Saft Recipe
Ron Culpepper
I am looking for recipes for saft. Have looked high and low with no
success. I understand there are many different recipes depending on the
fruit (usually berries) you use. Does anybody know the ratio of fruit to
sugar to water, and the steps? Thanks in advance for any advice or
suggestions.
Caren Culpepper
farm...@juno.com
Ron Culpepper
Rolf;
Thanks so much for the information about saft. I plan to make my first
batch in a week or two. Our raspberries are just ripe, and blueberries
lack about seven to ten day being ripe. I thought I would try a
combination of the two for my first batch. Also thanks especially for
the warning about fermentation. I am somewhat familiar with food
preservation going wrong such as you mentioned. We live on a small farm,
and I preserve many of our own vegetables and fruits for wintertime,
either by canning or freezing. Over the years I have lost a few jars of
canned goodies here and there due to little white puffs of mold growing
on top. As a result of what I have learned from those experiences, when
I get ready to preserve food now, my kitchen takes on the appearance of a
surgical unit in a hospital. So you are right - hygiene makes the
difference.
As for tight caps, I have found some bottles that my grandparents used to
call "strong bottles". They are the old type preservation bottles with
the rubber seal and metal lever on top, like a Grolsch beer bottle. They
are clear, though, instead of brown glass, so you can easily see the
contents. I think that will work nicely, don't you?
Again, much thanks for taking your time to share the information.
Is sylt or syltetoy the Swedish name for jam? Would love to add it to my
vocabulary.
I notice you are with the University of Bergen in Norway. Student or
professor? I must tell you the only person I have ever heard of named
Rolf was in the movie The Sound of Music.
Best Regards,
Caren Culpepper
e-mail address: farm...@juno.com
Ron Culpepper
e-mail address: pe...@juno.com
Rolf Manne
On Wed, 28 May 1997 07:06:35 CET, ste...@sn.no (Stein J. Rypern)
wrote:
> You can make saft (juice) in two ways. Steaming or boiling.
>
> Steamed saft is more concentrated than boiled. Put berries and sugar
>in layers in a sift or something similar, put a small kettle to catch
>the dripping saft inside a larger kettle with water (to generate the
>steam) and boil the water in the outer kettle to produce stream that
>rises, steams the fruit and make fruit juice drip down into the inner
>bottle. Complicated and sometimes messy.
>
> The other option is to boil the berries in water (Around 1 cup of
>water per pound of berries), and then sift the contents of the kettle
>through a cloth to remove skins etc. Then put the fluid into another
>kettle add sugar and boil for a while, before filling into bottles.
>Between 1/2 pound and a pound of sugar per liter (4 cups) of fluid.
>
> Sugar amounts are taste dependent - if it tastes too sour, add more
>sugar. If it tastes too sweet, add less sugar next time :-)
>
The only thing I want to add is that home-made saft may go wrong:
It may start to ferment, it may get mould growing in the top of the
bottle, or - due to erroneous proportions of the constituents - it
may become like jelly. The first two problems may be solved by
extreme hygiene and very tight caps. I remember my mother
dipping bottles in some molten plastic-like substance after she had
got the corks in the bottle. The addition of sodium benzoate also
comes to my mind, or was this only for sylt/syltetøy/jam?
Rolf Manne
(a Swede living in Norway)
Stein J. Rypern
> I am looking for recipes for saft. Have looked high and low with no
> success. I understand there are many different recipes depending on the
> fruit (usually berries) you use. Does anybody know the ratio of fruit to
> sugar to water, and the steps? Thanks in advance for any advice or
> suggestions.
You can make saft (juice) in two ways. Steaming or boiling.
Steamed saft is more concentrated than boiled. Put berries and sugar
in layers in a sift or something similar, put a small kettle to catch
the dripping saft inside a larger kettle with water (to generate the
steam) and boil the water in the outer kettle to produce stream that
rises, steams the fruit and make fruit juice drip down into the inner
bottle. Complicated and sometimes messy.
The other option is to boil the berries in water (Around 1 cup of
water per pound of berries), and then sift the contents of the kettle
through a cloth to remove skins etc. Then put the fluid into another
kettle add sugar and boil for a while, before filling into bottles.
Between 1/2 pound and a pound of sugar per liter (4 cups) of fluid.
Sugar amounts are taste dependent - if it tastes too sour, add more
sugar. If it tastes too sweet, add less sugar next time :-)
Smile,
Stein
--
Stein J. Rypern I "If we do happen to step on a mine, Sir,
Sørumsand I what do we do ?"
Norway I "Normal procedure, Lieutenant, is to jump 200 feet
ste...@sn.no I in the air and scatter oneself over a wide area."
Arne Kolstad
Rolf Manne wrote:
> >> Again Rolf Manne
> >> You can make saft (juice) in two ways. Steaming or boiling.
Then, Rolf, you describe even a third way, namely squashing berries and
bottling the juice. If you know how to make "appelsinsaft" (orange
juice) you know how to make "blåbærsaft" (blueberry juice). The
squashing was the most common method in my childhood environment.
Laziness is in my genes. The recipies are saved with many thanks,
though, in case some berries jump into my lap, come fall.
What really is on my mind, is one more thing, and that is two things:
Namely that "saft" literally means "juice", any juice. Could be our
famous, delicate fish-head juice (auarshausaft) for all I know. There
are probably hundreds and hundreds of ways to make juice from berries,
with only small variations. It is even stranger than asking about how to
make "lefse" (which is a highly generic word as well). No critisism, the
contact with the old countries is a good thing and quite flattering for
us hickeys that stayed behind. I just wanted to express this slightly
confused feeling of not entirely understanding the urge for "saft" in
California.
Arne
Rolf Manne
On Wed, 28 May 1997 07:28:21 GMT, Rolf....@kj.uib.no (Rolf Manne)
wrote:
>On Wed, 28 May 1997 07:06:35 CET, ste...@sn.no (Stein J. Rypern)
>wrote:
>
>>In article <338AEE...@bellsouth.net> Ron Culpepper <pe...@bellsouth.net> writes:
>>
>>> I am looking for recipes for saft. Have looked high and low with no
>>> success. I understand there are many different recipes depending on the
>>> fruit (usually berries) you use. Does anybody know the ratio of fruit to
>>> sugar to water, and the steps? Thanks in advance for any advice or
>>> suggestions.
>>
>> You can make saft (juice) in two ways. Steaming or boiling.
[previous discussion deleted]
I found three recipes in the standard Swedish cookbok "Vår kokbok"
(=Our Cookbook), 14th edition, 2nd printing, 1986, (by then
approx. 1.2 million sold). Here is a rough translation. I have made no
conversions of the units but kept them metric.
l = litre, dl=decilitre (0.1 l).
To Steam Saft. Makes 1 - 1.25 l sweet saft of 1kg or 2 l berries or
fruit cut in pieces.
Use 4-6 dl sugar per kg berries. No sugar if the saft is to be used
for jelly.
For this recipe one needs a special saft steamer or a very big kettle
with a device where the berries are suspended in a cloth and with a
stainless bowl below in order to collect the saft.
Steamed saft is not more concentrated or tasty than boiled saft,
rather the opposite since the saft is diluted by condensed steam. It
is an advantage, however, that the saft is sweetened and diluted at
the same time.
1. Prepare the berries, rinse them (if needed). If frozen they may be
partly or completely thawed. Fruit, e.g. rhubarb or apples, should be
rinsed and cut in pieces.
2. Sugar and berries or fruit are put in layers in the device
mentioned above. It takes 3 kg or 5-6 l berries or fruit and makes
about 5l saft.
3.One needs about 2-3 l water which should be brought to a heavy
boil. One should steam until the berries or fruit have given away
their juice. This takes for berries 45-60 minutes, fro fruit 1- 1.5
hrs.
4. Add sodium benzoate to the saft. Take some saft in a cup mix with
the sodium benzoate and mix with the rest of the saft.
5. Pour the saft into clean warm bottles.
To Boil Saft. Makes 8-9 dl sour saft or 1-1.2 l sweet saft from
1 kg (about 2 l) berries.
One may use fresh or frozen berries which may be mixed, also
rhubarb, see Blandsaft (=mixed saft).
Prepare the berries. Stems, stones etc. do not have to be removed.
Frozen berries do not have to be thawed.
Measure or weigh the berries in order to be able to calculate the
amount of water. Take 3-4 dl per kg berries, to red or black currants
6-7 dl water. Juicy cherries may be boiled without water.
Bring the water to the boil, add the berries and boil until they have
given off their juice, about 10 minutes.
Pour the berry mash into a "sieve device" and let the juice run off by
itself for about 20-30 minutes. One gains nothing by letting it run
off for a longer time. Most of the juice runs off the first few
minutes.
To ge more taste of of the berries one may boil it again after having
been run off the first time, 3-4 minutes. Pour the "eftersaft" in the
same sieve so that it mixes with the first batch.
Take 6 dl (500 g) sugar) per liter saft so obtained.
Measure the saft and pour it into a clean kettle. Bring it to the
boil.
Measure the sugar and stir it gradually into the saft. Bring it to the
boil again. Let the kettle cool for about 4-5 minutes so that froth
can be collected and removed.
Sodium benzoate: 1 ml (cubic centimeter) per liter saft. The saft
should not be boiled after it has been added.
Poor the saft into clean warm bottles, up to the rim. Close
immediately with screw-caps or boiled corks. Keep cool.
NOTE The amount of sugar may be reduced to 4-5 dl per litre if
the saft is kept in a refrigerator and is only to be stored a short
time.
Blandsaft.
Strawberries may be mixed with rhubarb, gooseberries, cherries or
redcurrants.
Raspberries may be mixed with blueberries or redcurrants.
Sweet cherries may be mixed with gooseberries, rhubarb, redcurrants.
Still more alternatives are given but involve unusual berries the
names of which I cannot translate without a dictionary.
The final recipe is for "raw-stirred" saft of berries:
Makes 1- 1.25 l saft of 1 kg or 2 l berries.
Take 2 l (1kg) berries (strawberries, blueberries, raspberries,
blackcurrants)
0.5 l boiled cold water (for blackcurrants 0.75 l water)
1/2 tablespoonful of citric acid
4-6 dl sugar per litre saft
If the saft is frozen one may reduce the amount of sugar, down to nil.
Clean the berries carefully, remove bad berries, stems, etc. Thaw
frozen berries. Mash the berries, e.g. in a food processor - with the
knife mounted.
Mix the mash with water and citric acid, cover, and put in a cool
place for about 24 hours. The water should have been boiled. This
removes the oxygen in the water which might otherwise destroy the
vitamin C in the berries. Stir every now and then.
Pour the mash into a "sieve device", let stand for 30 minutes. Measure
the amount of saft, add proper amount of sugar and stir every now and
then until it is dissolved. Remove froth if any.
Pour the saft into clean _cold_ bottles to the rim. Close them and
keep them refrigerated. Or pour it into "packages for frozen goods"
leaving 2 cm at the top, cloze and freeze.
Good luck!
Rolf
Arne Kolstad
Rolf Manne wrote:
> We have a situation similar to the confusion around the word "corn"
> "korn" in different languages. It is used mainly for what was once the
> most common grain grown in that country. Thus
>
> in Sweden korn=barley, (Norwegian bygg)
> in England corn=wheat (cfr. No. "Statens kornimport")
> in the US corn=maize
Interesting. I dont think we have that in Norway.
> In my understanding, saft has been used here mainly for the
> Scandinavian variety which is made from berries, usually by
> boiling or steaming. Many years ago I saw it sold in a Scandinavian
> store in Seattle, Washington. I don't remember what kind of berries
> it was made from, but it was called saft, "Husmoder Brand" and came
> from New York.
>
> It is the new kind (saft in the US, juice in Scandinavia) which tends
> to keep the name of the country of origin.
Yes, in the case of a possible mix up. But saft does mean juice in
general, and the word is in everyday use about all kinds of juices.
Included squashed (and not boiled) berries.
> In Swedish I would thus be able to differentiate between apelsinsaft
> (boiled and sweetened) and apelsinjuice (fresh pressed).
Likewise. If I may sum it up: You did an excellent job of responding to
what the question obviously was about, and I took the heavy burden of
making fun of Americans.
Arne
Jan Andersson
Rolf Manne writes:
>
>It is the new kind (saft in the US, juice in Scandinavia) which tends
>to keep the name of the country of origin.
>
>(boiled and sweetened) and apelsinjuice (fresh pressed).
I must admit that I don't understand from the above why you could
differentiate between saft and juice (in Swedish).
Though you can, but maybe not from the above. Juice, in Swedish spelled
jos or jus, but also juice, is a regulated name only allowed to use
for drinks with a very small amount of additions above the "fruit liquid"
itself. I doesn't need to be fresh, could aswell be deep frozened.
Saft on the other hand, could probably be just about anything.
Generally, when talking about something to drink, saft means a sweet
drink with one or several fruits, berries or vegetables as base.
The recipes presented in this thread is what I call saft.
/JA
M.Sc. in beverages (not)
Jan Andersson
In article <5mkd2q$t81$3...@o.online.no>, Marius Svenkerud <aa...@online.no> writes:
>
>But the most common distinction is that saft is mixed with water
>("saft og vann") while juice isn't?
>
Sorry, wrong. Juice is sold in both directly drinkable form and in
concentrated form.
>In Norway the saft producers mix so much sugar in the saft that they have
>to call it "sirup"...
>
That's what we call saft!
/JA
Marius Svenkerud
But the most common distinction is that saft is mixed with water
("saft og vann") while juice isn't?
In Norway the saft producers mix so much sugar in the saft that they have
to call it "sirup"...
--
Marius Svenkerud
Rolf Manne
On Fri, 30 May 1997 06:18:18 GMT, go...@monta.no (Saftman) wrote:
>On 29 May 1997 18:05:04 GMT, uabj...@uab.ericsson.se (Jan Andersson)
>wrote:
>
>>In article <5mkd2q$t81$3...@o.online.no>, Marius Svenkerud <aa...@online.no> writes:
>>>
>>>But the most common distinction is that saft is mixed with water
>>>("saft og vann") while juice isn't?
>>>
>>Sorry, wrong. Juice is sold in both directly drinkable form and in
>>concentrated form.
>>
>>>In Norway the saft producers mix so much sugar in the saft that they have
>>>to call it "sirup"...
>>>
>>
>>That's what we call saft!
>
>Incredible how a simple question can turn into an academic discussion!
>But it's fun, I enjoy it. Keep up the good work! 'SAFT SUSE' as we
>would say in Norway. Don't know how to translate that...
>
The problem with this discussion is that noone (but me of course :-)
knows enough of both Swedish and Norwegian to say something
intelligible.
We have two types of drinks, and two words, 'saft' and 'juice'.
The general meaning of the two words is the same.
Drink 1 is the type of sweetened berry concentrate that the original
question was about.
Drink 2 is obtained from crushed fruit (oranges typically) or
vegetables (tomatoes, carrots).
In Swedish Drink 1 is called 'saft' while Drink 2 is called 'juice',
pronounced and sometimes spelled 'jos'. There is also the
Finland-Swedish variety pronounced 'jolgransjos'.
In Norwegian:
Drink 1: 'saft' although bottles sometimes have to be labelled
'sirup'.
Drink 2. Packages are generally labelled 'juice', provided there is
enough fruit in them. You may well call it 'saft', however,
e.g. when you order on an airplane.
I speak Swedish at home so my knowledge of household Norwegian is less
than perfect.
Now lets talk about something different, why not a list of
Scandinavian names of berries and fruit. Why are the names so
different?
Rolf Manne
Arne Kolstad
Rolf Manne wrote:
>
> On Fri, 30 May 1997 06:18:18 GMT, go...@monta.no (Saftman) wrote:
>
> >Incredible how a simple question can turn into an academic discussion!
Mister, you haven't seen academic yet.
> The problem with this discussion is that noone (but me of course :-)
> knows enough of both Swedish and Norwegian to say something
> intelligible.
>
> We have two types of drinks, and two words, 'saft' and 'juice'.
> The general meaning of the two words is the same.
>
> Drink 1 is the type of sweetened berry concentrate that the original
> question was about.
>
> Drink 2 is obtained from crushed fruit (oranges typically) or
> vegetables (tomatoes, carrots).
You completely overlook auarshausaft. A very satisfying drink that I
will recommend after a long jog or ski tour.
> In Swedish Drink 1 is called 'saft' while Drink 2 is called 'juice',
> pronounced and sometimes spelled 'jos'. There is also the
> Finland-Swedish variety pronounced 'jolgransjos'.
>
> In Norwegian:
>
> Drink 1: 'saft' although bottles sometimes have to be labelled
> 'sirup'.
>
> Drink 2. Packages are generally labelled 'juice', provided there is
> enough fruit in them. You may well call it 'saft', however,
> e.g. when you order on an airplane.
>
> I speak Swedish at home so my knowledge of household Norwegian is less
> than perfect.
There is husholdningssaft, of course. Based on grape juice, mainly, and
then what is at hand in the factory. Like there is "meat" in sausages.
In every other aspects, the saft/juice situation in Norway is
characterised by a counter-cultural struggle to avoid Oslo dominance
(Bergen, Sweden, USA, whatever) and unidimensionalism.
In Hardanger, you may have eplesaft (aple juice) if you go there
immediately after the "safting" (crushing and filtering). However, I
recommend that you wait for the finished product.
I grew up in the belief that saft from crushed berries was saft, not
juice. On behalf of all members of my tribe, I claim respect for that.
> Now lets talk about something different, why not a list of
> Scandinavian names of berries and fruit. Why are the names so
> different?
We could take one by one. Let's take an easy one: Jørple.
Arne
Rolf Manne
That would be called 'äpplemust' in Swedish. This is a case of Drink
2, above, although known before orange juice could be bought in
Scandinavia.
>I grew up in the belief that saft from crushed berries was saft, not
>juice. On behalf of all members of my tribe, I claim respect for that.
>
I agree completely.
>> Now lets talk about something different, why not a list of
>> Scandinavian names of berries and fruit. Why are the names so
>> different?
>
>We could take one by one. Let's take an easy one: Jørple.
>
You beat me on that one. Instead I quote Carl Jonas Love Almqvist,
Swedish author who spent the latter part of his life abroad due to
accusations of forgery and attempted murder:
"Endast Sverige svenska krusbär har."
Rolf Manne
(who longs for krusbärskräm)
Marius Svenkerud
Rolf....@kj.uib.no (Rolf Manne) wrote:
>>In Hardanger, you may have eplesaft (aple juice) if you go there
>>immediately after the "safting" (crushing and filtering). However, I
>>recommend that you wait for the finished product.
>>
>
>That would be called 'äpplemust' in Swedish. This is a case of Drink
>2, above, although known before orange juice could be bought in
>Scandinavia.
We have the word "eplemost" in Norwegian. What is the difference between
"eplemost", "eplesaft" and "eplenektar" isn't easy to say. There is not
necessarily any. I often call what is sold as "eplenektar" by the name
"eplesaft". The taste of nektar and most is different, and only the
latter is sold on bottles.
--
Marius Svenkerud
Alexander Johannesen
Hi,
Had to leap into this discussion of utmost importance :=)
Marius Svenkerud wrote:
> We have the word "eplemost" in Norwegian. What is the difference between
> "eplemost", "eplesaft" and "eplenektar" isn't easy to say. There is not
> necessarily any. I often call what is sold as "eplenektar" by the name
> "eplesaft". The taste of nektar and most is different, and only the
> latter is sold on bottles.
My definitions ;
"Eplemost" is made 100% from squashed apples, and sold
in glass bottles only.
"Eplenektar" is made 50% from squashed apples, then
added sugar and some other stuff to preserve it. Sold
mostly in cartons.
"Eplesaft" is some artificial reproduction of the apple-
taste, made mostly with E's and stuff. Mix with water
yourself at 1-to-5 measurments. Sold in plastic bottles.
Alexander
--
________________________________________________________
Life is not a mystery to solve, but a puzzle to play
________________________________________________________
Alexander Johannesen (alej...@sn.no)
work: +47 22 20 98 70 priv: +47 22 67 07 79
Herslebsgt. 30 b, 0561, Oslo, Norway
Johan Olofsson
Alexander Johannesen <alej...@sn.no> writes:
> My definitions ;
> "Eplemost" is made 100% from squashed apples,
valid in Sweden too
> "Eplenektar" is made 50% from squashed apples,
approximately valid in Sweden too
> "Eplesaft" is some artificial reproduction of the apple-
> taste, made mostly with E's and stuff. Mix with water
> yourself at 1-to-5 measurments.
Not exactly how it would be understood in Sweden (as pointed out above
in this thread). :-) "Saft" over here is one of two things,
1/ when served as a drink: something which has been processed, boiled,
concentrated, conserved, sweetened and then before serving diluted
with (much, i.e. 4-5 times as much) water
2/ in a general sense a wider concept than "sav" in Swedish and "sap"
in English, meaning something which drips out of something else, or
can be pressed out of tissues etc...
:->>>
Johan
--
e-mail: j...@lysator.liu.se
s-mail: Majeldsvägen 8a, 582 63 LINKÖPING, Sweden
Arne Kolstad
Auda. Be that as it may: Jørple is a compact and jumbled Hardanger
version of "pommes de terre", a delicate berry imported from France
quite long ago. It is served with with meat cakes and brown gravy,
together with tyttebær. May be used in lefse (jørple-lefse) as well.
Arne Kolstad
Arne Kolstad
Alexander Johannesen wrote:
> My definitions ;
>
> in glass bottles only.
From "mose", to squash or grind.
> "Eplenektar" is made 50% from squashed apples, then
> added sugar and some other stuff to preserve it. Sold
> mostly in cartons.
A way to get around some legislation.
> "Eplesaft" is some artificial reproduction of the apple-
> taste, made mostly with E's and stuff. Mix with water
> yourself at 1-to-5 measurments. Sold in plastic bottles.
Again, a producer can get away with calling it saft without breaking any
law. While legislation in the commercial sphere probably influences our
language, I don't think it defines exactly how people use the words. I
refuse to let whatever is going on in supermarkets, dictate what I do
with my berries.
I am not shure what word they use about the wet from apples in
Hardanger. It may be that they don't bother at all until they can say
cider.
Arne Kolstad
Rolf Manne
On Mon, 02 Jun 1997 10:13:59 +0200, Arne Kolstad
<arne.k...@isaf.no> wrote:
If you eat the berries of "Solanum tuberosum" you are sure to get
sick. It is those underground bulbs that you eat.
One of the nice Swedish dialect names for the same thing is "noler".
I have heard it as a child in the Alingsås region. Supposedly it
derives from the place where they were first grown for food, Nolhaga
slott (manor) in Alingsås, sometime in the 18th century, by Jonas
Alströmer (who today is mostly known for that).
Rolf Manne
Jan Böhme
Rolf....@kj.uib.no (Rolf Manne) wrote:
>You beat me on that one. Instead I quote Carl Jonas Love Almqvist,
>Swedish author who spent the latter part of his life abroad due to
>accusations of forgery and attempted murder:
>"Endast Sverige svenska krusbär har."
Lest ignorant foreigners take this to heart and quote the line in this
corrupted fashion, let it be known that what Almqvist _really_ wrote
was:
"_Blott_ Sverige svenska krusbär har"
The meaning is the same, however.
Jan Böhme
(whose most memorable encounter with gooseberries actually was at
Farnborough Grammar School in Hampshire, where he was served fried
mackerel with gooseberry sauce for school lunch)
Arne Kolstad
Jan Böhme wrote:
>
> Rolf....@kj.uib.no (Rolf Manne) wrote:
> >"Endast Sverige svenska krusbär har."
>
> Lest ignorant foreigners take this to heart and quote the line in this
> corrupted fashion, let it be known that what Almqvist _really_ wrote
> was:
>
> "_Blott_ Sverige svenska krusbär har"
>
> The meaning is the same, however.
Which is?
Arne
foreigner
(sniff)