 1 l water and 100 g sugar.
6. First sterilisation. Sterilise at 75° for 15 minutes.
7. Second sterilisation. Sterilise again within 24 hours for 15 minutes at 75°.

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Gooseberry drink

• unripe, green gooseberries
• water (boiling)

1. Dipping. Dip unripe, green gooseberries in boiling water.
2. Straining. Strain off the juice.
3. Filling and sterilising. Fill into bottles, cork them and sterilise at 60 degrees for ½ hour.
4. Use. Add water when using.

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Tomato extract

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

1. Mixing. Put the washed, dried, ripe tomatoes in a pot with the vinegar, pepper, sugar, salt, nutmeg, cloves and onion.
2. Boiling down. Boil down over low heat until about half remains.
3. Sieving. Press through a colander.
4. Reheating. Heat again.
5. Filling. Pour at once into bottles, which are corked and sealed with lacquer.

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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 pc small finely chopped onions

1. Mixing. Put the washed, dried, ripe tomatoes in a pot with the vinegar, pepper, sugar, salt, nutmeg, cloves and finely chopped onions.
2. Boiling. Boil down over low heat until about half remains, or about 3/4 hour.
3. Sieving. Press through a colander or hair sieve.
4. Filling and sterilising. Heat again and pour at once into small bottles or jars, which are sterilised at 90° for 30 minutes. Cork and seal with lacquer.

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Tomatoes, whole

• tomatoes, ripe
• 5 g salt (to 1 litre of water for the brine)
• 1 l water (for the brine)

1. Preparation. Remove the stalks and flower ends from the washed, dried, ripe tomatoes. Prick the skin with a needle.
2. Packing. Pack the tomatoes into jars at once, as tightly as possible, with the stalk end towards the middle.
3. Brine. Now pour on the boiled, cold brine, made from 5 g salt to 1 litre of water.
4. Sterilising. Sterilise for 20 minutes at 80 degrees.

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Tomato purée

• tomatoes (ripe)
• water (for steam heating)

1. Preparation. Wipe the tomatoes with a damp cloth and break them into pieces. Do not use a knife.
2. Boiling. Stir over the heat for as short a time as possible.
3. Sieving. Rub through a hair sieve.
4. Filling. Fill into clean bottles that are sealed airtight.
5. Steam heating. Boil in a pot filled with water up to the bottle necks. Put the lid on; if there is no lid, a clean sack can be laid over. The heating should be done as quickly as possible.
6. Timed boiling. Boil for 20 minutes.
7. Finishing. Lift out the bottles and press the corks in more firmly. Dip the bottle necks in melted dry paraffin wax when they are cold.

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Cranberry purée

• cranberries, cleaned (quantity not specified)

1. Rubbing through. Rub the cleaned berries through a coarse hair sieve.
2. Filling. Fill the purée into bottles.
3. Closing. Cork the bottles and tie over with an apothecary's knot.
4. Sterilising. Sterilise at 85° for 20 minutes.
5. Storage. Store in a dry place. The purée can keep all winter.

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Wax beans, canned

• wax beans

1. Method. Treat as asparagus beans.

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Asparagus beans, salted

• egg (brine strong enough for it to float)
• 200 g salt (per kg of beans)
• 1 kg asparagus beans

1. Soaking. Leave the beans overnight in a brine so strong that an egg floats.
2. Drying and stringing. Lay out on a cloth and string.
3. Packing in layers. Pack in layers with salt, 200 g salt per kg of beans.
4. Covering. Lay a clean linen cloth over, then a wooden lid or plate and a clean stone on top. Cover the crock.

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Beans

• 1 kg salt
• 10 kg beans

1. Preparation. Wash, and string the coarser ones if you wish. The beans can also be cut up or coarsely sliced.
2. Packing in layers. Pack in a crock or tub in layers with salt, in the proportion of 1 kg salt to 10 kg beans.
3. Pressing. Press down well in the crock so that the brine stands over them.
4. Covering. Lay a linen cloth over, on it a wooden lid, and as a weight a clean, heavy stone.
5. Maintenance. The brine must always stand a couple of cm above.
6. Storage. Keep cold, airy and covered.
7. Use. When using, they should not be soaked; the brine should only be pressed out, otherwise the most valuable part is lost — the lactic acid.

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Beans, sliced

• 1 kg beans
• 0.75 kg salt

1. Preparation. String the beans, wash them and slice them quite finely.
2. Salting down. Pack in a crock in layers with salt, ¾ kg salt per kg of beans.
3. Covering. Linen cloth, wooden lid and stone as above. Lid over.

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Dill

• dill
• 1 part vinegar
• 1 part water

1. Rinsing and drying. Rinse the dill well in fresh water and spread it out on a vegetable cloth.
2. Filling the bottles. Put the dill into sterile, fairly wide-necked bottles.
3. Topping up and storage. Bring equal parts vinegar and water to the boil and pour over cold. Store dark and cold.

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Apple porridge for winter

• apples (washed)
• water (quite little, just in the bottom of the pot)

1. Preparation. Wash the apples and cut them up. Boil them down with quite little water, just a little in the bottom of the pot. When the apples are completely tender, (the recipe continues on the next page).

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Apple porridge for winter

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

1. Washing and boiling. Wash the apples and cut them up. Boil them down with quite little water, just a little in the bottom of the pot.
2. Pressing and reducing. When the apples are completely tender, press them through a hair sieve and boil down.
3. Filling jars. Ladle into clean, warm jars.
4. Topping and storage. When the porridge is cold, lay a piece of cloth over it and on top of that a thick layer of lingonberry porridge. Tie over with parchment paper or cellophane. The porridge can keep all winter if it is well boiled down and so thick that the spoon stands in it.

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Apple purée I

• 1 kg washed, cut-up apples
• 2 dl water

1. Preparation. Boil the apples to a purée with the water. Do not be tempted to add more water. The apples must not be peeled. Stir during the boiling, preferably with a long-handled flat wooden spoon.
2. Pressing. When the fruit is cooked, press the purée through a hair sieve. From 1 kg apples and 200 g water you should get about 800 g purée.
3. Storage. Fill the apple purée into sterile jars or glasses. Pour melted dry paraffin wax over it, or lay a thick layer of lingonberry jam on top. You can also sterilise the jars for 30 min. at 85°, but it is not necessary.
4. Variation. You can also make fruit purée from a mixture of apples, pears and plums. For 2 parts apples, take 1/3 pears and plums together.

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Plaster

• powdered plaster (small portions)

1. Mixing plaster to a paste. Stir powdered plaster with water to a fairly thin paste. Make quite small portions (a couple of spoonfuls) at a time, because it sets quickly.
2. Applying to the bottle neck. Dip the top of the bottle necks a couple of times in the plaster paste. Stir the plaster immediately before it is to be used.

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Fermented cabbage

• 1 kg cabbage (fresh and firm)
• 1 tbsp salt (coarse, crushed, for each kg cabbage)
• 1 tbsp salt (for brine)
• 1 l water (for brine)

1. Washing and shredding. Wash fresh, firm cabbage heads and shred them finely with a sharp knife, cabbage plane or vegetable mill. Remove coarse stalks.
2. Weighing and salting. Weigh the cabbage and allow 1 tbsp salt for each kg cabbage.
3. Packing. Put the cabbage in a well-cleaned wooden tub or jar and sprinkle coarse, crushed salt between the layers.
4. Pressing. Press the cabbage down firmly as you go with a mallet, put on a wooden lid (without any taste or smell of wood) and on top of this a clean, washed stone.
5. Adding brine. If the cabbage does not produce liquid at once, pour brine over it: 1 tbsp salt to 1 litre water. This shuts the air out.
6. Fermenting. Keep the tub in a warm place for the first week, then in the cellar, and it is ready for use in about 3 weeks.
7. Storage and serving. Always make sure the brine stands above the cabbage. The tub must always be well covered, completely airtight. Serve raw, or steamed for 5–10 minutes in a little of the brine.

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Fermented vegetables

• 1 tbsp salt
• 1 l water

1. Layered packing. Sprinkle coarse, crushed salt between the layers of cabbage.
2. Pressing. Press the cabbage down firmly with a mallet.
3. Covering. Put on a wooden lid (without any taste or smell of wood) and on top of this a clean, washed stone.
4. Brine. If the liquid does not come out by itself, pour salt brine over, 1 tbsp salt to 1 litre water, so that the air is shut out.
5. Storage in the first week. Keep the tub in a warm place for the first week.
6. Storage in the cellar. Then in the cellar, and it is ready for use in about 3 weeks.
7. Maintenance. Always make sure the brine stands above the cabbage. The tub must always be well covered, completely airtight.
8. Serving. Serve raw, or steamed for 5–10 minutes in a little of the brine.

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Chives and parsley

• 3 tbsp salt
• 1 tbsp sugar

1. Preparation. Cut both finely or chop them.
2. Storage. Pack into jars with a little salt and sugar. For 3 tbsp salt take 1 tbsp sugar.
3. Recommendation. But rather take the pleasure of planting them. Then let them stand in a bright place and water them well.

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Rose hip purée

• 1 kg rose hips
• 2 l water

1. Cleaning. Clean the rose hips of blossom ends and stalks, and wash them.
2. Grinding. Grind the rose hips once.
3. Boiling. Put the mass on the heat with the water and let it boil until the mass is quite thick.

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Storing fresh cranberries

• fresh cranberries

1. Container. Place the berries in a box without a lid.
2. Placement. Store in a loft or cellar, not in a tightly closed container.
3. Protection. Make sure the berries are protected from dust while they are stored.

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Storing bottled fruit

• 100 g sugar (for the syrup, 100 g to 1 litre of water)
• 1 l water (boiled)
• 0.75 part berries or fruit (of the container's contents)
• 0.33 part liquid (boiled water or sugar syrup) (of the container's contents)

1. Packing in liquid. Pack both berries and fruit in boiled water or sugar syrup (100 g sugar to 1 litre of water). Fill the container ¾ with berries and fruit and ⅓ with liquid.

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Storing fruit purée

• 1 tbsp sodium benzoate
• 0.75 l water

1. Sterilising jars and crocks. All jars, crocks or bottles must be absolutely clean, washed in soda water and dry, completely sterile.
2. Treating damaged containers. Crocks that may be damaged on the inside can, after cleaning and boiling, be dried and paraffined on the inside. Pour in melted paraffin wax, swirl it well around so the edges are covered with a film. Pour the excess into another crock.
3. Disinfecting solution. For all jars you can use Sterisol solution or a solution of 1 tablespoon sodium benzoate to 0.75 l water.
4. Rinsing and sealing. Rinse all storage crocks, jars and bottles with this solution. Tie over with cellophane paper. Moisten the paper with a little of the solution. A rubber band is good to have around smaller jars, string around larger ones.

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Paraffin sealing

• paraffin (for coating jam)
• string or parchment paper (a small piece)

1. Melt the paraffin. Melt the paraffin in hot water or in a warming oven (melting point 54° C). Never melt the paraffin directly over the heat.
2. Pour the paraffin over the jam. Lay a small piece of string or parchment paper in the melted paraffin when pouring it over the jam, so it is easier to lift off the paraffin lid.
3. Alternative. If it proves impossible to get dry paraffin at present, use parchment paper dipped in Sterisol solution.

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Shelled peas, preserved

• 2 l shelled peas
• 0.5 kg salt
• 100 g sugar

1. Mixing. Mix everything and stir cold for ½ 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. Boil until tender in the third water.

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Potatoes

1. Preparation. Preferably steam potatoes with the skins on. They then retain their vitamin C best. Even more advantageous is to bake them in the oven with the skins on. Peeling them raw is entirely objectionable, as the potato loses approx. 50% of both the C and B vitamins.
2. Storing cooked potatoes. If you have leftover cooked potatoes, do not peel them until the moment they are to be used for some dish.
3. Preparing root vegetables and greens. Potatoes, like other vegetables, should preferably come to the boil as quickly as possible. Even if you steam them, it is an advantage to bring them up to temperature as quickly as possible. Fresh root vegetables and greens are put into boiling water, cooked under a lid and in little water, with no salt or only quite a little.
4. Baking in the oven. As regards baking in the oven, this also applies to vegetables, but of course the oven must be hot beforehand. Remember to keep tight-fitting lids on the cooking pots, as vitamin C is destroyed by exposure to air. There is no need to stand stirring a pot of vegetables.

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Rowanberries in water, or in lingonberry juice

• rowanberries (cleaned)
• fresh cold water or boiled cold water (or tart lingonberry juice)

1. Fill the bottles. Put the cleaned berries into clean bottles and pour over fresh, cold water, or boiled, cold water.
2. First corking. Cork the bottles loosely, because the next day more water may need to be topped up.
3. Close the bottles. Cork and seal the bottles with lacquer. If you have the chance, it is excellent to use tart lingonberry juice on them instead of water.
4. Use. Use the berries for soup, juice or salad.

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Blackcurrants

• blackcurrants

1. Storing like wild strawberries. When blackcurrants cannot be stirred raw with sugar, they can be put down like wild strawberries.

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Mushrooms, salted

• mushrooms
• salt (plenty)
• 2 parts salt (optional)
• 1 part sugar (optional)

1. Cleaning and layering. Clean the mushrooms and rinse them well. Cut up if you wish. Then layer them with plenty of salt in a crock, with salt on the top and bottom.
2. Pressing and topping up. Put a light weight on top. If the crock is not full after the first salting, more mushrooms can be added, even if several days pass in between.
3. Covering and storage. When the crock is full, tie it over. Keep the crock cool, dry and dark. Stored this way, the mushrooms can keep and be good for a couple of years.
4. Preparing for use. Remember that they must be soaked before use; this water is not used.

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Sugar snap peas, sliced

• 600 g peas
• part salt (ratio 6 parts)
• 1 dessertspoon sugar (if available)

1. Preparation. Wash the peas, dry them, string them and slice them across at a slight angle.
2. First layered packing. Put into a crock in layers with salt, in the proportion: 600 g peas, 6 parts salt and 1 dessertspoon sugar if available.
3. Pressing on the first day. Place a weight on top.
4. Draining. The next day, pour off the brine, shaking well.
5. Second layered packing. Put the peas back into the crock in layers with coarse, crushed salt.
6. Covering. Place a linen cloth and a lid with a weight on top, and tie over the crock.

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Lingonberries

• 1 cm crushed lingonberries (layer)
• pressed lingonberry juice

1. Method. Lay a 1 cm thick layer of crushed lingonberries over the preserving jars. For jars or bottles of whole berries such as cranberries, blackcurrants, rowanberries or lingonberries themselves, pour pressed lingonberry juice over. Tie over the jars and bottles.

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Lingonberries

• 1 cm crushed lingonberries (layer over the preserving jar)
• whole berries (cranberries, blackcurrants, rowanberries or lingonberries)
• pressed lingonberry juice (poured over the whole berries)

1. Picking. Pick lingonberries yourself to get a cheap nutritional supplement.
2. Preserving with crushed lingonberries. Lay a 1 cm thick layer of crushed lingonberries over a preserving jar to preserve the contents.
3. Preserving with juice. For jars or bottles of whole berries such as cranberries, blackcurrants, rowanberries or lingonberries, pour pressed lingonberry juice over the berries.
4. Closing. Tie over the jars and bottles.

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Lingonberries in water ("gikktyttebær")

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

1. Filling with berries. Fill the cleaned, rinsed berries into sterile bottles or jars and pour over boiled, cooled water.
2. Sealing and lacquering. Cork and seal with lacquer. Fresh, good and wholesome.

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Lingonberries, crushed

• lingonberries

1. Clean and rinse. Clean and rinse the berries.
2. Crush or mince. Crush them or put them once through a meat mincer.
3. Fill and seal. Pour into crocks or jars, which are tied over.

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Unripe tomatoes

• Green tomatoes (flawless)
• Paper (for wrapping)

1. Wrapping. Choose green, flawless tomatoes. Wrap each one individually in paper.
2. Storing. Keep cool.
3. Ripening. A week before they are to be used, put them in a warmer place where they gradually turn red.

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Cotton wool stopper

• cotton wool (a piece that is not too small, as square as possible)

1. Preparing the stopper. Take a piece of cotton wool that is not too small, as square as possible, fold the four corners in and so get a smooth underside.
2. Putting it in the bottle. Insert the piece of cotton wool as a stopper. It must be large, so that it has to be pressed down, so to speak, into the bottles, as much below as above the bottle neck, but not touching the juice or whatever is in the bottle.
3. Reusing the stopper. Just as with ordinary corks, cotton wool stoppers can also be used again. The stopper is put in a tin with a tight lid, which is placed in a hot baking oven for about 1 hour.

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Berries and fruit

1. Methods of preserving. What methods of preserving do we have? Preserving with and without sugar, juice raw and cooked, marmalade, jelly, drying, canning, storing in water under a layer of fat, or in vinegar, freezing.

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Bilberry tea

• 40 g dried bilberries
• 0.5 l water

1. Preparation. Leave the berries and water to steep together for ½ hour, strain and serve hot.

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Fresh rowanberries for the breakfast table

• rowanberries
• sugar (a little, to taste)
• vanilla (to taste)

1. Crush and sprinkle. Crush the berries and sprinkle with a little sugar and vanilla to taste.
2. Straight to the table. The mixture is excellent to have on the breakfast table. The vanilla sugar is the secret!

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Fermented cabbage

• 1 kg cabbage (fresh and firm)
• 1 tbsp salt (per kg cabbage)

1. Washing and shredding. Wash fresh, firm cabbage heads and shred them finely with a thin, sharp knife, cabbage plane or vegetable mill.
2. Preparation. Remove coarse stalks. Weigh the cabbage.
3. Packing. Put the cabbage in a well-cleaned wooden tub or jar.

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Wild caraway

1. Gathering and drying. Dig wild caraway up with a knife deep enough to get the root. During the haymaking season the wild caraway is gathered, bundled and hung up to dry or stood along the barn wall in the sun. The seed is collected for use in pultost (Norwegian soft cheese), in bread dough and in sauerkraut, and often in pickled beetroot. Pointed cumin is used in nøkkelost (Norwegian spiced cheese).

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Dandelion coffee

• dandelion roots (dug up)
• 3 tsp dandelion coffee
• 3 tsp real coffee
• 0.5 l water

1. Preparing the roots. Wash the dandelion roots well and scrape them. Cut them into small pieces, and cut the thickest pieces lengthways as well.
2. Drying. Air-dry the pieces for 2 days.
3. Roasting. Place on a tray and roast a nice brown in the oven.
4. Grinding. Grind the roasted product.
5. Brewing the coffee. Take 3 tsp dandelion coffee and 3 tsp real coffee to ½ l water (or 4 dandelion and 2 coffee). Put cold water in the pot, the coffee in a coffee bag, and let it reach down into the water. Bring to the boil and pour back through 5 to 6 times.

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Dandelion flour

• dandelion roots
• water (lightly salted)
• flour
• yeast
• rye flour or wholemeal wheat flour
• caraway
• salt

1. Prepare the roots. Wash the dug-up roots in many changes of water, then brush and scrape them clean.
2. Cut the roots. Split them lengthwise and cut into larger and smaller pieces.
3. First boil. Boil for 10 minutes in lightly salted water.
4. Change the water. Pour off the water, add fresh boiling water and boil again for 10 minutes.
5. Grind. Then grind 1 to 2 times.
6. Mix with flour. Add the dandelion flour to the rest of the flour to be used for the bread dough, which has been worked together with the liquid.
7. Add yeast and bake. Once the dandelion flour is in, add the yeast. Bake together with rye flour or wholemeal wheat flour, adding a little caraway and salt.

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Dandelion waffles

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

1. Mix the ingredients. Work everything together.
2. Cook. Cook in a hot, greased waffle iron.

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Dandelion waffles

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

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

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Nettles

• nettles, young leaves (fine and young)
• chives (a few blades, optional)

1. Preparation. Use the fine young leaves. Wash them well and rinse in boiling water.
2. Processing. Mince the leaves in a meat grinder or chop them. A few blades of chives are good chopped together with the nettles.
3. Use. Use the nettles for soup or stewed, or store them dried or bottled.
4. Gathering and drying. Gather and dry nettles throughout the summer while they are young, that is, before they go to seed. Dried nettle can be given to the animals in winter.

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Rose hip seeds as a vanilla substitute

• rose hip seeds
• water (quite a little)

1. Preparation. Boil the rose hip seeds with quite a little water. The vanilla aroma is so strong and so like real vanilla that this decoction can well be used wherever a 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. Preparation. Take a heaped teaspoon of rose hip powder, pour 2 dl boiling water over it, leave to steep for a few minutes, and add half a teaspoon of sugar or not, as you wish.

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Dandelion sugar

• 1 kg dandelion roots, large and fine (cleaned)
• 20 g concentrated sulphuric acid
• powdered chalk (until it stops fizzing)

1. Preparation. Clean and rinse the roots and cut them up quite small.
2. First boiling. Boil them further in as little water as possible.
3. Pressing. Press together, or put once through a meat mincer.
4. Second boiling. Bring the mass to the boil again.
5. Filling the dish. Pour into a well-heated stoneware dish. For each kg of mass, mix in 20 g concentrated sulphuric acid.
6. Drying. The dish stands for a couple of hours in a warm oven, covered with a wooden or stoneware lid.
7. Pressing through a cloth. Wring the hot mass out firmly through a straining cloth.
8. Neutralising. Add powdered chalk to the juice until it stops fizzing, and leave overnight.
9. Reducing. Pour off the clear, bronze-coloured juice and boil it down until it is like syrup.

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Tea of dried apple peel

• dried apple peel
• hot water
• boiling water (to taste)

1. Preparation. Put some of the dried apple peel into the teapot and pour over a little hot water. Leave covered for 20 minutes.
2. Finishing. Top up with boiling water to taste and it is ready to use.

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For rhubarb soup

• 40 g dried rhubarb
• 2 l water

1. Instructions. Use 40 g dried rhubarb to 2 l water.

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