This section is from the book "Everywoman's Canning Book", by Mary B. Hughes. Also available from Amazon: Everywomans canning book; the A B C of safe home canning and preserving.
Cranberries, gooseberries, rhubarb, can be kept for winter use without cooking, by the cold water process. A few general rules should be observed.
Pick over and remove stems. Be sure all soft ones are discarded, or they will ferment and spoil all. Wash the berries and pack in freshly washed jars. Adjust new rubber. Put jar filled with cranberries in deep pail, and turn in clean cold water. When the water in the pail comes over the top of the jar five or six inches, put on cover and seal under water.
Select gooseberries before they begin to turn red, and do not break the capsules which inclose pulp and seed of the berries. The greatest care must be exercised in picking over the berries, that no soft ones are used, or they will ferment, spoiling the contents. Follow general directions for cranberries, sealing under water.
Wash before cutting. Do not remove skin. Cut in inch pieces, or leave in lengths to fit the jars. Follow general directions for cranberries, sealing under water.
To Serve. The following is considered the most satisfactory of the many methods of preparing rhubarb that has been kept in cold water: Do not throw away the water in the jar. Pour into a kettle and boil down until one-half the original amount. Add the rhubarb, cook until soft, and add sugar to taste. Orange peel or a slice of lemon cooked in the liquid greatly improves the flavor for some tastes.