To Bottle Gooseberries

Ingredients

• Gooseberries should be picked when green and hard
• fill up with cold water or syrup

Method

1. 1

   Have the bottles ready, making sure they are perfectly clean and quite dry.

2. 2

   The gooseberries should be picked when green and hard, and before they get too large.

3. 3

   Before putting the fruit into the bottles, it should be topped and tailed, and only put berries that are the same size.

4. 4

   Pack the fruit closely into the jars, without bruising, to within an inch of the top, and fill up with cold water or syrup to the very top of the bottle.

5. 5

   Do not put on the cap at once, as the water often sinks when it has worked its way down among the fruit.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 765. The excerpt below is the record exactly as published.

To Bottle Gooseberries. General Directions for Bottling Gooseberries are the easiest of all fruits to bottle, and as a rule give the most satisfactory results. The following directions should be carefully fol- lowed. Have the bottles ready, making sure that they are perfectly clean and quite dry. The goose- berries should be picked when green and hard, and before they get too large. For bottling they ought always to be picked in the same condition as that in which they are used for green gooseberry tart. Before putting the fruit into the bottles it should be topped and tailed, and, to ensure a good appearance when finished, it is always best to grade the fruit and only put berries in which are the same size, rejecting any that are too large and not sound, or are disfigured in any way. These can always be used up in the preserving pan. Pack the fruit closely into the jars, without bruising, to within an inch of the top, and fill up with cold water or syrup

Cook this with the app: pantry check, scaling, and the assistant.